How Do You Know When grill is hot enough for steak?
Preheat your grill on high. High heat will give your steak a perfect crust. Monitor the grill temperature to ensure that it remains at around 450°F to 500°F. You want to hear that sizzle when the steak hits the grill.
At 400°, cook for 3:30 minutes per side. A medium-rare steak is the recommended doneness to taste the meat's natural flavor. It's usually how meat connoisseurs and chefs like to eat it.
On average, 2-3 minutes per side is usually enough time to cook a steak on each side at 350°F. This can vary depending on the thickness of the steak and if you're grilling indirect heat instead of direct heat. For best results, use a meat thermometer to check the internal temperature before taking it off the heat.
Once the grill reaches temperature, turn one knob to medium (350℉-450℉) to create the medium heat zone.
Obviously, you don't want to burn your food or start a fire, but when you're grilling a steak, it's really important to use the highest heat you can generate. This is because high heat cooks faster and the less time your steak spends cooking, the more tender it will be.
Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Another important technigue in grilling steaks is to use high (around 600 degrees is perfect), direct heat and grill them quickly! The longer the steak stays on the grill, the more moisture leaves the meat.
Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. Use a thermometer to check temperatures.
A medium steak is a crowd-pleaser and is pink all the way through the middle with a dark brown outside and a firm feel. Steaks grilled to a medium degree of doneness have an internal temperature of 140 to 145 degrees Fahrenheit, or 60 to 63 degrees Celsius.
Season steaks about 10-15 minutes before grilling and preheat your grill to medium-high heat (about 450-500 degrees F.) Place steaks on hot, well oiled grill. Cover with grill lid and cook for 3-4 minutes, (or more, depending on the thickness of the steak).
How long to grill 2 inch steak at 350?
Grill, covered with grill lid, over medium heat (300° to 350°) 2 1/2 minutes. Using tongs, turn each steak at a 60-degree angle, and grill 2 1/2 more minutes. Flip steaks, and grill 2 1/2 minutes. Turn steaks at a 60-degree angle, and grill 2 1/2 more minutes (medium-rare) or to desired degree of doneness.
How hot should the grill be for steak? Set the grill to 450-500 degrees if using a temperature-controlled grill to sear both sides. After searing, lower the heat to 375-400 degrees to continue cooking to your desired doneness level.
- Rare (125°-130°F) A steak cooked to “rare” is very different than a “raw”. ...
- Medium Rare (130°-140°F) A “medium rare” steak will be warm in the center. ...
- Medium (140°-150°F) A steak cooked “medium” will be mostly pink. ...
- Medium Well (150°-160°F) ...
- Well (Over 160°F)
Steaks should always be cooked on high temperatures to sear the outside and trap the juices and flavor inside. Steaks should almost always be cooked on a grill or in a pan on high heat: all cooking guidelines below are for one-inch thick steaks. Rest your steak for five minutes under aluminum foil before eating.
It usually takes about 4-6 minutes to cook a steak on each side at 400°F. However, the exact cooking time will depend on the thickness of your steak and how well done you like it. For medium-rare, cook it for 4 minutes on each side; for medium, 6 minutes per side; and for well done, 8 minutes per side.
If you're cooking steak on the grill, you most definitely should flip it about halfway through the cooking process. We typically recommend flipping your steak just once on the grill because it's not getting direct heat on one side like it would on a pan.
But the reality is that flipping a steak repeatedly during cooking—as often as every 30 seconds or so—will produce a crust that is just as good (provided you start with meat with a good, dry surface, as you always should), give you a more evenly cooked interior, and cook in about 30% less time to boot!
Proper grill temperature
Use indirect and direct heat on either a charcoal or gas grill for the best results. Sear the first side of your steak on the hot side of the grill and finish in indirect heat after flipping. Make sure to space your steaks about 1 inch apart to allow each steak to cook thoroughly.
You can grill steak on a charcoal grill or gas grill – it's the heat that matters, not how you create it. Get your grill ready to cook on HIGH heat in one area and LOW heat in another. That means 2 burners on high and one on low for gas grillers, or a three-zone cook for charcoal grillers.
Preheat an outdoor grill to high heat (about 500 degrees). Sear steaks for 3 minutes per side. Reduce the heat to medium-low and continue cooking with the lid closed until the steaks reach the desired level of doneness (130 degrees F for medium-rare).
Do you close the grill top when cooking steak?
Grilling with the lid on or off – Leave the lid open when you're searing steaks and need to keep a close eye on it. Once you move it to indirect heat, you can close the lid and let the smoke do its thing. Quick-cooking foods can usually be cooked (fish, veggies, hot dogs) with the lid open the whole time.
When the grill has reach 700 degrees, carefully open the lid and place the steaks on the grill rack. There will be flare-ups but quickly closing the lid should extinguish the flames. Cook the steak for 2 minutes.
The proper temperature to cook a medium-rare steak is 130 F to 135 F. However, according to the U.S. Department of Agriculture, beef, lamb, and pork should be cooked to at least 145 F (or above if desired).
