How To Season And Grill Steak

Grilled Steak Internal Temperature

The best way to know if your steak is done is by measuring the internal temperature. Everyone likes to eat their steak slightly differently. Some like it well-done and some like it medium rare. So, below you will find internal temperatures corresponding to doneness.

• 135ºF rare
• 150ºF medium
• 165ºF well-done

Remember to always let your steak rest for at least 5 minutes after they finish cooking so they can continue to rise in temperature by 5ºF.

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.

How To Cook Steak On Grill

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Preparing The Steak For The Grill

Before you grill, gather the following supplies:

• Grill tongs
• Vegetable oil
• Meat thermometer

The steak should be removed from the fridge at least fifteen minutes prior to grilling. If you plan on using seasoning, coat both sides of the steak with vegetable oil, which will cause the seasoning to stick, while also preventing it from sticking to the grill. After the meat is lightly coated, liberally sprinkle both sides with seasoning.

In order to prevent any flareups, trim off any excess fat. Next, youll want to add some coarse salt to lock in the juices. Salt is considered a big source of flavor, especially when it comes to grilling a ribeye. Using a coarse salt is important since it can also provide a nice crunchy crust and helps to lock in the flavor.

Herbs De Provence Steak Seasoning

Herbs de provence is a flavorful and aromatic blend of green spices. Pick up a jar at the grocery store and create this seasoning blend by mixing two teaspoons kosher salt with a teaspoon each herbs de provence, sugar and coarsely groundblack pepper.

Editors Tip: If you cant find the pre-mixed spice, make your own by combining dried rosemary, basil, thyme, oregano, marjoram, tarragon, parsley and fennel seed.

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Tips For The Best New York Strip Steak Recipe

• Room Temperature Meat: Let the steaks rest on the counter at room temperature for at least 15 minutes before grilling. This will take the chill off of the meat and help the steaks cook evenly.
• How to Season New York Strip Steak: Don’t over-do the seasoning — you just need enough kosher salt to help draw out moisture, create a nice sear, and flavor the meat you don’t want too many other ingredients that will detract from the natural flavors. That’s why we love a light dusting of the simple combination of garlic, onion, parsley and basil in our all-purpose seasoning. Just some plain kosher salt, freshly-ground black pepper and a pinch of garlic powder will also work well!
• Use a Meat Thermometer: As explained above, the total grilling time will vary. Use an instant-read thermometer to know when your meat is done. For a medium-rare finish, the beef should reach an internal temperature of 130-140°F.
• Let the Meat Rest: Allow the steaks to rest on a platter or cutting board for at least 5-10 minutes before serving. This will give the juices time to redistribute through the meat so that they don’t all run out onto your cutting board.

How To Grill A Tomahawk Steak Presentation

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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Steak Cooking Time & Temperature

A key element in learning how to BBQ steak flawlessly is knowing the finished temperature depending on personal preference when it comes to your meats doneness. Heres a quick list of cooking temperature per steak doneness and key indicators to help you determine when the meat is ready to be taken out of the grill.

• Rare: 120-125°F internal temperature red, shiny, and soft when touched

• Medium-rare: 130-135°F internal temperature deep red to pink, soft but firm

• Medium: 140-145°F internal temperature pinkish color in the center part, a bit firmer

• Medium-well: 150-155°F internal temperature very light pink center with slight graying on the edges firm but tender meat

• Well-done: 160°F+ internal temperature no hint of pink color anywhere meat is very firm

To check the internal temperature precisely and conveniently, we recommend using a digital BBQ thermometer or meat thermometer. This stops you from opening the lid. To ensure your steak remains juicy and tender, never cut into it to check doneness and use tongs to prevent the meat from being pierced. Remember that when the lid is closed, the grill will be able to maintain optimal cooking temperature, resulting in beautifully and evenly cooked steak. When youve taken it off of the fire, allow to rest for 5 to 10 minutes before slicing and serving.

Which Cut Of Steak Is Best For Grilling

When I first started working on this recipe, my top contenders for the steak were the ribeye , the rib steak , the porterhouse, and the T-bone.

Any of those cuts will taste great grilled due to the significant marbling of fat, which leaves the meat tender, and flavorful. Let’s take a closer look at each:

• Ribeyes vs. Rib steaks: A ribeye has the bone taken out a rib steak, also known as a bone-in ribeye, is a ribeye with the bone in. Due to its extensive marbling, this cut cooks beautifully on the grill, bone in or out. Trim the thick fat from the outside edgeleaving it on will cause flame flare-ups that can give your steak an unpleasant burnt flavor. Don’t worry, trimming it off won’t result in lost flavor!
• T-Bones vs. Porterhouses: People often confuse these two cuts, which is understandable because both cuts come from the loin and both have a T-shaped bone with meat on both sides. But porterhouses are larger and actually have more of the tenderloin than the T-bone. The U.S. Department of Agriculture’s Institutional Meat Purchase Specifications say the tenderloin of a porterhouse must be at least 1 1/4 inches thick at its widest, while that of a T-bone must be at least 1/2-inch.

Ultimately, I chose to use ribeye steak for its flavor, size, and the lack of bone — I wanted to slice and serve this steak family-style, and the fact that it doesn’t have a bone makes that easier.

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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 Cook Top Sirloin Steak

How to cook steak depends very much upon the cut you choose. Top Sirloin steak is always a favorite steak choice, prized for its hearty beef flavor. The best way to cook top sirloin steak is on the grill. But pan-seared top sirloin steak is also exceptional, and you can broil top sirloin 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!

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Seasoning Is About What You Choose And How You Apply It

You can use a simple salt and pepper blend, a complicated rub, or a ready-made steak seasoning blend from the store. Each one will bring different flavors to the meat. But the keyno matter what you choose to season your pellet grill steaks withis how you apply the seasoning.

