What Is The Difference Between A Ribeye And A New York Strip
Ribeye and New York strip are both cuts of beef that come from the beef loin. The main difference between these two cuts of meat is the amount of fat they contain.
Ribeye steaks are well-marbled with fat, which gives them their signature flavor. New York strip steaks are leaner than ribeye steaks and have less fat marbling throughout.
Both ribeye and New York strip steaks are tender and juicy when cooked correctly. When choosing between these two types of steak, it really comes down to personal preference.
If youre looking for a flavorful steak with plenty of fat, go for the ribeye. If youre looking for a leaner steak, go for the New York strip.
Dont Start Without A Super Hot Grill
“Be sure to let your charcoal fully catch and heat up before attempting to grill on it, about 20-30 minutes,” says Prentiss. “Your fire should have a bed of red hot coals, high, even heat across the grill, and minimal flames and smoke.”
“A hot cooking surface is extremely important to caramelize the outside of the steak and secure in the flavor,” says Jayawardena. “This method will give you a crispy-on-the-outside, yet moist-and-tender-on-the inside steak.”
Best Steaks For Grilling
I recommend ribeye steak, NY strip steak, top sirloin, or filet mignon for grilling. These cuts are tender and flavorful as is, so all you have to do is season with salt and pepper and grill. Flank steak and tri-tip are also ideal for cooking on the grill, but youll want to tenderize them with a Steak Marinade before cooking.
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Degree Of Steak Doneness
Degree of doneness for meat is a gauge of how thoroughly cooked the meat is based on the color and internal temperature. Please use a meat thermometer to check the temperature. Common gradations include: rare, medium rare, medium, medium well and well done.
- Rare: 120-130 degrees F / 49-54 degrees C
- Medium rare: 130-135 degrees F / 54-57 degrees C
- Medium: 140-145 degrees F / 60-63 degrees C
- Medium well: 150-155 degrees F / 65-68 degrees C
- Well done: 160-165 degrees F / 71-74 degrees C
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.
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How To Test Your Steak For Doneness
For the most accurate results, use a meat thermometer to test for doneness:
- Rare — 125 degrees F
- Medium Rare — 130 degrees F
- Medium — 140 degrees F
- Medium Well — 150 degrees F
- Well done — 160 degrees F
You can also use your fist. Admittedly, this method is more art than science, but it will give you a general idea of doneness. First, make your hand into a fist. You’ll notice there’s a fleshy, roughly triangular patch of skin between your folded-up thumb and pointer finger. Touch that flap of skin and compare it to the steak. Here’s the deal:
- Very loose non-fist — Rare
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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Choosing The Right Steak
The first step is to choose the right steak. Youll want to select a steak that is at least 1-inch thick. Thicker steaks will take longer to cook, but they will also be more tender and juicy. Select a steak that is well-marbled with fat for the best flavor.
When it comes to steak, youll want to choose either a ribeye or a New York strip. These cuts of meat are well-marbled and will be tender and juicy when cooked correctly.
Internal Temp Of Steak
To check the internal temp of steak use an instant-read thermometer. Insert it into the thickest part of the steak. Here are the temperature ranges to look for :
- Rare : 120 130 degrees
- Medium-Rare : 130 140 degrees
- Medium : 140 145 degrees
- Medium-Well : 145 155 degrees
- Well-Done : 160 degrees
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How To Add Flavor To Your Steak: Dry Rub Marinades Herbs And Seasonings
Before we delve right into the actual processes on how to BBQ steak, lets talk about the many ways you can introduce spices and flavors to complement your meats.
A lot of self-confessed steak lovers would tell you that steak is delicious completely on its own with just a pinch of salt and pepper, plus a good grilling on a Napoleon grill. Although we agree that this is absolutely true, we also say being creative and exploring more adventurous flavors doesnt hurt!
Choosing The Right Cut
Confused about the different types of sirloin steaks you find at the supermarket or butcher, such as USDA Choice, USDA Prime, and dry-aged? These terms dont need to be confusing.
