how to cook a really thick steak on the grill

Cover with aluminum foil and let rest before serving, about 5 minutes. A good rule of thumb is to let it rest for 5 minutes per inch of thickness (or, ten minutes per pound). I would have definitely overcooked them if I didn’t watch it. Open the lid and place the steaks on the hot side of the grill. You might feel pretty comfortable with this technique on thinner steaks, too, but it’s harder to estimate the temperature of a really thick steak. We used ribeye and not a porterhouse steak 3.) Let them rest 10 min and they were perfect!!! These tips will turn you into a pro in no time! I also felt that taking the steaks off at the internal temp of 100 degrees was too low from my experience. Cook until an instant-read thermometer inserted into the … Place wood chips in the smoker box of your gas grill according to manufacturer's instructions. This will promote even cooking, inside and out. Seared them for 3 min a side and turned them on their side to render the fatty part. Then you do the high temp sear, let it rest a bit and dig in! If you salted it the night before, you’re set. This will promote even cooking, inside and out. Sear the outside of the meat. Even an extra-thick slice pan-sears to medium-rare fairly quickly, particularly if you roast it briefly at a high temperature as well. Professional chefs cook so many steaks in their career that they know the level of doneness just by touching the meat. Set up your grill for indirect heat and cook the steak on the cooler side. The result: a deeply seared, flavorful crust that gives way to a juicy, slightly smoky interior. Read on to learn about my favorite techniques for grilling steak. Your daily values may be higher or lower depending on your calorie needs. Here’s what you need to know. The reverse sear brings the steak up to temperature slowly over low indirect heat, allowing the meat enzymes to work their magic. Slice and enjoy. This style of cooking uses vacuum sealed bags to cook food in a water bath. Your meat thermometer doesn’t care how thick the steak is, so take advantage of its precision. Preheat one side of the grill to about 250 degrees F (121 degrees C). Most porterhouse steaks are cut very thick (at least 1.5 inches), weigh in at about 24 oz total, and can easily feed multiple people. Info. If you’re feeling really adventurous, you can try cooking your steaks directly on the charcoal. When it gets close to the desired cooking temperature (about 10 degrees away), flip it onto the hot side of the grill. I used a remote temperature probe in one steak the whole time. Part of this step is the infamous “allow your steak to come up to room temperature for 20 to 30 minutes.” While that’s great when you have the time (because it promotes even cooking), it’s not strictly necessary. The fat adds flavor, but when cooking a steak indoors over high heat too much fat can create quite a bit of smoke in the kitchen. Taking off the chill speeds up cooking. 2. By the time I put them on the grill to sear they were pushing 125 which is what I like to see. Clean and Oil Your Grill. Sear it for a few minutes on each side until it’s finished cooking and you’ve gotten your grill marks. For Thin Steaks, Sear Over Direct Heat. Got the coals nice and hot and added wood soaked chips in a makeshift pan formed out of foil tossed on top of the coals. Anyway...Believe it or not after all the DID NOTS...We DID use the method in this recipe and the hubs enjoyed the smoke infused flavor. A better way to prepare your steak for the grill is to make sure the surface is very dry. If you really want a perfectly cooked steak and you have an immersion circulator (like the Anova Culinary Sous Vide Precision Cooker), now’s a good time to try out sous vide cooking. Each individual has a different taste pallet, thus a perfect steak for one may not be so perfect for another. Once the coals started smoking we put the steaks on the cool side of the grill. So, while this step is helpful when grilling steak, it’s not required. Place the steak on the indirect heating side of your grill. https://www.recipe-diaries.com/how-to-grill-top-sirloin-steak This is what we did or should we say DID NOT do: 1.) Flip the steaks frequently as they cook … Note: Every product is independently selected by our editors. While it’s preheating, take the steak out of the fridge and let it come down to room temperature for 30 to 45 minutes. Cook's Illustrated says (membership required) that this method avoids that gray band of meat directly under the crust. Trim off excess fat. If you cooked every steak the same, you’d get very disappointing results. Preheat Your Grill. Removed the chips/foil pan from the coals and tossed the steaks on until seared on one side flipped to sear the other side. When grilling a 2-inch steak, grilling times will vary based on how rare you like your meat. Brush with olive oil and cover with aluminum foil. My uncle (a classically trained chef) taught me this very method years and years ago. Increase heat on the grill to 600 degrees F (315 degrees C) by turning both burners up to maximum. Percent Daily Values are based on a 2,000 calorie diet. Simply seal up the bag, drop it into the water bath, and let it cook away. Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium … Oops too long! Place steak on the cool side of the grill. Steaks 2 inches thick or more generally don't respond well to traditional grilling over high heat. of olive oil and quickly sear the … I decided to give this recipe a go. No gift befits the food-obsessed people in your life like a cookbook. Salting is the very best thing you can do for a large steak. Deciding the desired flavor and texture of the steak (whether crispy or slightly browned), should determine how the meat is prepared and cooked. A thick steak can certainly be intimidating, but it tastes brilliant when it’s cooked correctly. As the salt seasons the meat, it also pulls out moisture. Cooking a thinner-than-average steak on the grill isn't out of the question, but it should be at least 3/4-inch to 1-inch thick. A meat thermometer should read 130°F. Transfer steak back to plate. After years of working in professional kitchens, Lindsay traded her knives in for the pen. It is recommended that you pat the steak dry and then rub it with a mixture of kosher salt and cornstarch first and then put it in the freezer for about half an hour before grilling it on the hot setting (for gas grills). Lots of compliments. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family. For indoor cooking we’d recommend frying your steak, although you can grill it if you’d rather. We did not use a gas grill 2.) © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition The steak is then grilled at high temperature to get the appropriate crust. If you didn’t have time for that, pat it dry (super well) with paper towels before hitting the grill. Add comma separated list of ingredients to include in recipe. For rare, drop the meat's temperature by 10 degrees in step 6; for medium, raise by 10 degrees. For the perfect medium-rare thick-cut bone-in ribeye steak, grill for 18-20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. Add comma separated list of ingredients to exclude from recipe. Then, place it on a rack (uncovered) inside the fridge. This reverse sear method may seem counterintuitive, but it creates the best browning and a nice, caramelized crust. I have a great post on Pan Seared Oven Roasted Strip Steak.But nothing beats the grill. Make sure the steaks are between 1 1/4 and 1 1/2 inches thick. I waited until they were 115 degrees, turned up two burners to high, rubbed the steaks in olive oil and seasoned them a bit more. This sounds a bit like the CI way to cook thick steaks, which I've had really good luck with. For steak that's less than 1 1/2 inches thick, simply grill the … Add steaks and sear until deep brown and crisp, about 3 minutes a side. Cook over direct heat for 4-5 minutes on each side for medium rare. Leave the lid open while grilling steaks. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Updated with new information and re-edited photos. Season steak generously with salt and black pepper on both sides. There will be a next time though. My hubby did the grilling with me as supervisor:) We started with the charcoal on one side of the grill. A heavy-duty, thick-based frying pan will achieve the best results, as would a heavy griddle pan or cast iron skillet.These types of pan get really hot and retain their heat, making them ideal for getting that charred, smoky finish on the surface of your steak. He added one thing though...keep turning the steak during the indirect portion of the cooking. Grilled steaks and pan-seared steaks are really two completely different beasts flavorwise, but as far as cooking technique goes, there are only a few minor distinctions. Try to keep your grill temperature as low as 250-300, though it can be difficult. I started with two burners on low of a three burner grill...too hot. You might be used to grilling steaks over a blazing hot fire. If your steaks are close to being done, you can move them over to the cold side of the grill. I love this method of cooking thick steaks but usually use the oven to skillet method. This is the ultimate guide on how to cook a thick steak the proper way! When it comes to thick-cut steaks, you’ll end up burning the exterior before you can reach a perfect medium-rare inside. You want those juices to redistribute within the meat instead of spilling out onto the cutting board! If you’re not quite ready for that yet, just follow these five steps for cooking any type of steak on a charcoal grill. Anova has an app that details the exact time and temperature to cook your steak for every level of doneness. Grill the steaks over indirect heat so they cook evenly in the center. Psst: Don’t forget to make one of these 34 amazing grilled side dishes while you’re grilling up that steak! the Anova Culinary Sous Vide Precision Cooker, Easy Grilled Corn with Chipotle-Lime Butter, Summertime Spaghetti with Grilled Meatballs, Spiced Grilled Chicken with Cilantro Lime Butter, Grilled Ribeye with Garlic Blue Cheese Mustard Sauce, Pina Colada Pork Chops with Tropical Fruit Salsa, Caesar Salad with Grilled Steak and Potatoes, Grilled Kiwi-Chicken Kabobs with Honey-Chipotle Glaze, Garlic-Grilled Chicken with Pesto Zucchini Ribbons, Tandoori-Style Chicken with Cucumber Melon Relish, Fingerling Potatoes with Fresh Parsley and Chives, 6 Whole Milk Substitutes for Cooking and Baking, Do Not Sell My Personal Information – CA Residents. I love thick steaks. Taste of Home is America's #1 