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.
Tips For Grilled Ribeye Steak
Follow the tips below for delicious grilled rib eye steak with perfect sear marks and juicy, tender steak.
- Use quality meat: Since flavor come only from the meat its important to use high-quality meat for optimal flavor and texture. For best flavor use grass-fed or organic ribeye steak.
- Use a simple steak seasoning with salt: Even just salt and pepper work well. Or use a dry steak seasoning which includes ingredients such as garlic, salt, and freshly ground pepper, coriander, oregano and/or chili. Alternately, you could ahead of time.
- Season meat ahead of time: Season at least 1-2 hours ahead of time, or overnight. This allows flavors to soak in and the salt helps tenderize meat proteins and creates juicer meat. Note: to save time you could skip this and just let the seasoning soak in at room temp, but the flavors will be different.
- Bring meat to room temperature: Let sit at least 30 minutes before cooking. This ensures more even cooking throughout and better internal temperature control.
- Keep your grill grates clean to reduce sticking: Learn more about cleaning grill grates.
- Use high heat on the grill, then reduce: Preheat grill to medium-high or about 500° F. Add steaks, close lid, then reduce heat to medium.
- Cook to desired doneness: Check temp while on the grill, watch carefully and do not overcook.
- Rest 5-10 minutes before cutting: It will continue to cook a bit. It also allows moisture to be absorbed back into meat proteins and reduces liquid loss.
How To Cook Beef Chuck Tender Steak On The Grill
How To Cook Beef Chuck Tender Steak On The Grill? If youve at any point pursued the butcher for an extraordinary cut of steak, theres a possibility youve seen the low cost of a specific assortment. While its not difficult to be dubious of such a take on a piece of steak, the chuck is one of the most misjudged parts of the cow with huge loads of potential.
Continue reading ahead to find out how to cook beef chuck steak on the 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.
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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 youre 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 theres a reason for that. While all sorts of rubs and marinades exist, if youre just starting out, learn how to use the basics first. Theyre 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 youre in a hurry, dont 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 wont lose moisture in this way.
One final tip is to pat the beef dry when youre bringing it up to temp. This will allow it to develop a better sear when you grill it.
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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.
How To Tell When Steak Is Done
How long steaks take to cook depends on many factors like the cut, thickness, grill temperature and preferred doneness. The best way to see whether or not your steaks are ready is to check the temperature with an instant-read thermometer. Measure the temperature in the thickest part of the center and make sure not to touch any bones.
Meat Doneness Temperatures:
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Buy A Good Piece Of Meat
Try to get Choice, Prime, AAA or Certified Angus Beef. The cut is up to you. My absolute fave for maximum tenderness and flavor is a well-marbled Ribeye steak . New York Strip Loin , Porterhouse, T-Bone or Beef Tenderloin/Filet Mignon are also great.
- Tip: Experts will say its best to buy a steak 1 1/2- 2 inches thick. I think 1 1 1/4 inch steaks are just fine too .
What Does Tender Mean
The word tender can be described in many ways.
Tender might describe to you a beautiful person, or it could also mean something that is delicate.
But when it comes to meat, tenderness is rather easy to understand.
There are different levels of tenderness when it comes to the degree of softness in your steak. And this is all down to the cut of meat.
The more tender a piece of meat is, the less tough it feels in your mouth, meaning it has less chewing resistance. And this is why some steaks are so much better than others.
But what actually makes one steak more tender than another?
Well, there are two things that come into play here.
These are the key things that play into the tenderness of your steak.
However, its important to note that tenderness can be subjective. Meaning what you find tender, your close friends may not, so keep this in mind.
This is why there is much debate about which steak is the most tender as not everybody has the same tastebuds.
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How To Buy A Good Steak
Q: Prime, Choice, or Select. What do they mean?
Cattle are graded after slaughter according to the degree of marbling, as well as the cow’s age.
All beef that’s sold in the U.S. is graded by the United States Department of Agriculture on a scale according to its tenderness and degree of marbling. At the top of the heap is Prime, which denotes an abundant degree of marbling in a cow under 42 months of age. Only about 2% of the beef sold in this country is designated Prime, and most of it goes to restaurants, specialty butchers, and high end supermarkets. Below that is Choice, followed by Select, which are the two grades you’ll find in most supermarkets.
