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Perfect Way To Grill A Steak

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Should You Boil Steak Before Grilling

How to Grill the Perfect Steak | Kingsford

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.

Dont Flip Your Steak More Than Once

Weve all seen it happen, or at least, weve made the same mistake at least once in our lives.

But really, please refrain from overturning your steak. Doing so might overcook the meat, thus resulting in burnt parts.

Ideally, you should only be turning the steak ONCEon each side. And yes, only flip it once!

What Is The Best Way To Cook A Striploin Steak

The best way to cook a striploin steak is by using the sous vide cooking method. Sous vide involves using a water bath to gradually heat your steak to the desired internal temperature. This ensures that the meat is cooked evenly and results in a tender and juicy finished product. Another great way to prepare a striploin steak is by searing it on both sides until it is nice and crispy, then finishing it off with butter or oil in a hot pan for about 3-4 minutes per side before serving.

Whatever method you choose, be sure to let your steak rest for at least 5-10 minutes after cooking so that the juices can redistribute throughout the meat, resulting in an even more delicious final product!

Do you have any other tips or suggestions for cooking a striploin steak? Share them in the comments below!

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Hit The Desired Doneness Temperature

The internal temperature of the meat will rise another 5 degrees as the meat rests, bringing it to the ideal final doneness you desire.

Rare: 115°120°F

Medium Rare: 120°125°F

Medium: 130°135°F

Medium Well: 140°145°F

Well Done: 150°F and above

This steak with radishes and black pepper is hot off the grill and ready to eat.

Getting Rid Of The Moisture

How To Grill Perfect Steak

Angry BBQs favorite : Salt!

We prefer to pull our steaks out of the refrigerator about 1 hour before grilling and generously salt the steak on both sides. It is important not to salt the steaks right before grilling. The salt needs that hour to absorb the extra moisture. With our method, we also prefer to allow the steaks to come up to room temperature before grilling. So typically, once salted they will sit in the refrigerator for ½ hour and then on the counter for ½ hour. There seem to be varying differences on whether it is necessary to bring the steak to room temperature before grilling. We have just found better results with the latter so it is our personal preference.

Other Methods to Remove Moisture :

  • About 24 hours prior to grilling, pull all the wrapping off the steaks, place them on a plate, and put back into the refrigerator. The refrigerator has a low humidity and will allow for the moisture to slowly evaporate.
  • Prior to grilling, take a paper towel and blot the steaks to soak up any remaining moisture.

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Ninja Foodi Grill Safety Tips

When in use: do not place the appliance near the edge of countertop provide at least six inches of space above and on all sides for air circulation DO NOT use an extension corda short power-supply cord is best used to reduce the risk of children grabbing the cord or becoming entangled and to reduce the risk of people tripping over a longer cord.

What About Seasonings And Rubs

Seasoning blends and steakhouse rubs are for inferior cuts of meat. You invested in a good steak, so why would you cover up that flavor with a bunch of spices? Marinades are great for thin cuts of tough meat, like flank steak or skirt steak. Thats not what were going for today.

Salt only! And dont smother the poor thing in gravy or steak sauce when youre done, either!

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Is A Tomahawk Steak The Same As A Cowboy Steak

No, they are classified differently based on the way the bone is left in the ribeye steak .

A tomahawk steak at a butcher is cut between the 5th-12th rib bone and the bone attached to the steak is several inches long .

A cowboy steak is also a ribeye steak however the bone is usually frenched at the end only a few inches remain.

Ultimately though, theyre both larger, thick steaks that require reverse searing for the best results.

What Goes With Tuna Steak

How to Grill the Perfect Steak | Weber Genesis II Gas Grill | BBQGuys Recipe

For many people, the answer is a simple salad. But there are plenty of other possibilities, depending on what you like and whats in season. Here are a few ideas to get you started:

-Tuna Niçoise: This classic dish features tuna mixed with canned tomatoes, olives, capers and fresh parsley in a creamy dressing.-Tuna Tartare: Finely chop raw tuna meat and mix it with chopped onion, ginger, soy sauce and rice vinegar. Form into small balls or mounds, and serve with fresh cracked black pepper.-Smoked Tuna Salad Sandwich: Combine finely chopped smoked tuna , diced hard boiled eggs, diced red onion and diced celery in a bowl.

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An Introduction To Flank Steak

Flank steak comes from the lower abdominal area or the flank of the cow. This is a less expensive version of the pricier cuts of beef. Our beef flank steak recipes will show you how to cook this type of meat to be flavorful and tender. You will need to use a dry rub or marinade. You will be cooking your steaks on your grill. If you do not have one, the best way to cook flank steak indoors is with a cast-iron skillet.

