Choose The Right Piece Of Steak
Have you heard about that principle in chemistry where the accuracy of your analysis isnt any more accurate than the quality of your samples?
Steaks have the same principle, too!
Really, there are only three things you need in making a good steak: beef, salt, and fire.
But once youve gotten that beef wrong, everything else, and we mean everything, is going down.
On that note, look for a slice that looks plump, bright red, and with lots of marbling!
Clean And Oil The Grill
Never try to grill sirloin steak on a dirty grill. Not only can your steaks end up sticking to the grates, but theyll also pick up the flavors of the meal you cooked last. Use a grill brush and mild soap mixture to scrub the grill clean after each use, making it easier to prepare the next time.
Many grills can also benefit from brushing a small amount of oil on the grates before preheating them to prevent sticking during the grilling process.
Taking Off The Chill Speeds Up Cooking
The goal of grilling a steak is to brown and lightly char the surface while also cooking the interior to a perfectly juicy doneness, right? If the steak is too cold, the interior might require so much cooking time to reach that perfect doneness that the steak overcooks deep below the surface, turning gray and dry.
Let your steaks stand at room temperature for 20 to 30 minutes before grilling. They will cook faster all the way to the center and stay juicer.
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How To Add Flavor To Your Steak: Dry Rub Marinades Herbs And Seasonings
Before we delve right into the actual processes on how to BBQ steak, lets talk about the many ways you can introduce spices and flavors to complement your meats.
A lot of self-confessed steak lovers would tell you that steak is delicious completely on its own with just a pinch of salt and pepper, plus a good grilling on a Napoleon grill. Although we agree that this is absolutely true, we also say being creative and exploring more adventurous flavors doesnt hurt!
Be Sure To Check Its Temperature
Never forget to temp your steak before removing it from the grill. Although it might appear done on the outside, the inside could still be raw. If your steak needs a little more time to reach the right temperature inside as indicated by your thermometer, move it to a low-heat side of the grill for a couple of minutes and close the lid for extra cooking time.
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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.
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.
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How To Grill Steak On A Gas Grill To Perfection
Steak is one of my favorite foods to cook at home on my grill.
It is easy how to grill steak on a gas grill to perfection but it is also easy to mess up if you do not know how to do the basics.
Grilling steak on a gas grill is easy and you can easily grill a tender steak on a gas grill without failing at it.
The tender results you get once you perfect cooking steak on your grill is next to none.
There are so many amazing flavors that you can add and you never run out of side dishes to pair it with.
My main secret to cooking steaks is to approach the process carefully. You can use these tips if you want to grill a ribeye steak/ tomahawk steak on a gas grill.
You need to treat the steak delicately to get the results you want when you cook.
The grill, while important, is only a part of a process that involves a lot of work.
Knowing the right tips to grilling a steak on a gas grill is important as you can save a lot of time with trail and error and you get a perfect tender steak everytime you grill it on a gas grill.
A combination of your grill management skills, steak type, and grill features will give you a perfect steak.
Again, it is easy to mess it up so you need to take the job pretty seriously.
There are only a few things that you need to remember and all the other things you need to do will come naturally to you.
So check out the tips and guide below to cook your steak perfectly.
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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Why Youll Love This Grilled Steak Tutorial
- Quick and easy but very special: Beautifully grilled steaks really are a fast and simple meal on and off the grill in minutes -with zero fussy prep work leaving time for some fun side dishes!
- Crucial tips explained: Grilling is quick, but it can go wrong fast, too. I explain the simple prep steps and timing, so your precious steaks dont come out gray and tough.
- Succulent, protein-rich results: Perfectly cooked steak is juicy and good for you . It is a protein bomb with a days worth of protein in one serving, plus lots of iron for healthy blood, zinc that repairs the body, and tons of B vitamins.
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.
YUM.
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
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Add Grill Marks Like A Pro
Those perfect grill marks are like a stylish garnish to your meal. Theyre pretty simple to do, too. To make diamond grill marks on the meat, sear it on an angle and then turn before flipping the steak to the other side, says Balbas.
Just be sure to steer clear of The Grilling Mistake Thats Making You Sick.
How Do You Tell If A Steak Is Medium Rare Without Cutting Into It
How to Check Your Steaks Temperature Without a Thermometer
Summer is quickly approaching, which makes it the perfect time to brush up on your grilling skills. Grilled steak is a summer cookout classic, and a delectable one at that, but the process can be a little intimidating. Which cut should you get? How do you know when the steak done? Here, well answer those questions with the help of chef Chris Frothingham of Great Road Kitchena New American restaurant in Littleton, Mass.so that youre a grill master just in time for barbecue season.
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When In Doubt Oversalt
When youre grilling steak, its not the time to be shy about overseasoning! Its always best to use sea salt or kosher salt, and then some pepper if youd like.
When adding pepper, add about the same amount as you did for the salt.
And once again, when you think its enough the first time, its PROBABLY NOT. So add a little bit more!
Dont Start Without A Super Hot Grill
Be sure to let your charcoal fully catch and heat up before attempting to grill on it, about 20-30 minutes, says Prentiss. Your fire should have a bed of red hot coals, high, even heat across the grill, and minimal flames and smoke.