The grades continue to go down all the way to Canner, which generally comes from very old cows with little fat in their tough meat. Luckily for us, you won’t find that grade in stores .
While checking the grade is a quick and easy indicator of the quality of the meat, what you should really be checking for is the degree of marblingthat’s the interstitial fat that shows up in white spiderwebs throughout the meat.
Why, you might ask, is marbling important? Two reasons: moisture and flavor. As well-marbled meat cooks, the fat will slowly melt, adding juiciness built right into the meat. Non-marbled meat might have plenty of fat on the exterior, but it doesn’t enhance the steak in the same way. Sort of like the difference between drinking a glass of chocolate milk or drinking the milk then shooting the chocolate syrup.
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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Dont Use Lighter Fluid Or Charcoal Briquettes If You Can Avoid It
According to Prentiss, Always avoid lighter fluid if possible, and while convenient, charcoal briquettes can add an unpleasant kerosene flavor to meat grilled meats and should be avoided. If a wood/natural lump charcoal fire is unavailable or too inconvenient, propane grills will ultimately yield a better steak than charcoal briquettes and lighter fluid.
The best way to go, however, is hardwood or hardwood lump charcoal. Natural solid fuels add the most flavor to steaks while complementing their natural flavors instead of overpowering them, says Prentiss. At P+P we use seasoned oak logs and a hardwood lump charcoal made from mesquite, this yields us a consistent fire with minimal smoke that burns around 800 degrees Fahrenheit.
What Kind Of Steak Is Used For Steak Tips
Steak tips are generally beef steak from the sirloin and round areas of the animals body. Flank steak is a type of beef that you may have purchased in the past as flap meat or flank steak. It is recognized for its loose, long grain and intense meaty flavor at a reasonable price.
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For Thin Steaks Sear Over Direct Heat
Forsteak that’s less than 1 1/2 inches thick, simply grill the steak over the direct heat until it reaches the desired temperature, flipping the meat about every minute. This will ensure that the surface browns evenly throughout, and that the middle of the steak won’t cook too quickly or unevenly. Take the steak off of the grill once it hits your target temperature . Let rest for 5 minutes before slicing and/or serving.
Angela’s Tips & Recipe Notes
- If you make your steak marinade in advance, keep it sealed and refrigerated and use within 3 days.
- The marinade can be frozen for later use in a heavy-duty freezer bag for up to 3 months.
- You can freeze uncooked steaks in marinade. The steaks will marinate as they thaw in the fridge overnight before cooking.
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For A Thick Steak Use The Reverse Sear Method
For steak that’s 1 1/2 inches thick or more, the best strategy to ensure meat that’s perfectly charred on the outside and cooked to desired doneness in the middle is the reverse sear. You’ll cook the steak until it’s almost at the desired doneness over indirect heat, then move it over the hotter direct-heat section of the grill for a final quick sear.
First, make sure the indirect-heat section of the grill is around 225°F , add the steak to that cooler part of the grill, and then cover the grill. When the lid is down, hot air circulates around it, and you can gently warm the meat so that from top to bottom, its the same temperature and color, Goldwyn said. You’re basically creating an oven for your meat.
Start checking the temperature of the steak after about 15 minutes , and continue checking every 5 minutes, until the internal temperature of the steak is 10-15 degrees below your target temperature . Once the food hits that temperature, its ready to move to the direct-heat side for a quick sear.
Next, you want to crank up the heat. Remove the steak to a plate and set aside. For a gas grill, close the lid and turn all the burners to high heat for a few minutes. For a charcoal grill, gather the lit coals into a pile or add half a chimney’s worth of fresh lit coals to concentrate the heat.
What Kind Of Steaks Should I Use
Filet mignons are the easiest to cook at home, because theyre the most tender. Ribeye is great too, though. This recipe is great for all steak cuts! If you need to do some steak reading, check out this article that explains the difference in each cut. Its pretty informative and will help you when youre grocery shopping for some beef.
