BLOG, Cooking Methods, Cooking Techniques

How to Cook Steak Like a Pro

0 comments

You’re at a cookout. All around you, people are grilling up burgers and hot dogs. The smell of charred meat is making your mouth water. You know it’s your turn to grill, and you’ve got a nice juicy steak just waiting to be cooked. But you’ve never grilled a steak before. Where do you even start?

Don’t worry, we’ve got you covered. In this article, we will be discussing how to grill the perfect steak. We will go over 10 important tips to follow in order to achieve this goal. These tips include things like bringing your steak, bringing it to room temperature, searing it on a hot pan or grill, and allowing it to rest. By following these steps, you will be well on your way to grilling a delicious and juicy steak that is sure to please.

So fire up the grill and let’s get started!

Common challenges when grilling a steak

One of the most common challenges people face when grilling steak is knowing how to cook it to the perfect temperature. This can be a tricky thing to master, as you don’t want to overcook your steak and end up with a dry and tough piece of meat. On the other hand, you also don’t want to undercook it and end up with a raw or bloody steak. So how do you find that happy medium?

Another challenge people face when grilling steak is getting the perfect sear. This means getting those nice dark brown or even black grill marks on your steak. A good sear not only looks great, but it also adds another layer of flavor to your steak.

Finally, people often struggle with letting their steak rest after it has been cooked. This is an important step, as it allows the juices to redistribute throughout the meat. If you don’t let your steak rest, you risk cutting into it too early and all those delicious juices will just pour out.

So there you have it! 10 tips for grilling the perfect steak. By following these steps, you’ll be sure to impress your friends and family at your next cookout.

The best ingredients for the best results: use wagyu beef

Wagyu beef is a type of Japanese cattle that is known for its marbled meat. Wagyu beef is often considered to be the best quality beef in the world, which makes it perfect for grilling.

There are many benefits to using wagyu beef for grilling. First of all, the marbled meat is incredibly tender and flavorful. This makes it perfect for grilling, as it will result in a steak that is packed with flavor. Additionally, wagyu beef is known for its high fat content. This may sound like a bad thing, but in reality it just means that your steak will be juicier and more delicious.

Now, while wagyu beef is higher in fat than traditional beef, it is also higher in healthy Omega-3 fatty acids. These fatty acids have been shown to provide a number of health benefits, such as reducing inflammation and promoting heart health. Additionally, wagyu beef is lower in cholesterol than traditional beef. So if you’re looking for a healthier way to barbecue, wagyu beef is a great choice.

There are many different cuts of wagyu steaks, but some of the most popular include the ribeye, sirloin, and filet mignon. All of these cuts are well suited for grilling steaks, but the ribeye and sirloin will have more fat and flavor. If you’re looking for a leaner option, the filet mignon is a great choice.

Raw Filet Mignon
Raw Filet Mignon

The 10 tips for grilling a steak

Now that you know all about wagyu beef, it’s time to get grilling! By following these steps, you will be well on your way to grilling the most delicious and juicy steak that is sure to please.

Brine your steak (optional)

This step is recommended but optional.

Dry brining your steak is the best way to bring out its natural flavors and tenderize the meat. To dry brine your steak, generously season both sides of the steak with kosher salt and pepper. Use about 1/2 tsp of kosher salt and 1/4 tsp freshly ground pepper per pound of meat. The salt crystals should be larger than table salt.

Once seasoned, place your steak in the refrigerator uncovered on a baking rack for at least 1 hour and up to 2 days. The dry brining process will slowly bring out the natural flavors of the beef as the salt naturally permeates the meat and breaks down the muscle proteins, tenderizing the steak cut in the process. Moisture is also locked into the steak, ensuring that your steak will be juicy and flavorful.

Keep your seasoning to the minimum

If you’re like most people, you probably think that the key to a great steak is loading it up with spices and seasonings. But the truth is, sometimes less is more.

This is especially true when it comes to cooking good quality steaks like wagyu steaks. Wagyu beef is renowned for its rich flavor and tender texture, so there’s no need to mask it with a bunch of heavy spices.

