Perfectly Grilled Steaks Recipes
GRILLED STEAK RECIPE (HOW TO GRILL STEAK PERFECTLY)
Make the perfect grilled steaks this summer! Keep it simple with this recipe for the best steaks on the grill with simple spices and a buttery flavor.
Provided by Diana
Categories Main Course
Time 15m
Number Of Ingredients 6
Steps:
- Turn on your grill and let it warm up to medium-high heat. You can use a gas or charcoal grill.
- Brush some olive oil on both sides of the steaks.
- Sprinkle salt, pepper, and fresh rosemary all over the steaks. I like to use my hands to press the seasonings into the oiled steaks slightly, too.
- Add the steaks to the grill and reduce the heat to medium. For the best char marks, put them at an angle.
- Check the temperature. For a medium rare steak, grill the steaks for about 4 minutes on each side until the internal temperature reaches 130 degrees F.
- When the steaks are done, set them on a plate to rest with a pat of butter on each. Cover the plate loosely with foil and let the steaks rest while the butter melts.
Nutrition Facts : Calories 317 kcal, Carbohydrate 1 g, Protein 23 g, Fat 25 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 84 mg, Sodium 690 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
PERFECT GRILLED STEAK
For juicy meat and a great crust, choose a thicker cut such as rib eye. Because this type of steak takes longer to cook, it will have time to develop a nice sear.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Makes 2 to 3 servings
Number Of Ingredients 2
Steps:
- Heat grill to medium-high; clean and lightly oil hot grates. Generously season steak with salt and pepper.
- Grill steak 8 minutes, rotating 90 degrees halfway through. Flip steak and cook 8 minutes more for medium-rare (a thermometer inserted horizontally into center of meat should register 125 degrees), rotating again halfway through. Let rest 8 to 10 minutes before serving.
Nutrition Facts : Calories 489 g, Fat 36 g, Protein 39 g
PERFECTLY GRILLED SIRLOIN STEAK
Only three ingredients are used to create this flavorful steak. Follow our instructions to make sure it is grilled to mouth-watering perfection.
Provided by Hy-Vee Test Kitchen
Yield 2 6 oz each
Number Of Ingredients 3
Steps:
- 1. Season both sides of steak with tenderizer and steak seasoning. Let steak rest for 15 minutes.
- 2. Preheat grill to medium heat.
- 3. Grill directly over heat for 5 minutes. Turn steak and grill an additional 5 minutes or until desired doneness is reached.
- 4. Remove steak from grill and place on cutting board or serving platter. Loosely place a piece of aluminum foil over steak. Rest for 5 minutes.
Nutrition Facts : Calories 360, Fat 16g, SaturatedFat 6g, TransFat 0g, Cholesterol 125mg, Sodium 780mg, Carbohydrate 0g, Fiber 0g, Sugar 0g, Protein 50g
PERFECTLY GRILLED STEAK
Get Bobby Flay's secret to Perfectly Grilled Steak using any cut and seasoning with just salt and pepper with his recipe from Food Network Magazine.
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
- Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. 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).
- Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
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- To make the garlic herb butter, to a small bowl add butter, garlic cloves, rosemary, thyme and salt. Using a spoon mix together until combined. Set aside at room temperature.
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5/5 (2)Total Time 1 hr 5 minsCategory Main CourseCalories 940 per serving
- Remove the steaks from the refrigerator 15-30 minutes before grilling to allow them to come to room temperature. Season steaks about 10-15 minutes before grilling and preheat your grill to medium-high heat (about 450-500 degrees F.)
- Place steaks on hot, well oiled grill. Cover with grill lid and cook for 3-4 minutes, (or more, depending on the thickness of the steak). Flip steaks, cover with lid, and cook an additional 3-4 minutes or until firm around the edges and slightly tender in the center. Use a thermometer to reach your desired doneness (for example, a few degrees shy of 130 degrees F for medium rare). Don't overcook!
