Let The Steak Come To Room Temperature
Next, let the steak come to room temperature for about 30 minutes or so. While this step might seem unnecessary, it can mean the difference between a good steak and a great steak. Thats because if the steak comes straight from the fridge, it wont cook evenly the inside will stay raw even after the outside sears.
Which Cut Of Steak Is Best For Grilling
When I first started working on this recipe, my top contenders for the steak were the ribeye , the rib steak , the porterhouse, and the T-bone.
Any of those cuts will taste great grilled due to the significant marbling of fat, which leaves the meat tender, and flavorful. Let’s take a closer look at each:
- Ribeyes vs. Rib steaks: A ribeye has the bone taken out a rib steak, also known as a bone-in ribeye, is a ribeye with the bone in. Due to its extensive marbling, this cut cooks beautifully on the grill, bone in or out. Trim the thick fat from the outside edgeleaving it on will cause flame flare-ups that can give your steak an unpleasant burnt flavor. Don’t worry, trimming it off won’t result in lost flavor!
- T-Bones vs. Porterhouses: People often confuse these two cuts, which is understandable because both cuts come from the loin and both have a T-shaped bone with meat on both sides. But porterhouses are larger and actually have more of the tenderloin than the T-bone. The U.S. Department of Agriculture’s Institutional Meat Purchase Specifications say the tenderloin of a porterhouse must be at least 1 1/4 inches thick at its widest, while that of a T-bone must be at least 1/2-inch.
Ultimately, I chose to use ribeye steak for its flavor, size, and the lack of bone — I wanted to slice and serve this steak family-style, and the fact that it doesn’t have a bone makes that easier.
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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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.
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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Chili And Brown Sugar Rubbed Filet Mignon
Regarding BBQ Inc.
You’ll use this simple, flavor-enhancing steak rub recipe over and over again. It includes brown sugar and pantry spices like chili powder, cumin, paprika, garlic powder, salt, and pepper. Pat steaks dry with a paper towel before applying the rub, for maximum adhesion and a good crust.
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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How To Grill The Perfect Steak On A Gas Grill
In the world of backyard grilling, nothing tastes better than a grilled steak. There is a lot of controversy over the best way to grill, i.e., using charcoal, wood pellets, or gas. All three will deliver heat, the pellet and gas maintain a constant temperature, and the charcoal and pellet add smoke. You can also add smoke with a gas grill by making a smoking packet and placing it above the burners or by using a smoke tube. But there are some things that you can do with a gas grill that you cannot do with the pellet grill, and you can do it with a charcoal grill with some tools to move the charcoal.
How To Cook Steak Sous Vide
There’s another way to get juicy steaks on the stovetop. It’s a technique called sous vide . It starts with the same searing technique as above. but instead of going from skillet into a very hot oven, the steak gets sealed in a plastic bag and goes into a hot water bath to finish cooking. Interested? Watch this video for all the details:
VIDEO: Sous Vide New York Strip Steaks
Chef John’s technique doesn’t require expensive sous vide equipment — all you need is a heavy pot and a cooking thermometer. See how it’s done!
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How To Buy Steak
You’ll see these terms in supermarkets, at the butcher’s or on restaurant menus here’s what they mean.
Grass-fed beef: Grass-fed cattle get to walk around and graze on pasture, which means the meat is leaner with a richer, gamier flavour that tastes of the environment it was reared in. This is why Scottish grass-fed beef will taste different to Irish.
Marbling is the fat found interlacing the inside of a cut of meat. As the meat cooks, the marbled fat melts without this, the meat would be dry and flavourless. Meat with a lot of marbling mostly comes from the back of the animal where the muscles get little exercise.
Wagyu: Wagyu is a generic name for four breeds of Japanese cattle. They are fed foraged grass and rice straw, then supplemented with corn, barley, soya bean, wheat bran and, in some cases, even beer or sake. Wagyu cattle produce meat with heavy marbling but this comes at a hefty price.
Ageing: The ageing process improves the taste and tenderness of meat. There are two methods: dry ageing, which is the traditional process where carcasses are hung in a cool place for 30-60 days to intensify the flavour and cause the meat to shrink, while wet ageing is when the meat is butchered and vacuum-packed, which stops the meat from shrinking.
Do you have any foolproof techniques when cooking your steak? You’ll find more inspiration in our recipe collection, too.
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:
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Round Steak Parmesan With Tomato Sauce
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Imagine a classic Italian American chicken Parmesan with steak instead of chicken, and you’ve got the idea for this dish, which uses economical top round steak. Top the breaded and fried meat with tomato sauce and Parmesan cheese for a hearty twist on a favorite recipe.
How To Grill Steak
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It’s time to end the steak intimidation. Grilling steak is a great method for getting that perfectly seared crust and tender, juicy interior. But for the amateur venturing out to the grill for the first time, it can seem like quite an undertaking.
But here’s the good news: Using this method will make even the novice a master of the grill. Keep reading for step-by-step instructions on how to grill steak, plus find steak cooking times and temperatures for your reference.
