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:
Best Types Of Steaks To Grill:
FILET MIGNON — My personal favorite! The most tender of all the steaks. It is boneless and has a rich, buttery flavor. This is generally a very lean steak so there isn’t much fat.
RIBEYE STEAK — Ribeyes are basically a prime rib or standing rib roast sliced into individual steaks. Think of eating prime rib in steak form. Ribeyes are known for being juicy with a good amount of fat which brings the flavor.
NEW YORK STRIP STEAK — A solid mix of lean parts and marbled fat. Not as tender as a filet or ribeye but still a beefy, juicy steak.
T-BONE STEAK — Can’t decide between a filet mignon and a ribeye? Well, you can have both! A t-bone steak, also known as porterhouse steak, has both cuts of meat. One side is the ribeye and one is the filet. When we buy a t-bone steak, I get to eat the filet and my husband eats the ribeye.
SIRLOIN STEAK — an economical steak that is generally lean and can be tender. A marinade may bring out the flavor of the sirloin and bring extra tenderness to the cut.
Dont Choose Cheap Meat
You never want to go with cheap steak if youre looking for flavor and texture, which are what a good steak is all about! Steak tips are a particular cut of meat that you dont want to skimp on. Theyre sliced thinly, so cheaper cuts labeled as steak tips will likely end up getting tough and chewy, which is precisely the opposite of what real steak tips should be.
So, stick to quality meat using the guidelines weve listed above. And, make sure you talk to the butcher to make sure youre getting real steak tips from the sirloin cut.
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Grilled Montreal Steak Tips
Shared by Jared Desrosiers | Updated on
When it comes to cooking steak, the grill is probably the most coveted tool in a cooks toolbox. Nothing beats a grills ability to perfectly sear meat on the outside while maintaining a juicy and tender center. This post is sponsored by McCormick Grill Mates. All views expressed are ours.
In this recipe were going to show you how to grill the perfect sirloin steak tips on a propane gas grill. Plus, well share our favorite beef seasoning which happens to be McCormick Grill Mates Montreal Steak Seasoning which makes sirloin tips even more mouthwatering!
Tips For Purchasing Steak
There are a ton of options when it comes to selecting the best steak to grill, but dont be overwhelmed. Its easy to find a steak that fits your budget when you know what to look for.
Bone-in or Boneless Steaks?
Both taste great, but they cook slightly differently. Boneless meat cooks more quickly, and its easier to check the level of doneness using the poke test. Bone-in steaks turn out slightly juicier because the bone insulates the meat, helping the steak retain moisture. The meat next to the bone is slower to cook, though, so youll really want to use a thermometer for these steaks.
The Best Steaks for Grilling
Beef tenderloin, ribeye, New York strip, porterhouse or T-bone steaks will all taste great on the grill. Beef tenderloin is naturally tender, but usually the most expensive. This cut is great for kabobs, but we dont love it for steak dinner. The filets lack of fat causes it to dry out more quickly on the grill than more forgiving, marbled cuts like ribeye, New York strip, porterhouse or T-bone.
If youre looking for inexpensive steaks, look to cuts from the short loin like top sirloin or tri-tip. They have less marbling but more beefy flavor. Cuts from the plate are also great for the grill. Keep in mind these steaks have more muscle fibers, so its best to put them on a for 8 to 24 hours before hitting the grill.
The Worst Steaks for Grilling
Beef Quality Grades
In addition to the steaks name, youll also find a USDA grading on beef.
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Don’t Play With The Steaks
Yes, you should touch the steaks to test for doneness, but that doesn’t mean that you should be flipping and moving and poking a lot. Steaks should only be flipped once, and only moved once from a higher to a lower heat. And don’t poke them with anything but your finger! Put the meat on a hot grillthey should sizzle immediatelyand leave them there until they release on their own accord. If you’re pulling or struggling with them, they are not seared and not ready to flip.
Once ready, flip them once and cook until they feel done. Do not stab them with a fork, which will release their flavorful juices into the flames below. Do not press down on them with a spatula. Just let them cook.
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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Understand Direct And Indirect Heat
For perfect steak tips on the grill, youll want some direct and indirect heat. If youre a grilling beginner, heres what that means: Direct heat is how youll sear the steak, while indirect heat keeps it cooking through without being directly over the flame. When you first put steak tips on the grill, youll want them directly over the hottest area of the grill for a crisp sear. Once youve seared both sides for 30 seconds to a minute, you can move them from direct heat to indirect heat to keep them cooking.
How To Grill Tri Tip
The tri tip is a triangular cut of meat from the bottom sirloin. It became popular in central California in the 1950s and is sometimes called the Santa Maria Tri Tip. Its a large, boneless cut of meat thats fairly tender and full of flavor. Its delicious with a rosemary coffee rub or marinated in a red wine black pepper marinade.
When grilling a tri tip, youll want to use indirect heat. This means, half of the grill will be heated, while the other half of the grill is turned off. After a quick sear on the hot side of the grill, move the tri tip to the cool side of the grill to continue cooking over indirect heat.
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Charcoal Or Gas Grill For Steak
Charcoal or wood-fired grills are always the best choice for grilling steaks because of the additional flavor and charring they provide. If you have a charcoal grill, you also can add different kinds of wood to the fire to contribute smokiness and enhance the overall flavor of the meat.
Dont worryyou can still cook a great steak on a gas grill. If using gas, open the lid, turn on the gas, and light the grill. Dont light the grill with the lid closed gas can build up inside the grill and create an explosion.
- Looking to upgrade? Check out our list of The Best Grills.
