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
Taking Off The Chill Of Your Steak Speeds Up Cooking
Grilling steak until it’s a brown with a light char on the surface, while also making sure the interior is cooked to a perfect juicy doneness is the goal, right? However, if the steak is too cold it can require so much cooking time for the interior to reach that perfect doneness that the steak may overcook and turn gray and dry. To remedy this, allow steaks to stand at room temperature for 20 to 30 minutes before you grill them. They will cook faster through to the center and stay juicer.
What Steak Is Best To Grill
Around here, we LOVE Ribeyes for a perfect grilling experience! Ribeyes are flavorful, rich and easy to cook with little seasoning or preparation required.
Im sure youve heard about fancy rubs, injections and marinades that you can make and use. Those are terrific when you want to invest a lot of time and spices into your dinner.
However, for a simple, easy breezy steak dinner, you cant beat a Ribeye!
Other preferred cuts for a similar easy experience include:
But seriously, just get the ribeye. Its worth it.
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How To Grill The Perfect Steak
Making the perfect steak on the grill is easier than you think, but it requires a little practice and good timing.
Given the differences between grills, cooking surfaces, and cuts of steak, there aren’t specific cook times for grilling steak. Meat changes in texture and density as it cooks, so it helps to know how each steak feels before it hits the grill. A meat thermometer is also helpful when checking doneness.
Take note of the thickness of the steak since it will affect the cooking time.
- Salt and pepper
- Very hot grill
- Timer that shows seconds
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.
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.
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 Flank Steak
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How To Grill Steak Perfectly:
First you are going to want to pick your cut of meat. Now, everyone loves a good filet mignon, I am not exception. The other go-to is a New York Strip classic. But, my absolute favorite is a ribeye. There is just enough fat marbled through it that it marinates itself as it cooks and stays incredibly moist and tender. The flavor is amazing. It is my go-to. Go grab a 1 inch ribeye for you and whoever else you are having over..
But Filet Mignon is hard to beat!
Next, after you go out and grab your cut of meat, you are going to want to let it come to room temp before you season your meat. Just salt and pepper people. You dont need to reinvent the wheel. But first, take a fork and pierce the meat all over fat and everything. Then sprinkle with salt and ground black pepper on both sides enough that it will be nicely seasoned, but not over-powered with either.
You can also if you want always fun to mix things up!
After you have cleaned your grill thoroughly with your brush, spray it with a grill-worthy non-stick spray and then turn it up to 450-500.
Place steak over direct heat to sear let it stay over direct heat for 3-4 minutes. Flip and sear an additional 3-4 minutes on the other side. If you are cooking a fattier meat, like a ribeye, you will probably want to move the steak over to indirect heat at this time. Leaner meats, like a New York Strip or Filet should be left over direct heat the entire time.
How To Grill Ribeye Steak On A Gas Grill
By Pam List
There is nothing like the taste of a perfectly grilled steak with simple seasonings fresh of the grill. The charred flavor coupled with simple seasonings like salt and pepper take make this a favorite grilled meat to all carnivore lovers. Today I am sharing How To Grill Ribeye Steak On A Gas Grill. My sons favorite way to eat meat, plain and simple.
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Tips For Grilling The Perfect Steak
- Season, then chill: I apply the same technique I use for getting crispy chicken and turkey skin to grilling this steak: season, then let it chill in the fridge uncovered for up to 48 hours. This essentially dry brines the steak while also letting it air-dry. This approach allows the surface moisture to evaporate while the seasoning has time to penetrate the meat resulting in deeply flavored steak that sears beautifully and develops a nice crust on the grill.
- Start with clean grates: Just like you use a clean skillet with a little oil to cook dinner on the stovetop, you want to start with clean and oiled grill grates.
- To flip or not to flip? Flip your steak to your hearts content. Harold McGee, food science writer and author of On Food and Cooking, discovered that frequent flipping creates a steak that cooks more evenly and quickly than those flipped only once.
- Grilling directly on coals: Raichlen seemingly knows an infinite number of ways to grill meat, and theres one in his new book, Project Fire , that I particularly like: he cooks steak directly on hot coalsno grill grates necessary. I love the idea, and its on my list of things to try in the near future.
Not Understanding How Your Bbq Works
Here are some important thoughts to consider about grilling:
- Should you grill with the lid on or off?
- How to know when charcoal is ready to cook?
- Charcoal grill vent: open or closed?
If youre unsure of the answers, then youre not 100% sure of how to operate your BBQ. Thats okay not looking at your instructions before you start barbecuing for the masses is a common mistake. This is always the first thing you should do after you get your machine set up, so you know how the BBQ will work best to cook your food.
Now, to answer the above questions:
- Grilling with the lid on or off Leave the lid open when youre searing steaks and need to keep a close eye on it. Once you move it to indirect heat, you can close the lid and let the smoke do its thing. Quick-cooking foods can usually be cooked with the lid open the whole time.
