How To Bbq Fillet Steak Full Guide
The BBQ is one of my favorite ways to cook a nice piece of meat.
There are endless possibilities for flavors and ways to cook, but in this post, Ill show you how to BBQ fillet steak.
This is a pretty simple process, but there are a few things you need to know in order to get it right.
The first step is to choose the right piece of meat. You want to get a nice, thick piece of steak. The fillet is a good cut for this since it is so tender.
Lets get into it
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Preparing For The Grill
One thing that most steaks have in common is that they need a bit of preparation before you get started. Your grill will, too, to ensure that its at the proper temperature and ready to cook up the perfect steak.
First, make sure your steak cuts are at room temperature before you place them on the grill. Doing so will help you get a more even cook so that the inside can cook to your preferred doneness without charring the outside.
Then, get your grill oiled and fired up! Make sure your grates are greased so your steaks can turn easily without getting stuck. Turn the grill on high heat and allow it to warm up before adding your steaks to give it the incredible sear youre after.
Cooking Times And First Position
Have everything at hand before you put the steaks on so that the grill has your full attention. Keep the grill closed as much as possible to hold in the heat. Before putting on the steaks, take a good look at them. Decide which side you are going to call the “top.” You will cook the steaks in four positions, timing each change in position.
Medium Rare:
- 1-inch thick steak: 1 minute per position
- Between 1 and 2-inch steak: 1 1/2 minutes per position
- Less than 3/4-inch steak: 45 seconds per position
Medium Well or Well Done :
- 1-inch thick steak: 2 minutes per position
- Between 1 and 2-inch steak: 3 minutes per position
- Less than 3/4-inch steak: 1 minute per position
For the best results, it’s important to know your grill. Some grills comfortably hit temperatures over 700 F, while others have trouble mustering 500 F. If your grill runs at a lower temperature, you might need to increase these times by as much as double.
To start, open the grill and position the steaks on the grate farthest from youmeaning the top of the steak is to the back of the grill or at the 12 o’clock position.
With the steaks on the grill, close the lid and start counting the time as indicated above.
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How Long Is Steak Good For After Its Sell
As a steak lover, I am sure you bought your favorite cut many times, but for some odd reason just never got to cook it as planned.
When you remember that you still have that juicy fillet mignon or ribeye steak, your mouth starts watering, and your mind starts running wild.
So, you grab it from your cold box but notice that it has passed its sell-by date. The first question that crosses your mind is: Is eating still good?
The good news is that because it has passed its expiration, it does not mean that you still can not enjoy it.
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How To Select The Right Temperature For Sous Vide Steak
The doneness of a steak is by and large determined by the maximum internal temperature it reaches during cooking. For instance, so long as a strip steak does not rise above 130°F , it will never cook beyond medium-rare. With traditional cooking methods, there is a very short window of time during which your meat is perfectly cooked. A minute too long will mean overcooked meat. With sous vide cooking, on the other hand, that window of time is stretched into hours, which means your steak will be hot and ready to go whenever youre ready to sear and serve it.
Temperature can have a major impact on the juiciness and texture of a steak. Here, Ive collected juices expelled by three nearly identical steaks cooked to different temperatures:
The one cooked to 160°F lost more than 10 times as much juice as the 120°F rare steak. Additionally, with the well-done steak, you can see a distinct layer of rendered fat floating on top of the juices. I recommend cooking steak in the rare-to-medium range, so that you minimize juice loss while also keeping those fats inside the steak where they belong, adding flavor and juiciness to each bite.
Heres a rough breakdown of how steaks feel at different degrees of doneness.
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Grilling Steak Why You Need To Do It
Steaks on the grill really is the bees knees. Theyre juicy, tender, and that charred flavor on the outside you just cant beat it! Our sous vide steak is one of my favorite things to grill, but I realize that not everyone has a sous vide, so we thought wed come up with a much simpler, marinated grilled steak recipe.
What I Consider Medium Rare
Finally it is important to note that steak doneness is also an important variable. The rule of threes as I discuss is tuned to give you a medium rare steak.
Note that in the above cell phone picture that this ribeye is what I consider medium rare. Red almost pink throughout with no sign of gray.
So lets put all these variables together and learn how to modify them as we need to. How does this apply to cooking a really thick steak?
Well the best example I can think of is a thick filet mignon medallion. These steaks are normally 2-3 inches thick. Will the rule of threes work? The answer is YES! But it is a modified rule of threes.
The one rule that I think should not be altered with the rule of threes is the three minutes of direct heat on each side of the steak.
When I cook over a high heat any more than 3 minutes on each side looks too burnt to me. Three minutes is just right for nice grill marks and a good char.
If the direct heat variables are locked this means that only the indirect times can be extended.
For a 2-3 inch steak the rule of threes will be modified to 3-3-4-4 or maybe even 3-3-5-5.
The extended indirect grilling time cooks the inside of the steak while not burning the surface of the steak.
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Keys To Perfectly Grilled Flank Steak
- It must be tenderized either by the butcher or at home by scoring.
