Rib Eye Grilling Steak
This boneless steak is cut from the centre of the Rib Steak and is considered one of the five most tender beef cuts. It has a reputation for being the most marbles and delivers intense beef flavour and tenderness. Fast cooking and convenient, grilling steaks are tender by nature and always delicious. Simply season and cook by grilling, broiling or pan-frying.
How To Tell When Your Steak Is Done
We think most steaks are perfect when cooked to medium-rare temperatures, but everyone has different preferences. The best way to know when your steak has reached the proper doneness is to use an instant-read thermometer. When the steak is five degrees below the desired temperature, pull it off the grill carryover cooking will occur and youll earn those extra five degrees as the steak rests.
If you dont have a thermometer, cook the steak over direct, medium-high heat instead. You can use the estimated timing below for 1 to 1-1/2 inch thick steaks.
|5 to 7 minutes per side, or 140 to 145°F|
|Medium-well :||7 to 9 minutes per side, or 150 to 155°F|
|Well done :||9 to 12 minutes per side, or 160 to 165°F|
Step 5: Rest, then slice your delicious grilled steak
Taste of Home
Transfer the steaks to a plate or a cutting board and let them rest for at least 5 minutes before slicing. This ensures the juices will redistribute within the meat instead of spilling out onto the cutting board. When the steak is finished resting, slice it against the grain and serve it with any of these irresistible veggie sides.
Pair It With Red Wine
It’s finally time to eat! How can you make the experience even more amazing? Just add wine. It’s a well-known fact that the right pairing of red wine and steak can elevate the flavors of both. You’ll want to stick with red over white or rosé because red wines have more tannins that complement the fats in your steak. Not feeling very confident about your wine choice? You really can’t go wrong with a Cabernet Sauvignon or even a Malbec. Bonus: Red wine has antioxidants, which is one of the 23 Surprising, Healthy Benefits of Alcohol!
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How To Grill Sirloin Tip Steak: Tips And Technique
Wondering how to grill sirloin tip steak that will rival the overpriced options at your local steakhouse? If so, youve come to the right place. Our guide will explain why this cut is special, how it should be prepared, and which seasonings you should use to achieve optimum results. Get that apron ready!
How Do You Grill Ball Tip Steak
Using a splash of olive oil, heat a grill, skillet, or a pan over high heat until very hot. The steaks should be cooked for 3 to 5 minutes per side, depending on how thick the steaks are. At the same time, sauté your sliced onions and bell peppers until they are soft. Finished! Allow your steak to rest for 5 minutes once it has been removed from the fire.
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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.
Gas Vs Charcoal Grills
Most people will tell you that charcoal or wood-fire grills are preferable for grilling steaks because they bring that smokey, charred flavor. If you are using a charcoal grill, skip the charcoal briquettes and lighter fluid, as these can add a kerosene flavor to your steak. Instead, opt for wood or natural, hardwood lump charcoal .
But don’t fret if you have a gas grill. The heat is ultimately more important than how you get it. You can still achieve great results with a gas grill. And gas grills allow for greater precision and control over the heat, which is definitely a plus for the amateur and the grill-master alike.
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Th Step: The Grilling Proper
The process on how to grill a thin steakrelies on three factors: the time, the temperature, and the looks.
The time portion is highly dependent on the thickness of the slab of meat to be cooked. In this case, for grilling thin steaks, how long would it take?
As for the meats temperature indicator, to be utterly specific, use a meat thermometer to check the temperature. It can give more accurate grill results.
For medium-rare steaks, the temperature ranges from 120° to 125° degrees Fahrenheit or 49° to 52° degrees Celsius.
As for the looks, the outside must have a smoky-gray looking feel with no burns except the grill marks on the thin steak. Make sure to cover the steak with aluminum foil first for approximately 5 minutes before consumption.
It will allow you to have time to prepare the table for your family. Plus, it will also let the heat be trapped and infiltrate the thin steak more.
Once you remove the foil and slice the steak open, the meat should show two distinctive layersone grayish-brown layer on the outside indicating the crisp cooked feel.
