Grilling The Perfect Steak
The following are both gas grilling steak tips and charcoal grilled steak tips on grilling the perfect steak. Also, gas grilling temperatures and charcoal grilling temperatures are for medium high heat. One of my first tips, (and I have several on this page) begin with your meat choices. What is the best steak for grilling? I love grilling rib-eye steaks, and instead of buying the large 16 oz cut - purchase the 8 oz sized steak. If you find these beauties on sale, buy larger quantities of your favorite high quality meat and load up that freezer to save money. I have found Chuck Roast Steaks available at the grocery store and are very reasonable in price and grill up beautifully. (I just make one of my easy steak marinades) If you cannot find this cut of steak, ask the meat department to cut you some. They are around $2.00 to $2.20/a pound.
With the several cuts of beef available today, there is a trade-off between the taste of the meat and the tenderness. Following are more tips on grilling the perfect steak. Generally speaking, the more tender the meat - the less flavor it has. Following are more tips on grilling the perfect steak.
Filet Mignon, Porter-house, T-bone and New York Strip steaks come from the loin, and you are charged more money for the tenderness. Flank steak and Top Sirloin can be tender if marinated and sliced properly when serving. When cutting your steak, hold the knife at a 45 degree angle and cut against the grain. The steak will be very tough if you were to cut with it.
Tougher cuts such as Tri-tip, Flank Steak, London Broil, Skirt Steak and Beef Ribs come from a very lean part of the steer which is a well used leg muscle. You are better off by making one of my homemade recipes for good steak marinade or investing in a meat tenderizer. It will more than pay for itself in the long run.
Avoid overcooking these tougher cuts! They are not as forgiving when served medium-well to well-done, because they don't have a tremendous amount of fat to keep them moist. Grilling time should not be long and the coals will not be as hot as you would grill a strip steak or ribeye. You want to cook it a little bit more gently so you are not pushing out the juice so much. So keep it in the medium to medium-rare stage, and you will be delighted with the results!
Kabob Grilling Tips: Sirloin steak works beautifully for grilling kabobs because the meat is an even, dense cut and easy to cube. The flat surface sears much better on the grill. When grilling vegetable with the kebabs, make certain they are not cut too big. When you place the skewer down on the grill the steak must touch the grate.
Here's another one of my tips on grilling the perfect steak techniques: Your steak should be at room temperature before grilling! This is huge and very important when grilling the perfect steak. Your steak will not be ruined (you know they sell aged beef) and the flavor is outstanding. I give the steaks a good hour and a half to reach room temperature, and if they are a thicker cut - 2 to 2-1/2 hours. Trust me on this.
Below are more of my tips on grilling the perfect steak: Grilling time for steak will vary due to how you want it cooked. Below are the lower and higher range temperature your steak should read when done to your liking.
1/2 cup canola oil Place the ingredients in a blender or food processor and blend on high for 30 seconds. Pour marinade over steak and refrigerate OVERNIGHT. Discard marinade the next day and grill the steaks. Perfection at it's finest. The best steak topping! MUSHROOM SPREAD 3 TBS butter 1 lb fresh mushrooms, sliced 1 small onion, chopped 1-1/2 TBS flour 1 cup sour cream 1/2 tsp garlic powder 1/2 tsp fresh lemon juice sea salt to taste freshly ground pepper to taste 1/3 cup parmesan cheese Melt the butter in a skillet and add the mushrooms and onion; fry until tender. Sprinkle with flour, reduce heat to low and cook for 5 minutes. Now add the garlic powder, lemon juice and then season with salt and pepper. Place in a baking dish and top with parmesan cheese. Put in the refrigerator overnight for best flavor. When ready to serve, preheat oven to 375 degrees. Serve with crusty french bread or garlic pita chips.
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