Get A Grill Thermometer
Whether you’re using gas or charcoal, get those flames going and let it preheat for at least a few minutes until it’s nice and hot. Next time you go to the grocery store, invest in a grill thermometer. This will let you know when the grill is hot enough to properly cook on. The best temperature to cook steaks is between 450 and 500F.
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.
How To Cook The Perfect Steak
Season the steak one hour before cooking, using extra virginolive oil, fresh ground black pepper, and kosher or sea salt. Leave it at room temperature until cooking.
Open a window or start a ventilation fan, cooking in this method can produce a fair amount of smoke.
Put the pan over high heat, and leave it until it is extremely hot. Add 1T butter and 2T olive or canola oil to the pan and watch for the butter starting to brown.
Place the steak into the pan and reduce the heat to medium, cooking the first side for 4-6 minutes. Turn the steak gently with tongs, then tilt the pan and baste the cooked side with pan juices.
Cook the second side until it develops an even crust on both sides. Picking the steak up with tongs, quickly sear the edges.
Very Rare: 115-120 °F Medium: 138-145 °F
Rare: 125 °F Medium Well: 150 °F; ; ; ;
Medium Rare: 128-135 °F Well Done: 160+ °F
Remove to a cutting board, and allow the steak to rest for 5-10 minutes, underneath an aluminum foil tent to retain heat. Serve on a warm plate
To make Au Jus, while steak is resting skim the fat off the pan drippings, then boil to reduce to ½ of the original. Pour over cooked steak before serving.
On The Grill
Season the steak one hour before cooking, using extra virgin olive oil, fresh ground black pepper, and kosher or sea salt. Leave it at room temperature until cooking.
Brush each side with 1 teaspoon extra virgin olive oil.
Very Rare: 115-120 °F Medium: 138-145 °F
Rare: 125 °F Medium Well: 150 °F; ; ; ;
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Let The Steak Come To Room Temperature
Next, let the steak come to room temperature for about 30 minutes or so. While this step might seem unnecessary, it can mean the difference between a good steak and a great steak. Thats because if the steak comes straight from the fridge, it wont cook evenly the inside will stay raw even after the outside sears.
To Flip Or Not To Flip That Is The Question
Another topic I wanted to mention is the topic of only flipping a steak once whether cooking in a skillet or on the grill.; Some say that this makes the steak potentially tough and you might lose internal moisture.; Ill explain my method and why I dont agree with that statement entirely.
If I am cooking the steak start to finish in the pan, I get a great sear on the first side then flip it.; I continue on the opposite side it also is seared nicely.
Then, if basting, I turn the heat on the stove down to low-medium .; ;Add a couple tablespoons of butter and any herbs, garlic etc. that you desire and baste the steak until 5°F degrees shy of the finished target temperature.
For a thicker steak, it might take awhile to achieve the target temperature.; If you dont flip it again, you risk having one side of the steak exposed to the heat for a longer time.; The result: uneven cooking.
Do you have to flip it?; No.; The reason I do continue to do so is to get a more even cook on the steak.; People have been cooking steaks by all of these methods for years.; They are all fine to use.
Edge to Edge Color
When cooking on one side and then the other without flipping at all, the steak will taste delicious.; However, I enjoy more of a thorough edge to edge pink color of medium-rare.; Often when flipping once, there is more banding of color.; Meaning, more of the outside edge is well done and with less internal pink color to the meat.
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You Cant Put Moisture Back Inside A Steak
As steaks grill over high heat, they lose moisture. Fat and juices are literally pushed out of the meat. Thats the price we pay for making the steaks easier to digest.
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 from medium rare to medium, or from medium to medium well.
Catching that window requires vigilance. Dont walk away from a steak on the grill. And remember, its always better to take it off when its underdone and then return it to the grill than it is to let a steak overcook.
Searing Steak Equals Flavor
A rule of thumb;that separates professional chefs from many home cooks is that chefs sear their steaks for more time. This is because professionals;understand that you can lock in;flavors and aromas on the surface of;steak by searing it, so they let their steaks sizzle over direct heat until the surfaces are dark, dark brown. Dont believe that searing locks in the juices. Its a myth. But searing sure does make a steak a whole lot;tastier.
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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.
Reverse Sear Top Sirloin Steak The Professional Way
- Preheat oven to 275°F. Place steaks on a wire rack over a baking sheet.
- Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature.
- Remove and let steaks rest for 5 minutes, covering lightly with foil.
- Preheat a heavy skillet or cast-iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
- Add some butter or oil and sear steaks for one minute each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
- The sear will give your steaks the rich golden brown color and enhanced flavor that is typically associated with grilled steaks.
- Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.
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How Long To Grill Ribeye For Medium Rare And Medium Doneness
Rib eye steaks are usually between 1 ¼ and 1 ½-inch thick, so theyll typically need more time on the grill than a New York Strip, for example.
Rib eye steaks should be cooked to 130 degrees for medium-rare doneness, which typically takes about 5 minutes on each side. For medium doneness, cook a grilled ribeye steak to 140 degrees for about 7 to 10 minutes on each side.
