Best Portable Charcoal Grill: Weber 121020 Go
If charcoal is your preferred grilling method–but you need something you can take anywhere–you’re in luck. The Weber 121020 Go-Anywhere Charcoal Grill is a perfectly portable grilling solution that uses charcoal for amazing taste every time. People who have bought this grill say it’s ideal for the park or the campsite and that it cooks better than more expensive full size grills. Small and mighty for the win.
Do You Always Find A Coulotte Steak Fat Cap
Although its a lean cut of steak from the beef loin, youll almost always find it cut with a thin layer of fat covering one side of the cut of beef. In this recipe, youll learn how to leave the fat cap intact and maximize the juicy flavor it provides by scoring the fat cap before searing or grilling it.
Grilling Tools For Perfect Steaks On The Grill
- Jelly Roll Pans – used for everything from cookies to roasting, a good baking pan will last for years.
- Tongs – I love this set of 3. I use every pair of them. They are so handy and grip amazingly well!
What should I serve as a side dish?With love from our simple kitchen to yours. Do you love TSRI? Don’t miss another recipe. Click here to and receive new recipes in your inbox every day!Don’t miss a thing! Follow us on | | |
Tips For Steak On The Grill
- Allowing the steaks to warm slightly will help them to cook more evenly. This results in perfect steaks on the grill.
- Do not overdo the olive oil or it will cause flare-ups on the grill. Don’t ask how I know. Just trust me on this one.
- Sprinkle the steaks liberally with salt and pepper, don’t be afraid of the salt. It will infuse into the meat and bring out the beefiness of the steak. And remember adding salt during cooking makes flavorful food. Adding salt after cooking, just makes salty food.
- Allow your steaks to cook and get a delicious sear on them.
- Avoid the temptation to poke, press, or move your steaks until it is time. This is one of the most important tips for perfect steaks on the grill.
- When cooked place the steaks on a baking sheet and loosely tent with aluminum foil. Allow steaks to rest for 5 minutes. This will help the juices redistribute throughout the steak delivering a more flavorful product!
Searing Steak Equals Flavor
A rule of thumb that separates professional chefs from many home cooks is that chefs sear their steaks for more time. This is because professionals understand that you can lock in flavors and aromas on the surface of steak by searing it, so they let their steaks sizzle over direct heat until the surfaces are dark, dark brown. Dont believe that searing locks in the juices. Its a myth. But searing sure does make a steak a whole lot tastier.
You May Like: Church’s Chicken Fried Steak
How Long Does It Take To Cook A 2
Put the steaks on the grill and cook them for 4 to 5 minutes unless they get golden brown and crispy. Then flip the steaks over and continue grilling. For medium-rare, you have to grill for almost 3 to 5 minutes at an internal temperature of 135 degrees. While for a medium steak, cook for 5 to 7 minutes at 140 degrees and 8 to 10 minutes for medium-well at 150 degrees F.
Best Grill For Camping: Lodge Cast Iron Sportsman’s Grill
Love cooking out under an open sky? The Lodge Cast Iron Sportsman’s Grill makes a great addition to any camping gear collection. This American-made grill combines classic design with modern convenience. Reviewers rave that this grill cooks evenly, especially the more you use the grill, and they love the size and sturdiness, particularly for camping.
Don’t Miss: Big Texas Steak Ranch Hotel
S To Perfectly Grilled Steak
1. Start with a Clean and Oiled Grill: More than cooking time, more than spice rubs, a clean grill makes all the difference when cooking great steak Clean grates keep the steaks from sticking when you turn them. All you need to do is heat your grill, give it a good scrub with a heavy duty grill brush, and lightly brush it with vegetable oil. This essentially creates a nonstick cooking surface.
2. High Heat Cooking: Crank that heat up! You want the grill to be at least 450°F, or hot enough that you can hold your hand over the grill for just one second. High heat ensures a good sear and a crispy crust on these steaks.
3. Season the Steak: Steaks dont need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper. If you want to get fancy, you can add spices like chili powder, paprika, or garlic powder to the rub.
4. Turn Steak Once: Steaks are so quick-cooking that you really only need to turn them once. Flipping too frequently might also prevent the steaks from forming their tasty, well-seared crust . Theyre ready to be flipped when they release easily from the grill, just like with searing meat on the stove top. Use a pair of pincher tongs for turning the meat instead of poking it with a barbecue fork those forks just pierce holes in the meat, mauling it and releasing its juices.
