How To Make My Steak Juicy And Tender
Is It Important To Let The Steaks Rest
Yes. The steak actually continues to cook during those few minutes. This continuation of cooking is great because it doesnt dry out the steak, as it would by simply leaving it on the grill longer. Cutting into the steak interrupts that last little period of cooking by releasing the heat inside the steak. Trust me, let it rest a few minutes and your steak will turn out perfect.
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How Long To Grill Filet Mignon For Medium Rare And Medium Doneness
Filet mignon is one of the thickest cuts of steak you can have, usually ranging from two to three inches thick.
For a medium rare cook, you should plan on a grill time between 5-6 minutes on each side. A medium cooked filet mignon will likely take closer to 6-8 minutes on each side. You may also need to move your filets to indirect heat and close the grill lid for a few more minutes to make sure the inside cooks to your desired temperature.
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Why Is My Steak Tough And Chewy
Steak can be chewy if it is overcooked, or the cut was too lean and lacked the appropriate amount of fat. But its also important to choose the right cut of beef for the cooking method as certain steaks such as flank will be more tender if slow-cooked.
The cut of beef, how fresh it is, the marbling on it, how it was prepared, and whether it was cut with or against the grain are all factors that could account for why steak is tough and chewy.
Some parts of the cow are often tougher than the others and are often not as expensive as the more tender parts.
The tender parts are rich in fat and marbling. These two are what make steak tender and succulent. Conversely, lean steak cuts with little to no fat or marbling are tough and chewy.
So theres a need to prep them before cooking or roasting to bring out their flavor and tenderness.
The tough part is usually the part thats been exercised a lot as it walks around, for example. It follows that steak from older cows would be tougher than that from younger ones.
The parts that have not been affected much by the exercises and which are highly marbled are the ones that are tender and flavorful.
Say youve got tough steak, what can you do about it? No worries. There are tons of tenderizers. Lets meet them in the next section.
Your rib eye steak. Seasoned with garlic, paprika, black pepper and lemon juice. Delicious and tender. Thank you.
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Get Your Steaks Ready Before You Grill Them
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Cooking steaks involve more than just taking the meat out of the fridge and slapping it on the grill. You could do that, but if you want to enjoy the perfect steak, you’ll get better results if you understand a few basic guidelines for how to prep your steaks for the grill.
The first thing you’re going to want to do is take the steak out of the fridge and let it sit out at room temperature for 30 minutes. At this point, you can also preheat your grill, and trim any excess fat from the steaks. But don’t trim it all off. Leave about 1/4 inch of fat all the way around.
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Choose The Right Type Of Steak: Use Thick Cuts
As much as possible, use thick-cut steaks when grilling frozen meat. This is essential because grilling steak from frozen takes longer than grilling meat at room temperature.
Ingredients For The Perfect Steak
Salt and cracked black pepper are your best bets when it comes to seasoning your steak. For beginners, getting to know what levels of these seasonings to apply will make you a wiser chef. They let the flavor of the meat really come through before you add any extra.
Always remember: the meat is your main ingredient. You should never overpower the flavor of the meat by overseasoning.
Once you’re comfortable with the basics, the world is your oyster. Marinades and dry rubs come in an endless variety. From punchy Cajun spicing to Korean flavor-bomb marinades, there’s so much to discover.
Most of all, buy a good quality steak.
Look for good marbling as this will add flavor and juiciness. It melts as you grill, keeping the meat tender and delicious.
Don’t sweat the small stuff. Many of the best steaks in the world don’t use anything more than the basics as seasoning. But if you want to get creative, there’s a whole world to choose from.
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How To Prepare Steaks For The Grill
To prepare steaks for the grill you will need to:
Prepare Your Steak For The Grill
Part of this step is the infamous allow your steak to come up to room temperature for 20 to 30 minutes. While thats great when you have the time , its not strictly necessary. For example: in most restaurants, your steak is kept under refrigeration until the moment you order it. So, while this step is helpful when grilling steak, its not required
A better way to prepare your steak for the grill is to make sure the surface is very dry. If you salted it the night before, youre set. The steak sat uncovered in the refrigerator and the surface dried out really nicely. If you didnt have time for that, pat it dry with paper towels before hitting the grill.
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Always Let The Meat Rest
Perhaps the most important step that most people don’t do is allowing the steaks to sit once they are taken off of the grill. The steaks need to rest for 5 to 10 minutes before serving or cutting them. This gives the juices a chance to redistribute throughout the steak, which both helps it finish cooking evenly and keeps the meat moister and more flavorful. Place the cooked steaks on a cutting board or platter and tent loosely with aluminum foil. Once rested, either slice or serve the steaks whole.
