How do you grill the perfect steak?!
How do you grill the perfect steak?
I have a gas grill. What temp for the grill,?how long before I turn?direct heat or indirect? Marinate or just season?
Answers:
You can marinate or season so many ways to your own taste but the secret is a really hot grill so the steak sears and holds in the juices, I leave it for 6 minutes each side on high heat for a medium cooked steak and then let it sit on the platter for 5 or ten minutes.
the thing about steak is everyone likes it different do you like your med rare well i mean the turning and time to cook would be up to the person but temp wise the best steak cook on low because the slower you cook it the better it tastes i like mine seasoned not marinaded but thats also prefrence but one thing i can say when you take the steak out of fridge keep it out for a while so it can be room temperature before you cook this is a trick i learned from my mom it really does help hope this helps
Grilled T-Bone Steaks Recipe
3 t-bone steaks, about 1 1/2-inches thick and 1 1/2 to 2 pounds each
1/2 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons kosher salt
1 tablespoon cracked black pepper
6 ounces fresh arugula, washed and dried
2 tablespoons lemon juice, or more to taste
1 1/2 teaspoons coarse sea salt
Allow the steaks to come to room temperature, then rub each steak with 1 tablespoon of the olive oil and season each steak with 2 teaspoons of the kosher salt and 1 teaspoon of the cracked black pepper.
Preheat a grill to medium-high. Grill the steaks, rotating each steak 90 degrees midway through cooking on each side, about 6 to 8 minutes per side for medium rare. Transfer the steaks to a platter to rest for 5 minutes before serving.
When ready to serve, slice the 2 sides of each steak away from the t-shaped bones and slice both portions of each steak into very thin slices against the grain of the meat. Divide the arugula evenly among 6 large dinner plates and divide the steak slices evenly among the top of the greens on each plate. Drizzle any accumulated meat juices over the top of the meat. Sprinkle 2 teaspoons of the lemon juice and 1 tablespoon of the remaining olive oil over each plate.
Get the grill as hot as you can. A good steak does not need marinade of any kind. Season it with fresh cracked black pepper and salt. High temperature will sear the outside and leave the inside moist and tender. Depending on the thickness of the steak and your doneness preference I would say anywhere from 4 to 8 minutes per side (indirect heat). You want some carmelization and grill marks (more flavor). Let the steak sit for 10 minutes after you take it off the grill so the juices can redistibute. Im gonna go make on right now....
The old fashioned ways are best in my opinion. And it starts at the store. Whatever steak you get (sirloin, tip, london broil), make sure it has decent marbling (fat & muscle)... I like marbled steaks because it'll recieve marinade easier, and it'll be a little more tender. I always marinade overnight with anything I find in the fridge... but some of the things I use more often are fresh garlic, fresh pepper, dark beer, and teriyaki marinades. I also prefer wet marinades versus dry rubs. I use a big plastic zipper baggie and dump everything in then I rub the meat with the marinade in the bag and put it in the fridge. Have a meat thermometer when you are ready to cook.
This is how I cook for thick tri-tips. My grill temp is about 450 degrees and I use a combination of direct heat as well as "self sustaining cooking" (I think I invented self-sustaining cooking - I take the meat way off the flame, and it'll cook itself using its juice and internal temperature for about 3-4 minutes.) I do that once for smaller sirloins and probably 3 times for thicker heaver tri-tips. Otherwise I cook over the heat at 450 degrees or so, and I check my meat frequently and I move it around the grill each time. My first flip is usually after about 9-12 minutes, then again after 6-7 minutes, and I continue to flip every so often if I feel like it (only cuz I don't like people touching my grill) and the less flips the better. Your steak is done when its internal temp reaches 135-140 degrees, using your meat thermometer (this is medium). If you didn't stab it alot it should still retain its juices... you'll be able to tell when you start slicing it on the plate and there is a juice puddle everywhere! Slice it parallel to the meat grain and at a downhill angle.
Always use a wire brush to clean your grill after you've heated it!