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General Rule of Thumb for Grilling Steak

5,052 Views | 28 Replies | Last: 5 yr ago by DiskoTroop
mrmill3218
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10:50p, 8/15/20
AG
I'm new to grilling. I got just a basic $300 grill recently. Grilled a steak tonight that was okay.

Was wondering if there is a general rule of thumb for how to grill a steak. What temperature, timing, when to flip, etc.

Like mine medium to medium rare. Thanks in advance.
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Bruce Almighty
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11:44p, 8/15/20
AG
All the info you need is in this link.

https://www.seriouseats.com/2015/05/food-lab-how-to-grill-steak-cuts-of-steak-marbling-salting-charcoal-technique-resting-tips.html

It also busts some myths like how bringing meat up to room temp before cooking is pointless.
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62strat
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11:54p, 8/15/20
AG
If you like it medium to medium rare, then cook it to 130-145 degrees, simple as that.

Other than that, get a nice sear and you should be good.
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B-1 83
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In reply to mrmill3218 • 10:09a, 8/16/20
AG
mrmill3218 said:
I'm new to grilling. I got just a basic $300 grill recently. Grilled a steak tonight that was okay.

Was wondering if there is a general rule of thumb for how to grill a steak. What temperature, timing, when to flip, etc.

Like mine medium to medium rare. Thanks in advance.
Are you talking gas grill?
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mrmill3218
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In reply to B-1 83 • 10:40a, 8/16/20
AG
Yes sir.
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JYDog90
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11:34a, 8/16/20
AG
In before "rip the burners out of the bottom of it and pour in a crap load of charcoal."
Formerly Willy Wonka
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htxag09
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11:45a, 8/16/20
AG
I've talked to a lot of friends who complain about their steaks. They tell me all the things they try to make them better. They let them come to room temp, try dry aging them, reverse sear, all sorts of crap. Come to find out they're buying crappy cuts of meat from the bargain bin. Don't get me wrong, I'm all for bargain shopping. But don't expect to turn a bad cut of meat into an amazing steakhouse quality steak. Bad product in, bad product out.

Also, practice. Every grill is different, just enjoy the process, and don't worry too much about steaks not being perfect yet. You'll get there.

My process: I salt my steak on both sides and let it rest in the refrigerator on a drying rack on a half sheet pan for 8-24 hours before I cook. Take it out, freshly ground pepper on both sides. Either sous vide then cast iron or charcoal grill for 3ish minutes per side. Let it rest 5ish minutes before cutting.

Our cut of choice is a thicker NY strip that the wife and i split.
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Bruce Almighty
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12:58p, 8/16/20
AG
Salt meat the night before and leave on a rack in the fridge. Set up grill for indirect cooking. Season steak with pepper and cook on cooler side of grill until about 20 degrees under what you want. Start with about three minutes a side. Despite what some people say, you can flip a steak more than once. It doesn't really make a difference.

Move to hot side of grill to finish cooking. Cook 1 minute, flip, 1 minute, then cook the sides a few seconds. If not done, cook a little longer. Use a thermometer until you learn by feel.

Once cooking, let it rest 10 minutes. This is probably the most important step that people don't do. If you cut it too soon, all the juices will leak out.
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ToddyHill
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2:09p, 8/16/20
AG
At first, I was a bit embarrassed to say this. My grilled steaks, for doneness, were always hit or miss, as I did the touch method. I finally got a digital thermometer, and my steaks are as perfect for doneness as it gets.

I try to pull them between 130-135 and let them rest for at least five minutes. I prefer more medium rare, Mrs. Toddy prefers medium.

Also, I've got a Weber gas grill. I get the grill up to 650 degrees, then put the steaks on the grill. Two minutes, then turn them 45-90 degrees (same side). After another two minutes flip them and then repeat. After 8 minutes I turn the grill off and let them go another 2 minutes. We are partial to ribeyes from the chuck end of the rib eye roll, cut about 1.5 inches.





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Ag MD 84
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3:28p, 8/16/20
AG
Two things that have helped me elevate my steak game: lot more seasoning (kosher salt and coarse fresh ground black pepper) than you would initially think and use a thermometer.
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mrmill3218
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In reply to Ag MD 84 • 4:07p, 8/16/20
AG
What temp do they need to get to?
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htxag09
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In reply to mrmill3218 • 4:09p, 8/16/20
AG

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TikiBarrel
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7:35p, 8/16/20
AG
Just sous vide it to the exact internal temp you want. Let it rest a few minutes and then sear it at the highest temp you can get the grill to.
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rangerdanger
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In reply to JYDog90 • 8:00p, 8/16/20
AG
Willy Wonka said:
In before "rip the burners out of the bottom of it and pour in a crap load of charcoal."


