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.
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.
How To Cook A Perfect Medium Rare Steak
First of all, you have to collect all the needed and required ingredients. You need to have one behemoth thick steak.
Most importantly, it has to be at least 1″ thick. The golden rule of preparing and cooking a steak, it is that the thicker, the better.
Furthermore, you need Salt and pepper to taste.
Regarding the general instructions of opting a reverse sear method, keep in mind that you have to preheat your oven to 135c/275f.
Your steaks have to be well-seasoned. You can place them on a baking tray, it will be then great.
They take about 45-60 minutes to reach to a medium-rare zone. After removing them, give them some rest for about a time frame of 10-15 minutes.
Lastly, sear steaks for exactly one minute on each of the sides.
Step 1: Seasoning The Pieces of Steak
Seasoning the steak is the very first step and process of preparing a steak.
To have a medium-rare steak, do keep in mind to season it perfectly and professionally.
Go for thick-cut steaks and season them well. You can go and opt for ribeyes if you want to.
Otherwise, you can start to cook and prepare any kind of thick steak. You can season them generously and fully with salt and pepper.
Season these cuts on all of the sides. After that, you can place and keep those steak pieces right on a wire rack set.
Place rimmed baking sheet on that rack set. However, if any of you is planning to cook and prepare steaks on a grill, then what he or she can do is to skip the rack and also pan.
Step 2: Preheating Your Oven
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Which Cut Of Steak Is Best For Grilling
When I first started working on this recipe, my top contenders for the steak were the ribeye , the rib steak , the porterhouse, and the T-bone.
Any of those cuts will taste great grilled due to the significant marbling of fat, which leaves the meat tender, and flavorful. Let’s take a closer look at each:
- Ribeyes vs. Rib steaks: A ribeye has the bone taken out a rib steak, also known as a bone-in ribeye, is a ribeye with the bone in. Due to its extensive marbling, this cut cooks beautifully on the grill, bone in or out. Trim the thick fat from the outside edgeleaving it on will cause flame flare-ups that can give your steak an unpleasant burnt flavor. Don’t worry, trimming it off won’t result in lost flavor!
- T-Bones vs. Porterhouses: People often confuse these two cuts, which is understandable because both cuts come from the loin and both have a T-shaped bone with meat on both sides. But porterhouses are larger and actually have more of the tenderloin than the T-bone. The U.S. Department of Agriculture’s Institutional Meat Purchase Specifications say the tenderloin of a porterhouse must be at least 1 1/4 inches thick at its widest, while that of a T-bone must be at least 1/2-inch.
Ultimately, I chose to use ribeye steak for its flavor, size, and the lack of bone — I wanted to slice and serve this steak family-style, and the fact that it doesn’t have a bone makes that easier.
How To Make My Steak Juicy And Tender
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How To Grill A Perfect Ribeye Steak On A Gas Grill
You cant beat the flavor of a ribeye. If youre not familiar with how to cook this cut of beef, its simple on a gas grill. Follow the steps below to cook the perfect ribeye at your next backyard barbecue.
Ribeye steaks are one of the most flavorful cuts of meat because of their marbling, or fat content. The more marbling, the higher the USDA grades the steak. Prime is the highest rating, followed by Choice and then Select. Our experts recommend buying ribeyes that 1.25 inches thick with marbling throughout. Anything much thicker or thinner could make cooking more difficult, and the fat enhances the flavor.
Reverse Sear Ribeye Steak The Professional Way
- Preheat oven to 275°F. Place steaks on a wire rack over a baking sheet.
- Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature.
- Remove and let steaks rest for 5 minutes, covering lightly with foil.
- Preheat a heavy skillet or cast-iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
- Add some butter or oil and sear steaks for one minute each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
- The sear will give your steaks the rich golden brown color and enhanced flavor that is typically associated with grilled steaks.
- Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.
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How Long To Grill A Steak On A Charcoal Grill
For a long time I’ve preached the “Rule of Threes” for explaining how long to grill a steak on a charcoal grill. The method is basically “3-3-3-3.” That means:
I’ve gotten a lot of positive comments about the method but I’ve also caused a bit of confusion. Let’s re-examine the method.
What Temperature To Cook Steak On A Grill
You should aim to reach a temperature of 450 degrees Fahrenheit. When it comes to this kind of meat, high heat is essential.
Fire up your charcoal grill at least half an hour before you plan to put any meat on it. You don’t want the steak to be touching a flame, as this will add an unpleasant burning taste.
If possible, create different sections of heat on your grill – if you’re using charcoal, this means moving the coals around a bit to utilize some indirect heat. The meat needs to cook on high heat to get a good sear. Also, create a low-heat area to let the steak rest once it’s cooked .
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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.
How To Cook The Perfect Steak
Preparation
Season the steak one hour before cooking, using extra virginolive oil, fresh ground black pepper, and kosher or sea salt. Leave it at room temperature until cooking.
Open a window or start a ventilation fan, cooking in this method can produce a fair amount of smoke.
Put the pan over high heat, and leave it until it is extremely hot. Add 1T butter and 2T olive or canola oil to the pan and watch for the butter starting to brown.
Place the steak into the pan and reduce the heat to medium, cooking the first side for 4-6 minutes. Turn the steak gently with tongs, then tilt the pan and baste the cooked side with pan juices.
Cook the second side until it develops an even crust on both sides. Picking the steak up with tongs, quickly sear the edges.
