Why You Should Let Your Steaks Rest Before Cutting
Have you ever taken your steak off the grill and immediately cut it open and see the juices pour out? That’s why we should always let our steak rest before cutting.
The juices in the steak will reabsorb as it rests and keeps the meat juicy and moist. Cutting immediately will allow the juices to run out and can leave your steak on the dry side.
However, we also have to keep in mind that the steak continues to cook as it rests, so it’s super important to remove the steak from the grill 5-10Â° BEFORE it hits your target temperature.
Cooking Times And First Position
Have everything at hand before you put the steaks on so that the grill has your full attention. Keep the grill closed as much as possible to hold in the heat. Before putting on the steaks, take a good look at them. Decide which side you are going to call the “top.”;You will cook the steaks in four positions, timing each change in position.
- 1-inch thick steak:;1;minute per position
- Between 1 and 2-inch steak: 1 1/2 minutes per position
- Less than 3/4-inch steak: 45 seconds per position
Medium Well or Well Done :
- 1-inch thick steak: 2 minutes per position
- Between 1 and 2-inch steak: 3 minutes per position
- Less than 3/4-inch steak: 1 minute per position
For the best results, it’s important to know your grill. Some grills comfortably hit temperatures over 700 F, while others have trouble mustering 500 F. If your grill runs at a lower temperature, you might need to increase these times by as much as double.
To start, open the grill and position the steaks on the grate farthest from youmeaning;the top of the steak is to the back of the grill or at the 12 o’clock position.
With the steaks on the grill, close the lid and start counting the time as indicated above.
Changing Preferences While Purchasing The Grills
The majority of the Americans are utilizing the gas grills in their backyards; evidently which is playing an active role in contributing damage to the ecosystem. Either it works on natural gas or many people use bottled propane. Charcoal grills are also used. But people today are gradually becoming wiser and smarter regarding their choices and strive to make some difference to the noticeable extent for reducing their part in inducing greenhouse gases that lead to global warming. Thats a long discussion although it is important to mention these grounds briefly, for why people are switching towards smokeless grills that work on electricity.
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A Complete Grilled Ribeye Meal
Now, lets get to the recipe and also explore foods and beverages that pair well with a grilled steak with garlic butter.
I am personally fond of a green vegetable and some form of starch with my steak, just as you would find at a classic steakhouse. Simple grilled broccolini and easy classic mashed potatoes come to mind. The entire meal would be terrific with a glass of cabernet sauvignon or even a cold dark beer, if so inclined.
Peel and start boiling your potatoes while the steak is coming to room temperature. Then, make the broccolini and keep that in a low oven while the steak grills. Mash the potatoes while the steaks are grilling and resting.
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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Why Ribeye Is A Good Choice
The ribeye cut of steak is prized as one of the best steaks on the market. It is cut from the prime rib roast that is located at the top of the rib primal between the chuck and the loin of the animal. A ribeye steak is the meat portion that is cut from the rib bone, resulting in a boneless steak.
There is a generous amount of fat marbling throughout a ribeye steak, making it richly flavored, moist, and quite tender. You can attribute this to the fact that this muscle does not get as much exercise as some of the other muscles. It doesnt work as hard, so it retains that fat layer that protects and softens the muscle.
Ribeye steaks are perfect for a Foreman grill. The fat melts as the steaks grill, moistening and tenderizing the meat. Any excess fat drips into the tray, making for a healthier version of a grilled steak. The Foreman grill also prevents any flame flare ups that can happen on a charcoal or gas grill, ensuring the meat will be cooked evenly.
Ribeye is best served medium rare, as the meat will be soft rather than chewy. However, such a desirable cut of beef really can withstand being grilled to medium well without sacrificing taste and much of the texture. Minimal seasoning is required to achieve great results.
Why Cook Steak On A Griddle
Looking for a quick way to get some steak on the table? Try using a griddle pan. Griddles can give your steak those beautiful sear marks, without needing an open grill. Griddle pans come in a variety of shapes, sizes, and materials, but we’re partial to;cast iron griddle pans, which gives the most even heat distribution.
Cast iron is very durable and retains heat well. You can even place a cast iron griddle on your BBQ for a more even cook on your steak. Once seasoned, cast iron griddle pans have a non-stick surface which can be maintained through proper cleaning and re-seasoning methods. Our cast iron products come preseasoned, so you can get cooking right away.
Whether you’re using the grill, your stovetop, or placing it in the oven, cooking steak on a griddle makes for easy cleanup. The angled grease slope ensures your unwanted fat drains away from your meal. If you want to master the perfect steak, cast iron cookware is definitely the way forward. Cast iron gives you a lot more control in the cooking process than when you pan cook steak.
