Here Is A Great Fan Favorite Recipe For You To Try Out
New York Strip Steaks with Red-Eye Barbecue Sauce
3/4 teaspoon freshly ground black pepper
Instructions:
1. In a saucepan over medium heat, melt the butter. Add the shallot and cook until it begins to brown, about 3 minutes, stirring often. Add the garlic and cook until fragrant, about 1 minute. Stir in the remaining sauce ingredients, bring to a simmer, and reduce the heat to low. Simmer until slightly reduced, about 10 minutes, stirring often. Transfer to a bowl to cool.
2. Brush the steaks on both sides with the oil and then season on both sides with the salt and pepper. Let the steaks stand at room temperature for 15 to 30 minutes before grilling.
3. Prepare the grill for direct cooking over high heat .
4. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once. Remove the steaks from the grill and let rest for 3 to 5 minutes.
5. Serve the steaks warm with the sauce on the side
Check out this article for more tips of grilling the perfect steak on your charcoal grill.
©2018 Weber-Stephen Products LLC. Tips from Way to Grill by by Jamie Purviance. Recipe from Webers Greatest Hits by Jamie Purviance. Used with permission
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 .
Ideal Thickness For Sous Vide Steak
The thickness of a steak is not just about portion control. Without an adequately thick steak, it’s very difficult to get that perfect contrast between exterior and interior. Very thin steaks will tend to overcook before they can finish developing a nice crust, even over the hottest fire you can build. With sous vide in particular, using a thicker steak will help you maintain more of that perfectly cooked interior during the searing process.
I try to get steaks that are at least an inch and a half thick, if not a full two inches. This does mean that each steak ends up weighing between 12 ounces and a poundâthat’s big, even for someone with a healthy appetite for red meat. But remember this: It’s better to cook one large steak for every two people than to cook two smaller steaks. Learn how to share.
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How To Grill A 2 Thick Steak Medium Rare On A Gas Grill
- Gather the Ingredients
You should take cooking just like a project where adequate and effective preparedness is the key to its success. When it comes to cooking, planning involves preparing with all the ingredients you need for the recipe.
Grilling a 2 thick steak to medium rare needs the following ingredients black pepper, a 2 thick steak strip, kosher salt, 8 tablespoons of unsalted butter, olive or canola oil, chopped fresh rosemary leaves, fork, tongs, small bowl, and dinner plate or small sheet pan. With everything right there, you will save yourself a lot of time because you will not have to go up and down to look for every item. It will also give you great results because your steak may burn when you go to pick something you forgot when preparing.
- Remove the Steak from the Fridge
Steak direct from the fridge is usually frozen and cannot be cooked in that state. This is because doing so would produce a steak with a raw center since the heat would not reach there. Removing your steak some time, say 1 hour before the cooking works by bringing it to room temperature so that heat can penetrate all sides for even doneness. Ensure to wrap the steak in a piece of paper towel it works by absorbing the excess water from the ice. After this waiting period, wipe the steak with another dry paper towel to get rid of the excess water from the ice.
- Season the Steak
- Preheat the Oven Grills
- Grill the Steak
How To Grill Steak Perfectly Every Time
Learn how to grill steak perfectly every single time with this easy to follow recipe where steak is seared on a hot grill and cooked to perfection. Grilling steak doesn’t have to be complicated! Grades of Steak There are three…
Learn how to grill steak perfectly every single time with this easy to follow recipe where steak is seared on a hot grill and cooked to perfection. Grilling steak doesnt have to be complicated!
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You Cant Put Moisture Back Inside A Steak
Steaks grilled over high heat will lose moisture. This means that the fat and juices are literally pushed out of the meat. Over time, as we’ve made steaks easier to digest, this is an unfortunate reality. Perhaps the most important part of maintaining this moisture when grilling a steak is to take it off the heat before it becomes too dry.
You usually only have a minute or two to execute this. When steaks go from medium rare to medium, or from medium to medium well can happen quickly. You must be vigilant to catch that window. Never walk away from a steak on the grill. Be cautious as its always better to take a steak off when its underdone than to let it over cook, because you can always return it to the grill.
Remove From Fridge Let Steak Get To Room Temperature
So you normally dont want to cook a steak straight out of the fridge you want to get it up to room temperature so that it doesnt take as long to actually start cooking.
