How To Cook The Perfect Steak
People will tell you there’s a bit of an art to cooking the perfect steak. But we think it’s pretty simple – just follow these important steps below, for the perfect steak no matter the occasion or the dish.
How To Barbecue The Perfect Steak
You may think you already know how to cook steak, but this guide to barbecued beef has hints and tips to help you get the most from your meat.
As the days start getting warmer, the lure of cooking outdoors and dining alfresco becomes stronger. When this happens, you know its time to dust off the barbie and clean the grill. From casual family dinners to easy, relaxed entertaining with friends, think of classic Aussie barbecue fare and you cant beat a succulent beef steak cooked just the way you like it.
This easy guide has everything you need to know to guarantee success at the grill. By following our simple tricks and tips you can say goodbye to dry, tough steak. Learn which beef cuts to choose, how to check if your steak is rare, medium or well done and the different delicious marinades you can use to add extra zing to your meat. Then try our steak recipe, featuring a delicious flavoured butter made with fresh herbs.
Time To Hit The Grill
Before hitting the grill, make sure your steak comes up to room temperature. This will help it cook evenly from edge to center for that perfect medium rare. Prep the grill by getting it really, really hot. Keep the lid closed up until the moment you place the steak on the grill. Youre looking for a hard sear to seal in the juices.
Using a good pair of tongs, quickly lay the steak on the grill, protecting yourself in the event that the addition of fats and oils causes a flare-up. I usually keep a squirt bottle of water handy for flare-ups, just in case. Set your timer and wait: in order to get a good sear, you wont want to move the steak for a few minutes.
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Prepare The Barbecue Grill
The cooking surface must be clean and oiled so your steaks will have good contact with the grill without sticking. Prepare the grill while it’s finishing heating up.
The easiest way to oil the cooking grate is with an oil-soaked paper towel and the metal brush used to clean the grill. Fold a paper towel in half until it is the size of your grill cleaning brush. Soak it with oil that has a high smoke point, like canola or grapeseed oil. Brush this over the cooking grates evenly. It will smoke some, but enough oil will remain on the grates as long as you don’t let the grill sit at its highest temperature for too long before grilling.
Bring The Steaks To Room Temperature
Too many people take their steaks directly from the chilly fridge to the hot fire. You will not get an evenly cooked steak this waythe outside of the meat will cook faster than the inside. It is best to take the steaks out of the fridge about half an hour before you plan to cook them remove the wrapping, place on a plate, and let them come up to room temperature on the kitchen counter.
A good piece of meat doesn’t need a lot of seasoning and will be quite delicious with a generous sprinkling of kosher salt. Once the steaks are at room temperature, sprinkle with salt or another seasoning of your choice.
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Cooking Times And First Position
Have everything at hand before you put the steaks on so that the grill has your full attention. Keep the grill closed as much as possible to hold in the heat. Before putting on the steaks, take a good look at them. Decide which side you are going to call the “top.” You will cook the steaks in four positions, timing each change in position.
- 1-inch thick steak: 1 minute per position
- Between 1 and 2-inch steak: 1 1/2 minutes per position
- Less than 3/4-inch steak: 45 seconds per position
Medium Well or Well Done :
- 1-inch thick steak: 2 minutes per position
- Between 1 and 2-inch steak: 3 minutes per position
- Less than 3/4-inch steak: 1 minute per position
For the best results, it’s important to know your grill. Some grills comfortably hit temperatures over 700 F, while others have trouble mustering 500 F. If your grill runs at a lower temperature, you might need to increase these times by as much as double.
To start, open the grill and position the steaks on the grate farthest from youmeaning the top of the steak is to the back of the grill or at the 12 o’clock position.
With the steaks on the grill, close the lid and start counting the time as indicated above.
When & Why We Choose To Grill Frozen Steaks
Freezing meat has been a time-tested way to keep it fresh since ancient times. The only problem with keeping a steak frozen is that it takes forever to thaw and enjoy. This can be especially problematic if you have unexpected guests for dinner. Luckily, a properly grilled steak doesnt need to be thawed first! You can simply throw it on the grill and enjoy! Since it was frozen, it retains all of its original flavor, and you dont have to wait all day for it to thaw.
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Salting Early Pays Off
You might have heard the warning that you shouldnt salt meat too far in advance of cooking because it can draw out moisture. Its true that salt draws moisture towards itself, but over the course of 20 to 30 minutes thats a good thing, because the salt begins to dissolve into that little bit of moisture.
When the steak hits the hot cooking grate, the sugars and proteins in the moisture combine with the salt and other seasonings to create a delicious crust. Any moisture you might lose is well worth the flavor of that crust.
Perfectly Juicy Grilled Steak
Perfectly Juicy Grilled Steak gets marinaded in the best flavor and grilled to juicy perfection! Learn all of the tips and tricks to grill the BEST steak every single time!
We love a thick, tender steak in our home! Lemon Garlic Flank Steak, Skillet Garlic Butter Herb Steak and Potatoes, and Steak Foil Packets are a few of our favorite steak recipes we enjoy as a family.
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Why Youll Love This Recipe
Charcoal Or Gas Grill For Steak
Charcoal or wood-fired grills are always the best choice for grilling steaks because of the additional flavor and charring they provide. If you have a charcoal grill, you also can add different kinds of wood to the fire to contribute smokiness and enhance the overall flavor of the meat.
Dont worryyou can still cook a great steak on a gas grill. If using gas, open the lid, turn on the gas, and light the grill. Dont light the grill with the lid closed gas can build up inside the grill and create an explosion.
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How To Season Pork Steaks
Pork shoulder steaks are a flavorful cut of meat on their own. Theyre bone-in and full of rich pork shoulder meat. For that reason, they can be delicious on their own with just a bit of salt and pepper! But, I like to add a few simple spices to form an INCREDIBLE crust on the pork while it grills!
