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Tom's BBQ Forecast May 28: The perfect grilled steak

Tom Sherry cooks up a simple yet delicious steak this week.

Each Thursday this summer our very own Tom Sherry will be hosting a seasonal favorite, “Tom’s BBQ Forecast”. Tom merges good weather, good food, and wraps all up with serving a good cause. 

Each week, Tom will talk about Beef Counts and how it provides meals filled with protein rich foods to local families. Beef Counts is a partnership with the Washington beef community, Second Harvest, AgriBeef, Rosauers, and KREM 2 to provide beef to families challenged with food insecurity.

Here’s how you can help: 10 cents from every pound of St. Helen’s beef sold at area Rosauers will go to the Beef Counts program throughout the summer (up to $50,000.00). This money will be used to buy beef for area families.

Here's Tom's recipe for May 28: The perfect grilled steak.


4 1 1/4-to-1 1/2-inch-thick boneless rib-eye or New York strip steaks (about 12 ounces each) or filets mignons (8 to 10 ounces each), trimmed

2 tablespoons canola or extra-virgin olive oil

Kosher salt and freshly ground pepper


  1. About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
  2. Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
  3. Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

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