Does Timing Matter For Sous Vide Steak
I’ve seen some folks say that with sous vide cooking, once you set your temperature and add your meat, you can let it sit there indefinitely, with no change in quality. I even believed that myself a few years back. Since then, I’ve come to realize that’s not quite the case. Even at low temperature, there are things going on. Enzymes are breaking down proteins. Chemical reactions are slowly taking place.
To figure out exactly what happens when you cook steak sous vide for extended periods, I cooked identical steaks at 130Â°F for periods ranging from one hour all the way up to 48 hours. I found that the most important differences typically occurred between the four- and 24-hour marks.
Take a look at these slices of steak I’ve cut off and torn:
As you can see, the steak cooked for just one hour stretches and pulls when you tear it. This gives the steak a pleasant amount of chew. It’s still tender, but it tastes like a steak. By the time we hit four hours, that chew has been reduced a bit. Connective tissue has broken down, and individual muscle fibrils split apart easily instead of sticking together, though a four-hour steak is still pretty decent.
Head all the way over to the 24-hour mark or beyond, and your steak ends up nearly shredding as you pull it apart. It’s a strange mouthfeel: The steak is still plenty juicy , but the meat shreds instead of offering resistance or chew.
How Can I Make My Steak Juicy And Tender
8 Simple Ways to Make Tough Meat Tender Physically tenderize the meat. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. Use a marinade. Dont forget the salt. Let it come up to room temperature. Cook it low-and-slow. Hit the right internal temperature. Rest your meat. Slice against the grain.
How Is The Ideal Steak Cooking Temperature Determined
Firstly, its important to note that when we are talking about cooking steak at the proper temperature, we are talking about the internal temperature of the thickest part of the meat, not the temperature of the environment the steak is cooking in.
There are two main factors to consider when youre determining the ideal steak temperature to cook at. The first is food safety, and the second is how well do you want to cook your steak. The USDA recommends bringing beef steak up to at least 145 degrees and letting it rest for at least three minutes. Unfortunately, that would bring the steak up to medium.
For most steak lovers, that is just too much. Thankfully it is possible to cook steak at lower temperatures for longer and still get the same bacteria-killing effect. This explains the popularity of cooking steak sous vide because you can bring the steak up to the correct temperature without the fear of overcooking it.
This technique also typically results in a more evenly cooked product that will also retain more moisture. For curious cooks, this technique is highly recommended.
For grilling steak, you want to bring the steak up to about 125 degrees for a rare steak, 130 degrees for medium rare steak, 140 degrees for medium steak, 150 degrees for medium done steak and 160 degrees for well done steak
Also Check: Pork Steak Marinade For Grilling
Best Temperature To Cook Steaks On The Grill
One of the most common food handling mistakes is to judge how well a steak is done only by its color. The temperatures and times for cooking steak vary with your method of preparation, the size of the steak, its type, and the shape of the cut.
This guide on the best temperature to cook steak will help you to get the perfect steak every time so you don’t end up with undercooked or burned steaks on the grill.
Investing in an instant-read thermometer or meat thermometer can help you accurately determine the cooking temperature you need.
Required Grilling Time And Temperature Chart For Pork
BBQ Ground Patties
Disclaimer: Pork is prohibited for Muslims. If you are a Muslim, avoid this section. We honor all of our readers.
- Preheat grill between 325 and 350 Degrees Fahrenheit
- Cook 2 – 7 minutes per side until internal temperature reaches 145 F
- Resting time 5-10 minutes
The best thing you can do when cooking pork chops is to select the right cut of meat. Blade chops should be your first choice, rib chops second, and loin chops being the third best. Try to get the center-cut if possible. Try to get a one and a half inch thick cut of meat, and it will do superb on the grill.
There are two different ways to brine your pork chops dry and wet brine. We recommend using dry brine. A dry brine is simple all you do is sprinkle some salt all over the meat and let it rest long enough for the salt to penetrate the meat and work its magic. You can brine the pork chops in a little as an hour before grilling or up to a full day.
Pork chops are best grilled with indirect fire, using a two-zone grill. You’re going to want to sear them on the hotter side of the grill and then once they’re well seared move them over to the cooler side of the grill and let the lower heat.
For a medium-rare pork chop, you want the internal temperature to be 135 F, and for a juicy and rosy medium pork chop, you’ll want the inside temperature to be at 145 F.
