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How Do You Grill A Steak On A Charcoal Grill

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How Do You Grill Wagyu Steak

How To Grill the Perfect Ribeye Steak on Your Weber Charcoal Grill

Follow these simple instructions to help you grill the perfect Wagyu steak:

  • Take meat out of the refrigerator 1 hour before cooking
  • Preheat grill to 500°F
  • Wipe steak dry and rub in salt and pepper
  • Place steak on grill, close lid, and cook for 3 minutes
  • Flip the steak over to the other side and cook for another 3 minutes
  • Cook for longer if you like your steak more well done
  • Remove from the grill and let the steak rest for 5 minutes before serving
  • The first thing youll want to do when grilling Wagyu steak is to take your meat out of the refrigerator an hour before you plan on cooking them.

    Prep your gas or charcoal grill and let it warm up to around 500 degrees, which should take around 10-15 minutes depending on what kind of grill you have.

    As the grill is warming up, add a little bit of oil to the surface and start wiping down your wagyu steaks with a paper towel to remove the excess moisture.

    Once its dry, rub in your salt, pepper, and any other steak seasoning you want into the meat and then place the steaks onto your grill slats and close the lid.

    Cook the Wagyu with the lid closed for around 3-5 minutes and then flip them over and cook them for a further 3-5 minutes.

    If you like your steak rare, then now would be the best time to remove them as steak will continue to cook even after theyve been removed from the heat.

    • Rare 125°F
    • Medium-well 150°F
    • Well Done 160°F

    How Long Do You Cook A Ribeye On A Weber Grill

    • Clean the cooking grate with a stiff brush.
    • Using a cover, grill the steaks over direct medium-high heat, flipping once, until they are cooked to your desired doneness, 6 to 8 minutes for medium rare , or until desired doneness is reached.
    • Remove the steaks from the grill and allow them to rest for a few minutes before cutting them into slices and serving them.
    • Clean the cooking grate with a stiff brush.

    Building The Fire: Forget The Pyramid

    After years of professional and backyard grilling, Im still fascinated by the details that go into building a successful fire, and I still have to pay attention.

    For flexibility, build a fire that offers a range of temperatures at all times . You need to be able to move the food around if there are flare-ups, and you need to account for thicker and thinner parts of the steaks. At my restaurants long, galley-like grill, we always have one section of coals that are just revving up while another section is peaking and yet another is fading. You can create the same effect on your backyard grill by lighting the fire on one side of the grill and letting it walk across the coals. When the coals on the side that were lit first are dying, those on the opposite sidewhich started burning lastwill be hottest. This gives you a longer window for grilling and more control over the heat. For gas grilling, set one burner to high and the other to medium, and add some wood chips for smoky flavor.

    I use a combination of hardwood logs and lump hardwood charcoal . The charcoal provides fast, high heat, and the smoking wood burns more slowly and adds aroma and flavor. Look for natural lump charcoal in hardware and gourmet stores. You can order lump hardwood charcoal and hardwood chunks by mail from Natures Own Chunk Charwood in Rhode Island.

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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!

    Top Tips For Barbecued Steak:

    Ribeye Steaks on the Grill Recipe
    • 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.

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    How Do You Bbq Wagyu Steak

    If youre going to cook your Wagyu steak on a BBQ, then your first step will be to remove your steaks out of the refrigerator before you begin cooking them as they shouldnt be put on high heat straight from a cold environment.

    Youll want to get your BBQ going now so you can give it some time to heat up to the required temperature.

    Then youll want to rub in the salt and pepper into your Wagyu steak to your desired taste. If the Wagyu is a thicker cut, then you might want to use a bit more salt than normal. Dont forget to season the edges of your steaks.

    We recommend using fine kosher salt for seasoning as itll absorb quickly into the meat before you begin cooking and give the steak a rich flavor.

    When the BBQ is heating up, place your steak down onto the surface, but not directly next to or on top of the flames, and then place the lid on, making sure the lid vents are open where the steaks are placed.

    Once your internal temperature of the BBQ has reached 120 degrees, remove the steaks from the grill and let them rest for 10 minutes whilst you get the coals super hot.

    Then when its hot enough, place your streaks back onto the BBQ directly on top of the flames and sear the steak on each side for 30 seconds before removing them from the heat and letting them rest before serving.

    These New York Strip American Wagyu from Snake River Farms is our favorite to sear over a scorching hot BBQ, the marbling on the meat is just spectacular.

    The Third Rule Of Steak House

    Learning to temp your steaks is almost as important as learning how to cook your steaks. So you can easily grill them to perfection for each of your guests.

    And NEVER EVER CUT THE STEAK to see if it is done. Always use tongs to turn your steak.

