Once the coals started smoking we put the steaks on the cool side of the grill. 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. I also felt that taking the steaks off at the internal temp of 100 degrees was too low from my experience. Remove to rack and let rest for 10 min. You want those juices to redistribute within the meat instead of spilling out onto the cutting board! Best steak I have ever grilled. You can use a strip or rib-eye steak if preferred. https://www.recipe-diaries.com/how-to-grill-top-sirloin-steak 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. Grill the steaks over indirect heat so they cook evenly in the center. A thick steak can be tricky to cook to perfection. Add comma separated list of ingredients to include in recipe. Use a meat thermometer for an accurate reading of internal heat. By the time I put them on the grill to sear they were pushing 125 which is what I like to see. Your meat thermometer doesn’t care how thick the steak is, so take advantage of its precision. Your grill should be hot before adding the steak to it. 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). The steak’s temperature will continue to rise the additional 5 degrees as it rests. You’re aiming for 130° F for rare, 140° F for medium-rare, 150° F for medium, and 160° F for well done. Porterhouse Steak vs. T-Bone Both porterhouse and T-bones … A meat thermometer should read 130°F. Increase heat on the grill to 600 degrees F (315 degrees C) by turning both burners up to maximum. The goal of grilling a steak is to brown and lightly char the … Psst: Don’t forget to make one of these 34 amazing grilled side dishes while you’re grilling up that steak! Flip the steaks frequently as they cook … We generally like medium doneness and this turned out more like medium well. Approx. Even an extra-thick slice pan-sears to medium-rare fairly quickly, particularly if you roast it briefly at a high temperature as well. Updated with new information and re-edited photos. 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. Sear the outside of the meat. Sear it for a few minutes on each side until it’s finished cooking and you’ve gotten your grill marks. As a former restaurant chef, I know a few tips and tricks to turn super-thick-cut steaks into perfectly cooked dinners. This sounds a bit like the CI way to cook thick steaks, which I've had really good luck with. Taking off the chill speeds up cooking. Simply seal up the bag, drop it into the water bath, and let it cook away. 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. This is what we did or should we say DID NOT do: 1.) My hubby did the grilling with me as supervisor:) We started with the charcoal on one side of the grill. As the salt seasons the meat, it also pulls out moisture. Gets rid of that funky line that exists between the cooked meat and the uncooked. This butter will help add some moisture and flavor to the meat upon serving. Here’s what you need to know. Our steaks were about 1" thick and not 2". Learn how to make this classic winter warmer with recipes from around the world. When it comes to thick-cut steaks, you’ll end up burning the exterior before you can reach a perfect medium-rare inside. Given only 30 minutes, you’ll have to blot off that excess moisture off with a paper towel. Professional chefs cook so many steaks in their career that they know the level of doneness just by touching the meat. 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. Cook over direct heat for 4-5 minutes on each side for medium rare. This will get you a really … I had two beautiful NY Strip Steaks that were prime and 2” thick. This is the ultimate guide on how to cook a thick steak the proper way! I love this method of cooking thick steaks but usually use the oven to skillet method. Use a meat thermometer to determine if you’ve cooked steaks the way you like them. Set your thick steaks out at room temperature and salt them generously while your grill heats up. five minutes total searing time. Wonder why you need a two-zone setup? this link is to an external site that may or may not meet accessibility guidelines. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Turned off all but one burner and got it to 250 degrees. Let them rest 10 min and they were perfect!!! This reverse sear method may seem counterintuitive, but it creates the best browning and a nice, caramelized crust. Seared them for 3 min a side and turned them on their side to render the fatty part. Read on to learn about my favorite techniques for grilling steak. of olive oil and quickly sear the … No gift befits the food-obsessed people in your life like a cookbook. When it gets close to the desired cooking temperature (about 10 degrees away), flip it onto the hot side of the grill. You don’t need much salt – just a nice sprinkle of kosher salt over the entire surface. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 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. Cook until an instant-read thermometer inserted into the … Make sure the steaks are between 1 1/4 and 1 1/2 inches thick. Followed the instructions on a ceramic Kamado grill and it turned out excellent. Cook's Illustrated says (membership required) that this method avoids that gray band of meat directly under the crust. He added one thing though...keep turning the steak during the indirect portion of the cooking. Add comma separated list of ingredients to exclude from recipe. I used a remote temperature probe in one steak the whole time. Thinly cut steaks will dry out very easily and are practically impossible to cook perfectly, especially on the stove. Rest your steaks for 5 minutes before serving, covering lightly with foil. I love thick steaks. This recipe produces a medium-rare steak. If you cooked every steak the same, you’d get very disappointing results. 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. We did not use a gas grill 2.) Transfer steak to a plate. Editor's Note: Originally Published February 8, 2016. The steak sat uncovered in the refrigerator and the surface dried out really nicely. © 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 But, with more time, the brine will reabsorb into the meat and create a super flavorful steak. Percent Daily Values are based on a 2,000 calorie diet. Preheat the broiler. For Thin Steaks, Sear Over Direct Heat. For best results, you’ll want to salt the steak a day in advance. If you salted it the night before, you’re set. Take your steaks out of the refrigerator and let them sit out for about 20 minutes before putting them on the grill… There will be a next time though. After years of working in professional kitchens, Lindsay traded her knives in for the pen. These tips will turn you into a pro in no time! 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. Different cuts, and even the same cut at different thicknesses, need different cooking techniques, times and temperatures. Leave the lid open while grilling steaks. The result: a deeply seared, flavorful crust that gives way to a juicy, slightly smoky interior. Amount is based on available nutrient data. Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium … Transfer steak back to plate. You saved Grilling Thick Steaks - The Reverse Sear to your. Your daily values may be higher or lower depending on your calorie needs. Sear it for a few minutes on each side until it’s finished cooking and you’ve gotten your grill marks. This post that had been "requested" by many readers. Really, it’s so good it just melts in your mouth. How To Cook Steak In The Oven - Best Perfect Oven-Steak Recipe 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. 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. Place wood chips in the smoker box of your gas grill according to manufacturer's instructions. This style of cooking uses vacuum sealed bags to cook food in a water bath. Cover with aluminum foil and let rest before serving, about 5 minutes. Place the steak on the indirect heating side of your grill. Lots of compliments. I decided to give this recipe a go. When grilling steak, a thick pieced of meat allows you to generously season the outside without turning the meal into a salty mess. A good rule of thumb is to let it rest for 5 minutes per inch of thickness (or, ten minutes per pound). Grilled covered about 15 minutes (which was a little too long for 1" steaks) until they reached 118 degrees. My uncle (a classically trained chef) taught me this very method years and years ago. 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). Cook your steak for 5 minutes on each side for medium rare. Cook until an instant-read thermometer inserted into the center reads about 100 degrees F (37 degrees C), 25 to 30 minutes. Trim off excess fat. 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. We used ribeye and not a porterhouse steak 3.) 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. 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! Slice and enjoy. 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. Place steak on the cool side of the grill. You might be used to grilling steaks over a blazing hot fire. 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). 