Natural Gas > Liquid Propane
There is nothing wrong with liquid propane gas grills, or the gas grills that run off refillable tanks most grillers are familiar with. But, if you have a natural gas line available, you should use it. And it’s why we say natural gas is better than propane.
“If you move into a new home with an outdoor natural gas line on the deck, the main reason not to use natural gas would be that you don’t have a natural gas grill,” Max Good, director of equipment reviews at AmazingRibs.com, says.
Why? Mostly the convenience of not needing to refill a propane tank and the cheapness of natural gas as a fuel. Natural gas versions of popular gas grills are marginally more expensive than propane-fueled counterparts, but not problematically so. There’s virtually no difference in cooking performance.
Always Set Up For Two
Depending on your steaks thickness, the time it takes to cook it through can vary tremendously.
Now, for any steak you grill, youll want to create a beautiful, dark crust by searing it hot and fast. All that dark brown coloring is extra amazing flavor created by the Maillard reaction.
If you dont get a good, dark sear, you are missing out on bundles of flavor. So you MUST sear your steak with a screaming hot grill.
However, if you cook anything but the thinnest of steaks all the way through hot and fast, you will severely burn the outside and ruin it before the inside has even cooked.
So you need to grill your steak in 2 stages:
- Hot and fast searing over direct radiant heat to get a good Maillard crust for added flavor.
- Slowly over indirect heat to slowly cook it through to the center, without burning the outside.
So you need to set up your grill as a two-zone cooker.
You want to bank all your charcoal to one side of your grill, so you have a very high heat direct radiant side for searing.
Then you want the remaining half of your grill set up with no coals so that you can place your steak away from the heat source.
This indirect cool zone will cook the steak far slower until perfectly done throughout while removing the chance of burning
If you have a gas grill, have a burner on for the high heat zone and a burner off for the cooler side same thing.
So which method should you use, and why?
Do You Cook Steaks On A Gas Barbecue With The Lid Closed Or Open
Grilling with the lid on or off If youre searing steaks and need to keep an eye on it, leave the lid open. After switching to indirect heat, you can close the lid and let the smoke do its work. Quick-cooking meals can typically be cooked with the lid open the entire time. When using a gas grill, open the lid to reduce the heat. The rush of oxygen from the charcoal can cause the food to burn. For stuff like BBQ chicken, steak, and ribs, youll close the lid and try not to open it until its time to flip or remove the food
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When To Replace Your Grill
Most brands will offer two kinds of warranty: one will cover labor, which typically lasts for up to two years, and a secondary warranty for parts, which will usually last much longer. This coverage can last for the lifetime of the grill, and will cover all of the essential parts, such as the burner, cooking grids and the housing. Your grillâs lifespan will also depend on how well you take care of it.
First of all, you should keep it clean, which means covering it when itâs not in use and sheltering it from the elements. If you opt for a grill which is made of durable materials, such as cast iron or stainless steel, these can last for as long as 20 years. We donât recommend buying an extended warranty because these tend to cost more than any potential repairs during the grillâs lifetime.
If any repair costs are half the value of a new grill, we suggest buying a replacement. Similarly, if you notice any rust or cracks in the firebox, youâre better off investing in a new grill. If cracks appear in the gas hose and regulator, then youâve got a potential gas leak on your hands, so you should at least replace those parts before using your grill again.
Selecting The Right Grill
Despite the bevy of options, its not difficult to select the right grill. The most important thing you can do is think about what you want to cook and how. If all you want to do is grill a few hot dogs and hamburgers at the campsite, theres no sense in getting carried away. Buy an inexpensive grill and use some common sense in preparing that food. If thats where you are now, but you want to, say, move on to grilling seafood or smoking brisket, youre going to need a grill that has the capacity to take you where you want to go. The most important thing for making more sophisticated food on any grillgas, charcoal, or pelletis the ability to control the heat source. For charcoal grills, that means plenty of space for fuel and the means to either add more charcoal, raise and lower the cooking surface, or mound the charcoal up on one side for indirect cooking. For gas grills, you need two or more burners. For pellet grills, its a bit easier, because they have automated temperature control systems.
