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How To Cook Medium Steak On Grill

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Dont Use The Wrong Kind Of Salt And When In Doubt Oversalt

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

True sea salt is always the way to go when seasoning a steak,” Prentiss says. “We use Jacobsen’s kosher salt from Portland, Oregon. The grains are medium-sized and the pleasant minerality lends itself perfectly to grilled beef. Any true fleur de sel or sel gris-type sea salt will work well for good beef. Avoid table salt, iodized salt, or fine-grain sea salts as they have more weight to volume than larger grain salts, and you can easily over-season with them. Just think medium grain, true sea salt.”

Cervantez is a fan of kosher salt, which is virtually identical to sea salt. He also advocates seasoning with pepper, and recommends combining with salt in equal quantities.

And when you do, “Always overseason your steaks a bit,” adds Christian Ragano, executive chef at Cindy’s rooftop restaurant at the Chicago Athletic Association. “When you think it’s enough, always add a little more. A lot of salt and pepper falls off during the cooking process and doesn’t always penetrate the meat.”

Jayawardena, regional executive chef for Radisson Hotel Group Americas, concurs. “Now is not the time to be shy about seasoning,” he says, adding that salt is “the most important ingredient you could ever add to a steak. Do this before you let the steaks rest so the seasoning has time to work its way deep into the meat.”

Moisture Is The Enemy

The Maillard reaction gives grilled steak its irresistible aroma.

Thats why we cook it over fire rather than boiling it something thats boiling in water can never get over 212 degrees Fahrenheit, because thats the highest possible temperature of the water.

But some people do effectively boil their steaks on the grill by throwing them on when the surface of the meat is moist with condensation or a marinade.


Grilling wet steak is like starting a race going uphill. Your grill cant cook your steak until it first evaporates the water which takes a lot of energy. Your steak cant get past the 212 Fahrenheit marker and toward Maillard levels, until all that water is gone. Meanwhile, the internal temperature of the steak is rising because of the ambient heat around it.

You can end up with the worst of both worlds no browning on the surface of the steak, and overcooked meat within it.

Here are a few ways to banish moisture from your steak:

Dont Play With The Steaks

Yes, you should touch the steaks to test for doneness, but that doesnt 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 dont 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 youre 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.

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How To Cook Your Grassfed Steak In A Cast Iron Or On The Grill

  • Take your steak out of the package and pat dry.
  • If you have aged your steak for a long time, you can rinse off the steak first to remove some of the oxidized blood odor if desired.
  • If possible, let your steak sit for 30 minutes to 1 hour to get rid of the refrigerator chill and adjust to room temperature.
  • Pro tip: if you cook a steak straight from the fridge, your finished product will be more likely to have an inside cold and underdone, and an outside charred and overdone.
  • Season your steak generously.
  • You can choose a classic salt and pepper mix, or try a rub or spice mix. Grassfed beef goes well with warm, smoky flavors, like paprika, ancho chile, cayenne, and cumin.
  • Heat cast iron pan on medium-high and add enough oil to lightly coat.
  • Test that your pan is hot enough before your steak by flicking a drop of water onto the pan and listening for a sizzle. This will help you get good caramelization.
  • Add your steak and press down to get a good sear. A crust of caramelization on the outside of your steak is where you get the best flavor!
  • After you get a good sear on one side of the steak, flip and sear the other side .
  • Grassfed steaks are leaner, and as such, they usually dont take as long to cook as a traditional steak. For perfect tenderness, we recommend cooking your steak to a rare or medium rare.
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    How Do You Cook A Medium Rare Steak On A Gas Grill

    The Best Way to Grill a Sirloin Steak  Hamna Abobaker  Medium

    If youre cooking a steak on your gas grill, follow these simple steps to make it medium rare: 1. Preheat the grill to medium-high heat. 2. Place the steak on the grate, skin side down.

    3. Climb up on the GrillGrill and cook for 3-4 minutes per side, or until browned and cooked through. 4. Remove from the grill and allow to rest for 5 minutes before slicing into thin strips or cubes.

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    How To Cook A Steak In An Stove/oven

    If you’re cooking a steak indoors, the best method is the reverse sear. The reverse sear is when you cook the steak rather slowly in the oven, then finish by searing it on the stovetop. The benefit of this method is that you’re less likely to overcook the steak, and you have more control over the sear.

