What To Look For In A Steak
The main thing that you should look for when choosing a steak is marbling.
If the meat has good marbling, it will be softer when it is cooked and it hardly dries up despite cooking it over direct heat, which you will when you use a gas grill to cook it.
Experts tell you that steaks with more marbling are better. If to buy high-quality steaks online then I recommend that you check out the Snake River Farms as they have the best quality.
When you cook meat with good marbling over direct heat, the fats will melt and produce a buttery texture.
The melted fats will make the steak juicy and start to coat the lean meat that you need to tenderize. From there, the steak will start to become juicier and more tender.
An Introduction To Flank Steak
Flank steak comes from the lower abdominal area or the flank of the cow. This is a less expensive version of the pricier cuts of beef. Our beef flank steak recipes will show you how to cook this type of meat to be flavorful and tender. You will need to use a dry rub or marinade. You will be cooking your steaks on your grill. If you do not have one, the best way to cook flank steak indoors is with a cast-iron skillet.
To achieve the best results, your marinade needs to include salt, acidity, seasonings, oil and sugar. This is what will affect the general flavor of your meat. If you overcook flank steak or do not use a marinade or a rub, your meat may be tough.
How To Grill A Steak On A Gas Grill
Step 1-
Make sure the steak you are about to grill is at room temperature and start your gas grill. You need to get your gas grill to max heat in the beginning before you can put your steaks down on the grill.
Step 2-
You need to sear your steak for about 3-4 minutes on both sides on direct heat and then place it far away from the flame in indirect heat of the grill and cook the steak till the internal temperature of the steak is around 120-130 degrees Fahrenheit.
If you want you can follow the grilling steak rule of 3 and not keep it for more than 3 minutes on direct heat.
When I grill a tomahawk steak on a gas grill, I usually keep it for four minutes since that steak is pretty thick.
But with other steaks like the sirloin steak, ribeye steak of chuck eye steak, following the grilling steak rule of 3 is ideal.
Depending on the thickness of the meat, you can sear both sides initially and then close the lid and cook the steak in indirect heat.
Make sure you season your steak with salt, pepper, and garlic powder as you sear each side on the gas grill.
Step 3-
Close the lid while you cook the steak till it reaches 120-130 degrees Fahrenheit. Now in a separate stove grill pan, place two blocks of butter and then add some thyme, rosemary, and salt in it.
Once the steak is cooked brush the butter mixture into the steak and let it rest for about 10-15 minutes.
Also Check: Jack Link’s Steak Strips
Grilling The Perfect Steak: A Simple Grilled Steak Recipe
Want a recipe for grilling the perfect steak that you can try out for dinner tonight? You can do this with rib eye, porterhouse steaks, boneless strip, or whatever other cut delights you the most. You can also use a steak marinade overnight and grill the steaks the next day. This recipe serves four.
How Long Do You Cook A Tomahawk Steak In The Oven
If you dont want to grill your tomahawk, you might instead choose to cook it in the oven. To do this, you will need to begin by setting your oven to 225 degrees Fahrenheit before leaving it to pre-heat.
When your steak is prepared and the oven has preheated, you can then place your tomahawk in the oven. To do this, you should place the steak on a cooling rack, and then place the cooling rack in a baking sheet. You might choose to cover your baking sheet with foil to make cleaning up easier.
Then, all you need to do is cook your steak in the oven for around 45 minutes, or until it reaches an internal temperature of 125 degrees Fahrenheit. This temperature will give you a medium steak, so if you prefer your steak cooked differently, you will need to leave it in the oven for longer or take it out earlier.
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Getting The Grill Ready
Before you add the steak to the grill, make sure you get it as hot as possible. There should always be a good-sized gap between the grates and the heat source. The size of this gap can be dependent on the make and model of the grill. Make sure all of the vents are left open and allow the top grate to heat up. Pour some vegetable oil on a folded up paper towel. Using your tongs to hold the paper towel, wipe down the grate.
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.
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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.
How To Grill Steak On A Gas Grill To Perfection
Steak is one of my favorite foods to cook at home on my grill.
It is easy how to grill steak on a gas grill to perfection but it is also easy to mess up if you do not know how to do the basics.
Grilling steak on a gas grill is easy and you can easily grill a tender steak on a gas grill without failing at it.
The tender results you get once you perfect cooking steak on your grill is next to none.
There are so many amazing flavors that you can add and you never run out of side dishes to pair it with.
My main secret to cooking steaks is to approach the process carefully. You can use these tips if you want to grill a ribeye steak/ tomahawk steak on a gas grill.
You need to treat the steak delicately to get the results you want when you cook.
The grill, while important, is only a part of a process that involves a lot of work.
Knowing the right tips to grilling a steak on a gas grill is important as you can save a lot of time with trail and error and you get a perfect tender steak everytime you grill it on a gas grill.
