Steak Meat
Introduction
Grilling a steak is one of the easiest ways to cook beef, but it can also be one of the most frustrating. We’ve found that the best way to grill your steak is by searing it first over high heat, then reducing the temperature and letting it cook through.
There are a lot of ways to cook a steak, and I’m going to talk about the two best. The first is to just sear it in a pan, add some butter and maybe some wine, and call it good. The second is to grill your steak — either on a charcoal grill or a gas grill.
I’m going to assume that you don’t have a lot of experience cooking steaks. If you do, you should know better than to come here for advice anyway.
So let’s get started!
How to make a tasty steak: the basic technique
Here’s how to do it:
Heat your grill to high. Season your steak with salt and pepper, then place it on one side of the grill. Sear for about three minutes per side, depending on thickness (you want a nice brown crust). Then move your steak to the center of the grill, cover it with a lid or aluminum foil, and let it cook for another five minutes per side (or until done).
Remove from heat, let rest for five minutes before slicing into 1/2-inch pieces. Serve with your favorite condiments (ketchup is always good!), along with your favorite side dishes
First things first, let’s talk about how to cook a steak.
There are two main ways to cook a steak. The first is by grilling the steak over an open flame. The second method is searing it in a pan or on a grill before placing it in an oven to finish cooking.
Grilling over an open flame is called direct heat cooking and searing in a pan or on a grill is called indirect heat cooking. Both methods are great for getting that perfect medium-rare pink center that’s juicy and flavorful.
The key to getting your steak just right is knowing how long it takes to cook each cut of meat — and this varies depending on thickness, fat content, and temperature at which you’re cooking it. For example, if you’re using high heat for thinner cuts of beef like ribeye or New York strip steaks then they’ll cook faster than thicker cuts like flank steaks or filet mignon steaks because they have more surface area exposed to high heat. And if you’re cooking at lower temperatures, like 225 degrees Fahrenheit (107 degrees Celsius), then thicker cuts will take longer than thinner ones because they require more time to reach the desired internal temperature when cooked slowly
Grilled steak is one of America’s favorite summertime meals. It’s easy to make and the results are always delicious. But what makes a great grilled steak?
Here are some tips for choosing, cooking and enjoying steaks on the grill.
Choose your cut. If you’re new to grilling steaks, it may be best to start with something simple like a flat iron or New York strip steak. These cuts have relatively even marbling that makes them tender and flavorful when cooked over high heat. If you’re looking for something more exotic, try bison (buffalo) steaks or venison (deer) steaks.
Choose your cut based on how thick you want it. Thicker cuts will generally require longer cooking times, while thinner cuts will cook more quickly. For example, if you want a thick ribeye steak that’s flavorful but not tough, you might want to grill it at medium-high heat for 6 minutes per side before resting for 5 minutes before serving. For a thinner skirt steak with great flavor but less fat content than other cuts, cook it at medium-high heat for 3 minutes per side before resting for 5 minutes before serving.
Use a meat thermometer when cooking steaks so that they reach the proper temperature.
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