Thicker Steaks Should Slide Over
Most steaks grill beautifully over direct high heat alone. The only time you might need to move them is if/when they cause flare-ups. However, some steaks are so thick that if you left them over direct heat alone, they would burn on the outside before they reached the internal doneness you like.
If your steaks are much thicker than an inch, consider the sear and slide approach. After you have seared both sides nicely over direct high heat, slide the steaks to a part of the grill that is not so hot, perhaps over indirect heat, and finish cooking them safely there.
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 In The Oven:
- Let steak rest out on the counter for 20 to 30 minutes, to reach room temperature.
- Next, line a baking sheet with foil and set a rack over the baking sheet.
- Blot steaks dry with paper towels and rub both sides of steak with oil. Sprinkle with coarse sea salt and fresh ground pepper.
- Grill in the oven for 20-30 minutes, depending on how you like it cooked.
- Cover the bottom of a cast iron skillet with oil.
- Next, remove the steaks from oven and transfer to the hot skillet.
- Continue cooking steaks for about 2 to 3 minutes per side, or until browned and a bit crisp.
Cut, serve, and enjoy!
- Use an Instant Read Meat Thermometer.
- 125F to 130F internal temperature for RARE
- 135F to 140F internal temperature for MEDIUM RARE
- 145F to 150F internal temperature for MEDIUM TO MEDIUM-WELL
- 160F internal temperature for WELL DONE
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How Do I Cook A 3 Inch Filet Mignon
Cook the filets in your oven for 5-8 minutes, depending on your preferred level of doneness: 5-6 minutes for rare, 6-7 minutes for medium-rare or 7-8 minutes for medium. Carefully remove the sauté pan from your oven and transfer the filets to a clean plate. Tent them with foil and let them rest for 5-7 minutes.
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.
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Why Is My Steak Tough And Chewy
Undercooked steaks fail to melt the fat in the beef and are quite chewy. Additionally, undercooked beef might cause an upset stomach or even food poisoning. Overcooked steaks burn through all the fat and end up being hard, dry, and chewy.
How Long To Grill A Steak
The rule of threes is pretty simple. This method is based on direct and then indirect grilling so Ill start here.
Direct heat grilling is when the steak is placed directly on the grates directly over top of the heat source. The dome is normally closed.
Indirect heat is grilling on the side of the grill opposite of the heat source. The dome is always closed for indirect heat grilling.
Sometimes direct heat and then indirect heat grilling is referred to as two zone grilling. See the picture below:
When cooking with direct heat for the rule of threes the dome should be closed.
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Reverse Sear Cowboy Steak The Professional Way
- 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.
How Long Do You Preheat An Electric Grill
You are probably going to need about twenty minutes to get your electric grill up to four seventy-five, but this definitely depends on the model. Newer models have a light that shows you when the grill hits its ideal temperature, but you can use a drop of water on the surface of the grill to see when youve reached your cooking temperature on an older grill.
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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 Do You Pan Fry Thick Steak
Let the steak sit at room temperature for 15-20 minutes. Add some olive oil and a pat of butter to the frying pan, on high sear the meat, turn over and sear other side. Turn heat down to low-med and finish to desired doneness, longer for well done. You can also put the steak in the oven to finish cooking.
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Amp Up The Flavor With Butter Sauce
When I first began work on this recipe, I tried dry rubs, oil, and simple salt and pepper. All of these are wonderful things to put on steaks, but I felt like it needed more.
I settled on basting the steak with an herbed butter sauce. First, because butter. Second, because I have an extensive herb garden and it didnt require a trip to the store. I was worried that the butter might burn on the grill, and leave an acrid flavor, but it didnt.
It was pure deliciousness. The herbs added complexity without masking the meatiness of the steak.
How To Cook Cowboy Steak In The Oven
- Be sure your steak is completely thawed.
- Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking.
- Set oven for broil and preheat 10 minutes.
- Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.
- Place steaks on the rack of a broiler pan. Position broiler pan in oven so that the surface of the beef is 4 to 6 inches from the heat. Broil to desired doneness, according to the times listed below.
- For the perfect medium-rare steak, broil in the oven for 19-21 minutes for a 2-inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
- Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time . The final temperature will read 135°F.
- Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
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How Do I Properly Reheat A Cooked Steak
- When you defrost your steak, do so in the refrigerator take it out of the freezer the night before and leave in the fridge overnight. Take it out of the fridge and let rest at room temperature for at least 20 minutes before reheating.
- Reheat in a 250F oven for 20 to 25 minutes, or until heated through.
How Do You Choose Steak?
When shopping for steaks, its often best to look for a happy medium between lean and fatty. Look for steaks with some marbling, but not completely covered with fat. Try filet mignon for tenderness, or a ribeye, even strip loin for a balance between tender and flavorful.
What Is The BEST Cut of Steak?
- Porterhouse. This particular steak is considered the king of steaks mainly because its actually two steaks in one.
- Top Sirloin. Also a relatively lean cut of steak.
How Long Do I Cook A 2 Inch Steak
How do you cook a 2 inch steak? For the perfect medium-rare thick -cut bone-in ribeye steak, grill for 18-20 minutes for a 2 inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.
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How To Get Perfect Crosshatch Grill Marks
First, make sure you have cleaned the grill well. Place the steaks on the grill on the diagonal, at about a 45 degree angle. Grill for about 4 minutes, pressing on the steak gently with a spatula occasionally. Rotate the steaks a quarter turn so the angle of the steaks on the grill is about 45 degrees in the other direction. You are looking to create a diamond patterns with the grill marks.
Flip the steaks and grill the steaks the same way, at a 45 degree angle to the grill bars, then after a few minutes turning the steaks another quarter turn so that the grill marks form the same diamond crosshatch pattern on the other side.
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.
How Long Do You Grill A 2 Inch Steak
Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare , 5 to 7 minutes for medium or 8 to 10 minutes for medium-well .
Internal Temp Of Steak
To check the internal temp of steak use an instant-read thermometer. Insert it into the thickest part of the steak. Here are the temperature ranges to look for :
- Rare : 120 130 degrees
- Medium-Rare : 130 140 degrees
- Medium : 140 145 degrees
- Medium-Well : 145 155 degrees
- Well-Done : 160 degrees
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How To Cook Thick Sirloin Steak To Perfection Try These Two Methods
A perfectly cooked steak can be the centerpiece to an amazing meal. But do you really know how to cook thick sirloin steak to perfection? Probably you think that its all about balancing a lower internal temperature with higher external temperature. But here we will give you two different recipes on how to cook sirloin steak in a pan and directly on coal which would be totally opposite to this idea, yet would provide you with delicious thick juicy steaks that will compel your guests to give you a big round of applause.
The first thing you have to do to get the perfect cast iron seared steak is making sure theres no moisture on the steak. You want to pat it dry thoroughly with a paper napkin, so all the extra moisture is gone.
Before you pan-seared sirloin steak with butter, you need to season the steak. For this purpose, I personally like to use Alaea, which is also known as the Hawaiian salt, but Himalayan salt is another option. Then you have to season it with black pepper. Once you are done, flip the steak over and season the other side as well.
However, you should always try to get even seasoning on the entire piece of steak because that is precisely what is going to make a big difference. If you under season the steak, there will be no flavour, but if you season it properly, this will be like night and day.
Try to use a cast iron skillet because it will give you that much-desired even heat.
How Long To Cook Steak On Grill
|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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