Another layer on the inside that is pinkish with juice that drips when pressed. There you have your medium-rare thin steak.
Starting With The Steak
You need to know what kind of steak you are cooking to cook it perfectly.
There are different cuts of meat that you can get and there are some specific features to look for.
Understanding the different cuts of steak will help you set the temperature, timer, and accessories you need to cook it.
Research a bit before you head to the supermarket to buy.
So lets talk about steaks.
My favorite and perhaps the most common cut of steak you will find in butcher shops and supermarkets is the filet mignon, also known as the tenderloin.
It is the most tender cut that you will find in any cut of meat on the market. It is soft so when you cook it, it requires the most delicacy from you so it does not stick to the grill or come out overcooked.
The next common type of steak you will find is the top sirloin steak.
It is also known as the New York strip or the Kansas City strip which contains a beefy flavor and is slightly tender.
It is not as tender as the tenderloin but it is up there.
When you get a New York strip, the advantage you get is the flavor as it does not have too much marbling and is full of meaty flavors.
The T-bone steak or the porterhouse steak is one of the largest cuts of steak.
It comes from the upper rib which also means that it has decent marbling and is softer when cooked.
Ribeye is also one of the more common cuts of steak and it is up there when it comes to my favorites. Flank steaks and skirt steaks are also there for my fajitas and meat fillings.
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Always Let The Meat Rest
Perhaps the most important step that most people don’t do is allowing the steaks to sit once they are taken off of the grill. The steaks need to rest for 5 to 10 minutes before serving or cutting them. This gives the juices a chance to redistribute throughout the steak, which both helps it finish cooking evenly and keeps the meat moister and more flavorful. Place the cooked steaks on a cutting board or platter and tent loosely with aluminum foil. Once rested, either slice or serve the steaks whole.
How To Grill A Porterhouse Steak
The porterhouse is two steaks in one: The large side is the New York strip while the smaller mild-tasting tenderloin. It’s a good option for a family, as 2 1/2 pounds will serve four. Cut slices off the bone so everyone can have a little of both. To cook a 1 1/2-inch-thick porterhouse, grill for seven to nine minutes per side.
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How To Serve Steak
After you let the steak rest for at least five minutes, you have a decision to make: to slice or not to slice. You can certainly serve steak whole with a steak knife and let the eater cut it themselves. We often prefer to slice the steak before it makes its way to the plate. This allows you to portion one steak to multiple eaters, cutting down on the cost of dinner without making it obvious that each person didnt get their own steak. It also ensures that the meat will be sliced against the grain, creating the juiciest, most tender bite.
To identify the grain, look for the long strands of muscle fibers running parallel to each other. Position your knife in a T to the fibers, creating slices perpendicular to the grain. Then, plate the steak with a killer side dish. Drizzle the slices with your favorite steak sauce if you like garlic butter or chimichurri are always good choices.
Bring The Steaks To Room Temperature
Too many people take their steaks directly from the chilly fridge to the hot fire. You will not get an evenly cooked steak this waythe outside of the meat will cook faster than the inside. It is best to take the steaks out of the fridge about half an hour before you plan to cook them remove the wrapping, place on a plate, and let them come up to room temperature on the kitchen counter.
A good piece of meat doesn’t need a lot of seasoning and will be quite delicious with a generous sprinkling of kosher salt. Once the steaks are at room temperature, sprinkle with salt or another seasoning of your choice.
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Add Grill Marks Like A Pro
Those perfect grill marks are like a stylish garnish to your meal. They’re pretty simple to do, too. “To make diamond grill marks on the meat, sear it on an angle and then turn before flipping the steak to the other side,” says Balbas.
Just be sure to steer clear of The Grilling Mistake That’s Making You Sick.
Knowing When They Are Done
You will need to cook a few steaks before you become proficient at this, but you can simply press down in the middle of the steak with your tongs and check for firmness. The firmer the steak, the more done it is. Rare usually takes 6 minutes or so and will be fairly soft. Every two to four minutes will take you to the next level like medium rare, medium, etc. Once you feel youve reached the temperature you want, remove the steaks from the grill. If youre unsure if youre doing the touch process right, use a meat thermometer to check the interior temperature of the steak. You can find the right temperatures for your desired doneness online or in many cookbooks.
