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How To Cook A Grill Steak

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How To Tell When Steak Is Done

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

How long steaks take to cook depends on many factors like the cut, thickness, grill temperature and preferred doneness. The best way to see whether or not your steaks are ready is to check the temperature with an instant-read thermometer. Measure the temperature in the thickest part of the center and make sure not to touch any bones.

Meat Doneness Temperatures:

Try These Steak Marinades

Steak marinades usually contain 1-2 tablespoons of acidic liquids, such as wine, vinegar and citrus juice, per cup of marinade . These recipes will marinate four beef steaks. To make them, combine the ingredients in a glass or ceramic bowl, add the steaks and turn to coat, then cover and place in the fridge to marinate before barbecuing.

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.

  • Preheat the skillet. Stick it in a 400-degree F oven for 20 minutes or heat it over a high flame for about 10 minutes. Test that the pan is ready by adding a drop of water to it. The water should evaporate immediately.
  • Place the steak in a dry pan. You’ve already brushed the steak in oil which will suffice. And any oil you added to the scorching pan would only smoke and burn. If the steak has a fat cap, sear that side first.
  • Resist the urge to move the steak around in the pan as it cooks. The steak will brown better if it stays in place. Let the steak sear for a few minutes to develop a nice crust.
  • Flip the steak when you can easily move it around in the skillet. Gently nudge the steak with a spatula to test this out if it sticks to the bottom, its not ready.
  • Flip and sear on the second side. Cook the steak on the second side until its developed golden-brown color. If the steak youre cooking is thick, make sure to pick it up using tongs and sear the edges all the way around.
  • Add a pat of butter. After you flip the steak, add a big pat of butter on top. It will melt and baste the steak, helping to caramelize the crust.
  • Finish the steak in the oven. Transfer the steak to a 450-degree F oven for 3 to 10 minutes, until an instant-read thermometer inserted into the thickest part of the steak reaches the desired numbers.
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    Buy The Best Steak For Pan

    The best steaks for cooking on the stovetop are boneless steaks that are between one and one-and-a-half inches thick. Thicker cuts like a New York strip steak or a boneless rib-eye work best for this method. Look for a steak with plentiful marbling and dont be afraid to ask your butcher to cut a thicker steak if needed. When a steak has enough fat, it tends to remain juicy during the cooking process and has the meaty flavor and texture you want from a steak.

    Buy the best steak you can afford. It will cost you more than stew meat or burgers, but cooking steak at home even with a decent bottle of wine, appetizers, and sides will still cost less than the cheapest steakhouse steak.

    Which Cut Of Steak Is Best For Grilling

    3 Ways to Cook Steaks in the Oven

    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.

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    Preheat The Cast Iron Skillet

    The Spruce / Leah Maroney

    To make this whole process work, you need a smoking hot cast iron skillet. And smoking hot means just thathot until it is smoking. The pan also needs to be clean and without any oil or cooking spray. All the oil you need is already on the surface of the steak.

    Place the cast iron skillet on the burner set to high heat and allow to heat up. To test if the pan is hot enough, place a single drop of water on the pan. If it dances for a second before disappearing, the pan is hot enough.

    Make sure to have the steak, a clean plate, a heavy-duty grill mitt, a pat of butter, and a pair of tongs ready. You won’t have a chance to step away once you start the cooking process.

    Things To Keep In Mind Before You Cook Steak On A Grill

    Before your steak goes anywhere near the grill, you’ll want to consider the cut. This will change depending on who you’re serving:

    • Larger cuts like Porterhouse are perfect for gatherings, as just one of these can feed a few people.
    • If you’re just feeding a couple of guests, a smaller cut like New York strip might be appropriate.

    Finding a farm where you can get to know the farmer who raises your food is a great way to be sure you’re getting a higher quality product than youd get from a large supermarket.

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    How To Cook Steak On A Grill

    A perfectly grilled steak is one of life’s great joys. The warm summer air, the laughter of friends, and beautiful cuts of meat cooking to perfection on the grill create some of the best memories and meals.

    Of course, if you’re the one cooking for your family or throwing the party, you have to know how to get it just right. It’s just as true if you’re cooking for yourself as a group – you deserve amazing steak all of the time!

    Read on to discover how to grill meat just right, every time.

    Rest Wrapped To Relieve Meat Muscle Tension

    How to Grill Steak Perfectly Every Time

    So for some reason youll still find youtube videos where people dont bother to rest the meat.

    The science behind it is when you have been using direct heat to cook a piece of meat its very tense from all that extreme heat. So you need to let those tense muscle fibers relax. And this is basically why you rest the meat, it will be softer & juicier.

    With its resting time, you can use foil or a couple of plates, top one upside down. There is an old traditional rule, which is you rest the meat for as long as you cook it.

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    Best Steak Marinade For Grilling

    In this particular grilled steak recipe, were using our favorite grilled steak marinade. Its made with some of our favorite ingredients. Heres what you need:

    • garlic: minced garlic is such an amazing flavor for pretty much any marinade.
    • Worcestershire sauce: Worcestershire sauce is tangy with a punch of vinegar and its so necessary.
    • balsamic vinegar: balsamic adds a hint of sweetness with too much sweet.
    • lemon juice: a little citrus goes a long way and really brightens up this steak marinade.
    • olive oil: olive oil will help keep things nice and juicy.
    • lemon pepper: I love that you get the traditional pepper flavor, but also a lemon zest punch with lemon pepper.

