How To Grill The Perfect Steak

How To Grill Top Sirloin

How to Grill the Perfect Steak | Weber Genesis II Gas Grill | BBQGuys Recipe

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.

  • in THE BEST Steak Marinade for 20 minutes. Seriously, its so good!
  • Heat the grill to medium-high heat, between 350-400 degrees Fahrenheit.
  • Remove the steak from the marinade and and it to the hot grill.
  • For a perfect medium rare steak, grill a 1 inch thick steak for 4-5 minutes per side. For a steak that is 1 1/2 inches thick, add 1-2 minutes to the cooking time per side.
  • Use an instant-read thermometer to check the internal temperature of the steak and remove the steaks from the grill once you reach the desired temperature.
  • Let the steaks rest for at least 5 minutes before cutting into the steak.
  • Is It Important To Let Steak Rest After Grilling

    Yes! It is key. Any protein that is placed on a searing hot surface will seize up and all the juices will go to the center. When you take it off the grill, letting it rest for at least 5 minutes will allow all those juices which are in the center to redistribute through the steak again, ensuring that every bite you have is tender and juicy.

    For Thin Steaks Sear Over Direct Heat

    Forsteak that’s less than 1 1/2 inches thick, simply grill the steak over the direct heat until it reaches the desired temperature, flipping the meat about every minute. 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 . Let rest for 5 minutes before slicing and/or serving.

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    How To Grill Ribeye

    A ribeye steak is a classic grilling cut with generous marbling throughout the steak. Its known for its exceptional tenderness and flavor, so all it needs is a little salt and pepper to season it before tossing it on the grill!

  • Season the steak with coarse salt and fresh ground black pepper. Because the ribeye is such a flavorful cut of steak, you dont need to add a lot of seasoning to add flavor.
  • Heat a grill to high heat, between 400-450 degrees Fahrenheit.
  • For a perfect medium rare steak, grill a 1 inch thick steak for 4-5 minutes per side. For a steak that is 1 1/2 inches thick, add 1-2 minutes to the cooking time per side.
  • Use an instant-read thermometer to check the internal temperature of the steak and remove the steaks from the grill once you reach the desired temperature.
  • Let the steaks rest for at least 5 minutes before cutting into the steak.
  • How To Grill A Tomahawk Steak Presentation

    How to Grill the Perfect Steak  Modern Honey

    Now at this point, youve got an incredibly tasty piece of meat on your hands. I always like to take things a step further though and wow everybody with the presentation.

    All you have to do for a steakhouse style presentation is to cut the steak along the bone line, detaching the meat from the bone. From there, cut the steak into 1/2 inch wide strips this is the perfect size for your audience to grab and share!

    After you cut all of the strips, press the strips against each other, recreating the shape of the original, whole steak, and place the meat back up against the bone on the cutting board.

    Enjoy, and happy grilling!

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    How To Tell A Steak Is Ideal For Grilling

    When picking the best cut of meat for grilling here are the things to keep in mind.

  • Grade of Meat I highly recommend buying Prime, you will definitely taste a huge difference. However, if its not in the budget then go Choice.
  • Date Dont be afraid to shuffle through the meat packages. I always buy the freshest meat, and actually prefer to go to the butchers counter to ask them. They know exactly whats out and what the best to buy is.
  • Amount of marbling Scan the marbling in your steak. I want to make sure I see a good amount of marbling but not so much that I barely get any steak because the fat just takes over. This is very common in Ribeye Steaks specifically.
  • Selecting The Right Cut

    First, a definition. Steaks are basically any piece of meat that falls under the category of “fast-cooking” cutscuts that are low enough in connective tissue that they don’t require the long cooking times that “slow-cooking” cuts require. The difference between a steak and roast essentially comes down to size. Any good roast can be cut into individual steaks .

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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.

    When In Doubt Oversalt

    How to Grill the Perfect Steak – Easy Tips for a Juicy Tender Steak

    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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    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.

    Choose Your Grade Of Meat

    Lets start with the grades of meat. There is Select, Choice, and Prime.

