Taking Off The Chill Speeds Up Cooking
The goal of grilling a steak is to brown and lightly char the surface while also cooking the interior to a perfectly juicy doneness, right? If the steak is too cold, the interior might require so much cooking time to reach that perfect doneness that the steak overcooks deep below the surface, turning gray and dry.
Let your steaks stand at room temperature for 20 to 30 minutes before grilling. They will cook faster all the way to the center and stay juicer.
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.
Perfect Grill Temperature For Steak
The perfect grill temperature when cooking your steaks is between 230-260°C. But how exactly will you be able to tell when your steak is done?
Using a tool such as the Weber Connect Smart Grilling Hub, can help you to get it right every time. The heat-resistant meat probe monitors the steaks core temperature, and dedicated cook programmes guide you through the process step-by-step, eliminating all guesswork.
Some people like their steak seared on the outside and dark red on the inside, while others prefer a uniform brown throughout, which means that the ideal steak is ultimately a matter of personal preference.
No matter if you prefer your steak blue, well done, or somewhere in between, the Weber Connect Smart Grilling Hub will help you achieve the perfect steak every time.
Below are the temperatures that the centre of the meat needs to be between in order to achieve your desired steak:
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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 Long Do You Cook A Tomahawk Steak In The Oven
If you dont want to grill your tomahawk, you might instead choose to cook it in the oven. To do this, you will need to begin by setting your oven to 225 degrees Fahrenheit before leaving it to pre-heat.
When your steak is prepared and the oven has preheated, you can then place your tomahawk in the oven. To do this, you should place the steak on a cooling rack, and then place the cooling rack in a baking sheet. You might choose to cover your baking sheet with foil to make cleaning up easier.
Then, all you need to do is cook your steak in the oven for around 45 minutes, or until it reaches an internal temperature of 125 degrees Fahrenheit. This temperature will give you a medium steak, so if you prefer your steak cooked differently, you will need to leave it in the oven for longer or take it out earlier.
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How Long To Grill Steak
For a 1 1/2-inch thick steak, here are the general cooking times:
- 6 to 8 minutes for rare
- 7 to 10 minutes for medium-rare
- 10 to 12 minutes for medium
- 12 to 15 minutes for well done
Note that the USDA recommends cooking whole cuts of beef to an internal temperature of 145°F.
Keep in mind that the thickness of your steak, the heat of your grill, and your desired level of doneness will all impact the time it takes your steak to grill. Raichlen suggests checking the temperature of the steak by inserting a digital meat thermometer through the side, not top down. You can also use Elises handy dandy guide.
Where To Get Tomahawk Steaks
If youre lucky like me, your local grocer or butcher will carry tomahawk ribeye steaks on a regular basis. If thats not the case for you, dont worry! In this day and age, technology can help you out. The internet is an amazing place, and there are options out there to get tomahawk ribeyes delivered directly to your doorstep.
My personal favorite place to get tomahawk steaks online is from Snake River Farms. Snake River Farms is a family owned and operated business whose aim is to produce and provide the highest quality farm to market beef in the USA. Their American Wagyu beef is some of the highest quality, most decadent beef youll find just about anywhere. In particular, I can personally attest to the quality of their:
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S To A Perfectly Grilled Steak
Get better, more consistent results with precise temperature monitoring technology.
Cooking meat over an open fire is the oldest form of cookingand if you ask a lot of seasoned chefs, its still one of the best tests of a cooks skill. Finding that optimal point between raw meat and leather-tough doneness is where the art of grilling lies. Before the advent of kitchen thermometers, cooks had to rely solely on their senses, judging doneness based on the color of the meats surface and its resistance to a gentle prod.
The problem: the range of temperature in which meat is cooked through and remains juicy inside but hasnt turned into a blackened brick on the outside is very narrow. With the help of an accurate thermometer that keeps you updated with alerts, however, you can banish the guesswork and explore exactly whats happening on your grill at every stepand even feel free to walk away.
