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How Do I Grill A Steak

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Cleaning And Seasoning A Plain Steak

How to Cook Ribeye Steak on the Grill
  • 1Trim the extra fat and pat the steak dry. Set the steak down on a cutting board and slice excess fat off its outer edges. Leave at least 14 in of fat on the steak for flavor. Then, blot any remaining moisture off of the meat with a few paper towels.XResearch source
  • Excess fat melts in the heat and drips into the grill, sometimes causing a flare-up. To avoid this, plan on cooking the steak away from direct heat with a drip pan under it. Then, finish the steak quickly over direct heat.
  • Any moisture on the steak turns to steam, which cooks the meat and affects the sear.
  • 2Season the steak with salt at least 40 minutes in advance. Cover both sides of the steak in a thick layer of about 1 teaspoon of kosher salt. Adding the salt so far in advance draws the flavor out of the steak. The salt draws out the juices, which the steak reabsorbs before you cook it.XResearch source
  • If you don’t have time to wait, season the steak right before cooking it. That way, the steak’s fibers won’t have enough time to release juices. Unless you put the steak on the grill right away or wait the full 40 minutes, your steak will lose those juices as it cooks.
  • 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.

    Ingredients For The Perfect Steak

    To make this Oven Steak recipe, you will need:

    • Steak: When it comes to buying steak, I recommend looking for:
    • Good-quality: Its important to me to buy good quality steak. I look for organic, grass-fed and sustainably-raised.
    • Thick Cut: I like to use top sirloin steak for this recipe I recommend your steak to be cut 1 to 1.5 inches thick.
    • Oil: Whatever your preferred high-heat cooking oil may be. I like to use olive oil.
    • High smoke point oils like peanut oil, vegetable oil, coconut oil, avocado oil, even olive oil are the best. This is because they can withstand the high temperature of the oven broiler for a longer period of time without burning.
    • Seasonings: I keep it simple and use only coarse sea salt and fresh ground black pepper. Feel free to use whatever other dried seasonings that you prefer.

    You will also need:

    • Baking Sheet and an Oven rack: We use a rack so the heat can circulate under the steak, and you wont have to flip over the meat while cooking.
    • A Skillet: I recommend using a cast-iron skillet if you have one. It will hold heat the best and cook the steak evenly. If not, a nonstick heavy-bottomed skillet will do just fine.
    • An instant-read thermometer: A cooking thermometer is the best way to ensure with 100% accuracy that your steak reaches the exact degree of preferred doneness.

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    How To Cook Medium Steak

    If you are grilling for a large group of people, this level of doneness often pleases most everyone. A medium-cooked steak should have a thick band of light pink through the middle but have more browned meat than pink overall. The sides should be a rich brown color and the top and bottom charred darkly . This steak will have some play through the middle, but feel firm to the touch.

    For a 1-inch steak, place steak on a hot grill for 6 minutes. Turn and continue grilling for another 4 minutes until an internal temperature of 140 to 150 F is reached.

    The Spruce Eats / Diana Chistruga

    How To Cook Rare Steak

    Perfect Grilled Steak

    A steak done rare isn’t requested that often it is for the true carnivore who wants something nearly raw but gets it cooked as little as possible. A rare steak should be warm through the center, lightly charred on the outside, browned around the sides, and bright red in the middle. The meat should be soft to the touch, much like raw meat, but browned over the surface.

    For a 1-inch steak, place steak on a hot grill for 5 minutes. Turn and continue grilling for another 3 minutes. Cook to an internal temperature of 120 to 130 F .

    The Spruce Eats / Diana Chistruga

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    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.

    Whats The Best Tasting Steak

    The rib eye is a slice of delectable, tender meat with a melt-in-your-mouth flavor. It also offers excellent value for money as one serving can feed three people.

    This cut of meat is usually sitting directly below the backbone and over the ribs of a cow. It is one of the most popular steaks, but its one of the most nutritious.

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    What Is The Difference Between Sirloin And Ny Strip

    The steak aisle can be confusing, and its easy to pick up a slab of meat without knowing precisely what youre getting.

    One of the most common questions we get from customers is, What is the difference between sirloin and NY strip?

    The names are confusing. sirloin refers to multiple cuts, like the top sirloin, bottom sirloin, and flatiron steak.

