The Best Steak For Marinades
While the effects of marinades are often debated, we can all agree that prime steaks like T-bone and strip steak are best salted, peppered, and cooked to temperature. All other steaks benefit from a marinade to help with flavor and tenderness. This marinade is ideal for flank, flat-iron, and tri-tip steak. Smaller steaks like skirt and hanger work well, but make sure you double up on the steaks or reduce the amount of marinade for this recipe.
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How To Grill Steak Perfectly Every Time
Learn how to grill steak perfectly every single time with this easy to follow recipe where steak is seared on a hot grill and cooked to perfection. Grilling steak doesnt have to be complicated!
Learn how to grill steak perfectly every single time with this easy to follow recipe where steak is seared on a hot grill and cooked to perfection. Grilling steak doesnt have to be complicated!
How Hot Should The Grill Be For Steak
Raichlen recommends establishing two cooking zones in your charcoal grill: one thats very hot for searing the steak, and one thats medium for finishing the steak and cooking it through.
On a gas grill, heat the grill to 450°F with two burners going, which should only take about 10 minutes, then turn one of the burners down to medium to create two cooking zones.
Not sure if the grill is hot enough? Raichlen’s tip is to hold your hand 3 inches above the grill grate and count “1 Mississippi, 2 Mississippi…” If you can only hold it there for a second or two, the grill is hot and you’re ready to cook.
I followed Raichlens advice, and started my steak in the hot zone, then moved it to the medium zone to finish cooking. It worked like a charm.
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Let The Steak Come To Room Temperature
Next, let the steak come to room temperature for about 30 minutes or so. While this step might seem unnecessary, it can mean the difference between a good steak and a great steak. Thats because if the steak comes straight from the fridge, it wont cook evenly the inside will stay raw even after the outside sears.
How To Grill Steak On A Gas Grill
There are two ways to grill steak on a gas grill: direct grilling and the reverse sear method.
Whichever method you opt for, start by preparing a two-zone grill. Youll use the intense, direct heat side to sear the steak and create a crust, and the lower heat, indirect zone to cook your steak through the center. Learn how to set up a gas or charcoal barbecue for two-zone grilling in our guide to direct vs. indirect grilling methods.
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How To Cook Strip Steak In The Oven
- Be sure your steak is completely thawed.
- Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before grilling.
- Set oven for broil and preheat 10 minutes.
- Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.
- Place steaks on the rack of a broiler pan. Position broiler pan in oven so that the surface of the beef is 3 to 4 inches from the heat. Broil to desired doneness, according to the times listed below.
- For the perfect medium-rare steak, broil in the oven for 10-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer 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 for as much as 5°F during this time . The final temperature will read 135°F.
- Resting steak is also 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.
How To Grill A Steak
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.
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Fourth Position And Testing For Doneness
As you prepare to turn the steak for the last time, it’s time to start checking for doneness. The steak should show no red around the side and the top side should have a rich brown color. As you pick the steak up to rotate it 45 degrees , feel the density of the steak. A medium-rare steak should be firm but still have a good amount of give. Close the lid of the barbecue and continue grilling.
After this last position, turn down the heat on your grill and, if needed, test the temperature of the steak. The internal temperatures for different levels of doneness are:
- Rare: 120 to 130 F
- Medium Rare: 130 to 135 F
- Medium: 140 to 150 F
- Medium Well: 155 to 165 F
- Well: 170 F or higher
If your steak needs more cook time, leave it where it is and continue grilling on medium heat until done.
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 you’re 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 there’s a reason for that. While all sorts of rubs and marinades exist, if you’re just starting out, learn how to use the basics first. They’re 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 you’re in a hurry, don’t 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 won’t lose moisture in this way.
One final tip is to pat the beef dry when you’re bringing it up to temp. This will allow it to develop a better sear when you grill it.
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From The Right Temperature To Resting Time
It seems that people approach grilling steak one of two ways: either in a casual manner or paying perhaps too much attention. Some will heat the grill with abandon, throw the steaks on, flip once, then pull them off, and serve others will fret and worry, cutting into the meat every two seconds wringing their hands over whether the meat is done or not. Both techniques do have some merits but a method somewhere in the middle is ideal.
Grilling a delicious steak is easy, as long as you follow a few simple steps. As with anything, a bit of practice always helps, too. Follow some advice, grill a few steaks, and you’ll be serving up perfectly cooked juicy steaks in no time.
Ribeye Steak In The Oven
If you love our grilled ribeye steak recipe, you will love it in the oven, too! Follow our instructions for seasoning the beef and for topping with garlic butter, then use our Reverse Sear Ribeye Steak recipe as a guide for how to cook steak in the oven. My garlic steak bites are also a tasty and very easy stovetop recipe!
Great recipe! Brown sugar is a twist for a ribeye but we totally enjoyed it! Thanks for posting!
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Try more of the best beef cuts according to your needs and budget by following my guide on the Best Cuts of Beef and our Popular Beef Dishes!
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How Do You Tenderize A Steak On The Grill
In an attempt to enhance the flavor and texture of the steak, kosher salt or sea salt can be rubbed on the meat once these cells have been broken down. Youll also get a richer result by cooking your steak slow and low on the grill so your meat is more tenderized and smooth. When you bake in a slow cooker it breaks down the collagen, making it easier for your steak.