Either way, a simple seasoning blend of about 1/2 tsp of kosher salt, 1/4 tsp freshly ground pepper (per pound of meat) will do the trick. Other friendly spices include garlic (fresh or powder) and fresh or dry oregano, thyme, or rosemary.

Bring your steak to room temperature before searing it

If you want to make the perfect steak, there’s one important step that you can’t overlook: letting the steak rest at room temperature for 30-60 minutes before cooking it. This may seem like a small detail, but it can make a big difference in the final result.

Because of the contrasted heat change between the refrigerator and the hot grill or pan, concentrated proteins and leftover water in your steak are released at once, drying up your steak. So instead of a juicy, succulent steak, you end up with a tough, chewy piece of meat.

But if you give your steak 30-60 minutes to rest at room temperature, you’ll be rewarded with a delicious, melt-in-your-mouth steak that’s full of flavor.

Dry off your steak

The key is to start with a high-quality steak and to dry it off completely before cooking. Moisture is the enemy of a perfect crust, so make sure to pat your steak dry with paper towels. If you have not brined your steak, let it sit in the fridge on a wire rack for 30 minutes to an hour.

If you have not brined your steak, salt right before you sear

Add salt too soon will pull moisture out of your steak, making it more difficult to get a nice crust on top. So, it is essential not to add the salt too early. If you have not brined your steak, wait until just before cooking/searing, using about 1/2 tsp of kosher salt per pound of meat.

Brush with light tasting olive oil

If you’re looking to get the perfect sear on your wagyu steak, then you’ll need to brush your grill or skillet with a light tasting olive oil. This will help to evenly distribute the heat, so that you don’t end up with any overcooked or un-seared portions. Just be sure not to overdo it on the oil, as too much can result in a greasy steak.

Sear for a short time on a hot pan or grill

The best steaks are those that have been cooked at a relatively high temperature, so aim for a grill/or skillet temperature at or around 350-400℉. To sear your steak, you’ll want to cook it for 3-4 minutes on each side. Cook on the flame if using a grill. Once the steak is browned on the outside, it’s ready to eat!

Getting the right internal temperature

When it comes to cooking the inside of your steak, low and slow is the way to go.

When using the regular sear method

After you sear the steak on a hot surface, transfer it to a lower, indirect heat source and cook until it reaches the desired doneness. If you are searing your steak on a pan, finish cooking your steak in the oven at 350°F. If you have a grill, build the fire on one side and let the steak sit on the other side after the sear.

When using the reverse sear method

If you prefer using the reverse sear method, start by cooking your steak low and slow in the oven or on indirect heat (grill) and then sear the steak as described below. When using the reverse sear method, make sure to stop cooking your steaks 10°F below desired temperature in order not to overcook on the sear. For example: if you want your steaks medium (140°F), stop slow cooking your steaks at 130°F and sear until 140°F. Just make sure to keep an eye on the temperature of your steak.

Keep an eye on temperature

There’s nothing quite like a juicy steak, but cooking one can be a bit of a challenge. If you’re not careful, you can easily end up with a dry, overcooked steak. The key is to keep an eye on the temperature.

Use a meat thermometer to insert from the side of the steak to its center, and leave it there until you are ready to serve. This will help you gauge when the steak is cooked the way you want.

Omaha Steaks chef David Rose recommends the following doneness chart:

Rare – 120F:

The steak has cool-to-warm red center, and soft, tender texture. This is an excellent choice for leaner steaks like top sirloin or filet mignon that don’t have as much fat to melt.

Medium Rare -130F:

Steak will have warm red center – perfect steak texture with a nice brown crust. Cooking to medium rare allows the fat (marbling in the steak) to render and add buttery, rich flavors to your steak. This is the ideal doneness for a juicy, flavorful steak.

Medium – 140F:

The steak will have a hot pink center and slightly firmer texture. The longer cooker time will make your steak slightly drier and the bite less tender.

