Dads Helping Dads Figure Out Being a Dad

Grilled Steak

By request — here are instructions for cooking steak on a grill and not burning it…

Get the steaks ready

The steaks are thawed, right?  Good!

Leave them on a plate on the counter to bring them up to room temperature and apply some kosher salt and fresh ground pepper.  This will probably take an hour, so if you are using a gas grill, turn it on in about 40 minutes.  If you are using charcoal, start the coal now.

Set up your charcoal or gas grill

If using a charcoal grill, fill a charcoal chimney with charcoal (lump is best, avoid anything that says easy light or match light on the front).  Stuff newspaper in the bottom and light the newspaper.  Once the coals are hot, dump them into the grill, but NOT in the middle.  Put them off to the side.

If using a gas grill, turn on one bank of burners on high and the other on low.

Grill the steaks

Pu the steaks on the grill over the cool part of the grill.  Put the cover on (this helps to prevent flair ups and provides an oven-like effect).  Use a meat thermometer to monitor the internal temperature.

Note: all cook times are estimates and depend heavily on your grill temperature, the thickness of the meat, and all manner of variables that I don’t know.  Use a meat thermometer!

Cook until the internal temp is about 10-15 degrees lower than your desired done temperature (flip once during cooking).  Move the steaks over to the hot part of the grill.  Sear over high heat, rotate 90 degrees once.  Flip and sear, rotate 90 degrees once, and remove (this is quick, 30 seconds, rotate, 30 seconds flip, 30 seconds, rotate, 30 seconds, off).  Let rest covered for at least 10-15 minutes.

I generally cook steak to about 140 degrees, which will coast up to 145 degrees as it rests, which is med-rare.  I prefer my steak blue (super rare), and pull it at 110-115 degrees.  I do not recommend cooking beyond med-rare.  Bottom line: this is preference… monitor your thermometer and pull about 5 degrees lower than your target temperature.

Once the steak has rested, consume (and don’t defile with steak sauce — it doesn’t need it!).

Category: Recipes
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