Cooking steaks on a griddle is the best way to cook steak indoors. The steak will be tender, juicy, and flavorful, and at the precise “doneness” that you were aiming for. The cast iron cooking surface maintains its temperature even when you place a cold steak on it, unlike the thinner metal of a frying pan.
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Can I Cook Steaks From Frozen
You can, but I really don’t recommend it. I know we are busy and I’m always forgetting to take out something for dinner, BUT cooking steaks from frozen will never deliver the flavor and texture of cooking a thawed steak.
There are a few reasons for this. The biggest reason is, once again, heat transfer. A frozen steak is going to cool down the grilling surface so fast that it isn’t going transfer the heat needed for a good sear.
Instead, it’s going to produce steam. Steam is wonderful for cooking many things, but steak isn’t one of them, in my opinion. The meat turns a dull grey color and just doesn’t develop the flavor that is expect from a grilled steak.
The other disadvantage is seasoning. Seasoning helps create a nice crust on the steak, but is almost impossible to do when frozen. The moisture in the surface of the frozen meat prevents the seasonings from adhering.
The good news is, steaks thaw pretty quickly. If you find yourself ready to make dinner and you forgot to get the steaks out, simply thaw them in cold water.
Make sure they are sealed in a bag so that no water can get to the steaks, and submerge them for 30-40 minutes in cold water. The amount of time they need to thaw will depend on thickness and you can cook partially frozen steaks.
I really hope this helps you grill the PERFECT steak in the Ninja Foodi Indoor Grill EVERY. SINGLE. TIME.
Feel free to join our if you have questions or just want to see what everyone is grilling up!
Easy Grilled Beef Steak With Garlic Butter Recipe
Here is a beef steak recipe that you will want to make again and again on your George Foreman Grill or any other panini press or electric indoor grill. The ingredients are simple and the preparation is quick. This grilled steak is flavorful, juicy, and tender. You wont believe its not from an upscale steakhouse.
The most popular cut of steak for this recipe is ribeye. If you are looking to save a few dollars, you could substitute sirloin for ribeye. It is best to grill a steak that is approximately 3/4? to 1 in thickness for proper cooking.
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Should I Use A Probe Thermometer To Monitor The Temperature Of The Steak
This is really a personal preference. Some of the Ninja Foodi Grills come with a probe thermometer built in and, while it’s a nice feature, it only works if it’s accurate.
My philosophy when it comes to technology is to trust and verify. I do this by using a secondary thermometer to double check the built-in probe on the Ninja Foodi Indoor Grill.
I think every home cook should have a good thermometer. Whether you want an instant read, a probe, or a combination of the two, it’s worth the investment for sure.
I have heard great things about the Meater thermometer, but I don’t have one so I can’t really get into any details about it.
The thermapen MK4 is pricey, but it’s fast and very accurate.
The dual thermometer from Pampered Chef is half the price of the Thermapen MK4 and can be used as an instant read and a probe, so I love that feature. It has been very accurate when I compare it to the Thermapen, but I don’t like the on/off button. It’s hard to push. That’s my only complaint.
I’ve tested the built-in probe thermometer in the Ninja Foodi XL Grill many times and it is definitely accurate; however, that doesn’t mean that it is fool proof. The placement of the probe is as important as the accuracy of the thermometer.
You do not have to insert the thermometer all the way into the meat, the temperature is only read from the very tip of the probe.
How Should Pork Be Cooked
With the knowledge that pork is safe to eat cooked to medium rare and above, there is still some debate as to what the optimal level of doneness is with pork, especially pork steaks.
The USDA, for one, recommends cooking pork to at least 160 degrees Fahrenheit, which would be medium. Many chefs and gourmets prefer their pork cooked like this, with a pink center. Cooking pork to medium provides a juicier, more tender bite than medium well or well done, which is typically dry and tough enough to run the risk of turning someone off pork entirely.
Others, however, have taken to experimenting with medium rare pork. Still safe to eat, this form of pork looks and tastes more like a perfectly cooked steak, with a pink to red center and more juices. However, medium rare pork runs the risk of being chewy.
It should also be noted that ground pork, no matter what you intend to do with it, should always be cooked completely. Unlike with a pork steak, ground meat carries more risk in eating it undercooked, as any forms of bacteria that would normally be seared from the surface of a pork steak would not be affected within a ground pork patty or the like. For this reason, ensure that any ground pork you cook with is cooked to a final temperature of 170 degrees Fahrenheit.
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The Secret To Grilling The Perfect Steak
Sliced London Broil on a wooden cutting board alongside white handled cutlery
Tara Donne, Food Network
Let’s talk steak. Just the thought of a thick, juicy slab of perfectly cooked beef will make the mouths of enthusiastic carnivores water.
