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How To Grill A Steak Properly

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How Do You Know When A Steak Is Done Grilling

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

Heat from the grill is cooking the meat all over its surface. If the steak seems to be raw on the top, place the lid on the pan without rotating it and continue cooking for an additional minute. If the steak is gray, turn it over so that the uncooked side is now on the bottom, and restore the top to the 12 oclock position on the clock. Close the lid and reset the timer to the beginning.

How To Grill Steak

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It’s time to end the steak intimidation. Grilling steak is a great method for getting that perfectly seared crust and tender, juicy interior. But for the amateur venturing out to the grill for the first time, it can seem like quite an undertaking.

But here’s the good news: Using this method will make even the novice a master of the grill. Keep reading for step-by-step instructions on how to grill steak, plus find steak cooking times and temperatures for your reference.

Preparing Steaks: Room Temperature Or Not

Theres an ongoing debate among chefs on if steaks should be at room temperature before grilling or if its best to grill straight out of the refrigerator. The theory is that the warmer meat will cook more evenly. According to Cooks Illustrated magazine, there is no noticeable difference in taste or texture of steak whether or not you grill a steak straight from the refrigerator or let it warm up. Weve tried both methods numerous times and we dont notice a difference either.

Recommended Reading: How Long Do You Grill Pork Chop

Read Also: How To Cook Steak On Pellet Grill

How To Grill A Steak

  • Prepare marinade: combine the marinade by mixing together Worcestershire sauce, balsamic vinegar, garlic, olive oil, lemon pepper, and lemon juice.
  • transfer steaks to a gallon-size bag or baking dish and pour in the marinade. Make sure that the steaks are covered and seal . Let marinate for 30 minutes. Feel free to do this on the counter so that the steaks are room temperature before cooking.
  • Preheat grill: Preheat grill to 500ºF and rub your grill grates with olive oil.
  • Grill: Sear steaks at 500ºF over direct heat for 2 minutes on each side. Then, turn the grill down to 400ºF and continue grilling for 10-15 minutes . Make sure to flip halfway through. For a medium-rare steak, let cook until the internal temperature reaches 140ºF.
  • Let Rest: let the steaks rest on a plate for 5 minutes so that their internal temperature can continue to rise by 5ºF. Make sure to keep the steaks on a plate with a lip because their juices will start to run!
  • Slice and serve: slice your steak filet and serve with butter.
  • Note: if you properly season your steaks with a little salt and pepper or our famous steak marinade, you shouldnt need any steak sauce or bbq sauce for serving because the beefy flavor is so delicious.

    Gas Vs Charcoal Grills

    How to Grill the Perfect Steak (with Photos)

    Most people will tell you that charcoal or wood-fire grills are preferable for grilling steaks because they bring that smokey, charred flavor. If you are using a charcoal grill, skip the charcoal briquettes and lighter fluid, as these can add a kerosene flavor to your steak. Instead, opt for wood or natural, hardwood lump charcoal .

    But don’t fret if you have a gas grill. The heat is ultimately more important than how you get it. You can still achieve great results with a gas grill. And gas grills allow for greater precision and control over the heat, which is definitely a plus for the amateur and the grill-master alike.

    Also Check: How To Grill The Best Steak

    How Long Do I Cook A Steak On Each Side

    It all comes down to time. Cook for 2 minutes on each side for rare, 3-4 minutes on each side for medium-rare, and 4-6 minutes on each side for medium-well. For a steak 22mm thick, use the same procedure. Cook for 2-4 minutes per side until well done, then reduce the heat to low and continue to cook for another 4-6 minutes.

    Take It Off The Grill A Little Early

    Use your meat thermometer to make sure the steak is cooked to your preferred doneness. Remove the meat from the grill when the thermometer reads 5 degrees lower than the desired final internal temperature. Rest your steak for a little while before serving so the juices redistribute through the meat.

    Also Check: Can I Eat Steak With Braces

    What To Serve With Steak:

    Dont Overcrowd The Grill

    How to PROPERLY Grill a Hanger Steak! | Chuds BBQ

    You can either go with multiple individual steaks or a single full-size steak. We recommend you not to overcrowd the grill if you want the steak to be perfectly cooked.

    One large steak is easier to manage than multiple small steaks. When you are attending one of them, the other might burn.

    Also, since you have to flip the steaks quickly to sear properly, it is important to only put as many on the grill that you can conveniently attend.

