Rare Steak Temperature And Cooking Tips
For those who like their steak just barely cooked, rare is a go-to order. The steak will be charred on the outside and just warmed through on the inside with a ruby-red color. Cooking your steak rare really allows the flavor of the meat to shine, but it’s not for the faint of heart.
To cook a rare steak, place it on a hot grill for approximately 5 minutes. Flip, rotate, and move to another spot on the grill. Cook an additional 3 minutes, or until it reaches an internal temperature of 125 degrees F . Let rest for 3 minutes, slice and serve.
How To Grill Steak Perfectly:
First you are going to want to pick your cut of meat. ;Now, everyone loves a good filet mignon, I am not exception. ;The other go-to is a New York Strip classic. ;But, my absolute favorite is a ribeye. ;There is just enough fat marbled through it that it marinates itself as it cooks and stays incredibly moist and tender. ;The flavor is amazing. ;It is my go-to. ;Go grab a 1 inch ribeye for you and whoever else you are having over..
But Filet Mignon is hard to beat!
Next, after you go out and grab your cut of meat, you are going to want to let it come to room temp before you season your meat. ;Just salt and pepper people. ;You dont need to reinvent the wheel. ;But first, take a fork and pierce the meat all over fat and everything. ;Then sprinkle with salt and ground black pepper; on both sides enough that it will be nicely seasoned, but not over-powered with either.
You can also if you want always fun to mix things up!
After you have cleaned your grill thoroughly with your brush, spray it with a grill-worthy non-stick spray and then turn it up to 450-500.
Place steak over;direct heat to sear let it stay over direct heat for 3-4 minutes. ;Flip and sear an additional 3-4 minutes on the other side.;If you are cooking a fattier meat, like a ribeye, you will probably want to move the steak over to indirect heat at this time. ;Leaner meats, like a New York Strip or Filet should be left over direct heat the entire time.
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Now quickly before we delve deeper into some more details about this chart, theres a valuable trick that differentiates a regular BBQ from that which is done by a pro the resting time.
You will observe in the chart a resting time required to follow before serving your meat and may wonder if this is necessary at all. It is super necessary as there is a thin line between great tasting BBQs and just an okay tasting BBQ. A part of this line lies between cooking and its serving which is its Resting Time.
Eating the food right after it has been removed from the fire prevents you from enjoying a balanced and complete taste as compared to it being rested.
The resting time allows the meat to sit in its generated heat from the cook for a few minutes. In the process, the meat finalizes its cook, locks in juices, tastes, flavors, and cools it down slightly making it just very ready to bite in with royalty.
Now, to the beginning of the infographic and lets take a majestic walk through the items on the list.
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Remove From Fridge Let Steak Get To Room Temperature
So you normally dont want to cook a steak straight out of the fridge you want to get it up to room temperature so that it doesnt take as long to actually start cooking.
Its just a little bit harder to get a crust on the outside and the proper cook on the inside if you starting at a lower temperature stop.
How To Tell When Steak Is Done
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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Cooking Steak In A Sous Vide
Your sous vide will get your steak exactly to your desired doneness temperature. However, it takes a lot longer than cooking on a grill probably about an hour.
MAILLARD REACTION CAN’T HAPPEN IN A SOUS VIDE AS THE TEMPERATURE OF THE WATER ISN’T HIGH ENOUGH
Also, that important Maillard reaction above can’t happen in a sous vide as the temperature of the water isn’t high enough. Experienced sous vide cooks recommend searing the steak first, then beginning the sous vide process.
Reverse Sear Ribeye Steak The Professional Way
- Preheat oven to 275°F. Place steaks on a wire rack over a baking sheet.
- Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature.
- Remove and let steaks rest for 5 minutes, covering lightly with foil.
- Preheat a heavy skillet or cast-iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
- Add some butter or oil and sear steaks for one minute each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
- The sear will give your steaks the rich golden brown color and enhanced flavor that is typically associated with grilled steaks.
- Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.
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Does Tuna Steak Need To Be Cooked Through
Do not ruin fresh tuna by overcooking
There is no doubt that tuna is a favorite food for many. If you are cooking fresh tuna at home, it should ideally be cooked medium-rare, seared very quickly over high heat, preferably on a grill. If you cannot handle medium-rare tuna, at least do not overcook it.