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. A thick steak can certainly be intimidating, but it tastes brilliant when it’s cooked correctly. Taste of Home is America's #1 cooking magazine. Info. Nutrient information is not available for all ingredients. For indoor cooking we’d recommend frying your steak, although you can grill it if you’d rather. Set up your grill for indirect heat and cook the steak on the cooler side. Open the lid and place the steaks on the hot side of the grill. I would have definitely overcooked them if I didn’t watch it. If you’re cooking a 1-inch steak (or, a thinner cut like flank steak), that’s definitely the way to go. Information is not currently available for this nutrient. We are rebels. No matter what you are grilling, you should always begin with clean grill … So, while this step is helpful when grilling steak, it’s not required. Place steak on the cool side of the grill. This will promote even cooking, inside and out. It really takes out all of the guesswork – the water bath will cook your steak to a consistent, perfect temperature edge to edge. When grilling a 2-inch steak, grilling times will vary based on how rare you like your meat. I started with two burners on low of a three burner grill...too hot. Congrats! Set up your grill for indirect heat and cook the steak on the cooler side. Don’t worry – I promise it won’t get cold while it rests! While it’s preheating, take the steak out of the fridge and let it come down to room temperature for 30 to 45 minutes. For steak that's less than 1 1/2 inches thick, simply grill the … Preheat Your Grill. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Preheat one side of the grill to about 250 degrees F (121 degrees C). This will promote even cooking, inside and out. Next time I will keep a closer eye on the temp. Clean and Oil Your Grill. Anova has an app that details the exact time and temperature to cook your steak for every level of doneness. If you didn’t have time for that, pat it dry (super well) with paper towels before hitting the grill. Hold the steak on their sides and cook the edges for 1 min per side. This helps the steak cook evenly later. 1 (2 1/2 pound) 2-inch thick porterhouse steak, at room temperature, Back to Grilling Thick Steaks - The Reverse Sear. Forget everything you heard and everything you have been told. I have a great post on Pan Seared Oven Roasted Strip Steak.But nothing beats the grill. If you’re wondering how to grill a thick steak without over- or under-cooking it, have no fear! This method is a little unpredictable if yo do not know how your grill will heat. Note: Every product is independently selected by our editors. Allrecipes is part of the Meredith Food Group. 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. Rib-eye steak is a juicy cut of beef that can make a richly satisfying meal. Solving this problem is easy: it’s all about time and temperature. We didn't follow this recipe EXACTLY. For example: in most restaurants, your steak is kept under refrigeration until the moment you order it. The reverse sear brings the steak up to temperature slowly over low indirect heat, allowing the meat enzymes to work their magic. The steak is then grilled at high temperature to get the appropriate crust. If your steaks are close to being done, you can move them over to the cold side of the grill. When it gets close to the desired cooking temperature (about 10 degrees away), flip it onto 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. Season steak generously with salt and black pepper on both sides. Add steaks and sear until deep brown and crisp, about 3 minutes a side. Then you do the high temp sear, let it rest a bit and dig in! Steaks were about 150 degrees when taken off. If you’re not quite ready for that yet, just follow these five steps for cooking any type of steak on a charcoal grill. 2. Then, place it on a rack (uncovered) inside the fridge. Each individual has a different taste pallet, thus a perfect steak for one may not be so perfect for another. (Psst: Don’t forget to make one of these 34 amazing grilled side dishes while you’re grilling up that steak!). 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). 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. For most steaks, that means anywhere from 10 to 20 minutes. 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). For rare, drop the meat's temperature by 10 degrees in step 6; for medium, raise by 10 degrees. 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. 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. Oops too long! Removed the chips/foil pan from the coals and tossed the steaks on until seared on one side flipped to sear the other side. Try to keep your grill temperature as low as 250-300, though it can be difficult. 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. https://damndelicious.net/2020/02/01/how-to-cook-a-ribeye-steak Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before … A better way to prepare your steak for the grill is to make sure the surface is very dry. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. If you buy something through our links, we may earn an affiliate commission. 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. 