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.
Medium Rare: 120°125°F
Medium Well: 140°145°F
Well Done: 150°F and above
This steak with radishes and black pepper is hot off the grill and ready to eat.
How To Buy A Good Steak
Q: Prime, Choice, or Select. What do they mean?
Cattle are graded after slaughter according to the degree of marbling, as well as the cow’s age.
All beef that’s sold in the U.S. is graded by the United States Department of Agriculture on a scale according to its tenderness and degree of marbling. At the top of the heap is Prime, which denotes an abundant degree of marbling in a cow under 42 months of age. Only about 2% of the beef sold in this country is designated Prime, and most of it goes to restaurants, specialty butchers, and high end supermarkets. Below that is Choice, followed by Select, which are the two grades you’ll find in most supermarkets.
The grades continue to go down all the way to Canner, which generally comes from very old cows with little fat in their tough meat. Luckily for us, you won’t find that grade in stores .
While checking the grade is a quick and easy indicator of the quality of the meat, what you should really be checking for is the degree of marblingthat’s the interstitial fat that shows up in white spiderwebs throughout the meat.
Why, you might ask, is marbling important? Two reasons: moisture and flavor. As well-marbled meat cooks, the fat will slowly melt, adding juiciness built right into the meat. Non-marbled meat might have plenty of fat on the exterior, but it doesn’t enhance the steak in the same way. Sort of like the difference between drinking a glass of chocolate milk or drinking the milk then shooting the chocolate syrup.
Do You Close The Lid On A Weber
One simple rule, keep a lid on it!!Always cook with the lid down and with the vents open. This will allow you to control the temperature more effectively, avoid flare-ups and keep food moist. With a Weber® barbecue you can cook just about anything from whole chickens to cakes and breads!
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How Do You Make Steak Tender
8 Simple Ways to Make Tough Meat Tender
How To Grill Steak Perfectly Every Time
Learn how to grill steak perfectly every single time with this easy to follow recipe where steak is seared on a hot grill and cooked to perfection. Grilling steak doesn’t have to be complicated! Grades of Steak There are three…
Learn how to grill steak perfectly every single time with this easy to follow recipe where steak is seared on a hot grill and cooked to perfection. Grilling steak doesnt have to be complicated!
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Clean And Oil Your Grill
No matter what you are grilling, you should always begin with clean grill grates. Not only does this make it easier to flip and remove the food from the grill but it also does not impart any flavors from previous grilled meals, such as barbecued chicken, into the steaks. Make sure to clean your cooking grate using a stiff wire brush. It is best to do this after you’ve finished grilling while the grates are still warm, but you can also clean the grill while it is preheating if you discover caked on residue. Taking the time to brush off old bits of cooked-on food will pay off handsomely when your steaks release from the cooking grate with ease.
You also want to coat the grates with vegetable or canola oil before heating the grill. Pour a little bit of oil on a paper towel and rub onto the clean, cold grill grates.
How Do You Bbq Wagyu Steak
If youre going to cook your Wagyu steak on a BBQ, then your first step will be to remove your steaks out of the refrigerator before you begin cooking them as they shouldnt be put on high heat straight from a cold environment.
Youll want to get your BBQ going now so you can give it some time to heat up to the required temperature.
Then youll want to rub in the salt and pepper into your Wagyu steak to your desired taste. If the Wagyu is a thicker cut, then you might want to use a bit more salt than normal. Dont forget to season the edges of your steaks.
We recommend using fine kosher salt for seasoning as itll absorb quickly into the meat before you begin cooking and give the steak a rich flavor.
When the BBQ is heating up, place your steak down onto the surface, but not directly next to or on top of the flames, and then place the lid on, making sure the lid vents are open where the steaks are placed.
Once your internal temperature of the BBQ has reached 120 degrees, remove the steaks from the grill and let them rest for 10 minutes whilst you get the coals super hot.
Then when its hot enough, place your streaks back onto the BBQ directly on top of the flames and sear the steak on each side for 30 seconds before removing them from the heat and letting them rest before serving.
