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.
Introduction: Cooking The Perfect Steak On Charcoal Grill
Steaks are anything but cheap. So when I decide that I want to have one, I would like it to be prepared perfectly. When it comes to grilling steaks there are only two real options for doing it, one is using a propane grill and the other is to use a charcoal grill. Propane is a good option but if you dont have it, charcoal is great for people who dont want to spend that much money or for tailgating. Although I prefer to use charcoal grills because it will give your steak a more smoky taste to it that you cant get from a propane grill.
In this Instructable I will give you advice and instructions on how to set up, season, and grill the perfect steaks. I will do this in couple of steps in what took me years of experience to get.
Here Is A Great Fan Favorite Recipe For You To Try Out
New York Strip Steaks with Red-Eye Barbecue Sauce
3/4 teaspoon freshly ground black pepper
1. In a saucepan over medium heat, melt the butter. Add the shallot and cook until it begins to brown, about 3 minutes, stirring often. Add the garlic and cook until fragrant, about 1 minute. Stir in the remaining sauce ingredients, bring to a simmer, and reduce the heat to low. Simmer until slightly reduced, about 10 minutes, stirring often. Transfer to a bowl to cool.
2. Brush the steaks on both sides with the oil and then season on both sides with the salt and pepper. Let the steaks stand at room temperature for 15 to 30 minutes before grilling.
3. Prepare the grill for direct cooking over high heat .
4. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once. Remove the steaks from the grill and let rest for 3 to 5 minutes.
5. Serve the steaks warm with the sauce on the side
Check out this article for more tips of grilling the perfect steak on your charcoal grill.
©2018 Weber-Stephen Products LLC. Tips from Way to Grill by by Jamie Purviance. Recipe from Webers Greatest Hits by Jamie Purviance. Used with permission
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Being Too Eager To Eat
You know how you need to rest after youve had a big, delicious, grilled meal? Well, your steaks need some resting time too after you cook them.
Resting lets the juices run back through the meat while collagen in the meat thickens them, allowing your meat to be more tender and juicier than it would if you cut it immediately after cooking. Take your steaks off the racks when theyre about 10-degrees less than your optimal temperature and let them rest for five to ten minutes.
How To Light A Weber Gas Grill With A Match
The key point for you to consider is not to lean over your open Weber gas grill when you are trying to light it up with a match. Before doing anything check and confirm that all burner knobs are off by turning them counterclockwise. Now turn the supply of gas on and place your matchstick into its holder. Now strike to light it and take it past the grates as well as the Flavorizer Bars and ignite the grills burners one by one. In case if you have Summit or Genesis models from Weber then you need to light every burner individually in the same fashion. In case of the Spirit model, you can turn the 2nd and 3rd burner after you have lit the 1st one.
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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.
How To Grill A Frozen Steak On An Electric Or Gas Grill
An electric or gas grill is the most foolproof way to grill a frozen steak. Simply turn it on, place your steak on the rack, close the lid, and let it cook according to your preferred doneness. If you would like a charred outside crust with your frozen steak, follow how to grill a frozen steak over direct heat in the section above this one
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How Do You Cook A 1 Inch Ribeye Steak
On the stovetop, a pan-seared bone-in ribeye steak is being prepared. Removing your steak from the refrigerator 30-40 minutes before cooking it can help it cook more evenly. On order to achieve the perfect medium-rare steak, sear it in a pan for 13-15 minutes for a 1-inch steak and 15-17 minutes for a 112-inch steak, flipping it once at the halfway mark.
There Are A Few Variables That Need To Be Considered When Using The Rule Of Threes For Cooking Your Steak The Variables Are:
1. Thickness of steak3. Temperature of steak before grilling4. Time5. How done you like your steak
These variables are dependent on one another. For example, if the grill temperature is not hot enough, then the time needs to be increased.
If the steaks are really thick then the grilling time needs to be increased. If you want a steak rare you need to decrease the grilling time and perhaps reduce the temperature of the steak before grilling.
The steaks above are about 1 inch thick. This is perfect for the rule of threes. Beware: Most grocery stores sell steaks that are a bit smaller than 1 inch.
These came from Costco and are routinely 1 inch thick. The rule of threes is meant for 1 inch thick steaks.
