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How To Grill Steak On A Grill

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Which Cut Of Steak Is Best For Grilling

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

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.

Rest Wrapped To Relieve Meat Muscle Tension

So for some reason youll still find youtube videos where people dont bother to rest the meat.

The science behind it is when you have been using direct heat to cook a piece of meat its very tense from all that extreme heat. So you need to let those tense muscle fibers relax. And this is basically why you rest the meat, it will be softer & juicier.

With its resting time, you can use foil or a couple of plates, top one upside down. There is an old traditional rule, which is you rest the meat for as long as you cook it.

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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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.

Selecting The Right Cut

5 Pro Tips

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 don’t 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 .

Also Check: How Long Can Omaha Steaks Stay Frozen

What Cut Should Make The Cut

One of the best things about steak is that from the time it hits the grill to the time it lands on the plate isnt too long especially for those who prefer their steak rare. Steaks with nice marbling those striations of white fat cook up perfectly succulent. That is because fat means flavour. So when youre looking at the butcher counter, opt for one of these:

Ribeye: Lots of marbling along with larger pockets of fat makes these steaks great for the grill. Preheat the grill with two burners on medium-high, and two that arent on at all a two-zone fire. Sear the steaks for a few minutes per side to get those delightful sear marks, then move them to the off side to finish cooking. Use a meat thermometer to ensure the perfect temperature of 125°F / 50°C. Rest for 10 minutes. The high heat will melt the fat and keep this steak super juicy.

Strip Loin: This cut, sometimes called a New York strip, is leaner than rib eye but still has plenty of beefy flavour. Season simply with salt and pepper, then sear them over direct high heat for 4 to 6 minutes per side. Rest before serving.

Skirt Steak: Similar to flank, skirt steak needs to be approached the same way. Marinate it before grilling to medium rare, rest and slice.

Gas Vs Charcoal Grills

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.

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How To Grill Frozen Steaks

If youve got two good ButcherBox steaks in the freezer, you could be well on your way to a quick and delicious steak dinner. Yes, tonight. No, you dont have to thaw them.

Are you wondering how? Its all about the grill. It turns out grilling frozen steak is actually an ideal way to prepare the meat, provided you follow a few key steps. It yields perfectly seared exteriors and juicy pink interiors. Were serious about this: Grilling frozen steak might be better than cooking it fresh.

Thats because frozen steaks can sear at high heat without overcooking on the inside, then gradually cook to medium-rare perfection on a grills indirect heat.

Weve got all the details on how to grill frozen steak and why youd want to below. Keep reading for more.

How To Store Grilled Steak

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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.

Also Check: Steak Of The Month Club Butchers Market

Instructions For The Perfect Steak On The Grill

  • Allow steaks to sit at room temperature for 20 to 30 minutes. In the meantime, fire up your charcoal or gas grill . Make sure the heat is high before beginning to grill.
  • When youre ready to start grilling, brush both sides of the steaks with oil and sprinkle generously with your choice of seasoning or rub your steak rub into the meat.
  • Place steaks on the grill over the area with the most heat. Allow steaks to sear on that side for 3-5 minutes, or until a brown, crisp crust forms. Flip the steaks over with tongs and do the same to the other side.
  • How long to grill steak depends on the type of cut you chose and their thickness. Remove from the grill when a digital meat thermometer reads 135 degrees for medium-rare or 140 degrees for medium. If your steak is still rare after searing both sides, you may need to move each piece to a low-heat area of the grill, close the lid, and wait a couple of minutes for the heat to continue cooking the inside.
  • Place the steaks on a cutting board and allow to rest for 5-10 minutes, giving the juices time to work back through the meat to create the perfect steak.
  • Remove Your Steaks From Your Pellet Grill While You Preheat It

    After smoking, you want to take your steaks off the grill while you preheat it to the highest heat setting possible, around 450-600 °F. Let your grill preheat for 10-15 minutes before reintroducing the steaks. Then, cook your steaks to your desired doneness.

    Whether you like it rare, well done, or somewhere in the middle, your pellet grill steaks wont disappoint if youve followed all the tips up to this point.

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    How Do I Slice And Serve Grilled Steak

    Conventional wisdom is to rest a steak before you slice it, but Id argue that a steak hot from the grill is the best, juiciest steak you can have. With that in mind, remove the steaks from the grill and slice across their grain immediately. Top the warm steak with slices of the compound butter and enjoy immediately.

    What’s The Best Cut For Grilling

    How to Grill Steak Perfectly Every Time

    While personal preference is certainly a big factor when choosing the right cut, steaks with significant fat marbling are always going to be preferable for grilling because when it comes to steak, fat equals flavor.

    You’ll also want to pay attention to the thickness of the steak. Thicker steaks about 1 ½ to 2 inches are the best choice for beginners because they’re harder to overcook. Thick, well-marbled cuts recommended for grilling include ribeye, strip , and filet mignon .

