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.
What Is Top Round Steak
Taken from the hind leg of the cow, the round is a primal cutthat is, one of the initial pieces of meat thats separated from the animal during butchering. As such, the top round is whats known as a sub-primal cut.
Top round steak is fairly tender, but more flavorful than some lean cuts. Its also easy on the wallet, which makes it an appealing choice for the grill. When its cut into thick slabs, its often labeled as London broil, but thinner slices are touted as Swiss steak. You might also see it advertised as inside round.
As you might have guessed from the name, top round is the most tender portion of the round. While its often cut and sold into large roasts, the meat makes an excellent steak when its marinated and grilled properly.
How To Grill A Steak:
Ok, you bought a great steak and you prepared it well! Now, lets cook it!
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How To Cook Bone
How to cook steak depends very much upon the cut you choose. Bone-in steak is always a good steak choice, prized for its tenderness and flavor. The best way to cook bone-in steak is on the grill. But pan-seared bone-in steak is also mouthwatering, and you can broil bone-in steak in the oven as well. No matter which method you choose, our cooking instructions and video will deliver the tender and juicy steak you crave. Use a meat thermometer and you can be sure your steaks are cooked to perfection!
How Long To Grill Steak
For a 1 1/2-inch thick steak, here are the general cooking times:
- 6 to 8 minutes for rare
- 7 to 10 minutes for medium-rare
- 10 to 12 minutes for medium
- 12 to 15 minutes for well done
Note that the USDA recommends cooking whole cuts of beef to an internal temperature of 145°F.
Keep in mind that the thickness of your steak, the heat of your grill, and your desired level of doneness will all impact the time it takes your steak to grill. Raichlen suggests checking the temperature of the steak by inserting a digital meat thermometer through the side, not top down. You can also use Elises handy dandy guide.
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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.
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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How Long To Cook Steak
- Blue: Should still be a dark colour, almost purple, and just warm. It will feel spongy with no resistance.
- Rare: Dark red in colour with some red juice flowing. It will feel soft and spongy with slight resistance.
- Medium-rare: Pink in colour with some juice. It will be a bit soft and spongy and slightly springy.
- Medium: Pale pink in the middle with hardly any juice. It will feel firm and springy.
- Well-done: Only a trace of pink colour but not dry. It will feel spongy and soft and slightly springy.
Its very important to consider the size and weight of your steak before calculating the cooking time. If youre unsure, take advantage of the expert eye of your butcher who should be able to tell you how long you need to cook your meat.
Fourth Position And Testing For Doneness
As you prepare to turn the steak for the last time, it’s time to start checking for doneness. The steak should show no red around the side and the top side should have a rich brown color. As you pick the steak up to rotate it 45 degrees , feel the density of the steak. A medium-rare steak should be firm but still have a good amount of give. Close the lid of the barbecue and continue grilling.
After this last position, turn down the heat on your grill and, if needed, test the temperature of the steak. The internal temperatures for different levels of doneness are:
- Rare: 120 to 130 F
- Medium Rare: 130 to 135 F
- Medium: 140 to 150 F
- Medium Well: 155 to 165 F
- Well: 170 F or higher
If your steak needs more cook time, leave it where it is and continue grilling on medium heat until done.
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Grill The Best Steak Of Your Life In 6 Steps
No one wants to mess up steak on the grill. For one thing, a leathery over-cooked steak makes for an extremely sad eating experience. For another, steaks are expensive! From grilling pro Jennifer Chandler, we have six steps that will guarantee a perfectly grilled steak every time.
When I asked Jennifer about steaks and explained my nervousness about grilling them, her excitement kicked up a few decibels. She immediately responded, One of the things that I always tell people is that they dont have to be intimidated by grilling a nice piece of steak. Then she broke it down for me:
Salting Early Pays Off
You might have heard the warning that you shouldnt salt meat too far in advance of cooking because it can draw out moisture. Its true that salt draws moisture towards itself, but over the course of 20 to 30 minutes thats a good thing, because the salt begins to dissolve into that little bit of moisture.
When the steak hits the hot cooking grate, the sugars and proteins in the moisture combine with the salt and other seasonings to create a delicious crust. Any moisture you might lose is well worth the flavor of that crust.
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Cooking Your Beef Flank Steak Recipe
Once your grill is hot enough, brush the metal bars of your grill with vegetable or olive oil using a grill brush. You are now ready to place your flank steaks on your grill. As soon as your steaks come in contact with the surface of your grill, they should start to sizzle. Pro Tip: If you do not have a grill brush available, you can use bunched up paper towels dipped in oil. Make certain your hand does not come into contact with the surface of your grill.
During the first few minutes, you will be searing your flank steaks. This will require between three and four minutes. Use a pair of tongs to turn over your steaks. Provided your grill was nice and hot, you should see blackened or dark brown areas of your steak with a crispy appearance. If your meat is not well seared, turn it back over immediately and let your meat continue to cook.
Once your flank steaks are well seared, cook them on the other side over high heat for another three to four minutes. This will ensure you have a crispy layer on both sides for a great taste and the ideal texture. You will enjoy the caramelized exterior of your steaks. Once both sides of your flank steaks have been seared, you will need to move them to a cooler section of your grill. You can do this using your tongs.
