How to Cook the Perfect Steak
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. Directions Preheat a grill to high heat. Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.
When the steak hits the hot copk grate;erfect sugars perfecct proteins in the moisture syeak with the salt and other seasonings to create a delicious crust. Any moisture you might lose is well worth the flavor of that crust. The goal of grilling a steak is to brown and lightly char the surface while also cooking the interior to a perfectly juicy doneness, right? If the steak is too cold, the interior might require so much cooking time to reach that perfect doneness that the steak overcooks deep below what are the different types of diabetes mellitus surface, turning gray and dry.
Let your steaks stand at room temperature for 20 to 30 minutes coik grilling. They will cook faster all the way to the center and stay juicer. One good habit that separates professional chefs from many home cooks perect that chefs spend more time searing their steaks.
They understand that searing develops literally hundreds of flavors and aromas on the surface of steak, so they let their steaks sizzle sheak direct heat until the surfaces are dark, dark brown. But searing sure does make steak tasty. Most steaks grill beautifully over direct high heat alone.
However, some steaks are so thick that if you left them over direct heat alone, they would burn on the outside before they reached the internal doneness you like. If your what was the outcome of the great depression are much thicker than an inch, consider the sear and slide approach.
After you have seared both sides nicely over direct high heat, slide the steaks stfak a part of the grill that is not so hot, perhaps over indirect heat, and finish cooking them safely there. As steaks grill over high heat, they lose moisture. Fat and juices are literally pushed out of the meat. 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 stexk medium rare to medium, or from medium to medium well.
Catching that window requires vigilance. By monitoring your time and your temperature you avoid overcooking your food. Always have a good thermometer on hand such as an instant read thermometer for quick readouts for thinner pieces of meat or the iGrill for longer cook times or to monitor several pieces at once.
Used with permission. Remove Product? Are you sure you want to remove the following product from the cart? Cancel Yes. Twitter Facebook Pinterest Print. Salting early pays off. Taking off the chill speeds up cooking. Searing equals flavor. Thicker steaks should slide over. Time and Temperature. Did you know? Meat continues to cook even after it comes off the grill.
As the old saying goes, timing is everything. A rotary timer is adequate, but you can also use the timers in the Weber Grills app or on your mobile device, preferably one that can track multiple grilling times at once. You only have to oh a fine cut of meat once to learn coook importance of a good digital thermometer.
Small and relatively inexpensive, an instant-read thermometer is essential for quickly gauging the internal temperature of meat when grilling. To get the most accurate read, insert it into the thickest part of the cut and avoid touching any bone, because the bone conducts heat. Related Posts.
Before it hits the Grill
To cook the perfect steak, you’ll only need to turn it once. The more times you turn it, the tougher it will become. To test if your steak is cooked, never cut the meat as this will cause the juices and flavour to seep out. Simply press the centre of the steak with the back of your BBQ tongs and observe how the tongs bounce back. Apr 16, · Brian's Tips and Tricks to Making the Perfect Steak at Home: Selection: Pay attention to the marbling when selecting your cut. I've brought a few different types here to show you the difference.
Learning how to grill the perfect steak is the first—and maybe most important—step in achieving summer backyard grilling cred. Of course, it's all about hitting that sweet spot of gorgeous exterior char with perfectly cooked tender, juicy middle.
But never fear—that balancing act is easy to achieve with a few simple strategies. Follow this guide, and you'll be ready to enjoy countless carnivorous feasts all summer long. Always go for well-marbled steaks—that extra fat enhances flavor and promotes tenderness. Here are our favorite options, both thick and thin:. Ribeye: This is a flavorful, extremely well-marbled cut of meat comes from the middle of the cow, in the rib section. Because of its high fat content, ribeye is extra flavorful and beefy.
However, also because of the large amount of fat, ribeye needs to be trimmed—and watch out for grill flare-ups. Its beefy flavor isn't as pronounced as the ribeye, but it's still well marbled and doesn't need to be trimmed as much. This steak is easier to grill because you won't have to deal with any potential flare ups.
T-bone: The t-shaped bone that gives this steak its name joins two types of steak: Tender tenderloin and richer, chewier strip steak. When you grill t-bone, you'll want to make sure that the tenderloin the less-marbled side is positioned further away from the direct heat source and the strip side closer to the heat, because the tenderloin will cook more quickly.
These steaks might be thin, but they're especially rich in flavor and offer an addictive chewy texture—a great option if you're shopping at the supermarket. Flank: The flank steak comes from the hard-working belly of the cow, near the back leg, and is rich in flavor. To maximize tenderness, always serve flank steak sliced, and be sure to cut it against the grain.
Hanger: This cut comes from the front of the belly of the cow—the part that "hangs" down. Hanger has a strong beefy flavor and is especially good for marinating, since it has looser muscle fibers that will soak in flavor.
Skirt: The skirt comes from the diaphragm of the cow. It's a very thin cut with plenty of fat, so it takes especially well to high-heat searing.
It's important to slice skirt steak against the grain for tenderness, too. You'll want to season the steak with salt a few hours before grilling. It will all be sucked into the meat.
For thinner, tougher cuts like skirt, hanger, or flank steak that come from muscular parts of the cow, you can also use a marinade instead. Consider adding sugar into the mix—it's a secret trick for tenderizing tougher cuts. Make sure to remove steaks from the refrigerator about 20 minutes prior to grilling so they don't have a chill on them before you throw them on the grill.
No matter what kind of steak you're cooking, we recommend setting up a two-zone grill. Two zones means two temperatures, which means more control over how your food cooks. You'll build one area of intense, direct heat and one area of less hot, indirect heat.
This set-up works for both gas and charcoal grills: For gas , simply fire up the heat on one side of the grill and leave the other side alone. For charcoal , arrange the lit, ashed-over coals lit with a chimney starter , of course on one side of the grill. Learn more how to build a two-zone grill here. This will ensure that the surface browns evenly throughout, and that the middle of the steak won't cook too quickly or unevenly. Take the steak off of the grill once it hits your target temperature see below.
You'll cook the steak until it's almost at the desired doneness over indirect heat, then move it over the hotter direct-heat section of the grill for a final quick sear. You're basically creating an oven for your meat.
Next, you want to crank up the heat. Remove the steak to a plate and set aside. For a gas grill, close the lid and turn all the burners to high heat for a few minutes. For a charcoal grill, gather the lit coals into a pile or add half a chimney's worth of fresh lit coals to concentrate the heat.
Take the grilling food off of the grill once it hits your target temperature see below. The internal temperature of the meat will rise another 5 degrees as the meat rests, bringing it to the ideal final doneness you desire. Let the meat rest for about 5 minutes, and it'll be ready to slice or serve whole so that your hungry guests can attack it with their own knives. Although one grilling expert thinks you shouldn't let the meat rest at all! Now that you've learned how to grill the perfect steak, dress it up and add variety with delicious sauces, marinades, and spices.
And don't forget the sides! Select Your Steak Always go for well-marbled steaks—that extra fat enhances flavor and promotes tenderness. Here are our favorite options, both thick and thin: The thick cuts. Prep Your Grill No matter what kind of steak you're cooking, we recommend setting up a two-zone grill. 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.
In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients plus staples like oil, salt, and pepper. A fresh, bright pineapple dressing ties together this irresistible platter of grilled pineapple rings, strip steak, and creamy avocado.