    Cheaper cuts like skirt and hanger steaks are also good for grilling, but there’s more room for error with these, as they are thinner cuts. For best results, marinate overnight and use a meat tenderizer to break down the muscle fibers.

    Related:8 Different Types of Steak and How to Cook Them

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    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.

    Do You Close The Grill When Cooking Steak

    Yes, you close the grill when cooking steak. Closing the grill helps the temperature stay high, achieving the tasty sear you want on the surface of the steak.

    But you should check the temperature of the steak frequently. If you have a Traeger that’s no problem, because you can use the temperature probe to keep track.

    The higher the cooking temperature, the more often you should peek and test. Different cuts cook at different rates, and you never know exactly how long it’s going to take. Sometimes the steak’s internal temperature will putter along around 100 degrees Fahrenheit and suddenly shoot past the 135-degree target.

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    The Food Lab’s Definitive Guide To Grilled Steak

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    Summer’s here and I’ve got a brand-new backyard to grill in, so now seems like as good a time as any to reexamine some of the things we know about grilling beef.

    Sure, we can all agree on what our goal is: A perfect steak should have a crusty, crunchy, well-browned exterior surrounding a core of perfectly pink, juicy, tender meat that spans from edge to edge. A perfect steak should have a nice contrast between the smoky, almost charred exterior and the deeply beefy interior. A perfect steak should be chin-drippingly juicy and melt-in-your-mouth tender.

    We all know where we want to go. The real debate is, what’s the best way to get there? You’ve just dropped $50 on some prime aged beef, and you’re rightfully nervous about screwing it all up. After all, there’s a lot at… ahem, wait for it… steak.

    Want to know how to grill a steak? Here’s my advice: Do not do it the way they do it at steakhouses. It seems counterintuitive: Surely a restaurant with years of experience cooking hundreds of steaks a day knows a thing or two about how it’s done, right? Well, yes. They know how to cook a steak in a steakhouse setting, where their goal is consistency, quality, and, more importantly, speed. Hungry customers don’t want to have to wait for their meat, and a steakhouse has equipment and techniques designed to meet those needs.

    Ready to dive in? Let’s go!

    How To Grill Steak On Gas Grill

    How To Cook Steak | Steakhouse Style | Prime Aged Chicago Steaks on the Lynx Grill

    When cooking on a gas grill, follow the steps outlined in the previous section while keeping these things in mind:

  • Gas can be notorious for hot spots and flare ups. Its good to have 2 different heat zones when cooking steaks to help manage these issues. Simply turn half the burners off on one side and set the other side to medium-high heat.
  • Dont rely on the overhead dome thermometer. The dome thermometer is not accurate for whats on the grates themselves. The indirect heat side will be a couple hundred degrees lower than what is registering on the thermometer, so keep that in mind when cooking your steaks on a gas grill.
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    How To Grill Steak On Charcoal Grill

    Learn how to grill steak on a charcoal grill! We will tell you tips and tricks to getting the perfectly juicy, tender and delicious steak using your charcoal grill. Plus, we will share our secret for getting that ultimate, smokey flavor your steak deserves. These are the BEST charcoal grilled steaks ever!

    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.

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    Grilling And Searing The Steak

  • 1Preheat 1 side of a grill to a medium setting, about 350 °F . To test the grill, hold your hand about 5 in above the grate. If you are able to leave your hand there for only 3 to 4 seconds before getting too hot, the grill is at the right temperature.XResearch source
  • For a charcoal grill, move the charcoal to 1 side. For a gas grill, activate the burners on 1 side. Leave the other side of the grill unheated to cook the steak indirectly.
  • Other temperatures do work and are fine for cooking a T-bone quickly, but keep a close eye on the meat to prevent it from overcooking.
  • 2Place the steak on the grill with the sirloin facing the heat. Keep the steak off of the heat for now with the tenderloin portion near the grill’s outer edge. Put a grill pan underneath it to catch dripping fat. This method of cooking is called the reverse sear. It cooks the inside of the steak first.XResearch source
  • The most common way to cook a steak is to sear the outside portion over direct heat first. The downside is that, with a thick cut like a T-bone, the steak’s interior cooks inconsistently.
  • 3Grill the steak for about 20 minutes until the interior is almost done. Keep a thermometer on hand and begin checking the center of the steak after about 10 minutes. The meat needs to be 5 °F below the finished temperature you desire. At a minimum, cook the strip portion to 115 °F and the tenderloin to 110 °F .XResearch source
  • At a minimum, wait 5 minutes before slicing the steak to avoid a slightly dry mess.
  • The Beauty Of Compound Butter

    How to Grill the Perfect New York Strip Steak â Omaha ...

    Compound butter sounds fussy, but its really just seasoned butter. You can make it in advance, and its a great way to season the steaks after theyve been sliced. Use the recipe below as a framework you should really use your favorite herbs and spices. If youre in a pinch for time, grab some cultured butter and use that instead.

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