Always Set Up For Two
Depending on your steaks thickness, the time it takes to cook it through can vary tremendously.
Now, for any steak you grill, youll want to create a beautiful, dark crust by searing it hot and fast. All that dark brown coloring is extra amazing flavor created by the Maillard reaction.
If you dont get a good, dark sear, you are missing out on bundles of flavor. So you MUST sear your steak with a screaming hot grill.
However, if you cook anything but the thinnest of steaks all the way through hot and fast, you will severely burn the outside and ruin it before the inside has even cooked.
So you need to grill your steak in 2 stages:
- Hot and fast searing over direct radiant heat to get a good Maillard crust for added flavor.
- Slowly over indirect heat to slowly cook it through to the center, without burning the outside.
So you need to set up your grill as a two-zone cooker.
You want to bank all your charcoal to one side of your grill, so you have a very high heat direct radiant side for searing.
Then you want the remaining half of your grill set up with no coals so that you can place your steak away from the heat source.
This indirect cool zone will cook the steak far slower until perfectly done throughout while removing the chance of burning
If you have a gas grill, have a burner on for the high heat zone and a burner off for the cooler side same thing.
So which method should you use, and why?
Which Steaks To Tenderize
You should definitely consider tenderizing skirt steaks, flank steaks, and tri-tips.
These cuts have large, long muscle fibers that often turn tough on the high heat of a grill. Tenderizing these steaks prior to cooking, and slicing the meat against the grain will help yield tender results.
Chuck, round, London broil, and top sirloin steaks often benefit from tenderizing as well. These inexpensive cuts often have less fat than premium cuts. Tenderizing helps break the muscle fibers apart so your steak stays tender and juicy.
Cheap, lower-quality steaks usually benefit from tenderizing for the same reason, even if they are a more premium cut. Budget steaks often have less fat marbled through their meat and may have a lot of chewy connective tissue.
Tenderizing a budget ribeye or NY strip steak, for instance, will help break this cartilage up so you can grill it quickly. That way it wont dry out before it reaches your ideal level of doneness.
Tough Meat vs Chewy
A quick note about the terms tough and chewy. We often use them interchangeably, but when it comes to steak they do mean different things. Personal preferences also vary widely, which can add to the confusion.
Steaks are tough for two reasons. They may be tough because they naturally have long, thick bundles of muscles, like flank steak and chuck. Tenderizing can solve this type of tough-steak problem.
Pair It With Red Wine
It’s finally time to eat! How can you make the experience even more amazing? Just add wine. It’s a well-known fact that the right pairing of red wine and steak can elevate the flavors of both. You’ll want to stick with red over white or rosé because red wines have more tannins that complement the fats in your steak. Not feeling very confident about your wine choice? You really can’t go wrong with a Cabernet Sauvignon or even a Malbec. Bonus: Red wine has antioxidants, which is one of the 23 Surprising, Healthy Benefits of Alcohol!
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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.
Season Your Steak And Refrigerate
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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Setting The Temperature To Grill Steak On A Gas Grill
Judging how well a steak is done only by its cooking time is a common mistake. The temperature to grill a steak varies according to the steaks size and thickness, type, and shape of the cut .
To ensure you prepare a perfect BBQ steak, here are the necessary temperature settings to grill your steak on a gas grill. Generally the thicker the steak, the lower the temperature you need to grill a steak.
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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The Strip Steak Aka Ny Strip
The strip steak is one of the leaner cuts so it is difficult to find a well marbled piece. If well marbled and cooked properly they can be as juicy and tender as a filet. Since they have a low-fat content they are difficult to get it grilled right every time. That and the fact that it is second in price per pound to the filet lands it at number 5 on our list of best cut of steak to grill.
What’s The Biggest Steak At Longhorn Steakhouse
In this manner, what’s the best steak at LongHorn?
Beside above, how many ounces is the LongHorn Steak? Our 18 oz cut is bone-in, well-marbled, fire-grilled, juicy and delicious.
Accordingly, how much is a steak at LongHorn Steakhouse?
LongHorn Steakhouse Menu Prices
|Renegade Sirloin & Parmesan Crusted Chicken||Starting at $17.79|
|Renegade Sirloin & Redrock Grilled Shrimp||Starting at $18.29|
|Renegade Sirloin & Half-Rack Baby Back Ribs||Starting at $20.49|
|Starting at $26.49|
Does LongHorn offer senior discounts?
LongHorn Steakhouse does not offer a senior discount. Customers can save on dining through the LongHorn eClub and promotional offers advertised by local media.
What Are The Best Steaks To Order?
