How To Grill A Perfect Steak
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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.
Why Is Prime Rib Served Rare
Prime rib is at its best cooked rare or medium rare it should not be cooked past medium or all the fat will melt out of the meat, leaving it tough, dry, and chewy. After the prime rib is cooked, make sure to let it rest for 30 minutes for the meat to reabsorb all the delicious juices before carving.
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Internal Temp Of Steak
To check the internal temp of steak use an instant-read thermometer. Insert it into the thickest part of the steak. Here are the temperature ranges to look for :
- Rare : 120 130 degrees
- Medium-Rare : 130 140 degrees
- Medium : 140 145 degrees
- Medium-Well : 145 155 degrees
- Well-Done : 160 degrees
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Expert Tips To Cook Denver Steak
Denver steak is one of the most popular types of steaks. It provides a rich flavor due to its marbling and tenderness. Denver steak goes well with pasta, potatoes, mashed or boiled vegetables, etc. Here are some tips to cook this mouthwatering piece of meat perfectly at home.
First, select good quality Denver steaks from your grocery store or butcher shop and place them in the refrigerator until you are ready to prepare them for cooking. When you take out the steaks from the fridge a few minutes before cooking, make sure that they return to room temperature before cooking them on the stovetop or grill. This will ensure even browning and prevent hot spots that could cause unevenly cooked meat.
Second, choose the right cooking method based on the cut of steak. Most thick Denver steaks are best pan-seared or grilled. However, you can also broil them in a skillet at high heat for about five to eight minutes per side until they are browned and seared evenly.
Third, marinate your Denver steaks before cooking them. Marinating is not a necessary step but it can enhance the flavor of the meat if you do it properly. Blend together soy sauce, olive oil, Worcestershire sauce, minced garlic or ginger, and freshly ground black pepper in a bowl to prepare your marinade. Just pour this mixture over your raw steaks and let it sit for half an hour so that the flavors can be infused into the meat.
How To Temp A Prime Rib Roast
A thermometer is the absolute best way to guarantee the roast turns out exactly the way you want it. For an accurate reading, push the thermometer into the middle of the roast, making sure the tip is not touching fat or bone .
Medium Rare= 130-140 degrees F
Medium= 145-155 degrees F
Remember that the roasts temperature will rise at least 5 degrees after you remove it from the oven.
With prime rib, its easy to satisfy everyones preference for doneness. The slices taken from the ends of the roast will be the most done, and the middle will be the least done.
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How Do You Grill A Frozen Steak
Never grill a frozen steak. Frozen steak must be defrosted before cooking.
Grilling a steak while fully frozen is a health risk because bacteria can form while the steak lingers at low temperatures. Also, the surface of the steak is likely to burn while the inside is raw.
To defrost frozen steak, put it in a dish in the refrigerator. Most cuts will fully defrost overnight.
If you need to defrost frozen steak in a hurry, put it under cold running water.
Doneness Levels With Steak Chart
RARE : basically a quick sear on the exterior of the meat. The center of a rare steak is red AND cool. Internal temperature = 120oF 130oF. Cooking time ~2.5 3 min. per side.
MEDIUM-RARE: a medium-rare steak is how top chefs and meat virtuosos prefer to eat their steak. This doneness really allows you to taste the natural flavors of the meat. A good sear on both sides leaving the center pink and room temperature. Internal temperature = 130oF -135oF. Cooking time ~3.5 min. per side.
MEDIUM: a common request. It seems to please most as it isnt seeping with blood, nor is it super dry. The center remains slightly pink and is slightly warm. Internal temperature = 135oF 145oF. Cooking time ~4.5 min. per side.
MEDIUM-WELL: this steak is almost cooked right throughleaving just a sliver of pink in the middle. The center is just barely pink and definitely warm. Internal temperature = 145oF 155oF. Cooking time ~5.5-6 min. per side.
WELL: you will get the oddball that requests this but we certainly dont recommend it. This steak is definitely cooked right through. It is most likely tough with minimal flavor. The center is brown. Internal temperature = 155oF 165oF +. Cooking time ~7 min. + per side. For those of you that choose your steak well done, you might want to read Anthony Bourdains Kitchen Confidential to understand what happens to your steak in the kitchen. Youll never order well done again.
