How To Grill The Perfect Steak
Making the perfect steak on the grill is easier than you think, but it requires a little practice and good timing.
Given the differences between grills, cooking surfaces, and cuts of steak, there aren’t specific cook times for grilling steak. Meat changes in texture and density as it cooks, so it helps to know how each steak feels before it hits the grill. A meat thermometer is also helpful when checking doneness.
Take note of the thickness of the steak since it will affect the cooking time.
- Salt and pepper
- Very hot grill
- Timer that shows seconds
How To Cook A Good Steak When The Grill Isnt An Option
Had a great nicely marbled Rib eye. Pre Heated my cast iron pan on the stove top. Preheated the broiler to 500 degrees Slapped it into the pan, heard a nice sizzle and immediately put it under the broiler, about 4 minutes each side to nice medium rare. The steak was tender and juicy, no special seasoning, just salt and pepper but I just wasnt thrilled. It had some char/crust but not as good as a good steakhouse would serve nor as good as it would be on my Weber charcoal grill. Where did I go wrong? How do you cook a good steak at home when the grill isnt an option?
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.
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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.
Materials Needed For Cooking Porterhouse Steak
Depending on the cooking method you choose, youll need a few different materials ready to go in your kitchen. Its a good idea to grab everything you need ahead of time, as you dont want your steaks overcooking while you scramble to find something you need.
For the grill, come prepared with a grill pan , olive oil, a few paper towels, tongs, a plate for the steaks, and a meat thermometer. If using a mix of spices to create a rub or season steaks, also bring a small bowl along.
For other cooking methods, be sure to have a cast iron skillet handy, along with some olive oil, a meat thermometer, and tongs. If youre using the oven for an oven-baked or reverse-seared porterhouse, have a lightly greased baking sheet ready.
When your steaks are finished, youll need a cutting board to rest them on and a sharp steak knife to slice through cleanly.
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How Should The Sirloin Steak Be Served
Now that you have a perfectly grilled top sirloin, top it with an herbed compound butter or my personal favorite, another good pair – chimichurri. Served with a side of beautifully grilled fingerling potatoes and charred carrots, this is one cookout that everyone is going to be talking about for a while! If you want something more fancy – add a glass of red wine.
How To Cook The Perfect Steak On The Grill: 3 Easy Steak Grilling Methods
Nothing solidifies your grill god status like serving up steak with a perfectly seared crust and a juicy, tender middle.
Grilling steak can be intimidating, especially if youve tried it before and the result was less than desirable or youre cooking for a crowd. Getting that delicious crust and juicy interior can be a tough balancing act, but with some easy prep and the right grilling method, great grilled steak is nothing to sweat over.
Keep reading to learn how to prepare steak for grilling, how to cook the perfect steak on a gas grill, reverse searing steak on a gas grill, and how to grill steak on a charcoal grill.
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How To Cook Medium Well Steak
This level of doneness is for those who don’t want a lot of pink in their meat. A medium well steak should have just a hint of pink in the very middle of the steak with a dark brown surface and good charring on the top and bottom. The steak will be very stiff but still have a little squish in the center.
For a 1-inch steak, place steak on a hot grill for 7 minutes. Turn and continue grilling for another 5 minutes. Cook to an internal temperature of 155 to 165 F .
Time To Hit The Grill
Before hitting the grill, make sure your steak comes up to room temperature. This will help it cook evenly from edge to center for that perfect medium rare. Prep the grill by getting it really, really hot. Keep the lid closed up until the moment you place the steak on the grill. Youre looking for a hard sear to seal in the juices.
Using a good pair of tongs, quickly lay the steak on the grill, protecting yourself in the event that the addition of fats and oils causes a flare-up. I usually keep a squirt bottle of water handy for flare-ups, just in case. Set your timer and wait: in order to get a good sear, you wont want to move the steak for a few minutes.
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How Do You Cook A Filet Mignon On An Electric Grill
Cooking a filet mignon on an electric grill is definitely possible, even if it might be a challenge because of the thickness of the cut. Youll want to start by seasoning and marinating your steak. After two to four hours, youll take the steak out of the refrigerator and pre-heat your grill to about four seventy-five. From here, youll want to cook the steak for at least six minutes, flipping it once about halfway through. Check the temperature with a digital meat thermometer to determine when it is done.
What Is Top Sirloin
Top sirloin is a moderately tender steak with a bit of chew. It has good marbling and great beefy flavor without any excess fat. Top sirloin comes from the top of the sirloin primal section, but unlike sirloin steaks it is a boneless cut. It is one of the leanest and healthiest cuts of steak available. In this grilling recipe we’re going to go over everything you need to know to cook grill steak.
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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.
How To Season Steak
Beef purists may prefer to take in the unadulterated, rich flavour of a quality steak by adding nothing more than a sprinkling of salt and a generous twist of pepper. Contrary to popular belief, seasoning your steak with salt ahead of time doesn’t draw out the moisture but actually gives the steak time to absorb the salt and become more evenly seasoned throughout. Salt your steak in advance 2 hrs for every 1cm of thickness. For a classic steak au poivre , sprinkle lots of cracked black pepper and sea salt on to a plate, then press the meat into the seasoning moments before putting it in the pan.