Dont just shake it on and throw the steaks on the grill. Take your time to massage the seasoning into the meat on every side. Pour it into your hand, and rub it thoroughly onto the steaks with your fingers. This will make a huge difference!

How To Season Ribeye Steak For The Perfect Steak Meal

Weve dished about how to season ribeye steak for the perfect ribeye steak in your very own kitchen. Now, its time to test it out! Grab yourself some USDA Prime ribeye steaks from Chicago Steak Company. Well get them sent to your home within 5-7 business days, ready for you to enjoy with your family. Dont forget to browse the rest of Steak University to find recipes, cooking tips, and more inspiration for your yummy steak dinner.

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How Do You Grill Steak On A Charcoal Grill

Grilling on either a gas or charcoal grill involves pretty much the same process. Using a thick cut steak, ensuring the grate is hot before you start grilling and using a digital thermometer is really all you need to do to ensure your steak is cooked to perfection. Ceramic charcoal grills can give you more control over the grates cooking temperature and will also infuse your meat with a nice smoky flavor, which is why so many grillers swear by them. If youd like to learn more about charcoal grills and how they work, to visit our portable charcoal grill buyers guide.

Which Seasonings Should I Use On Steak

• When seasoning a steak, you can’t go wrong with the classic freshly cracked black pepper and kosher salt. Finishing salts such as flaky sea salt and can be applied at the end as a final touch.

• Add some chopped herbs such as thyme, rosemary or sage to your salt to make a flavored salt for your steak.

• For restaurant-quality steaks, baste them in butter and herbs during the final few moments of cooking. This will impart the delicious buttery flavor you know and love from your favorite steakhouse.

• A quick and easy tip that packs a punch of flavor is rubbing your cooked steak with a clove of garlic. Simply slice your garlic in half and rub the cut side all over your resting steak.

• Try making a custom spice blend by mixing together any number of dried seasonings such as garlic powder, onion powder, smoked paprika, rosemary, thyme, cumin, chile powder and brown sugar. Store in an airtight mason jar to have ready whenever needed.

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How To Cook Top Sirloin Steak On The Grill

• Be sure your steak is completely thawed.
• Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before grilling.
• Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.
• To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear both sides for 1-2 minutes. Then move to medium, ash-covered coals and continue to grill for the times listed in the chart below. Turn about 1 minute prior to the halfway point.
• To cook on a gas grill, preheat on high. Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill for the times listed in the chart below. Turn about 1 minute prior to the halfway point.
• For the perfect medium-rare top sirloin steak, grill for 9-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
• Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise about 5°F during this time . The final temperature will read 135°F.
• Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.

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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You Cant Put Moisture Back Inside A Steak

Steaks grilled over high heat will lose moisture. This means that the fat and juices are literally pushed out of the meat. Over time, as we’ve made steaks easier to digest, this is an unfortunate reality. Perhaps the most important part of maintaining this moisture when grilling a steak is to take it off the heat before it becomes too dry.

You usually only have a minute or two to execute this. When steaks go from medium rare to medium, or from medium to medium well can happen quickly. You must be vigilant to catch that window. Never walk away from a steak on the grill. Be cautious as its always better to take a steak off when its underdone than to let it over cook, because you can always return it to the grill.

How To Cook Top Sirloin Steak In The Oven

• Be sure your steak is completely thawed.
• Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking.
• Set oven for broil and preheat 10 minutes.
• Season steaks as desired we recommend Kansas City Steak Original Steak Seasoning.
• Place steaks on the rack of a broiler pan. Position broiler pan in oven so that the surface of the beef is 3 to 4 inches from the heat. Broil to desired doneness, according to the times listed below.
• For the perfect medium-rare steak, broil in the oven for 10-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
• Rest your steaks for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise for as much as 5°F during this time . The final temperature will read 135°F.
• Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.

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Brush The Steaks With Melted Butter

Finally, it’s common practice to brush some oil onto steaks right before grilling them. Doing so prevents the steaks from sticking to the grill and provides a bit of moisture. This is all well and good, but do you know what tastes even better than oil? Butter. So we always brush some melted butter onto my steaks before we grill them.â

Clarified butter works best because it has a higher smoke point than whole butter, but if you don’t have time, whole butter is fine. Alternately, use a combination of melted butter and oil. Just brush it lightlyâthe steak shouldn’t be dripping with oil when it hits the grill, or it could start a grease fire.â

Tips For Perfect Grilled Steak

• Set up the grill at least 15 minutes before you start grilling. Start with clean grill plates to prevent steaks from sticking when flipping.
• Preheat grill or barbecue Your grill needs to be HOT! At least 450°F to get a good sear and a crispy edges. Find the hottest areas by carefully and slowly waving your hand 6 inches above the grill plates.
• Lightly oil Using tongs, lightly grease grill plates with a folded paper towel dipped in oil.
• Pat steaks dry Let steaks sit out at room temperature for 15 minutes, then pat dry with paper towel to ensure the perfect sear. Season with salt and pepper, plus anything else you like: paprika, chili powder, cumin, garlic powder, etc.
• Flip with tongs Use a pair of tongs instead of a barbecue fork to avoid piercing holes in the meat and releasing crucial juices. Flip only once during cook time to give them time to form that beautiful crust. Youll know they are ready when they easily lift off the grill.
• Slather with garlic butter the BEST part about this recipe. You can grill your steaks AND have delicious melted garlic butter running down them, infusing them with so.much.flavour. Youre going to use half here, saving the rest for your shrimp.
• Rest Allow steaks to rest for a good 5 minutes before slicing to let the juices settle before serving.

While steaks are resting, grill your shrimp, brushing them with the remaining butter. Get ready for a flavour explosion.

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