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Steak On The Grill Cook Time

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Cooking Steak On The Grill

How To Grill The PERFECT Steak Every time! | Cooking Is Easy

Once the meat fillet has spent a few good hours in the , it is time to pop it over the grill. The duration of cooking a steak on the grill is totally dependent on two factors the first is the thickness of the meat fillet. Another factor is the type of steak that you want. The different types include rare, medium-rare, and well done.

What Can You Serve With Grilled Steaks

The options are endless! From BBQ sides to pasta salads, there are so many side dishes for steakâespecially when it’s made on the grill. Ladd likes the refreshing crispness of a wedge salad, but you can also choose potato salad, cornbread, or grilled vegetables. And, if you’ve happened to make too much steak, don’t worryâyou can always use the grilled meat for steak sandwiches or any one of these leftover steak recipes. They’ll come in handy all summer long!

How Long Do You Cook A Steak On An Electric Grill

It really depends on how well you want steaks done. If youre just looking for something on the medium or medium-rare side, for example, youll probably be fine with cooking your steak for about five to six minutes. If you want a steak that is well done, though, youre looking at eight to ten minutes.

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Best Steak Marinade For Grilling

In this particular grilled steak recipe, were using our favorite grilled steak marinade. Its made with some of our favorite ingredients. Heres what you need:

  • garlic: minced garlic is such an amazing flavor for pretty much any marinade.
  • Worcestershire sauce: Worcestershire sauce is tangy with a punch of vinegar and its so necessary.
  • balsamic vinegar: balsamic adds a hint of sweetness with too much sweet.
  • lemon juice: a little citrus goes a long way and really brightens up this steak marinade.
  • olive oil: olive oil will help keep things nice and juicy.
  • lemon pepper: I love that you get the traditional pepper flavor, but also a lemon zest punch with lemon pepper.

Traeger Grilled New York Strip Steak

A handy guide to Steak temperature and doneness : coolguides

New York Strip Steak comes about as close to the tenderloin as you can get in terms of tenderness. It is cheaper and less marbled than ribeye but has as much flavor without as much fat.

Grilling the New York Strip Steak cooks fast on your Traeger or the grill of your choice. I enjoy the versatility of the cut, because you can serve it as an appetizer in wide slices or serve whole steaks as an entree.

Recommended Reading: How To Properly Cook A Steak On The Grill

Best Grilled Steak Recipes

There are a few things I look forward to more than grilling ribeye steak, and this is coming from a person who loves recipes on the grill. What could be better than a perfectly grilled steak you can make right at home in minutes?

Grilling Steak Tips + Q& a

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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Important Things To Keep In Mind

An important thing to keep in mind is to cook the steak for a few minutes over direct heat before moving it to indirect heat.

Another crucial factor is to let the steak rest for a few minutes after removing it from the grill. If you slice the steak immediately after removing it from the grill, it will not be as juicy.

To ensure that your steak is perfectly cooked, juicy, and not dry, make sure to only use tongs and not poke any knife into the meat fillet while it is cooking.

Adding the marinade to the meat fillet with a brush while it is on the grill ensures that your steak is juicy and full of flavors.

Grilling Steak Step By Step

My first time cooking a steak EVER! (Grilling Steak for Beginners)

October 7, 2020·

Last week we talked about how to grill a perfect hamburger by focusing on technique. This week well keep focusing on grilling technique and walk step by step through grilling steaks like an expert. You see, a lot of people really over-think grilling steaks. I have had some really elaborately prepared beef jerky grilled by some great people with the best of intentions. Its often hard to sit back and watch the host destroy a perfectly good steak. But hey, its not my party. Ill do the next best thing and break down the simple steps to grilling the perfect steak. In this case, Im grilling sirloins . But this technique is the same for all cuts of beef up to an inch thick. Steaks over an inch thick will require a little more time to cook through, so adjust your times accordingly. And remember to err on the side of rare . Enough intro, lets get down to it

  • fresh ground black pepper

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Should You Serve Steak Pre

Just like any and every cut of meat that comes off a hot grill, make sure to let the meat sit and rest. This allows the moisture in the meat to reabsorb into the full cut of meat and helps keep it juicy and flavorful.