New York Times dining reporter Julia Moskin fills in her readers on her tried-and-true method for cooking steak on the stovetop: Forget the talk about dry rubs and marinating, she advises. Buy your meat from a butcher. Choose thinner, boneless cuts; marbled, about 1 inch thick. Keep the meat refrigerated until about a half-hour before you’re ready to cook, then pat it dry with paper towels. Use a cast-iron skillet and turn the heat up “insanely” high. Salt the pan and heat it some more. Lay down your meat, wait about a minute, then flip it every 30 seconds until 4 or 5 minutes later you have a perfectly cooked steak. It’ll be crusty on the outside, pink on the inside.
“If it’s good quality steak and you don’t cook it for more than five minutes per inch, you really can’t mess it up,” Richard Schatz of New York City’s Schatzie the Butcher reassures Julia’s readers. “Steak is nothing to be scared of.”
Good to know. But given that the weather is finally warming up and grilling season is moving in, you might want to save Julia’s stovetop steak tips for a rainy day and fire up the grill.
George Foreman Grp4842p Multi
Over the past few years, the George Foreman lineup of grills has grown immensely popular. These grills tend to be very affordable and incredibly versatile. The companys GRP4842P Grill is definitely one of their most impressive offerings to date. This product could very well be the best indoor grill for steaks. It comes with grilling plates and waffle plates. No matter what you wish to prepare, you can guarantee that this grill will be able to help you cook something delicious!
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How To Use The Electric Grill
You can easily grill a steak if you take into consideration the electric grilling time. First, make sure you heat your grill before laying your meat on it. To know if your grill is ready, just hold your hand about 5 inches/13 cm from the heat source. Count the seconds you can keep your hand there comfortably without it getting too hot. If you can’t count more than 3 or 4 seconds it means that the grill is hot enough, and you can throw the steak on it.
These things are good to know, but thats not the only secret for a perfect steak. Most of all, the electric grilling time for steaks depends on your meat. And don’t forget that electric grills are available in two types: ones with grill surfaces on both sides and ones with only one cooking surface. And, as you can imagine, their cooking times differ.
When you want to make a steak using your electric grill, make sure you heat it before laying your meat on it.
Serving The Pork Steak
Once the pork has rested, it’s time to eat. These perfectly cooked pork steaks are a great main course for any meal, especially when augmented with sides like coleslaw, fresh steamed or grilled vegetables, or buttered rolls. Extra barbecue sauce could be used for dipping, too, if that’s how you prefer your meat. You can surprise your family and friends by cooking your favorite;bbq sauce yourself. And the total time of cooking wasn’t even that long.
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How Long To Grill Pork Steaks
Pork is a delicious meat that works great for all different of cooking methods. Stewed, braised, fried, or grilled pork, it all turns out delicious in the end. You can’t get more American with your cooking. Today, we’ll be talking about the latter option, specifically how much time you should dedicate to cookpork steakfor optimum tastiness.
There’s a lot of myths and misconceptions relating to the proper cooking time for pork in all its forms, with some people going so far as to burn the meat to a crisp for fear of any sort of contamination with undercooked meat. Let’s clear up some of this confusion about pork steak cook time and pork steak cook temp, and give you a definitive answer on how long to grill pork steaks before it’s safe to eat, as well as provide a great recipe for grilled pork steaks you can use to try out.
Easy Grilled Beef Steak With Garlic Butter
- Two 8 ounce, 3/4 to 1 inch thick, boneless ribeye steaks*
- 1 stick butter
- 3 garlic cloves, minced finely
- 1 TBS fresh chopped parsley
- Extra virgin olive oil for grilling
- 1/2 to 1 tsp coarse sea salt
- 1/2 tsp freshly ground black pepper
*You can substitute sirloin or filet mignon steaks.
Total time:11 min + 35 minutes resting before and after cookingPrep time: Author: Jason
1. Take the steaks out of the refrigerator 30 minutes before grilling. Place them on a large plate and allow them to come to room temperature.
2. Preheat your George Foreman grill to high for 5 minutes with the top closed. Make sure your drip tray is in place, as a good amount of fat will be released.
3. Coat the steaks on both sides with EVOO and season with the salt and pepper. Place the steaks on the grill and close the top. Cook for 3 minutes and turn the steaks 45 degrees for hatched grill marks. At 5 minutes, check the internal temperature with a digital meat thermometer. You are looking for 125°F for medium rare and up to 155°F for medium well. Continue grilling until you have achieved the desired doneness. The steaks will continue to cook while resting, so take them off right before they reach the desired temperature. .
4. In a small saucepan, melt the butter with the garlic over medium heat until the garlic becomes fragrant. Be mindful not to burn the butter. This will take approximately 5 minutes. Set the warm butter aside and stir in the parsley.
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