Then continue to grill the steak until desired doneness, flipping every minute or two. Ok, you bought a great steak and you prepared it well! Remove the frying pan from under the grill. We’re tougher on ourselves than others are on us and it’s because we know best what we’re capable of. Make sure to slice against the grain. I know that it’s ALWAYS my goal, whether I was cooking in my kitchen, grilling, or baking. Of course, it’s my pleasure! I have to try the rosemary brush tip. Reading this is making my mouth water! Hi, I’m Shinee! Although 1 1 ⁄ 2 in (3.8 cm) is the most common size for grilled T-bone steaks, choose a 1 in (2.5 cm)-thick steak if you desire less meat. Perfect is subjective. You don’t want to have lot’s of thick fat in the middle of your meat. For best results choose a large steak to share, at least 5cm thick, and sear it in a very hot pan before finishing in the oven. Standing it up on the base of the T-bone heats up the bone, which helps cook this extra-thick cut through to the centre. I’m sure it will turn out great. Beautiful cut of meat made perfectly!! Cook it for about a minute, then turn it quarter turn for a nice diamond grill marks, if desired. I love using fresh herbs and since rosemary is so potent, it’s enough to just rub it. Photography by Jeff Coulson The rosemary brush tip is Gold! Fat gives flavor and keeps the steak moist. * Disclaimer: All nutrition information are estimates only. Too much moisture will prevent searing and cause flare-ups and smoke. Place steaks on the hot side of the grill to sear them. The pretty piece of meat that you see in the picture above is Wagyu strip steak from a T-bone steak. I really hope that my article will help you to take your steak to the way you like it! They have more fat, which is what you need for grilling. I’ve been planning on hosting a BBQ, and I want to make sure I cook all the meat great. If you’re a seasoned chef or cook steaks all the time, I’m sure you can trust yourself to know when your steak is ready by touch, but otherwise, use a thermometer. The finer the fat, the better. For medium-rare, cook for 2 minutes on both sides. When you’re ready to brush the steaks, it will be beautifully aromatic and ready for the steaks. Brushed the meat with oil and season it well with salt and pepper on both sides. Your email address will not be published. Please do not use my images without prior permission. Start the steak on the low heat side of the grill and cook until it reaches an internal … Place the prepared steak on the grill. Let it rest for about 5 minutes on a cutting board before serving. If you do choose to grill Wagyu, cut it into small pieces and keep a spray bottle … on the lighter side. Why? The thicker the steak, the more tender your end result is going to be too. For a steak that is rare, medium-rare, or medium, leave the temperature as high as it can go. Before the fun grilling part, we need to choose the meat. Don’t forget to sign up for email, so you won’t miss any new recipes. Chuck eyes come from the shoulder and are a great economical substitute for rib eye steaks. You want to hit the reading on the thickest part and in the middle. If you’re going to grill a steak, the cut you choose matters. If you haven’t salted the steaks the night before, now is a perfect time to do that. Picking the Best Steak for Grilling Choose Your Grade of Meat. Taking off the chill speeds up cooking. Put the steaks on as soon as your barbecue grill reaches its peak temperature. To ensure they’re juicy and tender, check for a good amount of marbling. You’ll less likely to overcook a thick steak. Make sure your grill is clean and free from dust or food residue. That’s good to know that if you have a good cut of meat that you don’t have to use any other seasonings besides salt and pepper. Plus, oh my goodness, your pictures are beautiful. Crush 3 garlic cloves and add them to the melted butter. For steak that's less than 1 1/2 inches thick, simply grill the … The goal of grilling a steak is to brown and lightly char the … Take the steaks off the grill when it hits 5 degrees away from your desired temperature. Here's what you need to know to choose the best steak cut. Choose cuts that are at least 1-inch thick. Steaks that are well-marbled and tender enough to stand up to direct heat are the best bet when grilling. Unlike most steaks, flank steaks are cut parallel, rather than perpendicular, to the muscle fiber. If you are cooking the steaks with bone, don’t get the reading right next to the bone. Place the steak in the pan and cook for 45 seconds. Thanks for the great tips! If you want a well-done steak, it should be cooked for 10 minutes. If using my posts in collections and features, please link back to this post for the recipe. Without going through all the steak cuts, from experience the best for grilling are rib Eye, T bone, Porterhouse, Strips Steak and Sirloin. If you’re looking to enjoy a good cut of steak, the flavor will be all there in the meat, no need to add anything but salt and pepper. Season and Grill. A rosemary brush adds a subtle fresh flavor to the steak. The perfect steak measures around ¾” and you should get the best results grilling one of this size. (If ... Prep the Grill. Learn how to make the best steaks on the grill and get everyone drooling with the look and the smell of a perfect steak. So let’s define what a perfect steak means to me. … I’m so happy you’re here! When choosing a cut, go for loins like sirloins and rib eye steaks. Flip and cook for another minute. This site uses Akismet to reduce spam. I hope you will . Tip: For more even cooking, let these beef steak cuts stand at room temperature about 30 minutes before searing. Save those for lesser cuts of meat. When the steaks are getting close to your desired temperature (about 15-20 degrees away), move it back to the hot side to finish the sear on the lighter side. After you’ve moved the steak back to the hot side, check the temperature every couple of minutes. But the toughest critic always is and always will be me. I’ve known people who don’t want to see anything pink in their steak and I’ve known people who would drop the steak on a hot grill, cook it for 10 seconds on each side and call it “perfect.” So temperature, and cuts, are left up to individual preference. Put that seasoning mix down right now! For a rare steak, cook under the grill for 1 minute, then flip and grill for 1 minute more. To make a rosemary brush: tie a rosemary bunch onto a wooden end of a spatula or a spoon with a piece of kitchen twine. Flank. Grilling steaks are quick-cooking, naturally tender and can go straight from the fridge to grill. If I didn’t hear “oh wow” or “this is so good” when people are tasting my food, I consider it a mission failure. When grilling steak, you need two separate cooking zones. Filed Under: 4th Of July, BBQs, Beef, Father's Day, How To, Mother's Day, Valentine's Day Tagged With: grilling, steak. Isn’t it our goal to hear those words after slaving away on a grill? That way, the steaks will get seasoned all the way in and will have a nice dry crust on the outside, which helps to get that beautiful charred crust. I’ll have to try that out! How to Grill Steak. Learn how your comment data is processed. Take the steak out of the refrigerator and place it on a cutting board. Thank you, Sarah . The cut comes from the belly of the animal, and its long muscle fibers make for a chewier piece of meat. That moisture will prevent a beautiful sear we’re looking for in a perfect steak. I really want to stay clear of the word “perfect.” Perfection is a subjective matter. Learn how to make the best steaks on the grill and get everyone drooling with the look and the smell of a perfect steak. Key points to think about are seasoning, what pan to use and resting time. Thanks for the read. On gas grill, keep the grill covered, while cooking a steak and open only for flipping the steak. Heat a heavy-based frying pan until very hot but not smoking. How to cook perfect steak. Place the prepared steak on the grill. Sharing this for sure! My Honey does a perfect job also — the marbling on the steak is just right. For example, temperature of the steak will be something that is up for debate for everyone. If you didn’t get a chance to do this step, it’s totally ok. This will create a hotter and a cooler side of the grill so that you don’t burn your steaks while getting them to temperature you desire. Pat it dry with a paper towel before adding the seasoning. Grill with caution. 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