Grill The Best Steak Of Your Life In 6 Steps
No one wants to mess up steak on the grill. For one thing, a leathery over-cooked steak makes for an extremely sad eating experience. For another, steaks are expensive! From grilling pro Jennifer Chandler, we have six steps that will guarantee a perfectly grilled steak every time.
When I asked Jennifer about steaks and explained my nervousness about grilling them, her excitement kicked up a few decibels. She immediately responded, One of the things that I always tell people is that they dont have to be intimidated by grilling a nice piece of steak. Then she broke it down for me:
The Advantages Of A Griddle For Cooking Steak
This flat-top grill steak recipe takes advantage of the fire from the propane and the flat top of the grill to sear your steak perfectly. You lock in the moisture and prevent the meat from drying out too.
You also have more surface area to work with when cooking without having to be concerned about keeping an even temperature. The flat top surface of the griddle disperses heat very evenly.
More Blackstone Recipes here!
Thicker Steaks Should Slide Over
Most steaks grill beautifully over direct high heat alone. The only time you might need to move them is if/when they cause flare-ups. However, some steaks are so thick that if you left them over direct heat alone, they would burn on the outside before they reached the internal doneness you like.
If your steaks are much thicker than an inch, consider the sear and slide approach. After you have seared both sides nicely over direct high heat, slide the steaks to a part of the grill that is not so hot, perhaps over indirect heat, and finish cooking them safely there.
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Do You Close The Grill When Cooking Steak
Yes, you close the grill when cooking steak. Closing the grill helps the temperature stay high, achieving the tasty sear you want on the surface of the steak.
But you should check the temperature of the steak frequently. If you have a Traeger that’s no problem, because you can use the temperature probe to keep track.
The higher the cooking temperature, the more often you should peek and test. Different cuts cook at different rates, and you never know exactly how long it’s going to take. Sometimes the steak’s internal temperature will putter along around 100 degrees Fahrenheit and suddenly shoot past the 135-degree target.
Five: Remove From The Grill And Enjoy
Once your ribeye steaks have reached their desired doneness, remove them from the George Foreman grill and enjoy! Allow steak to rest for a few minutes before serving. This is important, as it allows the juices to redistribute throughout the meat.
If you cut into a steak right away, all of the delicious juices will run out and youll be left with a dry piece of meat. With these simple steps, youll have perfectly cooked ribeyes every time!
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The Best Gas Grill: Weber Genesis E
We tested propane gas grills at a number of different price points and fell in love with the Weber Genesis series. Even though the E-325s is billed as a three-burner gas grill, it comes with a sizable sear burner for high heat that essentially makes this a four-burner. That means its got ample cooking space513 square inches of cast-iron grates make up the main cooking surface, with a warming rack on top. Its also compatible with Weber Crafted, the grill makers set of additional hardware that includes a two-sided cast-iron searing grate, a griddle, a rotisserie, and a pizza stone.
Unlike the Weber Spirit series, which we also tested, the Genesis isnt a smart grill. Ultimately, we didnt find Wi-Fi capability was vital, and the Genesis offered a little more cooking space and a little more BTU fire power. Its also easy to turn a Genesis series grill into a smart grill by adding the Weber Connect Smart Grilling Hub. Generally, we dont think grills and apps go together very wellwe like hands-on grilling and have found apps to be buggybut Webers actually works quite well. Another plus for the Weber grills: They are available in natural gas models to hook up as part of an outdoor kitchen.
A Perfect Oven Grilled Steak Recipe
Oven Grilled Steak is a foolproof and easy way to make a juicy steak in the oven. Use this simple trick roast in the oven, THEN sear on the stovetop to create the perfect steak thats caramelized, juicy, and melt-in-your-mouth delicious!
This is how we do grilling off-season because, Im craving steak. This is huge in my world because Im not all that into red meat. I kinda like lots of veggies. And chicken.
Besides, look at that hug in a skillet up there. Its a juicy pile of comfort food and Im really into it. But I also just made a batch of cookies and Im really into those, too SO
I always thought that searing the steaks before popping them in the oven was the way it should be done, but I was proven otherwise. Searing the steaks right when they come out of the oven is a kitchen hack Im glad to have finally learned.
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Pk Charcoal Grills: Official Grill Of The Steak Cook Off Association
PK Grills are American classics made of rust proof cast aluminum and will last for decades. The thick cast aluminum is able to handle the consistent scorching temperatures for searing steaks. The rectangular cooking area lets you easily set this grill up two zones for searing high heat or a gentler zone for doing reverse sear cooks. PK grills have four air vents for precision air control.
