Because Steak Night Is The Best Night
There are two kinds of people in this world. Filet lovers and ribeye lovers. Wonder who I am? Hands down ribeye! Dont get me wrong I wont pass up an opportunity to enjoy a great beef tenderloin. But how I see it fat means more of that delicious steak flavor.
So you go to the grocery store or meat market and get your steak, in this case, a gigantic tomahawk ribeye. Honestly, the first step in cooking a good steak is buying a good piece of meat. Dont skip this step.
How To Grill Round Steak
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Round steaks are cheap, but they are also known for being chewy and lacking flavor. It takes some work to make a round steak tender and more flavorful, but with some effort you can grill a smokey, delicious steak. Round steak simply take more preparation before grilling than more prestigious cuts of meat. If you are willing to tenderize, season, and slowly cook your steak, though, you can end up with a delicious meal.
Should I Use A Probe Thermometer To Monitor The Temperature Of The Steak
This is really a personal preference. Some of the Ninja Foodi Grills come with a probe thermometer built in and, while it’s a nice feature, it only works if it’s accurate.
My philosophy when it comes to technology is to trust and verify. I do this by using a secondary thermometer to double check the built-in probe on the Ninja Foodi Indoor Grill.
I think every home cook should have a good thermometer. Whether you want an instant read, a probe, or a combination of the two, it’s worth the investment for sure.
I have heard great things about the Meater thermometer, but I don’t have one so I can’t really get into any details about it.
The two thermometers that I use are a Thermapen MK4 and the Pampered Chef Dual Thermometer.
The thermapen MK4 is pricey, but it’s fast and very accurate.
The dual thermometer from Pampered Chef is half the price of the Thermapen MK4 and can be used as an instant read and a probe, so I love that feature. It has been very accurate when I compare it to the Thermapen, but I don’t like the on/off button. It’s hard to push. That’s my only complaint.
I’ve tested the built-in probe thermometer in the Ninja Foodi XL Grill many times and it is definitely accurate however, that doesn’t mean that it is fool proof. The placement of the probe is as important as the accuracy of the thermometer.
You do not have to insert the thermometer all the way into the meat, the temperature is only read from the very tip of the probe.
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Sear And Cook The Tuna
Heres where the grilling process will differ, depending on whether you want just a delicious sear or you want your tuna cooked all the way through. Either way, though, you can follow the same process to sear the tuna.
Place the tuna steaks over the hottest part of the grill. Leave that side down for 1-2 minutes until browned and crispy. Then, flip to the other side and sear for another 1-2 minutes. Now, you can pull it off the grill or continue to cook it to your desired doneness level. Shoot for an internal temperature of at least 125 degrees Fahrenheit.
How To Know When Steak Is Done
The time needed to cook a steak varies depending on its thickness, and how you like it. Dont be tempted to cut into a steak to see if its done. This allows the precious juices to escape, making the meat tough. Instead, press the centre of the steak with the back of your tongs if its medium the meat will spring back. Use this guide for cooking times and to tell when its ready.
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Cooking Times And First Position
Have everything at hand before you put the steaks on so that the grill has your full attention. Keep the grill closed as much as possible to hold in the heat. Before putting on the steaks, take a good look at them. Decide which side you are going to call the “top.” You will cook the steaks in four positions, timing each change in position.
Medium Rare:
- 1-inch thick steak: 1 minute per position
- Between 1 and 2-inch steak: 1 1/2 minutes per position
- Less than 3/4-inch steak: 45 seconds per position
Medium Well or Well Done :
- 1-inch thick steak: 2 minutes per position
- Between 1 and 2-inch steak: 3 minutes per position
- Less than 3/4-inch steak: 1 minute per position
For the best results, it’s important to know your grill. Some grills comfortably hit temperatures over 700 F, while others have trouble mustering 500 F. If your grill runs at a lower temperature, you might need to increase these times by as much as double.
