The perfectly grilled steak (with M Salt)


Y’all, it’s incredibly hot where we’re at in South Texas. I’m talking, “inappropriate to put on clothes” hot. So when we thought of things to put in the August Box, we knew that you could be in the same boat we have found ourselves in (annually). We also figured you’d be looking forward to firing up the grill for the last hoorahs of summer and get prepared for Labor Day (September 3rdthis year). We teamed up with M Salt – Michigan Salted – who are geographically different but align themselves with the same things we try to bring you, bringing good tasting food to you with bursts of herbs, salt, and pepper, taking your food from ordinary to extraordinary with just a pinch.

 What Nina & Lu from M Salt have created is exactly that, and reminder we’re in Texas so we know good seasoning for our grills. We’ll be going on our August Round and we’re bringing my mom and kids in for the ride (let’s face it all kids need a bit of a gut reset from the summer)


What you’ll need

Steaks (duh) – we chose Sirloin because that’s what was on sale but you can use any kind of steak you’d like.

Avocado Oil – it carries itself well with high heat. (Hint: avocado oil will be found in a future box)

M Salt

Meat thermometer


Baking Sheet/Roasting Pan

Cooking Methods

If you’re choosing to grill – fire it up! If using a gas grill – get it up to high.

Stovetop – get a skillet on medium high-heat.

For both methods: preheat your oven to 375 degrees. Trust me on this one.


  1. Trim your steak if you’d like. We like to trim them simply due to smoke amount but this is all up to you. You will be adding fat back in through the avocado oil.
  2. Massage in ½ Tbsp. of avocado oil to each steak. Make sure that your steaks are brought up to room temperature (so you may want to take them out while you’re pre-heating your grill)
  3. Sprinkle a generous amount of M Salt to both sides of your meat. This will create a beautiful crust.
  4. Once your cooking method of choice is at temperature, Place steak down and let cook for 3 minutes. This will allow for a nice char to form. Flip and cook for another 3 minutes.
  5. Get meat in the oven as soon as possible for an additional 4 minutes or until meat is at desired internal temperature. For medium-rare: 135 degrees; medium: 140 degrees; medium-well: 150 degrees.
  6. Final step (and this is important): Place meat on cutting board or platter, tent meat with foil and let rest for at least 5 minutes.


Serve it up with grilled vegetables & fruit or on top of a salad. You can save left overs for next day hash with chopped up steak, this is all assuming you have left overs though.


Enjoy! We can’t wait to see what you all produce. Don’t forget to tag us on social media with your creations - @thewholebox


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