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You May Like: How To Properly Cook A Steak On The Grill
How Long To Grill Steak
For a 1 1/2-inch thick steak, here are the general cooking times:
- 6 to 8 minutes for rare
- 7 to 10 minutes for medium-rare
- 10 to 12 minutes for medium
- 12 to 15 minutes for well done
Note that the USDA recommends cooking whole cuts of beef to an internal temperature of 145°F.
Keep in mind that the thickness of your steak, the heat of your grill, and your desired level of doneness will all impact the time it takes your steak to grill. Raichlen suggests checking the temperature of the steak by inserting a digital meat thermometer through the side, not top down. You can also use Elises handy dandy guide.
The Scoop On Steak Seasoning
So, what are the different ways to enhance the flavor of your steak? The first method is marinating. The basic premise of marinating is soaking meat in a flavorful liquid for anywhere for a few minutes to a full day. Often, an acidic ingredient is used to help break down and tenderize the meat as it rests. Over time, the marinade seeps into the meat to make it more tender, juicy, and flavorful.
Brining is the second method. You could think of it as the cousin of marinating. While the focus of a marinade is to infuse flavor, the main focus of a brine is to infuse moisture into the meat. In its simplest form, a brine is a solution of salt and water. Sometimes sugar, herbs, or spices are added for a little extra flavor, however the main goal of moisturizing the meat is attained through the salt and water. This method is typically used for meats like chicken or turkey which are especially susceptible to drying out.
The third method, rubbing or seasoning, is similar to marinating in the sense that you are tenderizing and adding flavor to the meat. However, rubs are entirely made up of dry ingredients like different herbs and spices. Rubs are great for getting a nice crust on the outside while locking the meats natural juices within. Coupled with an exciting sauce or grilling your rubbed meat over different types of wood you can create incredibly mouth-watering steaks.
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How Long Is Steak Good For
- Use steak you bought by the good by date on the package. If you wont be able to use it by then, follow the instructions in my how to freeze steak article. I also show you how to thaw steak fast in this other article.
- Once you cook a steak, it should be good if kept covered in the fridge for up to 5 days.
- Dont allow steak to sit out for more than 2 hours.
- Please dont thaw a steak by letting it sit out on the counter all day either. That can be dangerous.
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.
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What Steaks Are Best For Grilling
- Ribeyes
- T-bones
- Porterhouse
The list can go on and on. Reaching for a quality steak will give you that tender and flavorful steak you want.
We generally reach for KC strips or Ribeyes when we do steaks on the grill. But feel free to use your favorite cut of meat.
Depending on where you live will also play into what is available in your area. Pair your steak with this summer berry salad!
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How Do You Make Steak Seasoning
This recipe is a blend of brown sugar and spices. The flavor profile includes both sweet and smoked paprika, salt, pepper, garlic powder, onion powder, cumin, dried thyme leaves and mustard power. Simply measure out all of the ingredients, then stir to combine. Use your spice blend right away, or store for later use.
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The Great Pepper Debate Does It Burn
If I had a dollar for every debate in barbecue, well lets just say Id buy better steaks more often.
Today its pepper: does it burn if you add it to your steak before grilling?
The answer seems to be no, for the most part, but also sometimes yes. Whats up with that?
Finely ground pepper has a minimal surface area, so theres not much to burn. Coarsely ground pepper has more surface area, so its more prone to burning, but only at extremely high temperatures.
For what its worth, burnt pepper does taste bitter and unpleasant. But, unless youre using practically whole peppercorns and searing using the afterburner method, youre unlikely to burn your pepper on the grill.
S To Cook Ribeye Steak
Cooking Ribeye steak is easier than cooking any other type of steak, which makes it the number one choice for many barbecue lovers.
Whether youre looking forward to enjoying a nice Ribeye steak with family or friends or you would rather serve them yourself at home, below are steps that you can follow
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What To Serve With Steaks From The Grill
The addition of rosemary and lemon juice opens up all sorts of options when youâre serving this steak recipe for dinner. The Tuscan flavors give the steak just enough Italian to make it a lovely companion to a nice Herb Risotto that is particularly delicious with some Grilled Asparagus.
Itâs also an easy recipe to double or triple this recipe for summer dinner parties, we usually serve one steak for every two people. A few of our favorite side dishes for groups are Cheesy Polenta, along withGrilled Sweet Potatoesor Grilled Corn on the Cob.
An easy way to create a visually stunning presentation is to slice the steak on the bias, fanning the slices out on a platter.
Serving the steak sliced thin gives it an elegant appearance and helps it go further because people only take as much as they want to eat, which also means you can eat steak more often. And, letâs be honest, as delicious as it is, no one needs to eat a whole pound of steak for dinner.
Our favorite tip that brings the ribeyeâs flavors to life is to sprinkle a little salt over the slices and give it a squeeze of fresh lemon juice right before serving.
In case youâre wondering, this grilled steak recipe is also delicious with NY Strip, T-bones, and porterhouses.
Which Cut Of Steak Is Best For Grilling
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.
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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 new favorite beefy obsession is birria! You havent lived until you try this amazing Mexican Beef Stew!
How To Make Steak Rub
- Adjust the spice levels: You can use more or less crushed red pepper to adjust the spice level of your seasoning for beef.
- Adjust the sweetness: Use more or less brown sugar to make the steak seasoning a little sweeter or less sweet if you prefer.
- Add more garlic: If you really love garlic , adjust to use more garlic powder for an extra garlicky flavor.
