If You Like Your Steak Rare
The desired internal temperature for a rare steak should be 120-125 degrees. For a 1-inch thick steak, this will take about 5 minutes of cooking on each side. Then let it rest for at least 5 minutes before cutting or serving.
Which steaks are best cooked rare? “The lean cuts are better,” advised Massip, who added that the secret to getting a crusty sear on a rare steak starts with paper towels. “Dry your steak, making sure to remove any excess water. Season with salt and pepper, add grapeseed oil to a really hot pan and then sear.”
How To Grill A Perfect Ribeye Steak On A Gas Grill
You cant beat the flavor of a ribeye. If youre not familiar with how to cook this cut of beef, its simple on a gas grill. Follow the steps below to cook the perfect ribeye at your next backyard barbecue.
Ribeye steaks are one of the most flavorful cuts of meat because of their marbling, or fat content. The more marbling, the higher the USDA grades the steak. Prime is the highest rating, followed by Choice and then Select. Our experts recommend buying ribeyes that 1.25 inches thick with marbling throughout. Anything much thicker or thinner could make cooking more difficult, and the fat enhances the flavor.
Whats Wrong With A Well
Although the cooked steak is hard, dry and tasteless, there will always be those who insist that the steaks are cooked in this way. The result is that the inside of a well-cooked steak has a uniform gray color, and the steak itself is tough, tough, tasteless and dry. This is not cooking its a murder fire.
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Reverse Sear Strip 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.
Is It True You Should Only Flip A Steak Once
The simple answer is no! Or, as Abrahanowicz says, “that’s bulls**t”.
While that may be fine for some, he goes on, it’s often better to flip the steak lots to ensure it cooks evenly all the way through.
Karam agrees: “Using high heat, I sear the steak on both sides to form a good crust using salt. Then I keep flipping the steak on lower heat until it reaches the desired temperature.”
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How To Cook Steak On The Stovetop
I love the kind of dinner that you can cook without a recipe. The truth is, good cooking is more about technique than recipes and the best dishes are often the simplest to prepare. A properly cooked steak is case in point. With just a few ingredients and a single pan, you can cook a steak thats as delicious as one youd order in a high-end steakhouse.
The key is knowing how to pan-sear. Pan-searing is a classic technique in which the surface of the food is cooked undisturbed in a very hot pan until a crisp, golden-brown, flavorful crust forms. Its the key to building flavor and texture in a dish. It also prevents sticking and gives your food a restaurant-quality look. Pan-searing is the absolute best way to cook a steak , and it also happens to be the easiest.
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.
- 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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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.
What’s The Best Cut To Cook On The Bbq
“I prefer to cook rib eye on the bone and scotch fillet, as there is a decent amount of marble that texturises really well over heat,” Karam says.
The “marble” is the intramuscular fat. Rib eye and scotch have more fat in the meat itself, compared to other cuts like eye fillet and rump.
And, when cooking, that fat helps the steak stay tender and juicy.
But that doesn’t mean it’s wrong to cook eye fillet or rump on a barbecue!
In fact, Karam says he doesn’t believe there’s one ‘right’ way of cooking steak at all.
“I believe it’s up to individual preference. There are good and bad cooking techniques, but everyone is different in how they get to their final goal.”
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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.
Why Sous Vide Your Steak Because It’s The Most Reliable Way To Get Perfectly Cooked Meat Every Single Time This Guide Covers Everything You Need To Know From Temperature Guidelines To Faqs To Searing And Serving Tips
Steak is one of the most popular foods for first-time sous vide enthusiasts to cook, and with good reason. Cooking steak the traditional way, in a cast iron skillet or on the grill, leaves lots of room for error, and an over- or undercooked steak is a big mistake to make when there’s a prime-grade dry-aged ribeye on the line. Sous vide cooking takes all of the guesswork out of the process, delivering steaks that are cooked to precisely the temperature you like each and every time. Not only that, because sous vide is such a gentle cooking process, you’ll be able to achieve steaks that are more evenly cooked from edge to edge than what you’ll find in even the best steakhouses in the world.
That’s right: Sous vide cooking allows you to cook better than the best steakhouse. We recently reviewed the best immersion circulators on the market, so you can pick one up to use at home right now.
Of course, this information should prove useful to anyone who owns a functional sous vide device, or even someone hacking it with a home rig or a plain old beer cooler.
With traditional high-heat cooking methods, hitting that perfect medium-rare sweet spot is about as tough as bull’s-eye-ing a womp rat in a T-16. A moment too short or too long on the fire, and your steak will come out under- or overcooked. Sous vide precision cooking methods solve that issue completely.
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What Does Well Done Feel Like
Last but not least, touch your pinky to your thumb. The fleshy part of your palm beneath your thumb will get firmer still. Thats what well done feels like.
As you open up the grill to check the steak, touch both sides. When both sides feel just right, based on the palm check, take the steak off the grill.
Image Credit: MediaFeed.org.
Defrosting Your Choice Of Steak
Next up, like every other meat that you have to cook, defrosting enters the picture!
For this steak, itd be in your best interest to let the steaks sit outside your refrigerator, covered, and at room temperature.
Dont forget that when you defrost for too long, youre giving bacteria and all kinds of junk a BETTER ENVIRONMENT to multiply.
And well, if were aiming for the best or even just something completely edible, you dont want any of that.
So start defrosting your steaks around 20 minutes before you start grilling them!
