How To Cook Steak In The Oven
Grilling isn’t the only way.
You don’t need a grill to cook a delicious cut of steak. In the realm of skirt, flank, rib-eye, and even filet mignon, your oven is just as valuable. Here’s how to do it perfectly every time.
Grilling Steak Step By Step
October 7, 2020·
Last week we talked about how to grill a perfect hamburger by focusing on technique. This week well keep focusing on grilling technique and walk step by step through grilling steaks like an expert. You see, a lot of people really over-think grilling steaks. I have had some really elaborately prepared beef jerky grilled by some great people with the best of intentions. Its often hard to sit back and watch the host destroy a perfectly good steak. But hey, its not my party. Ill do the next best thing and break down the simple steps to grilling the perfect steak. In this case, Im grilling sirloins . But this technique is the same for all cuts of beef up to an inch thick. Steaks over an inch thick will require a little more time to cook through, so adjust your times accordingly. And remember to err on the side of rare . Enough intro, lets get down to it
- fresh ground black pepper
Top Sirloin Cap Off Grilling Steak
This steak is the standard grilling steak that most people reference Cap Off means that the top Cap portion has been separated off, so this steak will be more consistent than a whole To Sirloin Steak. Sirloin delivers great beef flavour and terrific tenderness at an intermediate price. This lean steak is good for pan-searing, broiling or grilling.
Don’t Miss: Zwilling 8 Piece Steak Knife Set
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.
Here Are Instructions For A Great Grilled Steak:
1. Preheat your grill with all of the burners on high or the dampers open and the lid closed for 10 to 15 minutes.
2. Remove your steaks from the fridge, season them, and allow them to come up to room temperature while your grill is preheating. A room temperature steak will cook faster than a cold one will, and less cooking time means less time to dry out. Additionally, a cold steak will contract more when you put it on the grill, pushing more of the juices out.
3. Brush your cooking grates clean and adjust your grill for direct, high heat. The best temperature for steaks is 450°F to 500°F.
4. Put your steaks on the grill, close the lid, and set your timer for 2 to 3 minutes, depending on the thickness of your steak.
5. Flip your steaks to a new area of the cooking grate. Theyve already absorbed the heat from the area of the cooking grate they were placed on first. Putting them somewhere new ensures that the cooking grate is still hot enough to create those beautiful sear marks.
Close the lid and set your timer for an additional 2 to 3 minutes.**
6. Test your steak for doneness.
7. Once your steak is cooked to your liking, remove it from the grill and let it rest for 30% to 40% of the total time on the grill.
8. Enjoy!
**A thicker steak will require a longer cooking time. If thats the case, follow steps 1-5 to sear, and then move your steaks to an indirect zone to finish them. This will prevent the outside from burning before the inside is cooked.
Also Check: Steak And Shake Careers Com
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
Grilling Temperature For Poultry
Im a big fan of grilled chicken and its a dish I always come back to on every grill party I attend. It has tender meat and very versatile when it comes to flavoring.
Aside from chicken, the likes of turkey, duck, goose, ostrich, and emu also offer a mouth-watering option on the table. However, you have to ensure that you cook it right. Because like pork, an undercook poultry meat can wreak havoc to a persons stomach. Also, poultry has to be fully cooked to kill any bacteria that could be harboring on it.
So to help you out, we created a guide here for grilling chicken breast temp and other cuts. Also, we have included other poultry meat as well as the best temperature to grill chicken in different cuts.
| POULTRY CUTS | |
|---|---|
| 154F to 150F | Around 3 minutes, rest for 15 minutes |
As you see, the type of cut will affect the BBQ chicken temp setting and cooking time. Also, the resting time of chicken is probably the longest than other meat types. This is due to the fact that the residual heat will keep on cooking the meat even after being removed from the grill. It applies to all grilled poultry cuts, be it for grilled chicken internal temperature, BBQ chicken temperature, or grilled chicken thighs temp.
Also, you have to be watchful as smaller poultry cuts tend to cook faster than other meat types. As for whole poultry, its best to use a smoker for even cooking. Always follow the recommended BBQ chicken internal temp.
Recommended Reading: Steak Of The Month Club Butchers Market
Grilling Temperature For Seafood
When it comes to seafood, you have to use high heat to ensure that its fully cooked. Take note that you should only use fresh seafood to prevent contamination and potential illnesses.
The good thing about grilled seafood is that it can be consumed straight from the grill. Theres no need for resting time than youd do in red and white meat cuts.
Just make sure that you always start clean with the grill and avoid stocking seafood for days before cooking it.
Overall, seafood is very easy to cook and its less messy than meat. Here, we created a temp guide you can follow. Take note that all seafood items should be cooked in direct heat:
| SEAFOOD | |
|---|---|
| 145F to 150F | Around 10 to 15 |
Take note that the best temp to grill salmon will vary if youre preparing it as a steak. Some eat tuna and salmon steaks in medium doneness. However, we highly discourage this if your supply of tuna and salmon isnt fresh. In this case, the temperature to cook salmon on grill is one for the fully cooked type.
Also, the temperature to grill shrimp is the same even if it varies in size. However, the cooking time might be shorter.
How Do I Use An Instant
I use a Thermopop instant-read thermometer when checking my steak temperature. I insert the thermometer all the way through the steak on the grill and then slowly pull the thermometer up through the steak as the temperature drops. You are looking for the lowest temperature that the thermometer reads.
