Steaks Under 1 Inch Thick
Pitmaster, Meathead Goldwyn, came up with an awesome technique: the afterburner grilling method which he calls extreme. I guess its fair to say that anything resembling the afterburner of a jet engine is extreme!
This is about as hot as it gets short of actually throwing the meat into the fire. Were talking intense.
With this method, you take the charcoal chimney that you would usually use to light a charcoal grill, light it up good and hot with coals on the inside and paper underneath, put a grill on top and cook these thin steaks over the chimney for about 2-3 minutes each side. Super hot. Super fast.
The only drawback with this method is you cannot cook many steaks at the same time because your cooking surface is only as big as the opening of the chimney.
Check out this short video for an excellent introduction to the afterburner method of cooking steaks.
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How To Grill Steak:
1. Season the meat and allow it to rest before grilling!
You can use a wet marinade , or a simple dry seasoning to add flavor to your steak. Allow the steaks to rest at room temperature at least 15-20 minutes before grilling and season them about 10-15 minutes before grilling.
2. Clean and oil your grill.
Turn your charcoal or gas grill to high and heat it for about 10-15 minutes before you start cooking. If you have a temperature gauge on your grill, look for it to reach about 450-500ºF. Otherwise, observe the coals or gas heat level to see if the coals are barely covered with ash or hold your hand over the heat and you shouldnt be able to handle it for more than about 3-4 seconds.
Use a grill brush to brush away any chunks of charred meat and drippings. To prevent the steak from sticking to the grill, soak a paper towel with some vegetable oil and use tongs to rub it gently over the grill rack.
3. Sear and cook: only flip once!
The cook time of your steak will largely depend on the thickness of the steak. Heres a rough guide but use a thermometer for more accurate internal temperatures.
- 1 inch thick : grill 3-7 minutes per side depending on desired doneness.
- 1 ¼ inch thick : grill 8-10 minutes per side depending on desired doneness.
Only flip steaks one time during cooking.
4. Use a thermometer to check for doneness.
5. Let it rest.
How To Grill Tri
Tri-tip steak is a triangular cut thats on the leaner side, which means its best marinated for a while before it hits the grill. For a slightly more affordable steak that still satisfies your craving for the richness of beef, tri-tip fits the bill. Chef Frothingham likes a miso marinade with yellow miso paste, honey, sesame oil, sriracha, canola oil, and rice wine vinegar.
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The Perfect Types Of Steak To Grill:
With the Fourth of July near, many people will be firing up their grills to cook some delicious steaks. In order to make sure those steaks are cooked perfectly, here is a list of the best types of steak to grill:
- Ribeye or Cowboy Steak This popular cut features a generous amount of marbling, which makes it juicy and flavorful.
- T-Bone or Porterhouse Steak This steak is a two-in-one cut, with a bone running down the center that separates the strip steak from the tenderloin.
- Filet Mignon The most tender and expensive cut of steak, filet mignon is cut from the tenderloin.
- Strip Steak or New York Strip This steak, cut from the loin of beef, is very popular because its lean while still having a lot of flavors.
- Top Sirloin Steak The most economical choice on this list, top sirloin steak is easy to cook but still has great taste and texture.
- Skirt Steak Perfect for grilling, skirt steak is often used in fajitas because of the shape that allows it to stretch around fillings easily.
If You’re In A Grilling Rut It’s Time To Switch Things Up Check Out Our Favorite Steaks To Toss On The Grill
I dont know about you, but I often find myself in a grilling rut. Week after week, Im grilling up the same top sirloin steak, a round of burgers and vegetable skewers. Well, its time to break out of that routine! Theres a whole world of meats you didnt know you could ask for at the butcher counter. But sometimes its hard to make changeshow do you know which is the best steak for grilling and which should be saved for other cooking methods? As a former restaurant chef, I know all about the different cuts of beef. There are many steaks well-marbled and tender enough to simply toss on the grill, and there are a few that benefit from some marinade. And then, there are a few cuts Id avoid completely when it comes to the grill. Lets take a peek at which steaks fall into which category.
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Steaks You Can Simply Season And Grill
Youll probably recognize most of these steaks by name, and theyre popular for good reason. Theyre the perfect combination of a tender muscle with a well-marbled character. These top-cut steaks only need a few short minutes on the hot side of the grill to produce a super flavorful dinner. This category includes:
The Warming Rack Matters
If you have ever taken a piece of steak straight off the grill and cut into it, chances are it has had a pink liquid build up. What is left behind is, sadly, a piece of meat, which turned dry. This is because the nature of protein fibers in meat allows them to contract when heated. If you give the steak a rest for about 3 to 5 minutes, the fibers within the meat will loosen and the juices will redistribute. You can do this by removing the meat from the grill and wrapping it in aluminum foil or just moving it to a cooler section of the warming rack. This will keep the meat warm and juicy, without enhancing the interior doneness.
