How to Grill Steak may be a challenge for many grillers and an expensive experiment. We will give you Everything You Need to Grill Like a Pro!
Grilling Steak well is one of the most significant conquests for grillers. Let us face it when you are in the mood. And, nothing tastes better off the grill than a sizzling hot, perfectly cooked steak. It is the ‘perfectly cooked’ part that trips up many grillers.
There are some essential keys to success common to all types of Steak that will take any worry out about how to grill Steak!
Select Your Steak
Always go for well-marbled steaks that extra fat enhances flavor and promotes tenderness. We will show some good options, both thick and thin:
The thick cuts
You pick up these cuts at the butcher, where you can request steaks that are one 1/2-2 inches thick for the maximum juiciness.
Ribeye:This is a delicious, very well-marbled cut of meat comes from the middle of the cow, in the rib section. Its high-fat content so, ribeye is extra tasty and beefy. But, because of the large amount of fat, ribeye needs to be trimmed and watch out for grill flare-ups.
Strip Steak: Also called New York Strip, or Top Sirloin, this tender, somewhat chewy cut comes from the stern of the cow, just behind the ribs. Its beefy flavor is not as pronounced as the ribeye, but it is still well-marbled and does not need to be trimmed as much. This steak is more natural to grill because you will not have to deal with possible flare-ups.
T-bone:The t-shaped bone which gives this steak its name joins two types of steak: Tender tenderloin and richer, chewier strip steak. When you grill t-bone, you will want to ensure that you position the fillet further away from the direct heat source, the strip side closer to the heat, since the tenderloin will cook more quickly.
The Thin Cuts
These steaks might be thin, but they are especially rich in flavor and offer an addictively chewy texture—a great option if you are shopping at the supermarket.
Flank:The thigh steak comes from the hard-working belly of the cow, near the back leg, and is rich in flavor. To maximize tenderness, you always labor flank steak sliced, and be sure to cut it against the fabric.
Hanger:This cut also comes from the front of the belly of the cow the part that “hangs” down. Hook has a strong beefy flavor and is especially useful for marinating since it has looser muscle fibers that will soak in character.
Skirt:The skirt begins from the diaphragm of the cow. It is a skinny cut with plenty of fat, so it takes exceptionally well to high-heat searing. It is essential to slice skirt steak against the grain for tenderness, too.
This steak is getting sweet and tender in a marinade of oil and aromatics—plus plenty of spicy jalapeños.
Photo by Chelsea Kyle
Season Your Steak and Refrigerate
You will want to season the steak with salt a few hours before grilling. Follow this easy rule of thumb from grilling expertMeathead Goldwyn: Season the steak with 1/2 spoon of kosher salt (or 1/4 teaspoon of table salt) per pound of meat and refrigerate for 1 to 2 hours. “You don’t need to rinse off excess salt. Because it will all be sucked into the meat.” The salt acts as dry brines, helping the meat stay juicy throughout the cooking process.
For thinner, stricter cuts like a skirt, hanger, or flank steak that come from husky parts of the cow, you could also use amarinadeinstead. Consider addingsugarinto the mix. It is a secret trick for tenderizing tougher cuts.
Ensure to remove steaks from the refrigerator about 20 minutes before grilling, so they do not have a chill on them before you may throw them on the grill.
Prepare Your Grill
No matter what kind of steak you are cooking, we recommendsetting up a two-zone restaurant. Two zones mean two temperatures, which means more control over how your food prepares. You will build one area of intense, direct heat, one area of less hot, indirect heat. This will set-up works for both gas and charcoal grills:For gas, fire up the heat on one side of the restaurant and leave the other party alone.For charcoal, arrange the lit, ashed-over coals on one side of the grill. Learn more about how to build a two-zone restauranthere.
For Thin Steaks, Sear Over Direct Heat
Fora steak that’s less than 1 1/2 inches thick, grill the steak over the direct heat until it reaches the desired temperature, and flipping the meat about every minute. This way will ensure that the surface browns evenly throughout and that the middle of the steak will not cook too quickly or unevenly. You should take the steak off of the grill once it hits your target temperature. Let rest for about 5 minutes before slicing and serving.
For a Thick Steak, Use the Reverse Sear Method
For a steak that is 1 1/2 inches thick or more, the best strategy to ensure meat that is perfectly charred on the outside and cooked to the desired doneness in the middle is thereverse sear. You will prepare the steak until it is almost at the desired doneness over indirect heat, then you move it over the hotter direct-heat section of the grill for a final quick sear.
Firstly, ensure the indirect-heat section of the grill is around 225°F, add the steak to that more relaxed part of the restaurant, and then you cover the grill. “When the lid is down, hot air circulates it, and you can gently warm the meat so that from top to bottom, it is the same temperature and color,” Goldwyn said.
You start checking the temperature of the steak after about 15 minutesand continue checking every about 5 minutes until the internal temperature of the steak is about 10-15 degrees below your target temperature (120°F for a medium-rare 1 1/2 inch steak). When the food hits that temperature, it is ready to move to the direct-heat side for a quick sear.
You want to crank up the heat.You remove the steak to a plate and start to set aside.For a gas grill,close the lid and turn all of the burners to high heat for a few minutes.For a charcoal grill,you gather the lit coals into add half a chimney’s worth of fresh lit coals to concentrate the heat.
You move the steak to the direct-heat zone, flipping the steak every minute to make sure that your meat browns evenly all the way around. Also, you take the grilling food off of the grill once it hits your target temperature. You let rest for 5 minutes before slicing and serving.
Hit the Desired Doneness Temperature
The internal temperature of the meat might rise another 5 degrees as the turkey rests, bringing it to the ideal final doneness that you desire.
Medium Rare:About 120°–125°F
And, Medium:About 130°–135°F
Medium Well:About 140°–145°F
Well Done:About 150°F and above
Steak with radishes and black pepper is hot off the grill and all ready to eat.
Let the Steak Rest Briefly, Then Serve
You let the meat rest for 5 minutes, and it will be available to slice or serve whole so that your hungry guests could attack it with their knives.
Thank you for taking the time to read our article, if you have any questions you need, please feel free to comment under the comment section, we will answer to you as soon as possible.
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