See our easy steak marinade to use on a variety of cuts.
Lots of chefs add whole garlic cloves and robust herbs like thyme and rosemary to the hot fat while the steak is cooking, which adds background flavour to the steak subtly, without overpowering it.
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Cooking Porterhouse Steak On The Grill
Grilled porterhouse steak is one that top steakhouses have perfected, but its also one that you can have success cooking at home. The above guide and tips should help you achieve that, but if you ever need more help with getting the perfect steak cook or inspiration for new recipes, you know where to find us over at Steak University.
Dont forget to order your porterhouse steaks online to get shipped to your home. Chicago Steak Company offers Premium Angus, USDA Prime Wet Aged, and USDA Prime Dry Aged porterhouse steaks to enjoy, all shipped to you fresh from our facilities.
Is Chuck Eye Steak Tough
The chuck eye is cut from the fifth rib forward, while the ribeye is cut from the sixth rib to the 12th rib. When you look at the chuck eye, it closely resembles the ribeye. Usually any cut of meat from the shoulder is going to be tough, but the chuck eye is an exception.
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The Food Lab’s Definitive Guide To Grilled Steak
Summer’s here and I’ve got a brand-new backyard to grill in, so now seems like as good a time as any to reexamine some of the things we know about grilling beef.
Sure, we can all agree on what our goal is: A perfect steak should have a crusty, crunchy, well-browned exterior surrounding a core of perfectly pink, juicy, tender meat that spans from edge to edge. A perfect steak should have a nice contrast between the smoky, almost charred exterior and the deeply beefy interior. A perfect steak should be chin-drippingly juicy and melt-in-your-mouth tender.
We all know where we want to go. The real debate is, what’s the best way to get there? You’ve just dropped $50 on some prime aged beef, and you’re rightfully nervous about screwing it all up. After all, there’s a lot at… ahem, wait for it… steak.
Want to know how to grill a steak? Here’s my advice: Do not do it the way they do it at steakhouses. It seems counterintuitive: Surely a restaurant with years of experience cooking hundreds of steaks a day knows a thing or two about how it’s done, right? Well, yes. They know how to cook a steak in a steakhouse setting, where their goal is consistency, quality, and, more importantly, speed. Hungry customers don’t want to have to wait for their meat, and a steakhouse has equipment and techniques designed to meet those needs.
Ready to dive in? Let’s go!
Grilling The Best Steak
I wanted a juicy steak with a nice crust that was big enough to slice and serve family style, and that had a little finesse.
While cooking, I basted the steak in an herbed butter sauce. The sauce added a fresh, light flavor that balanced the richness of the meat. In the end, I had a steak everyone raved about, and that felt special but not overly fussy. It was the perfect main course for my Fourth of July party plans.
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Amp Up The Flavor With Butter Sauce
When I first began work on this recipe, I tried dry rubs, oil, and simple salt and pepper. All of these are wonderful things to put on steaks, but I felt like it needed more.
I settled on basting the steak with an herbed butter sauce. First, because butter. Second, because I have an extensive herb garden and it didnt require a trip to the store. I was worried that the butter might burn on the grill, and leave an acrid flavor, but it didnt.
It was pure deliciousness. The herbs added complexity without masking the meatiness of the steak.
What Do You Eat With Grilled Steak
You can serve sauces to pour over the grilled steak, such as pan sauce, compound butters, chimichurri, or bottled barbecue.
As far as side dishes, it’s nice to have two elements.
A starchy side that can soak up some of the tasty steak juices — mashed potatoes, rice, soft bread, and polenta are all good candidates.
A salad with an acidic dressing to provide a contrast of color and flavor. Consider a green salad or corn salad. The bright colors will make the plate look a little more festive since steak and starches don’t exactly pop. And an acidic dressing will play off the fattiness of the steak, cutting through and even improving the flavor. For leaner cuts that have less fat, choose a less acidic dressing.
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A Perfect Grilled Steak
Its always important to keep an eye on the temperature of your steak while you are cooking on an electric grill. Between variations on the temperature on the heating surface and the quirks of the cut of meat you bought, you might not be able to simply trust that your steak is done at a certain time.
As a rule, a steak is done when its reached somewhere between three hundred seventy-five and four hundred degrees. Once your steak has hit that temperature, its really up to you to decide if its done. Once you pull it off the grill and let it rest, youll have the kind of meal that anyone who loves a good steak will want and you will be able to do so without having to worry about the weather. Its also important to know how to clean an electric grill after using.
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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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.
Should You Boil Steak Before Grilling
Never, never, never boil steak before grilling. Boiling the steak will give the exterior an unpleasant grey color, and it will probably be overcooked before it gets to the grill.
There is a technique called sous vide cooking where you immerse steak in warm water to cook it to a desired temperature, then finish cooking it on the grill. But the water temperature is kept closer to 130 degrees Fahrenheit, never as high as the boiling point of 212 degrees.
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