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
How Hot Should The Grill Be For Steak
Raichlen recommends establishing two cooking zones in your charcoal grill: one thats very hot for searing the steak, and one thats medium for finishing the steak and cooking it through.
On a gas grill, heat the grill to 450°F with two burners going, which should only take about 10 minutes, then turn one of the burners down to medium to create two cooking zones.
Not sure if the grill is hot enough? Raichlen’s tip is to hold your hand 3 inches above the grill grate and count “1 Mississippi, 2 Mississippi…” If you can only hold it there for a second or two, the grill is hot and you’re ready to cook.
I followed Raichlens advice, and started my steak in the hot zone, then moved it to the medium zone to finish cooking. It worked like a charm.
Grilling The Perfect Steak: A Simple Grilled Steak Recipe
Want a recipe for grilling the perfect steak that you can try out for dinner tonight? You can do this with rib eye, porterhouse steaks, boneless strip, or whatever other cut delights you the most. You can also use a steak marinade overnight and grill the steaks the next day. This recipe serves four.
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Taking Off The Chill Of Your Steak Speeds Up Cooking
Grilling steak until it’s a brown with a light char on the surface, while also making sure the interior is cooked to a perfect juicy doneness is the goal, right? However, if the steak is too cold it can require so much cooking time for the interior to reach that perfect doneness that the steak may overcook and turn gray and dry. To remedy this, allow steaks to stand at room temperature for 20 to 30 minutes before you grill them. They will cook faster through to the center and stay juicer.
Which Cut Of Steak Is Best For Grilling
When I first started working on this recipe, my top contenders for the steak were the ribeye , the rib steak , the porterhouse, and the T-bone.
Any of those cuts will taste great grilled due to the significant marbling of fat, which leaves the meat tender, and flavorful. Let’s take a closer look at each:
- Ribeyes vs. Rib steaks: A ribeye has the bone taken out a rib steak, also known as a bone-in ribeye, is a ribeye with the bone in. Due to its extensive marbling, this cut cooks beautifully on the grill, bone in or out. Trim the thick fat from the outside edgeleaving it on will cause flame flare-ups that can give your steak an unpleasant burnt flavor. Don’t worry, trimming it off won’t result in lost flavor!
- T-Bones vs. Porterhouses: People often confuse these two cuts, which is understandable because both cuts come from the loin and both have a T-shaped bone with meat on both sides. But porterhouses are larger and actually have more of the tenderloin than the T-bone. The U.S. Department of Agriculture’s Institutional Meat Purchase Specifications say the tenderloin of a porterhouse must be at least 1 1/4 inches thick at its widest, while that of a T-bone must be at least 1/2-inch.
Ultimately, I chose to use ribeye steak for its flavor, size, and the lack of bone — I wanted to slice and serve this steak family-style, and the fact that it doesn’t have a bone makes that easier.
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Cooking Steak On A Charcoal Grill
Grilling steak over charcoal can be tricky. It’s difficult to know the exact temperature of the cooking surface, and that temperature can vary depending on the type of charcoal you used and how evenly you spread the charcoal.
Briquette charcoal can give you temperatures of around 500 degrees Fahrenheit. Lump charcoal may be able to generate higher temperatures. You can check for a high temperature on your charcoal grill using the hand test. Hold your hand at grate level, and if you can only keep it there for 2 to 3 seconds before it gets too hot, you have a 400 to 500 degrees Fahrenheit surface to grill.
If you’ve got that heat, you can grill using the timing instructions above. But beware your charcoal grill may have hot or cool spots that can affect the cooking time. You’ll have to keep a close watch and you won’t be able to set it and forget it like you can with a Traeger.
For wood smoke flavor, you can use wood chips. Typically, you add wood chips directly to charcoals, but this can affect the heat you’re generating.
If you add dry wood chips, they could flare up and burn your steak. If you add soaked wood chips, they will cool down the charcoal. A foil pack added before cooking is probably your best bet.
Cooking Steak On A Gas Grill
If you’re using a gas/propane grill, the instructions are essentially the same. Set the grill to a high temperature , and follow the timing guidelines above.
You’ll need to work a little harder to replicate the kiss of wood smoke flavor delivered by Traeger wood pellets, though. Wood chips, in either a foil pack or smoking box, are the best method.
However, your chips can’t sit directly over a flame, or they’ll flare. So using wood chips may mean you don’t have as much cooking surface for your steak, or that you can’t get your grill quite as hot.
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How To Cook Medium
My favorite way to cook a medium-rare steak is in a smoking-hot, cast-iron skillet. If you prefer char-grilled flavor or youre cooking a bone-in steak, take the steak outside and cook it on a preheated gas or charcoal grill. Either way, it should take about 4 to 5 minutes per side for a 1-inch steak. If youre cooking a thicker steak, one of our favorite steak-grilling secrets is to use our foolproof indirect heat method.
For the ultimate medium-rare experience, you can sous vide your steak. Simply vacuum seal your steak, set the temperature to 130°F and cook for about 90 minutes. Then, take the steak out of the bag, pat dry with a paper towel, season liberally with salt and pepper and reverse-sear on all sides in a hot cast-iron pan. Enjoy!
Is Medium Rare Steak Safe To Eat
When you see the pink part in the steak you get concerned about your health. You take it as if it is not properly cooked. The next thing you think after seeing pink meat in steak is that if it is still having bacteria. Medium rare steak is sometimes mistaken with rare steak. It is having an easily identifiable red color. You should know that medium-rare steak is not the same as rare steak or raw meat.