- Transfer to a plate or cutting board, cover, and allow to rest for 5-10 minutes before cutting and serving.
PERFECTLY JUICY GRILLED STEAK | THE RECIPE CRITIC
From therecipecritic.com
5/5 (2)Category Main CourseCuisine AmericanCalories 680 per serving
- In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
- To grill the steaks: Heat your grill to high heat. Remove the steaks from the marinade and place on the grill. Grill the steaks until they slightly char and are golden brown from 3-5 minutes. Flip the steak and cook on the other side until desired doneness.
PERFECTLY GRILLED STEAK - MAD ABOUT FOOD
From madaboutfood.co
Reviews 1Category DinnerCuisine AmericanTotal Time 45 mins
- About 30 minutes prior to grilling, remove steak from the refrigerator and bring to room temperature
- Ten minutes prior to grilling, preheat your grill to high heat – I turn on all burners to get my grill as hot as possible
- Five minutes prior to grilling, pat the steak dry with a paper towel and brush the top and bottom with a very light coating of oil, season liberally with salt and pepper – a good rule of thumb is to use at least 1 tsp of salt per lb of steak
PERFECT GRILLED STEAK - JUICY AND SIZZLING!
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A PERFECTLY GRILLED PORTERHOUSE STEAK - OTTO WILDE GRILLERS
From ottogrills.com
Estimated Reading Time 3 mins
- Prepare the Porterhouse and sides. Take the Porterhouse Steak out of the fridge one hour before the grilling and salt it generously. This way the meat soaks in the salt and gets even more aromatic.
- Sweet Potato Gratin. For the sweet potatoes au gratin cut the tubers lengthwise into halves. Cut onions finely, dice the bacon and rasp the parmesan. 3.
- Grill Porterhouse Steak the Right Way. Fire up your Otto Grill! Preheat it onto 1500°F for three minutes. If your steak is about 2 inches thick, set the Meat-O-Meter on stage 5.
- Let the steak rest. Otto’s tip: Take the Porterhouse cut out of the 1500°F Steak Grill when the core temperature is 35 degrees below the desired temperature and let it rest for about 5 to 10 minutes.
- Sweet potatoes au gratin and roasted corn on the cob. While the Porterhouse is resting, you can gratinate the sweet potatoes and grill the corn on the Otto Grill.
- Carve the Porterhouse Steak. Separate Filet and Roast Beef from the T-Bone with a slim knife. Subsequently slice both parts and season them with salt and pepper as you like.
6 TIPS TO GRILLING A PERFECT STEAK | TIPS & TECHNIQUES ...
From weber.com
- Salting early pays off. You might have heard the warning that you shouldn’t salt meat too far in advance of cooking because it can draw out moisture. It’s true that salt draws moisture towards itself, but over the course of 20 to 30 minutes that’s a good thing, because the salt begins to dissolve into that little bit of moisture.
- Taking off the chill speeds up cooking. The goal of grilling a steak is to brown and lightly char the surface while also cooking the interior to a perfectly juicy doneness, right?
- Searing equals flavor. One good habit that separates professional chefs from many home cooks is that chefs spend more time searing their steaks. They understand that searing develops literally hundreds of flavors and aromas on the surface of steak, so they let their steaks sizzle over direct heat until the surfaces are dark, dark brown.
- Thicker steaks should slide over. Most steaks grill beautifully over direct high heat alone. The only time you might need to move them is if/when they cause flare-ups.
- You can’t put moisture back inside a steak. As steaks grill over high heat, they lose moisture. Fat and juices are literally pushed out of the meat. That’s the price we pay for making the steaks easier to digest.
- Time and Temperature. By monitoring your time and your temperature you avoid overcooking your food. Always have a good thermometer on hand such as an instant read thermometer for quick readouts for thinner pieces of meat or the iGrill for longer cook times or to monitor several pieces at once.
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