If you cut it too soon, you will know it because all the juices will run out onto the cutting board. Some people think that water is blood because it has a reddish tint to it, but its not! Blood coagulates and does not just sit in a piece of meat waiting to spill out. Not trying to gross anyone out, but just trying to point out the difference, which is very important.

Restaurants typically serve a New York Strip cut into a bunch of slices. They slice against the grain of the meat which helps the bite of meat be easier to chew rather than stringy.

If you are serving as an appetizer, then cutting it into strips which folks can pick up easily with a toothpick makes perfect sense. When it comes to serving individual steaks as an main course though, Id leave the slicing up to the eater.

Do You Close The Grill When Cooking Steak

Yes, you close the grill when cooking steak. Closing the grill helps the temperature stay high, achieving the tasty sear you want on the surface of the steak.

But you should check the temperature of the steak frequently. If you have a Traeger that’s no problem, because you can use the temperature probe to keep track.

The higher the cooking temperature, the more often you should peek and test. Different cuts cook at different rates, and you never know exactly how long it’s going to take. Sometimes the steak’s internal temperature will putter along around 100 degrees Fahrenheit and suddenly shoot past the 135-degree target.

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How Do You Cook A 15 Inch New York Strip Steak

As a matter of thumb, the thicker the steak, the longer it will need to be cooked on the indirect side of the grill after the high-heat sear has been completed on the direct side. Using the same example, a 1.5-inch thick steak will require three minutes of sear time over high heat on each side, followed by roughly four minutes of indirect grilling time on each side.

Dont Flip Your Steak More Than Once

25+ bästa Steak grilling times idéerna på Pinterest

“Keep away from overturning your steak,” says Eric Schlicht, chef at Ocean Resort Casino’s American Cut in Atlantic City, New Jersey. “Let the Maillard reaction do its thing.”

Ideally, Prentiss says you should turn the steak once on each side to get those crosshatch grill marks, and only flip it once.

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On Cuts And Thickness:

According to chef Dan Sharp of The Meatball Shop in New York City, certain types of steak are better suited for grilling. He recommends a skirt steak for a hot grill, whereas a New York strip or rib eye steak is best for a cast-iron pan over a burner. For pan cooking, Sharp recommends a 3/4- to 1-inch steak because “the thickness gives you time to get a nice crust on the outside without overcooking the inside,” he says.

RELATED:Rib Eye Steak Recipes to Master

Ingredients For The Perfect Steak

Salt and cracked black pepper are your best bets when it comes to seasoning your steak. For beginners, getting to know what levels of these seasonings to apply will make you a wiser chef. They let the flavor of the meat really come through before you add any extra.

Always remember: the meat is your main ingredient. You should never overpower the flavor of the meat by overseasoning.

Once you’re comfortable with the basics, the world is your oyster. Marinades and dry rubs come in an endless variety. From punchy Cajun spicing to Korean flavor-bomb marinades, there’s so much to discover.

Most of all, buy a good quality steak.

Look for good marbling as this will add flavor and juiciness. It melts as you grill, keeping the meat tender and delicious.

Don’t sweat the small stuff. Many of the best steaks in the world don’t use anything more than the basics as seasoning. But if you want to get creative, there’s a whole world to choose from.

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How Long Do You Grill A Steak At 350 Degrees

Turn the grill lid down and cook for 2 1/2 minutes over medium heat . Using tongs, flip each steak at a 60-degree angle and cook for another 2 1/2 minutes on the other side. Grill the steaks for 2 1/2 minutes on each side. Grill for 2 1/2 more minutes or until desired degree of doneness is reached after turning steaks at a 60-degree angle.

What To Do With Leftover Steak

Grilled Ribeye Steaks under 4 min cook time

Got leftover steak? Dont waste it! Here are a few ideas to repurpose it:

Salad: make our Butter Lettuce Salad and top it with sliced grilled steak. Or, make our Steak Salad Recipe with tons of veggie and an herby vinaigrette.

Nachos: make a big sheet pan of nachos and instead of using ground beef, use sliced steak instead.

Bowls: Make our beef taco bowls, but use diced steak instead of ground beef.

Mac and Steak: Make a box of mac and cheese and serve it with sliced grilled steak.

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Selecting The Right Cut

Cooking a steak on the grill is not just about high flames and flipping the meat. The initial step in cooking a delicious steak is selecting the right cut. For a perfectly and evenly cooked steak, you need a cut of meat that is somewhere between lean and fatty. If your meat fillet is leaner than fatty or more fatty, then your steak will not be as flavorsome. Make sure you pick a piece that is equally lean and fatty.

