How To Make Bbq Steak

Basic Steps To Cooking Homemade Bbq Steak

To check the desired doneness of the steak, you can always rely on a meat thermometer. For rare, the temperature should read more or less 52°C medium-rare, 57°C medium, 63°C medium-well done, 68°C well done, 76°C. If you dont have an instant-read thermometer you may use the finger test, which is another favoured method of determining how well done a steak is.

How To Grill Steak Step By Step

• 125°F for rare
• 130 to 135°F for medium-rare
• 140°F for medium

Your steak should be medium-rare after about eight minutes total cook time. If you feel like your steak is getting too browned, reduce the heat to medium.

How To Cook The Perfect Bbq Steak

Barbecue steak is inarguably one of the most popular and favoured dishes amongst meat lovers. But whilst many can easily indulge themselves in a tender, juicy steak, not everyone has the skill to cook a wonderful steak on the grill. One reason is that cooking the perfect BBQ steak requires some knowledge as well as proper care or handling. After all steaks are made from the more expensive cuts of meat, so the least wed want is to have an overcooked or burnt steak, which would also mean a waste of money and resources.That being said, it is important to learn all the tricks and tips on cooking the perfect steak before you try to make one at home. Still you need not fret, considering that most of the rules, if not all, are actually basic and easy to follow. Below are some of the most common tips on preparing, handling and cooking steak, which you should learn if you want to make a succulent, wonderful homemade steak:

1. Buy the best meat. A wonderful BBQ steak is not possible without high quality beef. As much as possible, choose fresh meat from your local butcher shop rather than the frozen type from supermarkets.Grilled Steak 4

There are also various beef cuts that you can choose from, but the most popular for the barbecue include the T-bone, porterhouse, fillet, scotch fillet, sirloin, rump, rib and rib eyes steaks. Choose a cut with enough meat but also has some fat, as the fat helps keep the moisture when cooking the steak.

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Why Is My Steak Tough And Tough

Cooking methodUncooked beef will be a little hard because the fat has not been completely converted to flavor and the juice has not come out, so the beef is hard and tough. On the other hand, after cooking, the meat will be firm and tough because the heat eats all the fat and juice, which makes the meat hard.

How To Check Steak Is Cooked

Use your fingers to prod the cooked steak when rare it will feel soft, medium-rare will be lightly bouncy, and well-done will be much firmer. Our picture guide to checking steak is cooked shows you how to use the ‘finger test’, or a meat thermometer inserted into the centre to ensure it’s done to your liking.

Blue: 54C

Well done: 75C

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What Goes Well With Bbqd Fillet Steak

Fillet steak is great on its own, but its also amazing with some sides such as:

• Grilled vegetables
• Salad
• Fries

The possibilities are endless! Just experiment and see what you and your guests like the best.

Ensure that you have some peppercorn sauce at the ready to pour over the steak once its cooked.

This will add some extra flavor and give it that nice golden, glossy sheen. Title graphic

How To Rest Steak

Keep in mind that the steaks will continue to cook and rise several degrees in temperature when theyre off the heat. Let the steak rest for about 5 minutes. You can loosely cover it with foil so it remains warm while the juices redistribute evenly. If you dont give the steak a rest, all of its flavorful juices will run out onto the cutting board when you slice it.

Last but not least, pair the steak with a couple fantastic sides. May we suggest Garlic Mashed Potatoes or Creamed Spinach?

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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:

Steak Cooking Time & Temperature

A key element in learning how to BBQ steak flawlessly is knowing the finished temperature depending on personal preference when it comes to your meats doneness. Heres a quick list of cooking temperature per steak doneness and key indicators to help you determine when the meat is ready to be taken out of the grill.

• Rare: 120-125°F internal temperature red, shiny, and soft when touched

• Medium-rare: 130-135°F internal temperature deep red to pink, soft but firm

• Medium: 140-145°F internal temperature pinkish color in the center part, a bit firmer

• Medium-well: 150-155°F internal temperature very light pink center with slight graying on the edges firm but tender meat

• Well-done: 160°F+ internal temperature no hint of pink color anywhere meat is very firm

To check the internal temperature precisely and conveniently, we recommend using a digital BBQ thermometer or meat thermometer. This stops you from opening the lid. To ensure your steak remains juicy and tender, never cut into it to check doneness and use tongs to prevent the meat from being pierced. Remember that when the lid is closed, the grill will be able to maintain optimal cooking temperature, resulting in beautifully and evenly cooked steak. When youve taken it off of the fire, allow to rest for 5 to 10 minutes before slicing and serving.

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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

The Food Labs Definitive Guide To Grilled Steak

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Summers here and Ive 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, whats the best way to get there? Youve just dropped $50 on some prime aged beef, and youre rightfully nervous about screwing it all up. After all, theres a lot atahem, wait for it steak.

Want to know how to grill a steak? Heres 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 its 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 dont want to have to wait for their meat, and a steakhouse has equipment and techniques designed to meet those needs.

Ready to dive in? Lets go!

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What Kind Of Meat Is Steak Tips

Theres no technical definition of steak tips according to the USDA glossary, so the meat can really be trimmings from any other cut of beef. Typically, steak tips come from two parts of the cow. One kind comes from tender, expensive cuts in the middle of the cow, such as the tenderloin. While these are a superior cut, they are not what you typically find labeled as steak tips in the grocery store. More often, true steak tips come from various muscles in the sirloin and round and cost about $5 per pound. Most often, youll find this cut labeled as sirloin steak tips or sirloin tips, which is a single muscle that butchers call flap meat.