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Another Option: Dry Rub
A dry rub is sometimes the better option for steaks that need some extra oomph in terms of flavor. A dry rub is a mix of herbs and spices that you rub into the outer part of the meat. Dry rubs add a lot of flavor to a steak.
More importantly, they create a crust on the outer part of the steak that a marinade simply cant do. A marinade can leave steaks watery and unseared, but a dry rubs protective crust crisps up during cooking to create a nice sear. Plus, the browned crust helps hold the steaks natural juices in, allowing the steak to stay as tender as possible during the cooking process.
While rubs are usually saved for large pieces of meat going on the grill or in a smoker, they absolutely can work with steaks. Mix the ingredients together and, after patting the steaks dry, press the rub into the steak on all sides with your fingers.
Grilling Steak Tips + Q& a
Best Grill Temp for Steak: we recommend searing your steak at high heat such as 500ºF for a few minutes on each side to sear the steak and then lower it to 400ºF to finish cooking.
How Long to Grill Steak: depending on the thickness of your steak and how done you want it, grill steak at around 400ºF for
Should I use a gas or charcoal grill? Either a gas grill or a charcoal grill works for grilling steak. Its all about preference. We personally used a gas grill because you can manage temperature better.
How do I know my grilled steak is done? The most precise way to know if your steak is fully cooked is to check the temperature. Use a meat thermometer and stick it in the thickest part of the steak. It should read at least 135ºF before taking it off the grill to safely consume it.
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Your New Favorite Beef Tenderloin Steak Recipe
I have loved this recipe for Beef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigrette since it debuted in New Real Grilling. Obvisouly I am not the only one who loved it because it was loved by so many others that it made it into Weber’s Greatest Hits.
This recipe is super easy to follow and the results are quite awesome. I grill it for all of my special occassion meals like father’s day or birthdays. You are sure to find this to be a family favorite recipe too!
Beef Tenderloin Steaks with Seared Mushrooms and Red Wine Vinaigretteby Jamie Purviance
Nearly everyone likes filet mignon hot off the grill, making this your go-to recipe for that special dinner party. When cooking the mushrooms, spread them so they are not touching one another. That way, they will roast rather than steam, developing a rich flavor.
Prep Time: 15 minutesGrilling Time: 14 to 18 minutesServes: 4
4 beef tenderloin steaks, each about 6 ounces and 11/4 inches thickExtra-virgin olive oilKosher salt and freshly ground black pepper3 thick-cut slices bacon, cut into 1/4-inch dice 1/3 cup finely diced red onion
Vinaigrette3 tablespoons red wine vinegar2 teaspoons Dijon mustard1/4 cup extra-virgin olive oil 1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper
8 ounces cremini mushrooms, stems removed and caps cut into quarters2 tablespoons finely chopped fresh chives
Instructions:
2. Prepare the grill for direct cooking over high heat and medium heat .
How To Grill A Steak On Charcoal Grill
Im going to tell you five quick and easy steps to grilling the perfect steak on your charcoal grill!
Step 1 Prep and season the steak
The first thing you will want to do is take your steak out of the fridge and season it on both sides with your favorite rub or the one we used below. After you have seasoned the steak let it sit for 30 minutes. Seasoning the meat and letting it sit for this time will help it cook faster and more evenly while holding the seasoning better.
Also, if there is any excess fat please trim that off to avoid flare ups while grilling the steak.
Step 2 Fire up the grill
For steaks you want your charcoal grill to be as hot as possible. Ideally anywhere for 550-650 degrees F.
You can either use a chimney for your charcoal or light a pile of about 100 Kingsford Hardwood Charcoal Briquettes.
When the coals are ready you will want to arrange them into two zones. Essentially you want all the coals on oneside of the grill for direct heat and then the otherside that doesnt have any coals will be your indirect heat.
Replace your top grate, allow the great to heat up. Place cover on the grill. Remember all vents on the grill should be fully open.
When ready to grill pour cooking oil onto a folded paper towel and oil the grate using a long-handled tongs.
Step 3 Grilling the Steak
Flip the steak over and sear the other side.
After the steak is properly seared move it to the warm side where there are no coals.
Step 4 Check Steak for Doneness
130°F Rare
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