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Grilling Steak Tips On Gas Grill

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How Hot Should The Grill Be For Steak

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

Raichlen recommends establishing two cooking zones in your charcoal grill: one thats very hot for searing the steak, and one thats medium for finishing the steak and cooking it through.

On a gas grill, heat the grill to 450°F with two burners going, which should only take about 10 minutes, then turn one of the burners down to medium to create two cooking zones.

Not sure if the grill is hot enough? Raichlen’s tip is to hold your hand 3 inches above the grill grate and count “1 Mississippi, 2 Mississippi…” If you can only hold it there for a second or two, the grill is hot and you’re ready to cook.

I followed Raichlens advice, and started my steak in the hot zone, then moved it to the medium zone to finish cooking. It worked like a charm.

Salting Your Steak Early Pays Off

There is a belief that salting meat too far in advance of cooking can draw out moisture. While its true that salt can draw moisture towards itself, it’s also true that over the course of 20 or 30 minutes that can actually be a good thing as the salt will begin to dissolve into that little bit of moisture that’s been drawn out.

So, when you drop the steak onto the hot cooking grate, all the sugars and proteins in the moisture will mix with the salt, and any other seasonings you’ve added, which creates a perfectly crisp crust. The flavor of that delicious crust is worth any moisture you may lose.

How Long Do You Cook Steak Tips For

For medium-rare steak tips: about 4 minutes on each side, or an internal temperature of 130-135 degrees F. For medium steak tips: about 5 minutes on each side, or an internal temperature of 135-145 degrees F. For medium-well steak tips: about 6 minutes on each side, or an internal temperature of 145-155 degrees F.

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Should I Sear Filet Mignon Before Grilling

Searing meat doesnt create an impermeable barrier that prevents the release of natural juices when cooking or slicing a steak or other cut of meat. But that doesnt mean you should abandon searing altogether. You should always consider searing steaks before grilling, baking, braising, roasting, or sautéeing.

How To Grill Steak Perfectly Every Time

Tips on Gas Grilling Ribeye Steak

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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How To Grill Steak On A Gas Grill

There are many methods to grilling steak on a gas grill, and they all produce different results. For example, the direct cooking method is excellent for tough cuts of meat like brisket or short ribs because it browns them quickly over high heat before lowering temperatures. You can use indirect cooking if you want more even heating dont forget to cover your food with foil!

However, one way to cook a steak is by using both direct and indirect methods at the same time. It provides an opportunity for moist-heat searing from below while still giving foods plenty of room for some crispy charred flavor, too not unlike what would happen in a cast iron pan.

This way, you can get that perfect mix of sear and char that creates the perfect steak. The steps below will help you use your gas grill:

Serve Professional Looking Steaks

Few outdoor grilling enthusiasts can produce steaks that look like they come straight from a restaurant kitchen. Find the spot where your grill seems hottest and place the steaks at a 45° angle from your grill lines. Rotate your steaks a quarter turn at approximately one-quarter of the total grilling time.

Flip your steaks at the half-way mark, and give them another quarter-turn toward the end. Your steaks should now have stunning cross-hatch marks. Adding these sear marks to steaks is a great way to impress your family and friends at your next cookout.

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What To Do With Leftover Steak

Got leftover steak? Dont waste it! Here are a few ideas to repurpose it:

Salad: make our Butter Lettuce Salad and top it with sliced grilled steak. Or, make our Steak Salad Recipe with tons of veggie and an herby vinaigrette.

Nachos: make a big sheet pan of nachos and instead of using ground beef, use sliced steak instead.

Bowls: Make our beef taco bowls, but use diced steak instead of ground beef.

Mac and Steak: Make a box of mac and cheese and serve it with sliced grilled steak.

Know Your Grilling Times

Tomahawk Ribeye On A Gas Grill | How To Cook Steak

Turning steak too often increases the chances of overcooking on one side while undercooking the other. Use a cooking chart to understand how long your steak should take to grill.

As a rough guide, a ¾ steak, grilling at a temperature of 125°F, should take around 11 minutes to be ready to eat when cooked rare. The first side should be on the grill for 6 minutes, while the second side should face the heat for 5 minutes. If you prefer to eat medium-rare steak, the grilling time will be longer.

Overcooking a steak toughens the texture and robs it of flavor. Use a meat thermometer to check the internal steak temperature to ensure its safe to serve. A digital meat thermometer provides exact temperature readings, so you know exactly when your steaks are done to your preference.

The United States Department of Agriculture provides a list of safe temperatures for steak preparation. Steaks should reach an internal cooking temperature of 120-155°F depending on your taste preferences and have a 3-minute rest period before serving. The meats temperature rises or will remain steady during the rest time as the juices redistribute for a moister steak.

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Grilled Montreal Steak Tips

Shared by Jared Desrosiers | Updated on

When it comes to cooking steak, the grill is probably the most coveted tool in a cooks toolbox. Nothing beats a grills ability to perfectly sear meat on the outside while maintaining a juicy and tender center. This post is sponsored by McCormick Grill Mates. All views expressed are ours.