    NY strip refers to a cut of steak taken from the short loin, a muscle that doesnt bear much weight or work very hard. As a result, its a particularly tender cut.

    Its also known as Kansas City strip, New York strip, top loin, or porterhouse steak.

    The NY part comes from the fact that this cut of beef was once an iconic part of New York City cuisine.

    Compared to the NY strip, sirloin is a meat cut from the cows back end, behind the ribs, and before the round .

    Sirloin refers to one of two cuts: the top sirloin and the bottom sirloin, with each corresponding to different portions of this area.

    The main difference between the sirloin and NY strip is that sirloin is a less tender cut than the NY strip.

    This is because the NY strip has fewer connective tissues than sirloin. Sirloin and NY strip can be used interchangeably in many recipes.

    How To Grill Meat

    How to Cook a Steak on a Gas Grill

    What grilling should achieve is a lovely seared, faintly charred outside edge with the rest of the meat very tender and juicy within. This is the closest thing to cooking on an open fire because, when the meat is placed on a rack, the air circulates and this gives the grilled meat its unique flavour. If you’re cutting down on fat, then grill without fat or oil. However, if that is not your priority, it is better to brush very lean meat, such as pork steaks, with a little melted butter, and fillet steaks with a little oil before grilling.

    On a domestic grill, what you need to do is pre-heat to the highest setting at least 10 minutes before you want to start cooking, and remember to try and position the meat 2-3 inches from the heat, turning the meat over halfway through to grill the other side. Never season meat before grilling, as salt draws out the precious juices you’re trying to keep in .

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    How To Cook A Medium

    Most steak aficionados want their steak done to medium-rare. Its considered the recommended level for a good steak. A medium rare steak should be warm through the middle with most of the center pink in color with a hint of red. The top and bottom are caramelized to a dark brown color with good grill marks. For a 1-inch steak, place steak on a hot grill for 5 minutes. Turn and continue grilling for another 4 minutes. For a 1 ½ inch steak, it will be approximately 7-10 minutes grilling time. Cook to an internal temperature of 130-134°F

    Choose The Right Piece Of Steak The Quality Of Your Final Product Depends On Your Starting Ingredients

    Finding the best product you can get your hands on is always the hardest part of cooking a great steak, says Ryan Prentiss, former executive chef at Detroits Prime + Proper steakhouse. Fat is flavor, so look for beef that is plump, bright red, and has the most marbling. Marbling is the intramuscular fat present in high-quality beef that gives it a marbled appearance. Grain-fed or grain-finished beef will have more marbling than a grass-fed beef.

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    How To Make Better Grilled Cube Steak

    There are a number of factors that go into making good grilled cube steak. The key is to make sure the steak has a good, meaty flavor. Its a good idea to take time to rest the steak after its grilled. While a rested steak will keep longer, it will also be more tender. Once youve cooked your steak, season it to taste. Seasoning your steak will help bring out its flavor. To do this, rub some salt and pepper on both sides of the steak. Dont be shy about applying the seasoning here and there. You dont want to oversalt it, but you also dont want to be stingy with your seasoning.

    The Best Cuts For Grilling

    Grilled Steak with Chimichurri Recipe

    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.

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    How To Cook A Steak On The Grill

  • Preheat grill or grill pan to high.
  • Season steak with salt, pepper, and steak seasoning.
  • Grill steak on the hot grill over direct heat for 4 to 5 minutes per side if you want it medium-rare.
  • You can check the temperature in the thickest part of the meat using a fast read thermometer.
  • Remove from grill and let rest for 5 minutes so the juices redistribute.
  • Slice and serve grilled steaks it is especially delicious with this homemade Chimichurri.
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    How To Grill Steak With A Cast Iron Skillet

    A cast iron skillet gets scorching hot and stays that way, hitting steak with the same sort of powerful heat that a grill does.