All of these grills are mobile to one extent or another. However, if mobility is one of your main needs, pay close attention to the portable grills we tested. These are ideal for tailgating and do double duty to expand your firepower in the backyard when your main grill doesnt have enough surface area to cook everything you need when company is expected.
Watch: Dave Joachims best grilling tips.
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Reviews: The Best Grill For Steaks
Below are Your Best available Brands and Models of Grill for cooking the most succulent and flavorful steaks We hope you love the products we recommend! So that you know, We may collect a share of sales or other compensation from the links on this page.
- A hinged steel cooking grate for easy access to hot coals.
- We have integrated a durable lid thermometer to control temperatures.
- There is a large capacity deluxe ash catcher for safety.
- Wheeled Cart for easy portability.
- Two wheels make it easier to move anywhere you want to.
Dont Flip Your Steak More Than Once
“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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The Best Cuts Of Steak
There is nothing like a big and juicy steak. There are cuts of steak for every occasion. The more laid-back family dinner roast beef with french fries, or the five-star ribeye paired with Italian wine and shallot-roasted red-skinned potatoes.
Regardless of the occasion, steak is a favorite protein among meat eaters, and when given the proper cuts, its buttery tenderness goes above and beyond any other type of poultry or fish.
We are excited to explore some of the most famous and best-known cuts of steak to present you with our top 13, ranked from the best cuts for home cooking to those served at five-star steakhouses.
How We Review Grills
We like to get hands-on experience with the products which you see featured in our guides, and the best grill is no exception. From Traegar to Z Grills, it is our mission to get as many of these grills into our backyards as possible don’t worry, we have an expert panel to help us. It’ll take us to to eight weeks to review these products but since the majority of them reside in the yard, the weather could extend this period of time.
As we work our way through the list we’ve considered what other customers think about the grill. We’ve also called upon our barbecuing knowledge thus-far so we can help you decide what would be a good choice of investment.
The things we look out for in customer reviews, and those of our own, are factors such as the ease of set-up and use, cleaning, maintenance and storage and ultimately, how well it cooked the foods. These are certainly elements which we would like to know when looking to buy a grill, so we hope it’ll help you to choose a really good one for you.
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The Best Steaks For Grilling
There is no one “best” cut for grilled steak — it’s all about personal preference. Good cuts for grilling range from leaner, more tender cuts, to cuts that pack fat and flavor.
Filet mignon or tenderloin: The most tender cut of steak, it’s ideal for those who prefer their meat rare. A smaller cut so it cooks fast.
Flank steak: A thin, inexpensive cut. Flank steak doesn’t have as much fat or natural flavor as some of the other cuts, so it should be marinated before cooking to add flavor and tenderize the meat. Because it is thin, it cooks fast over high heat. Learn more in our Flank Steak Cooking Guide.
Hanger steak: A flat steak, similar to flank steak, but usually with more fat content throughout. Hanger can be marinated before cooking but will also be tasty with a simple salt and pepper seasoning. Cooks fast over direct heat and should not be overcooked.
New York strip: A leaner cut that is relatively thick and firm like ribeye, but with less fat. Does not need to be marinated. A good candidate for reverse searing.
Porterhouse: A massive cut that’s actually two steaks in one. A filet mignon and a New York strip. The Porterhouse tends to contain more of the tenderloin than its cousin cut, the T-bone. Porterhouse is usually cut quite thick, so reverse-searing can help you avoid an overcooked exterior and raw middle. There’s no need to marinate before cooking. Salt and pepper is all you need.
How Hot Should The Grill Be For Steak
Raichlen recommends establishing two cooking zones in your charcoal grill: one thats very hot for searing the steak, and one thats medium for finishing the steak and cooking it through.
On a gas grill, heat the grill to 450°F with two burners going, which should only take about 10 minutes, then turn one of the burners down to medium to create two cooking zones.