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How Long To Cook Steak
Our cookery team have outlined what you can expect from each category of steak.
- Blue: Should still be a dark colour, almost purple, and just warm. It will feel spongy with no resistance.
- Rare: Dark red in colour with some red juice flowing. It will feel soft and spongy with slight resistance.
- Medium-rare: Pink in colour with some juice. It will be a bit soft and spongy and slightly springy.
- Medium: Pale pink in the middle with hardly any juice. It will feel firm and springy.
- Well-done: Only a trace of pink colour but not dry. It will feel spongy and soft and slightly springy.
Its very important to consider the size and weight of your steak before calculating the cooking time. If youre unsure, take advantage of the expert eye of your butcher who should be able to tell you how long you need to cook your meat.
More like this
We recommend the following cooking times for a 3.5cm thick fillet steak:
- Blue: 1½ mins each side
- Rare: 2¼ mins each side
- Medium-rare: 3¼ mins each side
- Medium: 4½ mins each side
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.
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Does Black Rock Bar and Grill take reservations?
Yes, you can make a reservation by picking a date, time, and party size.
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Black Rock Bar and Grill accepts credit cards.
Always Pat Your Steak Dry
The golden rule to achieving steak with a deep-brown, flavorful crust? Eliminating as much moisture as possible from its surface. Moisture is the enemy of crispiness. Thats because moisture slows down Maillard reactions, the process responsible for turning steak brown and crispy. Whether youve marinated your steak or not, youll want to blot it all over with paper towels before you season it. Doing so prevents seasoning from melting and inhibits steam from forming when you cook the steak.
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Don’t Play With The Steaks
Yes, you should touch the steaks to test for doneness, but that doesn’t mean that you should be flipping and moving and poking a lot. Steaks should only be flipped once, and only moved once from a higher to a lower heat. And don’t poke them with anything but your finger! Put the meat on a hot grillthey should sizzle immediatelyand leave them there until they release on their own accord. If you’re pulling or struggling with them, they are not seared and not ready to flip.
Once ready, flip them once and cook until they feel done. Do not stab them with a fork, which will release their flavorful juices into the flames below. Do not press down on them with a spatula. Just let them cook.
Bring The Steaks To Room Temperature
Too many people take their steaks directly from the chilly fridge to the hot fire. You will not get an evenly cooked steak this waythe outside of the meat will cook faster than the inside. It is best to take the steaks out of the fridge about half an hour before you plan to cook them remove the wrapping, place on a plate, and let them come up to room temperature on the kitchen counter.
A good piece of meat doesn’t need a lot of seasoning and will be quite delicious with a generous sprinkling of kosher salt. Once the steaks are at room temperature, sprinkle with salt or another seasoning of your choice.
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Grilled Skirt Steak Recipe How To Cook Skirt Steak
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Grilled Skirt Steak is juicy, full of bold flavor, and absolutely delicious. Grilling skirt steak brings out the best of this long thin steak that you are going to love.Summer just seems like a great time to have steak, whether its grilled, air-fried, or skillet-seared. Try these incredible steak recipes that have top reviews, Garlic Herb Butter, London Broil, and Cube Steak!
How To Rest A Steak
A cooked steak should rest at room temperature for at least five minutes and ideally around half the cooking time it will stay warm for anything up to 10 minutes. Here, pure science comes into play the fibres of the meat will reabsorb the free-running juices, resulting in a moist and tender steak. Any resting juices should be poured over the steak before serving.
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You Cant Put Moisture Back Inside A Steak
As steaks grill over high heat, they lose moisture. Fat and juices are literally pushed out of the meat. Thats the price we pay for making the steaks easier to digest.
Perhaps the most important part of grilling a steak is taking it off the heat before it has lost too much moisture. There is a short window of time, usually just a minute or two, when steaks go from medium rare to medium, or from medium to medium well.
Catching that window requires vigilance. Dont walk away from a steak on the grill. And remember, its always better to take it off when its underdone and then return it to the grill than it is to let a steak overcook.
Setting Up The Gas Grill:
When using a gas grill it is important to make sure that you preheat it, and clean and season the grill before placing your steak on the grill to cook. Once it is hot, use a grill brush and clean the grates, then use either some beef fat, or a cloth saturated with oil and brush the grill surface before placing your steak on the grill. This helps with getting great grill marks and helps the meat release from the grill.
Ideally you want your grill near 400F when you place the steak on the grill and once you get the steak grill marked and flipped to the other side, you want to shut off the center burners and turn the outside burners to low. This will help to keep your steak moist and tender.
The thicker the steak, the longer it takes to cook. So if you are cooking a standard steak cut, which is between 1 and 1.5 inches thick, cooking time is about 20 minutes total.
While your grill is heating up, take your steak which should be at room temperature, season it on both sides, and take it to the grill. Once the grill is ready, time to start grilling your steak.
Equipment needed:
Steak
Seasoning
Season your steak on both sides, then take to the grill, I use my own seasoning, but you can use any one you choose.
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