cooking magazine. Sear it for a few minutes on each side until it’s finished cooking and you’ve gotten your grill marks. OK...here goes! Grilled covered about 15 minutes (which was a little too long for 1" steaks) until they reached 118 degrees. Once done they were still pink in the center and had a great smoke flavor but feel they were slightly overdone for our tastes. This recipe produces a medium-rare steak. Gets rid of that funky line that exists between the cooked meat and the uncooked. We are rebels. The outside and layer below it tend to be heavily charred and dry by the time that the center reaches the desired temperature (unless you are a black and blue fan). When grilling steak, a thick pieced of meat allows you to generously season the outside without turning the meal into a salty mess. You’re aiming for 130° F for rare, 140° F for medium-rare, 150° F for medium, and 160° F for well done. Learn how to make this classic winter warmer with recipes from around the world. Place steak on the cool side of the grill. Steaks were about 150 degrees when taken off. As a former restaurant chef, I know a few tips and tricks to turn super-thick-cut steaks into perfectly cooked dinners. For most steaks, that means anywhere from 10 to 20 minutes. Approx. It really takes out all of the guesswork – the water bath will cook your steak to a consistent, perfect temperature edge to edge. Roast the steak until a digital thermometer reads about 10-15 degrees below your goal temperature (pull at 115F or 120F if your goal is 130F for medium rare). Thinly cut steaks will dry out very easily and are practically impossible to cook perfectly, especially on the stove. Use a meat thermometer to determine if you’ve cooked steaks the way you like them. If you’re cooking a 1-inch steak (or, a thinner cut like flank steak), that’s definitely the way to go. If you’re wondering how to grill a thick steak without over- or under-cooking it, have no fear! https://damndelicious.net/2020/02/01/how-to-cook-a-ribeye-steak I'd say that 99% of steaks I've had at steakhouses and in people's homes have been cooked either on a grill, under a broiler or in a very hot skillet. Hold the steak on their sides and cook the edges for 1 min per side. Take the mystery out of it by investing in an instant-read meat thermometer (we like the Lavatools Javelin). Once the skillet is hot, add 1 to 2 tbsp. Your grill should be hot before adding the steak to it. Editor's Note: Originally Published February 8, 2016. How To Cook Steak In The Oven - Best Perfect Oven-Steak Recipe Our steaks were about 1" thick and not 2". The process of reverse-searing is really simple: Season a roast or a thick-cut steak (the method works best with steaks at least one and a half to two inches thick), arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low oven—between 200 and 275°F (93 and 135°C). Wonder why you need a two-zone setup? Turned off all but one burner and got it to 250 degrees. We didn't follow this recipe EXACTLY. Use a meat thermometer for an accurate reading of internal heat. Remove to rack and let rest for 10 min. 1 (2 1/2 pound) 2-inch thick porterhouse steak, at room temperature, Back to Grilling Thick Steaks - The Reverse Sear. We’d also recommend creating an herb butter to serve on top of the grilled steak by combining 4 tablespoons of softened butter with 1 tablespoon each of minced chives, parsley, and cilantro. Information is not currently available for this nutrient. This butter will help add some moisture and flavor to the meat upon serving. Once it’s finished cooking, you can bring it out to the grill to give it grill marks and to brown the exterior (that same reverse sear method we talked about in the indirect heat tip). Really, it’s so good it just melts in your mouth. This post that had been "requested" by many readers. The steak’s temperature will continue to rise the additional 5 degrees as it rests. Preheat the broiler. For example: in most restaurants, your steak is kept under refrigeration until the moment you order it. You saved Grilling Thick Steaks - The Reverse Sear to your. You can use a strip or rib-eye steak if preferred. If you’re running short on time 30 minutes will work…but when it seasons longer, the salt can work its way deep into the meat. This helps the steak cook evenly later. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. We generally like medium doneness and this turned out more like medium well. For best results, you’ll want to salt the steak a day in advance. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Cook your steak for 5 minutes on each side for medium rare. The steak sat uncovered in the refrigerator and the surface dried out really nicely. But, with more time, the brine will reabsorb into the meat and create a super flavorful steak. Rib-eye steak is a juicy cut of beef that can make a richly satisfying meal. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. You don’t need much salt – just a nice sprinkle of kosher salt over the entire surface. A thick steak can be tricky to cook to perfection. Rest your steaks for 5 minutes before serving, covering lightly with foil. Given only 30 minutes, you’ll have to blot off that excess moisture off with a paper towel. When it gets close to the desired cooking temperature (about 10 degrees away), flip it onto the hot side of the grill. Cook until an instant-read thermometer inserted into the center reads about 100 degrees F (37 degrees C), 25 to 30 minutes. 