    Preheat your oven to 225 degrees Fahrenheit, and put the steaks in the oven on a baking sheet. Cook them until the internal temperature is 110 degrees Fahrenheit which will take about an hour.

    Just before you take the steaks out, drizzle oil in your heaviest skillet and set it over high heat. Take the steaks out, and put them in the pan. Sear them on both sides and finish by searing the edges.

    How To Grill Steak Perfectly

    First you are going to want to pick your cut of meat. Now, everyone loves a good filet mignon, I am not exception. The other go-to is a New York Strip classic. But, my absolute favorite is a ribeye. There is just enough fat marbled through it that it marinates itself as it cooks and stays incredibly moist and tender. The flavor is amazing. It is my go-to. Go grab a 1 inch ribeye for you and whoever else you are having over..

    But Filet Mignon is hard to beat!

    Next, after you go out and grab your cut of meat, you are going to want to let it come to room temp before you season your meat. Just salt and pepper people. You dont need to reinvent the wheel. But first, take a fork and pierce the meat all over fat and everything. Then sprinkle with salt and ground black pepper on both sides enough that it will be nicely seasoned, but not over-powered with either.

    You can also if you want always fun to mix things up!

    After you have cleaned your grill thoroughly with your brush, spray it with a grill-worthy non-stick spray and then turn it up to 450-500.

    Place steak over direct heat to sear let it stay over direct heat for 3-4 minutes. Flip and sear an additional 3-4 minutes on the other side. If you are cooking a fattier meat, like a ribeye, you will probably want to move the steak over to indirect heat at this time. Leaner meats, like a New York Strip or Filet should be left over direct heat the entire time.

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    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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    Reverse Sear Ribeye Steak The Professional Way

    NEW YORK STRIP STEAK | Medium Rare Perfection on a Weber Q Grill
    • Preheat oven to 275°F. Place steaks on a wire rack over a baking sheet.
    • Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature.
    • Remove and let steaks rest for 5 minutes, covering lightly with foil.
    • Preheat a heavy skillet or cast-iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
    • Add some butter or oil and sear steaks for one minute each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
    • The sear will give your steaks the rich golden brown color and enhanced flavor that is typically associated with grilled steaks.
    • Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.

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    How To Prepare Your Steak

    When you’re cooking a steak, you’re doing two things:

    Searing the surface of the steak which you want to get up to at least 285 degrees Fahrenheit, and heating the inside of the steak which you want to keep much cooler.

    To get the perfect sear, you need to get the surface of your steak up to 285 degrees Fahrenheit. This will initiate the Maillard reaction, giving your meat a pleasing color.

    How Long To Grill A Steak On A Charcoal Grill

    For a long time Ive preached theRule of Threesfor explaining how long to grill a steak on a charcoal grill. The method is basically 3-3-3-3. That means:

  • grill steak side 1 over direct heat for 3 minutes
  • grill steak side 2 over direct heat for 3 minutes
  • Flip steak and grill on side 1 over indirect heat for 3 minutes
  • Finally turn steak and grill on side 2 over indirect heat for 3 minutes
  • Ive gotten a lot of positive comments about the method but Ive also caused a bit of confusion. Lets re-examine the method.

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    How Do You Grill The Perfect Steak

    The trick for perfect grilled steak is to create two heat zones on your grill one side will be screaming hot with a high flame, while the second side will be unlit and cooler. Sear the steaks on the hot side to get a flavorful, golden brown crust and those coveted grill lines, then move them over to the cooler side to finish cooking all the way through. This creates a sizzling steak on the outside, and tender, buttery steak on the inside.


    Hey you know what? Steaks on the grill with sweet corn on the side? THIS is the kickoff to summer Ive been waiting for!

    Grilled steak with herb butter melted on top

    How Do I Cook A Steak Medium Rare

    The 25+ best Grilling steak tips ideas on Pinterest

    HOW TO COOK THE PERFECT STEAK Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper. Add the steak to a hot pan, then cook for 6 minutes for medium rare, or to your liking, turning every minute. For more flavour, try one or a combination of the following

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    How To Select The Right Temperature For Sous Vide Steak

    The doneness of a steak is by and large determined by the maximum internal temperature it reaches during cooking. For instance, so long as a strip steak does not rise above 130°F , it will never cook beyond medium-rare. With traditional cooking methods, there is a very short window of time during which your meat is perfectly cooked. A minute too long will mean overcooked meat. With sous vide cooking, on the other hand, that window of time is stretched into hours, which means your steak will be hot and ready to go whenever youre ready to sear and serve it.