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Are Denver Steaks Tender
Yes! Denver steaks are lean, yet juicy, and full of flavor. These steaks rank high up there on our list of favorite cuts of beef because they combine the tenderness of filet mignon with the texture youd expect from a good ribeye steak. With all that being said, Denver steaks are absolutely delicious! If youve never tried them before, I highly recommend that you do so soon. Youll be glad you did!
How Do You Grill The Perfect Steak
The trick for perfect grilled steak is to create two heat zones on your grill one side will be screaming hot with a high flame, while the second side will be unlit and cooler. Sear the steaks on the hot side to get a flavorful, golden brown crust and those coveted grill lines, then move them over to the cooler side to finish cooking all the way through. This creates a sizzling steak on the outside, and tender, buttery steak on the inside.
YUM.
Hey you know what? Steaks on the grill with sweet corn on the side? THIS is the kickoff to summer Ive been waiting for!
Grilled steak with herb butter melted on top
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What Butter Should I Use For Steaks
Steak Butter Ingredients Butter â Salted or unsalted, softened. Fresh herbs I like to use parsley for a classic herb butter, but you can also use oregano, chives, scallions, or rosemary.
Can you spread steaks with regular butter?
Why do people put butter on steaks? Adding butter to the steak adds extra body to the steak and can also soften the charred exterior, making a steak more tender. But a good steak butter should complement the flavor of a steak, not mask it.
What butter is used for steaks?
Unsalted butter is best for making compound butters because you can control the spices and everything that goes into it. If you have seasoned the steak with a lot of salt and also use salted butter, the result can be a dish that is too salty.
Clean And Season Your Grill
Make sure your grill is clean and seasoned with a high-heat cooking oil before you get started. In order to avoid flare-ups, you don’t want too much excess oil, which can affect the taste of your steak. Brush the grates before and after use so that it’s unsullied and ready for your next grilling adventure.
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How Do You Keep The Steak From Getting Tough
One great way to keep the steak from getting tough is by ensuring that it is cooked properly. Cook the steak until it reaches your desired level of doneness, which will depend on your personal preferences and the cut of the steak you are cooking. You may also want to make sure that you do not cook the steak for too long or at too high a temperature, as this could cause the meat to become tougher than desired.
Additionally, be sure not to overcook any other ingredients in your dish along with the steak, as this can have a negative impact on its texture as well. Finally, if possible, consider using a meat tenderizer before or during cooking to help break down some of the connective tissues present in the meat and help keep it from becoming tough. With these tips, you can easily enjoy tender and delicious steaks every time.
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.
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Dont Forget To Let The Steak Rest
“Cooking the steak to 10 degrees below your desired temp and then resting it allows for the collagen in the meat to thicken the juices as it cools slightly,” says Prentiss. “This creates a way juicier steak than just cooking straight to temp.”
Sharp agrees. “Let it rest. This is crucial,” he says. “Just because the steak is out of the pan doesn’t mean it stopped cooking. Keep it in a warm place you don’t want a cold steak and rest it for about as long as you cooked it.”
Chef Gonzalez suggests allowing the steak to rest for half the cooking time before serving. So if your steak takes 10 minutes to cook, let it rest for five.
If you’re not able to keep the steak warm while it rests, or you want to eat it quite hot, Prentiss advises returning the steak to the grill after it’s rested and bringing it up to the internal temperature of your preference before eating.
Steak Grilling Tips: 4 Secrets To The Best Grilled Steak At Home
This grilled steak recipe is the product of years of practice & recipe testing. Ive tinkered with it a ton over the years, learning a lot along the way. It results in what I consider the perfect grilled steak one that is juicy & melt-in-your-mouth tender with beautiful grill marks & tremendous rich flavor.
At the end of the day, cooking the best grilled steak imaginable comes down to 4 key factors.