There is an organization, the Steak Cook Off Association, that holds competitions to see who can cook the best steak in the world. All that the SCA cares about is which steak is the bestthey dont care what you use to cook it. At an SCA cook off you are allowed to use ANY type of grill. You can use charcoal, gas, electric, pellet smokers, etc.
These are competitions where thousands of dollars in prize money are on the line.
It should tell you something that, given the amount of grill choices these competitors have, a PK grill was used to cook the winning steaks at the 2014, 2015 and 2016 World Championships.
PK Grills have now partnered with the SCA and are the official grills of the association. I would call that a serious stamp of approval.
Here is a video from the 2015 SCA World Champion showing you exactly how he grills championship quality ribeyes using a PK grill and a set of GrillGrates.
Here is another video that PK put together. It features short snippet interviews with several other SCA champions on why they use PKs for steak competitions.
Comparing The Differences Between Weber Grills And The Beefer
You might have thought youve found your next grill with Weber Grills, but before you buy, you have to look at the steak enthusiasts perfect idea of a grill from the Beefer. When it comes to indoor grills and outdoor grills, the Beefer has the unparalleled performance to help you create the perfect steak and seafood, every time. Weber offers a great product, but if youre really looking to produce restaurant-quality meals at home, you need a grill that reaches 1500°.
Bringing the Heat with the Beefer
Do you remember last summer when you stood outside, and you felt like your steak wasnt the only thing that was searing? This summer, you can bring the heat inside with the Beefer! You can cook steaks and seafood in minutes with our 1500° infrared grills indoors and outdoors. Even Webers electric grill is no match for the heat the Beefer brings. Our portable grills are perfect for anyone who wants to broil steak in minutes without having to deal with the summer heat.
Dont Limit Yourself to Steak
When you cook with our grill, theres no shortage of meal options. Our grill does more than just amazing steaks you can also use the lower shelf to heat up a delicious sauce to pour over your meat or grill vegetables to enhance your meal even more. Because of the high heat the Beefer delivers, you can prepare chef-quality meals in under ten minutes. Not to mention that the Beefer doubles as the perfect steak broiler and pizza oven!
Specialized in Portable Top-Heat Grills
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How Long Should I Cook A 2 Inch Steak
For the perfect medium-rare Extra-Thick Cut Bone-In Ribeye in the oven , broil for 19â21 minutes for a 2-inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130Â°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.
Should You Boil Steak Before Grilling
Never, never, never boil steak before grilling. Boiling the steak will give the exterior an unpleasant grey color, and it will probably be overcooked before it gets to the grill.
There is a technique called sous vide cooking where you immerse steak in warm water to cook it to a desired temperature, then finish cooking it on the grill. But the water temperature is kept closer to 130 degrees Fahrenheit, never as high as the boiling point of 212 degrees.
What Is The Best Wood For Cooking Steak On Pellet Grill
Wood Pellet comes in various flavors, and this will go a long way in affecting the outcome of whatever is grilled with it, especially your steak. Here are some of the best-flavored wood pellets for a steak that you can choose from.
Mesquite and hickory produce a prominent flavor on the steak. Mesquite has more potent smoke than hickory. Because of the beefy nature and strong cut of steak, it can hold up nicely to strong smoke flavor, and this also helps to cook the meat.
If you want to spice things up, then you have Pecan at your service. It is less smoky compared to mesquite and hickory, therefore less appreciated for grilling and smoking. It has this vanilla and nutty finish that just made the steak flavor awesomely complex.
Some people have also testified to using oak wood pellets for their steak and complimented the medium smoky result you can give it a try as well.
How To Grill Steak Perfectly
First you are going to want to pick your cut of meat. Now, everyone loves a good filet mignon, I am not exception. The other go-to is a New York Strip classic. But, my absolute favorite is a ribeye. There is just enough fat marbled through it that it marinates itself as it cooks and stays incredibly moist and tender. The flavor is amazing. It is my go-to. Go grab a 1 inch ribeye for you and whoever else you are having over..
But Filet Mignon is hard to beat!
Next, after you go out and grab your cut of meat, you are going to want to let it come to room temp before you season your meat. Just salt and pepper people. You dont need to reinvent the wheel. But first, take a fork and pierce the meat all over fat and everything. Then sprinkle with salt and ground black pepper on both sides enough that it will be nicely seasoned, but not over-powered with either.
You can also if you want always fun to mix things up!
After you have cleaned your grill thoroughly with your brush, spray it with a grill-worthy non-stick spray and then turn it up to 450-500.