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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.
What Are The Best Types Of Steak For Grilling
Beef was made for fire and youll find many types of steaks are perfect for grilling. These are some of my favorites.
Other options include Skirt, Flank, Flat Iron and Top Sirloin.
Ask your store butcher if youre not sure, otherwise what should be an epic culinary event will turn into a disaster.
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Rd Best Steak To Grill: New York Strip Steak
What is a New York Strip Steak?
New York Strip Steak is a cut from the longissimus dorsi muscle which starts from the rib primal to the round primal. And the Strip Steak is the section in loin primal. The part of the muscle moves quite frequently and so it is firm and tight.
However, the NY Strip Steak is fairly tender although it is firm thanks to the great amount of marbling. The level of marbling of the Strip is between Ribeye Steak and Filet Mignon, it is evenly distributed and gives the steak a bold beefy flavor.
The name New York Strip was created by Delmonicos, a legendary Manhattan restaurant, since the 1830s. Typically, New York Strip refers to boneless strip steaks, whereas the bone-in strip steaks are called Kansas City Strip Steaks.
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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Follow These Key Tips
Remove The Chill
Steak right out of the fridge will cook unevenly. Set yours out at room temperature for 30 minutes before grilling.
Create A Crust
Want a restaurant-worthy crispy exterior? All you have to do is season your steak withREPEAT AFTER US!a very thick blanket of salt and pepper.
Take Its Temperature
Never guess again: If you really want to ensure your steak is cooked just right every time, use a meat thermometer.
If You’re In A Grilling Rut It’s Time To Switch Things Up Check Out Our Favorite Steaks To Toss On The Grill
I dont know about you, but I often find myself in a grilling rut. Week after week, Im grilling up the same top sirloin steak, a round of burgers and vegetable skewers. Well, its time to break out of that routine! Theres a whole world of meats you didnt know you could ask for at the butcher counter. But sometimes its hard to make changeshow do you know which is the best steak for grilling and which should be saved for other cooking methods? As a former restaurant chef, I know all about the different cuts of beef. There are many steaks well-marbled and tender enough to simply toss on the grill, and there are a few that benefit from some marinade. And then, there are a few cuts Id avoid completely when it comes to the grill. Lets take a peek at which steaks fall into which category.
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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.
How Do I Know When To Flip My Steak
All meat will tell you when it is ready to be flipped. When you want to get the cross hatched grill marks, you will sear Â¼ of the total cook time, turn the steak 45Â° and cook another Â¼ of the total time. Then flip and either cook without turning for Â½ the total time or you can turn 45Â° after Â¼ of the time.
Here is an example.
My filet is 1Â½” thick and I want it cooked medium rare or to an internal temperature of 130â/49â. My total cook time will be 12 minutes on Max High grill.
Cook for 3 minutes, make a 45Â° turn and cook for 3 more minutes. Flip and repeat.
HOWEVER, and this is SUPER IMPORTANT… if the meat doesn’t release easily, it’s NOT READY to be moved!
That’s what I mean when I say all meat will tell you when it’s ready to be flipped. If you go to turn it or flip it and meet resistance, let it cook another minute or two. You can shave that time off at the end of cooking.
If you force it to release before it’s ready, you will rip the sear right off the steak. You don’t want that!
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When In Doubt Pick The Ribeye
The best steaks for at-home grilling are marbled beef ribeye steaks or bone-in ribeye steaks , says Michael Vignola, Corporate Executive Chef at Strip House and Bill’s Bar & Burger. “The marbling enhances the flavor of these cuts while basting the meat in the cooking process to ensure a juicy steak,” Vignola says. Not sure what marbling is? It’s the little white flecks of fat in the meat.
And before you head to the store, here’s Your Guide to Understanding the Best Cuts of Beef.
Season The Steak Simply And Generously
Use lots of kosher or sea salt and freshly ground pepper. I like to sprinkle on garlic powder as well, but this is optional.
- Tip: Pat the steak dry with a paper towel first, brush with oil, season, then pat seasoning into steak.
- Tip: EITHER season right before grilling OR an hour or more before grilling . I season right before grilling.
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Start With A Clean Grill
Clean your grill with a wire brush after every useand make sure to do it while it’s hot. “When preparing the grill for a cut of steak, heat it for about 30 minutes or so, allowing it to heat to approximately 600 degrees Fahrenheit,” says Yandolino.
As it’s heating up, brush the grill grates with oil to prevent any sticking. But be careful about using a cheap or old brush in which the wires get caught on the grill believe it or not, but this is the very cause for an uptick in hospital visits in the summer months.