    A larger steak of 32-ounce can serve 6 people. Instead of cutting it before grilling, you should grill the whole thing as one and then cut it into multiple slices. This will help you in feeding a party of people, without hampering the taste of the steak.

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    Safely Defrost The Meat

    Before starting the grill or adding your marinade, if your meat is frozen then you need to first properly defrost your steak. And please, whatever you do, don’t just leave it out on the counter all day hello food safety risk! Instead, defrost your raw steak in the fridge a day or two before cooking or in a cold water bath, swapping out the water every 30 minutes. Once defrosted, it can last in the fridge for up to five days.

    What To Serve With Grilled Steak

    Baked Potato in Foil: there is nothing better than steak and potatoes! Try our baked potato in foil recipe. Cook it on the grill or in the oven. The choice is yours.

    Foil Pack Potatoes: These foil pack grilled red potatoes are an easy side to add to any bbq. All you need to do to make these grilled potatoes in foil is toss them in olive oil, spices, and create foil pack!

    Grilled Asparagus In Foil: Jump into asparagus season with the easiest and yummiest way to eat it. Make Grilled Asparagus in foil for a 20-minute side perfect for all types of eaters!

    Butter Lettuce Salad: This butter lettuce salad has a combination of vegetables, fruit, nuts, cheese, and is drizzled with a simple lemon vinaigrette. Everything on a bed of tender butter lettuce makes a perfect and delicious salad.

    Foil Pack Peach Crumble: Its made with juicy peaches tossed in maple syrup and a yummy crumble topping, making it a gluten-free fruit crumble and a healthy dessert recipe for the summertime!

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    How To Grill Strip Steak

    Strip steak is juicy and well-marbled with a bold, beefy flavor and the iconic shape of a wide top and small bottom. All it needs is the salt-and-pepper treatment, but a would also be lovely.

  • Preheat the grill.
  • Season the steak generously with salt and pepper before grilling.
  • Cook the strip steak for about three to six minutes on each side, or until it reaches your desired doneness. Chef Frothingham prefers an internal temperature of 122 degrees.
  • Let the steak rest before slicing and serving.
  • More Steak Recipes To Try

    How To Grill Steak On Gas Grill Temperature
  • Remove steaks 30 minutes prior to grilling to take the cool off.
  • Heat grill to medium high heat, approximately 350-400°F.
  • Pat steaks dry with a paper towel. Lightly brush both sides of steak with avocado oil.
  • Liberally season both sides with salt and pepper. (the thicker the steak the more salt youll want, the measurements are a base!!!
  • Place seasoned steaks on searing hot grill and close the grill. DO NOT TOUCH. Flip at recommended time below for desired doneness.
  • 3 to 4 minutes per side for rare
  • 4 to 5 minute per side for medium-rare
  • 5 to 6 minutes per side for medium
  • 6 to 8 minutes per side or well done
  • Once steaks reach doneness temperature immediately remove from grill and let rest for 5-10 minutes to allow juices to redistribute.
  • Top with a scoop of garlic herb butter before serving.
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    Are Sirloin Strip Steaks Good

    Steaks that are very thin and only about half an inch thick, such as filets of sirloin steak, make these items a good value. You will know how to cook quickly if you use baking soda, oil, cooking oil, th heat by either broiling, sauteing or grilling. It is recommended not to overcook or lose shape by cooking medium rare to medium if you wish.

    Also Check: What Temp To Grill Steak

    Brush The Lamb Chops With Oil

    Before you place the lamb chops on the grill, its important to brush them with oil. This will help create a beautiful, golden-brown crust and ensure that your lamb chops dont stick to the grill.

    Use your favorite oil for brushings, such as extra-virgin olive oil, coconut oil, or avocado oil. Once your lamb chops are lightly coated with oil, season them with a combination of your favorite herbs and spices. This will give your grilled lamb chops a delicious flavor.

    Also Check: Omaha Steaks Pros And Cons

    Use A Thermometer And/or A Timer

    Whether you are cooking a thick steak or a flat, thin cut of meat will determine whether you need a meat thermometer or not. For steaks that are at least 1 1/2 inches thick, you will want to use a meat thermometer to get an accurate reading. For rare, remove steaks at 120 F to 125 F, medium rare 125 F to 130 F, and medium 130 F to 135 F.