Ground Pork Patties
Pork Loin Kabobs
Pork Uncured Ham
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How To Use A Meat Thermometer
Never used a meat thermometer before? Our Food Editor’s got you covered. “To get the most accurate temperature reading, place the thermometer in the meat while it’s still cooking in the pan, oven, or on the grill. Do not take it off the heat before gauging the temperature.”
The most important thing to remember is to insert your thermometer into the thickest part of the meat, avoiding any bones or fat. “With most thermometers, you need to insert the probe at least 1/2-inch into the meat. If your cut is thicker than an inch, you will want to go even deeper to reach the very center,” our Food Editor writes.
How To Cook Steak On The Grill
Steak Frites with Seasoned Butter
We won’t get into the fiery debate between charcoal versus gas grills here we’ve covered that in depth. But for certain, great grilling can be had with either charcoal or gas.
We’ve also covered how to pick the best steak for grilling. The good news is, the perfect steak doesn’t need to be the most expensive. If breaking the bank isn’t part of your barbeque plan, consider less spendy sirloin, hanger, flank steak, and skirt steaks.
Choose cuts that are at least 1-inch thick. If the steak is too thin, the interior gets cooked well-done before the exterior can develop the crave-worthy crust. If you can, choose steaks of even thickness so they’ll be done at the same time. Also, meat near the bone will take a little longer to cook.
The ideal steak marinade combines acid, fat, and seasonings. The acid creates a tangy flavor foundation and tenderizes the meat the fat adds flavor, seals in juices, helps keep the meat from sticking to the grill, and promotes caramelization and the seasonings complete the flavor profile. Here’s a breakdown of The Best Steak Marinade in Existence.
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Do You Cover The Grill When Cooking Steak
If youre grilling quick-cooking foods such as burgers, thin steaks, chops, fish, shrimp, or sliced vegetables directly over the flames, you can leave the grill open. But when you grill thicker steaks, bone-in chicken, or whole roasts youll want the lid down, especially when youre cooking with indirect heat.
Moisture Is The Enemy
The Maillard reaction gives grilled steak its irresistible aroma.
That’s why we cook it over fire rather than boiling it something that’s boiling in water can never get over 212 degrees Fahrenheit, because that’s the highest possible temperature of the water.
But some people do effectively boil their steaks on the grill by throwing them on when the surface of the meat is moist with condensation or a marinade.
GRILLING WET STEAK IS LIKE STARTING A RACE GOING UPHILL.
Grilling wet steak is like starting a race going uphill. Your grill can’t cook your steak until it first evaporates the water which takes a lot of energy. Your steak can’t get past the 212 Fahrenheit marker and toward Maillard levels, until all that water is gone. Meanwhile, the internal temperature of the steak is rising because of the ambient heat around it.
You can end up with the worst of both worlds no browning on the surface of the steak, and overcooked meat within it.
Here are a few ways to banish moisture from your steak:
Also Check: What Is The Best Steak To Bbq
Do You Grill Steak On High Heat
Yes, you should grill a steak on high heat to cook your steak within a shorter time. When your steak cooks faster, it will become more tender. High heat will also create the grill marks by searing your steak. However, you need to make sure you follow the recommended temperature to avoid burning your steaks.
Can You Cook A Steak On An Electric Griddle
Its perfectly fine and very easy to cook skirt steak on a regular or electric griddle. Then, you can cook the steak according to out method but with a drizzle of oil added before you put the steak in the pan. For a medium-rare to medium steak, cook for 3 minutes on one side and then 2 on the other.
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Grill Times And Temperature For Steak
Rare: 120 to 130 F 5 then 3 minutes per side pull off grill at max 125 F
Medium-Rare: 130 to 135 F 5 then 4 minutes per side pull off grill at max 130 F
Medium 140 to 150 F 6 then 4 minutes per side pull off grill at max 145 F
Medium-Well 155 to 165 F 7 then 5 minutes per side pull off grill at max 160 F
Well-Done 170 F or more 12 then 10 minutes per side pull off grill at max 165 F
Steak Doneness By Touch
You may read about the “poke test” for determining whether steak is done. The idea is that you find a place on your body that corresponds to a steak doneness level. You press that place sometimes a part of the face, sometimes a fingertip, sometimes the meaty part of your hand below your thumb note the “springiness,” then touch the steak to see if it has the corresponding “springiness.”
You’ll sometimes see this in a “cooking tricks” type of list, and “trick” is a good word because like a magic trick, it should only be attempted by professionals. Chefs who cook many steaks a day, usually of similar cuts on the same equipment indoors, can get pretty good at using simple touch tests to see if steaks are done.
