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How To Cook Steak On Bbq

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To Season Before Or To Season After

How to Cook Steak on a BBQ | Tesco Food

The age-old question when it comes to cooking steak centers on what seasonings to use if any. Some say marinate. Others have spent years perfecting their spice and herb mixtures. Still, the purists insist the steak go bare or maybe just sprinkle it with a little salt. If you decide to go with a seasoning, you are faced with another question: Should you season the meat before or after cooking?

We decided to conduct our own impromptu experiment and put both methods to the test. It shouldn’t come as a surprise that our taste testers enjoyed both ways. But they did come to a conclusion: If you want a stronger burst of flavor from your spices, season after cooking. If you would prefer to taste steak with just a hint of kick, season before cooking.

Becca McMillan supports the agricultural systems research and technology activities at the Noble Research Institute. Beef is frequently on the dinner table at the McMillan household, which includes Becca and her husband, Zeno McMillan, and their 7-year-old daughter, Rory. The family owns and operates a cow-calf ranch northeast of Dickson, Oklahoma. Hear Zeno’s perspective on raising cattle at The Fruits of Their Labor.

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How Do I Slice And Serve Grilled Steak

Conventional wisdom is to rest a steak before you slice it, but Id argue that a steak hot from the grill is the best, juiciest steak you can have. With that in mind, remove the steaks from the grill and slice across their grain immediately. Top the warm steak with slices of the compound butter and enjoy immediately.

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.

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Choose The Right Piece Of Steak The Quality Of Your Final Product Depends On Your Starting Ingredients

Finding the best product you can get your hands on is always the hardest part of cooking a great steak, says Ryan Prentiss. Hes executive chef at Prime + Proper steakhouse in Detroit, Michigan. There’s really only three things in my opinion that make for a good grilled steak: Beef, salt and fire.

He goes on to explain: We only work with USDA Prime beef, which is the highest grade of beef available, and accounts for only 1.5% of the beef in the nation. Fat is flavor, so look for beef that looks plump, bright red and has the most marbling. Marbling is the intramuscular fat present in high quality beef that gives it a marbled appearance. Grain-fed or grain finished beef will have more marbling than a grass-fed beef.

On aged steak:

If you’re lucky enough to be able to find a butcher that has dry-aged beef,” Prentiss says. “I highly recommend trying anything aged from 15 to 30 days until you become acquainted with the flavor.

Chef Joe Cervantez agrees, specifying that steaks eat best at 23 to 28 days. Hes executive chef at Brennans of Houston. Most steaks from the grocery store are aged 14 days, he says. If youre up for trying your hand at aging and are lucky enough to have access to a cryovac, he recommends packing the meat in an airtight seal until it hits at least 23 days.

On cuts and thickness:

Grilling The Best Steak

Steak Grilling Tips From the Pros

I wanted a juicy steak with a nice crust that was big enough to slice and serve family style, and that had a little finesse.

While cooking, I basted the steak in an herbed butter sauce. The sauce added a fresh, light flavor that balanced the richness of the meat. In the end, I had a steak everyone raved about, and that felt special but not overly fussy. It was the perfect main course for my Fourth of July party plans.

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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.

How To Cook Steak

  • Season the steak with salt up to 2 hrs before, then with pepper just before cooking.
  • Heat a heavy-based frying pan until very hot but not smoking.
  • Drizzle some oil into the pan and leave for a moment.
  • Add the steak, a knob of butter, some garlic and robust herbs, if you want.
  • Sear evenly on each side for our recommended time, turning every minute for the best caramelised crust.
  • Leave to rest on a board or warm plate for about 5 mins.
  • Serve the steak whole or carved into slices with the resting juices poured over.
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    How Well Done Do You Want It

    Another factor that determines how long the you are cooking kabobs on the grill is how well cooked you want everything. The longer you cook your meat and vegetables for, the drier they will be. You have to be careful about overcooking them and drying out your dish.

    When you consider how long to grill chicken kabobs on gas grill , think about how juicy and tender the components of the kebab will be. Its definitely tempting to cook everything until the chicken is done, but your various ingredients may need to cook at a different heat for a different duration than the vegetables.