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How To Grill The Perfect Steak On A Weber Q
- Date: June 2, 2015
- Tags: Cooking steak on Weber Q, Perfect Steaks, Weber BBQ, Weber Spare Parts, Weber Specialist Dealer
The amazing Weber Q delivers time after time on delicious steaks. This how to guide on cooking the perfect steak on a Weber Q BBQ should get you started. Make sure you take a look at the Video from Dave and Weber as well.
Check out the Original Cookbook for the Weber Q
Always remember to pre-heat your Weber Q.To do so open the lid, unfold the work surfaces, andturn the burner control knob to START/HI. Press the electronic ignition button to light the barbecue.
Once alight, allow the gas to run for 10 minutes with the lid closed. Your Weber Q is now pre-heated and ready for barbecuing. Leave the burner setting on START/HI throughout the barbecuing process.
How often should you turn the meat?Your Weber Q will produce the most impressive food when you let the convection process do its work with minimum interruption.
For this reason, resist the temptation to continually turn the food. Each time you turn the food you have to raise the lid, allowing the hot air to escape. When barbecuing meat, outstanding results are achieved if you use tongs to turn the meat half-way through the cooking time.
Cooking times on the amazing Weber Q for beef and lamb are for medium but we encourage you to experiment. Let larger cuts of meat rest for 5 to 10 minutes before carving.
How To Use Ashed Charcoal For Grilling
Using a grill mitt, evenly distribute the ash-covered charcoal over the charcoal grate and set aside. Putting all of the lighted charcoal on one side of the grill creates a safe zone or a location to conduct indirect cooking, which is a wonderful approach to set up your barbecue. Place the cooking grate over the charcoal grate in the grill and close the lid.
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How Long To Cook Charcoal On A Gas Grill
Holding your hand for 3-4 seconds corresponds to a medium heat, while holding your hand for 4-5 seconds corresponds to a medium low-low heat. This approach works very well for charcoal grills, but it may also be applied to the best natural gas grills. For gas or charcoal, simply follow the same procedures and timing considerations.
How Hot Should Charcoal Grills Be For Steaks
When searing steaks, you need to ensure that the charcoal grill has enough heat to create that beautiful brown and crispy crust on the outside but not too hot to burn it.
At 450 degrees to 500 degrees Fahrenheit, you will be able to create that crispy crust on the steak within 2 minutes on each side.
However, you will not be able to cook the interior of the steak.
That is why I recommend using the two-zone technique so that if you are done putting that beautiful crust on the steak, you can use lower heat to cook the interior of the meat.
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An Introduction To Flank Steak
Flank steak comes from the lower abdominal area or the flank of the cow. This is a less expensive version of the pricier cuts of beef. Our beef flank steak recipes will show you how to cook this type of meat to be flavorful and tender. You will need to use a dry rub or marinade. You will be cooking your steaks on your grill. If you do not have one, the best way to cook flank steak indoors is with a cast-iron skillet.
To achieve the best results, your marinade needs to include salt, acidity, seasonings, oil and sugar. This is what will affect the general flavor of your meat. If you overcook flank steak or do not use a marinade or a rub, your meat may be tough.
Should I Close The Grill When Cooking Steak
It is best to keep the lid closed when making thicker slices in order to maintain a high and equal temperature. Unlike small steaks and chicken breasts, large steaks, chicken breasts, and roasts have a lot more depth for the heat to permeate. Closing the lid will allow the heat to sink in and cook the meat thoroughly in a similar fashion to an oven.
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Prepare Your Weber Kettle
I like grilling this steak over direct high heat.
Completely fill a standard charcoal chimney with briquettes and light the charcoal. Once flames are shooting out the top of the chimney, dump the charcoal into the center of the charcoal grate. Use your tongs to arrange the charcoal around the middle of the grill.
Keep the top and bottom air vents of the kettle completely open to get the coals as hot as possible.
How To Grill Steak On Charcoal Grill
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Learn how to grill steak on a charcoal grill! We will tell you tips and tricks to getting the perfectly juicy, tender and delicious steak using your charcoal grill. Plus, we will share our secret for getting that ultimate, smokey flavor your steak deserves. These are the BEST charcoal grilled steaks ever!
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How Do You Cook Thick Steaks On A Weber Grill
If your steaks are substantially thicker than an inch, you might want to try the sear and slide method instead. After you have browned both sides of the steaks well over direct high heat, move the steaks to a portion of the grill that is not as hot, such as over indirect heat, and finish cooking them safely there until they are done.