Its just a little bit harder to get a crust on the outside and the proper cook on the inside if you starting at a lower temperature stop.
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The Expert Level Touch Technique
The final technique when it comes to grilling the perfect steak to medium-rare perfection can require a bit of trial and error. In the long run, however, mastering the touch technique to steak doneness can not only create a perfect medium-rare cut every time, but it also looks pretty darn impressive to friends and family.
When it comes to execution, a medium-rare steak will have some squish or give when lightly pressed on with your finger. If a steak is rare, it will be all squish and will hold an indent from where its been pressed. A medium steak, or one cooked even longer, wont give at all, or only minimally. It may take some time, trial and error to perfect the touch method, but weve found this is undoubtedly the best for ensuring the perfect level of medium rare doneness time in and out.
You can use this method as you cook steak to gauge doneness. First, hold your hand up and touch the tip of your middle finger to your thumb. With your other hand, poke the fleshy part of your palm underneath the thumb. What you feel is how your steak should feel for medium-rare.
After youre done searing steak, hold the steak with a pair of tongs. Then, poke the thickest part of the meat with one finger. Does it feel like the fleshy part of your palm did in your test? If so, your steak should be medium rare!
The Wrap Up
Temps And Times For Sous Vide Strip Ribeye Porterhouse/t
Highly marbled cuts, like a grain-finished, prime-grade ribeye or strip, should be cooked a few degrees Fahrenheit higher than leaner steaks like tenderloin, since their copious intramuscular fat helps keep them moist while delivering plenty of flavor. I prefer ribeyes and strip steaks cooked medium-rare to medium, around 129°F to 135°F . Fattier steaks also have natural insulation, which means they’ll take slightly longer to reach the correct internal temperature.
Porterhouse and T-bone steaks contain a large section of strip and a smaller section of tenderloin. Since both sides must be cooked together, it’s better to select a temperature and time based on the side you like to eat better. Personally, I like to optimize cooking time and temperature for the strip. It means my tenderloin comes out slightly more cooked than I generally prefer, but the insulating bone helps it stay plenty moist and juicy.
Timings are all given for steaks one and a half to two inches thick. For steaks one inch thick or less, initial cooking time can be shortened to 40 minutes. Steaks cooked under 130°F should not be cooked longer than two and a half hours at a time, for food-safety reasons.
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But How Long Do You Cook The Steak
Grill times for steak also depend on the type of heat youre using. If you fired up the charcoal grill or the electric or gas grill, theres an easy way to tell if the fire is ready enough to throw the steak onto the grill. Grill times for steak depend on a hot fire that sears in the flavor of the steak. To tell if your grill is ready, simply hold your hand about five inches from the heat source. Count the number of seconds you can hold your hand there comfortably without it getting too hot.
If the number of seconds is only two to three seconds, the fire is perfect for grilling the temperature equates to 400 to 500 degrees Fahrenheit. Four seconds is a medium fire, about 350 degrees, fine for higher heat indirect cooking, especially if you add wood chips to the fire to give it a smoky taste. If you can hold your hand five inches above the heat source for 5 to 6 seconds, the fire is about 250 degrees, perfect for slow cooking or barbecues. Temperatures lower than 400 degrees Fahrenheit will require longer grill times.
As you can see, knowledge is power when it comes to cooking steaks of any kind for your important meals. But what is the total steak cooking time? This is often a question asked by beginning cooks.
Steak Temperature and Thickness Affect Cooking Times
The thickness of the steak also affects grilling times. This fact is also a no-brainer: the thicker the steak, the longer the time needed to bring it to the same amount of doneness as a thinner steak.
How To Grill The Perfect Steak
Grilling the perfect steak sounds rather ambitious, doesnt it? Almost like finding an ancient spell buried in a dusty book. Or discovering a piece of divine knowledge obtainable only through a spiritual journey through time to commune with early man cooking over fire. Or a Wait, no its actually not like that at all! Anybody can grill the perfect steak, and all they need is some salt, pepper, butter, and a grill. Dont take our word for it just follow Grill Master Randys step-by-step tutorial for grilling the perfect steak. No sacred rite of passage required!
| SERVES1-2 people |
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How To Cook Medium Rare Steak
This is the recommended level of doneness for a good steak ask any chef how they like their steak prepared and they will almost all say medium rare. A medium rare steak should be warm through the middle with most of the center pink in color with a hint of red. The sides should be well browned, the top and bottom caramelized to a dark brown color with good grill marks. This steak’s firm surface should give a bit toward the middle .