In this recipe were going to show you how to grill the perfect sirloin steak tips on a propane gas grill. Plus, well share our favorite beef seasoning which happens to be McCormick Grill Mates Montreal Steak Seasoning which makes sirloin tips even more mouthwatering!

How To Tell When Steak Is Done

How long steaks take to cook depends on many factors like the cut, thickness, grill temperature and preferred doneness. The best way to see whether or not your steaks are ready is to check the temperature with an instant-read thermometer. Measure the temperature in the thickest part of the center and make sure not to touch any bones.

Meat Doneness Temperatures:

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The Six Inexpensive Steaks You Should Know

These are the steaks that butchers and chefs love to use because not only are they more inexpensive, but they’ve got character. Many of them are whole muscles that must be trimmed by the butcher just-so if you want them to be tender and large enough to cook as steaks. There are also not many of them on a steer. For every 20 pounds of ribeyes and T-bones you can get off a steer, you get two hanger steaks. That ain’t much.

These butcher’s cuts tend to be more packed with flavor because of the work they do, yet because they’re not as marketable to the general public and require a bit more skill to cook and serve correctly, they remain much cheaper than their mainstream counterparts. This is good news for you if you want to maximize your flavor and your dollar.

The Hanger

Also Sold As: Butcher’s steak, hangar , arrachera , fajitas arracheras , bistro steak, onglet .

Where It’s Cut From: From the plate section of the cow , it “hangs” off of the cow’s diaphragm, hence the name. U.S. meat-cutting classification of NAMP 140.

The Skirt

Also Sold As: Fajita meat, Roumanian Strip .

Where It’s Cut From: The outside skirt is the diaphragm muscle of the cow, cut from the plate. It is the traditional cut for fajitas, and is generally sold to restaurants. Inside skirt is part of the flank, and is the more widely available form of skirt.

The Short Rib

Also Sold As:Kalbi , Jacob’s Ladder , asado de tira

The Flap

The Flank Steak

The Tri-Tip

The Best Cuts For Grilling

5 Steak Tips

First, let’s talk beef: rib-eye, strip and tenderloin are all great cuts for the grill. If you choose bone-in steaks, keep in mind that they take longer to cook. Look for good marbling to guarantee a juicy and tender cut. And ideally, steaks should be at 1 1/2 to 2 inches thick to form a nice charred crust without overcooking.

Flank, skirt and hanger steaks are also great on the grill. These thinner cuts are best marinated, grilled quickly over high heat and sliced against the grain to serve.

Recommended Reading: Seasoning For Ribeye

What Makes This Recipe Work

I made a quick marinade for the steak tips using soy sauce as the base and mixing in some other BBQ flavors such as brown sugar and a bit of ketchup.

We were very pleased with the tasty results! The marinade has just enough going on to enhance the natural meaty flavors of the steak tips.

And you can see from the photos, we grilled it to a perfect medium rare, in about eight minutes of total grilling time.

How Long To Cook Steak Tips On Grill

    Its always the season for delicious steak, but grilling season is a steak lovers dream. A charcoal or gas grill allows for a flavor you just cant get by other means, especially when it comes to steak tips. These smaller, sliced pieces from the most tender and flavorful cuts are perfect for adding protein and beefy flavors to your meal.

    Grilling steak tips requires a lot of the same skills you use for grilling other cuts like filet mignon, tri tip steak, flat iron steak, ribeye steak, or flank steak. But there are some tips and tricks that could help you create the perfect steak tips on the grill, and youll find them in this guide.

    Reading: how long to cook steak tips on grill

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    How To Grill Steak In 10 Easy Steps

      Getting ready for summer means buying too many beach towels, trying to find a friend with a pool, and learning how to grill steak properly. A perfectly-cooked steak is the pinnacle of achievement in the grilling world, but it’s an easy thing to mess up if you don’t know what you’re doing. Commit these 10 rules to heart, and you won’t need to rely on your watch or even a recipe. The skill to grill will forever be in your bones.

      Understand Direct And Indirect Heat

      Easy Tips For Grilling Steak – How To Grill Steak At Home

      For perfect steak tips on the grill, youll want some direct and indirect heat. If youre a grilling beginner, heres what that means: Direct heat is how youll sear the steak, while indirect heat keeps it cooking through without being directly over the flame. When you first put steak tips on the grill, youll want them directly over the hottest area of the grill for a crisp sear. Once youve seared both sides for 30 seconds to a minute, you can move them from direct heat to indirect heat to keep them cooking.

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      Amp Up The Flavor With Butter Sauce

      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.

      How Long To Grill Steak Tips:

      Total grilling time will depend on the size, shape and thickness of your steak tips, as well as the desired level of doneness. Here’s a handy chart that will help you determine the correct amount of time for your beef however, keep in mind that a meat thermometer is always the most reliable way to know when the steak is ready.