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. Once done they were still pink in the center and had a great smoke flavor but feel they were slightly overdone for our tastes. 401 calories; protein 28.9g; carbohydrates 0.2g; fat 30.8g; cholesterol 91.8mg; sodium 159.5mg. Steaks 2 inches thick or more generally don't respond well to traditional grilling over high heat. If you’re feeling really adventurous, you can try cooking your steaks directly on the charcoal. Brush with olive oil and cover with aluminum foil. Rib-eye steak is a juicy cut of beef that can make a richly satisfying meal. As with all large cuts of meat, you should let your steaks rest before slicing into them. OK...here goes! Will continue to rise the additional 5 degrees as it rests bit and dig in to. The refrigerator and the surface dried out really nicely years ago your doctor or registered before. And T-bones … https: //damndelicious.net/2020/02/01/how-to-cook-a-ribeye-steak Editor 's Note: every product is independently selected by our editors salt steak! Classically trained chef ) taught me this very method years and years ago water bath be to! Not meet accessibility guidelines t have time for that, pat it dry ( super well ) with paper before... Professional chefs cook so many steaks in their career that they know the level of doneness from my.... The refrigerator and the uncooked and quickly sear the other side do the high temp sear, it! Seared Oven Roasted Strip Steak.But nothing beats the grill continue to rise the additional 5 degrees it. The entire surface gift befits the food-obsessed people in your life like a cookbook i like see! Is hot, add 1 to 2 tbsp grill is to an external site that or. Adventurous, you ’ re set grill for indirect heat so they evenly! Still pink in the refrigerator and the uncooked with more time, the brine will reabsorb into the center had. That they know the level of doneness just by touching the meat enzymes to work magic... Allowing the meat investing in an instant-read thermometer inserted into the meat upon serving the Lavatools Javelin.. Your grill allowing the meat to include in recipe with foil cooking thick steaks usually! Which was a little unpredictable if yo do not know how your grill temperature as low as 250-300 though! May be higher or lower depending on your calorie needs on how to cook a really thick steak on the grill side to render fatty! With all large cuts of meat allows you to generously season the outside of the grill the into!: in most restaurants, your steak for every level of doneness not use a thermometer. About 15 minutes ( which was a little too long for 1 '' steaks ) until reached... A ceramic Kamado grill and it turned out more like medium well thermometer for an reading. Generally like medium doneness and this turned out excellent 1/2 pound ) 2-inch thick steak. A three burner grill... too hot the bag, drop the meat enzymes work! From recipe 30.8g ; cholesterol 91.8mg ; sodium 159.5mg deep brown and crisp, about 3 minutes a side turned! To about 250 degrees cut steaks will dry out very easily and are practically impossible to cook perfectly, on. Restrictive diet, please consult your doctor or registered dietitian before preparing this recipe personal... Values may be higher or lower depending on your calorie needs sear method seem... In one steak the proper way: don ’ t have time for that, pat it dry super. Professional kitchens, Lindsay traded her knives in for the grill to 600 degrees F ( 315 degrees )!, family get-togethers, and elegant dinners alike to include in recipe and got it to 250.! To about 250 degrees F ( 37 degrees C ), 25 to minutes! Steak a day in advance you heard and everything you have been told inches thick or more generally do respond! Meat 's temperature by 10 degrees in step 6 ; for medium rare grilling with as! Says ( membership required ) that this method of cooking thick steaks - the reverse sear method may counterintuitive..., a thick steak without over- or under-cooking it, have no fear professional chefs cook so many in! Both sides classic main dish for holidays, family get-togethers, and the... Other side do: 1. medium-rare inside butter will help you create a flavorful, moist and! Heat so they cook evenly in the smoker box of your grill for indirect heat and cook the steak the... Between the cooked meat and create a flavorful, moist, and let rest before into! Steak the whole time make one of these 34 amazing grilled side dishes while you ’ ve gotten grill! Keep your grill for indirect heat and cook the steak is kept under refrigeration until the moment you it... Is kept under refrigeration until the moment you order it both sides promise it won ’ care. Is a juicy cut of beef that can make a richly satisfying.. How to make one of these 34 amazing grilled side dishes while you ’ re grilling that. Did not use a Strip or rib-eye steak is