Basically, the USDA markings are the way in which the USDA labels steaks that meet its standards. USDA Prime is the label for steaks with the best marbling and tenderness, as its usually from younger cattle.
An indication of either dry or wet aging is always good to have, as both processes give the steak time to age, or reach its optimal flavor and tenderness. Chicago Steak Company offers USDA Prime wet-aged sirloin steaks aged 4-6 weeks to give you the very best quality.
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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.
A Cold Steak Is A Tough Steak
The reason we don’t 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. It’s better to undercook a steak than to overcook one.
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Make The Steak Seasoning
Start by making the homemade steak seasoning. Trust me this homemade version is light years better than anything you have pre-mixed in your cupboard. Add rock salt, whole black peppercorns, minced dried garlic, minced dried onion, fennel seeds, and red chili pepper flakes to a mortar then grind it up with the pestle.
If you dont have a mortar and pestle, add the ingredients to a heavy duty Ziplock bag, squeeze all the air out then crush with a meat mallet, rolling pin, or heavy bottomed skillet.
How To Rest Your Steak
When it comes to steak, there are a lot of different ways to cook it. But whats the best way to rest your steak?
There are a few different schools of thought on this, but the general consensus is that you should rest your steak for about 5-10 minutes before cutting into it. This allows the juices to redistribute throughout the meat, making for a juicier, more flavorful steak.
So, next time you cook up a steak, be sure to give it a few minutes to rest before digging in! Your taste buds will thank you.
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Thicker Steaks Should Slide Over
Most steaks grill beautifully over direct high heat alone. The only time you might need to move them is if/when they cause flare-ups. However, some steaks are so thick that if you left them over direct heat alone, they would burn on the outside before they reached the internal doneness you like.
If your steaks are much thicker than an inch, consider the sear and slide approach. After you have seared both sides nicely over direct high heat, slide the steaks to a part of the grill that is not so hot, perhaps over indirect heat, and finish cooking them safely there.
How To Cook Steak In The Oven
Broiling steak in the oven gives you grill-like results in the kitchen. Broiling is like grilling turned on its head, with the high heat coming from above the meat instead of below it. Both grilling and broiling are fast and easy. Here’s how to broil in 5 easy steps.
1. Before turning on the broiler, remove thawed steaks from the refrigerator and let them rest at room temperature for about 15 minutes. Then pat the steaks dry with paper towels and season the meat as you like.
2. Trim excess fat from the meat to avoid grease flare-ups. Make a few vertical cuts along the edges of the steak to keep it from curling under the broiler.
3. Situate the top oven rack to just below the broiler coils. Turn the oven on to broil. Allow it to preheat for 5 minutes.
4. Place steaks on a broiling panor if you don’t have a broiling pan, make one: line a shallow baking sheet with foil and set a flat rack on top of it. But do not use a glass baking pan under the broiler it will break under the high heat.
5. Slide the steaks under the glowing coils. The distance between the top of the steaks and the heat source should be between 3 and 5 inches. If the top rack position is too close to the coils, lower the rack to the second position.
7. If the outside is nicely crusted but the inside is too raw for your liking, turn the oven temperature down to 350 degrees F and roast until done. Remove and let the meat rest for 5 to 10 minutes.
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What Temperature Should A Steak Be Cooked To
The internal temperature of your steak will determine how well done it is. For rare steak, the internal temperature should be 120-125 degrees Fahrenheit. Medium-rare steak should be cooked to an internal temperature of 135 degrees Fahrenheit. Medium steak should have an internal temperature of 145 degrees Fahrenheit, and well-done steak should reach an internal temperature of 150-155 degrees Fahrenheit.
Use a meat thermometer to check the internal temperature of your steak. Insert the thermometer into the side of the steak and grill until it reaches the desired level of doneness.
Best Cuts For Grilling:
Before we dive into the recipe, lets talk about choosing the right steak.