- When are charcoals ready for cooking Charcoal needs to be at an even temperature to be ready for grilling. Move your charcoals around with a poker tool. Theyre ready when most have turned white and the charcoal isnt producing smoke.
- Charcoal vent open or closed The hotter you want your charcoals to be, the more you should open the vents. Keep them open when searing your steaks and leave them only partially opened when its time to lower the temperature.
Read Also: What Is A Good Rub For Steak
Which Is Better New York Strip Or Ribeye
The main difference between a ribeye and a NY strip is that the ribeye has more internal marbling or fat. The New York Strip has a thick band of fat running down one side that you cant really eat. The Ribeye is a great choice if you are looking for a tender steak with plenty of flavor and a buttery smooth texture.
How Do I Slice And Serve Grilled Steak
Conventional wisdom is to rest a steak before you slice it, but Id argue that a steak hot from the grill is the best, juiciest steak you can have. With that in mind, remove the steaks from the grill and slice across their grain immediately. Top the warm steak with slices of the compound butter and enjoy immediately.
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How Long To Grill
Generally, about 10 minutes to get medium-rare. But, your endpoint is the internal temperature you want minus a few degrees. DO NOT COOK BY TIME ALONE.
Approximate times give for planning only and will vary by thickness, grill temp, and rest timeNEVER COOK BY TIME ALONE and use a thermometer.Cook to the internal temperature you want, allowing for 2°-4° temperature rise after removal from the grill. You can not uncook meat but can always cook it a bit more.
There are several variables. The exact grill temperature, the meat temperature when placed on the grill, and the meat’s thickness. So cooking by time CAN NOT WORK, and you must use a thermometer.
Once removed from heat, the internal temperature will still rise 2°-4° more. Thinner fillets will be at the low end of that range. Take that into account, please.
WARNING FOR RARE. It is hard to hit exactly what you want, so watch carefully and remove it a bit early. You can always cook it a bit more later.
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.
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How To Cook Ribeye Steak In The Oven
- Be sure your steak is completely thawed.
- Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking.
- Set oven for broil and preheat 10 minutes.
- Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.
- Place steaks on the rack of a broiler pan. Position broiler pan in oven so that the surface of the beef is 3 to 4 inches from the heat. Broil to desired doneness, according to the times listed below.
- For the perfect medium-rare steak, broil in the oven for 10-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ 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. 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.
Fourth Position And Testing For Doneness
As you prepare to turn the steak for the last time, it’s time to start checking for doneness. The steak should show no red around the side and the top side should have a rich brown color. As you pick the steak up to rotate it 45 degrees , feel the density of the steak. A medium-rare steak should be firm but still have a good amount of give. Close the lid of the barbecue and continue grilling.
After this last position, turn down the heat on your grill and, if needed, test the temperature of the steak. The internal temperatures for different levels of doneness are:
- Rare: 120 to 130 F
- Medium Rare: 130 to 135 F
- Medium: 140 to 150 F
- Medium Well: 155 to 165 F
- Well: 170 F or higher
If your steak needs more cook time, leave it where it is and continue grilling on medium heat until done.
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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.
Searing Steak Equals Flavor
A rule of thumb that separates professional chefs from many home cooks is that chefs sear their steaks for more time. This is because professionals understand that you can lock in flavors and aromas on the surface of steak by searing it, so they let their steaks sizzle over direct heat until the surfaces are dark, dark brown. Dont believe that searing locks in the juices. Its a myth. But searing sure does make a steak a whole lot tastier.
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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.
How To: Grill The Perfect Steak
I almost named this post, How to cook a steak that doesnt suck. Vegetarians beware this one is not for you . Go browse our dessert section today while the rest of us stay here and look at slabs of beef. Its no secret that Kate and I like our meat. Ive actually noticed at a lot of the business related events we attend where fancy dinners are involved, the women in attendance almost always order fish, or grilled chicken, or a stinking side salad, and then leave 3/4 of it on their plates when theyre finished. If theres a beef filet on the menu, Kate and I both order it about 98 percent of the time. And you better believe we chow down every last bite too. I want to show you all that you really can cook an awesome restaurant quality steak at home. You can also totally ruin a perfectly good restaurant quality steak at home. So follow our steps to grill a steak that doesnt suck, okay?
1. Choose the Right Cut
I could write a whole post on different cuts of steak, so just for today well focus on the most traditional backyard bbq steaks. My personal favorites for grilling are Rib Eye and NY Strip, so Ill show those in my photos. If I had to go for just one, Id pick a rib eye every time.
*If you are working with a less-expensive cut of meat, check out this cool method of salting. Jaden of Steamy Kitchen has a fantastic explanation of how to turn cheap choice steak into Gucci prime steak
5. Finish Cooking
7. Embrace your carnivorous side.
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