A combination of your grill management skills, steak type, and grill features will give you a perfect steak.
Again, it is easy to mess it up so you need to take the job pretty seriously.
There are only a few things that you need to remember and all the other things you need to do will come naturally to you.
So check out the tips and guide below to cook your steak perfectly.
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How Do I Season A Steak For The Grill
The best grilled steaks are seasoned two ways: with salt, before cooking, and with butter, added to the steaks while they rest.
Youll start by generously seasoning each steak on all sides with kosher salt before you even light the grill. Plan on at least 1/2 teaspoon per half pound of steak. For thick strip steaks that weigh in about 12 ounces each, thats roughly 3/4 teaspoon per steak, but dont fuss too much over exact measurements just salt generously. Once salted, return the steaks to the fridge, uncovered, for at least 2 hours or overnight if needed. As they sit, the salt permeates the steak, making them juicy. It also draws some of the proteins and sugars to the surface of the steak, giving it that crave-worthy crust youre after.
Taking Off The Chill Of Your Steak Speeds Up Cooking
Grilling steak until it’s a brown with a light char on the surface, while also making sure the interior is cooked to a perfect juicy doneness is the goal, right? However, if the steak is too cold it can require so much cooking time for the interior to reach that perfect doneness that the steak may overcook and turn gray and dry. To remedy this, allow steaks to stand at room temperature for 20 to 30 minutes before you grill them. They will cook faster through to the center and stay juicer.
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Letting The Steak Rest
Perhaps the most important tip that I can give you is to allow the steak to rest after grilling it. Allowing the steak to rest brings a lot of magic to the steak.
After you have cooked the steak, letting it rest will bring back the juices into the meat. I always do this for at least 8 minutes and can even sometimes go for 15 minutes.
This depends on the thickness of the steak as well. The thicker the steak, the longer the resting period so that the juices settle properly into the meat.
Every time I do this, the steak runs juicy with a clear liquid once I cut through it. It is a satisfying look and you will instantly know that the steak is cooked to perfection.
This is all you need to know when you want to grill a tomahawk/ sirloin steal on a gas grill.
How To Cook Ribeye Steak On The Grill
- Be sure your steak is completely thawed.
- Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking.
- Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.
- To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear both sides for 1-2 minutes. Then move to medium, ash-covered coals and continue to grill for the times listed in the chart below. Turn about 1 minute prior to the halfway point.
- To cook on a gas grill, preheat on high. Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill for the times listed in the chart below. Turn about 1 minute prior to the halfway point.
- For the perfect medium-rare ribeye steak, grill for 9-12 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 about 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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Selecting The Right Cut
First, a definition. Steaks are basically any piece of meat that falls under the category of “fast-cooking” cutscuts that are low enough in connective tissue that they don’t require the long cooking times that “slow-cooking” cuts require. The difference between a steak and roast essentially comes down to size. Any good roast can be cut into individual steaks .
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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What Is Reverse Searing
Reverse searing is a cooking process used for steak which involves a low and slow cook early in the process and finishes with a high temperature sear. This process can be completed on a grill with two-zone heat, a smoker with low temperature and a high heat sear , or even in a low temperature oven and a high temperature skillet.
You can utilize whatever grills, appliances, or tools you have available to reverse sear the perfect steak as long as you have an understanding of the two-step process.
How Long To Grill Steak
For a 1 1/2-inch thick steak, here are the general cooking times:
- 6 to 8 minutes for rare
- 7 to 10 minutes for medium-rare
- 10 to 12 minutes for medium
- 12 to 15 minutes for well done
Note that the USDA recommends cooking whole cuts of beef to an internal temperature of 145°F.
Keep in mind that the thickness of your steak, the heat of your grill, and your desired level of doneness will all impact the time it takes your steak to grill. Raichlen suggests checking the temperature of the steak by inserting a digital meat thermometer through the side, not top down. You can also use Elises handy dandy guide.
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How Long To Grill Ribeye For Medium Rare And Medium Doneness
Rib eye steaks are usually between 1 ¼ and 1 ½-inch thick, so theyll typically need more time on the grill than a New York Strip, for example.
Rib eye steaks should be cooked to 130 degrees for medium-rare doneness, which typically takes about 5 minutes on each side. For medium doneness, cook a grilled ribeye steak to 140 degrees for about 7 to 10 minutes on each side.
Dont Flip Your Steak More Than Once
Weve all seen it happen, or at least, weve made the same mistake at least once in our lives.
But really, please refrain from overturning your steak. Doing so might overcook the meat, thus resulting in burnt parts.
Ideally, you should only be turning the steak ONCEon each side. And yes, only flip it once!
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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!
Know where to better get your steaks with our Omaha Steaks vs Butcherbox comparison.
How To Cook Ribeye 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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