    • Select is usually the grade of sale-priced, or advertised meat. Its considered basic level meat by the USDA, there is not a lot of marbling.
    • Choice grade, will have a Choice sticker on it signifying the grade, is just above Select. It has moderate marbling and considered great meat by most, if youre on a budget Id recommend starting there so you still get good meat.
    • Prime grade. The last and best grade of meat in my opinion is Prime. It is the highest quality meat by the USDA and has abundant marbling. Trust me, it will always be worth it to pay the extra money per pound for the Prime grade.

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    Bonus Tip From A Steak Wizard: Pan = Perfection

    My last trick especially with a steak like a ribeye that tends to flare up on the grill is to cook it in a cast iron pan right in the barbecue. This lets the steak cook and stay covered in its own juices. Throw in a couple tablespoons of butter for basting and some fresh herbs and you just might have one of the best steaks youve ever eaten.

    How To Grill Tri Tip

    how to grill the perfect steak

    The tri tip is a triangular cut of meat from the bottom sirloin. It became popular in central California in the 1950s and is sometimes called the Santa Maria Tri Tip. Its a large, boneless cut of meat thats fairly tender and full of flavor. Its delicious with a rosemary coffee rub or marinated in a red wine black pepper marinade.

    When grilling a tri tip, youll want to use indirect heat. This means, half of the grill will be heated, while the other half of the grill is turned off. After a quick sear on the hot side of the grill, move the tri tip to the cool side of the grill to continue cooking over indirect heat.

  • If youre going to rub the tri tip, prepare the rub and generously rub it all over the meat. If youre going to marinate the tri tip, prepare the marinade and marinate the tri tip for 6-8 hours.
  • Heat half of the grill over high heat, between 400-450 degrees Fahrenheit and leave the heat off on the other half of the grill.
  • Once the heated side of the grill is hot, place the tri tip on that side of the grill and sear for 1-2 minutes per side over high heat.
  • Move the tri tip to the unheated side of the grill, keeping the other side of the grill on high heat. Close the lid on the grill and continue cooking the tri tip for 10-15 minutes per side.
  • Use an instant-read thermometer to check the internal temperature of the tri tip and remove the meat from the grill once you reach the desired temperature.
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    How To: Grill The Perfect Steak

    I almost named this post, How to cook a steak that doesnt suck. Vegetarians beware this one is not for you . Go browse our dessert section today while the rest of us stay here and look at slabs of beef. Its no secret that Kate and I like our meat. Ive actually noticed at a lot of the business related events we attend where fancy dinners are involved, the women in attendance almost always order fish, or grilled chicken, or a stinking side salad, and then leave 3/4 of it on their plates when theyre finished. If theres a beef filet on the menu, Kate and I both order it about 98 percent of the time. And you better believe we chow down every last bite too. I want to show you all that you really can cook an awesome restaurant quality steak at home. You can also totally ruin a perfectly good restaurant quality steak at home. So follow our steps to grill a steak that doesnt suck, okay?

    1. Choose the Right Cut

    I could write a whole post on different cuts of steak, so just for today well focus on the most traditional backyard bbq steaks. My personal favorites for grilling are Rib Eye and NY Strip, so Ill show those in my photos. If I had to go for just one, Id pick a rib eye every time.

    *If you are working with a less-expensive cut of meat, check out this cool method of salting. Jaden of Steamy Kitchen has a fantastic explanation of how to turn cheap choice steak into Gucci prime steak

    5. Finish Cooking

    7. Embrace your carnivorous side.

    Use A Thermometer And/or A Timer

    Whether you are cooking a thick steak or a flat, thin cut of meat will determine whether you need a meat thermometer or not. For steaks that are at least 1 1/2 inches thick, you will want to use a meat thermometer to get an accurate reading. For rare, remove steaks at 120 F to 125 F, medium rare 125 F to 130 F, and medium 130 F to 135 F.

    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.

    Try to avoid this if you can, but if you just have to take a peek, remove the steak from the grill and use the tip of a paring knife to make a cut into the center of the steak to see how things are going. Keep in mind that the steak will continue to cook as it rests after being removed from the grill. Cutting into the steak is discouraged because it will release the precious juices that help flavor and tenderize the meat.

