How To Prepare Steak For Grilling

For A Thick Steak Use The Reverse Sear Method

HOW to GRILL a STEAK by Master Chef Robert Del Grande

For steak that’s 1 1/2 inches thick or more, the best strategy to ensure meat that’s perfectly charred on the outside and cooked to desired doneness in the middle is the reverse sear. You’ll cook the steak until it’s almost at the desired doneness over indirect heat, then move it over the hotter direct-heat section of the grill for a final quick sear.

First, make sure the indirect-heat section of the grill is around 225°F , add the steak to that cooler part of the grill, and then cover the grill. When the lid is down, hot air circulates around it, and you can gently warm the meat so that from top to bottom, its the same temperature and color, Goldwyn said. You’re basically creating an oven for your meat.

Start checking the temperature of the steak after about 15 minutes , and continue checking every 5 minutes, until the internal temperature of the steak is 10-15 degrees below your target temperature . Once the food hits that temperature, its ready to move to the direct-heat side for a quick sear.

Next, you want to crank up the heat. Remove the steak to a plate and set aside. For a gas grill, close the lid and turn all the burners to high heat for a few minutes. For a charcoal grill, gather the lit coals into a pile or add half a chimney’s worth of fresh lit coals to concentrate the heat.

Avoid Individual Steaks If Cooking For A Crowd

Don’t be afraid to go with one large steak like a 32 oz Ribeye or 1 kilo Porterhouse for a group as opposed to multiple individual steaks, says Prentiss. One large steak is easier to manage and monitor on a grill than multiple smaller ones and armed with a good thermometer, any cook can nail a perfect medium-rare every time. Larger steaks like those also work well for two to six people because once sliced, the steak will have some slices that are cooked to the preference of each guest. Because of the inherent internal variation of cooking times within one steak, Prentiss says, you can accommodate diners who prefer medium rare and medium well with just one piece of meat.

Is A Traditional Or Reverse Sear Better For Tomahawk Steak

We tend to lean towards a reverse sear because it generally makes it easier to get a more consistent, uniform inside of the steak. If you dont get a traditional sear right or leave it on too long at the beginning, the outside portions of the steak might end up slightly overcooked compared to the inside.

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Charcoal Grill Vs Gas Grill

One of the most common questions from people who want to cook any cut of steak on the grill is whether they should use a charcoal grill or gas grill. Our answer? It comes down to personal preference. Gas grills can be easier to start up and maintain heat while you cook, but you also need to make sure you have a steady supply of gas to keep your grill working. Charcoal grills can give you that tell-tale grill flavor, but they also require a bit more work on your part while grilling.

One tip we can give: If youre using a gas grill, make sure it sears well. Generally, charcoal grills are better for searing thick steak over direct heat. However, some gas grills have special burners to help create a sear or variable sections that you can use to control indirect and direct heat. You want your porterhouse to get a nice sear on the grill, so whatever grill can ensure that sear should be a winner.

Grilled Steak Recipes Perfect For A Summer Cookout

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Some like it saucy. Some like it skewered. But no matter who youre firing up the charcoal for, these grilled steak recipes have got you covered through the end of the summer season. Steak traditionalists, look no furtheryou cant go wrong serving up plates of this classic Skirt Steak with B.A.1. Sauce . If youre in search of a crowd-pleasing cut to wow your cookout crew, can we recommend a BBQ steak recipe so perfect for a group gathering that we named it Party Steak? But theres more to it than just serving up a hunk of beef. Try it paired with blistered beans and tomatoes or mixed in with greens for a balanced steak salad. Oh, and pro tip: Before mealtime hits, make sure to freshen up on your grill skills with our step-by-step photo guide to grilling steak. Fire it up, friends, and make one of these grilled steak recipes tonight!

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How To Prepare Steak For Grilling

Two things are important here – temperature and seasoning. Especially for larger cuts, letting the meat come to room temperature before you cook it ensures the beef will cook evenly.

Small steaks benefit from a bit of chill if you’re aiming for mid-rare, as they cook much more quickly. We highly recommend letting the cut sit out for at least half an hour, even up to two hours for big pieces of meat.

Secondly, seasoning is king. Salt and pepper are the classics, and there’s a reason for that. While all sorts of rubs and marinades exist, if you’re just starting out, learn how to use the basics first. They’re your best friends when it comes to getting to know seasoning.

Salting your steak a couple of hours before you grill allows the seasoning to penetrate right through the meat, making it flavorful throughout. Some people even salt overnight.

If you’re in a hurry, don’t salt a cold steak 10-20 minutes before cooking – this will mostly just draw out moisture and dry the meat out. Salting right before the steak hits the heat means that you won’t lose moisture in this way.

One final tip is to pat the beef dry when you’re bringing it up to temp. This will allow it to develop a better sear when you grill it.

How To Serve Steak

After you let the steak rest for at least five minutes, you have a decision to make: to slice or not to slice. You can certainly serve steak whole with a steak knife and let the eater cut it themselves. We often prefer to slice the steak before it makes its way to the plate. This allows you to portion one steak to multiple eaters, cutting down on the cost of dinner without making it obvious that each person didnt get their own steak. It also ensures that the meat will be sliced against the grain, creating the juiciest, most tender bite.

To identify the grain, look for the long strands of muscle fibers running parallel to each other. Position your knife in a T to the fibers, creating slices perpendicular to the grain. Then, plate the steak with a killer side dish. Drizzle the slices with your favorite steak sauce if you like garlic butter or chimichurri are always good choices.

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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.