For a 1-inch steak, place steak on a hot grill for 5 minutes. Turn and continue grilling for another 4 minutes to an internal temperature of 130 to 135 F .
How To Grill Steak
Grilling steak can be intimidatingespecially when everyone has a different opinion about how cooked it should be . But I promise you that, in reality, it’s easier and faster than grilling chicken. Below is our basic guide for grilling steak. Follow our rules and cooking times, and you’ll be a grill boss in no time.
Remove the chill.
Steak right out of the fridge will cook unevenly. Set yours out at room temperature for 30 minutes before grilling
Be direct.
Direct heat means you’re cooking something directly over the flame . It’s what gives grilled meat that beautiful dark char. Indirect heat means you’re cooking the food to the side of the heat source. For steak, you’re mainly dealing with direct heat.
Temperature matters.
The next thing to consider is temperature. If you’re not super comfortable in the kitchen, yes, you should go buy a meat thermometer if you don’t have one already. If you like your steak medium rare, 130-135° is your range. For medium, it’s 135-145° and for medium well, 145-155°. Please don’t go any higher than that! For all you grill bosses out there, a good way to check if the meat is done is by touch. It should give in a little bit in the middle but bounce back quickly after you press it.
If you’re working with a leaner cut, marinate it!
Let it rest.
Dont even think about slicing into your steak until its had a minimum of10 minutes to seal in all its glorious juices.
Slice against the grain.
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Grilling The Best Steak
I wanted a juicy steak with a nice crust that was big enough to slice and serve family style, and that had a little finesse.
While cooking, I basted the steak in an herbed butter sauce. The sauce added a fresh, light flavor that balanced the richness of the meat. In the end, I had a steak everyone raved about, and that felt special but not overly fussy. It was the perfect main course for my Fourth of July party plans.
Frequently Asked Sous Vide Questions
Q: What are the downsides to cooking steak sous vide versus using a more traditional method?
None! Just kidding. Sous videâstyle precision cooking is a technique, another tool in your arsenal, and, as with all techniques, there’s a trade-off. Here are a few of the most immediate:
- It takes longer. A traditionally cooked steak goes from fridge to plate in 15 to 20 minutes . A sous vide steak will take an hour or more, though, with sous vide cooking, this time is almost 100% hands-off.
- You will not achieve the exact same sear. Flag-waving sous vide zealots may claim otherwise, but the rapid sear you achieve after cooking sous vide will not be as thick or crusty as the sear you get from a traditional cooking method. Some folks prefer a thicker sear others prefer the thin sear achieved after sous vide cooking.
- It requires more equipment. Cooking a steak sous vide requires a precision cooker and a plastic bag or vacuum sealer, in addition to all the tools required for more traditional methods. Chances are, if you’re reading this article, you already have those extra tools.
Remember this: Sous vide is not a silver bullet, or a panacea meant to solve all of your cooking problems or to replace more traditional methods. It’s a tool meant to expand your options.
Q: Can a sous vide steak get a good crust?
Sure can! I mean, just look at this baby here:
Q: When should I season my steak?
Q: Should I put olive oil or butter in the bag?
Q: Can I add a spice rub to my steak?
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What Is Medium Rare Steak
Medium rare is an abbreviated term that is used to describe the degree of cooking of a beef cut. On the other hand, the definition of medium rare is nice and elegant. Without a few key cues, you cannot convent the meaning of medium-rare steak. Talking about the heat or temperature for medium-rare steak ranges from 130 to 140 degrees Fahrenheit.
Visually, a medium-rare steak is having a medium pink to red center and warm to the touch. Contrary to popular belief the beef cut is not raw meat, undercooked meat, or red meat but it will be having a light pink center that is safe to eat. There are numerous benefits of cooking a medium-rare steak.
The temperature to cook a medium-rare steak is high enough to melt the fat or mottling into the meat. Also, it helps to distribute the juiciness and flavor to the steak. If you are cooking steak to medium or well done, then you are giving your jaw muscles a workout for chewing and swallowing it.
If you are cooking a steak less than medium-rare, then you will not be having a well-distributed fat and flavor. Hence, you will end up eating soft and cold meat.
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.
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