To achieve the best results, your marinade needs to include salt, acidity, seasonings, oil and sugar. This is what will affect the general flavor of your meat. If you overcook flank steak or do not use a marinade or a rub, your meat may be tough.

How To Grill Steak Using The 2

2-zone grilling is key to getting juicy, meltingly tender steaks on the grill. Fun fact! I recipe tested two steaks side-by-side, one with a 2-zone approach & one cooked solely over direct heat. Even with the same doneness & flavor, the grilled steak that started over indirect heat was much more tender. TL DR? 2-zone grilling is definitely the best way to grill steak!

Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.

Before you begin! Take a moment to clean the grillgrates so no other charred flavors interfere. At this point, take the steaks out of the fridge so they can come up to room temperature, too. Room temp steak is also essential for getting a perfect char.

Light the grill with 2 zones of heat. The best grill temp for steak is actually 2 temperature zones! Preheat your grill with one zone of low indirect heat & one zone of high direct heat. If you have a gas grill, simply light half of its burners to the highest setting. If you have a charcoal grill, distribute the lit charcoal to one side of the grill. The half of the grill over the heat source is in the direct high heat zone, while the other half is in the indirect heat zone. Related Reading!Learn all about 2-Zone Grilling.

Read Also: Best Temp For Wagyu Steak

Common Grilling Steak Times

So, how long do you cook steak on the grill? That answer largely depends on the thickness of the meat youre cooking. You can cook thin or thick cuts on the grill just fine, but youll definitely want to alter your times to cook your desired cuts to the right doneness, which, again, is a matter of preference.

One good tip to keep in mind is to use a meat thermometer for thick cuts of steak and a timer for thin ones. A steak thats ¾ of an inch thick or less may be difficult to get an accurate temperature reading from, so a timer can help. But a meat thermometer can give you a more precise idea of the doneness of your steak to make sure its right.

For a medium-rare doneness, you typically will need to grill your steak between 4 to 6 minutes on each side, depending on thickness. For medium cooks, shoot for closer to 5 to 8 minutes on each side. Its always best, though, to start with the lower grilling steak time and check with your finger to see if it might need a bit more time, instead of allowing it to cook for a couple of extra minutes. You can always cook it a bit longer if required, but you cant get back tenderness you lose from overcooking.

When you touch the center of your steaks, a medium rare cook will spring back slightly, yet still feel squishy. A medium cook will be more springy than squishy. If all else fails, you can always cut a small slit in the center of your steak to check its color, but this should only be used as a last resort.

Grilling Steak Tips + Q& a

how to grill the perfect steak

Best grill temp for steak:

We recommend searing your steak at high heat such as 500ºF for a few minutes on each side to sear the steak and then lower it to 400ºF to finish cooking.

How long to grill steak

Depending on the thickness of your steak and how done you want it, grill your steak at around 400ºF for around 15-20 minutes.

Should I use a gas or charcoal grill?

Either a gas grill or a charcoal grill works for grilling steak. Its all about preference. We personally used a gas grill because you can manage temperature better.

How do I know my grilled steak is done?

The most precise way to know if your steak is fully cooked is to check the temperature. Use a meat thermometer and stick it in the thickest part of the steak. It should read at least 135ºF before taking it off the grill to safely consume it.

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How To Properly Season A Ribeye Steak

Season your steak with kosher salt at least an hour, preferably 2-3 hours before grilling it, if you have the time. This allows time for the salt to penetrate into the meat, seasoning it throughout as opposed to just the outside.

Youll hear some experts say that seasoning so early draws moisture out of the steak and makes it dry, blah blah blah. While the salt will draw out some moisture, theres plenty of intramuscular fat in a ribeye to keep it moist. Its well worth the minimal moisture loss in exchange for getting salt into the meat.

Peppering the steak before grilling is as controversial as pineapple on pizza or ketchup on a hot dog. People have very firm opinions on this topic. Heres what Ill tell you. Pepper burns, and gets slightly bitter when exposed to very high direct heat.

Some people really enjoy that slight bitterness, I do on occasion. Others prefer a more pure pepper taste and insist on using pepper only after a steak has come off the grill.

Try it both ways and see what your preference is. Dont be bullied into group think when it comes to pepper.

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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Use A Thermometer And/or A Timer

Whether you are cooking a thick steak or a flat, thin cut of meat will determine whether you need a meat thermometer or not. For steaks that are at least 1 1/2 inches thick, you will want to use a meat thermometer to get an accurate reading. For rare, remove steaks at 120 F to 125 F, medium rare 125 F to 130 F, and medium 130 F to 135 F.

It’s nearly impossible to get an accurate temperature read on steaks thinner than 1 1/2 inches so it is best to use a timer instead. For 1-inch thick steaks cook them 3 minutes each side over high heat for quite rare, 4 minutes each side for medium rare, and 5 minutes for medium.