Medium Rare:

  • 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

How to Grill the Perfect Steak – Easy Tips for a Juicy Tender 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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How To Prepare A Steak For Grilling:

Now that youve bought a nice steak, heres how to prepare them before cooking.

  • The night before, remove the packaging and season the steaks with salt. That way, the steaks will get seasoned all the way in and will have a nice dry crust on the outside, which helps to get that beautiful charred crust. If you didnt get a chance to do this step, its totally ok. Simply follow the below steps.
  • About an hour prior to cooking, bring out the fully thawed steaks on the counter. Room temperature steaks cook evenly. If you havent salted the steaks the night before, now is a perfect time to do that. Make sure to dry the steaks well with paper towel before salting.
  • How Long Do You Preheat An Electric Grill

    You are probably going to need about twenty minutes to get your electric grill up to four seventy-five, but this definitely depends on the model. Newer models have a light that shows you when the grill hits its ideal temperature, but you can use a drop of water on the surface of the grill to see when youve reached your cooking temperature on an older grill.

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    Best How To Grill The Best Steak / How To Prepare Tasty How To Grill The Best Steak

    How To Grill The Best Steak It is easy to grill the perfect steak like a prono matter what recipe or cut of meat you usewith a few simple tips to follow. Any grill master worth his or her weight in charcoal knows how. Meet the steakizmo, the new smart gadget with a rather gimmicky name that promises to take the guesswork out of grilling. From picking the right cut of meat and seasonings to ensuring the perfect internal temperature, bon appetit magazine’s andrew knowlton runs down the do’s and don’ts of great grilling. Chicken, steak, burgers, kebabs all your favorite outdoor meats grill just as beautifully on an indoor grill.

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    Whether you’re cooking for your family or hosting a larg. We may earn commission from links on this page, but we only reco. Readily available jarred salsa verde makes this delicious dish fast and convenient. It is easy to grill the perfect steak like a prono matter what recipe or cut of meat you usewith a few simple tips to follow. There’s an art to cooking meat to your desired levels of doneness, and sometimes it can feel like a guessing game to reach that perfect medium rare of a steak or the well done bake a succulent chicken breast requires. There’s nothing like grilling out an amazing meal. Buying a good piece of steak does most of the work for you as basically. Learn which steaks are best for the grill and how to season and cook them to perfection.

    How To Tell When Steak Is Done

    how to cook steak

    How long steaks take to cook depends on many factors like the cut, thickness, grill temperature and preferred doneness. The best way to see whether or not your steaks are ready is to check the temperature with an instant-read thermometer. Measure the temperature in the thickest part of the center and make sure not to touch any bones.

    Meat Doneness Temperatures:

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    Place The Steak In The Hot Skillet

    The Spruce / Leah Maroney

    Place the steak in the center of the hot skillet. It is important that most of the steak is in contact with the metal as possible, so never use a steak bigger than your pan.

    This will generate a good deal of smoke, popping and sizzling, but you must wait exactly 2 minutes before moving the steak. You might think it is burning, but rest easy that everything is fine. Be patient and watch the clock closely.

    Dont Use Lighter Fluid Or Charcoal Briquettes If You Can Avoid It

    According to Prentiss, Always avoid lighter fluid if possible, and while convenient, charcoal briquettes can add an unpleasant kerosene flavor to meat grilled meats and should be avoided. If a wood/natural lump charcoal fire is unavailable or too inconvenient, propane grills will ultimately yield a better steak than charcoal briquettes and lighter fluid.

    The best way to go, however, is hardwood or hardwood lump charcoal. Natural solid fuels add the most flavor to steaks while complementing their natural flavors instead of overpowering them, says Prentiss. At P+P we use seasoned oak logs and a hardwood lump charcoal made from mesquite, this yields us a consistent fire with minimal smoke that burns around 800 degrees Fahrenheit.

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    The Best Cuts For Grilling

    First, let’s talk beef: rib-eye, strip and tenderloin are all great cuts for the grill. If you choose bone-in steaks, keep in mind that they take longer to cook. Look for good marbling to guarantee a juicy and tender cut. And ideally, steaks should be at 1 1/2 to 2 inches thick to form a nice charred crust without overcooking.

    Flank, skirt and hanger steaks are also great on the grill. These thinner cuts are best marinated, grilled quickly over high heat and sliced against the grain to serve.

    How To Grill The Perfect Steak

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

    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.

    You’ll need:

    • Salt and pepper
    • Very hot grill
    • Timer that shows seconds

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    S To Perfectly Grilled Steak

    1. Start with a Clean and Oiled Grill: More than cooking time, more than spice rubs, a clean grill makes all the difference when cooking great steak Clean grates keep the steaks from sticking when you turn them. All you need to do is heat your grill, give it a good scrub with a heavy duty grill brush, and lightly brush it with vegetable oil. This essentially creates a nonstick cooking surface.

    2. High Heat Cooking: Crank that heat up! You want the grill to be at least 450°F, or hot enough that you can hold your hand over the grill for just one second. High heat ensures a good sear and a crispy crust on these steaks.

    3. Season the Steak: Steaks dont need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper. If you want to get fancy, you can add spices like chili powder, paprika, or garlic powder to the rub.

    4. Turn Steak Once: Steaks are so quick-cooking that you really only need to turn them once. Flipping too frequently might also prevent the steaks from forming their tasty, well-seared crust . Theyre ready to be flipped when they release easily from the grill, just like with searing meat on the stove top. Use a pair of pincher tongs for turning the meat instead of poking it with a barbecue fork those forks just pierce holes in the meat, mauling it and releasing its juices.

    Rare: 125°F 130°FMedium-Rare: 130°F 135°FMedium: 140°F 145°FWell-Done: 160° and higher

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