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).
Instructions PREHEAT oven to 250F. Place steaks on a rack over a baking sheet. Rub with 1 tbsp oil and season with salt and pepper. HEAT oil in a medium skillet over high heat. Add steaks and sear until deep brown and crisp, about 3 minutes a side. Hold the steak on their sides and cook the edges for 1 min per side.
In reality, home-cooked steak often ends up tough , bland, or both. But when steak is the shining star of the meal, it’s worth splurging on tender cuts with a good amount of fat marbling, like filet mignon, New York strip , T-bone, or rib eye. That way, your steak will be moist and flavorful, not tough or dry.
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.
If you don’t have a cast iron skillet , well, you should buy one (it’s $15 and will last you a lifetime), but if you don’t have one right now, you can use any uncoated pan with good heat retention (heavy bottomed, copper core, etc). Do not use nonstick cookware, as the heat will be too high.
For the perfect medium-rare thick-cut bone-in 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.
Preheat oven to 375 degrees. Preheat a heavy, oven-safe skillet over high heat until it is smoking hot. Sear steaks in the hot pan for 2-3 minutes per side. If the steak has a side of fat, turn the steak onto its side and render the fat by searing it for 2-3 minutes as well.
Overcooking can make your meat dry but undercooked meat can be quite chewy . Don’t be afraid of an instant-read meat thermometer and pull your meat when it’s ready. For naturally tender cuts like beef tenderloin, that can be as rare as 125ºF, whereas tougher cuts like brisket should be cooked to 195ºF.
The main reason to marinate your steaks before grilling is to enhance the flavor of the meat. If you are not looking to enhance the flavor of your meat and prefer it just the way it is then a marinade is not required!
Coat both sides of the steak , and its sides, with salt and freshly ground black pepper, so a visible layer of seasoning exists on every surface. The salt shouldn’t pile up, but it should coat the meat. The steak is essentially putting on a t-shirt made of salt and pepper.
Don’t flip the steak more than once . Put it in a hot pan, leave it alone until it starts to caramelize, and flip it only once . ” You don’t need to keep flipping it every two minutes because then you ‘re removing the steak from the hot surface.