My first grill! - help me grill a steak properly...
I am getting my first grill this week! It will be a gas grill.
My first quest will be to grill a good steak for my wife and I. We prefer rib-eyes.
Can you provide me with the basic guidelines to grill a good rib-eye (medium rare)?
At what heat level (medium, medium / high, etc.)?
How many minutes a side for medium rare? (I knoe it depends upon the thickness of the steak so this is a ballpark thing I realize - but I want to hear your guidelines).
I know to let the steak rest for 5 minutes before serving.
For a basic steak, is salt and pepper enough? If so, how long in advance should I salt and pepper it?
THANKS IN ADVANCE FOR ANY HELP!!!
Sounds like great advice so far. I've been grilling flesh for quite a while and considered my ability to gauge proper temp pretty good. However, using a probe thermometer will produce perfect steaks every time. I recently bought a thermapen and wish I had done it years ago. A friend gives me a hard time, but I love it and won't grill steaks without it.
Back when they used to be good, someone sent me Omaha Steaks for Xmas. They came with a cooking guide. This guide is also on their website and it has never failed me as far as how long to cook on each side for various thicknesses of steak. I suggest printing that out and see if that doesn't work for you. Oh and let them rest for about 5 minutes after taking them off the grill.
Congratulations on your new first grill! I know y'all are excited! ~~ In over 50+ years of BBQing & Grilling I never met a piece of meat of any kind that could tell time!! ~~ Your next purchase needs to be a good "instant read" thermometer. It takes all of the guess work out of cooking. With practice, and in due time you will find what temperature you like various cuts of meat and can easily repeat the process each time ~~ Time is a tool...not a rule!
When you fire up your grill to it's hottest/highest temperature for grilling steaks..do so with only one or two of the burners...Leave one burner off. This will leave a "cool zone" of indirect heat to finish off your steaks to temperature if needed....HTH
Have Fun & Enjoy!
Everyone's going roughly in the same direction here... hot grill, several minutes perside for 1-in-thick, another one or two min for 1.5-in steak. On the S&P, I like to hit it about 15-30 min. before cooking. The reason is this: If you salt the steak, you'll notice in a few minutes it gets very wet. The salt has pulled moisture out of the steak. If you let it sit further, the steak will get dryer again. The salty moisture will re-absorb into the meat. So this is like brining the steak, in a way. Now you have infused flavor into the meat. I use roughly cracked BP, Kosher salt, and some granulated garlic. Have at it!
Woodburner brings up an important point. If you don't already know this, coarse, freshly ground pepper and coars kosher or sea salt are what you want to use. And season them with more salt and pepper than you think you will need, if you're not accustomsted to using these. Kosher or sea salt have a much better flavor than regular iodized salt and are not nearly as "salty".
Oh, and don't get all bent out of shape if the first steaks you cook aren't perfect. It's always a trial and error thing especially with a new grill. DO use a timer and know the thickness of your steaks, so you know exactly how long you've cooked each side. That way, when you cut into the meat, if you're happy, you'll know how to repeat it. If it's over/under-cooked, you'll know how much to adjust the next time.
Enjoy your grill!
Salt at least 1 day ahead. Let steak come to room temp before grilling. Pat dry with paper towel. Rub steak with a little oil of your choice (I like evoo). Get the grill grates HOT HOT HOT. Lube grates with oil on a towel or onion. Sear at top temp. If fat flames up move the steaks. After 2-3 min/side take internal temp with a probe thermometer. I like 122-124. If steaks need more time, turn down the heat to medium to get them to 122. Rest them covered for about 15 min to resorb juices. Good luck, each piece of meat is different. If you want decadent, then baste with clarified butter.
Grill should be as hot as you can get it. Preheat it with the lid down for at least 10 minutes on high.
Steak should be taken out of the fridge and let come up to room temp at least 30 minutes before cooking it.
Pat the steak dry and then salt and pepper generously. When I buy steak, I buy top notch stuff and don't like any other flavors, spices or sauces on the steak.
Cook over direct heat. Should take no more than a few minutes per side. 2-3 minutes per side for a 1 inch thick steak. Put the lid down while cooking too.
Let rest for 5-10 minutes after cooking.
i don;t use gas grills, but.....
high heat. for a 1" steak (depending on heat) 2-4 minutes a side with a rotation halfway through each side to get a crosshatch grill mark. for a 1.5" ribeye id say 3-5 per side.
salt and pepper is enough. i like to salt earlier rather than later, but that will get a lot of argument on this board.
Ditto on everything thew wrote. The only thing I don't do is bother with the cross hatch.
There's not such thing as too hot on a gas grill -- so high temp on all burners, pre-heated for at least 15 - 20 minutes (I look for the temp in the grill to get over 500 degrees).
I salt and pepper an hour in advance if possible, at least half an hour if not.
Don't cut into the steak to check the doneness -- all the juices will just spill out into the grill. Start experimenting with checking doneness by feel. The meat will "give" more when less done and get progressively firmer the more done it is.