Try These Steak Marinades
Steak marinades usually contain 1-2 tablespoons of acidic liquids, such as wine, vinegar and citrus juice, per cup of marinade . These recipes will marinate four beef steaks. To make them, combine the ingredients in a glass or ceramic bowl, add the steaks and turn to coat, then cover and place in the fridge to marinate before barbecuing.
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Ingredients To Grill Steak
- Ribeye or New York Strip Steaks: This recipe uses steaks about 1 to 1 1/2 in thick steaks. The thicker the steak, the longer it will need to cook. These cuts are widely available, have a great balance of tender meat, and enough marbling, i.e., fat, for fantastic flavor.
- Avocado oil: Avocado oil has a high flash point meaning it can be heated to a high temperature before breaking down or burning so it is perfect for grilling. Substitutes include safflower oil or sesame oil. Sesame oil adds sesame flavor. This is great if you are going with Asian flavors for your meal.
- Butter: Butter adds a layer of richness and moisture at the end, but it is optional.
- Salt and pepper: Seasonings contribute to the brown crust that creates so much flavor for a steak. The salt, especially, draws juices to the outside of the meat, helping the crust form. Other spices popular for steak rubs include garlic and onion powder, smoked paprika, cumin, thyme, or oregano. Some rub recipes add brown sugar, but use it sparingly and know that sugar burns easily and can contribute to over-browning and flare-ups.
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The Six Inexpensive Steaks You Should Know
These are the steaks that butchers and chefs love to use because not only are they more inexpensive, but they’ve got character. Many of them are whole muscles that must be trimmed by the butcher just-so if you want them to be tender and large enough to cook as steaks. There are also not many of them on a steer. For every 20 pounds of ribeyes and T-bones you can get off a steer, you get two hanger steaks. That ain’t much.
These butcher’s cuts tend to be more packed with flavor because of the work they do, yet because they’re not as marketable to the general public and require a bit more skill to cook and serve correctly, they remain much cheaper than their mainstream counterparts. This is good news for you if you want to maximize your flavor and your dollar.
The Hanger
Also Sold As: Butcher’s steak, hangar , arrachera , fajitas arracheras , bistro steak, onglet .
Where It’s Cut From: From the plate section of the cow , it “hangs” off of the cow’s diaphragm, hence the name. U.S. meat-cutting classification of NAMP 140.
The Skirt
Also Sold As: Fajita meat, Roumanian Strip .
Where It’s Cut From: The outside skirt is the diaphragm muscle of the cow, cut from the plate. It is the traditional cut for fajitas, and is generally sold to restaurants. Inside skirt is part of the flank, and is the more widely available form of skirt.
The Short Rib
Also Sold As:Kalbi , Jacob’s Ladder , asado de tira
The Flap
The Flank Steak
The Tri-Tip
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Setting The Temperature To Grill Steak On A Gas Grill
Judging how well a steak is done only by its cooking time is a common mistake. The temperature to grill a steak varies according to the steaks size and thickness, type, and shape of the cut .
To ensure you prepare a perfect BBQ steak, here are the necessary temperature settings to grill your steak on a gas grill. Generally the thicker the steak, the lower the temperature you need to grill a steak.
Don’t Forget The Thermometer Even If You’re A Pro
Chef Ragano asserts this is one of the most important things to remember. “Temping a steak by hand can be tricky,” he says. “It takes a ton of practice and a ton of experience. Thomas Keller once said, ‘You have to cook a steak a thousand times just to suck at it.'”
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How To Cook A Skirt Steak
You can cook skirt steak perfectly using many different cooking techniques. I chose to highlight two of my favorite cooking methods grilling and pan-frying. Other than that, its a versatile cut of meat that can be cooked in many ways .
Im not going to use marinades however, if you want to have a tender skirt steak, I highly advise using lactic acids to do so.
Im a firm believer the less is more therefore, Im using kosher salt, freshly ground black pepper, and some fresh herbs. I do not want to overpower the natural flavors of the meat. Smoke from the grill will add a smokey flavor to the steak. While butter and fresh herbs, when pan searing the steak, will make it crispy on the outside and flavorful and juicy on the inside.
It seems to me most home cooks do not know what the difference between a skirt steak and a flank steak is. Well, skirt steak comes from the plate primal, found below the ribs, while flank steak is from the abdominal muscles of the cow.
Heres a list of equipment youll need for grilling:
- Garlic.
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How Do You Grill A Steak Without Burning It
It works well. The time spent over direct heat will sear the steak and give it a great exterior, while the indirect heat will finish cooking the steak without burning it. A good rule of thumb is to never keep your steak, regardless of size, over high direct heat for more than 3 minutes or you will burn it.
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What Temperature To Cook Steak On A Grill
You should aim to reach a temperature of 450 degrees Fahrenheit. When it comes to this kind of meat, high heat is essential.
Fire up your charcoal grill at least half an hour before you plan to put any meat on it. You don’t want the steak to be touching a flame, as this will add an unpleasant burning taste.
If possible, create different sections of heat on your grill – if you’re using charcoal, this means moving the coals around a bit to utilize some indirect heat. The meat needs to cook on high heat to get a good sear. Also, create a low-heat area to let the steak rest once it’s cooked .
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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