The Weber Genesis EX-335 Smart Grill with built-in Weber Connect Technology turns your smartphone into a grillers best friend, thanks to an integrated, app-enabled digital temperature probe, inserted in the meat, that monitors every step of the cooking process. The apps preset cook programs, temperature alerts, cooking countdown timer, and other features offer you extra control over the cooking processand as any veteran griller knows, more control means better and more consistent results every time.
Tips For Cooking Usda Prime Beef
Whether you’re grilling your steak or pan-searing it, here are a few tips to ensure a great entrée every time.
Season less. Coarse salt, freshly cracked black pepper and maybe a pat of butter for finishingthats it. Let the steak speak for itself. Flank steak is an exception, and it takes beautifully to marinating. Just be sure to pat the steak dry with paper towels before cooking to aid browning.
Let it sit. After seasoning your steak, let it stand at room temperature for 15 to 30 minutes before cooking. This helps it cook more evenly.
Keep it hot. For the best browning, use a very hot skillet or grill. Avoid continuously turning the steak so a crust can form. This will also allow the steak to be flipped without sticking, as the crust will create a barrier between the meat and the cooking surface.
Time it right. Allow 3 to 4 minutes per side for a 1-inch-thick steak. Make adjustments for steaks that are thicker or thinner.
Feel it out. Steaks are often too thin for an instant-read thermometer to suffice, so youll have to rely on your sense of touch. As the steak cooks, it releases moisture, and the meat firms up. Press the steak with your forefinger to get a reading. Rare steak feels slightly soft, medium is somewhat resilient and well done is firm to the touch.
Take a break. Always allow steak to rest for a few minutes before serving so the juices can redistribute themselves throughout the meat.
The Finishing Touch
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How To Grill A Tbone Steak
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There is nothing like cutting into a high-quality steak seared to perfection on the grill. A T-bone is a great choice for grilling and doesn’t require a lot of preparation. The key to a good T-bone steak is to season it in advance, then cook it indirectly before searing it. Cook the steak to the desired temperature and let it rest so it stays flavorful and juicy.
Advantage #: More Even Cooking
And herein lies the true advantage to the mutiple-flip technique: your meat comes out more evenly cooked from edge to edge. Take a quick peep at this picture. Again, the steak on the left was cooked with a single flip, while the steak on the right was flipped multiple times. I cooked both steaks until they hit 130°F on my instant-read thermometer.
Notice how the steak on the left has a very distinct band of gray meat that circles around the rosy pink center? That gray meat is well-done, dry, overcooked steak and ought to be minimized.* The steak on the right, on the other hand, shows a relatively even pinkness from edge to edge. It’s not quite at a sous-vide level of evenness, but it’s pretty even nonetheless, especially considering that it took about 30% less time to cook than the standard single-flip steak on the left.
*There are those who would disagree and claim that they like this gray band. To you I offer my sympathies, but will not attempt to restrict your rights to practice whatever sort of grilling techniques you like, so long as they don’t infringe on my rights to practice my own.
That said, what it does provide is something no less crucial. Because the next time one of those backyard backseat grillers starts to give you strife about flipping your steak repeatedly, you can calmly point them towards this article , and ask them to reconsider their lives.
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Rest Then Slice And Serve
The second-most difficult part of grilling a steak is not immediately tearing into it after it comes off the grill. Patience is a virtue, because all of that kinetic energy that your meat was just absorbing now needs time to settle down. Rest the steak for a solid 10 minutes under a foil tent to keep it warm or risk ending up with a desiccated piece of meat sitting in a pool of steak juice. When its time to eat, slice that sucker against the grain, which you should be able to identify easily on a flank steak. Serve it with the rest of the chimichurri and enjoy.
How To Grill A Thick Steak
When grilling steak that is 1 ½ inches thick or more, the best way to get the perfect char on the outside and desired doneness in the center is to do the reverse sear. You will cool the steak until it is almost done over indirect heat, then move it to the hotter direct-heat section of the grill for the final sear.
You will want to make sure the indirect heat section of the grill is around 225 degrees F. Then add the steak to the cooler part and cover the grill.
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How Hot Should The Grill Be For Steak
Raichlen recommends establishing two cooking zones in your charcoal grill: one thats very hot for searing the steak, and one thats medium for finishing the steak and cooking it through.