Medium Well -150F:

The steak will have a mostly brown center and firm texture. The meat will be drier as water evaporates during the cooking process.

Well Done – 160+F:

The steak will have no color left, will be very firm and much drier. The meat loses fat and moisture as it cooks, resulting in a dry, tougher texture. We don’t recommend cooking to this doneness.

Allow steak to rest

Remember to allow the steak to rest on a hot plate for about the same amount of time it was cooked (between six and eight minutes). This is one of the most important, but often overlooked steps for ensuring juicy, delicious steaks. Resting allows the juices to redistribute and settle before cutting. If you cut too soon, all the juices will end up on your cutting board or plate, and not in the steak.

Conclusion

By following these 10 grilling tips, you’ll be well on your way to grilling the perfect steak. Remember to brine your steak, bring it to room temperature, sear it on a hot pan or grill, and allow it to rest. These steps will help you achieve a delicious and juicy steak that is sure to please.

Frequently Asked Questions

>write a list of frequently asked questions and answers.

Q: What is the best way to grill a steak?

A: The best way to grill a steak is to Sear it on a hot surface, transfer it to a lower, indirect heat source and cook until it reaches the desired doneness. If you are searing your steak on a pan, finish cooking your steak in the oven at 350°F. If you have a grill, build the fire on one side and let the steak sit on the other side after the sear.

Q: How do I know when my steak is done?

A: Use a meat thermometer to insert from the side of the steak to its center, and leave it there until you are ready to serve. This will help you gauge when the steak is cooked the way you want. Omaha Steaks chef David Rose recommends the following doneness chart:

Rare – 120F: The steak has cool-to-warm red center, and soft, tender texture. This is an excellent choice for leaner steaks like top sirloin or filet mignon that don’t have as much fat to melt.

Medium Rare -130F: Steak will have warm red center – perfect steak texture with a nice brown crust. Cooking to medium rare allows the fat (marbling in the steak) to render and add buttery, rich flavors to your steak. This is the ideal doneness for a juicy, flavorful steak.

Medium – 140F: The steak will have a hot pink center and slightly firmer texture. The longer cooker time will make your steak slightly drier and the bite less tender.

Medium Well -150F: The steak will have a mostly brown center and firm texture. The meat will be drier as water evaporates during the cooking process.

Well Done – 160+F: The steak will have no color left, will be very firm and much drier. The meat loses fat and moisture as it cooks, resulting in a dry, tougher texture. We don’t recommend cooking to this doneness.

Q: Should I rest my steak after grilling?

A: Yes! Remember to allow the steak to rest on a hot plate for about the same amount of time it was cooked (between six and eight minutes). This is one of the most important, but often overlooked steps for ensuring juicy, delicious steaks. Resting allows the juices to redistribute and settle before cutting. If you cut too soon, all the juices will end up on your cutting board or plate, and not in the steak.

Q: What are some common mistakes people make when grilling steak?

A: Some common mistakes people make when grilling steak include: not preheating their grill enough, grilling on too high of heat, not flipping their steak enough/flipping it too much, overcooking their steak, and not letting the steak rest after grilling.

Q: How can I avoid making my steak tough?

A: Tenderness is largely determined by the amount of connective tissue in the steak, as well as how you cook it. Some tips for avoiding a tough steak include: choosing cuts with less connective tissue (such as filet mignon or strip steak), cooking on low heat, not flipping too often, and not overcooking.

Q: What are some common mistakes people make when grilling steak?

A: Some common mistakes people make when grilling steak include: not preheating their grill enough, grilling on too high of heat, not flipping their steak enough/flipping it too much, overcooking their steak, and not letting the steak rest after grilling.

Q: What are some common mistakes people make when grilling steak?

A: Some common mistakes people make when grilling steak include: not preheating their grill enough, grilling on too high of heat, not flipping their steak enough/flipping it too much, overcooking their steak, and not letting the steak rest after grilling.

Leave a Comment

Your email address will not be published. Required fields are marked *

*