The internal temperature for a medium-well steak should be around 150 degrees. For a 1-inch thick steak, cook each side for about 12 minutes, then let it rest for about 10 minutes before serving. Steaks that hold up well at this level of doneness include rib-eye, bone-in strip and any Wagyu cut.
Medium rare steak is officially defined as steak cooked to an internal temperature of 135 degrees. In appearance, steaks cooked medium rare will have a warm, red center, and its temperature is just enough to allow enough of the flavors from the marbling to dissolve within the steak.
Your ring finger represents a medium steak, and touching your thumb to your pinky—which you'll notice produces a very taut result—is a well-done steak. To get a perfect steak, simply poke it while it cooks, until the firmness of the meat matches the firmness of various parts of your hand.
- Take the meat off of the heat burner, out of the oven, or off the grill once done cooking.
- Transfer your meat to a warm plate. ...
- Create a tent with aluminum foil to retain a bit of the heat.
- Let it sit for the appropriate amount of time (see below).
- Remove the foil and slice.
- Promptly serve and enjoy!
Season or marinate steaks as desired. For a charcoal grill: Grill steaks on the rack of an uncovered grill directly over medium coals 7 to 9 minutes for medium rare (145°F) or 10 to 12 minutes for medium doneness (160°F), turning once halfway through grilling.
High HeatFor quick-cooking foods (kebabs or skirt steaks that'd benefit from fast cooking and frequent turning), you want a grill's surface for direct grilling to be 450-650°F. This high heat adds some color to the outside of a steak and is more than enough to cook foods in a flash.
Let steaks sit at room temperature for at least 30 minutes before cooking. Preheat an outdoor grill to high heat (about 500 degrees). Sear steaks for 3 minutes per side.
How long do I grill 2 inch ribeyes?
Cooking Time
These thicker steaks will usually take between 12-16 minutes to cook to medium-rare. Then, you'll need 5-10 minutes to rest the steak before eating. For a thinner steak that's about one inch thick, plan on leaving it on the grill for 8-12 minutes to reach medium-rare.
| Thickness | Rare 110 to 120 F | Medium 130 to 140 F |
|---|---|---|
| 1.25" | 4.5 minutes EACH SIDE | 6.5 minutes EACH SIDE |
| 1.5" | 5 minutes EACH SIDE | 7 minutes EACH SIDE |
| 1.75" | 5.5 minutes EACH SIDE | 7.5 minutes EACH SIDE |
| 2" | 6 minutes EACH SIDE | 8 minutes EACH SIDE |
For the perfect medium-rare grilled Cowboy Ribeye steak, grill for 18–20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.
- 2 seconds = 450°+ = HIGH (good for searing)
- 3 seconds = 400° = MEDIUM-HIGH (good for grilling)
- 4 seconds = 350° = MEDIUM (good for grilling)
- 5 seconds = 325° = MEDIUM-LOW (good for slow cooking)
- 6 seconds = 300° = LOW (good for long smoking)
Cook the steak on the barbecue grill plate over the coals, turning when needed. Use a meat thermometer to check the internal temperature of the steak and remove it from the heat just before your desired doneness. Let the steak rest for at least half the amount of cooking time. Serve with spuds in foil, if you must!
Season steaks about 10-15 minutes before grilling and preheat your grill to medium-high heat (about 450-500 degrees F.) Place steaks on hot, well oiled grill. Cover with grill lid and cook for 3-4 minutes, (or more, depending on the thickness of the steak).
One argument people use to defend using high heat to clean a barbecue is that the flames will eliminate bacteria. Their cleaning method often involves heating the grill for 15 to 30 minutes at a top temperature of 400 to 450 degrees Fahrenheit.
A good rule of thumb is about 15 minutes for maximum temperature or searing.
- If you'd like your steak medium-rare, it should feel like your cheek: tender and soft but still fleshy (as opposed to raw, which would be just soft).
- If you want a medium steak, touch your chin: The steak should still be tender, but with some resistance.
Your ring finger represents a medium steak, and touching your thumb to your pinky—which you'll notice produces a very taut result—is a well-done steak. To get a perfect steak, simply poke it while it cooks, until the firmness of the meat matches the firmness of various parts of your hand.
How do you tell if a steak is done without cutting it open?
Now gently press the tip of your pinky and your thumb together. Again feel the fleshy area below the thumb. It should feel quite firm. This is what well done meat feels like when you press on it.
Wrap the steak in aluminum foil and seal tightly to allow steak to continue cooking in its own juices.
For thicker cuts, you want to close the lid to keep the temperature high and even. Large steaks, chicken, and roasts have much more depth for the heat to penetrate, and closing the lid will give the heat time to sink in and cook the meat through in much the same way an oven does.
Grill: Sear steaks at 500ºF over direct heat for 2 minutes on each side. Then, turn the grill down to 400ºF and continue grilling for 10-15 minutes (make sure to close the lid). Make sure to flip halfway through. For a medium-rare steak, let cook until the internal temperature reaches 140ºF.
The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done).