How To Cook Ribeye Steak
How to cook steak depends very much upon the cut you choose. Ribeye steak is always a popular steak choice, prized for its tenderness and flavor. The best way to cook ribeye steak is on the grill. But pan-seared ribeye steak is also delicious, and you can broil ribeye 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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Searing Steak For The Maillard Reaction
The Maillard reaction is one of nature’s greatest miracles. It is a cascade of chemical changes that happen when meat reach approximately 285 to 325 degrees Fahrenheit.
THE MAILLARD REACTION IS ONE OF NATURE’S GREATEST MIRACLES.
At this temperature, certain amino acids and sugars react with each other to create hundreds of delicious flavor compounds and pleasing aromas. The meat also begins to turn brown as a result of this reaction.
The same reaction happens in bread, vegetables, and most things we eat. That classic “cooking” smell we’re all drawn to that’s the Maillard reaction you’re smelling.
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.
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How To Grill Tuna Steaks On A Propane Grill
Propane grills make cooking tuna steaks incredibly quick and easy, so they are a fantastic way to achieve a quick weeknight dinner for you and your family.
To cook your tuna steaks on the propane grill, make sure that the rack is about 4-5 inches from the grills flame and turn it on at medium-high heat. After adding your marinade or seasoning to the tuna steaks, place them directly on the grill rack.
Leave the tuna steak on the rack for about 4-6 minutes depending on how done you want them to be in the center. Use the ThermoPro Meat Thermometer for a more accurate idea of the tuna steaks internal temperature. Flip the tuna steaks, and allow them to cook for an additional 4-6 minutes on the other side.
If you want the edged of a thick tuna steak to become more brown as well, use tongs to hold the sides of the steak over the grills flame for about a minute or two, rotating to brown along the entire edge.
Whats Your Beef A Rundown On All The Different Types Of Steak
The good news is there are many names for the same cut. This is part of the confusion. But when you realize that in fact a Delmonico steak is the same as a strip steak, the long list of names is less daunting.
Lets start with one cow and work our way to the grill. The cow is divided into eight primal cuts: chuck, rib, short loin, sirloin, round, shank & brisket, plate and flank. Of these, all but the shank & brisket cut can be further cut into steaks.
As we know, not all steaks are equal. And an easy way to remember which cuts will be tender and which tough is to think about what a cow does all day. It eats. It walks. And yup, thats about it!
So, starting with the middle back where the muscles get no workout at all, these are your tender cuts: rib, sirloin, tenderloin. Move outwards and down to the working and moving parts of the animal and the meat will be leaner, muscled and tough: shank, chuck, brisket, round.
Now there are great ways to make all these cuts successful on the grill, but you need to know which method to use.
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Grilling The Perfect Steak: A Simple Grilled Steak Recipe
Want a recipe for grilling the perfect steak that you can try out for dinner tonight? You can do this with rib eye, porterhouse steaks, boneless strip, or whatever other cut delights you the most. You can also use a steak marinade overnight and grill the steaks the next day. This recipe serves four.
How Long To Grill Steak Any Cut Any Thickness
|Rib; eg. ribeye, Delmonico, beauty||Delicious tender cut. Look for bright color and good marbling||High direct heat||1 1/4||4-5 minutes per side, then check the internal temperature. If not quite at 125°F turn off grill and leave steaks on covered grill for a couple more minutes|
|Short loin; eg. T-bone, filet mignon, Chateaubriand, porterhouse||The king of steak cuts, this much-prized cut yields the best steaks out there. Melt-in-the-mouth results with short grill time.||High direct heat||1 1/2||4 minutes per side, for medium-rare rotating once halfway through for pro grill marks! Add a couple more minutes for medium and a couple more for well done|
|Sirloin; eg. Santa Maria, strip loin, flap, pin-bone, tri-tip||A slightly leaner cut that nevertheless grills up great. Be sure not to overcook to toughness||High direct heat.||1 1/2 thick||4 minutes per side, for medium-rare . Add a couple more minutes for medium and a couple more for well done|
|Round; eg. sandwich, minute, round tip||A lean, budget but full-flavored cut from the working end of the animal! Marinate first to tenderize.||Very brief very high heat||1||3 minutes per side to medium rare . Add a pat of butter on top to finish to boost flavor and fat.|
|Plate & Flank; eg skirt, hanger, flank, jiffy||Flavorful steaks from the lean muscled primal cut. Marinate long and grill fast!||afterburner||3/4||3 minutes per side to medium rare . Rest well. Always slice thinly across the grain to break down tough fibers|
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Steak Doneness By Touch
You may read about the “poke test” for determining whether steak is done. The idea is that you find a place on your body that corresponds to a steak doneness level. You press that place sometimes a part of the face, sometimes a fingertip, sometimes the meaty part of your hand below your thumb note the “springiness,” then touch the steak to see if it has the corresponding “springiness.”