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Grill Times And Temperature For Steak
Rare: 120 to 130 F 5 then 3 minutes per side pull off grill at max 125 F
Medium-Rare: 130 to 135 F 5 then 4 minutes per side pull off grill at max 130 F
Medium 140 to 150 F 6 then 4 minutes per side pull off grill at max 145 F
Medium-Well 155 to 165 F 7 then 5 minutes per side pull off grill at max 160 F
Well-Done 170 F or more 12 then 10 minutes per side pull off grill at max 165 F
How To Grill Steak Perfectly:
First you are going to want to pick your cut of meat. Now, everyone loves a good filet mignon, I am not exception. The other go-to is a New York Strip classic. But, my absolute favorite is a ribeye. There is just enough fat marbled through it that it marinates itself as it cooks and stays incredibly moist and tender. The flavor is amazing. It is my go-to. Go grab a 1 inch ribeye for you and whoever else you are having over..
But Filet Mignon is hard to beat!
Next, after you go out and grab your cut of meat, you are going to want to let it come to room temp before you season your meat. Just salt and pepper people. You dont need to reinvent the wheel. But first, take a fork and pierce the meat all over fat and everything. Then sprinkle with salt and ground black pepper on both sides enough that it will be nicely seasoned, but not over-powered with either.
You can also if you want always fun to mix things up!
After you have cleaned your grill thoroughly with your brush, spray it with a grill-worthy non-stick spray and then turn it up to 450-500.
Place steak over direct heat to sear let it stay over direct heat for 3-4 minutes. Flip and sear an additional 3-4 minutes on the other side. If you are cooking a fattier meat, like a ribeye, you will probably want to move the steak over to indirect heat at this time. Leaner meats, like a New York Strip or Filet should be left over direct heat the entire time.
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How To Tell When The Steak Is Done
To tell if a steak is done, many chefs use the age-old trick of touching themselves . Understanding how different parts of your hand feels is an easy way to gauge the relative doneness of your steak. To do the hand trick, make an OK sign.
- Rare: Touch the pad at the base of your thumb. It should feel spongy with very little resistance.
- Medium Rare: Press your middle finger to your thumb and again touch the pad below your thumb. Search for the same sponginess.
- Medium Well: Press your ring finger to your thumb, then feel the area below your thumb.
- Well-Done: Press your pinky to your thumb. It should feel firm with no give.
The skin youve just been pressing gets progressively firmer with each finger tap. A medium steak would be between medium rare and medium well. If this step is too hard, feel free to use a thermometer
Do You Close The Grill When Cooking Steak
When you cook with the grill open, you ll more effectively get a crispy, perfect-Maillard-reaction caramelization on the outside of the meat without overcooking the center. So, they can hold up to the heat chamber the lid creates, and in fact, the lid will help thicker cuts of meat or vegetables cook more evenly.
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How To Grill The Perfect Steak
Making the perfect steak on the grill is easier than you think, but it requires a little practice and good timing.
Given the differences between grills, cooking surfaces, and cuts of steak, there aren’t specific cook times for grilling steak. Meat changes in texture and density as it cooks, so it helps to know how each steak feels before it hits the grill. A meat thermometer is also helpful when checking doneness.
Take note of the thickness of the steak since it will affect the cooking time.
- Salt and pepper
- Very hot grill
- Timer that shows seconds
How Do You Know When Your Steak Is Done
If you are learning How to Grill the Perfect Steak, knowing when your steak is done is crucial. Obviously personal preference plays in here about how well done to cook a steak. I worked at a steakhouse and really feel like the optimum flavor is achieved when a steak is cooked between medium rare to medium. The only accurate way to really tell if your steak is done is by inserting an instant-read meat thermometer into the thickest part of the steak while its cooking on the grill. It is best to always use a meat thermometer.
Here are the temperatures you should aim for when cooking a steak to a certain degree of doneness. Keep in mind that you will want to remove the steak from the grill when the thermometer reads 5°F lower than your desired temperature because on average the temperature of your steak will rise 5°F as it continues to rest off the grill. Medium Rare: 145°F warm red center Medium: 160°F warm pink center Well Done: 170°F little or no pink.
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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.
How To Grill A Perfect Steak
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY AFFILIATE NOTICE FOR DETAILS.
How to Grill a Perfect Steak is your go-to grilled steak guide! Every step is broken down to make the process of grilling steak easy and approachable!
THIS POST IS SPONSORED BY:This post is sponsored by Country Natural Beef, the opinions are my own.
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Eight Tips To Grilling The Perfect Steak
1.Always bring your meat up to room temperature before grilling. This ensures even cooking throughout. You wouldnt jump in a steaming hot shower after running around naked in the cold would you? It might sting a little bit unless youre NorwegianI hear they like doing that.
2.Always rub steaks with a little oil before grilling. This will help keep the meat moist and also prevents sticking.All photos by Elizabeth Nyland unless otherwise noted.3. Season with a little salt and pepper not more than 10 minutes before grilling. If you load up your meat with salt too early, it will begin to draw moisture out of the steak, not much, but some. You want to keep it all in there though.
4. Never use a fork to turn your steaks . Piercing your lovely steaks and other cuts with a fork allows all those delicious juices to run right out before youve even had a chance to taste them. Instead, keep all your juices where they should be by using tongs. Tongs are your friends. In commercial kitchens across the nation, chefs battle over the best pairs and I can remember even hiding some to ensure I always got my favorite.
5. Preheat your grilling device thoroughly. This also help with even cooking. Whether its a charcoal or propane BBQ, an indoor grill, a hibachi, or whatever you can fandangle into searing your meat. Always preheat!