Rare: 125°F 130°FMedium-Rare: 130°F 135°FMedium: 140°F 145°FWell-Done: 160° and higher
How To Grill A Perfect Steak
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY AFFILIATE NOTICE FOR DETAILS.
How to Grill a Perfect Steak is your go-to grilled steak guide! Every step is broken down to make the process of grilling steak easy and approachable!
THIS POST IS SPONSORED BY:This post is sponsored by Country Natural Beef, the opinions are my own.
Read Also: Coupons For Charleys Philly Steaks
Best Instant Read Thermometer: Smak Digital Instant Read Meat Thermometer
Don’t like standing over a hot open oven while you wait for your meat thermometer to come to temperature? With this Smak instant thermometer, you won’t have to. It provides an accurate digital readout in 3 seconds or less. This rapid response time means less energy lost from your oven as you read the temperature and less hassle for you as you wait for the reading.
How To Grill A Perfect Ribeye Steak On A Gas Grill
You cant beat the flavor of a ribeye. If youre not familiar with how to cook this cut of beef, its simple on a gas grill. Follow the steps below to cook the perfect ribeye at your next backyard barbecue.
Ribeye steaks are one of the most flavorful cuts of meat because of their marbling, or fat content. The more marbling, the higher the USDA grades the steak. Prime is the highest rating, followed by Choice and then Select. Our experts recommend buying ribeyes that 1.25 inches thick with marbling throughout. Anything much thicker or thinner could make cooking more difficult, and the fat enhances the flavor.
You May Like: Church’s Chicken Chicken Fried Steak
How To Grill Steak With A Cast Iron Skillet
A cast iron skillet gets scorching hot and stays that way, hitting steak with the same sort of powerful heat that a grill does.
How To Prepare Steak For Grilling
Two things are important here – temperature and seasoning. Especially for larger cuts, letting the meat come to room temperature before you cook it ensures the beef will cook evenly.
Small steaks benefit from a bit of chill if you’re aiming for mid-rare, as they cook much more quickly. We highly recommend letting the cut sit out for at least half an hour, even up to two hours for big pieces of meat.
Secondly, seasoning is king. Salt and pepper are the classics, and there’s a reason for that. While all sorts of rubs and marinades exist, if you’re just starting out, learn how to use the basics first. They’re your best friends when it comes to getting to know seasoning.
Salting your steak a couple of hours before you grill allows the seasoning to penetrate right through the meat, making it flavorful throughout. Some people even salt overnight.
If you’re in a hurry, don’t salt a cold steak 10-20 minutes before cooking – this will mostly just draw out moisture and dry the meat out. Salting right before the steak hits the heat means that you won’t lose moisture in this way.
One final tip is to pat the beef dry when you’re bringing it up to temp. This will allow it to develop a better sear when you grill it.
Don’t Miss: Kansas City Steak Company Seasoning
How We Tested The Best Grill Thermometers
During testing, we evaluated the grill thermometers on a scale of 0 to 4, with 4 being the highest mark to receive, using a series of questions. The results were calculated and averaged.
- How easy was it to use?
- How easy was the display to read?
- How accurate was it?
- For smart thermometers, how easy were they to set up and use, and how good was the connectivity?
- For those with a timer, how easy were they to use?
- For handheld thermometers, how comfortable were they?
- How likely were we to use them again?
- And lastly, were they worth the money?
We also evaluated their performance, comfort, durability, storage, materials, how they charged, and other pertinent factors just as we would in real-world conditions: rain or shine at night or during the day with family members, friends, and pets around and with other food cooking at the same time. We feel it’s important to note that grilling doesn’t happen in a laboratory therefore, testing grilling thermometers shouldn’t, either.
Additional Ways To Cook The Perfect Porterhouse Steak
Besides the grill, you can use other cooking methods with porterhouse steak that turn out just as delicious, whether you like a medium rare steak or well-done steak. Here are a few of the most popular cooking methods to consider:
- Oven-Baked Porterhouse: Baking works well with porterhouse because its a thick steak that doesnt dry out easily. To bake porterhouse steak, you should sear it first in a cast iron skillet with 1 tbsp olive oil for 2-3 minutes on each side. Then, transfer it to a 425°F oven and finish cooking for 2-5 minutes, depending on your desired doneness level. Use a meat thermometer to check the internal temperature before serving.