  • Preheat the skillet. Stick it in a 400-degree F oven for 20 minutes or heat it over a high flame for about 10 minutes. Test that the pan is ready by adding a drop of water to it. The water should evaporate immediately.
  • Place the steak in a dry pan. You’ve already brushed the steak in oil which will suffice. And any oil you added to the scorching pan would only smoke and burn. If the steak has a fat cap, sear that side first.
  • Resist the urge to move the steak around in the pan as it cooks. The steak will brown better if it stays in place. Let the steak sear for a few minutes to develop a nice crust.
  • Flip the steak when you can easily move it around in the skillet. Gently nudge the steak with a spatula to test this out if it sticks to the bottom, its not ready.
  • Flip and sear on the second side. Cook the steak on the second side until its developed golden-brown color. If the steak youre cooking is thick, make sure to pick it up using tongs and sear the edges all the way around.
  • Add a pat of butter. After you flip the steak, add a big pat of butter on top. It will melt and baste the steak, helping to caramelize the crust.
  • Finish the steak in the oven. Transfer the steak to a 450-degree F oven for 3 to 10 minutes, until an instant-read thermometer inserted into the thickest part of the steak reaches the desired numbers.
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    How To Grill Steak

    Follow these simple steps for a beautiful thick cut steak, seasoned and grilled to perfection. Grilling steak is easy with Kingsford’s grilled steak recipe.

    Let’s get grilling

    Start by lighting Kingsford® Charcoal, either in a chimney or a free-standing mound of 100 briquets. We recommend Kingsford® Professional

    For most thick steaks, youll want to arrange your coals into a two-zone fire. Replace the top grate, allow it to heat up all vents should be fully open then pour cooking oil on a folded paper towel and oil the grates using long-handled tongs.

    Remove your steaks from the refrigerator and let them reach room temperature around 30 minutes. Trim excess fat to avoid flare-ups and vertically slash the thin piece of fat around the outside of the steaks to prevent curling. Liberally apply coarse salt and freshly ground pepper. Flip the steaks and repeat the process.

    Place your steaks directly above the coals and sear for two to three minutes per side. To ensure perfect grill marks, resist the urge to move the steak while cooking. Close the lid to prevent flare-ups.

    Once your steaks are properly seared, move them to the cooler side of the grate. Close the lid and continue to cook until done.

    Pull your steaks from the grill, place onto a cutting board, loosely cover with aluminum foil and allow them to rest for five minutes.


    • thick-cut steaks of your choice4

    What Is Ny Strip Steak

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

    NY Strip steak is a type of steak that comes from the short loin part of the cow.

    NY Strip steak is also known for its prominent marbling, which adds to the cuts rich beefy flavor and juiciness. Its also known as a New York strip or Kansas City strip.

    And it can be prepared in many ways, including broiling, grilling, and frying.

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    Serve Your Perfect Grilled Steak

    Let the steaks rest 5 minutes after grilling and before cutting. This allows the juices to redistribute and helps keep them from escaping the meat as soon as it is cut .

    A perfectly grilled steak needs no embellishment, but you can dress it up if you want with a bit of herbed butter, purchased steak sauce, or homemade sauce. Serve steaks with steak knives or other knives that are sharp enough to easily cut through the meat without tearing it.

    What Internal Temperature Should My Grilled Steak Be

    Internal temperature is the most precise predictor of steak done-ness. Many people swear by the finger test for steak, but I am a numbers person so I prefer to use an instant-read thermometer to check the temperature.

    Use the chart below to check the internal temperature for different levels of steak cooking. There are a range of temperatures for each level so you will need to play around with your steak to see what temperature you like best.

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    How Long To Grill Ribeye For Medium Rare And Medium Doneness

    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.

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    Mmmmmmm steak. It

    This grilled steak recipe is the product of years of practice & recipe testing. Ive tinkered with it a ton over the years, learning a lot along the way. It results in what I consider the perfect grilled steak one that is juicy & melt-in-your-mouth tender with beautiful grill marks & tremendous rich flavor.

    At the end of the day, cooking the best grilled steak imaginable comes down to 4 key factors.

  • A high-quality steak. Dont skimp on quality when youre grilling steak! The steak is the star of the show here, so we season it simply to give the steaks natural flavors a chance to shine.
  • Faux dry aging. This simple seasoning trick is the secret to giving grocery store steaks restaurant-worthy flavor & golden char. A total game changer!
  • 2-zone grilling. An easy method for grilling steak that starts gentle & low with indirect heat & finishes with direct high heat for irresistibly charred grill marks.
  • Herb brush butter baste.A simple yet oh-so fancy way to add rich & herbaceous flavor to the grilled steak. Absolutely show-stopping!
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