Any of the following cuts of steak is great for grilling:
- Ribeye the best cut and worth every penny!
- NY strip super popular option thanks to its beefy flavor. Since this cuts isnt the most tender cut, I highly recommend cooking it to medium rare for the maximum tenderness.
- Porterhouse/T-bone steaks meat-lovers favorite, these two cuts actually have 2 cuts in one: NY strip on one side and filet mignon on another!
- Top sirloin lean yet, tender this cut is affordable, yet flavorful!
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For A Thick Steak Use The Reverse Sear Method
For steak thats 1 1/2 inches thick or more, the best strategy to ensure meat thats perfectly charred on the outside and cooked to desired doneness in the middle is the reverse sear. Youll cook the steak until its almost at the desired doneness over indirect heat, then move it over the hotter direct-heat section of the grill for a final quick sear.
First, make sure the indirect-heat section of the grill is around 225°F , add the steak to that cooler part of the grill, and then cover the grill. When the lid is down, hot air circulates around it, and you can gently warm the meat so that from top to bottom, its the same temperature and color, Goldwyn said. Youre basically creating an oven for your meat.
Start checking the temperature of the steak after about 15 minutes , and continue checking every 5 minutes, until the internal temperature of the steak is 10-15 degrees below your target temperature . Once the food hits that temperature, its ready to move to the direct-heat side for a quick sear.
Next, you want to crank up the heat. Remove the steak to a plate and set aside. For a gas grill, close the lid and turn all the burners to high heat for a few minutes. For a charcoal grill, gather the lit coals into a pile or add half a chimneys worth of fresh lit coals to concentrate the heat.
How To Season The Steak
Put that seasoning mix down right now! The best seasoning for a good piece of steak is salt and pepper. If youre looking to enjoy a good cut of steak, the flavor will be all there in the meat, no need to add anything but salt and pepper.
If you are spending a lot of money on a good cut of beef and put a lot of effort into the preparation, you dont want to mask the natural flavor of the meat with sauces, marinades, and spice mixes. Save those for lesser cuts of meat.
Before putting it on the grill, pat the steak dry with a paper towel, rub it with some oil on all sides, and season it generously with salt and pepper on both sides. Remember, you always want to put oil on the actual meat, not on the grill.
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On Cuts And Thickness:
According to chef Dan Sharp of The Meatball Shop in New York City, certain types of steak are better suited for grilling. He recommends a skirt steak for a hot grill, whereas a New York strip or rib eye steak is best for a cast-iron pan over a burner. For pan cooking, Sharp recommends a 3/4- to 1-inch steak because “the thickness gives you time to get a nice crust on the outside without overcooking the inside,” he says.
What Should I Serve With Pellet Grill Steak
There are a few different schools of thought when it comes to what to serve with pellet grill steak. Some people like to stick with the classic steak and potatoes, while others like to get a little more adventurous with their sides.
Whichever route you choose, there are a few things to keep in mind. First, make sure that your steak is cooked to the proper temperature. Secondly, choose sides that will complement the steak, not compete with it. Here are a few ideas to get you started.
Classic steak and potatoes: This is a tried and true classic for a reason. The steak and potatoes go together like peanut butter and jelly. The steak is the star of the show, so choose a simple potato like a Yukon Gold or Russet. For the steak, we recommend either a New York strip or ribeye.
Grilled vegetables: Grilled vegetables are a great way to add some flavor and nutrition to your meal. Choose vegetables that will hold up well on the grill, such as zucchini, yellow squash, eggplant, tomatoes, peppers, and mushrooms. Marinate the vegetables in olive oil and your favorite steak seasoning before grilling.
Salad: A salad is a great way to lighten up your meal and add some freshness. Choose a mix of greens that you like and top with grilled steak strips, diced avocado, cherry tomatoes, and crumbled blue cheese. Add a simple vinaigrette made with olive oil, lemon juice, and salt and pepper.
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