How do I make a steak on the grill extra juicy?!
How do I make a steak on the grill extra juicy?
Should I baste it with vegetable oil or will that cause it to flame up? what should I do? what temperature and how hot do I cook the steaks? what should I season them with? Answers will be greatly appreciated.
Answers:
Do not baste it with oil if you're grilling. I baste with olive oil if I'm frying in a hot skillet.
On the grill, first pick a cut with nice marbling in it. Next you want to sear it first on both sides, this is done by putting it on a HOT grill for a few seconds on one side, and flip to the next for a few second, then turn down the heat and let it grill. Searing captures the juices on the inside. As to seasonings, that is subjective. What do you like? WE usually go with garlic salt or season salt and pepper. Although my kids have really started to like the various McCormick steak seasonings, which you can find in your spice aisle.
You can also simply marinate the meat for a few hours before hand. Go to the store and look in the condiment aisle, there you'll find hundred of different marinades. Pick your favorite, put the meat and marinade in a gallon or quart size baggie, swish it around and let sit in the fridge for at least a couple of hours, grill and enjoy.
Also, before you cut into your done steak, let it REST for about 10 minutes otherwise as soon as you cut in the juices run right out. Letting it rest allows the juices to distribute.
Choosing the correct cut of meat is very important when grilling. Some of the best steaks for grilling are the premium cuts such as:
- Filet Mignon
The filet mignon is a stylish cut taken from the heart of the beef tenderloin that has outstanding taste as well as texture.
- Top Sirloin
The top sirloin is a juicy cut taken from the center of the sirloin - the tenderest part - and a great cut for grilling.
- T-Bone
The t-bone is a succulent cut that is a favorite of steak fans. It is both a strip sirloin (with the bone) and a tender filet mignon.
- New York Strip (sometimes known as Kansas City Strip)
The New York strip is such an excellent cut for grilling, many grilling experts refer to it as the "ultimate" steak for cooking out.
- Porterhouse
The Porterhouse is a very large steak that is actually a combination of two steaks: the New York strip on one side and a tender filet on the other.
- Rib Eye
Another classic cut, the rib eye has marbling throughout the meat - making it one of the juiciest cuts as well as very tender.
Thickness of the steak is very important. Each cut should be between 1 inch and 1 ? inches thick. The strip steaks and top sirloin should be a little less expensive than the filet mignon, t-bone, porterhouse, and rib eye.
Many people like to marinate their steaks before cooking. You can purchase marinades in the grocery store (A1 brand offers several different types) or make your own. If you are not opposed to using alcohol, beer makes an excellent marinade. You can combine 1 12-ounce can of beer, ? cup of chili sauce, ? up of salad oil, 2 teaspoons of soy sauce, 2 gloves of crushed garlic, and 1 teaspoon of Dijon mustard. Let that simmer for 30 minutes over a medium heat. Marinate your meat in the mixture overnight in the refrigerator to tenderize and allow the meat to absorb the flavor. You can also brush your meat with the marinade as you cook. Another great homemade marinade includes 1 ? cup of steak sauce, 1 tablespoon of soy sauce, 1/3 cup of Italian salad dressing, 1/3 cup of honey, and ? teaspoon of garlic powder.
Many people prefer to use a rub on their steaks rather than marinate them. A rub is a combination of spice and herbs that is rubbed on the meat about an hour before grilling. It adds a great flavor to the meat, but is quicker than marinade as it does not require the overnight soaking. An excellent recipe for a rub that will give your steaks a smoky flavor is 1 tablespoon of chili powder, onion powder, garlic powder, cumin, cracked black pepper, white pepper, and kosher salt plus 2 teaspoons of oregano, 1 teaspoon of coriander, and ? teaspoon of cayenne pepper. If you use a rub, be sure to rub the mixture into the cut of meat, not just daub it across the top.
There are other options for cooking steaks other than marinades and rubs. Many times, filet mignons are served wrapped in bacon (held on by a skewer) or you can cut your steak and combine it on a skewer with vegetables like peppers, squash, and onion to make a shish kabob.