Once marinated, pat the pork steaks dry with a paper towel. This will prepare a nice, dry surface for your seasonings to adhere to. And, it will help you get a nice sear on the grill!
My favorite way to season pork shoulder steaks is with a combination of these four spices:
- Brown Sugar
- Garlic Powder
- Onion Powder
I have recommended ratios for these spices in the recipe below, but please know that if youre feeling lazy, you can just put a liberal shake of each over the top of the pork, and itll be amazing!
How To Grill A Thick Steak
When grilling steak that is 1 ½ inches thick or more, the best way to get the perfect char on the outside and desired doneness in the center is to do the reverse sear. You will cool the steak until it is almost done over indirect heat, then move it to the hotter direct-heat section of the grill for the final sear.
You will want to make sure the indirect heat section of the grill is around 225 degrees F. Then add the steak to the cooler part and cover the grill.
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How To Check Steak Is Cooked
Use your fingers to prod the cooked steak when rare it will feel soft, medium-rare will be lightly bouncy, and well-done will be much firmer. Our picture guide to checking steak is cooked shows you how to use the ‘finger test’, or a meat thermometer inserted into the centre to ensure it’s done to your liking.
Well done: 75C
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 don’t 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.
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Choose Your Steak Of Choice
Thick cut steaks consist of:
- Ribeye: This steak is. well marbled and full of flavor. It comes from the middle of the cow in the ribs section. It has high fat content which gives it extra flavor. You will need to trim the fat to avoid flare-ups.
- Strip Steak: Also known as New York Strip Steak, it is tender and a little chewy coming from the rear of the cow. This is my steak of choice and easy to grill with no potential flare-ups.
- T-Bone: Shaped like a T, it brings together two steaks. The tenderloin and a chewier strip steak.
Thin Cut Steaks Consist of:
- Flank Steak: This steak comes from the belly of the cow and is rich in flavor. Always serve the flank steak sliced and cut against the grain.
- Hanger Steak: This comes from the belly of the cow, the part of the cow that hangs down. It has a strong beefy flavor and is great for marinating.
- Skirt Steak: The skirt comes from the diaphragm of the cow. It is a thin cut with plenty of fat and works well with a high heat searing. Should. also be sliced against the grain.
Salt Salt And Salt Again
A few hours before you grill, lightly sprinkle both sides of the steak with salt put it on a wire rack set on a rimmed baking sheet. The salt helps the cells retain water, guaranteeing juicy meat. Before placing it on the grill, pat dry with paper towels, and generously salt the meat again. Finally, pass some fleur de sel at the table to sprinkle over the sliced steak for more flavor.
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How To Grill Top Sirloin The Right Way
If youre looking to fire up the grill this weekend but tired of chicken recipes and dont want to spend a fortune on steak even on special offers, look no further than the top sirloin steak. Its not as tender as a filet mignon and not as robust as a ribeye, but its my favorite cut of steak for two simple reasons: its affordable, and it has a fuller, beefier flavor than those other cuts. In two words: perfect steak. This American grilled steak will change your entire world.
Don’t Play With The Steaks
Yes, you should touch the steaks to test for doneness, but that doesn’t mean that you should be flipping and moving and poking a lot. Steaks should only be flipped once, and only moved once from a higher to a lower heat. And don’t poke them with anything but your finger! Put the meat on a hot grillthey should sizzle immediatelyand leave them there until they release on their own accord. If you’re pulling or struggling with them, they are not seared and not ready to flip.
Once ready, flip them once and cook until they feel done. Do not stab them with a fork, which will release their flavorful juices into the flames below. Do not press down on them with a spatula. Just let them cook.
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Try These Steak Marinades
Steak marinades usually contain 1-2 tablespoons of acidic liquids, such as wine, vinegar and citrus juice, per cup of marinade . These recipes will marinate four beef steaks. To make them, combine the ingredients in a glass or ceramic bowl, add the steaks and turn to coat, then cover and place in the fridge to marinate before barbecuing.
How Long Should I Cook The Steak
Cooking times vary based on temperature preference, but for medium rare: a 1-inch steak takes about 4-5 minutes a side, and a 2-inch steak about 9 minutes a side. When flipping the steak, always use that handy pair of tongs and not a fork. A fork would pierce the steak and let the juices escape. We went through so much trouble to seal in the juices with a great sear, so we dont want to let them out!
If youre looking to create professional grill marks, turn the steak at a 45-degree angle a quarter of the way through cooking. Then flip at the halfway mark, and repeat the process.
If you really want to nail your cooking temperature, feel free to use an instant-read meat thermometer. A medium-rare steak should be pulled between the internal temperature 130-135 degrees F, and this handy chart will help you with the remaining temperatures. I dont like using a thermometer because it create an outlet for the juices to escape, but it is the most effective way to nail down an exact temperature. There are also online guides to tell when your steak is done by using your thumb and forefinger to get a really good steak.
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How To Know When Steak Is Done
The time needed to cook a steak varies depending on its thickness, and how you like it. Dont be tempted to cut into a steak to see if its done. This allows the precious juices to escape, making the meat tough. Instead, press the centre of the steak with the back of your tongs if its medium the meat will spring back. Use this guide for cooking times and to tell when its ready.
What Is Top Sirloin
Top sirloin is a moderately tender steak with a bit of chew. It has good marbling and great beefy flavor without any excess fat. Top sirloin comes from the top of the sirloin primal section, but unlike sirloin steaks it is a boneless cut. It is one of the leanest and healthiest cuts of steak available. In this grilling recipe we’re going to go over everything you need to know to cook grill steak.