Very Rare: 115-120 °F Medium: 138-145 °F
Rare: 125 °F Medium Well: 150 °F
Medium Rare: 128-135 °F Well Done: 160+ °F
Remove to a cutting board, and allow the steak to rest for 5-10 minutes, underneath an aluminum foil tent to retain heat. Serve on a warm plate
To make Au Jus, while steak is resting skim the fat off the pan drippings, then boil to reduce to ½ of the original. Pour over cooked steak before serving.
On The Grill
Season the steak one hour before cooking, using extra virgin olive oil, fresh ground black pepper, and kosher or sea salt. Leave it at room temperature until cooking.
Brush each side with 1 teaspoon extra virgin olive oil.
Very Rare: 115-120 °F Medium: 138-145 °F
Rare: 125 °F Medium Well: 150 °F
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Thicker Steaks Should Slide Over
Using only high heat can grill most steaks perfectly. If you see flare ups is the only time you would really need to move them around on the grill. Some cuts of steak are so thick that they would burn on the outside if grilled over direct heat alone and wouldn’t reach the desired internal doneness. This is why you should consider the sear and slide approach for steaks thicker than an inch. After you’ve seared both sides nicely over direct high heat, slide the steaks to a part of the grill that is not so hot, ideally over indirect heat, and complete the grilling process there.
Grilling Problems To Look Out For
Let’s go through one more hypothetical grilling problem. Let’s say Mrs. Grilling 24×7 finds a fantastic sale on porterhouses at the local grocery store but they are ½ inch thick steaks.
She means well and by no means will I force her to return the steaks. Leave the steaks in the fridge right up until they are ready to be grilled.
I would have a high heat and I would grill the steaks for 3-3-0-0. Yup, I would toss out the indirect cooking times.
I most certainly would keep the 3 minutes of direct heat for each side because the nice char would still be necessary.
However, the steak is much thinner so the cooking time will be reduced dramatically.
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Do George Foreman Grills Cook Eggs
Cooking eggs on a George Foreman grill is a quick, easy procedure. It is important to heat up the plates before cooking the eggs and spray with nonstick cooking spray.
Put the drip tray under the grills front end to prevent the plates from being Skewed. and with this tip you can cook the eggs on George Foreman Grill.
How To Cook Medium Well Steak
This level of doneness is for those who don’t want a lot of pink in their meat. A medium well steak should have just a hint of pink in the very middle of the steak with a dark brown surface and good charring on the top and bottom. The steak will be very stiff but still have a little squish in the center.
For a 1-inch steak, place steak on a hot grill for 7 minutes. Turn and continue grilling for another 5 minutes. Cook to an internal temperature of 155 to 165 F .
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Use A Thermometer And/or A Timer
Whether you are cooking a thick steak or a flat, thin cut of meat will determine whether you need a meat thermometer or not. For steaks that are at least 1 1/2 inches thick, you will want to use a meat thermometer to get an accurate reading. For rare, remove steaks at 120 F to 125 F, medium rare 125 F to 130 F, and medium 130 F to 135 F.
It’s nearly impossible to get an accurate temperature read on steaks thinner than 1 1/2 inches so it is best to use a timer instead. For 1-inch thick steaks cook them 3 minutes each side over high heat for quite rare, 4 minutes each side for medium rare, and 5 minutes for medium.
Try to avoid this if you can, but if you just have to take a peek, remove the steak from the grill and use the tip of a paring knife to make a cut into the center of the steak to see how things are going. Keep in mind that the steak will continue to cook as it rests after being removed from the grill. Cutting into the steak is discouraged because it will release the precious juices that help flavor and tenderize the meat.
There Are A Few Variables That Need To Be Considered When Using The Rule Of Threes For Cooking Your Steak The Variables Are:
1. Thickness of steak3. Temperature of steak before grilling4. Time5. How done you like your steak
These variables are dependent on one another. For example, if the grill temperature is not hot enough, then the time needs to be increased.
If the steaks are really thick then the grilling time needs to be increased. If you want a steak rare you need to decrease the grilling time and perhaps reduce the temperature of the steak before grilling.
The steaks above are about 1 inch thick. This is perfect for the rule of threes. Beware: Most grocery stores sell steaks that are a bit smaller than 1 inch.
These came from Costco and are routinely 1 inch thick. The rule of threes is meant for 1 inch thick steaks.
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Grill Times For Steak Rare Medium And Well Done Steaks
Home » Food » Topics » Meat » Grill Times for Steak Rare, Medium and Well Done Steaks
A favorite meal for many people for holidays and special occasions is steak. They seem to feel that theres nothing better than a juicy t-bone or an elegant filet mignon to make a guest feel special.
Steak Must be Cooked Exactly Right
The one thing that can ruin your steak meal is a lack of knowledge about the grill times for steak. A steak overcooked is about as tasty as a piece of rubber. A steak thats undercooked creates panic and fear in guests for their health! You need to get the grill times for steak exactly right so the guests can stay in that holiday or special occasion mood. And once you do that, you can expect them to rave about the meal every holiday thereafter. Youll rise to the status of an executive or even celebrity chef.
Safety is Your First Concern
Grill times for steak depend on the type of meat and the internal temperature the meat reaches to keep it safe. All types of protein foods can carry food-borne illnesses such as tapeworms. Yes, there are beef tapeworms, fish tapeworms and pork tapeworms and none of them are pleasant! For this reason, unless youre a skilled chef whos been specializing in grilling steaks for a minimum of daily grilling for several weeks, rely on a meat thermometer for your guests safety.
Fish steaks are the easiest to determine doneness the flesh turns opaque and becomes flaky.