      • For medium-rare steak tips: about 4 minutes on each side, or an internal temperature of 130-135 degrees F.
      • For medium steak tips: about 5 minutes on each side, or an internal temperature of 135-145 degrees F.
      • For medium-well steak tips: about 6 minutes on each side, or an internal temperature of 145-155 degrees F.

      The internal temperature of the meat will continue to rise slightly as the meat rests when you take it off of the grill, so err on the side of caution and remove the meat as soon as it reaches the temperature range that you’re looking for.

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      Top Tips For Barbecued Steak:

      • Preheat the barbecue to the correct temperature before adding the steak. As a general guide, you should be able to hear a sizzle as the steak hits the hot surface. The heat seals the surface, trapping the juices inside.
      • Bring steak to room temperature just before cooking. The meat can become tough if it goes straight from the fridge to the barbecue.
      • Drain any marinade from the steak before placing it on the barbecue to cook. Excess liquid can ignite on the barbecue and cause a flare-up. Plus, if youre cooking steak on a flatplate, the liquid can boil around the meat and make it tough.
      • Limit the number of steaks cooking on the barbecue at any one time. Overcrowding reduces the heat, which can prevent the steaks from cooking evenly and cause them to release juices, making the meat tough.
      • Use tongs to turn your steak. Sharp forks can pierce the surface, which allows the juices to escape.
      • Cover the steak loosely with foil before resting to keep it warm. If you cover it tightly, the meat will sweat and lose its moisture.
      • Clean your barbecue grill or flatplate with a stiff wire brush or scraper while its still warm. This leaves it ready for your next barbie.

      Season Your Steaks Early

      Tips on Gas Grilling Ribeye Steak

      You dont want to add too much seasoning to your steak in case you overpower its natural flavors. Using milder ingredients such as garlic butter and some salt can produce tasty results while still allowing you to appreciate the steaks natural texture and juicy flavors.

      Add seasonings at least 15 minutes before placing your steaks on the grill. If you add them later than this, its likely the condiments will stick to the grill gratesinstead of infusing your steak.

      One of the best grilling steak tips is to take your steaks out of the fridge 20 minutes before youre ready to cook. If you place cold steak on the grill, it takes longer to cook. Its also harder for meats to absorb seasonings if their surface is too cold. Room temperature steaks cook quicker and have better flavoring.

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      Taking Off The Chill Speeds Up Cooking

      The goal of grilling a steak is to brown and lightly char the surface while also cooking the interior to a perfectly juicy doneness, right? If the steak is too cold, the interior might require so much cooking time to reach that perfect doneness that the steak overcooks deep below the surface, turning gray and dry.

      Let your steaks stand at room temperature for 20 to 30 minutes before grilling. They will cook faster all the way to the center and stay juicer.

      How To Tell When The Steak Is Done

      To tell if a steak is done, many chefs use the age-old trick of touching themselves . Understanding how different parts of your hand feels is an easy way to gauge the relative doneness of your steak. To do the hand trick, make an OK sign.

      • Rare: Touch the pad at the base of your thumb. It should feel spongy with very little resistance.
      • Medium Rare: Press your middle finger to your thumb and again touch the pad below your thumb. Search for the same sponginess.
      • Medium Well: Press your ring finger to your thumb, then feel the area below your thumb.
      • Well-Done: Press your pinky to your thumb. It should feel firm with no give.

      The skin youve just been pressing gets progressively firmer with each finger tap. A medium steak would be between medium rare and medium well. If this step is too hard, feel free to use a thermometer

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      The Food Lab’s Definitive Guide To Grilled Steak

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      Summer’s here and I’ve got a brand-new backyard to grill in, so now seems like as good a time as any to reexamine some of the things we know about grilling beef.

      Sure, we can all agree on what our goal is: A perfect steak should have a crusty, crunchy, well-browned exterior surrounding a core of perfectly pink, juicy, tender meat that spans from edge to edge. A perfect steak should have a nice contrast between the smoky, almost charred exterior and the deeply beefy interior. A perfect steak should be chin-drippingly juicy and melt-in-your-mouth tender.

      We all know where we want to go. The real debate is, what’s the best way to get there? You’ve just dropped $50 on some prime aged beef, and you’re rightfully nervous about screwing it all up. After all, there’s a lot at… ahem, wait for it… steak.

      Want to know how to grill a steak? Here’s my advice: Do not do it the way they do it at steakhouses. It seems counterintuitive: Surely a restaurant with years of experience cooking hundreds of steaks a day knows a thing or two about how it’s done, right? Well, yes. They know how to cook a steak in a steakhouse setting, where their goal is consistency, quality, and, more importantly, speed. Hungry customers don’t want to have to wait for their meat, and a steakhouse has equipment and techniques designed to meet those needs.

      Ready to dive in? Let’s go!

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