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How To Bbq The Perfect Steak

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How To Grill Steak

How to Grill the Perfect Steak | Weber Genesis II Gas Grill | BBQGuys Recipe

Grilling steak can be intimidatingespecially when everyone has a different opinion about how cooked it should be . But I promise you that, in reality, it’s easier and faster than grilling chicken. Below is our basic guide for how to grill steak. Follow our rules and cooking times, and you’ll be a grill boss in no time.

Pick your cut.

Our all-time favorite for grilling: the ribeye. Thick and beautiful, with the ideal amount of marbling of fat , it doesnt need a marinade. We also included steps for other insanely tasty cuts like flank steak, skirt steak, filet mignon, sirloin, tri-tip, and strip steak. Each cut boasts a different combo of fattiness and tenderness.

If you’re working with a leaner cut, marinate it!

If you’ve got time , marinate the meat, especially for flank and skirt steak. Our flank steak marinade is perfect, but it’s really, really easy to make your own. Start with olive oil, then whisk in something bold , something fresh , and something sweet . Sirloin also takes well to marinade!

Remove the chill.

Steak right out of the fridge will cook unevenly. Set yours out at room temperature for 30 minutes before grilling

Create a crust.

Oil the grill .

Give your grill grates the cast iron treatment for a non-stick start. Use your tongs to brush the clean grill grates with a high smoke point oil on a paper towel. Heat the grill on high heat until the oil starts to smoke, then rub the grates once more, creating a slick coating on the grates.

Be direct.

Flip or don’t.

Place The Steak On The Grill

Now that your BBQ is nice and hot and the grill is oiled, its time to place your steak on the grill.

Make sure to place it at a diagonal so you can get those nice char marks on the outside.

Cooking a fillet steak can be tricky as they are so lean, but its important to only cook the steak on one side.

You dont want to have to use a spatula and flip it over or it will mess up those nice char marks youve got going on.

After around 2 3 minutes of cooking, youll start to see those nice marks form on the steak.

How To Grill Sirloin Steak

Sirloin doesn’t have as much marbling as a rib-eye or strip steak, but it’s still a great option for the grilla hearty, versatile cut. Chef Frothingham notes that there are at least 10 cuts that can be considered a sirloin the main difference between a N.Y. strip steak and a sirloin is the location on the cow and the fat content. He likes sirloin for steak sandwiches, or grilled and sliced over a big, fresh salad. You could marinate sirloin, or stick to salt and pepper.

  • Preheat the grill.
  • If you didn’t marinate the steak, season it generously with salt and pepper before grilling.
  • Cook the sirloin steak for about four to seven minutes on each side, or until it reaches your desired doneness. Chef Frothingham prefers an internal temperature of 128 degrees.
  • Let the steak rest before slicing and serving.
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    How To Pick The Best Steak Cuts

    Picking the best steak cut is a lesson in knowing your audience. There are multiple cuts of beef that work well on the grill, but the size, flavor and cooking methods can change slightly from cut to cut. Here are the best steak cuts for grilling and what to keep in mind when youre cooking with them:

    • Ribeye If youre a fan of steak with some fat, this is the cut for you. Ribeyes can be either bone-in or boneless, but the fattiness of the steak allows it to carry the meatiest flavor of any cut. An excellent candidate for grilling, this steak does well with a sear on high heat.
    • Filet Also known as the tenderloin or filet mignon, the filet comes from a part of the cow under the ribs. Its the most tender and also the most expensive. Because its small, its also often cut thick, which means the best way to cook the filet is by giving it a good sear and then finishing it off in the oven.
    • New York Strip A neighbor to the filet, strip steaks come from behind the ribs and are slightly larger than the filet mignon. It typically has strips of fat around the outer edge, as well as marbled within. These are great steaks to cook over a high heat.

    Dont Cook Your Steaks Straight From The Fridge

    5 Pro Tips

    Prentiss advises taking your steak out from the fridge about one hour before you’re going to cook it, and setting it on a roasting rack.

    Sharp prefers to season his steaks a couple of hours in advance, and then agrees about letting them come to room temperature before cooking. There’s an exception, however: “If is on the thinner side,” he says, “starting it cold will give a buffer from overcooking the center.”

    While chefs differ in their recommendations for length of time at room temperature before cooking, chef Dinesh Jayawardena advises not squeezing the time below a half hour.

    Also Check: How Do You Cook A Steak On A Pellet Grill

    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.

    How To Grill Flank Steak

    Flank steak is a lean, relatively thin cut that cooks quickly on a hot grill. Since flank steak is less fatty than other cuts, it’s best to marinate it for extra flavor. Frothingham recommends a cilantro-forward marinade with garlic, lime juice, canola oil, jalapeño, honey, shallot, oregano, and salt. Reserve some to finish the steak after cooking!

