Dont Flip Your Steak More Than Once
“Keep away from overturning your steak,” says Eric Schlicht, chef at Ocean Resort Casino’s American Cut in Atlantic City, New Jersey. “Let the Maillard reaction do its thing.”
Ideally, Prentiss says you should turn the steak once on each side to get those crosshatch grill marks, and only flip it once.
Is It Important To Let The Steaks Rest
Yes. The steak actually continues to cook during those few minutes. This continuation of cooking is great because it doesnt dry out the steak, as it would by simply leaving it on the grill longer. Cutting into the steak interrupts that last little period of cooking by releasing the heat inside the steak. Trust me, let it rest a few minutes and your steak will turn out perfect.
If you like this recipe, you may also be interested in these other delicious grilling recipes:
Sirloin Steak With Garlic Butter
I have never tasted any other steak that came even close to the ones made with this recipe. If you are having steak, dont skimp on flavor to save a few calories. The butter makes this steak melt in your mouth wonderful.
- 4 pounds beef top sirloin steaks
- salt and pepper to taste
Preheat an outdoor grill for high heat.
- Step 2
In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
- Step 3
Sprinkle both sides of each steak with salt and pepper.
- Step 4
Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
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How To Grill Skirt Steak
Chef Frothingham’s favorite cut, skirt steak, is long and thin with a slightly chewy texture that pairs well with marinades.
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.
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On Cuts And Thickness:
According to chef Dan Sharp of The Meatball Shop in New York City, certain types of steak are better suited for grilling. He recommends a skirt steak for a hot grill, whereas a New York strip or rib eye steak is best for a cast-iron pan over a burner. For pan cooking, Sharp recommends a 3/4- to 1-inch steak because “the thickness gives you time to get a nice crust on the outside without overcooking the inside,” he says.
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Always Let The Meat Rest
Perhaps the most important step that most people don’t do is allowing the steaks to sit once they are taken off of the grill. The steaks need to rest for 5 to 10 minutes before serving or cutting them. This gives the juices a chance to redistribute throughout the steak, which both helps it finish cooking evenly and keeps the meat moister and more flavorful. Place the cooked steaks on a cutting board or platter and tent loosely with aluminum foil. Once rested, either slice or serve the steaks whole.
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The Best Cuts For Grilling
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.
Is It Necessary To Cook The Steaks More After Searing Them
The most important part of reaching the level of doneness you like is the internal temperature. Searing is largely for flavor. If your steak is thicker, it probably wont reach the desired doneness as fast as a thinner one. One thing that helps ensure you dont overcook your steak, is to leave it out at room temperature for 30 minutes before cooking. If raising the internal temperature needs to take longer because the steak was too cold, it will cause the steak to get overcooked.
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Grilled Steak Internal Temperature
The best way to know if your steak is done is by measuring the internal temperature. Everyone likes to eat their steak slightly differently. Some like it well-done and some like it medium rare. So, below you will find internal temperatures corresponding to doneness.
- 135ºF rare
- 150ºF medium
- 165ºF well-done
Remember to always let your steak rest for at least 5 minutes after they finish cooking so they can continue to rise in temperature by 5ºF.
Whats The Best Steak For Grilling
Honestly, when it comes to cooking a steak on the grill, you cant really go wrong with any cut you choose. However, getting a perfectly cooked steak from a grill can be tricky if youre new to steak cooking or using a grill. Each cut of steak is a different size, thickness, and texture, so itll be a different process to grill ribeye steak than it would be to grill a much thicker steak, like a filet mignon.
Another issue you might have with the grill lies in the fat content of steak. Although steaks with more fat tend to be more flavorful and tender , they also can be more dangerous to cook on the grill. As fat drips off cut steaks, grill flare-ups can happen. This is especially common with cuts like the rib eye, which are known for their marbling.
That doesnt mean you cant grill them, but youll definitely need to take extra precautions when doing so. Whether you want to cook a rib steak, a T-bone, or flat iron on the grill, you can learn to do it by following our helpful grilling tips for steak.
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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 Detroit’s 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.”
Grilled Steak With Herb Butter Recipe Highlights
I think this is the perfect grilled steak recipe, & Im pretty sure youll agree. Its
- MELTINGLY TENDER. The 2-zone grilling method cooks the steak with low, gentle heat before finishing with a beautiful char. It cuts smooth as butter juicy, melt-in-your-mouth perfection!
- RESTAURANT-QUALITY. Simply seasoned steaks hit next-level deliciousness when basted in herby, garlicky butter over direct heat. An herb basting brush is a seriously simple technique that feels oh-so-fancy as delicious as your favorite steakhouse, guaranteed!
- THE PERFECT SPECIAL OCCASION MEAL. Steak dinners are the best way to celebrate! Make simple grilled steak for summer holidays like Fathers Day, date night at home, or any other special occasion this summer.
Grilling steak perfectly has never been easier! Read on to learn more about how to make the perfect Grilled Steak with Herb Butter Brush, or jump straight to the recipe& get grilling!
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Grilling Sirloin Medium Rare At 130 Degrees Fahrenheit
- Blue: A temperature of 115 degrees Fahrenheit. There is a light sear on the outside, but the majority of the steak is still cold, firm, and chewy.
- Rare: A temperature of 120 degrees Fahrenheit. The center is still fully red, and possibly slightly cool. Your steak will be full of juiciness and extremely tender.
- Medium Rare: A temperature of 130 degrees Fahrenheit. Our personal favorite for sirloin, a medium rare steak has a deep sear on the outside. The interior is still red, but it is warm.
- Medium: A temperature of 140 degrees Fahrenheit. This steak is still tender while being mostly cooked. The center will be pink, but not red.