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What Are The Best Types Of Steaks For Grilling
Out of all proteins, steak is particularly well-suited to the grill. The high heat delivers a gorgeous sear, caramelizing the exterior and quickly heating the interior. That said, each kind of steak requires a slightly different method.
This particular recipe works best with boneless strip steaks that are at least 1 inch thick, but 1 1/2 inches is even better. Strip steaks are a great starter steak because they are well-marbled, meaning theyll cook up juicy every time, but not be full of fat that you have to worry about flare-ups. Plus, theres no bone to work around.
The Six Inexpensive Steaks You Should Know
These are the steaks that butchers and chefs love to use because not only are they more inexpensive, but they’ve got character. Many of them are whole muscles that must be trimmed by the butcher just-so if you want them to be tender and large enough to cook as steaks. There are also not many of them on a steer. For every 20 pounds of ribeyes and T-bones you can get off a steer, you get two hanger steaks. That ain’t much.
These butcher’s cuts tend to be more packed with flavor because of the work they do, yet because they’re not as marketable to the general public and require a bit more skill to cook and serve correctly, they remain much cheaper than their mainstream counterparts. This is good news for you if you want to maximize your flavor and your dollar.
Also Sold As: Butcher’s steak, hangar , arrachera , fajitas arracheras , bistro steak, onglet .
Where It’s Cut From: From the plate section of the cow , it “hangs” off of the cow’s diaphragm, hence the name. U.S. meat-cutting classification of NAMP 140.
Also Sold As: Fajita meat, Roumanian Strip .
Where It’s Cut From: The outside skirt is the diaphragm muscle of the cow, cut from the plate. It is the traditional cut for fajitas, and is generally sold to restaurants. Inside skirt is part of the flank, and is the more widely available form of skirt.
The Short Rib
Also Sold As:Kalbi , Jacob’s Ladder , asado de tira
The Flank Steak
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There Are A Few Variables That Need To Be Considered When Using The Rule Of Threes For Cooking Your Steak The Variables Are:
1. Thickness of steak3. Temperature of steak before grilling4. Time5. How done you like your steak
These variables are dependent on one another. For example, if the grill temperature is not hot enough, then the time needs to be increased.
If the steaks are really thick then the grilling time needs to be increased. If you want a steak rare you need to decrease the grilling time and perhaps reduce the temperature of the steak before grilling.
The steaks above are about 1 inch thick. This is perfect for the rule of threes. Beware: Most grocery stores sell steaks that are a bit smaller than 1 inch.
These came from Costco and are routinely 1 inch thick. The rule of threes is meant for 1 inch thick steaks.
Tips For The Perfect Grilled Steak
Here are some simple tips to ensure you serve a steakhouse quality steak, every time.
Use a dry brine
Dry brining is the process of applying salt to meat prior to cooking it.
When you salt the exterior of your meat, the salt draws moisture out of the meat that then dissolves the salt, before finally being reabsorbed back into the meat. This gives us an ultimately juicier, more flavorful steak.
You can use just salt, or use a rub that contains salt.
Use a meat thermometer
I cant say this enough. Use a quality digital instant-read thermometer. I have a Thermapen, and I cant recommend it enough.
Check your steak while you are cooking it to make sure you know when it is almost done and to ensure you do not overcook it.
GrillGrates are an aftermarket product that comes in various sizes to fit different grills that will give you the best sear marks of your life.
Made of anodized aluminum, GrillGrates increase the grill surface temp, reduce flare-ups, and eliminates hot spots on your grill.
In fact, GrillGrates are used by almost every competitor on the Steak Cookoff Association competition circuit.
They are by no means necessary, but if you are looking for
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Amp Up The Flavor With Butter Sauce
When I first began work on this recipe, I tried dry rubs, oil, and simple salt and pepper. All of these are wonderful things to put on steaks, but I felt like it needed more.
I settled on basting the steak with an herbed butter sauce. First, because butter. Second, because I have an extensive herb garden and it didnt require a trip to the store. I was worried that the butter might burn on the grill, and leave an acrid flavor, but it didnt.
It was pure deliciousness. The herbs added complexity without masking the meatiness of the steak.