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Easy Grilled Steak Tips
A flavorful marinade makes these Easy Grilled Steak Tips a tasty recipe from the grill! Takes under 10 minutes on the grill, but allow for at least one hour of marinating time.
Steak tips are a flavorful and tender meat to enjoy from the grill.
Although I have often enjoyed steak tips at backyard cookouts and at steakhouse restaurants, it took me awhile to get around to making steak tips at home.
But when our son really dug into some steak tips at a restaurant, I knew it was time to make some here at home!
Unless You Have A Lesser Cut Of Meat
Add a marinade to make lesser cuts like tri-tip and flank steak tastier. “This will help in providing more flavor and help break down its fibrous structure,” says Albert Balbas, executive chef at d.k Steak House in Waikk, Hawaii. An easy one to try? Mix some olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, dijon mustard, and garlic together for an easy, flavorful steak marinade.
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How To Grill Steak On A Gas Grill To Perfection
Steak is one of my favorite foods to cook at home on my grill.
It is easy how to grill steak on a gas grill to perfection but it is also easy to mess up if you do not know how to do the basics.
Grilling steak on a gas grill is easy and you can easily grill a tender steak on a gas grill without failing at it.
The tender results you get once you perfect cooking steak on your grill is next to none.
There are so many amazing flavors that you can add and you never run out of side dishes to pair it with.
My main secret to cooking steaks is to approach the process carefully. You can use these tips if you want to grill a ribeye steak/ tomahawk steak on a gas grill.
You need to treat the steak delicately to get the results you want when you cook.
The grill, while important, is only a part of a process that involves a lot of work.
Knowing the right tips to grilling a steak on a gas grill is important as you can save a lot of time with trail and error and you get a perfect tender steak everytime you grill it on a gas grill.
A combination of your grill management skills, steak type, and grill features will give you a perfect steak.
Again, it is easy to mess it up so you need to take the job pretty seriously.
There are only a few things that you need to remember and all the other things you need to do will come naturally to you.
So check out the tips and guide below to cook your steak perfectly.
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 Long To Grill Steak Tips:
Total grilling time will depend on the size, shape and thickness of your steak tips, as well as the desired level of doneness. Here’s a handy chart that will help you determine the correct amount of time for your beef however, keep in mind that a meat thermometer is always the most reliable way to know when the steak is ready.
- For medium-rare steak tips: about 4 minutes on each side, or an internal temperature of 130-135 degrees F.
- For medium steak tips: about 5 minutes on each side, or an internal temperature of 135-145 degrees F.
- For medium-well steak tips: about 6 minutes on each side, or an internal temperature of 145-155 degrees F.
The internal temperature of the meat will continue to rise slightly as the meat rests when you take it off of the grill, so err on the side of caution and remove the meat as soon as it reaches the temperature range that you’re looking for.
How To Grill Steak On A Charcoal Grill
To cook steak on a charcoal grill, youll follow the same initial steps as cooking a steak on a gas grill.
If youre reverse searing steak on a charcoal grill, instead of cranking up the heat for the final sear, gather the lit coals into a pile or add half a chimneys worth of fresh lit coals to concentrate the heat.
If youre looking for a unique way to grill a steak on a charcoal BBQ, try the caveman or fire steak method. This method involves cooking steak directly on hot coals and is best for thick steak cuts. Heres how to grill a steak caveman-style:
GRILL SPOT TIP:
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You Cant Put Moisture Back Inside A Steak
As steaks grill over high heat, they lose moisture. Fat and juices are literally pushed out of the meat. Thats the price we pay for making the steaks easier to digest.
Perhaps the most important part of grilling a steak is taking it off the heat before it has lost too much moisture. There is a short window of time, usually just a minute or two, when steaks go from medium rare to medium, or from medium to medium well.
Catching that window requires vigilance. Dont walk away from a steak on the grill. And remember, its always better to take it off when its underdone and then return it to the grill than it is to let a steak overcook.