How Long To Grill A Steak

According to the USDA, beef should have a minimum internal temperature of 145 degrees F. However, steak is commonly cooked anywhere from 125 degrees F to 160 degrees F, depending on personal preference.

Of course, how well done you want your steak to be is going to affect your cooking time, so we recommend using an instant-read meat thermometer to check for doneness. Here are some general steak cooking times, based on an internal temperature of 145 degrees F:

Related: Grilling Times For Beef

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Why The Bbq Is Great For Filet Steaks

The BBQ is a great way to grill filet steaks because you can get nice char marks on the outside while keeping it nice and tender on the inside.

The only downside is since its so lean, you need to be careful not to overcook it.

This will dry out the meat and make it tough and chewy.

But dont worry Ive got you covered.

Make The Steak Seasoning

Start by making the homemade steak seasoning. Trust me this homemade version is light years better than anything you have pre-mixed in your cupboard. Add rock salt, whole black peppercorns, minced dried garlic, minced dried onion, fennel seeds, and red chili pepper flakes to a mortar then grind it up with the pestle.

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If you dont have a mortar and pestle, add the ingredients to a heavy duty Ziplock bag, squeeze all the air out then crush with a meat mallet, rolling pin, or heavy bottomed skillet.

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How To Cook A Perfect Steak

The Canadian Living Test KitchenKnow your steaksbarbecuesGrilling steaksflankgrilling steaksGrilling steaksTenderloin Strip loinT-boneT-shaped bonePorterhouse Top sirloin Rib eyerib eyeunderside flankCooking steakSeasonbuttersflip Three indicators of quality steaks Agingsteaks MarblingGradingHow to cook steak like a proHere’s how

Always Pat Your Steak Dry

The golden rule to achieving steak with a deep-brown, flavorful crust? Eliminating as much moisture as possible from its surface. Moisture is the enemy of crispiness. Thats because moisture slows down Maillard reactions, the process responsible for turning steak brown and crispy. Whether youve marinated your steak or not, youll want to blot it all over with paper towels before you season it. Doing so prevents seasoning from melting and inhibits steam from forming when you cook the steak.

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Prepare The Barbecue Grill

The cooking surface must be clean and oiled so your steaks will have good contact with the grill without sticking. Prepare the grill while it’s finishing heating up.

The easiest way to oil the cooking grate is with an oil-soaked paper towel and the metal brush used to clean the grill. Fold a paper towel in half until it is the size of your grill cleaning brush. Soak it with oil that has a high smoke point, like canola or grapeseed oil. Brush this over the cooking grates evenly. It will smoke some, but enough oil will remain on the grates as long as you don’t let the grill sit at its highest temperature for too long before grilling.

Top Tips For Barbecued Steak:

• Preheat the barbecue to the correct temperature before adding the steak. As a general guide, you should be able to hear a sizzle as the steak hits the hot surface. The heat seals the surface, trapping the juices inside.
• Bring steak to room temperature just before cooking. The meat can become tough if it goes straight from the fridge to the barbecue.
• Drain any marinade from the steak before placing it on the barbecue to cook. Excess liquid can ignite on the barbecue and cause a flare-up. Plus, if youre cooking steak on a flatplate, the liquid can boil around the meat and make it tough.
• Limit the number of steaks cooking on the barbecue at any one time. Overcrowding reduces the heat, which can prevent the steaks from cooking evenly and cause them to release juices, making the meat tough.
• Use tongs to turn your steak. Sharp forks can pierce the surface, which allows the juices to escape.
• Cover the steak loosely with foil before resting to keep it warm. If you cover it tightly, the meat will sweat and lose its moisture.
• Clean your barbecue grill or flatplate with a stiff wire brush or scraper while its still warm. This leaves it ready for your next barbie.

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How To Grill Steak Under The Broiler

Broiling is an easy, fast way to achieve steak that tastes like it was made on a grill. And this totally makes sense because a broiler is essentially like a mini grill built into your oven. Its a hot direct heat source often an open flame that shoots out to cook the meat quickly. Heres what to do.

Tips For Grilling The Perfect Steak

• Season, then chill: I apply the same technique I use for getting crispy chicken and turkey skin to grilling this steak: season, then let it chill in the fridge uncovered for up to 48 hours. This essentially dry brines the steak while also letting it air-dry. This approach allows the surface moisture to evaporate while the seasoning has time to penetrate the meat resulting in deeply flavored steak that sears beautifully and develops a nice crust on the grill.
• Start with clean grates: Just like you use a clean skillet with a little oil to cook dinner on the stovetop, you want to start with clean and oiled grill grates.
• To flip or not to flip? Flip your steak to your hearts content. Harold McGee, food science writer and author of On Food and Cooking, discovered that frequent flipping creates a steak that cooks more evenly and quickly than those flipped only once.
• Grilling directly on coals: Raichlen seemingly knows an infinite number of ways to grill meat, and theres one in his new book, Project Fire , that I particularly like: he cooks steak directly on hot coalsno grill grates necessary. I love the idea, and its on my list of things to try in the near future.

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