How To Evaluate Grill Temperature
Temperature of the grill is the next important variable to evaluate. I find it essential to be able to use your hand to evaluate the temperature of your grill.
I use the method where you hold you hand 1 inch over the grate and start counting. The amount of seconds that pass before you need to remove your hand is the value youll use to assess your grill temperature.
For example if you can hold your hand 1 inch over the grate for 2-3 seconds you have a perfect high heat for grilling a steak.
If you can only hold your hand there for 1 second or less you have a way too hot high heat and I advise not cooking just yet.
Holding your hand for 3-4 seconds is about a medium heat and 4-5 seconds is a medium low-low heat.
This method works for Great for charcoal but this Method also can be used for the Best Natural Gas Grills as well. Just use the same tips and time considerations for gas or charcoal.
These are all estimates but the key here is that once you get a feel for your own grill setup you will be able to know how long YOUR hand can stay over top of YOUR heat source to grill a perfect steak.
Essentially youll be calibrating your own temperature measurement system. The numbers that I give above are relative to MY hand over top of MY heat source.
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Perfect Grill Temperature For Steak
The perfect grill temperature when cooking your steaks is between 230-260°C. But how exactly will you be able to tell when your steak is done?
Using a tool such as the Weber Connect Smart Grilling Hub, can help you to get it right every time. The heat-resistant meat probe monitors the steaks core temperature, and dedicated cook programmes guide you through the process step-by-step, eliminating all guesswork.
Some people like their steak seared on the outside and dark red on the inside, while others prefer a uniform brown throughout, which means that the ideal steak is ultimately a matter of personal preference.
No matter if you prefer your steak blue, well done, or somewhere in between, the Weber Connect Smart Grilling Hub will help you achieve the perfect steak every time.
Below are the temperatures that the centre of the meat needs to be between in order to achieve your desired steak:
What Is The Best Grill For Steaks
As far as the best charcoal grill for steaks is concerned, the answer to this question lies in how the charcoal grill is different from propane grills. For a charcoal grill, it is difficult to control the temperature. To maintain temperature, the charcoal grill is considered the best which has good ventilation controls. e.g has multiple vents.
Secondly, should have enough space to move the steaks on the grates to get direct and indirect heat for proper cooking. Third, should have multiple grates positions available.
At last, it needs to consider how easy it is to add charcoal or removing ash is. Moreover, other factors are also worth considering how efficient is the grill regarding heat sustainability, weight, temperature sensor. We review some of the charcoal grill best for steaks have a look.
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Oiling The Grill Grate
Always clean the grate first, and clean it again between meats, and always oil it . This will prevent the meats from sticking.
To oil the grates, keep a small bowl or container of vegetable oil beside the grill. Fold a paper towel into a small, thick rectangle. Grip the paper towel with 12-inch or longer tongs and dip into the oil, then lift it up and let excess oil drip off towel. Rub grates with oil-soaked towel with a back-and-forth motion.
A Quick Guide To Steak Doneness & Temperature
We love a juicy medium-rare steak at the PWWB house, but feel free to cook the grilled steak to your desired level of doneness.
How long to grill steak depends entirely on what level of doneness youre aiming for! A general rule of thumb is to add 1 extra minute of grill time per side for one extra level of doneness e.g. 3-4 minutes per side for medium, 4-5 minutes per side for medium-well, etc. This is just a guideline though.
The most accurate way to gauge doneness is always with an instant-read thermometer.
A quick guide to reference when deciding how long to grill steak:
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Not Understanding How Your Bbq Works
Here are some important thoughts to consider about grilling:
- Should you grill with the lid on or off?
- How to know when charcoal is ready to cook?
- Charcoal grill vent: open or closed?
If youre unsure of the answers, then youre not 100% sure of how to operate your BBQ. Thats okay not looking at your instructions before you start barbecuing for the masses is a common mistake. This is always the first thing you should do after you get your machine set up, so you know how the BBQ will work best to cook your food.
Now, to answer the above questions:
- Grilling with the lid on or off Leave the lid open when youre searing steaks and need to keep a close eye on it. Once you move it to indirect heat, you can close the lid and let the smoke do its thing. Quick-cooking foods can usually be cooked with the lid open the whole time.
- When are charcoals ready for cooking Charcoal needs to be at an even temperature to be ready for grilling. Move your charcoals around with a poker tool. Theyre ready when most have turned white and the charcoal isnt producing smoke.
- Charcoal vent open or closed The hotter you want your charcoals to be, the more you should open the vents. Keep them open when searing your steaks and leave them only partially opened when its time to lower the temperature.