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Mccormick Grill Mates Montreal Steak Seasoning
Knock dinner out of the park with a shake of McCormick Grill Mates Montreal Steak Seasoning. Made with McCormick Spices, including garlic, paprika and coarsely ground pepper, Montreal Steak Seasoningâ¦Knock dinner out of the park with a shake of McCormick Grill Mates Montreal Steak Seasoning. Made with McCormick Spices, including garlic, paprika and coarsely ground pepper, Montreal Steak Seasoning adds bold flavor to steaks, burgers and pork thatll have your guests asking for more, Grill Master.MoreLess
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How To Season Steak
We are keeping the seasoning nice and simple by using kosher salt and black pepper. However, if you want to use a BBQ rub, spices, or herbs, feel free.
Unfortunately, many home cooks are terrified of salt. Maybe youve been subjected to it by your moms lack of exposure to seasoning or your familys medical history of hypertension. However, theres no need to be afraid of salt.
Trust me I get it. No one wants to eat an overly salty steak or develop hypertension. But when it comes to seasoning steak, you must be generous with the salt.
The first ingredient you need to season a steak is kosher salt. Do not use super-fine salt to season your steak. Kosher salt has a large enough crystal that permits dry brining and maximum absorption on the steaks outer surface.
The second ingredient you need to season steak is black pepper.
Generously coat both sides of your top round steaks with salt and allow the steaks to sit fridge uncovered for 1-2 hours or overnight.
Remove the steak from the fridge and season it generously with pepper while it is coming to room temperature.
Seasoning steak doesnt just happen while it is in its raw state. Once the steak has been seared and allowed to rest, give it another sprinkling of large flaky salt. If you want to know how to sear a steak, check out our how-to guide.
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How Do You Prepare A Steak Before Cooking
To prepare your steak for cooking, just follow these simple instructions:
PRO TIP: If you REALLY want to bump up the flavor of your steak, take this extra step: Let some butter sit out and come to room temperature. Mix a large pat of butter with a pinch of garlic salt . When the steak comes off the grill, put the butter on top of the steak and let the steak rest on a plate under a tent of foil for 5 minutes. Your steak will be unbelievably moist, juicy, tender and flavorful.
Now you are ready to grill!
See, wasnt that easy?
How To Properly Season Steak: Tips From A Professional Chef
Cooking a restaurant-quality steak at home is easily achievable when you have a few simple techniques up your sleeve. With all the meat myths out there, it can be hard to figure out what’s fact and what’s fiction. This guide is your cheat sheet to a perfect steak, every single time. And it all starts with seasoning.
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Cooking The Steak After Seasoning
Done with seasoning? If so, then it is time to prepare the steak properly and maintaining it because after working so long, it is inevitable that you do not want to waste your steak. There are several ways to cook steak thus, some of them are below.
Frying in the Pan
Frying over pan is the quickest method to put the steak in your stomach. You need to take the seasoned steak out of your refrigerator and put it into the pan and fry it. However, it is not the healthiest process to do because it is always better to eat freshly fried steak.
Grilling the Steak
Grilling can give you the best taste if you can do it properly. Besides, you may prefer using charcoal rather than gas because it gives you a great smoky flavor. And also, keep the fuel and the food in different sections.
Broiling the Steak in the Oven
You can also cook your steak by broiling it in the oven. But it might be a quite risky method as in high temperatures, it can get burned. However, by maintaining the heat properly, you can cook the steak well.
Can You Make These Steaks Into Shish Kabobs
Yes! Sirloin is one of the best cuts of steak for making shish kabobs. When using this marinade to make kabobs, I recommend cubing the steak, then adding it to the marinade. This means, more of the steak surface area gets to soak up the delicious marinade.
After marinating the cubes of steak for at least 20 minutes, skewer the steak by itself or with veggies like bell peppers and onions. Grill the steak shish kabobs over medium-high heat for 4-5 minutes, flip and continue grilling for an additional 4-5 minutes.
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Cooking Times And Meat Doneness
Rare :
Cook each side 2 minutes, turn once only.
Touch Test: Very soft to touch.
Medium :
Cook 4-6 minutes each side. Turn once only.
Touch Test: Firm and springy.
Medium rare :
Cook each side approx. 3-4 minutes. Turn once only before pink beads of moisture appear on top surface of each side.
Touch Test: soft and springy.
Well done :
Cook 2-4 minutes on each side, then reduce heat and cook a further 4-6 minutes.
Touch Test: Very firm to touch.
Which Salt To Use
Try not to use table or iodized salt to season your steak. Always use coarse kosher salt. Why? Kosher salt has a larger crystal-like shape that allows for optimum absorption and doesnt come with additives like iodine. It has a lower density, which allows it to gently season the steak. It may look like youre adding a lot because of the granule size, but its not as intense as table salt.
Table salt, although superficially finer than kosher salt, is denser and will dissolve too quickly into the meat, resulting in an overly salty steak. Fine salt is meant to be used as a finishing touch to a dish and not to season one before cooking.
You may have thought to try seasoning salts like garlic salt or other flavored salts youve seen in grocery stores. These salts work the same as table salts in the sense they should be used as a finishing salt. With seasoning salts, you dont have a lot of control over the final product. If youve used too much, its too salty and overpowering, and there is no fixing that. Seasoning salts are better for stews, potatoes, pasta, and other similar dishes where you can taste throughout the cooking process.
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Ideal Thickness For Sous Vide Steak
The thickness of a steak is not just about portion control. Without an adequately thick steak, it’s very difficult to get that perfect contrast between exterior and interior. Very thin steaks will tend to overcook before they can finish developing a nice crust, even over the hottest fire you can build. With sous vide in particular, using a thicker steak will help you maintain more of that perfectly cooked interior during the searing process.
I try to get steaks that are at least an inch and a half thick, if not a full two inches. This does mean that each steak ends up weighing between 12 ounces and a poundâthat’s big, even for someone with a healthy appetite for red meat. But remember this: It’s better to cook one large steak for every two people than to cook two smaller steaks. Learn how to share.
