How do I grill a good steak?

Question

I got it marinating as we speak. I have a gas grill, I never seem to be able to grill it just right. Do I have the burners on low and cook it longer? I want to make it medium rare.

Answer 1

I AM A PROFESSIONAL, lol... as your steak is marinading, it';s a bit late for this but for future refereence..... you should always soak your steaks in a salt water bath for about an hour first, rinse then marinade. You wouldn't believe how juicy they get via osmosis. THEN.... turn your grill up as high as it will go, let it heat up for 3 minutes to reach max temp, then throw the steaks on fast and close the lid for 3 minutes or so. Flip them and sear the other side, reduce the heat to medium or a bit higher, leave the lid open to remove excess heat and cook to your fav doneness!

DO NOT put oil or anything else on the outside... the marinade is enough.
DO NOT use a spatula... use tongs.

Searing should make your steaks look a dark brown with slightly marbled black streaks through it!

Grill meat... grill happy!

Answer 2

Fire up the grill to about 400 to 450.

Cook for about 4 to 5 minutes per side - ONLY TURN ONCE. Use a spatula to turn it. Tongs or a fork will puncture the meat, releasing juices. This example is for a 12 oz rib-eye.

Take off grill and immediately wrap in foil for 10 minutes. It will be much juicier when it sits this way and will also cook on the inside for a bit and develop a nice pink hue if done correctly.

It also depends on the cut of steak you are getting.

How are you marinating out of curiosity?

Answer 3

A lot depends on the cut/type of steak you're grilling. I always sear the steak over high heat to seal in the juices and judge the total grilling time by the type of steak. To make a long answer short, always sear both sides over high heat for about 2 min each to start off.

Answer 4

The best way to cook steak is over a very high heat for about 3 or 4 minutes on each side. This gets a nice char on the steak. After cooking, let the steak sit on a plate for about 5 minutes. This will keep the steak moist, and keep the juices inside.

Answer 5

steaks today are mass produced fodder, and like bacon, seem to contain a lot of water, on cooking. They often dont fry, as much as steam.
The best for a steak, is a flat bottomed frying pan, heated for several minutes, then add a drop of oil, leave for a minute or so, so the whole things hot. If the steak sticks, its your sticky marinade! I usually rub salt (not much) into a steak, and leave for 5 mins which tenderises it.
Put the steak in the pan, so it sizzles, only 30 secs or a minute before turning over, and the adjust the heat, down a bit, ready.
The other side will have seared "sealed" in the time it takes the heat to drop.
This visibly changes the colour of the steak from red to light brown, and has cooked and sealed the outer 2mm.
The rest, is to cook the inside, more gently (without burning the ouside). Some chefs, on a thicker steak, actually now transfer to a hot oven! like a joint of beef! (about 20 min).
With the heat lower, in the pan, juice will begin to come out, looking lumpy grey. Discard this, as it contains water, and interferes with cooking, just hold the steak with a fork, and tip pan into a suitable (old food can) container. Continue cooking with a dry pan, more, better juice will follow to prevent sticking. With modern meat THIS bit is what helps cooking, and flavour, and texture!
Cook for about 5 mins, turn, about 5 mins...cut with knife to see centre colour, (a slit, opened with 2 knifes, not cut in half!), and see if its how you like it.
When its getting past rare, you will see, blood suddenly ozzing out of the steak, as well as juice. This shows it getting "ready" for most people. until this happens, it will be very rare!
If your sparing with the oil, prepared to clean a stainless pan of the "burned on stuff" after (actually easy with good stainless steel, its designed for rough scourer pads) This is the best method, as healthy as grilling, gives an even heat, but remember to keep periodically pressing with a spatular or fork, the way they cook burgers, pressing it to the surface, for best, most even heating.

Answer 6

You need to sear it on both sides to seal the moisture in. I usually turn the grill on high and wait till it gets really hot. Sear on both sides for about three minutes or until it's browned. Turn the grill on low and cook about ten minutes.

Another way around this is sear it in a cast iron skillet on the stove with some olive oil. Then set it on the grill at low heat till done.

Answer 7

no, put the burners to medium. Be patient and only flip it once or you'll let out those juices you worked so hard for. You can tell doneness by how hard the meat is, but this takes practice. In the meantime, just cut into it a bit and check the color. Happy grilling!

Answer 8

Turn the burners up higher! I would guess 2-3 mins on each side, but depends on the thickness of your steak. A high heat seals the outside quickly so you dont lose the moisture and it tastes better.

Answer 9

Hot grill and make sure the meat is oiled a little--it also will always depend on how thick your steak is. More minutes per side if it's thick.

Answer 10

put the burners on medium high. depending on thickness of steak 3-5 minutes per side. poke at steak with finger. if it feels like the side of your hand when you're making a fist, it's too done. should feel softer than that but not too soft.