Ina Garten Just Shared Her Secret to Making a Perfectly Cooked Steak—and It’s Practically Foolproof

Summer calls for an indefinite amount of time spent grilling—and whether you’re an amateur or seasoned griller, Ina Garten just shared her foolproof secret to making perfectly cooked steak, every time. “I used to be so nervous about overcooking steaks on the grill,” the Barefoot Contessa says in her recent Instagram post. “We all know what it’s like to buy a beautiful cut of meat and accidentally ruin it!” Thankfully, Garten assures us that there’s a simple and effective way to avoid any possibility of over- or undercooked steak. Additionally, the full recipe can be found on her website ahead of Memorial Day weekend.

How Ina Garten Makes a Perfectly Cooked Steak, Every Time

“I used to be terrified to grill,” Garten says. “I’d buy these gorgeous steaks and then I was sure I was gonna overcook them. Until one day, I met one of the owners of Lobel’s Meat Market and he taught me how to grill a perfect steak every time.” To start, Garten suggests working with a steak that’s 1 ½-inches thick, much like the New York strip steaks she uses in the video. For charcoal grills, reserve one side for coals and leave the other empty—creating both a hot and cool side to your grill. First, sear the steak on the heated side of the grill for two minutes. “It’s a great time to pour a glass of wine,” Garten adds.

When one side is done, flip to the other side to sear for another two minutes. Once both sides have been seared, move them over to the cool side of the grill to cook for exactly eight minutes. If you prefer medium-rare steak, leave them to sear for ten minutes. After the final timer goes off, Garten suggests using a meat thermometer to ensure the temperature is just right. “Your meat thermometer should read 130 degrees for medium-rare,” she says. After removing the steaks from the grill, cover them with aluminum foil and let them cool down for ten minutes. The result? Perfectly cooked, juicy steaks that pair well with a glass of red wine—and a long weekend, of course.