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).
Steaks You Can Simply Season and Grill These top-cut steaks only need a few short minutes on the hot side of the grill to produce a super flavorful dinner. This category includes: Tenderloin (aka filet mignon) New York strip steak .
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.
The best temperature for steaks is 450°F to 500°F . 4. Put your steaks on the grill, close the lid, and set your timer for 2 to 3 minutes, depending on the thickness of your steak. (Refer to our grill guide for more accurate times.)
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.
“ 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.”
Eye Fillet (aka Fillet or Tenderloin) (Filet mignon, widely referred to as the crème de la crème of steaks , is cut from the very tip of the tenderloin.) Because this muscle doesn’t do much work, this is the most tender cut of beef — which also makes it the most expensive, and arguably the most desirable.
The main difference between a ribeye and a NY strip is that the ribeye has more internal marbling or fat. The New York Strip has a thick band of fat running down one side that you can’t really eat. The Ribeye is a great choice if you are looking for a tender steak with plenty of flavor and a buttery smooth texture.
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.
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|
Pat steaks dry and sprinkle all over with sea salt and pepper. Grill steaks on lightly oiled grill rack, covered only if using a gas grill , turning over once, until thermometer inserted horizontally 2 inches into meat (do not touch bone ) registers about 120°F for rare, 9 to 11 minutes.
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 .
To cook a 2 – inch -thick steak , use direct heat. When grill is medium (you can hold your hand at grill level only 4 to 5 seconds), follow directions below; cook steak 20 to 25 minutes for rare, 27 to 30 for medium. To cook a 3- inch -thick steak , use indirect heat.
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.