Let The Steaks Rest And Serve
Once the steaks are up to the doneness you want, remove them from the grill and rest on a cutting board.
Letting them rest should take about 5 minutes.
Allowing the steaks to rest will cook further and raise the internal temperature to a few degrees.
This will also make the steaks juicier when you slice into them.
After letting them rest, slice the steaks and then serve them while hot!
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.
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.
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Mistakes To Avoid When Grilling Steak According To Chefs
It’s never too early to start prepping for barbecue seasonso go ahead and bookmark this.
Purists assert that a good-quality cut of steak is done ill justice at the hands of an overzealous grill. Contrast that to cheaper cuts like chuck roast, for example, which come to their prime slowly and forgivingly when slowly cooked. Cooking steak, therefore, is a paradoxically delicate matter for a powerfully primal affair. So its understandable that many diners and home cooks err on the side of overcooking it, especially if the quality of the meat might not be top shelf.
Regardless of what your preferences areand were not knocking any of emhere are eleven mistakes to avoid on your next steak night.
How To Cook Top Sirloin Steak In The Oven
- Be sure your steak is completely thawed.
- Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking.
- Set oven for broil and preheat 10 minutes.
- Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.
- Place steaks on the rack of a broiler pan. Position broiler pan in oven so that the surface of the beef is 3 to 4 inches from the heat. Broil to desired doneness, according to the times listed below.
- For the perfect medium-rare steak, broil in the oven for 10-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time . The final temperature will read 135°F.
- Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
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The Best Cuts For Grilling
First, let’s talk beef: rib-eye, strip and tenderloin are all great cuts for the grill. If you choose bone-in steaks, keep in mind that they take longer to cook. Look for good marbling to guarantee a juicy and tender cut. And ideally, steaks should be at 1 1/2 to 2 inches thick to form a nice charred crust without overcooking.
Flank, skirt and hanger steaks are also great on the grill. These thinner cuts are best marinated, grilled quickly over high heat and sliced against the grain to serve.
Tips For Grilling The Perfect Steak
- Season, then chill: I apply the same technique I use for getting crispy chicken and turkey skin to grilling this steak: season, then let it chill in the fridge uncovered for up to 48 hours. This essentially dry brines the steak while also letting it air-dry. This approach allows the surface moisture to evaporate while the seasoning has time to penetrate the meat resulting in deeply flavored steak that sears beautifully and develops a nice crust on the grill.
- Start with clean grates: Just like you use a clean skillet with a little oil to cook dinner on the stovetop, you want to start with clean and oiled grill grates.
- To flip or not to flip? Flip your steak to your hearts content. Harold McGee, food science writer and author of On Food and Cooking, discovered that frequent flipping creates a steak that cooks more evenly and quickly than those flipped only once.
- Grilling directly on coals: Raichlen seemingly knows an infinite number of ways to grill meat, and theres one in his new book, Project Fire , that I particularly like: he cooks steak directly on hot coalsno grill grates necessary. I love the idea, and its on my list of things to try in the near future.
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How Do I Make A Thin Steak Juicy And Tender
Many types of meat benefit from a simple technique called dry brining.
Dry brining is the process of adding salt to meats and allowing the salt to penetrate before cooking.
The result is meat that is juicier and also much more flavorful than if the salt had not been introduced.
Meathead from AmazingRibs.com does a great job of explaining this in his book Meathead: The Science of Great Barbecue and Grilling.
Taking Off The Chill Speeds Up Cooking
The goal of grilling a steak is to brown and lightly char the surface while also cooking the interior to a perfectly juicy doneness, right? If the steak is too cold, the interior might require so much cooking time to reach that perfect doneness that the steak overcooks deep below the surface, turning gray and dry.
Let your steaks stand at room temperature for 20 to 30 minutes before grilling. They will cook faster all the way to the center and stay juicer.
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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.
How Long To Grill A Steak
The rule of threes is pretty simple. This method is based on direct and then indirect grilling so Ill start here.
Direct heat grilling is when the steak is placed directly on the grates directly over top of the heat source. The dome is normally closed.
Indirect heat is grilling on the side of the grill opposite of the heat source. The dome is always closed for indirect heat grilling.