The lowest temperature should be the thickest part of the steak. For example, if you want a medium-rare steak, you will want the thickest part of the steak to read between 130F and 139F. Use the thermometer when the steak is on the grill and then transfer the steak to a plate or cutting board to rest.
You might not know how you like your steak cooked, so I recommend trying out a few different temperatures until you know what you like best. As you can see in the image below, the two steaks are both rare to medium-rare. I ended up preferring the steak that was cooked to 132F so now I aim for that temperature.
You May Like: Chicken Fried Steak To Go
Recipes That Use Grilling
cook time
prep time
cook time
prep time
prep time
cook time
prep time
cook time
prep time
cook time
prep time
cook time
cook time
prep time
cook time
prep time
prep time
cook time
prep time
cook time
prep time
prep time
cook time
prep time
prep time
cook time
prep time
cook time
prep time
cook time
prep time
cook time
How Do You Cook A Filet Mignon On An Electric Grill
Cooking a filet mignon on an electric grill is definitely possible, even if it might be a challenge because of the thickness of the cut. Youll want to start by seasoning and marinating your steak. After two to four hours, youll take the steak out of the refrigerator and pre-heat your grill to about four seventy-five. From here, youll want to cook the steak for at least six minutes, flipping it once about halfway through. Check the temperature with a digital meat thermometer to determine when it is done.
Also Check: Wood Handle Serrated Steak Knives
Grilling Temperature For Beef
When it comes to BBQ beef temperature, you have to be very specific with the cut youre going to cook. Also, we have to consider if were going to cook the beef in direct or indirect heat.
Unlike pork or chicken, feel is stiffer and will take more time to cook. Another challenge is nailing the doneness of the meat. Below, we created a quick guide that you can use when cooking a variety of beef cuts.
| BEEF CUTS | ||
|---|---|---|
| 360 to 400F | 165 F to 175F | Around 1 hour per pound |
Take note that this temperature chart contains the rules of thumb when cooking various beef cuts. Even the best temp to grill hamburgers and the best temperature to grill steak we recommend here may vary depending on the doneness that you prefer.
Specifically, the good temperature to cook steak is dependent on the doneness. As a supplemental guide to the chart above, heres the cooking temperature and cooking time for steaks. Take note that the perfect steak temp will be different, but the grill temperature is the same at 400F. Also, this guide applies to 1 thick steak cuts:
| DONENESS |
|---|
Cooking Steak On A Gas Grill
If you’re using a gas/propane grill, the instructions are essentially the same. Set the grill to a high temperature , and follow the timing guidelines above.
You’ll need to work a little harder to replicate the kiss of wood smoke flavor delivered by Traeger wood pellets, though. Wood chips, in either a foil pack or smoking box, are the best method.
However, your chips can’t sit directly over a flame, or they’ll flare. So using wood chips may mean you don’t have as much cooking surface for your steak, or that you can’t get your grill quite as hot.
Also Check: Best Steak For Shish Kabobs
There Are Some Pointers On How To Perfectly Grill Chicken
- Spend a few minutes pounding any boneless/skinless chicken breasts
- Cut the backbone out of the whole chicken, so it lays flat to speed up grilling time
- Spice your chicken before you grill
- Properly prep your grill (clean it, make sure you have enough fuel, and oil the grates
- Cook with indirect heat
- Cover the grill
- Sauce or baste at the end
Cook Times For Rare Medium Rare Medium And Well Done Grilled Steak
- Grill 6-8 minutes for a rare steak , which will be the pinkest and not warm all the way through.
- Grill 7-10 minutes for a medium rare steak , which will be very pink but warm in the center.
- Grill 10-12 minutes for a medium steak , which will be slightly pink and still very juicy.
- Grill 12-15 minutes for a well done steak , which will be brown and warm all the way through.
Its not recommended to cook steak any higher than 145°F because it tends to get tough. The FDA recommends cooking whole cuts of beef to an internal temperature of 145°F.
Bone-in steak may take a little longer to reach temperature and will be rarest near the bone.
Also Check: Steak Restaurants In Los Angeles
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.
How To Grill Steak Perfectly
In my humble opinion, one of the KEY things everyone needs to know how to grill is steak. Once you know how to grill a steak perfectly every time all the other grilling comes naturally. Its also the one thing you dont want to mess up, because trust me messing up a $20 per lb piece of steak is no bueno.
I can confidently say I am a master at grilling steaks! In fact, so much so that Mike actually prefers to get a top-quality steak, stay in and get a good bottle of wine. Trust me, once you learn how to make a steak the right way youll never want to go out for a steak again.
Also Check: Wagyu New York Strip Steak
What Type Of Meat Thermometer Is The Best For Cooking Steak
By far, my favorite thermometer to use is any wireless meat thermometer that has an instantaneous digital readout. To get the perfect steak cooked exactly the way you like, its essential to get your information in real time. You want to know what is happening in the steak as it is happening, without any delay.
Traditional thermometers have a delay and are difficult to read at best. While they are certainly better than nothing, they wont get you same consistent results that an instant-read, digital thermometer will. You can spend a nice chunk of change for a thermometer if you are looking for something that will last for years and that will give you exact results.
Personally, I find that a thermometer in the 12-20 dollar range suits my needs perfectly without breaking the bank. ThermoPro has an excellent range of digital thermometers that can suit any budget, are easy to use and withhold the abuse that I give to all of my tools. Whatever brand you choose, a good thermometer can make the difference in a perfectly cooked steak and is an essential tool for every kitchen which you can use for many other dishes.