To start, open the grill and position the steaks on the grate farthest from youmeaning the top of the steak is to the back of the grill or at the 12 o’clock position.
With the steaks on the grill, close the lid and start counting the time as indicated above.
Rest It The Right Way
A common mistake home grillers make is not properly resting their steak. Another helpful tip: Use a resting rack . Because when you rest steak on a plate, you may not realize that the side of the meat thats on the plate will continue to cook more than the side thats not, so itll end up uneven. A resting rack allows air to flow evenly around the steak while its resting.
His resting rule of thumb: let it rest for the same amount of time as you grill it for. If it takes you five minutes to cook a hanger steak, let it rest for five minutes. And he doesnt recommend using a meat thermometer because youll lose some juices when you probe the meat. Since you should learn how to cook a steak to your liking, trial and error is the best way to go.
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Ribeye Steak In The Oven
If you love our grilled ribeye steak recipe, you will love it in the oven, too! Follow our instructions for seasoning the beef and for topping with garlic butter, then use our Reverse Sear Ribeye Steak recipe as a guide for how to cook steak in the oven.
My new favorite beefy obsession is birria! You haven’t lived until you try this amazing Mexican Beef Stew!
How Do I Know When To Flip My Steak
All meat will tell you when it is ready to be flipped. When you want to get the cross hatched grill marks, you will sear ¼ of the total cook time, turn the steak 45° and cook another ¼ of the total time. Then flip and either cook without turning for ½ the total time or you can turn 45° after ¼ of the time.
Here is an example.
My filet is 1½” thick and I want it cooked medium rare or to an internal temperature of 130/49. My total cook time will be 12 minutes on Max High grill.
Cook for 3 minutes, make a 45° turn and cook for 3 more minutes. Flip and repeat.
HOWEVER, and this is SUPER IMPORTANT… if the meat doesn’t release easily, it’s NOT READY to be moved!
That’s what I mean when I say all meat will tell you when it’s ready to be flipped. If you go to turn it or flip it and meet resistance, let it cook another minute or two. You can shave that time off at the end of cooking.
If you force it to release before it’s ready, you will rip the sear right off the steak. You don’t want that!
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You Cant Put Moisture Back Inside A Steak
As steaks grill over high heat, they lose moisture. Fat and juices are literally pushed out of the meat. Thats the price we pay for making the steaks easier to digest.
Perhaps the most important part of grilling a steak is taking it off the heat before it has lost too much moisture. There is a short window of time, usually just a minute or two, when steaks go from medium rare to medium, or from medium to medium well.
Catching that window requires vigilance. Dont walk away from a steak on the grill. And remember, its always better to take it off when its underdone and then return it to the grill than it is to let a steak overcook.
How To Source Your Beef
I happen to live a couple blocks fromDicksons Farmstand Meats , so Ill go there whenever I can, says Forgione. They have fantastic beef, as well as pork and veal. At the restaurants, we use Pat LaFrieda and we also use Fossil Farms at Peasant for the special Piedmontese beef.
Since restaurants and chefs develop relationships with meat purveyors and specialty farmers, they are able to get the highest-quality cuts available. If you dont have a good trusted butcher nearby, there are severalgreat steak purveyors that ship nationally. Because the quality of the meat is just as important as knowing how to properly cook it.
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How To Shop For Steak
Before you go to the butcher or grocery store, you should decide what you’re looking for in a steak. Different cuts have different characteristics, and one might be better suited for your needs than another. For example, if you’re looking for a fast-cooking, affordable cut, flank steak is a great go-to, but if you’re willing to splurge on something luxurious and hefty, you might opt for filet mignon. That said, the general attributes to look out for in steak are an even, vibrant color and as uniform a thickness as possible, which will ensure that every section cooks at the same rate. Another thing to keep in mind when you’re shopping is that steak is an inherently expensive variety of meat. You’ll get what you pay for!
