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How Long To Grill Ribeye For Medium Rare And Medium Doneness

How to Grill the Perfect Steak | Weber Genesis II Gas Grill | BBQGuys Recipe

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.

A Perfect Grilled Steak

Its always important to keep an eye on the temperature of your steak while you are cooking on an electric grill. Between variations on the temperature on the heating surface and the quirks of the cut of meat you bought, you might not be able to simply trust that your steak is done at a certain time.

As a rule, a steak is done when its reached somewhere between three hundred seventy-five and four hundred degrees. Once your steak has hit that temperature, its really up to you to decide if its done. Once you pull it off the grill and let it rest, youll have the kind of meal that anyone who loves a good steak will want and you will be able to do so without having to worry about the weather. Its also important to know how to clean an electric grill after using.

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Summary: How To Grill A 2 Inch Thick Steak

How to grill a 2 inch thick steak depends on the cut you choose. A thick t-bone steak is a delicious choice thats tender and flavorful. But it grills a little different that a thick filet. The best way to cook thick cuts of steak is on the grill, pan seared using a cast iron skillet or in an oven. Pans create a wonderful crust thats hard to match using other cooking methods. And you can use butter. Broiled steaks in the oven are a great choice and its easier to control the meats temperature. But I just love a grilled steak. The taste and grill marks are hard to beat using a pan or broiler. But no matter which method you choose, a tender and juicy steak should be the goal.

Always pay attention to steak grilling times and the quality of meat. No matter the cut of 2 inch steak you choose, the meat should be good quality. The better it is, the easier it is to cook.

2-inch steaks are on the thick side, but not too thick to cook properly. The most popular way to cook a 2 thick steak is by grilling it to medium-rare. Medium rare steak ranges from 120 to 140 degrees Fahrenheit. At this temperature, the steak is cooked enough to develop a great tasting crust but isnt rare. Use a meat thermometer to be sure your thick steaks are cooked just how you like them.

Best of all, you dont have to go to a steakhouse to cook a thick steak, you can do it right at home with a grill or stove.

If you have any questions or comments about how to grill a 2 inch thick steak, email any time.

How To Buy A Good Steak

How to grill the perfect steak

Q: Prime, Choice, or Select. What do they mean?

Cattle are graded after slaughter according to the degree of marbling, as well as the cow’s age.

All beef that’s sold in the U.S. is graded by the United States Department of Agriculture on a scale according to its tenderness and degree of marbling. At the top of the heap is Prime, which denotes an abundant degree of marbling in a cow under 42 months of age. Only about 2% of the beef sold in this country is designated Prime, and most of it goes to restaurants, specialty butchers, and high end supermarkets. Below that is Choice, followed by Select, which are the two grades you’ll find in most supermarkets.

The grades continue to go down all the way to Canner, which generally comes from very old cows with little fat in their tough meat. Luckily for us, you won’t find that grade in stores .

While checking the grade is a quick and easy indicator of the quality of the meat, what you should really be checking for is the degree of marblingthat’s the interstitial fat that shows up in white spiderwebs throughout the meat.

Why, you might ask, is marbling important? Two reasons: moisture and flavor. As well-marbled meat cooks, the fat will slowly melt, adding juiciness built right into the meat. Non-marbled meat might have plenty of fat on the exterior, but it doesn’t enhance the steak in the same way. Sort of like the difference between drinking a glass of chocolate milk or drinking the milk then shooting the chocolate syrup.

Recommended Reading: Seasoning For Ribeye

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.

Important Things To Keep In Mind

An important thing to keep in mind is to cook the steak for a few minutes over direct heat before moving it to indirect heat.

Another crucial factor is to let the steak rest for a few minutes after removing it from the grill. If you slice the steak immediately after removing it from the grill, it will not be as juicy.

To ensure that your steak is perfectly cooked, juicy, and not dry, make sure to only use tongs and not poke any knife into the meat fillet while it is cooking.

Adding the marinade to the meat fillet with a brush while it is on the grill ensures that your steak is juicy and full of flavors.

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Should You Close The Grill When Cooking Steak

When you cook with the grill open, you ll more effectively get a crispy, perfect-Maillard-reaction caramelization on the outside of the meat without overcooking the center. So, they can hold up to the heat chamber the lid creates, and in fact, the lid will help thicker cuts of meat or vegetables cook more evenly.

Is It Necessary To Cook The Steaks More After Searing Them

How to Grill a Perfect Steak on a Charcoal Grill | Weber Grills

The most important part of reaching the level of doneness you like is the internal temperature. Searing is largely for flavor. If your steak is thicker, it probably wont reach the desired doneness as fast as a thinner one. One thing that helps ensure you dont overcook your steak, is to leave it out at room temperature for 30 minutes before cooking. If raising the internal temperature needs to take longer because the steak was too cold, it will cause the steak to get overcooked.

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Stove Top Skillet Cowboy Steak With Oven Finish

If you’ve ever wondered how to cook bone-in ribeye steak in a pan on your stovetop, this method will give you excellent results, with a sear that will give your steaks a rich golden-brown color and enhanced flavor.

  • Be sure your steak is completely thawed.
  • Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking.
  • Heat a heavy nonstick skillet or cast-iron skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best sear.
  • Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.
  • Place steaks in the hot skillet . Do not add oil or water. Do not cover. Sear for 3 minutes on each side.
  • Place on rack in 425°F oven and bake to desired doneness, according to the times listed below.
  • For the perfect medium-rare steak, bake for 12-14 minutes. 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.

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.

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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.

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Gas Vs Charcoal Grills

Most people will tell you that charcoal or wood-fire grills are preferable for grilling steaks because they bring that smokey, charred flavor. If you are using a charcoal grill, skip the charcoal briquettes and lighter fluid, as these can add a kerosene flavor to your steak. Instead, opt for wood or natural, hardwood lump charcoal .

But don’t fret if you have a gas grill. The heat is ultimately more important than how you get it. You can still achieve great results with a gas grill. And gas grills allow for greater precision and control over the heat, which is definitely a plus for the amateur and the grill-master alike.

How Long To Grill Steak

Steak House Steaks

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 To Grill Thick Steak

This article was co-authored by wikiHow staff writer, Jessica Gibson. Jessica Gibson is a Writer and Editor who’s been with wikiHow since 2014. After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History. Jessica also completed an MA in History from The University of Oregon in 2013.The wikiHow Video Team also followed the article’s instructions and verified that they work. This article has been viewed 14,749 times.Learn more…

Thick steaks are great for serving a small crowd, but they can be a challenge to cook. Set your thick steaks out at room temperature and salt them generously while your grill heats up. Grill the steaks over indirect heat so they cook evenly in the center. Flip the steaks frequently as they cook and then put them directly over the heat to finish charring. Remove and rest your juicy steaks before serving them with your favorite sides.

Is Medium Rare Steak Safe To Eat

When you see the pink part in the steak you get concerned about your health. You take it as if it is not properly cooked. The next thing you think after seeing pink meat in steak is that if it is still having bacteria. Medium rare steak is sometimes mistaken with rare steak. It is having an easily identifiable red color. You should know that medium-rare steak is not the same as rare steak or raw meat.

A medium-rare rib rack wont hurt you if it is stored safely before cooking and well cooked. The average medium rare steak is cooked at a safe temperature. It is not further cooked when the temperature reaches 135- and 140-degrees Fahrenheit. Then it is let to sit for few minutes so that juiciness and flavor are distributed properly.

During this time, the temperature of the steak rises slightly because the heat continues to cook the steak. Hence, the average medium-rare steak should be at 145 degrees Fahrenheit. It is then safe to eat.

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How Do You Grill A 2 Inch Thick Ribeye Steak

Turn about 1 minute prior to the halfway point. For the perfect medium-rare thick -cut bone-in ribeye steak, grill for 18-20 minutes for a 2 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.

Amp Up The Flavor With Butter Sauce

Grilling the Perfect Steak with Chef Gavin from The Certified Angus Beef Brand

When I first began work on this recipe, I tried dry rubs, oil, and simple salt and pepper. All of these are wonderful things to put on steaks, but I felt like it needed more.

I settled on basting the steak with an herbed butter sauce. First, because butter. Second, because I have an extensive herb garden and it didnt require a trip to the store. I was worried that the butter might burn on the grill, and leave an acrid flavor, but it didnt.

It was pure deliciousness. The herbs added complexity without masking the meatiness of the steak.

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How To Cook Thick Cut Bone

How to cook steak depends very much upon the cut you choose. Extra thick cut bone-in ribeye cowboy steak is always a delicious steak choice, prized for its tenderness and flavor. The best way to cook thicker bone-in ribeye steak is on the grill. But pan-seared bone-in ribeye steak is also great, and you can broil bone-in ribeye steak in the oven as well. No matter which method you choose, our cooking instructions and video will deliver the tender and juicy cowboy steak you crave. Use a meat thermometer and you can be sure your steaks are cooked to perfection!

How Do You Grill The Perfect Steak

The trick for perfect grilled steak is to create two heat zones on your grill one side will be screaming hot with a high flame, while the second side will be unlit and cooler. Sear the steaks on the hot side to get a flavorful, golden brown crust and those coveted grill lines, then move them over to the cooler side to finish cooking all the way through. This creates a sizzling steak on the outside, and tender, buttery steak on the inside.

YUM.

Hey you know what? Steaks on the grill with sweet corn on the side? THIS is the kickoff to summer Ive been waiting for!

Grilled steak with herb butter melted on top

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Do You Close The Grill When Cooking Steak

When you cook with the grill open, you ll more effectively get a crispy, perfect-Maillard-reaction caramelization on the outside of the meat without overcooking the center. So, they can hold up to the heat chamber the lid creates, and in fact, the lid will help thicker cuts of meat or vegetables cook more evenly.

Whats The Best Cut For Grilling

5 Pro Tips

While personal preference is certainly a big factor when choosing the right cut, steaks with significant fat marbling are always going to be preferable for grilling because when it comes to steak, fat equals flavor.

Youll also want to pay attention to the thickness of the steak. Thicker steaks about 1 ½ to 2 inches are the best choice for beginners because theyre harder to overcook. Thick, well-marbled cuts recommended for grilling include ribeye, strip , and filet mignon .

Cheaper cuts like skirt and hanger steaks are also good for grilling, but theres more room for error with these, as they are thinner cuts. For best results, marinate overnight and use a meat tenderizer to break down the muscle fibers.

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