Ask the butcher to cut you a fresh steak if they all seem brown on the outside – this means they have been sitting out in the air for too long.
Propane: Gas grills impart little additional flavor on the meat. They are, however, easy to control and get hot the quickest. You can adjust the temperatures with a simple knob, allowing you to perfect the cooking process to your liking, and they usually have attached thermometers. Charcoal: Briquettes light up relatively fast and get hot quickly. They impart the “classic” BBQ flavor, with a hint of smokiness, but are a bit trickier to get to the right temperature. Wood-fire: Wood chips, like hickory or oak, give the best natural flavor to the meat. However, they are harder to maintain and light, so many people use a mixture of charcoal and wood to get the best of both worlds. [2] X Research source
3/4-1 inch thick: 360-400°F You shouldn’t be able to hold your hand over the grill longer than 4-5 seconds. 1-1 1/2 inch thick: 325-360°F You shouldn’t be able to hold your hand over the grill longer than 5-6 seconds. [4] X Research source
Be liberal with the salt – a nice crusting is perfect, but you should still be able to see the meat underneath. [6] X Research source Bigger kernels of salt (course sea salt or kosher salt, for example) will caramelize the outside better, so avoid using fine table salt whenever possible. [7] X Research source If you have the time, let the steak rest after seasoning it for about 1 hour, as this will give you even better results.
Medium rare steaks should be grilled for roughly 5 minutes a side. Medium steaks should be grilled for roughly 7 minutes a side. Well done steaks should be cooked for ten minutes on each side, then left on indirect heat to keep cooking. Use tongs to turn the steak instead of a fork as piercing it causes the juices to drain out. [9] X Research source
Rare: 130-135°F. Remove immediately after flipping each side. Medium-Rare: 140°F. Sear each side for an extra minute or 30 seconds longer than you would for a rare steak. Medium: 155°F. Let it continue cooking for an extra 1-2 minutes off of direct heat. Flip halfway through. Well Done: 165°F Let the steak cook on indirect heat for 3-4 minutes, flipping halfway through. [10] X Research source
Onion powder, paprika, chili powder, and garlic powder. Dried rosemary, thyme, and oregano, garlic powder. Cayenne, chili powder, paprika, Mexican oregano, garlic powder. [13] X Research source Brown sugar, chili pepper, paprika, garlic powder, and ground coffee[14] X Research source
1/3 cups of soy sauce, olive oil, lemon juice, Worcestershire sauce, plus 1-2 tablespoons garlic powder, dried basil, parsley, rosemary, and crushed black pepper. [16] X Research source 1/3 cup red wine vinegar, 1/2 cup soy sauce, 1 cup vegetable oil, 3 tablespoons Worcestershire sauce, 2 tablespoons Dijon mustard, 2-3 cloves minced garlic, 1 tablespoon ground black pepper. You can also try dry-brining. Dry age the steak by removing it from the package and drying both sides with a clean paper towel. Then, leave it on a plate in the fridge, uncovered, overnight.
1 teaspoon thyme, sage, rosemary, chopped. 2-3 cloves minced garlic 1 teaspoon chili powder, cilantro, and cayenne pepper.
Caramelized onions, peppers, or mushrooms. Fried onions. Blue cheese crumbles. Sour cream.