    Temperature can have a major impact on the juiciness and texture of a steak. Here, Ive collected juices expelled by three nearly identical steaks cooked to different temperatures:

    The one cooked to 160°F lost more than 10 times as much juice as the 120°F rare steak. Additionally, with the well-done steak, you can see a distinct layer of rendered fat floating on top of the juices. I recommend cooking steak in the rare-to-medium range, so that you minimize juice loss while also keeping those fats inside the steak where they belong, adding flavor and juiciness to each bite.

    Heres a rough breakdown of how steaks feel at different degrees of doneness.

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    Charcoal Or Gas Grill For Steak

    Charcoal or wood-fired grills are always the best choice for grilling steaks because of the additional flavor and charring they provide. If you have a charcoal grill, you also can add different kinds of wood to the fire to contribute smokiness and enhance the overall flavor of the meat.

    Dont worryyou can still cook a great steak on a gas grill. If using gas, open the lid, turn on the gas, and light the grill. Dont light the grill with the lid closed gas can build up inside the grill and create an explosion.

    Read Also: How Do You Grill A Steak On A Gas Grill

    Sous Vide Ribeye Steak

    Using the sous vide method to cook a Ribeye is the best way to ensure that your steak is cooked evenly to your desired degree of doneness throughout, without overcooking or losing any flavor. Sous vide uses a low-heat, long-time cooking process which allows for evenly cooked steaks from end to end and guarantees every bite is as tender and juicy as the first.

    Note: Steaks cooked under 130°F should not be cooked longer than 2& frac12 hours at a time due to food safety concerns.

    Here are the steps to follow when using the sous vide method:

    Prepare It

    • Preheat your water bath: Fill your sous vide container up with warm water and set the sous vide device to the appropriate temperature for the desired doneness. The sous vide device should be set as follows:
      • Medium-Well: 145°F
    • All our products arrive vacuum-sealed in sous-vide-ready, heat-stable packaging, allowing you to simply add them to the water bath and cook to your desired degree of doneness. However, if you have the means to repackage your steaks into sous vide heat-stable bags at home, we recommend seasoning your steaks with Kansas City Steak Original Steak Seasoning for an enhanced flavor, prior to cooking in the sous vide. Another option is to add fresh herbs and a Kansas City Steak Finishing Butter, along with your raw steak, into the heat-stable vacuum seal bag before sealing.
    • After thawing, bringing to room temperature, seasoning, and preheating the sous vide you’re ready to start cooking.

    Cook It

    Medium Steak Dinner Ingredients

    How to grill thin steak medium rare, thin steak recipe #steak #grilling #smokingandgrilling
    • New York strip steak The best thickness for steaks is 1-inch. You can buy it at the supermarket or go to a butcher shop.
    • Butter I use unsalted butter because I season the steaks heavily on both sides.
    • Garlic Peel the cloves but keep them whole.
    • Fresh herbs Rosemary, thyme, and sage add the perfect flavor.
    • Salt and black pepper Season both sides of your steak liberally with these.
    • Oil When I make my medium steaks, I use vegetable oil. Feel free to use whatever oil you have on-hand with a high smoking point though.

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    How Do You Cook The Perfect Medium Rare Steak

    HOW TO COOK THE PERFECT STEAK Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper. Add the steak to a hot pan, then cook for 6 minutes for medium rare, or to your liking, turning every minute. For more flavour, try one or a combination of the following

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    Dont Cook Your Steaks Straight From The Fridge

    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.

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    Dont Forget To Let The Steak Rest

    “Cooking the steak to 10 degrees below your desired temp and then resting it allows for the collagen in the meat to thicken the juices as it cools slightly,” says Prentiss. “This creates a way juicier steak than just cooking straight to temp.”

    Sharp agrees. “Let it rest. This is crucial,” he says. “Just because the steak is out of the pan doesn’t mean it stopped cooking. Keep it in a warm place you don’t want a cold steak and rest it for about as long as you cooked it.”

    Chef Gonzalez suggests allowing the steak to rest for half the cooking time before serving. So if your steak takes 10 minutes to cook, let it rest for five.

    If you’re not able to keep the steak warm while it rests, or you want to eat it quite hot, Prentiss advises returning the steak to the grill after it’s rested and bringing it up to the internal temperature of your preference before eating.

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