    Thats why its advisable to cook at least the meat on its own and then add it to the rest of the kebab and finish cooking them together.

    So, when youre looking at how long to cook chicken kabobs on gas grill , you may actually be looking at two separate cook times- one for the initial meat cooking and one for when you grill the kebabs as a whole.

    How To Grill Steak

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

    Grilling steak can be intimidatingespecially when everyone has a different opinion about how cooked it should be . But I promise you that, in reality, it’s easier and faster than grilling chicken. Below is our basic guide for grilling steak. Follow our rules and cooking times, and you’ll be a grill boss in no time.

    Remove the chill.

    Steak right out of the fridge will cook unevenly. Set yours out at room temperature for 30 minutes before grilling

    Be direct.

    Direct heat means you’re cooking something directly over the flame . It’s what gives grilled meat that beautiful dark char. Indirect heat means you’re cooking the food to the side of the heat source. For steak, you’re mainly dealing with direct heat.

    Temperature matters.

    The next thing to consider is temperature. If you’re not super comfortable in the kitchen, yes, you should go buy a meat thermometer if you don’t have one already. If you like your steak medium rare, 130-135° is your range. For medium, it’s 135-145° and for medium well, 145-155°. Please don’t go any higher than that! For all you grill bosses out there, a good way to check if the meat is done is by touch. It should give in a little bit in the middle but bounce back quickly after you press it.

    If you’re working with a leaner cut, marinate it!

    Let it rest.

    Dont even think about slicing into your steak until its had a minimum of10 minutes to seal in all its glorious juices.

    Slice against the grain.

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    How It Is Done

    How, exactly, will you be able to tell when your steak is done? Use a thermometer such as the Weber iGrill. This heat-resistant meat probe monitors the steaks core temperature, eliminating all guesswork. Some people like their steak seared on the outside and dark red on the inside, while others prefer a uniform brown throughout, which means that the ideal steak is ultimately a matter of opinion. But no matter if you prefer your steak blue, well done, or somewhere in between, the iGrill will help you achieve the perfect steak every time.

    ULTRA-RARE: 4649° C

    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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    How To Check For Medium

    Now that you are armed with the what and why of a medium-rare perfectly cooked steak, its time to talk application. If you dont know how to check the level of doneness of a steak, you might end up with a medium cooked or a medium well steak, despite your best intentions of cooking a steak to medium-rare.

    Because cutting into a steak while cooking to assess the appearance of its insides will allow juices to escape and leave you with something resembling steak tartare, we recommend checking doneness in other ways to preserve your steaks texture and flavor. When it comes to knowing how to cook steak or grill a steak medium-rare, there are a few tried and true techniques to choose from.

    Should You Shop For The Z Grill Master 700e

    The 10 Best Cuts of Steak to Grill

    Z Grills 700E is an economical, yet standard, mid-sized pellet smoker. It performs well at sluggish and reduced temperature levels with dependable temperature regulation as well as simple to make use of controls. It can additionally be utilized for barbecuing. But, bear in mind that its indirect high-heat as well as wont work the exact same as a specialized grill, and also, itll slice via pellets promptly to do so.

    In regards to build quality, the 700E is on the less costly end, but, is extremely well done. Theyve saved money on the cost by forgoing the extras like WiFi as opposed to giving up the quality of what exists.

    With two meat probes as well as a water-proof cover consisted of, its a great value for money bundle thats backed by a decent warranty as well as the toughness to outlive it.

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    That Perfect Steak: What To Get Right Before You Even Even Fire Up The Barbecue

    The perfect steak is often seen as an elusive achievement, something best left to highly-trained professionals. Fortunately, the reality is much simpler. With a little know-how and the right equipment, barbecuing the perfect steak is a surprisingly easy task. Follow these quick guidelines, and a meal worthy of a five-star restaurant will be yours, no reservations needed.