- Medium Well: A temperature of 150 degrees Fahrenheit. When you know how to grill sirloin steak medium well, the majority of the steak is brown with a small strip of pink in the center.
- Well Done:A temperature of 160 degrees Fahrenheit. Your steak is entirely brown with no hint of pink. This tends to dry out a steak and make it tough. However, a good quality sirloin will still have flavor at this point, even if no chef recommends well done.
Ready To Hit The Grill
If this all still feels new to you, I encourage you to head over to Grilling 101, a compilation of tips & tricks for all of the grilling basics everything from how to light your grill to how to clean your grill.
All this talk about grilling have you feelin ready to hit the grill? Me too! Be sure to check out this post for my 15 go-to marinades you need this grilling season. At our house, a good marinade is at the heart of grilling season. Im positive these marinades will be on repeat at your house this summer! For even more grilled goodness, be sure to check out all of our Grilling & Smoking recipes.
& lastly! Be sure to give @playswellwithbutter a follow on Ill be teaching you how to grill up some goodness all summer long, & we have so much fun on Instagram!
Want more grilling tips & recipes?
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What To Serve With Grilled Ribeye Steak
Im a meat and potatoes kind of guy, so I am obviously going to suggest pairing your grilled ribeye steak with garlic mashed potatoes. Theyre creamy, garlicky and honestly one of the best sides ever.
If you are watching your carbs, try this crazy good grilled broccolini. The acid in the lemon is the perfect balance for the fattiness of the steak. Talk about fresh!
If you cant find broccolini, try this spicy grilled baby bok choy. Only slightly spicy, the flavor from these grilled veggies can stand on its own, but goes well with a ribeye.
How To Grill Top Sirloin Fillet
Grilled top sirloin fillet is a highly flavorful, rich cut of meat. While its not as tender as filet mignon, New York strip or porterhouse, the meat has a more intense flavor because it has a little less fat. For best results, cook top sirloin fillet to the rare or medium-rare point to keep the meat from drying out and becoming chewy.
Remove the top sirloin fillet from the refrigerator 60 minutes before you want to cook it to warm up to room temperature. Cover the meat with plastic wrap or aluminum foil.
Preheat a gas grill to the maximum temperature or preheat a charcoal grill for 30 minutes. Coat the surface of the grill liberally with corn oil.
Pat the top sirloin fillet dry with paper towels to remove any excess moisture.
Brush the top sirloin fillet with an even mixture of corn oil and vegetable oil to just coat the steak. Season the steak all over with freshly ground black pepper to taste.
Place the top sirloin fillet steak on the grill over the hottest part of the grill. Close the top and cook the steak for 2 minutes for rare meat, 3 minutes for medium rare and 4 to 5 minutes for medium.
Flip the top sirloin fillet over using a spatula and cook the steak for the same amount of time as the first side.
Remove the top sirloin fillet from heat and allow it rest on a serving plate for 5 minutes. Season the top sirloin fillet to taste with coarse ground kosher salt and serve it immediately while hot.
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Whats The Best Steak To Grill
Best Beef Cuts for Grilling
- Chuck Eye Steak A low-cost alternative to the Rib Eye Steak.
- Ranch Steak. Affordable, lean and versatile.
- Flat Iron Steak. Extremely tender, well-marbled and flavorful and great for grilling.
- Tenderloin Steak
Make The Steak Seasoning
Start by making the homemade steak seasoning. Trust me this homemade version is light years better than anything you have pre-mixed in your cupboard. Add rock salt, whole black peppercorns, minced dried garlic, minced dried onion, fennel seeds, and red chili pepper flakes to a mortar then grind it up with the pestle.
If you dont have a mortar and pestle, add the ingredients to a heavy duty Ziplock bag, squeeze all the air out then crush with a meat mallet, rolling pin, or heavy bottomed skillet.
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Let The Steak Rest Briefly Then Serve
“You always want to account for carryover cooking in the time that it takes to get the steak off of the grill and on the table,” says Epi Food Director Rhoda Boone. Let the meat rest for about 5 minutes, and it’ll be ready to slice or serve whole so that your hungry guests can attack it with their own knives.
George Foreman Grill Steak Tips
If youre looking for a delicious way to cook your steak, then you should definitely try grilling it on a George Foreman grill! George Foreman grills are known for their ability to cook food evenly and quickly, so your steak will come out perfectly cooked every time. Plus, the grill marks that it leaves on your steak will make it look even more appetizing!
Once you learn how to cook steak on an electric indoor grill, grilling steak on a George Foreman grill becomes a breeze. If you have one, close the lid after five minutes on the high setting and grill for five minutes. If you want to leave cross grill marks, use one-quarter turn of the grill to turn the steaks. If you enjoy smoky flavors, you can add liquid smoke to your meat during cooking. Some grocery stores sell liquid smoke in flavors such as pecans, hickory, apple, and Mesquite. George Foreman grill recipes can be adapted from any grilled recipe you can find.
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Don’t Forget The Thermometer Even If You’re A Pro
Chef Ragano asserts this is one of the most important things to remember. “Temping a steak by hand can be tricky,” he says. “It takes a ton of practice and a ton of experience. Thomas Keller once said, ‘You have to cook a steak a thousand times just to suck at it.'”
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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.
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Should I Close The Grill When Cooking Steak
If youre grilling quick-cooking foods such as burgers, thin steaks, chops, fish, shrimp, or sliced vegetables directly over the flames, you can leave the grill open. But when you grill thicker steaks, bone-in chicken, or whole roasts youll want the lid down, especially when youre cooking with indirect heat.