Setting Up The Gas Grill:
When using a gas grill it is important to make sure that you preheat it, and clean and season the grill before placing your steak on the grill to cook. Once it is hot, use a grill brush and clean the grates, then use either some beef fat, or a cloth saturated with oil and brush the grill surface before placing your steak on the grill. This helps with getting great grill marks and helps the meat release from the grill.
Ideally you want your grill near 400F when you place the steak on the grill and once you get the steak grill marked and flipped to the other side, you want to shut off the center burners and turn the outside burners to low. This will help to keep your steak moist and tender.
The thicker the steak, the longer it takes to cook. So if you are cooking a standard steak cut, which is between 1 and 1.5 inches thick, cooking time is about 20 minutes total.
While your grill is heating up, take your steak which should be at room temperature, season it on both sides, and take it to the grill. Once the grill is ready, time to start grilling your steak.
Season your steak on both sides, then take to the grill, I use my own seasoning, but you can use any one you choose.
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A Cold Steak Is A Tough Steak
The reason we dont want to cook chilled steaks is simple. A cold steak takes longer to cook, whether you use a pan, a grill or the broiler. The key to a perfect steak is cooking it at a high temperature for a short amount of time. The colder the steak is when it hits the grill, the longer it will take to cook it. And the more time it spends over the heat, the tougher it gets.
So just remember that a cold steak equals a tough steak. Taking the meat out of the fridge for a few minutes beforehand helps your steak stay tender and juicy.
Some people recommend leaving the meat out at room temperature for as long as an hour. The problem here is that you start to approach the territory of food safety hazard. Also, you would ideally like the interior of the meat to be a bit cool when it hits the grill. This helps you to achieve that perfect medium rare steak. If you leave the steak out for too long, the whole steak gets warm and you give yourself less margin for error. Its better to undercook a steak than to overcook one.
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How To Grill Steak Under The Broiler
Broiling is an easy, fast way to achieve steak that tastes like it was made on a grill. And this totally makes sense because a broiler is essentially like a mini grill built into your oven. Its a hot direct heat source often an open flame that shoots out to cook the meat quickly. Heres what to do.
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Whats The Best Steak For Grilling
Honestly, when it comes to cooking a steak on the grill, you cant really go wrong with any cut you choose. However, getting a perfectly cooked steak from a grill can be tricky if youre new to steak cooking or using a grill. Each cut of steak is a different size, thickness, and texture, so itll be a different process to grill ribeye steak than it would be to grill a much thicker steak, like a filet mignon.
Another issue you might have with the grill lies in the fat content of steak. Although steaks with more fat tend to be more flavorful and tender , they also can be more dangerous to cook on the grill. As fat drips off cut steaks, grill flare-ups can happen. This is especially common with cuts like the rib eye, which are known for their marbling.
That doesnt mean you cant grill them, but youll definitely need to take extra precautions when doing so. Whether you want to cook a rib steak, a T-bone, or flat iron on the grill, you can learn to do it by following our helpful grilling tips for steak.
Let The Steak Come To Room Temperature
Next, let the steak come to room temperature for about 30 minutes or so. While this step might seem unnecessary, it can mean the difference between a good steak and a great steak. Thats because if the steak comes straight from the fridge, it wont cook evenly the inside will stay raw even after the outside sears.
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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!
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How To Cook Steak On Pellet Grill: Tips And Tricks
You probably just purchased your first pellet grill, and youre wondering how you can use it to satisfy your hunger for a lip-smacking steak. No matter what cut of beef you like, learning how to cook steak on pellet grills can yield you a delectable meal.
While were here to give you a rundown of the most basic procedures, well also throw in some tips and tricks to help you cook the steak you so desire.
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How To Grill Tri
Tri-tip steak is a triangular cut that’s on the leaner side, which means it’s 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.
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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Always Pat Your Steak Dry
The golden rule to achieving steak with a deep-brown, flavorful crust? Eliminating as much moisture as possible from its surface. Moisture is the enemy of crispiness. Thats because moisture slows down Maillard reactions, the process responsible for turning steak brown and crispy. Whether youve marinated your steak or not, youll want to blot it all over with paper towels before you season it. Doing so prevents seasoning from melting and inhibits steam from forming when you cook the steak.
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.
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