    While some say you should never turn your steak more than once, I like to get a nice crosshatch marking on my steak so although I dont flip it more than once, I do move it on the grill crossways to get those pretty cross marks on my steaks.

    Over a hot grill, your steaks will cook rather quickly, going from very soft to somewhat soft with a bit of a spring to quite firm . Use the space on the top of your hand between your thumb and first finger to feel what a medium-rare steak should feel like.

    Get in the habit of touching the steaks often to judge if theyre done.

    I absolutely love my Thermopro Wireless Digital Meat Thermometer. It takes all the guesswork out of cooking meats in the oven, on the grill, or in a smoker.

    And undercooking is better than overcooking. You can always cook the steaks a little longer, if necessary. *Steaks will continue to cook once theyre off the heat increasing the internal temperature from 5 8 degrees.

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    How To Barbecue The Perfect Steak

    You may think you already know how to cook steak, but this guide to barbecued beef has hints and tips to help you get the most from your meat.

    As the days start getting warmer, the lure of cooking outdoors and dining alfresco becomes stronger. When this happens, you know its time to dust off the barbie and clean the grill. From casual family dinners to easy, relaxed entertaining with friends, think of classic Aussie barbecue fare and you cant beat a succulent beef steak cooked just the way you like it.

    This easy guide has everything you need to know to guarantee success at the grill. By following our simple tricks and tips you can say goodbye to dry, tough steak. Learn which beef cuts to choose, how to check if your steak is rare, medium or well done and the different delicious marinades you can use to add extra zing to your meat. Then try our steak recipe, featuring a delicious flavoured butter made with fresh herbs.

    Tips For Grilling The Perfect Steak

    Charcoal Grilling Basics: Lesson 3 – Steaks
    • 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.

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    Grilling Problems To Look Out For

    Lets go through one more hypothetical grilling problem. Lets say Mrs. Grilling 24×7 finds a fantastic sale on porterhouses at the local grocery store but they are ½ inch thick steaks.

    She means well and by no means will I force her to return the steaks. Leave the steaks in the fridge right up until they are ready to be grilled.

    I would have a high heat and I would grill the steaks for 3-3-0-0. Yup, I would toss out the indirect cooking times.

    I most certainly would keep the 3 minutes of direct heat for each side because the nice char would still be necessary.

    However, the steak is much thinner so the cooking time will be reduced dramatically.

    Grilling The Best Steak

    I wanted a juicy steak with a nice crust that was big enough to slice and serve family style, and that had a little finesse.

    While cooking, I basted the steak in an herbed butter sauce. The sauce added a fresh, light flavor that balanced the richness of the meat. In the end, I had a steak everyone raved about, and that felt special but not overly fussy. It was the perfect main course for my Fourth of July party plans.

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    Try These Steak Marinades

    Steak marinades usually contain 1-2 tablespoons of acidic liquids, such as wine, vinegar and citrus juice, per cup of marinade . These recipes will marinate four beef steaks. To make them, combine the ingredients in a glass or ceramic bowl, add the steaks and turn to coat, then cover and place in the fridge to marinate before barbecuing.

    How To Tell When The Steak Is Done

    How to Grill Steak on Charcoal Grill!

    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

    Read Also: Larry’s Steaks Menu Rising Sun

    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 Cook Steak On A Charcoal Grill

    When you have a white patina on your charcoal, your charcoal is ready. It should be emptied out of your chimney and distributed evenly around the bottom of your grill kettle. When your grill is hot and ready to go, its time to start experimenting with the meat on it. Prepare the steak by patting it dry with a paper towel.

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    How To Grill A Ribeye

    The two most popular ways to cook ribeyes are on the grill or roasting them in the oven. What we like about using the grill is how the fire caramelizes the outside and helps a slightly smokey flavor infuse itself into the beef.

    Whether youâre using a gas or charcoal grill, learning how to grill ribeyes is relatively easy as long as you keep a couple of things in mind.

    The first is to watch for flare-ups, the marbling is one of the things that make this cut so flavorful, it can also lead to pretty spectacular flames if a steak is left unattended for too long.

    The second is donât try and cook the whole thing in two minutes over high heat. The best ribeyes are thick around an inch to an inch and a half thick and take a little while to cook right.

    We recommend grilling pretty much every cut of steak over medium heat to make sure it cooks evenly all the way through because who wants to eat a steak that is charred on the outside and cold on the inside.

    Also, thereâs no reason to go through the bother of searing a steak over a super hot grill and then reducing the heat. As long as the grill has been preheated long enough for it to come up to temperature, it will do a fine job of searing the steak.

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