How to cook a delicious steak on the grill
If you’re a seasoned grill master, then you almost certainly have your steak-cooking skills down . But if you simply bought your first grill or are trying to find some meat pointers, we’re here to assist
How to grill steak Rosemary
We enlisted the expertise of Dusmane Tandia, executive chef at Mastro’s Steakhouse in ny City, for a few tips about the way to grill the proper steak. Tandia cranks out delicious steaks on the reg, so we asked him for his best tips and tricks, which he thankfully supplied to us.
- How to Grill the proper Steak
Seasoning is very important
Make sure the meat is dry
Keep the grill hot
Don’t move check doneness
Cast iron is your steak’s best friend.
Let the meat rest before enjoying it
Step 1: Season, Season, Season
Be sure to generously salt your steak in advance and let it sit, uncovered, for a couple of hours or (if possible) overnight in your fridge. This helps to season the meat all the way through. It also draws out a number of the moisture within the meat, which is able to lead to an excellent better sear. you'll use pre-made seasonings, but if you’re cooking up a high-quality steak, it’s always best to let the flavour of the steak shine through. you'll have some condiment handy for after, but let the salt (and maybe some pepper) do its thing during the particular cooking process.
Step 2: confirm the Meat is Dry
After salting the meat and cook the food properly and retain the smoky smell letting it sit, pat it dry with paper towels to get rid of any excess moisture. Some salt on a steak could be a good thing, but a large amount of salt on a steak will send you to the closest gasoline station looking to shop for all of a budget beer in an effort to quench your thirst.
Step 3: Check the Temperature
Preheat your grill to medium-high or high to create it hot! the warmth helps you avoid sticking and achieve the proper sear. Here’s a fast guide to temperature supported your preferred level of doneness:
Rare: 125 degrees Fahrenheit
Medium rare: 135 degrees Fahrenheit
Medium well: 150 degrees Fahrenheit
Well-done: 160 degrees Fahrenheit
How to Tell When the Steak is completed
To see if a steak is finished, many chefs use the age-old trick of touching themselves. Not like that (get your mind out of the gutter — it’s grilling time!). Understanding how different parts of one’s hand feels could be a quick and simple thanks to judge the relative doneness of one’s steak.
To do the hand trick, first make an OK sign.
Rare: Using the first okay sign, touch the pad at the bottom of your thumb. It should feel spongy with little resistance.
Medium Rare: Press your finger to your thumb and again touch the pad below your thumb. look for a similar sponginess.
Medium Well: Press your finger to your thumb, then feel the world below your thumb.
Well-Done: Press your pinky to your thumb. It should feel firm with no give. (Note: Please don’t ruin your steaks by cooking them this long.)
The skin you’ve just been pressing gets progressively firmer with each finger tap. A medium steak (140 degrees Fahrenheit) would fall, obviously, between the firmness of medium rare and medium well. If all else fails, don’t be afraid to use a thermometer .
2 bone-in ribeye steaks, 22 oz each
1 oz butter, melted
1 tsp parsley, chopped
Steak rub of choice (Mastro’s uses a mix of fine sea salt, spices, starch, and papain extract)
Remove the steaks from the refrigerator and allow them to rest at temperature for 30 to hour . (Tip: since you would like an evenly-cooked steak, the closer you'll be able to get your steak to its final cooked temperature, the higher .)
Prepare a charcoal or gas grill (or preheat the broiler and position a rack 4 inches from the element). Lightly spray the grill rack with oil cooking spray. The coals should be medium-hot for the charcoal grill. The burners should get on high for the gas grill.
Season the steaks by dredging them on each side within the steak rub. Shake off the surplus .
If employing a charcoal grill, cook on one side for 10 minutes. Turn using tongs and grill the opposite side for 10-12 minutes for medium-rare, or until the required degree of doneness. If employing a gas grill, grill for 7-8 minutes. Turn using tongs and grill the opposite side for 6-7 minutes for medium-rare, or until the specified degree of doneness. If using the broiler, broil 4 inches from the warmth source for 8 minutes. Turn using tongs, and broil the opposite side for 6-7 minutes for medium-rare or until the required degree of doneness.
Remove the steaks from the warmth and let sit for 8-10 minutes.
To serve, slice the steaks into .75-inch-thick slices, place on a hot plate, and drizzle with melted butter and fresh chopped parsley if desired.
Eat that perfectly-cooked masterpiece and provides yourself a pat on the rear .