These New York Strip American Wagyu from Snake River Farms is our favorite to sear over a scorching hot BBQ, the marbling on the meat is just spectacular.
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Steak Temperatures For Doneness:
- Rare : 125 degrees
- Medium rare : 135 degrees
- Medium : 145 degrees
- Medium well : 150 degrees
- Well done : 160 degrees
Steak sizzling on a grill
Let the steaks rest on a platter for at least five minutes, then top them with big fat slices of herb butter.
Juicy grilled steak perfection!! That salty-seasoned crust and compound herb butter are mind meltingly-delicious. Your quest for perfect grilled steak ends right here. Enjoy, enjoy!
Why Is My Steak Tough And Chewy
Overcooking can make your meat dry but undercooked meat can be quite chewy. Dont be afraid of an instant-read meat thermometer and pull your meat when its ready. For naturally tender cuts like beef tenderloin, that can be as rare as 125ºF, whereas tougher cuts like brisket should be cooked to 195ºF.
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How To Cook Steak On Grill
Prepare The Barbecue Grill
The cooking surface must be clean and oiled so your steaks will have good contact with the grill without sticking. Prepare the grill while it’s finishing heating up.
The easiest way to oil the cooking grate is with an oil-soaked paper towel and the metal brush used to clean the grill. Fold a paper towel in half until it is the size of your grill cleaning brush. Soak it with oil that has a high smoke point, like canola or grapeseed oil. Brush this over the cooking grates evenly. It will smoke some, but enough oil will remain on the grates as long as you don’t let the grill sit at its highest temperature for too long before grilling.
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Which Cut Of Steak Is Best For Grilling
When I first started working on this recipe, my top contenders for the steak were the ribeye , the rib steak , the porterhouse, and the T-bone.
Any of those cuts will taste great grilled due to the significant marbling of fat, which leaves the meat tender, and flavorful. Let’s take a closer look at each:
- Ribeyes vs. Rib steaks: A ribeye has the bone taken out a rib steak, also known as a bone-in ribeye, is a ribeye with the bone in. Due to its extensive marbling, this cut cooks beautifully on the grill, bone in or out. Trim the thick fat from the outside edgeleaving it on will cause flame flare-ups that can give your steak an unpleasant burnt flavor. Don’t worry, trimming it off won’t result in lost flavor!
- T-Bones vs. Porterhouses: People often confuse these two cuts, which is understandable because both cuts come from the loin and both have a T-shaped bone with meat on both sides. But porterhouses are larger and actually have more of the tenderloin than the T-bone. The U.S. Department of Agriculture’s Institutional Meat Purchase Specifications say the tenderloin of a porterhouse must be at least 1 1/4 inches thick at its widest, while that of a T-bone must be at least 1/2-inch.
Ultimately, I chose to use ribeye steak for its flavor, size, and the lack of bone — I wanted to slice and serve this steak family-style, and the fact that it doesn’t have a bone makes that easier.
Thicker Steaks Should Slide Over
Most steaks grill beautifully over direct high heat alone. The only time you might need to move them is if/when they cause flare-ups. 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 steaks 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 to a part of the grill that is not so hot, perhaps over indirect heat, and finish cooking them safely there.
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How To Prepare A Steak For Grilling:
Now that youve bought a nice steak, heres how to prepare them before cooking.
Top Tips For Barbecued Steak:
- Preheat the barbecue to the correct temperature before adding the steak. As a general guide, you should be able to hear a sizzle as the steak hits the hot surface. The heat seals the surface, trapping the juices inside.
- Bring steak to room temperature just before cooking. The meat can become tough if it goes straight from the fridge to the barbecue.
- Drain any marinade from the steak before placing it on the barbecue to cook. Excess liquid can ignite on the barbecue and cause a flare-up. Plus, if youre cooking steak on a flatplate, the liquid can boil around the meat and make it tough.
- Limit the number of steaks cooking on the barbecue at any one time. Overcrowding reduces the heat, which can prevent the steaks from cooking evenly and cause them to release juices, making the meat tough.