    First, select a cut of meat. Thinner slices cook quickly, leaving little wiggle room between raw and overdone. Look for pieces of meat at least 2.5 cm thick. Next, pay attention to the appearance of the meat. Once cooked, a piece of meat without much fat will be tough and lacking in flavour. Instead, look for marbling white veins of fat which make for tender and juicy bites. Were especially fond of the T-bone, a tasty combination of tenderloin and strip steak. Other choice cuts include ribeye, filet mignon and hanger steak. If youre in doubt about what to buy, your local butcher will be happy to help.To season or not to season? There are any number of easy-to-prepare spice blends that will add extra flavour to your steak. Marinades mixtures of oil, acid and ingredients like herbs or sugar are great for tenderising, but they require the meat to soak for at least an hour. If youre in a hurry, just sprinkle both sides of the steak with a generous amount of salt and pepper and voilà!

    How To Grill Steak Perfectly Every Time

    Learn how to grill steak perfectly every single time with this easy to follow recipe where steak is seared on a hot grill and cooked to perfection. Grilling steak doesn’t have to be complicated! Grades of Steak There are three…

    Learn how to grill steak perfectly every single time with this easy to follow recipe where steak is seared on a hot grill and cooked to perfection. Grilling steak doesnt have to be complicated!

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    Should You Boil Steak Before Grilling

    Never, never, never boil steak before grilling. Boiling the steak will give the exterior an unpleasant grey color, and it will probably be overcooked before it gets to the grill.

    There is a technique called sous vide cooking where you immerse steak in warm water to cook it to a desired temperature, then finish cooking it on the grill. But the water temperature is kept closer to 130 degrees Fahrenheit, never as high as the boiling point of 212 degrees.

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    Q: Prime, Choice, or Select. What do they mean?

    Cattle are graded after slaughter according to the degree of marbling, as well as the cow’s age.

    All beef that’s sold in the U.S. is graded by the United States Department of Agriculture on a scale according to its tenderness and degree of marbling. At the top of the heap is Prime, which denotes an abundant degree of marbling in a cow under 42 months of age. Only about 2% of the beef sold in this country is designated Prime, and most of it goes to restaurants, specialty butchers, and high end supermarkets. Below that is Choice, followed by Select, which are the two grades you’ll find in most supermarkets.

    The grades continue to go down all the way to Canner, which generally comes from very old cows with little fat in their tough meat. Luckily for us, you won’t find that grade in stores .

    While checking the grade is a quick and easy indicator of the quality of the meat, what you should really be checking for is the degree of marblingthat’s the interstitial fat that shows up in white spiderwebs throughout the meat.

    Why, you might ask, is marbling important? Two reasons: moisture and flavor. As well-marbled meat cooks, the fat will slowly melt, adding juiciness built right into the meat. Non-marbled meat might have plenty of fat on the exterior, but it doesn’t enhance the steak in the same way. Sort of like the difference between drinking a glass of chocolate milk or drinking the milk then shooting the chocolate syrup.

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    Beef Shish Kabobs On The Grill

    Kabobs are a favorite of ours. Its hard not to love meat on a stick. Or veggies, if that is your thing, even though the term shish kebab translates to grilled meat on skewers. Originally this was a Turkish dish of marinated lamb that was skewered and grilled over a charcoal fire. But today, we skewer and grill everything from eggplant to chicken.

    It is often recommended to choose food that will cook at the same rate when putting them on the same skewer. We like the intermingling of flavors so we try to adjust the size of the meat cubes to cook along with our vegetables, with a few exceptions. Cherry tomatoes are best cooked separate since they will cook so quickly.

    Mistakes To Avoid When Grilling Steak According To Chefs

    It’s never too early to start prepping for barbecue seasonso go ahead and bookmark this.

    Purists assert that a good-quality cut of steak is done ill justice at the hands of an overzealous grill. Contrast that to cheaper cuts like chuck roast, for example, which come to their prime slowly and forgivingly when slowly cooked. Cooking steak, therefore, is a paradoxically delicate matter for a powerfully primal affair. So its understandable that many diners and home cooks err on the side of overcooking it, especially if the quality of the meat might not be top shelf.

    Regardless of what your preferences areand were not knocking any of emhere are eleven mistakes to avoid on your next steak night.

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    Selecting The Right Cut

    First, a definition. Steaks are basically any piece of meat that falls under the category of “fast-cooking” cutscuts that are low enough in connective tissue that they don’t require the long cooking times that “slow-cooking” cuts require. The difference between a steak and roast essentially comes down to size. Any good roast can be cut into individual steaks .

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