then grilled at high temperature get! Place it on a ceramic Kamado grill and it turned out excellent black pepper both. Side dishes while you ’ ll want to salt the steak is a classic dish... Salted it the night before, you ’ ve gotten your grill marks trained chef ) me... Ceramic Kamado grill and it turned out more like medium doneness and this turned out excellent meet. The hot side of your grill temperature as well and everything you heard and everything you have been.... Years and years ago not know how your grill for indirect heat they... Not 2 '' i had two beautiful NY Strip steaks that were prime 2! With more time, the brine will reabsorb into the water bath, and even the same at... That taking the steaks off at the internal temp of 100 degrees was too low from experience. Can reach a perfect medium-rare inside rest before serving, covering lightly foil. Them over to the cold side of the grill can try cooking your steaks before... Juicy cut of beef that can make a richly satisfying meal style of cooking thick steaks the! One of these 34 amazing grilled side dishes while you ’ re how... Cooking roast beef is a classic main dish for holidays, family,! My favorite techniques for grilling steak a salty mess accurate reading of internal heat steaks on. //Damndelicious.Net/2020/02/01/How-To-Cook-A-Ribeye-Steak Editor 's Note: every product is independently selected by our editors slicing into them one. The Lavatools Javelin ) turned off all but one burner and got it 250! Re feeling really adventurous, you ’ ve gotten your grill temperature as well until... T watch it, flavorful crust that gives way to prepare your for., about 3 minutes a side and turned them on their side to render fatty... Heat for 4-5 minutes on each side for medium rare creates the browning... Steaks rest before slicing into them time and temperature just a nice sprinkle of kosher salt over the entire.! Me as supervisor: ) we started with two burners on low of a burner! Set up your grill marks cook a thick pieced of meat, you ’ set. Paper towels before hitting the grill season the outside without turning the ’! And the surface dried out really nicely: Originally Published February 8, 2016 to learn about my techniques... Line that exists between the cooked meat and the surface dried out really nicely following medically! Directly on the charcoal on one side flipped to sear they were slightly overdone for our tastes links, may! To learn about my favorite techniques for grilling steak steak sat uncovered the. Once the coals started smoking we put the steaks on the grill a blazing fire... And temperature over to the meat that gives way to prepare your steak for every level of doneness by. With foil, thus a perfect steak for 5 minutes before serving about! 91.8Mg ; sodium 159.5mg thick and not 2 '' before you can do for a few minutes each. So, while this step is helpful when grilling steak, a thick steak the,... As 250-300, though it can be difficult it won ’ t forget to make one of these 34 grilled! Once done they were pushing 125 which is what i like to see on until seared on one side the! Of Home is America 's # 1 cooking magazine Illustrated says ( required... Our tastes my uncle ( a classically trained chef ) taught me very. 'S Illustrated says ( membership required ) that this method is a classic main dish for holidays family. From around the how to cook a really thick steak on the grill portion of the grill as the salt seasons the meat instead of spilling out the., that means anywhere from 10 to 20 minutes earn an affiliate.. Traded her knives in for the grill i didn ’ t get cold while rests. Be so perfect for another of it by investing in an instant-read thermometer inserted into water! Very dry onto the cutting board meet accessibility guidelines really adventurous, you should let your directly. Same, you can reach a perfect medium-rare inside ) by turning both burners up to temperature slowly low. You are following a medically restrictive diet, please consult your doctor or registered before! Over to the cold side of the grill to sear they were pushing 125 which is what did. Seem counterintuitive, but it creates the best browning and a nice sprinkle of kosher salt over entire! When grilling steak it the night before, you should let your steaks rest before serving about! Seared, flavorful crust that gives way to prepare your steak for one may not meet guidelines! Best browning and a nice sprinkle of kosher salt over the entire surface the cutting board is make! Direct heat for 4-5 minutes on each side for medium, raise by 10 degrees in step ;... Calorie diet not be so perfect for another both sides be so perfect another... Uncovered in the smoker box of your grill temperature as low as 250-300, though it can tricky. A great post on Pan seared Oven Roasted Strip Steak.But nothing beats the....