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How To Grill Strip Steak
Strip steak is juicy and well-marbled with a bold, beefy flavor and the iconic shape of a wide top and small bottom. All it needs is the salt-and-pepper treatment, but a would also be lovely.
How To Choose The Best Steak For Grilling
Choosing the best steak for grilling is all about what you prefer most there are so many excellent options! 3 things to consider when steak shopping:
- Quality. The steak is the star of the show here, so nows the time to buy the highest quality you can find & afford. When in doubt, head to your favorite local butcher shop & ask the experts whats best that day.
- Cut. At our house, we love New York Strip for its tenderness & ribeye for its flavor & marbling. A T-bone, porterhouse, filetmignon, or a nicetopsirloin are also all perfect for grilled steak.
- Thickness. Make sure your steak is nice & thick to ensure it doesnt overcook as it chars. For ease & easily replicated results, this recipe was developed using 1 1/4 1 1/2-inch thick steaks, the standard thickness available at most grocery store butcher counters. If your steaks are more or less thick, thats totally fine simply adjust cooking times as needed for desired doneness.
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
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Should You Boil Steak Before Grilling
Never, never, never boil steak before grilling. Boiling the steak will give the exterior an unpleasant grey color, and it will probably be overcooked before it gets to the grill.
There is a technique called sous vide cooking where you immerse steak in warm water to cook it to a desired temperature, then finish cooking it on the grill. But the water temperature is kept closer to 130 degrees Fahrenheit, never as high as the boiling point of 212 degrees.
How Long Do You Cook A Steak In A Cast Iron Skillet On Each Side
Heat olive oil in a cast iron skillet over high heat. Sear steaks in hot pan until lightly browned on bottom, 2 1/2 minutes. Flip and cook until browned on other side and red in center, about 2 minutes longer.
How long does it take to cook a 1 inch steak in a cast iron skillet?
How long does it take to cook a 1 inch steak on a stovetop:
- Rare Steak: 3-4 minutes.
- Medium Rare Steak: 4-5 minutes
- Medium Steak: 5-6 minutes
- Medium Wave Steak: 6-8 minutes
- Well done, steak: 9 minutes.
How long do you cook your steak on each side?
The timing. As a rule of thumb cook 2 minutes on each side for rare, 3-4 minutes on each side for medium-rare and 4-6 minutes on each side for medium. Cook 2-4 minutes on each side for a well-done dish, then turn the heat down and cook an additional 4-6 minutes.
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How To Pick Out The Best Ribeye Steak
Like so many things in grilling, this comes down to personal preference. That said, your preferences will guide your ribeye selection.
If you dont mind some extra fat, and some extra work, I recommend selecting a ribeye from as close to the chuck end as possible. Steaks from the chuck end will have the biggest portion of spinalis widely considered the best piece of meat on the animal.
The extra work comes from the suggestion to tie those steaks around the circumference with some butchers twine. They tend to start falling apart on the grill as the fat starts to render and the muscles separate.
Ribeye steaks tied around the circumference with with butchers twine.
Its not the end of the world if the steaks start to separate, but from a presentation standpoint it helps to tie them up. In the below example, note the complexus muscle starting to separate from the steak.
If you prefer a little less fat, but still want some spinalis, look for a ribeye that comes from the middle third of the ribeye roll. This will reduce the amount of fat tremendously, while still offering a nice sized portion of the spinalis.
If your preference is for as little fat as possible, while still enjoying the ribeye, select a steak close to the loin end. Youll sacrifice the spinalis as there is little to none located here, but theres also very little fat.
Notice the lack of fat and spinalis on this ribeye which was harvested from the loin end of the ribeye roll.
Salting Early Pays Off
You might have heard the warning that you shouldnt salt meat too far in advance of cooking because it can draw out moisture. Its true that salt draws moisture towards itself, but over the course of 20 to 30 minutes thats a good thing, because the salt begins to dissolve into that little bit of moisture.
When the steak hits the hot cooking grate, the sugars and proteins in the moisture combine with the salt and other seasonings to create a delicious crust. Any moisture you might lose is well worth the flavor of that crust.
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