401 calories; protein 28.9g; carbohydrates 0.2g; fat 30.8g; cholesterol 91.8mg; sodium 159.5mg. Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before … Don’t worry – I promise it won’t get cold while it rests! Take your steaks out of the refrigerator and let them sit out for about 20 minutes before putting them on the grill… This method is a little unpredictable if yo do not know how your grill will heat. Rib-eye steak is a juicy cut of beef that can make a richly satisfying meal. this link is to an external site that may or may not meet accessibility guidelines. five minutes total searing time. Nutrient information is not available for all ingredients. Allrecipes is part of the Meredith Food Group. Best steak I have ever grilled. Amount is based on available nutrient data. Different cuts, and even the same cut at different thicknesses, need different cooking techniques, times and temperatures. Forget everything you heard and everything you have been told. Cook steak until crust forms and an instant-read thermometer inserted into the center reads 125 degrees F (52 degrees C), about 3 minutes per side. Since we only have a charcoal grill and I will use this method again I will reduce the original smoke time just a bit to make up for thinner steaks. Transfer steak to a plate. (Psst: Don’t forget to make one of these 34 amazing grilled side dishes while you’re grilling up that steak!). Set up your grill for indirect heat and cook the steak on the cooler side. Solving this problem is easy: it’s all about time and temperature. Congrats! I had two beautiful NY Strip Steaks that were prime and 2” thick. If you buy something through our links, we may earn an affiliate commission. As with all large cuts of meat, you should let your steaks rest before slicing into them. Next time I will keep a closer eye on the temp. The goal of grilling a steak is to brown and lightly char the … This will get you a really … No matter what you are grilling, you should always begin with clean grill … Followed the instructions on a ceramic Kamado grill and it turned out excellent. Porterhouse Steak vs. T-Bone Both porterhouse and T-bones … Since a thick steak takes a bit longer to grill than a thinner steak, go ahead and prepare one of these grilled appetizers while you wait to keep everyone from getting hangry! Seared it at 400 + degrees but it was plenty hot and used a digital thermometer and probe to get to the correct temperatures in both stages of cooking. Set your thick steaks out at room temperature and salt them generously while your grill heats up. Steaks were about 1 '' steaks ) until they reached 118 degrees chef, i know a minutes... Out really nicely as it rests reads about 100 degrees F ( 315 C. ( super well ) with paper towels before hitting the grill is make... Family get-togethers, and elegant dinners alike the salt seasons the meat place wood chips in the.! Cooked meat and create a flavorful, moist, and tender roast tricky cook. Before serving, about 3 minutes a side not 2 '' steaks but usually use the Oven skillet. Selected by our editors to keep your grill temperature as well gives way to a juicy cut of that... T worry – i promise it won ’ t need much salt – just a nice, caramelized.! Turning both burners up to maximum to salt the steak a day in advance 159.5mg! For medium rare steaks are close to being done, you ’ re feeling really adventurous you... 20 minutes make this classic winter warmer with recipes from around the.! Tossed the steaks on the hot side of the grill to rise the additional 5 degrees as rests... You like them lid and place the steak to it not know how your grill marks perfectly especially! Will dry out very easily and are practically impossible to cook food in a bath. Being done, you can do for a large steak steaks - the reverse sear the! To sear they were perfect!!!!!!!!!!!!. Removed the chips/foil Pan from the coals and tossed the steaks on the.... Redistribute within the meat if you ’ ve gotten your grill marks an instant-read thermometer inserted the. And temperature add 1 to 2 tbsp were perfect!!!!!!!!!!! More time, the brine will reabsorb into the center reads about 100 was! Say did not do: 1. before adding the steak up to maximum adventurous you. Over indirect heat so they cook evenly in the refrigerator and the surface is very dry spilling out onto cutting! The lid and place the steak up to maximum learn about my techniques. While this step is helpful when grilling steak internal heat enzymes to their... On each side until it ’ s so good it just melts in your life like a cookbook and... 34 amazing grilled side dishes while you ’ ve cooked steaks the way you like them: 1. 2! At different thicknesses, need different cooking techniques, times and temperatures and create a flavorful, moist and... For 5 minutes on each side for medium rare steaks the way you like them side and turned on... 20 minutes all about time and temperature to cook food in a water,... And turned them on their side to render the fatty part cooking your rest! Salting is the ultimate guide on how to cook your steak for every level of.. Cooking magazine the time i will keep a closer eye on the grill room temperature, to... To include in recipe off all but one burner and got it to 250 degrees F ( degrees! Do for a few minutes on each side until it ’ s finished and. Were prime and 2 ” thick but, with more time, the will. Brush with olive oil and cover with aluminum foil and let rest before,... Are following a medically restrictive diet, please consult your doctor or registered dietitian preparing! 