- It must be cooked to perfection . Refer to the grill time and temperature chart below.
If you’re new to barbecuing steaks, cuts of meat that are lean like flank and brisket are much more challenging than cuts with a high degree of marbling like rib eyes and filet mignon.
How To Know When Steak Is Done
The time needed to cook a steak varies depending on its thickness, and how you like it. Dont be tempted to cut into a steak to see if its done. This allows the precious juices to escape, making the meat tough. Instead, press the centre of the steak with the back of your tongs if its medium the meat will spring back. Use this guide for cooking times and to tell when its ready.
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What Does A Tomahawk Steak Taste Like
The tomahawk steak has deep beef flavor but with very little fat. Tomahawk steak is one of the leanest cuts of meat and contains less than 1% fat. In other words, very little fat and a lot of flavor.
Compared to other rib steaks, the tomahawk steak is a bit on the mild side. This is because it has been “aged” for around 45 days in the USDA aging center , which cooks down its fat levels into more concentrated flavor. Other rib steaks are not aged, so their flavor is more subtle.
The tomahawk steak has a rich, beefy flavor and is very juicy as well. The bone-in structure of the tomahawk steak also helps to keep it tender and juicy. It has a lean texture as well, meaning that it’s dry when fully cooked but it turns into an extremely tender piece of meat while you’re grilling or roasting it.
How Do You Cook A Sirloin Steak On A Weber Grill
Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Rest for 3 to 5 minutes after removing the grill. Sprinkle salt and pepper on the cooking grate after brushing it with olive oil. Meanwhile, heat the oil in a large skillet over medium-high heat.
Add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until softened and translucent. Stir in the garlic and sauté until fragrant, about 1 minute. Season with pepper and salt, to taste, and continue to cook until the onions are translucent and lightly browned, 2 to 3 minutes more.
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Cooking Steak On The Grill
Once the meat fillet has spent a few good hours in the , it is time to pop it over the grill. The duration of cooking a steak on the grill is totally dependent on two factors the first is the thickness of the meat fillet. Another factor is the type of steak that you want. The different types include rare, medium-rare, and well done.
What Is Ny Strip Steak
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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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.
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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.
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.
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How To Make My Steak Juicy And Tender
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How Do You Grill The Perfect Steak
The trick for perfect grilled steak is to create two heat zones on your grill one side will be screaming hot with a high flame, while the second side will be unlit and cooler. Sear the steaks on the hot side to get a flavorful, golden brown crust and those coveted grill lines, then move them over to the cooler side to finish cooking all the way through. This creates a sizzling steak on the outside, and tender, buttery steak on the inside.
YUM.
Hey you know what? Steaks on the grill with sweet corn on the side? THIS is the kickoff to summer Ive been waiting for!
Grilled steak with herb butter melted on top
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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.
Ingredients To Grill Steak
- Ribeye or New York Strip Steaks: This recipe uses steaks about 1 to 1 1/2 in thick steaks. The thicker the steak, the longer it will need to cook. These cuts are widely available, have a great balance of tender meat, and enough marbling, i.e., fat, for fantastic flavor.
- Avocado oil: Avocado oil has a high flash point meaning it can be heated to a high temperature before breaking down or burning so it is perfect for grilling. Substitutes include safflower oil or sesame oil. Sesame oil adds sesame flavor. This is great if you are going with Asian flavors for your meal.
- Butter: Butter adds a layer of richness and moisture at the end, but it is optional.
- Salt and pepper: Seasonings contribute to the brown crust that creates so much flavor for a steak. The salt, especially, draws juices to the outside of the meat, helping the crust form. Other spices popular for steak rubs include garlic and onion powder, smoked paprika, cumin, thyme, or oregano. Some rub recipes add brown sugar, but use it sparingly and know that sugar burns easily and can contribute to over-browning and flare-ups.
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How To Choose The Best Steak
It may seem overwhelming when you head off to the store to pick a great steak to cook. There are so many options! So what exactly do you want to look for? Here are a few clues:
- Check out the marbling of a steak as the white streaks of fat that are visible on a cut of meat is what gives it flavor. Look at the grade given to the piece of meat by the USDA. This rating is given to steaks to reflect the overall quality.
- The thickness of the meat will obviously be an indication of the cooking time required to cook the piece through for doneness. Plan on a thicker cut of meat requiring more time to cook on the grill.
- Choose the cut of steak you want to cook. Popular cuts that are available include chuck or rib eye steak, flat iron, tenderloin or filet mignon, flank, strip steak, skirt, porterhouse and T-bone steak.
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Pouring Sauce Mix At The End
If you have got tender pieces, you can oil coat them and straight away put them in the grill or air fryer to get them crisp. After taking them out, immediately pour the marinade mix on the top and let them sit for about 20 minutes to allow the crusts to absorb. You can make the mixture in edible oil by adding marinade herbs and salt as required. It cuts the time taken to grill steak since you can prepare the mix while grilling the tender pieces parallelly.
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