Most people are afraid they can’t cook these meats, but steaks are easy to cook if you know a few basic tricks. No matter what your cut or what grill you have got, any home cook can grill the perfect steak.
So grilling steak does not have to be intimidating. You can cook a steakhouse quality, perfect grilled steak in just some simple steps.
So, without wasting more time, let’s find out how to grill steak.
How to Grill Steak
Here’s an essential guide on how to grill a steak. Follow the cooking times and tips mentioned there, and you’ll have a delicious steak for your family like a pro.
Pick The Cut
You can make grill steak from various tasty cuts, such as ribeye, skirt steak, flank steak, tri-tip, sirloin, strip steak, and filet mignon. Each features a different combination of tenderness and fattiness.
We like the ribeye best as it is beautiful, thick, and has the ideal amount of marbling of fat. Also, it does not require a marinade.
If You Choose Leaner Cuts, Do Not Forget to Marinate Them!
If you have a lot of time to prepare your steak (at least half an hour), you should marinate your meats, especially for the skirt or flank steak.
It is easy and quick to make your homemade steak marinade. You will need to start with your olive oil, whisk in something bold (such as mustard and balsamic vinegar), something sweet (honey or brown sugar), and something fresh (citrus, herbs, or pairing them).
Sirloin is also the perfect choice for marinade!
Get Rid of the Chill
If you handle meat that has just come out of your fridge, it will be difficult to cook your meat unevenly. So, we recommend letting your meat sit at room temperature (about half an hour) before cooking.
Make a Crust
To create a crisp exterior, you’ll need to season your meat with pepper and kosher salt.
Using pepper and salt is enough for most cases. However, if you need to promote the flavor, using all-purpose seasonings, such as creole or adobo seasoning, is okay.
Season your steaks before placing them on a grill is required. Avoid allowing the salt to sit on your meat’s surface for too long. If not, it will begin to draw out moisture, causing the steaks’ surface to be soggy and unsuitable for grilling.
Oil Your Grill (Not Your Meat)
This step refers to giving the grill grates a cast iron treatment to get a non-stick.
After that, use the tongs to brush your clean grill grates with a high smoke point oil with high smoke point oil (like peanut or canola) on your paper towel.
Then, heat your grill on higher heat until you realize the oil begins to smoke. After that, rub your grates once more time, making a slick coating on your grates.
Direct heat is placing your meat directly over a flame.
Direct heat refers to placing anything directly over a flame (charcoal or gas).
It would give your grilled cut a nice dark char.
Conversely, indirect heat refers to handling your food to the heat source’s side.
For grilling steak, you are mainly working with direct heat. Meanwhile, the indirect heat should be ideal for slow-cooking cuts, such as ribs.
Temperature Is More Important Than Time
Next, you need to take care of the temperature.
You always want to get a delicious steak as quickly as possible, but we recommend paying attention to temperature rather than time to decide doneness.
This tip will allow you to grill all cuts, including intricate cuts like tri-tip. Also, we recommend preparing a meat thermometer.
If you prefer medium-rare steak, a temperature between 130 and 135° is the best bet. For medium, consider 135 to 145° and between 145 and 155° if you love medium-well. Whatever your choice, never go higher than this!
Many people check their meat by touch. It will give in a bit in the middle but should bounce back quickly after pressing it. But we always recommend using a thermometer for the most accurate results.
In addition, grill temperature is just as important as internal temperature. So you should get your grill screaming hot to ensure the meat’s surface gains lovely char marks and has plenty of flavors.
Avoiding Touch The Lid
Skipping the grill lid is best if you’re working with quick-cooking meat over direct heat. On the flip side, you should close the lid for handling large cuts, which need indirect heat.
Flip Your Meat or Don’t
There are still many controversies about flipping a steak during cooking. But we discovered that flipping the meat just once will allow a higher chance of creating professional, pretty grill marks,
Meanwhile, flipping your steak multiple times will give us a higher chance of getting a more even crust.
Allow Your Meat To Rest
Let the meat rest.
Do not think about cutting or slicing your steak before allowing it about ten mins to seal in its majestic juices. You should lightly tent your meat using foil so the heat does not escape too fast.
Slice/Cut Against Your Meat’s Grain
The grain may vary a bit different, depending on the cut. However, in any case, it signifies the muscle fibers’ direction.
As a general rule, you will need to cut against your meat grain perpendicular to the direction of the muscle fibers (no parallel). Thanks to that, you will have a tender bite.
It primarily aims to shorten the fibers’ length and allow your teeth, fork, and knife to get through easier.
Which Cut of Steak Is Best for Grilling?
Any of the following cuts will have a great grilled flavor due to the substantial layer of fat, which gives the meat flavor and tenderness.
Ribeyes and Rib Steaks
A ribeye comes with the bone taken out. A rib steak, or a bone-in ribeye, is a ribeye with the bone in. It features extensive marbling, allowing it to cook beautifully on your grill, whether bone in or out.
As mentioned above, we prefer ribeyes for their size, flavor, and lack of bone. As they don’t have a bone, preparing steak family-style will become easier.
T-Bones and Porterhouses
Many people confuse the two, which is understandable as both cuts come from the loin (behind the cow’s ribs), and both feature a T-shaped bone with meat on both sides.
However, porterhouses are typically larger and come with more of the tenderloin than their T-bone counterparts.
How Long to Grill Steak?
Here are the estimated times for a one-and-a-half inch thick steak:
- Six to eight minutes for rare (about 125°).
- Seven to ten minutes for medium-rare (about 145 to 155°).
- Ten to twelve minutes for medium (about 135 to 145°).
- Twelve to fifteen minutes for well done.
The USDA always recommends cooking whole cuts of beef to an internal temperature of 145°F.
Gas Grill Or Charcoal for Steak?
Wood-fired and charcoal grills are always ideal for grilling steak, thanks to the additional charring and flavor.
If you own a charcoal grill, adding different types of wood to the fire can contribute to smokiness and enhance the overall taste of your meat.
On the other hand, you can still have a great steak using a gas grill. If you use gas, remember to open the lid and turn on the gas before lighting your grill.
Never light your grill with the lid closed, as gas might build up inside your grill and make an explosion.
Is It Essential to Cook My Steaks More After Searing?
The essential part of reaching the doneness level you like is your meat’s internal temperature. If your meat is thicker, it may not get the preferred doneness as quickly as the thinner one.
One aspect that may help ensure you don’t overcook your meat is to let it sit at room temperature for about half an hour before cooking.
Increasing the internal temperature will take longer as too cold steak would cause your steak to be overcooked.
Is It Necessary to Let My Steak Rest?
The short answer is Yes. Your steak continues to cook during those few minutes.
The is no denying that this continuation of cooking is excellent as it does not dry out your steak and would simply leave it on your grill longer.
Slicing or cutting into your steak interrupts that last cooking period by releasing the heat inside your steak.
So, we recommend letting it rest for a few minutes, and the steak will turn out perfectly.
The Bottom Line
So you’ve reached the bottom of our article. We hope it helps you in finding the best way to grill steak. Let us know in the comment section below if you have any cool tips.
So let’s put your steak on the grill and do it now! Thank you for reading!