Place steak over direct heat to sear let it stay over direct heat for 3-4 minutes. Flip and sear an additional 3-4 minutes on the other side. If you are cooking a fattier meat, like a ribeye, you will probably want to move the steak over to indirect heat at this time. Leaner meats, like a New York Strip or Filet should be left over direct heat the entire time.
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What To Consider When Shopping For The Best Indoor Grill
Outdoor grills give food a distinct taste that up until recently was difficult to replicate in the kitchen. But modern indoor electric grills are giving outdoor grills real competition thanks to improvements in cooking surfaces and temperature control. For those looking to ditch the gas grill, or who simply want a way to grill hot cheeseburgers on a cold winters night, the best indoor grill is the perfect appliance you didnt realize you needed.
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Serve Your Perfect Grilled Steak
Let the steaks rest 5 minutes after grilling and before cutting. This allows the juices to redistribute and helps keep them from escaping the meat as soon as it is cut .
A perfectly grilled steak needs no embellishment, but you can dress it up if you want with a bit of herbed butter, purchased steak sauce, or homemade sauce. Serve steaks with steak knives or other knives that are sharp enough to easily cut through the meat without tearing it.
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To Season Before Or To Season After
The age-old question when it comes to cooking steak centers on what seasonings to use if any. Some say marinate. Others have spent years perfecting their spice and herb mixtures. Still, the purists insist the steak go bare or maybe just sprinkle it with a little salt. If you decide to go with a seasoning, you are faced with another question: Should you season the meat before or after cooking?
We decided to conduct our own impromptu experiment and put both methods to the test. It shouldnt come as a surprise that our taste testers enjoyed both ways. But they did come to a conclusion: If you want a stronger burst of flavor from your spices, season after cooking. If you would prefer to taste steak with just a hint of kick, season before cooking.
Becca McMillan supports the agricultural systems research and technology activities at the Noble Research Institute. Beef is frequently on the dinner table at the McMillan household, which includes Becca and her husband, Zeno McMillan, and their 7-year-old daughter, Rory. The family owns and operates a cow-calf ranch northeast of Dickson, Oklahoma. Hear Zenos perspective on raising cattle at The Fruits of Their Labor.
Defrosting Your Choice Of Steak
Next up, like every other meat that you have to cook, defrosting enters the picture!
For this steak, itd be in your best interest to let the steaks sit outside your refrigerator, covered, and at room temperature.
Dont forget that when you defrost for too long, youre giving bacteria and all kinds of junk a BETTER ENVIRONMENT to multiply.
And well, if were aiming for the best or even just something completely edible, you dont want any of that.
So start defrosting your steaks around 20 minutes before you start grilling them!
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Use A Meat Thermometer
Professional chefs cook so many steaks in their career that they know the level of doneness just by touching the meat. You might feel pretty comfortable with this technique on thinner steaks, too, but its harder to estimate the temperature of a really thick steak. Take the mystery out of it by investing in an instant-read meat thermometer .
Your meat thermometer doesnt care how thick the steak is, so take advantage of its precision. Youre aiming for 130° F for rare, 140° F for medium-rare, 150° F for medium, and 160° F for well done. The steaks temperature will continue to rise the additional 5 degrees as it rests.
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How To Cook Medium Rare Steak
This is the recommended level of doneness for a good steak ask any chef how they like their steak prepared and they will almost all say medium rare. A medium rare steak should be warm through the middle with most of the center pink in color with a hint of red. The sides should be well browned, the top and bottom caramelized to a dark brown color with good grill marks. This steaks firm surface should give a bit toward the middle .
For a 1-inch steak, place steak on a hot grill for 5 minutes. Turn and continue grilling for another 4 minutes to an internal temperature of 130 to 135 F .
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Dont Forget To Let The Steak Rest
Cooking the steak to ten degrees below your desired temp and then resting it allows for the collagen in the meat to thicken the juices as it cools slightly, says Prentiss. This creates a way juicier steak than just cooking straight to temp.
Sharp agrees. Let it rest. This is crucial, he says. Just because the steak is out of the pan doesnt mean it stopped cooking. Keep it in a warm placeyou dont want a cold steakand rest it for about as long as you cooked it.
Chef Carlos recommends allowing the steak to rest for half the cooking time before servingso if your steak takes 10 minutes to cook, youd let it rest for five.
If youre not able to keep the steak warm while it rests, or you want to eat it quite hot, Prentiss recommends returning the steak to the grill after its rested and bringing it up to the internal temperature of your preference before eating.