- Use tongs to turn your steak. Sharp forks can pierce the surface, which allows the juices to escape.
- Cover the steak loosely with foil before resting to keep it warm. If you cover it tightly, the meat will sweat and lose its moisture.
- Clean your barbecue grill or flatplate with a stiff wire brush or scraper while its still warm. This leaves it ready for your next barbie.
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Is It Better To Fry Or Grill Steak
For indoor cooking wed recommend frying your steak, although you can grill it if youd rather. A heavy-duty, thick-based frying pan will achieve the best results. These types of pan get really hot and retain their heat, making them ideal for getting that charred, smoky finish on the surface of your steak.
Should You Bash Rump Steak
Rump is the most flavoursome of the steak family but lacks the soft texture of others. Tip- rump can be tougher than other cuts, to tenderise beat with a mallet or even a clinched fist, this tenderises the meat and gives it the texture of more expensive cuts. The delicious eye of the steak is on a par with fillet.
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Why Are My Steak Tips Tough
In general, exercise toughens muscles. Additionally, overcooking meat, even meat that comes from the more tender muscles, can make it tough. Thats because heat causes the proteins in the meat to firm up. Overcooking also basically squeezes the moisture out of the meat, making it dry as well as tough.
How Do You Grill The Perfect Rump Steak
Heat your pan with a drizzle of vegetable oil over a high heat. Pat your rump steak dry, rub with vegetable oil and season both sides with salt. Once very hot, add the steak to the pan and cook for 2-3 min on each side for medium rare. Cook for a further minute on each side for well done.
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Grill Temp For Steak:
For the best results, preheat your grill to 500 degrees F if you use a gas grill. If youre using a charcoal grill, be sure the coals are much lighter in color before you start grilling.
The best way of achieving the perfect cook on a steak is to use a meat thermometer.
Because we grill at such a high temperature, it is best to use a Wireless Meat Thermometer once the steak has a nice sear on both sides.
This way, you dont ruin a thermometer , and you have an accurate read on your steak without having to constantly check it or lift up the grill lid.
Final Temperatures for Cooking Steak:
- Rare: 115-120 degrees F
- Medium Rare: 125-130 degrees F
- Medium: 135-140 degrees F
- Medium Well: 145-150 degrees F
- Well Done: 150-155 degrees F
How Do You Season A Good Steak
When seasoning a steak, you cant go wrong with the classic freshly cracked black pepper and kosher salt. Finishing salts such as flaky sea salt and can be applied at the end as a final touch. Add some chopped herbs such as thyme, rosemary or sage to your salt to make a flavored salt for your steak.
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How Does Jamie Oliver Cook Rump Steak
HOW TO COOK THE PERFECT STEAK Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper. Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute. For more flavour, try one or a combination of the following.
Let The Steak Rest Briefly Then Serve
“You always want to account for carryover cooking in the time that it takes to get the steak off of the grill and on the table,” says Epi Food Director Rhoda Boone. 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.
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!
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Buy A Quality Piece Of Beef
Place your steak on a parchment lined baking sheet and season liberally with salt. I mean make it rain, we are not trying to make a low sodium steak here okay! With a 2 1/2-inch thick ribeye, I would season and let sit on the countertop for about an hour in a half to two hours. This helps the meat come to temperature.
After your meat has come to temperature time to start barbequing! Are you ready or nervous? It will be easy and you will be fine. Ill walk you through it! The first order of operations, is your barbeque clean? Time and time again I go to a clients house or rental property, go to fire up the grill and that lower section where all the grease lives is completely filthy!
If you are cooking ribeyes you need to clean this because you dont want to have a grease fire on our hands. Ribeyes have a tendency to catch on fire, really easily, you have to keep a watchful eye on them. Trust me there will be no setting the steaks on the grill and going to make yourself another cocktail, do that before because if you do the next thing you know its been five minutes and that beautiful piece of beef is all up in flames and chard. We dont want that.