How do you grill a steak?

Question

Ok dumb question, but I'm a newly single daddy. I have a 3/4" top serloin and a gas grill, whats the best way to not end up with a burned on the outside, raw on the inside steak?

Answer 1

http://www.ehow.com/how_17340_grill-steak.html

Answer 2

Preheat the grill on high 7 minutes, reduce to medium when you are putting the steak on the grill

Season or marinade your steak at least one hour prior to cooking

Since it is not a super thick steak - cook about 5-6 minutes, then flip and cook a about the same amount of time. Remove from grill and let stand about 3-4 minutes. The carryover heat will continue to slightly cook the meat. If you have piece of foil, tent it over the steak plate to keep the heat in, otherwise cover with another plate and slightly vent.

Answer 3

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with olive oil. Season them with salt and pepper to taste. Grill over Direct High heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for about 5 minutes.

Answer 4

First heat up the grill for about 10 minutes. Then turn the heat down to medium. Throw that slab on the grill and let it sit there for about 4 minutes with the grill lid closed. Turn it over and let it go for about 5 minutes. That should make a nice medium rare. The trick is don't be messing with it and poking it and turning it over. Just let it sit there and cook. When you take it off the grill, let it sit unmolested for about 10 minutes. never ever poke! Use tongs. If its not done enough when you cut into it, just toss it back onto the grill for a couple minutes. Good luck!

Answer 5

there is one thing........there is never a dumb question.......it's dumb if you don't ask someone to find out the answer.......

ok......?????
Grilling is one of the most popular ways to prepare premium steaks. The secret to perfect grilling of a premium steak is searing the meat at the highest possible grill temperature and then reducing the heat to cook until done to your preference. The searing creates a delicious outer crust and seals in the natural juices of the meat Steak Grilling Instructions:

Bring steaks to room temperature and use a clean cloth to remove excess moisture. bring meat to room temperature safely. Pre-heat covered grill Gas grill: Set all grill burners to the highest temperature and wait 20 to 30 minutes. Charcoal grill: Charcoal is ready when it is red hot and covered with white ash. While grill is pre-heating, rub steaks with olive oil, kosher salt and fresh coarsely ground pepper. Sear steaks by placing them 3 to 4 inches from the heat source for 3 minutes on each side. The grill lid should be closed for this step. Gas grill: All burners should be set to high for searing. Charcoal grill: Coals should be evenly distributed for searing. Once searing is complete, cook steaks with indirect heat until done to your liking. (*Grilling Time Chart Below) Turn steaks half way through the remaining cooking time. Gas grill: set the grill from high to medium high or turn off the middle burner. Cook with the lid down. Charcoal grill: move coals to the edge of the grill leaving the middle empty. Cook with the lid down. Remove the steaks from the grill and let rest for 5 minutes before slicing. Serve on warm plates to help maintain meat temperature. Important Notes:

Chart times DO NOT include searing time. Filet mignon usually takes about one minutes less to cook than other steaks. Time chart is for cooking one steak at a time. Cooking more than one steak at a time may require slightly longer cooking times. The best way to ensure proper doneness is to use an instant-read meat thermometer one to three minutes before the recommended cooking time expires.


Steak Grilling Time Chart Thickness 1" 1 1/4" 1 3/4" Rare
(120 - 130F) 0 - 1 Min. 2 - 3 Min. 4 - 5 Min. Medium
(140 - 150F) 2 - 3 Min. 4 - 5 Min. 6 - 7 Min. Medium Well
(150-160F) 4 - 5 Min. 6 - 7 Min. 8 - 9 Min.

Answer 6

I broil a steak in the oven, close to the top of the oven, 7 min. on one side than 5 min. on the other.
Grills are hard for me, depends on the flame. Also depends on the rareness of the meat you desire. That time I gave you is just about medium rare. HINT: Check the doneness of the steak by the inside of your thumb and forefinger. Make a fist, and touch the outside of your hand, that toughness is well-done. Open your hand, like your going to pinch, that's medium, open hand fully and that's rare. The same bounch you get from your hand resembles the same strength of the cooked meat. I don't know, hard to explain. Hope that helps a bit. Always, just cut it open in the middle and see how red you want it. Remember, meat still cooks after removed from the heat. Also, let it sit for a few before slicing, that way the juices stay in.

Answer 7

If you have two burners on the grill, sear it on high heat on the one side of the grill, then transfer it over to the other side at a lower heat.

Personally I like mine crispy outside and bleeding on the inside.

Answer 8

Come on over and I'll do it for you....lol.

Seriously, let the grill get really hot, sear the crap out of both sides, turn it down low and watch for a few minutes...It doesn't take long!

Answer 9

Usually a dumb question comes from a conservatives like yourself. But anyway, when you get back over to Iraq, you will probably know how its like when your butt is burned like a steak and will get a good lesson in your grave. NEOCON SCUM

Answer 10

i cook in a resturant and i say take a knife and put four cut marks on each side and there u go