Is It Necessary To Cook The Steaks More After Searing Them
The most important part of reaching the level of doneness you like is the internal temperature. Searing is largely for flavor. If your steak is thicker, it probably wont reach the desired doneness as fast as a thinner one. One thing that helps ensure you dont overcook your steak, is to leave it out at room temperature for 30 minutes before cooking. If raising the internal temperature needs to take longer because the steak was too cold, it will cause the steak to get overcooked.
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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.
Tips For Choosing A Good Cut
- When shopping, look for good marbling in your cut of meat good marbling will mean super juicy and tender, and is more forgiving for grilling novices. Thats why I really recommend mastering your steaks recipe with a ribeye before moving onto other cuts!
- When it comes to grilling, you want a cut thats around 1.5 to 2 thick that will let you grill it to perfection, with a nicely charred exterior and perfectly cooked interior. You should be able to get a steak of this thickness to the perfect level of doneness, whether youre a medium rare or a well kinda griller!
- Thick steak is more forgiving when youre practicing and still figuring out how to grill the perfect steak. Select something thats at least 1.25 thick, but 1.5 or 2 thick will be more forgiving than a 1 steak.
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Let The Steak Rest Briefly Then Serve
“You always want to account for carryover cooking in the time that it takes to get the steak off of the grill and on the table,” says Epi Food Director Rhoda Boone. Let the meat rest for about 5 minutes, and it’ll be ready to slice or serve whole so that your hungry guests can attack it with their own knives.
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.
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Delicious Steak Recipes To Try
Put all of your new grilling tips to use in these delicious steak recipes!
For even more beef nutrition, resources, recipe ideas and more, visit CalBeef.org!
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June 16, 2021//0
My Recommended Cut Of Steak For Grilling: Ribeye Steak
If youre still working to master grilling your steak, I recommend starting with a Ribeye.
Rib-Eye and Rib Steak are actually the same cut of meat, and both are great for grilling.
The difference? The Rib-Eye is the boneless version, whereas the Rib Steak still has the bone in. Due to the bone, a Rib Steak will take a bit longer to cook than a Rib-Eye, and its a bit more difficult to cook evenly.
Ribeye cuts have plenty of marbling, which is great news for the final product, as it will stay tender and juicy after grilling.
The marbling also means this cut of steak is one of the most forgiving to novice grilling. In other words? Its harder to screw up than some of the other cuts!
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How To Store Grilled Steak
If you happen to find yourself with leftovers, store them in an airtight container or wrap the steak tightly with plastic wrap. It should be good for two to three days in the fridge. There are several ways to reheat leftover steak so it turns out juicy and tender: the microwave, the oven or in a skillet with a little beef broth.
My Journey To Grilling The Perfect Steak
It seems strange Im writing a post on how to grill a steak. For a long time, I was the worst at it!!
Seriously, weve had some rubbery, overcooked steaks come out of this house in years past.
I just couldnt seem to get the hang of it, and I was tired of wasting money on good cuts of meat that never turned out.
Thankfully, I am stubborn, and dont like to fail. Over the years, Ive been practicing and reading and practicing some more.
And its safe to say I have it nailed!
These days, I make a mean medium rare grilled steak thats juicy and cooked perfectly. And I can do it over and over again. Even better?
Whenever I grill a steak these days, we enjoy it the next day, thinly sliced on steak salad.
Thats how good it is!
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Never Had Steak Tips Heres What You Should Do With Them
If youve never experienced the pure joy of the cut of beef known as steak tips, this is the time to start. The uber-tender hunks of steak are convenient, flavor-packed, and work well in a variety of preparations. Youll never grow bored with the options.
Try them skewered and grilled, seared, or braised. Thanks to the bite-sized nature of this cut of meat, theyre convenient for quick meals. Theres a variety of ways to cook them most commonly, they are marinated in red wine, brown sugar, Worcestershire sauce, or soy sauce. Or, some combination of all those flavors.
Read on for a breakdown of steak tips origins, how to prepare them perfectly every time, and a few easy recipes to get you started.
The Best Cuts For Grilling
First, let’s talk beef: rib-eye, strip and tenderloin are all great cuts for the grill. If you choose bone-in steaks, keep in mind that they take longer to cook. Look for good marbling to guarantee a juicy and tender cut. And ideally, steaks should be at 1 1/2 to 2 inches thick to form a nice charred crust without overcooking.
Flank, skirt and hanger steaks are also great on the grill. These thinner cuts are best marinated, grilled quickly over high heat and sliced against the grain to serve.
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Preheat Your Grill: High Heat For Direct Heat Low Heat For Finishing
In an ideal world, you want to create two separate cooking zones on the same grill.
One side should be super hot direct heat youll use this for charring or searing to seal in the juices. The other side should be lower heat once youve seared and charred, this is where youre going to do your longer, gentler cooking to get it to the right level of doneness.
On a gas grill, this is fairly simple. Crank up the heat to high on one side of the grill. This is your direct heat and is where youll do your charring and searing. Turn the other side to medium.
Some people prefer to crank both sides up to high and then reduce the lower-heat side. This is going to depend a bit on your grill.
On a charcoal grill, it takes a bit more work. What you want to do is pile the hot coals over to the hot side of the grill for direct heat. Leave the other side empty. Dont worry, it will still get hot from the indirect heat of your charring zone. If youre using charcoal, also make sure you leave the lid vents open!
Before letting your precious steaks hit the grill, make sure youve preheated for at least 15 minutes. You want that sucker to get hot like 450 F to 500 F hot!
If you havent seasoned or marinated the meat yet, nows the time. A simple salt and pepper seasoning will do in lieu of other steaks recipes. Just some kosher salt and freshly ground black pepper on both sides.