You’ll sometimes see this in a “cooking tricks” type of list, and “trick” is a good word because like a magic trick, it should only be attempted by professionals. Chefs who cook many steaks a day, usually of similar cuts on the same equipment indoors, can get pretty good at using simple touch tests to see if steaks are done.
But as an outdoor griller, you’ve got other factors to consider including the outside temperature, the cut of the steak, whether you marinated it or not, how soft your hands are so unless you cook the exact cuts of meat, prepared the same way, at the exact temperature, many, many times, the poke test will let you down.
Here’s a closer look at the classic steak doneness levels.
RARE Just a minimal sear on the exterior of the meat. People cook it rare because they’re embarrassed to eat it fresh out of the fridge in front of guests.
- Internal Temperature: 120-130
- Grill Time: ~2.5 minutes per side
- Center Color: Red
- Center Temperature: Cool
MEDIUM Most everyone is happy with this doneness, its not bloody or as dry as the Sahara desert.
Whats The Best Steak For Grilling
Honestly, when it comes to cooking a steak on the grill, you cant really go wrong with any cut you choose. However, getting a perfectly cooked steak from a grill can be tricky if youre new to steak cooking or using a grill. Each cut of steak is a different size, thickness, and texture, so itll be a different process to grill ribeye steak than it would be to grill a much thicker steak, like a filet mignon.
Another issue you might have with the grill lies in the fat content of steak. Although steaks with more fat tend to be more flavorful and tender , they also can be more dangerous to cook on the grill. As fat drips off cut steaks, grill flare-ups can happen. This is especially common with cuts like the rib eye, which are known for their marbling.
That doesnt mean you cant grill them, but youll definitely need to take extra precautions when doing so. Whether you want to cook a rib steak, a T-bone, or flat iron on the grill, you can learn to do it by following our helpful grilling tips for steak.;
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Average Temperatures For Other Types Of Food
They are often compacted soft meat and require very less time to cook. The best temperature for grilling hamburgers is 160 °F over direct heat of 400 °F .
Sausage and hot dogs should be grilled to an internal temperature of 150 °F to 160 °F over direct heat of 200 °F to 225 °F
Fish & Seafood:
These work across very similar times and temperature. For example, the salmon and swordfish grill temperature is 140 °F over direct heat of 400 °F which works the same for many other types of fish.
The temperature to grill shrimp works at 145 °F over direct heat of 450 °F and works alike for other seafood.
How Do You Grill A 2 Inch Thick Ribeye Steak
Turn about 1 minute prior to the halfway point. For the perfect medium-rare thick-cut bone-in ribeye steak, grill for 18-20 minutes for a 2-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.
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Preparing For The Grill
One thing that most steaks have in common is that they need a bit of preparation before you get started. Your grill will, too, to ensure that its at the proper temperature and ready to cook up the perfect steak.
First, make sure your steak cuts are at room temperature before you place them on the grill. Doing so will help you get a more even cook so that the inside can cook to your preferred doneness without charring the outside.
Then, get your grill oiled and fired up! Make sure your grates are greased so your steaks can turn easily without getting stuck. Turn the grill on high heat and allow it to warm up before adding your steaks to give it the incredible sear youre after.
How To Cook Steak Well Done
Well done steak has gotten a bad rap, with some chefs even refusing to cook the meat to this doneness. It may seem well done would be the easiest to cook, but in actuality, it is the hardest as cooking until the meat is no longer pink and not drying it out is a challenge. The secret is to do it low and slowthe only way to prevent burning while fully cooking it through the middle.;
This steak should not be burnt on the outside. While there is not the faintest hint of pink in the middle, it should be browned through, not burnt through. This steak will feel solid to the touch.
For a 1-inch steak, grill over medium heat between 10 and 12 minutes per side. It should reach an internal temperature of 170 F or higher.
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