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    How Long Do You Cook A Tomahawk Steak In The Oven

    If you dont want to grill your tomahawk, you might instead choose to cook it in the oven. To do this, you will need to begin by setting your oven to 225 degrees Fahrenheit before leaving it to pre-heat.

    When your steak is prepared and the oven has preheated, you can then place your tomahawk in the oven. To do this, you should place the steak on a cooling rack, and then place the cooling rack in a baking sheet. You might choose to cover your baking sheet with foil to make cleaning up easier.

    Then, all you need to do is cook your steak in the oven for around 45 minutes, or until it reaches an internal temperature of 125 degrees Fahrenheit. This temperature will give you a medium steak, so if you prefer your steak cooked differently, you will need to leave it in the oven for longer or take it out earlier.

    Season Your Steak And Refrigerate

    How to Grill the Perfect Steak

    You’ll want to season the steak with salt a few hours before grilling. Follow this simple rule of thumb from grilling expert Meathead Goldwyn: Season the steak with 1/2 teaspoon of kosher salt per pound of meat and refrigerate for 1 to 2 hours. “You do not need to rinse off excess salt. It will all be sucked into the meat.” The salt acts as a dry brine, helping the meat stay juicy throughout the cooking process.

    For thinner, tougher cuts like skirt, hanger, or flank steak that come from muscular parts of the cow, you can also use a instead. Consider adding sugar into the mixit’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.

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    How To Grill Steak In 10 Easy Steps

      Getting ready for summer means buying too many beach towels, trying to find a friend with a pool, and learning how to grill steak properly. A perfectly-cooked steak is the pinnacle of achievement in the grilling world, but it’s an easy thing to mess up if you don’t know what you’re doing. Commit these 10 rules to heart, and you won’t need to rely on your watch or even a recipe. The skill to grill will forever be in your bones.

      Which Cut Of Steak Is Best

      All steaks are great for grilling but there definitely is a hierarchy. Here are the best steaks to grill from oh my gosh that the best to these are great. Because lets be honest, all steaks are great.

    • Filet Mignon This steak is known for its tenderness. It is usually 2-3 thick and oh so tender. It has a very mild steak flavor.
    • Ribeye The most marbling, and the richest steak flavor of steaks. You can buy bone-in or boneless on these if you dont mild dealing with the bone Id recommend buy it bone-in because the bone gives it more flavor.
    • Tomahawk Steak Essentially this is a Bone-in Ribeye Steak but it has at least 5 of the bone extending. Think steak with a handle, but with the most intense glorious flavor. I love to do a reverse sear on these.
    • New York Strip This is a well-marbled steak, not quite as much as the Ribeye but with firmer texture.
    • Top Sirloin Naturally lean, signature angular cut by Omaha Steaks. Usually between 5 and 10 ounces.
    • T-Bone Now this is deal, 2 steaks in one cut. In a T-Bone you get both a filet mignon and NY strip. It has the iconic T shaped bone in the middle.
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      Defrosting Your Choice Of Steak

      Next up, like every other meat that you have to cook, defrosting enters the picture!

      For this steak, itd be in your best interest to let the steaks sit outside your refrigerator, covered, and at room temperature.

      Dont forget that when you defrost for too long, youre giving bacteria and all kinds of junk a BETTER ENVIRONMENT to multiply.

      And well, if were aiming for the best or even just something completely edible, you dont want any of that.

      So start defrosting your steaks around 20 minutes before you start grilling them!

      Always Let The Meat Rest

      how to grill the perfect steak 2

      Perhaps the most important step that most people don’t do is allowing the steaks to sit once they are taken off of the grill. The steaks need to rest for 5 to 10 minutes before serving or cutting them. This gives the juices a chance to redistribute throughout the steak, which both helps it finish cooking evenly and keeps the meat moister and more flavorful. Place the cooked steaks on a cutting board or platter and tent loosely with aluminum foil. Once rested, either slice or serve the steaks whole.

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