Don't **** on the secret bro.

I marinate in the fridge over night and pull the steaks out while the charcoal heats up. Olive oil on the grates. For something like a ribeye I'll do 2 minutes directly over the coals, quarter turn for 1 minute, flip, and repeat. Bring up to whatever temp you want on the "cool" side of the grill.

Other tip that I've come to respect was from watching Gordon Ramsey on YouTube. He said a busy grill is a tasty grill. I put some portobello's or some shrimp kabobs on as well when I can, and I think it makes a difference.
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BusterAg
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8:51p, 8/16/20
AG
Biggest things:

Salt ahead of time. At least an hour is best. Big salt (kosher, etc) is also best.

Use a thermometer. The middle of the steak will get a little warmer after you take it off, like a couple of degrees or so.

Let it rest. 5 to 10 minutes, depending on the thickness of the steak. If you cut it and you see steam, you cut it too early.

That's really it.

If it doubt, take it off early. If it's massively underdone, you can always cook it some more. It won't be the best, but it will be better than being dry. Also, taking it off early a couple of times will help you realize when too early really is too early.

Other than that, it just takes practice. If you are ever cooking for yourself, buy a steak. If the rib bothers you about it, just tell her your practicing when it is less expensive (for one only).
It takes a special kind of brainwashed useful idiot to politically defend government fraud, waste, and abuse.
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JYDog90
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In reply to BusterAg • 6:47a, 8/17/20
AG
I reverse sear in the oven first and I was surprised that my steaks temp raised almost 10 degrees after taking them out. Make sure to take that into consideration.
Formerly Willy Wonka
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schmellba99
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9:22a, 8/17/20
AG
Cast iron sear, then finish in the oven for me. I haven't cooked a steak on a grill in years.
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TxSquarebody
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12:00p, 8/18/20
For your gas grill: medium high to high temp. Season steak with SPG(salt pepper garlic) while grill is heating. Spray grill with PAM just before placing steaks. This will help prevent sticking and mark your steaks well. Drop them on, mark, flip, mark, pull at desired temp.
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NoahAg
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4:50p, 8/18/20
Step 1: Turn grill off.
Step 2: Leave grill off.
Step 3: Use a cast iron skillet.
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htxag09
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In reply to NoahAg • 4:52p, 8/18/20
AG
As someone who cooks steaks multiple ways. Sous vide is my favorite and the most fool proof so what I use the majority of time. It's fun to fire up the grill occasionally and grill.
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Stan Crowch
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5:35p, 8/18/20
AG
I loved my sous-vide until I tried a reverse sear. It is by far the most idiot proof method that produces an absolutely amazing product. For Medium-rare cook at 220 degrees in the oven to an internal temp of 115 degrees then sear on a cast iron pan or grill.
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A New Hope
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8:17p, 8/18/20
I can eat steaks almost raw so once I sear both sides on the highest heat possible on my bbq grill, I cook about 4-6 min per side max and then pull, rest and eat. I'm not that particular about it having to be Exactly mid rare or medium etc. as long as its not overcooked.
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Icecream_Ag
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In reply to htxag09 • 10:55p, 8/18/20
S
htxag09 said:

correction
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TommyBrady
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2:41a, 8/21/20
AG
Kosher Salt an hour before cooking. Pat dry both sides 15 min before and salt again and add ground pepper. Grill on High and Sear the **** out of it for 2 min 30 seconds and flip. Baste it with butter and flip again after 3 min. Grill sides for a few seconds and baste it one last time. Let it sit and lightly wrap in aluminum foil for 8-10 min. Enjoy and buy Prime Beef if you want it to be delicious.
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Gig-Em2003
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In reply to htxag09 • 9:03a, 8/21/20
AG
htxag09 said:



I would call the top slice rare
The next one rare plus
The next two medium rare

None of those are medium or medium well IMO. And there's no way there's 30 degrees of delta between slice 1 and slice 4.
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Bruce Almighty
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10:40a, 8/21/20
AG
I agree. That pic is off.
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Gig-Em2003
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10:49a, 8/21/20
AG
The pic on the Serious Eats link in the 2nd post is more accurate.
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Icecream_Ag
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In reply to Gig-Em2003 • 11:06a, 8/21/20
S
Gig-Em2003 said:
The pic on the Serious Eats link in the 2nd post is more accurate.

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SNES Chalmers
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12:51p, 8/21/20
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DiskoTroop
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In reply to NoahAg • 1:37p, 8/21/20
NoahAg said:
Step 1: Turn grill off.
Step 2: Leave grill off.
Step 3: Use a cast iron skillet.


This
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