A hot cooking surface is extremely important to caramelize the outside of the steak and secure in the flavor, says Jayawardena. This method will give you a crispy on the outside, yet moist and tender on the inside steak.
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Top Tips For Barbecued Steak:
- Preheat the barbecue to the correct temperature before adding the steak. As a general guide, you should be able to hear a sizzle as the steak hits the hot surface. The heat seals the surface, trapping the juices inside.
- Bring steak to room temperature just before cooking. The meat can become tough if it goes straight from the fridge to the barbecue.
- Drain any marinade from the steak before placing it on the barbecue to cook. Excess liquid can ignite on the barbecue and cause a flare-up. Plus, if youre cooking steak on a flatplate, the liquid can boil around the meat and make it tough.
- Limit the number of steaks cooking on the barbecue at any one time. Overcrowding reduces the heat, which can prevent the steaks from cooking evenly and cause them to release juices, making the meat tough.
- Use tongs to turn your steak. Sharp forks can pierce the surface, which allows the juices to escape.
- Cover the steak loosely with foil before resting to keep it warm. If you cover it tightly, the meat will sweat and lose its moisture.
- Clean your barbecue grill or flatplate with a stiff wire brush or scraper while its still warm. This leaves it ready for your next barbie.
Dont Forget The Thermometereven If Youre A Pro
Chef Christian Ragano thinks this is one of the most important things to remember. Temping a steak by hand can be tricky, he says. It takes a ton of practice and a ton of experience. Thomas Keller once said, You have to cook a steak a thousand times just to suck at it.’
Dont have a meat thermometer on hand? Ted Hopson, chef and co-owner of L.A.s The Bellwether, recommends using metal cake testers. People always are looking for secrets on how to get the perfect steak doneness, he says. We use metal cake testers. the best tool you can use for this. Insert the metal tester into the steak, leave it for five seconds, then pull it out and touch it to your lips or inner wrist. The internal temp of the steak will tell you how done it is. If it is cold, your steak is rare, if it is just warm, medium rare, slightly hot, medium, etc… No more pushing on it to test itwhat happens when you hit a muscle knot? now it is even easier. Plus, cake testers are less than a dollar and you can get them in baking sections or on Amazon.
Chef Prentiss offered these numbers to aim for:
Rare: 120-130°F
Well: 160-165°F
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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!
Direct Grilling Steak On A Gas Grill
Direct grilling is the most traditional way to grill steak on a gas grill. Follow these steps:
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Choose Your Perfect Cut Of Meat
If youre like me, you might need to start with the basics: what are the different cuts of steak? Hy-Vees Summer Grilling Guide has a helpful infographic
I realize everyone has different tastes. However, my husbands favorite of all these is probably the New York Strip, or as we like to call it in these parts, the Kansas City Strip. And mine would have to be the Tenderloin .
Then, at the meat counter, you may also see various grades of meat. Heres what they mean
David Walzog, executive chef at Michael Jordans Steak House in NYC, says to look for meat with the most marbling, i.e., visible grains of fat running through the steak. As the steak is cooking, the fat melts, naturally tenderizing the meat and building in flavor.
Dont be afraid to ask the expert at the meat counter for recommendations if youre unsure of what to get. These guys at Hy-Vee are very knowledgeable and love to offer suggestions.
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What Is The Best Level Of Doneness For Steaks
Many different culinary and barbecue enthusiasts all have different opinions on what they believe the best levels of doneness are for steaks. Generally, the consensus for the best ones is medium or medium-rare. Medium rare steaks are often somewhat pink on the inside, leaving just enough juice to carry the beefs flavour and the marinade or rub.
For people who arent as comfortable with their rarer steaks, medium doneness still retains the juiciness that everyone loves. In the end, however, you should always cook your steaks to the level of doneness you prefer. All you need to remember is what temperature you cook steak on a gas grill.
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Dont Forget To Let It Rest
As with all large cuts of meat, you should let your steaks rest before slicing into them. You want those juices to redistribute within the meat instead of spilling out onto the cutting board! A good rule of thumb is to let it rest for 5 minutes per inch of thickness . For most steaks, that means anywhere from 10 to 20 minutes. Dont worry I promise it wont get cold while it rests!
Since a thick steak takes a bit longer to grill than a thinner steak, go ahead and prepare one of these grilled appetizers while you wait to keep everyone from getting hangry!
How To Grill Steak Like A Pro: Tips And Tricks For Everyone
Most people are afraid they cant cook these meats, but steaks are easy to cook if you know a few basic tricks. No matter what your cut or what grill you have got, any home cook can grill the perfect steak.
So grilling steak does not have to be intimidating. You can cook a steakhouse quality, perfect grilled steak in just some simple steps.
So, without wasting more time, lets find out how to grill steak.
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Salt Salt And Salt Again
A few hours before you grill, lightly sprinkle both sides of the steak with salt put it on a wire rack set on a rimmed baking sheet. The salt helps the cells retain water, guaranteeing juicy meat. Before placing it on the grill, pat dry with paper towels, and generously salt the meat again. Finally, pass some fleur de sel at the table to sprinkle over the sliced steak for more flavor.
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.
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