How to Grill Steaks Perfectly Every Time
LEVELS OF DONENESS
Whether you like your steak bleeding on the plate, or dry as a bone, this steak doneness guide should help you out. The chef’s standard level of doneness is medium-rare. At this point it won’t be bleeding, but will be tender, juicy, and if you do it just right the steak will melt in your mouth. With practice you can tell how cooked a steak is just by feel alone. Every steak has a different cooking time due to varying thicknesses of the cuts. Be wary following anything that tells you a cooking time rather than a temperature.
IS IT NECESSARY TO COOK THE STEAKS MORE AFTER SEARING THEM?
The most important part of reaching the level of doneness you like is the internal temperature. Searing is largely for flavor. If your steak is thicker, it probably won’t reach the desired doneness as fast as a thinner one. One thing that helps ensure you don’t overcook your steak, is to leave it out at room temperature for 30 minutes before cooking. If raising the internal temperature needs to take longer because the steak was too cold, it will cause the steak to get overcooked.
Learn how to grill steaks perfectly every time!
Prep Time 30 mins Cook Time 15 mins Total Time 45 mins
Servings: 2 steaks
2 thick cut steaks 2 inches
2 teaspoons olive oil or vegetable oil
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon black pepper
2 tablespoons butter
Remove steaks from refrigerator and any packaging. Brush each side with oil to coat.
In a small bowl, combine the salt, pepper, and white pepper. Rub both sides of each steak with the rub mixture. Let steaks sit at room temperature for at least 30 minutes before cooking.
Preheat an outdoor grill to high heat (about 500 degrees). Sear steaks for 3 minutes per side. Reduce the heat to medium-low and continue cooking with the lid closed until the steaks reach the desired level of doneness (130 degrees F for medium-rare).
When the steaks are removed from the grill, immediately top with 1 tablespoon butter each, tent with aluminum foil, and allow the steaks to rest 5 to 10 minutes before cutting into them.
For a reverse sear: prepare steaks as instructed. Preheat one side of the grill to low heat and the other side to high heat. Start the steak on the low heat side of the grill and cook until it reaches an internal temperature of 110-120 degrees F. Then, move the steak to the hotter side of the grill and sear on each side for 2 minutes.
Calories: 893kcal | Carbohydrates: 1g | Protein: 71g | Fat: 66g | Saturated Fat: 28g | Cholesterol: 221mg | Sodium: 1447mg | Potassium: 1051mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Calcium: 20mg | Iron: 7mg
Course: Main Course, Main DishCuisine: GrillingKeyword: Grilling Steak, How to Grill Steak
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