Not sure if the grill is hot enough? Raichlen’s tip is to hold your hand 3 inches above the grill grate and count “1 Mississippi, 2 Mississippi…” If you can only hold it there for a second or two, the grill is hot and you’re ready to cook.
I followed Raichlens advice, and started my steak in the hot zone, then moved it to the medium zone to finish cooking. It worked like a charm.
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Creating Dual Heat Zones For A Gas Grill
A gas grill with multiple, independently controlled burner elements also gives you the opportunity to develop two distinctly different heat zones. You could start out by firing up one side on high, and the other side of the grill on medium-low.
Once everything is properly preheated, you lay the steak on the high heat side for a minute and a half. Then gently slide it over to the medium-low side for another two to three minutes to warm the interior. When youre ready to flip, place it back over the high heat side, and repeat. This will give you a nice medium to a medium-rare interior with a nice exterior crust. Just keep in mind that you cant necessarily do this with a gas grill that only has a small burner.
Royal Gourmet Cd1824e 23
If you want to do more than sling hot dogs and burgers on your charcoal grill, the Royal Gourmet is ideal. It has a crank that lets you raise and lower the charcoal pan to help control the heat. When you want to quickly grill brats, move the coals right below them. To slowly smoke a side of salmon without flare-ups, lower them.
Thereâs even a door underneath the grates that makes it easy to keep adding charcoal as the hungry crowd thickens. Plus youâll find you need a lot of charcoal to keep the Royal Gourmet burning, so make sure you stock up before the party starts.
Unlike on a kettle-style grill, this model has side tables to hold your tongs and trays and platters. Youâll also find a thermometer in the lid to give you a rough idea as to how hot it is under the grill, a warming rack thatâs helpful for heating buns, and an easy to remove ash tray. Below the grill thereâs a bottom shelf to keep extra charcoal or a roll of paper towels.
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Camp Chef Woodwind Wi
Fuel: Wood pellets | Cooking surface: 811 sq in.
- Easy-to-use sear zone
The Woodwind Wi-Fi 24 is an attractive, versatile grill that fits better in tight spaces due to its vertical legs and small footprint. During testing, we found it more convenient to maneuver and reposition where we had issues with other grills. A nice propane-fueled griddle attaches to the side and runs independently of the pellet grill controller. Heat distribution was even, as evidenced by our white-bread test. And the sear zone was perhaps the easiest to use, with a slide that pulls out to expose the center of the cooking grate to the direct heat of the flame. The color LCD control screen allows you to set the temperature and the amount of smoke produced. We appreciated all the features, but they add to the costthe Woodwind Wi-Fi 24 runs $800 without the Sidekick.
BEST FULL-SIZE CHARCOAL GRILL
What To Consider When Choosing The Best Grill For Steaks
You may be wondering about how to choose the best grill for steaks because on the market today there are many types of grills such as charcoal grills, pellet grills, gas grills,… You should see Take a close look at your grill’s fuel type, size,…
Type of fuel
There are hundreds of different types of grills on the market today, making it difficult to narrow down your options. You should determine the type of stove you need, as well as choose the right fuel for your grill. You should consider carefully before making a decision.
The first is a gas grill, if you want a popular and extremely easy-to-use grill for your steak, then this choice is more suitable for you. Because the ingredients used for baking are using ordinary gas. The stove has a temperature control knob design, so you can adjust the fire as big or small as you want, without fear of burning or uneven fire, not cooking.
Second, if you want to make your steak taste more traditional, you should choose a charcoal grill. The charcoal grill is a traditional grilling tool, popular with its characteristic smoky flavor, but has difficulty in adjusting the temperature. Coal stoves use coal to generate heat to cook food. You must first ignite the charcoal and then put the coals in the kitchen to use.
The limitation of the charcoal stove is that the baking temperature cannot be adjusted, but the stove can be used in many spaces , power outages can still be used.
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Why You Should Rest Your Grilled Meat
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?
What Is The Best Grill To Cook A Steak
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.
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