To learn how to grill steak perfectly, a couple of easy tips will serve you well. The cut, the seasonings, the right amount of heat on the grill, and the heat management as you cook all play a role. When you want to cook a great steak on the grill for dinner or are preparing to serve a fancy grilled steak at your next dinner party, it pays to know a little about what to do.
This is one of the most important steps in how to grill steak. Selecting the right cut, like a ribeye, New York strip, or sirloin, is crucial because the texture and marbling allow the best high-heat cooking. If you can, get a steak that's an inch or thicker.
Dry the steak with paper towels before seasoning. For a basic grilled steak recipe, salt and pepper are all you need, but garlic powder, smoked paprika, and dried herbs would also taste good. The steak needs to be dry to get a good crust because too much moisture won't allow the steak to sear.
The perfect temperature for grilling steak is about 450°F to 500°F for direct grilling. Knowing what temperature steak should be when grilled, this range is hot enough to give you a nice brown exterior while also allowing you to focus on the centre.
Make sure your grill is well preheated, and clean your grill grates before you begin grilling. Lightly oil your grill grates – this will help prevent the steak from sticking and give you nice grill marks. It will also be easier to flip the steak when your grill is at the right temperature.
To learn how to grill steak on a gas grill, turn all the burners on to high and preheat the grill with the lid closed for at least 15 minutes. For a 1-inch steak, turn it on the first side for 2 to 3 minutes, though the thickness and heat of the grill can alter this.
For thicker cuts, create two heat zones:
That's how you can get your steak on the grill without it drying out. The meat won't have to remain over the hot direct heat source any longer than necessary.
This method of cooking is not only great for meats but even more so when grilling a steak on a charcoal grill, as it imparts a smoky flavour. For direct heat, pile the charcoal on one side and spread it out evenly.
To achieve the perfect sear on grilled steak, set it directly over the hottest coals, and do not continually move it; allow the exterior to develop a crust before turning. For a thick steak, move it to a cooler part of the grill and keep the lid on to cook the middle without burning the exterior.
How long to grill steak depends on how thick the steak is, how hot your grill is, the starting temperature, and how you like your steak. A 1-inch-thick steak may be 3 to 5 minutes per side over high heat, but use this as a guideline only. So, how long does steak take to grill?
Hot grill and sear on direct heat first. Use a hot grill and sear over the direct heat on each side. The medium-rare time will vary depending on the thickness of the steak and how hot your grill is.
To get the desired 130 degrees F, start measuring the temperature earlier than your steaks should be finished. For thin steaks, they can become overdone in a flash, and for thick steaks, you may need to finish them off with some indirect heat. Do not pierce your meat to test it; keep the juices in.
To grill steak without it becoming tough, you need to control the heat. This is because high heat is ideal for a delicious steak crust, but keeping the steak on the grill for too long will burn the outside and dry out the inside.
Keep these points in mind:
Dry Steak, High-Heat Grill, Low Movement: To get that char, you need a dry steak, a high heat, and hardly any movement. Pat dry and season the steak, lightly oil if necessary, and place on a grill that's been preheated well.
Don't flip or move the steak over and over again. Leave it in contact with the grates until a crust forms, and then turn it over. If the steak sticks, wait instead of forcing it. It will come away from the grates more easily when the crust forms.
Use an instant-read thermometer. When you're trying to determine the steak's doneness, use an instant-read thermometer rather than looking at the meat. Measure the temperature. Stick the probe straight down into the side of the steak, into the thickest part, to measure the temperature.
So, what temperature should the steak be when you grill it? For the best quality, medium-rare should be cooked to a lower temperature than medium and well-done. For food safety reasons, whole cuts of beef should be cooked to 145°F and allowed to rest for three minutes.
How to grill steak so it turns out tender and juicy is all about selecting the right cut, prepping your grill, managing the heat, and pulling the steak at the right time. Apply direct heat for a delicious sear and indirect heat for a thicker cut that needs extra time.
Save the gas or charcoal for when you don't overcook your grilled steak and let it rest. Learning what temperature you should grill steak at is crucial.
Yes. A good steak will be delicious on its own using nothing more than salt, pepper, and a touch of oil. Marinades can be used optionally and are helpful when you need extra flavour or you're using a leaner cut.
Either way works. With the lid open, you can keep a close eye on the quick sear, whereas a closed lid can trap heat, which is good if cooking thicker steaks for more time to get the protein to the right temperature.
It's great for a good char on the outside of a steak, but if you've got a thicker cut, you'll want to move it onto indirect heat after the initial searing process so that the inside can cook more while the outside doesn't get too charred.
Some sauces, such as barbecue, can be applied before grilling, but sometimes they are sugar-based and will turn black when exposed to high heat. In general, they are better at the end of cooking or after grilling. Dry seasonings can be applied before hitting the grill.
Resting gives the juices a chance to settle. If you slice right into the steak, it'll bleed onto the plate, and that moisture will be lost. Giving your steak a rest before slicing allows all the juice to remain in the meat.
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