A medium-rare rib rack wont hurt you if it is stored safely before cooking and well cooked. The average medium rare steak is cooked at a safe temperature. It is not further cooked when the temperature reaches 135- and 140-degrees Fahrenheit. Then it is let to sit for few minutes so that juiciness and flavor are distributed properly.
During this time, the temperature of the steak rises slightly because the heat continues to cook the steak. Hence, the average medium-rare steak should be at 145 degrees Fahrenheit. It is then safe to eat.
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Helpful Tips For Grilling To Keep In Mind
Once you have a good grill sear over high heat, you can move your steaks to a lower temperature to make sure they dont dry out quickly. This is known as indirect grilling. To do this, sear both sides over high heat for a couple of minutes on each side, and then move to low heat. Only turn your steaks once the full time for one side has been reached. Flipping too often on the grill can ruin the cooking process and dry out your steaks faster.
Also, always allow your steaks to rest. You should plan to rest your steak for 5 to 10 minutes to allow the juices to move back through the meat for ultimate flavor and tenderness.
If you do use a digital meat thermometer to better gauge your time for steaks on the grill, make sure you remove your steaks when its internal temperature reaches about five degrees below your desired temperature, since it will continue to cook a bit after you remove it from the grill. If you want your steak to cook to 135 degrees, then remove it when it hits about 130 degrees.
How To Tell When Steak Is Done Without A Thermometer
Still waiting for your new meat thermometer to arrive in the mail? Don’t worry: You can still achieve perfectly-cooked steak without any fancy gadgets. A metal cake tester or skewer is all you need for this expert hack.
To tell if your steak is done, insert a metal cake tester or skewer into the center of your steak for five seconds, then remove and touch it to your lips. If the skewer is cold on your lips, it means the steak is rare. Lukewarm and it’s medium-rare, warm and it’s medium, and hot is well-done. While this trick isn’t quite as precise as using a thermometer, it does the job, especially after you’ve had a little practice.
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How To Cook Rare Steak
A steak done rare isn’t requested that often it is for the true carnivore who wants something nearly raw but gets it cooked as little as possible. A rare steak should be warm through the center, lightly charred on the outside, browned around the sides, and bright red in the middle. The meat should be soft to the touch, much like raw meat, but browned over the surface.
For a 1-inch steak, place steak on a hot grill for 5 minutes. Turn and continue grilling for another 3 minutes. Cook to an internal temperature of 120 to 130 F .
How Long To Grill Ribeye For Medium Rare And Medium Doneness
Rib eye steaks are usually between 1 ¼ and 1 ½-inch thick, so theyll typically need more time on the grill than a New York Strip, for example.
Rib eye steaks should be cooked to 130 degrees for medium-rare doneness, which typically takes about 5 minutes on each side. For medium doneness, cook a grilled ribeye steak to 140 degrees for about 7 to 10 minutes on each side.
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Choose Your Steak Of Choice
Thick cut steaks consist of:
- Ribeye: This steak is. well marbled and full of flavor. It comes from the middle of the cow in the ribs section. It has high fat content which gives it extra flavor. You will need to trim the fat to avoid flare-ups.
- Strip Steak: Also known as New York Strip Steak, it is tender and a little chewy coming from the rear of the cow. This is my steak of choice and easy to grill with no potential flare-ups.
- T-Bone: Shaped like a T, it brings together two steaks. The tenderloin and a chewier strip steak.
Thin Cut Steaks Consist of:
- Flank Steak: This steak comes from the belly of the cow and is rich in flavor. Always serve the flank steak sliced and cut against the grain.
- Hanger Steak: This comes from the belly of the cow, the part of the cow that hangs down. It has a strong beefy flavor and is great for marinating.
- Skirt Steak: The skirt comes from the diaphragm of the cow. It is a thin cut with plenty of fat and works well with a high heat searing. Should. also be sliced against the grain.
Reverse Sear Ribeye 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.
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Always Use A Meat Thermometer
Judging meat doneness only by its color is one of the most common food handling mistakes home cooks make. According to Massip, all home cooks should invest in a meat thermometer.
“Its important to not judge meat doneness only by color because it can vary based on the type of meat you are cooking, or the process you are using to cook it,” Massip told TODAY Food. Another reason to use a thermometer instead of your subjective eyesight? Steak usually isn’t a cheap cut of meat and since it can be less forgiving, cooking it requires more precision.
How To Grill Steak 101
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How To Cook Medium Rare Steak
This is the recommended level of doneness for a good steak ask any chef how they like their steak prepared and they will almost all say medium rare. A medium rare steak should be warm through the middle with most of the center pink in color with a hint of red. The sides should be well browned, the top and bottom caramelized to a dark brown color with good grill marks. This steak’s firm surface should give a bit toward the middle .
For a 1-inch steak, place steak on a hot grill for 5 minutes. Turn and continue grilling for another 4 minutes to an internal temperature of 130 to 135 F .
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.
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Rare Steak Temperature And Cooking Tips
For those who like their steak just barely cooked, rare is a go-to order. The steak will be charred on the outside and just warmed through on the inside with a ruby-red color. Cooking your steak rare really allows the flavor of the meat to shine, but it’s not for the faint of heart.
To cook a rare steak, place it on a hot grill for approximately 5 minutes. Flip, rotate, and move to another spot on the grill. Cook an additional 3 minutes, or until it reaches an internal temperature of 125 degrees F . Let rest for 3 minutes, slice and serve.
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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