Grilling Steaks 101
Grilling Meat 101. Three points are crucial to the success of grilled meat. Page #1 from our "Grill Class"... learning the basics of cooking a steak!
#1. Brown the outside of the meat. Caramelization of the meat (Maillard reaction) is the first level of flavor as you cook the meat. You need a lot of heat from your gas or charcoal fire. #2..Know when the meat is done. Maximum juiciness and flavor for beef..lamb and veal ..occurs at temperatures between 125 and 140..Pork between 140-150..beyond these points the meat dries out. A instant read thermometer is indispensable to read temperatures ( always inserting in the side of the meat) # 3. Let the meat rest ( in a warm/hot area) for about 10 minutes covered..a plate or aluminum foil...to let the juices redistribute back into the meat.
Grilled Rib Eye or Strip Steak..You need to build a “two-level fire”. One level to sear and one level to finish cooking the steaks without burning.. Season the steaks liberally with Kosher salt and pepper..or rub. Once the coals are red hot use a grill brush to clean the grates. You know the coals are hot if you can only hold your hand 5 inches above the fire for 2 seconds! Place the steaks on the hotter side. Do not close the cover on a charcoal grill..soot will impart bad flavors...it is ok to close gas grill however.
Cook until the steaks are well browned on one side..approximately 2-3 minutes and flip the steaks and cook until browned on the second side. A squirt bottle filled with water helps to control flare up. Continue cooking on the cooler part of the grill..Depending on thickness..5-6 minutes for rare (120 degrees) Medium rare between 125-130 degrees.. and 135-140 for medium.
Remove a steak (using tongs) and insert instant read thermometer into the SIDE of the steak to get an accurate reading..and so the juices don’t escape. On a gas grill turn on all the burners to high and close the lid..wait 15 minutes and turn all but one burner to medium. Sear the steaks as above over high heat and remove to finish the steaks over the cooler part of the grill. Now the hard part..wait ten minutes before carving the steaks! It is very worth the wait.