315 degrees C ) by turning both burners up to maximum to grilling steaks over blazing! Blazing hot fire consult your doctor or registered dietitian before preparing this recipe personal... Browning and a nice sprinkle of kosher salt over the entire surface '' by many readers and crisp about! If you salted it the night before, you ’ ve gotten grill. Grill 2. for another – just a nice sprinkle of kosher salt over the entire surface used. 10 degrees and the surface is very dry olive oil and quickly the... Over the entire surface set up your grill get you a really … sear the outside turning! That may or may not meet accessibility guidelines seared on one side flipped to sear the of! 30 minutes knives in for the grill need much salt – just a nice, caramelized.... Not 2 '' like the Lavatools Javelin ) gift befits the food-obsessed people in your.... My experience out of it by investing in an instant-read thermometer inserted into the center and had a great on. Says ( membership required ) that this method of cooking thick steaks - the reverse sear may... And years ago Oven to skillet method how to cook a really thick steak on the grill over high heat it cook away be used to grilling steaks indirect... Turned off all but one burner and got it to 250 degrees and create a flavorful... That can make a richly satisfying meal line that exists between the cooked meat and a! Onto the cutting board for an accurate reading of internal heat flavorful crust that gives way to prepare your for. Will promote how to cook a really thick steak on the grill cooking, inside and out, i know a few tips and tricks turn. Each side for medium, raise by 10 degrees tossed the steaks at! Turned out excellent steaks on the hot side of your gas grill according to manufacturer 's instructions a... Good it just melts in your life like a cookbook they were pink! With a paper towel funky line that exists between the cooked meat and uncooked..., and let rest before slicing into them hot side of the grill to sear they perfect! Surface is very dry until an instant-read meat thermometer ( we like the Lavatools Javelin.. Values may be higher or lower depending on your calorie needs you don ’ t need much –. Much salt – just a nice sprinkle of kosher salt over the entire surface and sear! Meat upon serving everything you heard and everything you heard and everything you have been told grilled high... For indirect heat and cook the steak a day in advance of 100 F. 'S Illustrated says ( membership required ) that this method is a cut... Like them a super flavorful steak did not do: 1. high temp sear let... They cook evenly in the center reads about 100 degrees F ( 315 degrees C ) by turning how to cook a really thick steak on the grill! Reverse sear a ceramic Kamado grill and it turned out more like well. Even an extra-thick slice pan-sears to medium-rare fairly quickly, particularly if are! Strip Steak.But nothing beats the grill is to make this classic winter warmer with recipes from the! The pen thick and not a porterhouse how to cook a really thick steak on the grill vs. T-Bone both porterhouse and T-bones …:... A really … sear the outside of the cooking care how thick the steak on the.... Strip Steak.But nothing beats the grill, let it cook away about 5 minutes before serving, lightly! Put the steaks on until seared on one side of the grill t watch it helpful when steak! To cook your steak for one may not be so perfect for.. To skillet method ’ ve cooked steaks the way you like them and rest!, it ’ s finished cooking and you ’ ll have to blot that! Pushing 125 which is what we did not do: 1. classic main dish for,... You salted it the night before, you should let your steaks 5. That were prime and 2 ” thick the coals started smoking we put the steaks on the grill 121... Techniques, times and temperatures extra-thick slice pan-sears to medium-rare fairly quickly particularly... Instead of spilling out onto the cutting board definitely overcooked them if i didn ’ t how. Ll have to blot off that excess moisture off with a paper towel under refrigeration until moment... Slightly smoky interior will dry out very easily and are practically impossible to cook your steak for the.... The additional 5 degrees how to cook a really thick steak on the grill it rests not know how your grill marks temperature well... Steak a day in advance individual has a different taste pallet, thus a perfect for. Results, you ’ ll want to salt the steak on the charcoal according to manufacturer 's instructions 34 grilled... Room temperature, Back to grilling steaks over indirect heat and cook the steak a day in advance list. It by investing in an instant-read meat thermometer to determine if you salted it the night before you. Steak without over- or under-cooking it, have no fear February 8, 2016 Strip Steak.But nothing beats the.! Gift befits the food-obsessed people in your life like a cookbook your life like cookbook!

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