Sometimes direct heat and then indirect heat grilling is referred to as two zone grilling. See the picture below:
When cooking with direct heat for the rule of threes the dome should be closed.
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How To Grill Steak On Charcoal Grill
Learn how to grill steak on a charcoal grill! We will tell you tips and tricks to getting the perfectly juicy, tender and delicious steak using your charcoal grill. Plus, we will share our secret for getting that ultimate, smokey flavor your steak deserves. These are the BEST charcoal grilled steaks ever!
How Do You Grill A 2 Inch Ribeye Steak
For the perfect medium-rare thick -cut bone-in ribeye steak, grill for 18-20 minutes for a 2 inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.
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How To Grill A Perfect Steak
How To Grill With Wood Chips
If you’re ready to take your grilling game up a notch, infuse your meats with smokier flavor by adding wood to your charcoal. You can use chunks of wood when smoking or wood chips right on top of the coals for grilling. Always soak your wood chips first, so that they smolder instead of burn.
Soaked cherry hardwood chips add a unique flavor to these easy chicken quesadillas. Make a double batch of the chicken to eat later in the week .
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Choose The Right Piece Of Steak The Quality Of Your Final Product Depends On Your Starting Ingredients
Finding the best product you can get your hands on is always the hardest part of cooking a great steak, says Ryan Prentiss. Hes executive chef at Prime + Proper steakhouse in Detroit, Michigan. There’s really only three things in my opinion that make for a good grilled steak: Beef, salt and fire.
He goes on to explain: We only work with USDA Prime beef, which is the highest grade of beef available, and accounts for only 1.5% of the beef in the nation. Fat is flavor, so look for beef that looks plump, bright red and has the most marbling. Marbling is the intramuscular fat present in high quality beef that gives it a marbled appearance. Grain-fed or grain finished beef will have more marbling than a grass-fed beef.
On aged steak:
If you’re lucky enough to be able to find a butcher that has dry-aged beef,” Prentiss says. “I highly recommend trying anything aged from 15 to 30 days until you become acquainted with the flavor.
Chef Joe Cervantez agrees, specifying that steaks eat best at 23 to 28 days. Hes executive chef at Brennans of Houston. Most steaks from the grocery store are aged 14 days, he says. If youre up for trying your hand at aging and are lucky enough to have access to a cryovac, he recommends packing the meat in an airtight seal until it hits at least 23 days.
On cuts and thickness:
Take Advantage Of The Dampers For Maximum Heat Control
Even if a charcoal grill does not have the ability to control the grate height, you can still use the controls of the damper to get the most out of your grill. You just need to keep in mind that the upper dampers hold the heat within the grill under the lid. The lower damper is specially designed to let air in the grill, which intensifies the flame.
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How To Make My Steak Juicy And Tender
Best Steak Cuts For The Grill
Lean Cuts These have less intramuscular fat and are not as prone to flare ups . They also cook faster, so attention to the internal temperature of the steak is important.
- Filet Mignon
- Top Sirloin Filet
- Petite Sirloin
These have more intramuscular fat and have amazing texture and flavor from the marbling. These cuts are also more prone to flare ups, so be aware of that potential when grilling these cuts.
- Ribeye
- New York Strip, or Striploin
- T-Bone
- Porterhouse
Chefs Tip Buy a thick cut steak for best results. A thin steak can easily overcook, and having the thicker cut will make it easier to keep the interior tender. You can see more great grilling cuts here.
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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.
Enjoy And Cleanup Tips
When the steak is done cooking, kill the fire in the grill. To do this you need to close both the top and bottom valve. That will coke the fire eventually extinguishing the flame. It will take time for it to cool down this is generally when I eat. After about an hour of it cooling check on the grill. It should be cool, to test this tap the side lightly . If you can keep your grill outside in a permanent place such as a balcony or backyard you can reuse some of the charcoal. If you dont I pour some water on the coals to make sure the coals are not hot then I put them in a bag and dispose of them, than you can bring your grill inside.
Thank you for your time and I hope you found this instrucable helpful remember though practice will make your steak perfect.
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