    It’s nearly impossible to get an accurate temperature read on steaks thinner than 1 1/2 inches so it is best to use a timer instead. For 1-inch thick steaks cook them 3 minutes each side over high heat for quite rare, 4 minutes each side for medium rare, and 5 minutes for medium.

    Try to avoid this if you can, but if you just have to take a peek, remove the steak from the grill and use the tip of a paring knife to make a cut into the center of the steak to see how things are going. Keep in mind that the steak will continue to cook as it rests after being removed from the grill. Cutting into the steak is discouraged because it will release the precious juices that help flavor and tenderize the meat.

    How Do You Grill A Rare Sirloin Steak

    How to Cook Ribeye Steak on the Grill

    Cooking a rare steak properly means it should be warm in the centre, with a faint char on the exterior, browned on all sides, and brilliant red in the middle. The flesh should be tender to the touch, similar to raw meat, but it should have a browned appearance on the surface. Place a 1-inch steak on a hot grill for 5 minutes per side for a 1-inch steak.

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    How To Cook Flank Steak On A Gas Grill

    If youre looking to cook flank steak on a gas grill, here are some tips to get the best results. First, remember to use a hotter flame than your stovetop or oven. This will sear the meat and help protect it from being dry and tough. Second, make sure your gas grill is clean and free of obstructions.

    This will help ensure that the steak doesnt end up sticking to the grate and making cooking difficult. Finally, be aware of how oil behaves on a gas grill. If it runs too hot, it can help create dense cooking oils that can control how well your steak Cooks.

    Read Also: Chicken Thighs On Grill How Long

    Prepare The Barbecue Grill

    The cooking surface must be clean and oiled so your steaks will have good contact with the grill without sticking. Prepare the grill while it’s finishing heating up.

    The easiest way to oil the cooking grate is with an oil-soaked paper towel and the metal brush used to clean the grill. Fold a paper towel in half until it is the size of your grill cleaning brush. Soak it with oil that has a high smoke point, like canola or grapeseed oil. Brush this over the cooking grates evenly. It will smoke some, but enough oil will remain on the grates as long as you don’t let the grill sit at its highest temperature for too long before grilling.

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    Plus Tips On How To Season Your Steak And Know When It’s Done

    Phoebe Fry is a graduate of Barnard College, where she studied English Language & Literature, and Ballymaloe Cookery School in County Cork, Ireland, where she completed a 12-week certificate course. Throughout her college years, she took advantage of her location in New York City and held various roles at companies in the food media space, from the James Beard Foundation to Real Simple, to a position as cookbook author Vallery Lomas’ assistant. She has experience in marketing, foundation work, social media, recipe development, recipe testing, editorial, and more. Phoebe presently works as a line cook in New York City. She also writes a Substack newsletter, and contributes to Real Simple as a freelance food writer.

    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, that you’re a grill master just in time for barbecue season.

    Grilled Top Sirloin Steak :

    How to Grill Steak
    • For the perfect medium-rare degree of doneness, your Top Sirloin steak grill time should be 912 minutes for a 1-inch steak. For a 1& frac12 inch steak, cook for 1215 minutes on either grill type. Turn your steak about 1 minute before the halfway point. Once you are ready to pull your meat from the grill, use a meat thermometer to check the temperature first. It 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 about 5°F during this time . The final temperature will read 135°F.
    • Resting steak is 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.
    • To check the degree of doneness, use a meat thermometer to measure the internal temperature of your steak.

    Read Also: Reviews Of Omaha Steak Products

    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 dont 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 .

    Recommended Reading: Wusthof Serrated Steak Knife Set

    Best Steak Marinade For Grilling

    In this particular grilled steak recipe, were using our favorite grilled steak marinade. Its made with some of our favorite ingredients. Heres what you need:

    • garlic: minced garlic is such an amazing flavor for pretty much any marinade.
    • Worcestershire sauce: Worcestershire sauce is tangy with a punch of vinegar and its so necessary.
    • balsamic vinegar: balsamic adds a hint of sweetness with too much sweet.
    • lemon juice: a little citrus goes a long way and really brightens up this steak marinade.
    • olive oil: olive oil will help keep things nice and juicy.
    • lemon pepper: I love that you get the traditional pepper flavor, but also a lemon zest punch with lemon pepper.

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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. Theres 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 youre 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:

    • Well done : 160 degrees

    Steak sizzling on a grill

    Let the steaks rest on a platter for at least five minutes, then top them with big fat slices of herb butter.

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