How To Grill Steak
Follow these simple steps for a beautiful thick cut steak, seasoned and grilled to perfection. Grilling steak is easy with Kingsford’s grilled steak recipe.
Let’s get grilling
Start by lighting Kingsford® Charcoal, either in a chimney or a free-standing mound of 100 briquets. We recommend Kingsford® Professional
For most thick steaks, youll want to arrange your coals into a two-zone fire. Replace the top grate, allow it to heat up all vents should be fully open then pour cooking oil on a folded paper towel and oil the grates using long-handled tongs.
Remove your steaks from the refrigerator and let them reach room temperature around 30 minutes. Trim excess fat to avoid flare-ups and vertically slash the thin piece of fat around the outside of the steaks to prevent curling. Liberally apply coarse salt and freshly ground pepper. Flip the steaks and repeat the process.
Place your steaks directly above the coals and sear for two to three minutes per side. To ensure perfect grill marks, resist the urge to move the steak while cooking. Close the lid to prevent flare-ups.
Once your steaks are properly seared, move them to the cooler side of the grate. Close the lid and continue to cook until done.
Pull your steaks from the grill, place onto a cutting board, loosely cover with aluminum foil and allow them to rest for five minutes.
- thick-cut steaks of your choice4
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Checking Steak Doneness Based On Internal Temperature
The internal temperature is critical to cook your steak to the desired doneness you want. The internal temperature is recorded in the thickest part of the steak and you should absolutely use a probe meat thermometer to check your temperature readings.
Remove the steak from the gas grill 5°F before it gets to the ideal internal temperature you have in mine because the internal temperature will continue to rise while the meat is resting. Here are the internal temperatures you need to have for your steaks.
Should Steak Be Seasoned Before Cooking
The moral of the tale is to salt your meat for at least 40 minutes and up to overnight before cooking it if you have the time. If you dont have 40 minutes to spare, its best to season the meat right before you cook it. Cooking the steak for anything between three and forty minutes after it has been salted is the worst possible method.
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The Basic Reverse Sear Technique
Create a two zone cooking set up on your grill, so that the cool side holds temp at around 225-250F. In this video, I start by placing most of chimney full of unlit charcoal on one side of the grill, and then light about 12 coals using a starting wax cube. Once the coals are ashed over , I place them on top of the unlit coals.
If a smoked flavor is desired, place 3-4 small chunks of wood directly on top of the lit coals.
Wait for grill to come up to about 25F below your cooking temperature before putting the steak on the cool side of the grill, opposite the fire side. Remember that when you take the lid off your grill, you are giving more oxygen to the fire. This can lead to a temperature spike, which is why you don’t want to wait until your grill is at the cooking temperature before you take off the lid to put the steak on.
If using a kettle grill as shown in this video, close the bottom damper almost all the way to maintain a temperature between 225-250F for the first stage of the cook. If you’re new to live fire grilling and a 2 zone set up, there will be some trial and error involved. Just remember that the best way to control the temperature of a live fire grill is by controlling the amount of oxygen the fire receives via the bottom damper.
Cook steak to desired internal temperature, with my personal preference being mid rare . Monitor both steak and grill temperature with a digital thermometer.
Get A Good Thermometer
One of the simplest ways to up your Weber game is to buy a quality thermometer. Most grills come with analog hood thermometers, if they have one at all. Built-in thermometers like those tend to be slow to respond and they’re often inaccurate, because they sit inside the grill lid and measure heat levels at the top of the grill cavity.
Place the probe clip right on the grill at food level, on the opposite side of the fire.
What’s more important to know is how hot things are at grill grate level. That’s why I suggest using a metal grill clip to mount your thermometer right on the grates. This will allow you to monitor cooking temperatures where it counts — where the food is.
The charcoal snake method is a very effective way to cook low and slow on your Weber Kettle.
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You Cant Put Moisture Back Inside A Steak
Steaks grilled over high heat will lose moisture. This means that the fat and juices are literally pushed out of the meat. Over time, as we’ve made steaks easier to digest, this is an unfortunate reality. Perhaps the most important part of maintaining this moisture when grilling a steak is to take it off the heat before it becomes too dry.
You usually only have a minute or two to execute this. When steaks go from medium rare to medium, or from medium to medium well can happen quickly. You must be vigilant to catch that window. Never walk away from a steak on the grill. Be cautious as its always better to take a steak off when its underdone than to let it over cook, because you can always return it to the grill.