  • Preheat the grill. Once it’s hot, drain the flank from excess marinade to avoid flare ups.
  • Place the flank on the grill. You should hear a nice searing sound!
  • Cook the flank steak for about four to five minutes on each side, or until it reaches your desired doneness. Chef Frothingham prefers an internal temperature of 135 degrees.
  • Let the steak rest before slicing against the grain and serving. Reserved cilantro marinade, grilled onions, and warm tortillas make for a wonderful accompaniment to flank steak.
  • Recommended Reading: How To Cook Beef Steak

    Top 3 Grilling Steak Tips

  • Sear + Cook: Love grill marks and perfect steak all in one? Follow our sear + cook method by first searing your steak at high heat and then cooking it at a lower temperature. Youll get the grill marks without burning your steak.
  • Dont Over Cook: when in doubt, keep an eye on the internal temperature of your steak. We like to keep a meat thermometer on hand at all times while grilling steak tp make sure we can grill it to the perfect temp.
  • Let Rest: always let your steak rest once youre done grilling so that it can continue cooking 5ºF more. Letting your meat rest also helps make your steak super juicy.
  • TUTORIALS

    Advantage #: More Even Cooking

    How To Grill The PERFECT Steak Every time! | Cooking Is Easy

    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. Its not quite at a sous-vide level of evenness, but its 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 dont 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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    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!

    What To Do With Leftover Steak

    Got leftover steak? Dont waste it! Here are a few ideas to repurpose it:

    Salad: make our Butter Lettuce Salad and top it with sliced grilled steak. Or, make our Steak Salad Recipe with tons of veggie and an herby vinaigrette.

    Nachos: make a big sheet pan of nachos and instead of using ground beef, use sliced steak instead.

    Bowls: Make our beef taco bowls, but use diced steak instead of ground beef.

    Mac and Steak: Make a box of mac and cheese and serve it with sliced grilled steak.

    Read Also: Best Steak Rub To Buy

    Selecting The Right Cut

    First, a definition. Steaks are basically any piece of meat that falls under the category of “fast-cooking” cutscuts that are low enough in connective tissue that they don’t require the long cooking times that “slow-cooking” cuts require. The difference between a steak and roast essentially comes down to size. Any good roast can be cut into individual steaks .

    Season The Steak Simply And Generously

    California Grilling: How to Make the Perfect Tri

    Use lots of kosher or sea salt and freshly ground pepper. I like to sprinkle on garlic powder as well, but this is optional.

    Tip: Pat the steak dry with a paper towel first, brush with oil, season, then pat seasoning into steak.

    Tip: EITHER season right before grilling OR an hour or more before grilling . I season right before grilling.

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    How To Bbq The Perfect Steak

    One of the most important things about BBQing the perfect steak is choosing the right cut of meat. Bolton Foods has a variety of choice cuts.depending on your preference and taste.

    Suggested Cuts:

    • Bolton Gold XL Rib Eye
    • Bolton Gold Regular NY Stiploin
    • Canadian Prime
    • Bolton Gold NY Thick Striploin
    • Bolton Gold Angus Bacon Wrapped Filet Mignon
    • Bolton Gold Veal Cutlets

    After choosing your favorite Bolton Gold Cut, the next step in BBQing the perfect steak is choosing making the perfect mix of spices and herbs to elevate it to the next level. While Bolton Foods choice cuts are incredible with a simple salt and pepper with a nice dollop of fresh butter, elevating your BBQ game with new and different ingredients will take you on a taste adventure.

    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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    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 Hot Should The Grill Be For Steak

    DJ BBQ’s Perfect Steak Recipe

    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? Raichlens 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 youre 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.

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    How To Grill A Rib

    Rib-eye is a fatty, flavorful cut of steak. You can marinate rib-eye if you’d like, but it tastes great with a simple seasoning of salt and pepper right before it hits the grill. As chef Frothingham says, “This is where less is more.”

  • Preheat the grill.
  • Season the rib-eye generously with salt and pepper.
  • Cook the rib-eye for about four to six minutes on each side, or until it reaches your desired doneness. Chef Frothingham prefers an internal temperature of 125 degrees. Rib-eye is a fatty cut, so watch out for flare ups.
  • Let the steak rest and enjoy!
  • 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.'”

    RELATED:Meat Temperature Cheat Sheet

    Read Also: Best Online Steaks For The Money

    Salting Early Pays Off

    You might have heard the warning that you shouldnt salt meat too far in advance of cooking because it can draw out moisture. Its true that salt draws moisture towards itself, but over the course of 20 to 30 minutes thats a good thing, because the salt begins to dissolve into that little bit of moisture.

    When the steak hits the hot cooking grate, the sugars and proteins in the moisture combine with the salt and other seasonings to create a delicious crust. Any moisture you might lose is well worth the flavor of that crust.

    Ribeye Steak Recipe Faqs

    Grill A Great Steak

    What temperature do you cook steak on the grill?

    Grill on high heat, about 450 to 500 degrees, for 3 minutes on each side. Then lower heat to medium-low to finish grilling your steaks. This is the method we use for grilling ribeye, and it gives the most delicious results with a perfect sear every time.

    How long do you grill a ribeye steak

    I like to sear a 1.5-inch ribeye steak for approximately 3 minutes on each side and then continue cooking with the lid closed to your desired degree of doneness. Always use a meat thermometer and refer to our degree of doneness chart.

    Do you close the grill when grilling steak?

    Yes, but not right away! You will grill for 3 minutes on each side with the grill open before closing the lid. Then, lower the temperature to medium-low and close the lid to finish grilling ribeyes.

    Are steaks gluten-free?

    Yes! My grilled ribeye steak recipe is perfect for a gluten-free diet.

    Are steak keto-friendly?

    Grilled steak is a perfect choice for a keto diet. There are very few carbs in this recipe. Pair it with garlic butter sauce and it’s a keto dream come true!

    Also Check: Wagyu New York Strip Steak

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