How To Make My Steak Juicy And Tender

  • : it is so nice to add in that little extra flavor!
  • Pierce with fork : this isnt necessary, but piercing the steak with a fork to create some tiny holes allows either your salt and pepper or your marinade to penetrate the meat much faster.
  • Sear on both sides: The sear is the key and then you can move to indirect heat to finish cooking. This seals in all those juices and leaves a nice char on the outside.
  • Do NOT over-cook: remember that your steak will continue to cook after you take it off the grill, so really you should shoot for about 5 degrees under where you ultimately want to be when you take the steaks off the grill.
  • Let rest: Your steak will continue to raise about 5 degrees while resting and this allows the juices to redistribute evenly throughout the piece of steak so when you do cut into it, it will be juicy and perfect! Then slice against the grain into nice thick slices.
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    Thicker Steaks Should Slide Over

    Using only high heat can grill most steaks perfectly. If you see flare ups is the only time you would really need to move them around on the grill. Some cuts of steak are so thick that they would burn on the outside if grilled over direct heat alone and wouldn’t reach the desired internal doneness. This is why you should consider the sear and slide approach for steaks thicker than an inch. After you’ve seared both sides nicely over direct high heat, slide the steaks to a part of the grill that is not so hot, ideally over indirect heat, and complete the grilling process there.

    Dont Use The Wrong Kind Of Salt And When In Doubt Oversalt

    How To Grill The Perfect Steak: With Doneness Chart

    True sea salt is always the way to go when seasoning a steak,” Prentiss says. “We use Jacobsen’s kosher salt from Portland, Oregon. The grains are medium-sized and the pleasant minerality lends itself perfectly to grilled beef. Any true fleur de sel or sel gris-type sea salt will work well for good beef. Avoid table salt, iodized salt, or fine-grain sea salts as they have more weight to volume than larger grain salts, and you can easily over-season with them. Just think medium grain, true sea salt.”

    Cervantez is a fan of kosher salt, which is virtually identical to sea salt. He also advocates seasoning with pepper, and recommends combining with salt in equal quantities.

    RELATED:Lessons from Salt Guru Mark Bitterman

    And when you do, “Always overseason your steaks a bit,” adds Christian Ragano, executive chef at Cindy’s rooftop restaurant at the Chicago Athletic Association. “When you think it’s enough, always add a little more. A lot of salt and pepper falls off during the cooking process and doesn’t always penetrate the meat.”

    Jayawardena, regional executive chef for Radisson Hotel Group Americas, concurs. “Now is not the time to be shy about seasoning,” he says, adding that salt is “the most important ingredient you could ever add to a steak. Do this before you let the steaks rest so the seasoning has time to work its way deep into the meat.”

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    My New York Strip Steak Recipe: Cast Iron Pan Fry And Oven Finish

    I get a cast iron pan smoking hot and then sear the steak on one side, turn it over and stick it in the oven. Make sure you put on your exhaust fan and open windows or your smoke alarm will probably go off.

    • Salt the steak 24 hours in advance. It goes into the meat overnight, adds moisture and enhances flavor
    • Dont cover steaks in the fridge. The outside of the steak should be dry if you want to sear them. Put them on a rack so both sides dry.
    • Make sure the steak is dry, before searing. When ready to cook, I used to think my steak needed to come down to room temperature, but I now find that I get a better sear with a cold steak, as long as the steak is dry. Its the water that comes out of the steak that prevents that nice sear, also known as the mailard effect.

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    How Long Do You Cook A 2 Inch New York Strip

    Preheat the oven to 350 degrees Fahrenheit . In a pan, heat 2 tablespoons of oil over medium-high heat and sear the steaks on both sides until they are well browned. Transfer the pan to the oven and cook for roughly 2 to 4 minutes each side for medium rare, 3 to 5 minutes for medium, and 4 to 6 minutes for well done, depending on the thickness of the steak.

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    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.'”

    RELATED:Meat Temperature Cheat Sheet

    How To Prepare Steak For Grilling

    Grilling Ribeye Steak – Seasoning, Cooking time and Temperature – PoorMansGourmet

    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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