    Cook: 5min Extra Time: 10min Resting Ready In: 20min

  • Allow the steak to come to room temperature before cooking. Remove it from the fridge a good hour beforehand, if possible.
  • Turn on the grill and place a cast iron frying pan underneath. Allow the pan to heat up along with the grill.
  • Meanwhile, pat the steak dry with kitchen paper. Rub both sides with a drizzle of oil, then sprinkle liberally with salt and pepper.
  • Using a well-insulated oven glove, remove the frying pan from underneath the grill and place it on the hob over high heat. The pan should be very hot at this point if you’re unsure, flick a few drops of water on the pan’s surface – if they immediately sizzle and burn off, the pan is hot and ready.
  • Place the steak in the pan and cook for 45 seconds. Flip and cook the other side for 30 seconds, then immediately transfer the frying pan to the grill.
  • For a rare steak, cook under the grill for 1 minute, then flip and grill for 1 minute more. For medium-rare, cook for 2 minutes on both sides.
  • Remove the frying pan from under the grill. Using tongs, remove the steak from the frying pan and place it on a plate or cutting board, then tent it with foil. Allow it to rest for 10 minutes for the juices to redistribute before slicing against the grain and serving.
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    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.

    The Two Best Ways To Grill Steak

    How to cook steak on the grill

    The ideal grilled steak has an appetizing browned exterior with tender, still-pink meat inside. The tricky part is making sure that you don’t burn the surface of the meat before the inside gets warm enough to eat, or cooking the inside too much before getting those nice surface grill marks.

    There are two ways to go about it.

  • Direct grilling: Cooking the steak over high heat, and flipping occasionally until the meat reaches the desired internal temperature .

  • Reverse searing: Cooking the steak slowly at a low temperature with indirect heat to get the meat 10 to 15 degrees from the final desired internal temperature, then finishing by cooking over high heat to get browning and grill marks.

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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.

    Temperature Chart For Steak Searing Or Grilling

    Here are the cooking temperatures chart for steaks you grill or sear in a cast iron pan. The photos on Sip Bite Go demonstrate cooking medium rare or medium coulotte steak around 135 °F 140 °F.

    • Rare steak is still red inside.
    • Medium rare steak is red to pink inside.
    • Medium steak is mostly pink.
    • Medium well steak has just a slight bit of pink inside.
    • Well cooked steak has no red or pink inside.

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    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.

    Fourth Position And Testing For Doneness

    HOW to GRILL a STEAK by Master Chef Robert Del Grande

    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.

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    Tips For Perfect Grilled Steak

    • Set up the grill at least 15 minutes before you start grilling. Start with clean grill plates to prevent steaks from sticking when flipping.
    • Preheat grill or barbecue Your grill needs to be HOT! At least 450°F to get a good sear and a crispy edges. Find the hottest areas by carefully and slowly waving your hand 6 inches above the grill plates.
    • Lightly oil Using tongs, lightly grease grill plates with a folded paper towel dipped in oil.
    • Pat steaks dry Let steaks sit out at room temperature for 15 minutes, then pat dry with paper towel to ensure the perfect sear. Season with salt and pepper, plus anything else you like: paprika, chili powder, cumin, garlic powder, etc.
    • Flip with tongs Use a pair of tongs instead of a barbecue fork to avoid piercing holes in the meat and releasing crucial juices. Flip only once during cook time to give them time to form that beautiful crust. Youll know they are ready when they easily lift off the grill.
    • Slather with garlic butter the BEST part about this recipe. You can grill your steaks AND have delicious melted garlic butter running down them, infusing them with so.much.flavour. Youre going to use half here, saving the rest for your shrimp.
    • Rest Allow steaks to rest for a good 5 minutes before slicing to let the juices settle before serving.

    While steaks are resting, grill your shrimp, brushing them with the remaining butter. Get ready for a flavour explosion.

    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.

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    How Can You Tell If Grilled Steak Is Done

    • Rare steaks. Soft textured steaks that maintain an indent when pressed will be rare 140°F internal temperature
    • Medium-rare steaks. Steaks with a soft and springy feel will be medium rare 145°F internal temperature
    • Medium steaks. Steaks with a springy feel will be medium 160°F internal temperature
    • Well done steaks. Firm steaks are well done 170°F internal temperature

    I recommend removing steaks off the grill when they are around 5° below desired doneness as they continue cooking while resting!

    How Long To Cook Steak On Grill

    How To Cook The Perfect Steak
    Temperature To Cook
    140 ° F 5 7 Minutes

    The span of steak to grill largely relies upon the thickness of the meat someone is cooking. Someone can cook thin or thick cuts on the barbecue fine and dandy. However, someone will need to adjust your occasions to cook their ideal slices to one side doneness, which, once more, involves inclination.

    One great tip to remember is to utilize a meat thermometer for thick cuts of steak and a clock for flimsy ones. A steak that is three by four of an inch thick or less might be hard to get an exact temperature perusing from, so a clock can help.

    For medium temperature, focus on an interior temperature of around 135 degrees. For a one-inch-thick steak, this will take about three to five minutes for cooking on each side.

    The ideal approach to ensure youre cooking the best steak each time is to realize how to adjust various degrees of doneness. Passing judgment on meat doneness simply by its tone is one of the most widely recognized food-taking care mix-ups home cooks make.

    Barbecuing steak is quite possibly the most famous strategies for a very long time. In any case, its an obvious fact that barbecuing times for steak can fluctuate extraordinarily, contingent upon the cut of steak, its thickness.

    Theres no obvious response for how long to barbecue a steak. However, the aide will cover the most well-known things with the goal that you can find out about how to barbecue them flawlessly.

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