Coat your grill with non-stick kitchen spray before you begin to keep your steaks from sticking to the grill. Preheat your grill before placing your steaks on. Resist the temptation to put your steaks on before the grill is properly preheated. The proper temperature for grilling steaks should be around 550 degrees Fahrenheit. Trim any excess fat from the side of the cut to prevent flare-ups and curling when grilling.
You should only turn your steaks once on the grill to prevent drying them out. How long you will cook your steak depends on how well you want it cooked. You can use a grilling fork with a digital thermometer to see how well done your steak is. If you want your steak rare, the temperature should be no more than 150 degrees when done. If you want medium, the temperature should be no more than 160 degrees when done. Finally, if you want well done, you should have a temperature of at least 170 degrees.
After grilling your steak, allow it to set for five minutes before serving to let the juices settle. Serve with a baked potato, salad or other side dish and enjoy!
For a typical top sirloin, t-bone, ribeye. Searing the steak on both sides on a very hot grill will help to seal in juices. Don't overcook. Don't poke the steak with a fork while cooking. I like my steaks medium rare. When it feels like my cheek, I pull it off. Recognize that your steak will continue to cook once you pull it off the grill. Let the steaks sit for 2-3 minutes before serving. This will let the juices flow and make it juicy.
Most important thing is to start with a good quality cut of meat.
All I use for seasoning is some sea salt and freshly cracked pepper. Rub that into the meat and let it sit for a little bit. If youre using charcoal, wait until the flame has died down and you have a nice bed of coals. Throw the steaks on and cook just until you see red coming through the top. At that time, flip the steak and cook a few more minutes. It will take some practice to know exactly when to take it off just by looking. But you can always use a thermometer, 135 - 140 internal temp. will give you a medium rare steak.
Brown the outsides fast to seal them and then turn down the heat and cook them slowly. You do the same thing when you pan fry. Oil is not generally used but if you like the flavor, you can marinate them. I use only McCormick Montreal Steak Seasoning sprinkled on both sides. Buy a small one at the grocery and if you really like it and will use a lot, save money by buying a large one at Costco, which can be used to refill the small one.
I don't work for McCormick.
It will depend on the cut of the steak, but the general rule is have your steak at room temp. then grill it on high for about a minute or two on each side, this will seal in the juices, then turn down the temp to medium. Do not keep flipping the steak. A good way to tell how cooked your steak is , is buy poking it. If it feels like the inside part of your thumb and fore finger it is medium.As for seasoning I like a pepper mix, but it is up to you. Also a good marinade is
soya sauce
hot sauce
a bit of olive oil
a bit of beer.
Marinated for about a couple of hours, flipping the steak every 1/2 hour.
Happy grilling!!
Sear it on both sides to seal in the juices. Use an instant read thermometer to determine the doneness. For rare the center of the meat should be 125-130, add 10 degrees if you like your steak medium. Then remove the steak from the grill, and tent a piece of foil over it. Let it sit for 10-15 minutes. This will allow the meat fibers to relax and reabsorb the juices so that they do not 'spill' out when you cut into the steak.
brush your steak with olive oil, kosher salt and black pepper. get teh grill nice and hot (high) but right before you put the steaks on, turn it down to medium. leave the steaks on for about 4 minutes, flip them, grill 5 minutes longer. timing is important and you may need to adjust depending on the thickness of the steak. DON"T POKE HOLES IN THE STEAK.! flip them with a good pair of grill tongs. after the steaks come off the grill, let the meat rest for about 5 minutes before you cut it. this allows the juices to rise up.
As other people have said, sear both sides of the steak on a hot grill. I usually grill for about 5 minutes then turn. Watch for the first sign of juices to come out. Take them off they will be about medium rare. The biggest mistake made in grilling steak is to put salt on them. Salt will draw out over three times its weight in moisture. Salt to taste after they are cooked. I only put pepper on a good cut of meat.
i put my steak on a really hot grill ..
leave it until blood appears on the meat then turn over..
leave for a further 3 minutes..
season with pepper and a little bit of garlic or oregano..
when you put on the grill ..and then after you turn it over..
don't put salt on until after as it will make the meat tough....