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 go over 10 important grilling steak 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!
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1 - 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 forget to let their 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 cook steak tips for the perfect steak. By following these steps, you'll be sure to impress your friends and family at your next cookout.
2 - Wagyu steaks: the best cut of beef for the best results
Wagyu beef is a type of Japanese cattle that is known for its marbled meat. It is often considered to be the best quality meat in the world. This makes it the best cut of meat for filet mignon, ribeye, New York strip, etc.
There are many benefits to using wagyu beef for your recipes. First of all, the marbled meat is incredibly tender and flavorful. This makes it a perfect choice of beef, as it will result in a delicious 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.
And one thing very few people know is that, 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 red meat, wagyu beef is without a doubt a better choice.
There are many different cuts of wagyu steaks. Some of the most popular include ribeye, sirloin, and filet mignon. All of these cuts are well suited for grilling steaks. But ribeye and sirloin will have more fat and flavor. So, if you're looking for a leaner option, the filet mignon is a great choice.
3 - 10 Grill Steak Tips for a delicious steak
Now that you know all about wagyu beef, it's time to get to work! By following these steps, you will be well on your way to grilling the most delicious and juicy steak that you have ever had.
- Grilled Steak Tips #1: brine your steak (optional)
This step is recommended for a delicious steak but optional.
Dry brining your beef is the best way to bring out its natural flavors and to tenderize it. To dry brine your steak, generously season both sides of the steak with kosher salt and pepper. Use about ½ teaspoon of kosher salt and ¼ teaspoon 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. Leave it for at least 1 hour and up to 2 days. The dry brining process will slowly bring out the natural flavors of the beef. The salt will permeate the meat and break 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.
- Grilled Steak Tips #2: 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 or to marinade it. 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 already famous for its rich flavor and tender texture. So, strong seasoning or marinade would only mask the meat's natural and delicious flavour.
A simple seasoning blend of about ½ teaspoon of kosher salt, ¼ teaspoon 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.
- Grilled Steak Tips #3: Bring your meat to room temperature before searing it
If you want to make the perfect steak, let it 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.
- Grilled Steak Tips #4: Dry off your meat
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.
- Grilled Steak Tips #5: If you have not brined your meat, salt right before you cook
Adding 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. Use about ½ teaspoon of kosher salt per pound of meat.
- Grilled Steak Tips #6: Brush with light tasting olive oil
To get the perfect sear on your wagyu steak, 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.
- Grilled Steak Tips #7: Cook steak 3-4 minutes per side on high heat
The best steaks are those that have been cooked at a relatively high heat. So, aim for a grill/or skillet temperature at or around 350-400℉. The recommended grilling time is 3-4 minutes per side. Cook on the flame if using a grill. Once the steak is browned on the outside, it's ready to eat!
- Grilled Steak Tips #8: 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 (gas grill, charcoal grill, or skillet), transfer it to a lower, indirect heat source. Grill it until it reaches the desired doneness. If you have a gas or charcoal grill, build the fire on one side and let the steak sit on the other side after the sear. If you are searing your steak on a pan, finish cooking your steak in the oven at 350°F.
When using the reverse sear method
If you prefer using the reverse sear method, start by cooking your steak low and slow. Cook your steak in the oven or on indirect heat (grill). 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. This will ensure you do not to overcook it during 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.
- Grilled Steak Tips #9: 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. 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.
After you removed the steak from the grill, remember to allow it to rest.
- Grilled Steak Tips #10: Allow steak to rest
After you remove the steak from the grill, remember to allow it 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.
Grilled Steak Tips - 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
There are several reasons why it is important to put oil on steak before cooking. First, adding a layer of oil to the surface of your steak will help prevent it from sticking to the grates of your grill or your skillet. Additionally, the added oil will help boost the flavor and texture of your steak by ensuring that it gets a nice caramelization on the outside. And finally, applying an oil coating to your steak can also help prevent flare-ups while grilling, which can cause your steak to become burnt or overcooked. So if you want to grill a delicious and juicy steak, be sure to oil your your steak before cooking it.
When grilling steak, it is important to add butter at the right time in order to get the best flavor and texture. Some people recommend applying a thin layer of butter about halfway through grilling, as this can help prevent flare-ups and ensure even cooking. However, others suggest simply brushing the steak with melted butter at the very end of grilling, as this will help add a rich, buttery flavor and create a nice caramelized crust. Ultimately, the timing of when to put butter on steak varies depending on your cooking preferences and the specific cut of steak you are using.
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