On a gas grill, heat the grill to 450°F with two burners going, which should only take about 10 minutes, then turn one of the burners down to medium to create two cooking zones.
Not sure if the grill is hot enough? Raichlen’s tip is to hold your hand 3 inches above the grill grate and count “1 Mississippi, 2 Mississippi…” If you can only hold it there for a second or two, the grill is hot and you’re ready to cook.
I followed Raichlens advice, and started my steak in the hot zone, then moved it to the medium zone to finish cooking. It worked like a charm.
Use A Thermometer And/or A Timer
Whether you are cooking a thick steak or a flat, thin cut of meat will determine whether you need a meat thermometer or not. For steaks that are at least 1 1/2 inches thick, you will want to use a meat thermometer to get an accurate reading. For rare, remove steaks at 120 F to 125 F, medium rare 125 F to 130 F, and medium 130 F to 135 F.
It’s nearly impossible to get an accurate temperature read on steaks thinner than 1 1/2 inches so it is best to use a timer instead. For 1-inch thick steaks cook them 3 minutes each side over high heat for quite rare, 4 minutes each side for medium rare, and 5 minutes for medium.
Try to avoid this if you can, but if you just have to take a peek, remove the steak from the grill and use the tip of a paring knife to make a cut into the center of the steak to see how things are going. Keep in mind that the steak will continue to cook as it rests after being removed from the grill. Cutting into the steak is discouraged because it will release the precious juices that help flavor and tenderize the meat.
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Choose Your Steak Of Choice
Thick cut steaks consist of:
- Ribeye: This steak is. well marbled and full of flavor. It comes from the middle of the cow in the ribs section. It has high fat content which gives it extra flavor. You will need to trim the fat to avoid flare-ups.
- Strip Steak: Also known as New York Strip Steak, it is tender and a little chewy coming from the rear of the cow. This is my steak of choice and easy to grill with no potential flare-ups.
- T-Bone: Shaped like a T, it brings together two steaks. The tenderloin and a chewier strip steak.
Thin Cut Steaks Consist of:
- Flank Steak: This steak comes from the belly of the cow and is rich in flavor. Always serve the flank steak sliced and cut against the grain.
- Hanger Steak: This comes from the belly of the cow, the part of the cow that hangs down. It has a strong beefy flavor and is great for marinating.
- Skirt Steak: The skirt comes from the diaphragm of the cow. It is a thin cut with plenty of fat and works well with a high heat searing. Should. also be sliced against the grain.
Season Early And Intentionally
If you season properly, you won’t taste the salt. Salt is a flavor enhancer it brings out the flavor of whatever it touches. When you salt the beef correctly, you taste more beef, not more salt.
Bring the steak home and salt it 24 to 48 hours before you cook it. There is considerable disagreement on this, but I prefer to salt early. This steak is inbound for dinner tomorrow, so season the night before, at the latest.
Not all salts are the same: Each type of salt has different amounts of sodium per volume because of the grain size. If you are using a different type of salt than the recipe specifies, then your results will be off. Something might be over- or under-seasoned. See conversions below.
2 teaspoons Diamond Crystal kosher salt = 1 ½ teaspoons Morton kosher salt = 1 teaspoon table salt
Whichever type of salt you use, get familiar with it and stick with it. My preference is Diamond brand kosher, so that’s what I use in my recipes.
Amount of salt per pound of meat: 1 teaspoon of Diamond kosher salt per pound of meat.
Sprinkle it on with your fingers from about 6 inches above the steak for even distribution. It might seem like a lot of salt, but it’s all going to be absorbed into that big steak and not stay on the surface.
Don’t “marinate” a high-quality steak like this. You just want to taste the steak, salt and the grill.
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How To Grill A Thin Steak
When grilling steak that is 1 ½ inches in thickness or less, the best way to get the perfect char on the outside and desired doneness in the center is to sear over direct heat. You simply grill. the steak over the direct heat until it reaches the desired temperature, flipping it about every minute. This will ensure that the surface gets nice and golden brown and that the middle wont cook too quickly. Take the steak off of the grill once it reaches the desired temperature and let it rest 5 minutes before serving.