But as an outdoor griller, you’ve got other factors to consider including the outside temperature, the cut of the steak, whether you marinated it or not, how soft your hands are so unless you cook the exact cuts of meat, prepared the same way, at the exact temperature, many, many times, the poke test will let you down.
Here’s a closer look at the classic steak doneness levels.
RARE Just a minimal sear on the exterior of the meat. People cook it rare because they’re embarrassed to eat it fresh out of the fridge in front of guests.
- Internal Temperature: 120-130
- Grill Time: ~2.5 minutes per side
- Center Color: Red
- Center Temperature: Cool
MEDIUM Most everyone is happy with this doneness, its not bloody or as dry as the Sahara desert.
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Grilling The Perfect Steak: A Simple Grilled Steak Recipe
Want a recipe for grilling the perfect steak that you can try out for dinner tonight? You can do this with rib eye, porterhouse steaks, boneless strip, or whatever other cut delights you the most. You can also use a steak marinade overnight and grill the steaks the next day. This recipe serves four.
Tips For Grilling Steaks:
- Choose the cut thats right for you. There are many good cuts of steak to choose from, depending on your preference. I love rib-eyes, strip steaks and T-bone steaks. If you prefer a thin steak they cook faster and youre not dealing with a big thick piece of meat when you eat. If you cant find the thin cut youre looking for, purchase a thicker cut of meat and ask the butcher at the store to slice it in half, horizontally.
- Choose high quality steak. The quality of the meat you purchase plays a huge factor in how good your steaks will turn out! Steaks are given different grades based on the marbling and the age the animal was at slaughter. The highest quality meat is younger beef that has the most marbling. At most grocery stores, youll have your choice of the following three grades:
- Select: cheaper, or sale priced meat.
- Choice: The best choice for your local grocery store. Higher quality and widely available.
- Prime: the best of the best. Not found at most supermarkets but you can find prime cuts of meat at Costco!
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How Long Do You Preheat An Electric Grill
You are probably going to need about twenty minutes to get your electric grill up to four seventy-five, but this definitely depends on the model. Newer models have a light that shows you when the grill hits its ideal temperature, but you can use a drop of water on the surface of the grill to see when youve reached your cooking temperature on an older grill.
Th Step: Let The Steak Rest
Its advisable to let the steak rest once its off the grill for about 5 to 10 minutes. Most people do this to give the steak produce more flavors. Nonetheless, the United States Department of Agriculture recommends letting meat rest for food safety purposes.
All you need to do is wrap it with a loose aluminum foil to ensure it doesnt get cold. As you can see, using an electric grill for cooking is quite simple. After a few minutes, you can begin enjoying your delicious steak. If your family and friends are around, the merrier it will be!
Also Check: Where To Buy Aged Steak
Required Time And Temperature For Fish & Seafood
When grilling fish and other seafood go ahead and brush them with a little oil or butter and dress them in lemon. Season them with salt, pepper, and any fresh herb of your choice. Always clean your grill and oil it, so the food doesn’t stick.
It’s best to preheat the grill between 400 and 500 F when cooking fish and seafood, when cooking filets cook them flesh-side down first and then flip them to create a yummy tasting crust on the surface. Grill the fish for 10 minutes for every inch of thickness it has .
For shrimp you only need to grill them for 2 minutes on each side and for seafood like lobster, you should cook them for 8 – 10 minutes grilling it shell-side down until the meat is opaque in color and pulls away from the shell.
How to control the heat temperature depending on the type of grill you own is dependent on the level of heat that the grill produces as well as the type of fuel you use, and also how well you do at controlling the temperature .
Everyone loves the taste of BBQ and charcoals can give you that Southern BBQ flavor that tastes so delicious. Controlling the temperature is going to be a key essential that you’ll have to learn if you want to come out with mouth-watering steaks and other cuts of meat.
When BBQing pay attention to these three different factors:
- How many coals you used
- How you’re layering them
- Vents & dampers
In order to layer the charcoal, there are a few different options that you can use.
The Single Zone Fire –
How To Cook Medium Steak
If you are grilling for a large group of people, this level of doneness often pleases most everyone. A medium-cooked steak should have a thick band of light pink through the middle but have more browned meat than pink overall. The sides should be a rich brown color and the top and bottom charred darkly . This steak will have some play through the middle, but feel firm to the touch.
For a 1-inch steak, place steak on a hot grill for 6 minutes. Turn and continue grilling for another 4 minutes until an internal temperature of 140 to 150 F is reached.
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