- Rare: 120 degrees Fahrenheit
- Medium-Well: 150 degrees Fahrenheit
- Well done: 160 degrees Fahrenheit
Dont Cook Your Steaks Straight From The Fridge
Prentiss recommends taking out your steak from the fridge about one hour before youre going to cook it and setting it on a roasting rack.
Sharp prefers to season his steaks a couple of hours in advance, and then agrees about letting them come to room temperature before cooking. Theres an exception, however: If on the thinner side, he says, starting it cold will give a buffer from overcooking the center.
While chefs differ about the amount of room temp time before cooking, chef Dinesh Jayawardena recommends not squeezing the time below a half hour.
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How To Cook Steak Sous Vide
There’s another way to get juicy steaks on the stovetop. It’s a technique called sous vide . It starts with the same searing technique as above. but instead of going from skillet into a very hot oven, the steak gets sealed in a plastic bag and goes into a hot water bath to finish cooking. Interested? Watch this video for all the details:
VIDEO: Sous Vide New York Strip Steaks
Chef John’s technique doesn’t require expensive sous vide equipment — all you need is a heavy pot and a cooking thermometer. See how it’s done!
How Long To Grill A Steak
According to the USDA, beef should have a minimum internal temperature of 145 degrees F. However, steak is commonly cooked anywhere from 125 degrees F to 160 degrees F, depending on personal preference.
Of course, how well done you want your steak to be is going to affect your cooking time, so we recommend using an instant-read meat thermometer to check for doneness. Here are some general steak cooking times, based on an internal temperature of 145 degrees F:
Related: Grilling Times For Beef
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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.
Dont Forget The Thermometereven If Youre A Pro
Chef Christian Ragano thinks this is one of the most important things to remember. Temping a steak by hand can be tricky, he says. It takes a ton of practice and a ton of experience. Thomas Keller once said, You have to cook a steak a thousand times just to suck at it.’
Dont have a meat thermometer on hand? Ted Hopson, chef and co-owner of L.A.s The Bellwether, recommends using metal cake testers. People always are looking for secrets on how to get the perfect steak doneness, he says. We use metal cake testers. the best tool you can use for this. Insert the metal tester into the steak, leave it for five seconds, then pull it out and touch it to your lips or inner wrist. The internal temp of the steak will tell you how done it is. If it is cold, your steak is rare, if it is just warm, medium rare, slightly hot, medium, etc… No more pushing on it to test itwhat happens when you hit a muscle knot? now it is even easier. Plus, cake testers are less than a dollar and you can get them in baking sections or on Amazon.
Chef Prentiss offered these numbers to aim for:
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How To Know When Steak Is Done
The time needed to cook a steak varies depending on its thickness, and how you like it. Dont be tempted to cut into a steak to see if its done. This allows the precious juices to escape, making the meat tough. Instead, press the centre of the steak with the back of your tongs if its medium the meat will spring back. Use this guide for cooking times and to tell when its ready.
How To Grill A Perfect Ribeye Steak On A Gas Grill
You cant beat the flavor of a ribeye. If youre not familiar with how to cook this cut of beef, its simple on a gas grill. Follow the steps below to cook the perfect ribeye at your next backyard barbecue.
Ribeye steaks are one of the most flavorful cuts of meat because of their marbling, or fat content. The more marbling, the higher the USDA grades the steak. Prime is the highest rating, followed by Choice and then Select. Our experts recommend buying ribeyes that 1.25 inches thick with marbling throughout. Anything much thicker or thinner could make cooking more difficult, and the fat enhances the flavor.
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Taking Off The Chill Speeds Up Cooking
The goal of grilling a steak is to brown and lightly char the surface while also cooking the interior to a perfectly juicy doneness, right? If the steak is too cold, the interior might require so much cooking time to reach that perfect doneness that the steak overcooks deep below the surface, turning gray and dry.
Let your steaks stand at room temperature for 20 to 30 minutes before grilling. They will cook faster all the way to the center and stay juicer.
Why Salting Time Is Important
If you salt the steaks, say 30 minutes prior, itll do more harm than good. Because when you salt meat, salt draws out the moisture onto the surface of the meat and that moisture wont get reabsorbed within 30 minutes. That moisture will prevent a beautiful sear were looking for in a perfect steak.
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Choose The Right Piece Of Steak The Quality Of Your Final Product Depends On Your Starting Ingredients
Finding the best product you can get your hands on is always the hardest part of cooking a great steak, says Ryan Prentiss. Hes executive chef at Prime + Proper steakhouse in Detroit, Michigan. There’s really only three things in my opinion that make for a good grilled steak: Beef, salt and fire.
He goes on to explain: We only work with USDA Prime beef, which is the highest grade of beef available, and accounts for only 1.5% of the beef in the nation. Fat is flavor, so look for beef that looks plump, bright red and has the most marbling. Marbling is the intramuscular fat present in high quality beef that gives it a marbled appearance. Grain-fed or grain finished beef will have more marbling than a grass-fed beef.
On aged steak:
If you’re lucky enough to be able to find a butcher that has dry-aged beef,” Prentiss says. “I highly recommend trying anything aged from 15 to 30 days until you become acquainted with the flavor.
Chef Joe Cervantez agrees, specifying that steaks eat best at 23 to 28 days. Hes executive chef at Brennans of Houston. Most steaks from the grocery store are aged 14 days, he says. If youre up for trying your hand at aging and are lucky enough to have access to a cryovac, he recommends packing the meat in an airtight seal until it hits at least 23 days.
On cuts and thickness: