Andrew Zimmern Cooks: Bone-In New York Strip Steaks Clean the grate with a grill brush. Place the steaks on the grill , directly over the charcoal. Cook , turning frequently, for 10 to 15 minutes for medium rare, or until the internal temperature of the meat reaches 130 degrees F.
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).
Finish grilling the steaks to your preferred doneness. For a rare steak, cook to 125 degrees F, Medium Rare to 135 degrees F, Medium to 145 degrees F, Medium Well 155 degrees F , Well Done to 160 degrees F.
Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well-done. Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won’t pierce the meat, allowing the juices to escape.
“ You should only touch your steak three times ; once to put it in the pan, once to flip it, and once to take it out of the pan.”
If you ‘re grilling quick- cooking foods such as burgers, thin steaks , chops, fish, shrimp, or sliced vegetables directly over the flames, you can leave the grill open. But when you grill thicker steaks , bone-in chicken, or whole roasts you ‘ll want the lid down, especially when you ‘re cooking with indirect heat.
450°F to 500°F.
SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS
|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|
CHECKING THE TEMPERATURE OF YOUR STEAK
|Steak Doneness||Internal Temperature||Grill Time at 400 °F (Mins. Per Side)|
|Medium Rare||130-135 °F||3:30|
|Well Done||155-165 °F||6:30|
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 long should you rest your beef? It fully depends on the size of the cut of beef but as a guide, bigger roasts should rest for 10-20 minutes and your steak should breathe for at least five minutes .
For medium-rare, aim for an internal temperature of around 130 degrees. For a 1-inch thick steak, this should take about 7 minutes of cooking on each side. Let the meat rest for up to 10 minutes before serving.
Get the Grill Smoking Hot 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.
When ready to cook , preheat the oven to 425 degrees. Heat a 12- inch ovenproof skillet, such as cast iron, over high heat (make sure your exhaust fan is on). When the pan begins to smoke and an edge of the steak sizzles when touched against it, add the steak . Sear for 2 to 3 minutes or until deep brown.