When In Doubt Oversalt
When youre grilling steak, its not the time to be shy about overseasoning! Its always best to use sea salt or kosher salt, and then some pepper if youd like.;
When adding pepper, add about the same amount as you did for the salt.
And once again, when you think its enough the first time, its PROBABLY NOT. So add a little bit more!;
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How To Cook A Ribeye Steak
The key to a great steak is heat! A steak is best when seared on high heat for a few minutes on each side. Whether youre cooking your Ribeyes in the oven, on the stove, or on the BBQ, be sure to sear the meat on a hot surface first!
Tip: I recommend salting generously to get the perfect sear on your steaks! Salt right before you place the steaks on the hot surface, so the salt doesnt have a chance to dissolve.
Ribeye cooking time: This will vary depending on the thickness of your steaks, whether or not you selected a cut with bone or without bone, and how hot your grill is . In general, cook Ribeye Steaks for 9-15 minutes, but always use an instant-read thermometer to determine doneness.
- Medium-Rare =145Â°F
How To Grill Top Sirloin
The top sirloin is a great value steak. Its a flavorful cut thats versatile and can be grilled whole or cubed to make kabobs. A sirloin has less marbling than a ribeye, so I recommend a quick acidic marinade to help tenderize the meat.
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Dont Be Stingy With Salt
Whether you opt for a rub, marinade or just salt and pepper, one lesson you definitely learned from grandmas cooking is to not be stingy with salt. When preparing your steak, make sure you coat the entire thing generously in salt before it goes on the grill, this will give it that restaurant-quality flavor youre looking for. Just like with the rub, you can salt it in advance to mimic the dry aging process or just before you grill.
What Is Reverse Searing
Reverse searing is a cooking process used for steak which involves a low and slow cook early in the process and finishes with a high temperature sear. This process can be completed on a grill with two-zone heat, a smoker with low temperature and a high heat sear , or even in a low temperature oven and a high temperature skillet.;
You can utilize whatever grills, appliances, or tools you have available to reverse sear the perfect steak as long as you have an understanding of the two-step process.
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How To Rest Steak
Keep in mind that the steaks will continue to cook and rise several degrees in temperature when theyre off the heat. Let the steak rest for about 5 minutes. You can loosely cover it with foil so it remains warm while the juices redistribute evenly. If you dont give the steak a rest, all of its flavorful juices will run out onto the cutting board when you slice it.
The Beauty Of Compound Butter
Compound butter sounds fussy, but its really just seasoned butter. You can make it in advance, and its a great way to season the steaks after theyve been sliced. Use the recipe below as a framework you should really use your favorite herbs and spices. If youre in a pinch for time, grab some cultured butter and use that instead.
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How To Cook The Perfect Steak On The Grill
Burning the steak while cooking it on the grill is a pretty common scenario. Sometimes, you wont find it chewy either. You can make things worse if it doesnt get evenly heated. OMG! Thats a lot of things to maintain, eh?
Well, you can make some mainstream steak if you want. Or you can just get the perfect steak. And thats what were focusing on. Well let you know how to cook the perfect steak on the grill, and that too, in the easiest ways possible.
Taking Off The Chill Of Your Steak Speeds Up Cooking
Grilling steak until it’s a brown with a;light char on the surface, while also making sure;the interior is cooked to a perfect juicy doneness is the goal, right? However, if the steak is too cold it can require;so much cooking time for the interior;to reach that perfect;doneness that the steak may overcook and turn gray and dry. To remedy this, allow;steaks to stand at room;temperature for 20 to 30 minutes before you grill them. They will cook faster through;to the center and stay juicer.
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Know What Cut Of Steak Is Best For You
Whether youre cooking a rib-eye, porterhouse, filet, skirt or sirloin steak, you should know what youre buying before you bring it home. The method you use for cooking your steak depends on the cut you get. Assess your budget, skill level and what kind of dish you want to make before you fire up the grill. Here’s a guide to every cut of steak to help you tell flank from flatiron.
Searing A Steak With A Pellet Or Charcoal Grill
If you are lucky enough to own a gas, charcoal and pellet grill, I strongly recommend doing your steak on the gas grill. Gas grills can create the heat needed for a proper sear. I personally have a Traeger Ironwood 650 which can be cranked up to 500F but it just doesnt provide the high heat needed for a good sear. My Broil King Regal S590 can get really hot, fast and sear steak amazingly. It is my go to.
Charcoal grills can create the searing heat needed for steaks if you have the right tools. I use a charcoal Vortex to get searing temps on my Weber Kettle. You simply put the charcoal into the Vortex and the heat will be focused at the center of the grill grates. This creates high searing heat and works perfect for steak.
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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.
How Do You Grill The Perfect Steak
The trick for perfect grilled steak is to create two heat zones on your grill one side will be screaming hot with a high flame, while the second side will be unlit and cooler. Sear the steaks on the hot side to get a flavorful, golden brown crust and those coveted grill lines, then move them over to the cooler side to finish cooking all the way through. This creates a sizzling steak on the outside, and tender, buttery steak on the inside.
Hey you know what? Steaks on the grill with sweet corn on the side? THIS is the kickoff to summer Ive been waiting for!
Grilled steak with herb butter melted on top
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