How to grill steaks

Video: 🔥 HOW to GRILL a STEAK by Master Chef Robert Del Grande 🔥

Content

Steps
Method 1 of 3: Preparing the steak
Method 2 of 3: Searing the steak using the burner
Method 3 of 3: Grilling the steaks
Tips
Warnings
What do you need

Grilling a steak over high heat will caramelize the sugar and proteins on the outside of the meat, creating a crispy and flavorful crust. If you have a gas grill, you can use that too. If not, you can also grill the steaks with the grates close to the coals.

Steps

Method 1 of 3: Preparing the steak

Cooked steaks are well seasoned and kept at room temperature. Bringing them to room temperature allows the juices to be absorbed into the muscle fibers, creating a better flavor. For sautéing, choose thicker cuts of steak, such as the marbled texture of the "apple" or filet mignon.

1 Leave your steaks on a countertop or on a cool stove before heating them to room temperature. Keep covered or inside packaging until ready.
2 Drizzle the outside of your steak with olive oil and sprinkle with a moderate amount of salt and pepper on both sides. This will help you create a crispy crust on the outside of the steak.

Method 2 of 3: Searing the steak using the burner

The roaster is a separate gas grill that has an infrared plate to create extremely high temperatures. Sear your steaks on this burner, then transfer them to the cooler section of the grill and cook through. You do not need to close the lid while toasting the steak.

1 Preheat the gas grill burner to high heat. Preheat another gas grill burner to medium heat. Spray the burner with non-stick spray.
2 Place 1 or 2 steaks on the grill rack. The amount will depend on the size of the steaks and the size of your grill. Make sure you have at least 2 inches (5 cm) of space between the pieces of meat so they can cook evenly.
3 Sear the steaks for 1-1 / 2 minutes on one side. Turn the steaks over with tongs and fry them for 1-1 / 2 minutes on the other side. Each side of the steaks should have a crispy brown caramel crust without any burn marks.
4 Place the steaks on another wire rack and close the lid until cooked through. Use a meat thermometer to ensure your steaks are cooked at the correct temperature for your preference.

Method 3 of 3: Grilling the steaks

Place the wire rack 2 to 3 inches (5-7.5 cm) above the coals, this will create a straight high heat for browning your steaks. Make sure there is no charcoal under one of the grates, this will be the cooking zone for the steaks.

1 Place at least 2 layers of coals in the charcoal grill. Set the grate 2 to 3 inches (5 to 7.5 cm) above the coals. Leave a safe area without charcoal to cook the meat.
2 Spray non-stick spray onto the grate before lighting the coals. Then light the coals with matches or a lighter.Allow the temperature to reach 500 degrees Fahrenheit (260 C) before placing the steaks on the grill.
3 Place the steaks on the grill rack. The number of steaks that can be fried at the same time will depend on both the size of your grill and the size of your steaks. Make sure you leave at least 2 inches (5 cm) space around the meat for even cooking.
4 Saute the steak for 1-1 / 2 minutes, then turn it over with a pair of tongs. Fry the other side for 1-1 / 2 minutes until crispy brown on both sides of the meat.
5 Move the steak to the cooler part of the grill and cook until it reaches the state you want.
6 Ready.

Tips

After browning the steak, continue to cook at an internal temperature of 120 degrees Fahrenheit (50 C) for a raw look, 125 degrees F (52 C) for a medium-cooked look, or 130 degrees Fahrenheit (55 C) for a well-done look. The internal temperature will rise another 5 degrees or so after removing the steak from the grill.