How to Grill a Steak the Right Way
Whether you’re a beginner griller or a seasoned veteran, there are a few basic steps you should know when it comes to cooking a steak. These tips will ensure you cook the perfect steak every time!
Dry rub vs wet marinade
Adding a dry rub or wet marinade to grill a steak can make a big difference in the flavor of the meat. A marinade is a liquid mixture of herbs and spices that you add to the raw meat before cooking. It adds flavor and tenderness to the meat, and also holds the protein in place for hours before it is cooked.
A dry rub is a powdered blend of seasonings, usually herbs, that you can rub onto the surface of the steak. You can apply the rub a few hours before cooking or even right before grilling. It’s a great way to boost the flavor of your meat, and create a tasty crust. It’s also a great way to lock in the juices of your meat.
A wet marinade is a liquid mixture of herbs, spices, and other ingredients that you can add to your beef or chicken before cooking. It’s a great way to add flavor to your meat, and it’s a great finish to a meal. It’s also a great way of tenderizing your meat, since it’s an acidic base. It can be made at home, but you can also buy a variety of wet marinades at the store.
Both dry rubs and wet marinades have their pros and cons. If you’re just looking to season your meat, a dry rub is the best option for you. A wet marinade, on the other hand, may add more flavour, but it can also make your meat more tender. It’s also a good idea to reserve your marinade before you begin preparing the meat.
A dry rub is a combination of dried herbs, spices, and sugar. It’s designed to form a light crust on your steak, which will help it stay tender during the cooking process. A wet marinade is made of liquid ingredients, which is why it tends to hold your meat together for a longer period of time.
Some of the ingredients in a wet rub are oil, vinegar, and alcohol. These ingredients are able to break down the cell walls of your protein and deliver a taste that your meat will love. It can also help to release essential oils from the herbs and spices.
Check the internal temperature
Using a thermometer to check the internal temperature of a steak when grilling is a simple way to achieve perfection every time. Thermometers are inexpensive and are a quick, reliable way to make sure you have a grilled steak that is ready to serve. However, you should consider your personal tastes before choosing a thermometer.
A good rule of thumb is to cook a steak to 400 degrees Fahrenheit. If you are using an instant-read thermometer, insert it into the thickest part of the meat, about halfway through the cooking time.
During grilling, it is important to turn the steak often to ensure even cooking. Generally, a thinner steak will carry over 3-5degF, while a larger steak may carry over 5-7degF.
Before you begin grilling, it is important to season the steak with salt and pepper. It is also a good idea to flip it occasionally during grilling. This will ensure that the steaks are cooked evenly and will produce beautiful char marks.
Once you are finished grilling, remove the steak from the grill and let it rest for a couple of minutes. This will help to retain the juices in the steak. The steak will continue to cook with the residual heat while it rests.
As a last step, you can use your thermometer to check the internal temperature of roasted steak. This can be done by either using an instant-read thermometer or a leave-in thermometer. Both types of thermometers have their own advantages and disadvantages. A leave-in thermometer is more accurate than an instant-read thermometer.
As a rule of thumb, steaks should be cooked for about 3-4 minutes per side. Then, you should allow the steak to rest for five minutes before serving.
A good steak will feel springy to the touch, and the exterior should be higher than the center. You can also test the center of a steak by cutting a large slice. This method is recommended for chefs who are familiar with how grills work.
Another way to check the internal temperature of a steak is to check with your hands. However, you can’t expect to get an accurate read with your hands. In addition, you should be careful not to pierce the meat while checking the temperature. This can affect the flavor and consistency of the steak.
Control the heat
Managing the heat while grilling a steak is no small feat, especially when you have to do it on a dime. While there’s no secret sauce to keep your favorite cut of beef piping hot, there are steps you can take to ensure your steak’s well-deserved accolades. From setting the temperature to ensuring your food stays moist, these are the steps to take to keep your grill and your tums on the right side of the law.
In the name of the lords, you can’t afford to have a droopy grill or a slap happy tummy. For a quick and easy fix, try a dash of olive oil, a squeeze of lemon juice, and a sprinkling of garlic salt and pepper. The results will be a meal fit for a king. After your fam has had their fill, you can toss your leftovers in a container to keep them fresh.
Let the steak sit for at least 5-10 minutes before serving
Whenever you are grilling meat, you should let the steak sit for at least five to ten minutes before serving. Resting helps absorb the juices and creates an even, juicy steak.
The time that you let the steak rest is influenced by several factors. It depends on the size of the beef cut. Generally, smaller cuts will only need five to seven minutes of rest. Larger cuts will need longer. The temperature of your kitchen will also play a role in the amount of time that you need to let the steak sit. If you are cooking on a hot day, you will need more time to let the steak sit.
When you are letting the steak rest, you want to cover it with aluminum foil. The foil should be at least one inch above the surface of the meat. This keeps the meat from steaming.
You can also use an infrared food thermometer to check the temperature of your steak. Most thermometers should be inserted into the thickest part of the meat. You should avoid putting the thermometer near bones, fat, or meat that has been frozen.
Once the meat has reached the desired temperature, the steak should be transferred to a cutting board or plate. You should also season the steak with salt and pepper. Apply the salt to both sides of the steak.
Whenever you are preparing a steak, you should never cut it immediately after the heat. If you do, the moisture will pour out. This causes the steak to become dry and flavorless.
If you are preparing a thick steak, you should rest it for at least ten minutes. Likewise, if you are preparing a whole roast of steak, you should leave it to rest for at least fifteen to twenty minutes. If you are preparing a smaller steak, you should only need five to seven minutes of rest.
When you are letting the steak sit, it is important to keep in mind that it should not be in the refrigerator for more than two hours. You should also store leftover steak on the bottom shelf of your fridge.
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