- Pan-Seared Porterhouse: For a pan-seared steak, youll use a cast iron skillet with a small amount of olive oil to get a nice, golden-brown sear on all sides over medium-high heat. Then, turn the heat to low and cover, cooking for another 4-6 minutes until youve reached your desired doneness.
- Reverse-Seared Porterhouse: A reverse-seared porterhouse steak gets cooked in the oven first before searing. Preheat the oven to 250°F and cook until a meat thermometer reaches 125°F for medium-rare . Meanwhile, preheat your skillet over medium-high heat with one tbsp of olive oil. Add the steaks, and sear on both sides, about 2-3 minutes each.
After using any of these methods, allow the steaks to rest for 5-10 minutes before enjoying.
Read Also: How Do You Cook Steak
The Best Indoor Grills To Get Your Dinner Sizzling
Chicken, steak, burgers, kebabs all your favorite outdoor meats grill just as beautifully on an indoor grill. Whether you don’t have patio space outside for a traditional grill or you simply prefer the convenience of grilling indoors all year round without worrying about the weather, you can’t go wrong with an electric griller that is the perfect size for your kitchen.
If you typically cook for one or your counter space is very limited, the compact Dash Mini Maker has you covered. For larger family dining, turn to the versatile Ninja Foodi Grill that offers air frying, baking, roasting and dehydrating in addition to grilling. Worried about smoking up your kitchen with your indoor grilling? The smokeless grill from the Philips Avance Collection has just what you need.
Indoor grills have come a long way in the past few years and offer a ton of versatility. When you’re ready to jumpstart your taste buds, check out our list of some of the best indoor grills to take your kitchen to the next level.
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.
Recommended Reading: Charlie Palmer Steak Restaurant Week Menu
Best For Limited Counter Space: George Foreman Rapid Grill Series
Short on counter or storage space? The George Foreman Rapid Grill Series has a unique design that lets you store it vertically when it’s not in use. The unit preheats 30% faster than comparable grills, and the removable grill plates have a durable PFOA-free, non-stick coating that makes them easy to clean. You can even stick them in the dishwasher! The grill comes in two sizes to create four or five servings at a time.
Fourth Position And Testing For Doneness
As you prepare to turn the steak for the last time, it’s time to start checking for doneness. The steak should show no red around the side and the top side should have a rich brown color. As you pick the steak up to rotate it 45 degrees , feel the density of the steak. A medium-rare steak should be firm but still have a good amount of give. Close the lid of the barbecue and continue grilling.
After this last position, turn down the heat on your grill and, if needed, test the temperature of the steak. The internal temperatures for different levels of doneness are:
- Rare: 120 to 130 F
- Medium Rare: 130 to 135 F
- Medium: 140 to 150 F
- Medium Well: 155 to 165 F
- Well: 170 F or higher
If your steak needs more cook time, leave it where it is and continue grilling on medium heat until done.
Also Check: How To Cook A Grill Steak
How To Cook The Perfect Steak
Season the steak one hour before cooking, using extra virginolive oil, fresh ground black pepper, and kosher or sea salt. Leave it at room temperature until cooking.
Open a window or start a ventilation fan, cooking in this method can produce a fair amount of smoke.
Put the pan over high heat, and leave it until it is extremely hot. Add 1T butter and 2T olive or canola oil to the pan and watch for the butter starting to brown.
Place the steak into the pan and reduce the heat to medium, cooking the first side for 4-6 minutes. Turn the steak gently with tongs, then tilt the pan and baste the cooked side with pan juices.
Cook the second side until it develops an even crust on both sides. Picking the steak up with tongs, quickly sear the edges.
Very Rare: 115-120 °F Medium: 138-145 °F
Rare: 125 °F Medium Well: 150 °F
Medium Rare: 128-135 °F Well Done: 160+ °F
Remove to a cutting board, and allow the steak to rest for 5-10 minutes, underneath an aluminum foil tent to retain heat. Serve on a warm plate
To make Au Jus, while steak is resting skim the fat off the pan drippings, then boil to reduce to ½ of the original. Pour over cooked steak before serving.
On The Grill
Season the steak one hour before cooking, using extra virgin olive oil, fresh ground black pepper, and kosher or sea salt. Leave it at room temperature until cooking.
Brush each side with 1 teaspoon extra virgin olive oil.
Very Rare: 115-120 °F Medium: 138-145 °F
Rare: 125 °F Medium Well: 150 °F