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Grilling The Best Steak
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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Try These Steak Marinades
Steak marinades usually contain 1-2 tablespoons of acidic liquids, such as wine, vinegar and citrus juice, per cup of marinade . These recipes will marinate four beef steaks. To make them, combine the ingredients in a glass or ceramic bowl, add the steaks and turn to coat, then cover and place in the fridge to marinate before barbecuing.
How To Grill A Steak:
Ok, you bought a great steak and you prepared it well! Now, lets cook it!
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Are Sear Marks Just For Looks
No, they aren’t. Will a steak be delicious if you don’t get sear marks. Certainly. Do sear marks increase the flavor of a steak. Yes, they do.
Sear marks are gorgeous on a steak. Especially when you get them perfect. Something I am not very good at, but managed to pull off on this steak.
More important than looks, is the science behind the grill marks. Where you see those dark lines, the maillard reaction has occurred.
The maillard reaction is a series of chemical reactions that occurs in cooking when the proteins and sugars on and in food begin to change as a result of heat being applied.
The maillard reaction is responsible for flavor in so many foods, not just the sear on a steak. It’s the maillard reaction happening in browning onions that impart that flavor we all know and love in a really good French Onion Soup.
It’s the maillard reaction that happens as sweetened condensed milk is cooked and turns brown and we call it Dulce de leche.
It’s the maillard reaction that happens on top of a golden brown biscuit or a muffin top that is the best part of either one.
This is why many chefs do a full sear on their steaks instead of using a grill. They increase the surface area that benefits from the maillard reaction.
The look doesn’t matter as far as flavor goes, but I have found that the Sear ‘N Sizzle grill grate does produce a juicier and more flavorful steak. Why?
How To Grill A Perfect Steak
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY AFFILIATE NOTICE FOR DETAILS.
How to Grill a Perfect Steak is your go-to grilled steak guide! Every step is broken down to make the process of grilling steak easy and approachable!
THIS POST IS SPONSORED BY:This post is sponsored by Country Natural Beef, the opinions are my own.
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How To Grill The Perfect Steak According To A Professional Chef
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, we’ll answer those questions with the help of chef Chris Frothingham of Great Road Kitchena New American restaurant in Littleton, Mass.so that you’re a grill master just in time for barbecue season.
How To Grill Tri
Tri-tip steak is a triangular cut that’s on the leaner side, which means it’s best marinated for a while before it hits the grill. For a slightly more affordable steak that still satisfies your craving for the richness of beef, tri-tip fits the bill. Chef Frothingham likes a miso marinade with yellow miso paste, honey, sesame oil, sriracha, canola oil, and rice wine vinegar.
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How To Grill Sirloin Steak
Sirloin doesn’t have as much marbling as a rib-eye or strip steak, but it’s still a great option for the grilla hearty, versatile cut. Chef Frothingham notes that there are at least 10 cuts that can be considered a sirloin the main difference between a N.Y. strip steak and a sirloin is the location on the cow and the fat content. He likes sirloin for steak sandwiches, or grilled and sliced over a big, fresh salad. You could marinate sirloin, or stick to salt and pepper.
Spicy Garlic Grilled Tuna Steak
Do you enjoy a spicier taste for your tuna? Try a spicy garlic grilled tuna steak recipe that adds a bit of zing to the mild fish. Spices like cumin, cayenne pepper, and red chili pepper flakes can kick your tuna up a notch and excite your palate. Add some fresh garlic for an extra kick.
Want to go even spicer? Mince jalapeno peppers and sprinkle them over the finished product.
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How To Grill A Thin Steak
When grilling steak that is 1 ½ inches in thickness or less, the best way to get the perfect char on the outside and desired doneness in the center is to sear over direct heat. You simply grill. the steak over the direct heat until it reaches the desired temperature, flipping it about every minute. This will ensure that the surface gets nice and golden brown and that the middle wont cook too quickly. Take the steak off of the grill once it reaches the desired temperature and let it rest 5 minutes before serving.