Try to avoid this if you can, but if you just have to take a peek, remove the steak from the grill and use the tip of a paring knife to make a cut into the center of the steak to see how things are going. Keep in mind that the steak will continue to cook as it rests after being removed from the grill. Cutting into the steak is discouraged because it will release the precious juices that help flavor and tenderize the meat.

Why You Should Rest Your Grilled Meat

How to Grill the Perfect Steak – Easy Tips for a Juicy Tender Steak

Since I last wrote about resting your meat, there have been some questions called as to the validity of the science behind it. Here is the prevalent theory as to why resting your steak is important :

“As the steak cooks, the muscle fibers on its exterior tighten, squeezing juices out of its surface. This creates an imbalance of juice in its interior, with most of the liquid being concentrated at the center of the meat. If you cut the steak open as soon as it comes off the grill, the juice has only one place to goonto your plate. On the other hand, allow the steak to rest until its temperature has normalized, and the juices will distribute themselves more evenly throughout its interior. Cut the steak open, and the juice stays put exactly where it’s supposed to be: in the meat.”

However, Nathan Myhrvold of the James Beard 2012 Cookbook of the Year Modernist Cuisine says otherwise. His claim is that it’s not so much about redistribution of moisture, but that it’s about the relative viscosity of hot vs. cool liquids. The juices stay in place because they’ve managed to thicken up a bit as they cool.

In either case, the fact remains: resting your meat works. That said, if you are using the reverse-sear method, then resting is largely unnecessary: the steak cooked gently enough that there is not a large temperature gradient inside it anyway.

Q: Should I pre-carve my steak before serving?

Isn’t that pretty?

Q: Do you have a favorite steak knife or serving tool?

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How To Grill Filet Mignon

Widely considered the most tender piece of steak, filet mignon has a fine-grained texture that melts in your mouth when cooked. Filet mignon doesn’t have much fat, so it’s important not to overcook it. Chef Frothingham likes cooking a filet in a cast iron skillet on the grill. A simple sauce of butter, rosemary, and garlic is a perfect pairing.

  • Preheat the grill .
  • Season the steak generously with salt and pepper before grilling.
  • Add a little high-heat cooking oil to the skillet.
  • Cook the filet mignon for about four to five minutes on each side, or until it reaches your desired doneness. Chef Frothingham prefers an internal temperature of 120 degrees.
  • Let the steak rest before slicing and serving.
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    Are Tuna Steaks Good For You

    Tuna steaks are a popular and healthy option for dinner. They are a good source of protein and omega-3 fatty acids, which have been linked with lower rates of heart disease. However, tuna steaks can also contain mercury, so it is important to be aware of the environmental and health risks involved in their production.

    How To Grill Flank Steak

    Perfect Grilled Steaks

    Flank steak is a lean, relatively thin cut that cooks quickly on a hot grill. Since flank steak is less fatty than other cuts, it’s best to marinate it for extra flavor. Frothingham recommends a cilantro-forward marinade with garlic, lime juice, canola oil, jalapeño, honey, shallot, oregano, and salt. Reserve some to finish the steak after cooking!

  • Preheat the grill. Once it’s hot, drain the flank from excess marinade to avoid flare ups.
  • Place the flank on the grill. You should hear a nice searing sound!
  • Cook the flank steak for about four to five minutes on each side, or until it reaches your desired doneness. Chef Frothingham prefers an internal temperature of 135 degrees.
  • Let the steak rest before slicing against the grain and serving. Reserved cilantro marinade, grilled onions, and warm tortillas make for a wonderful accompaniment to flank steak.
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    What To Serve With A Striploin Steak

    When deciding what to serve with a striploin steak, the first thing youll want to consider is how you want your steak cooked. Striploin are usually served medium-rare or medium however, if you prefer your meat well done, thats fine too.

    The second thing you should think about is whether or not you enjoy sauces with your steak. If so, then there are plenty of options available for you. Some people enjoy traditional steakhouse side dishes like mashed potatoes and roasted vegetables, while others like to keep things simple by pairing their steak with a salad or some steamed broccoli. No matter what you decide, just be sure that whatever sides or sauces you choose pair well with the flavor of your steak.

    When it comes to choosing a wine to serve with your steak, youll want to look for something that is full-bodied and bold enough to stand up to the rich flavors of the meat. Burgundy or Cabernet Sauvignon are both great options, as they go well with most types of red meat. If you prefer white wines, then Pinot Grigio or Chardonnay should work nicely. Just be sure to drink whatever wine you choose in moderation otherwise, its flavor might overpower your steak if you have too much.

    No matter what sides or sauces you decide on, just be sure that they complement the flavors in your striploin steak!

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