Preheat your grill to 500 degrees over direct fire and sear the steak for 3 – 5 minutes, or until you see the browning begin to appear on the outside of the meat. Cook the second side of the steak over direct heat for an additional 3 – 5 minutes, or until you see the proper crust develop on the opposite side of the steak.
Place the steaks on the grill and cook for 4 to 5 minutes, or until they are golden brown and slightly scorched.Turn the steaks over and continue to grill for 3 to 5 minutes longer for medium-rare (an internal temperature of 135 degrees Fahrenheit), 5 to 7 minutes longer for medium (140 degrees Fahrenheit), or 8 to 10 minutes longer for medium-well (an internal temperature of 145 degrees Fahrenheit) (150 degrees F).
What is the best way to grill a steak?
One of the most crucial aspects of grilling a steak is to remove it from the flame before it loses too much liquid. There is a little window of time, generally about a minute or two, during which steaks can be transformed from medium rare to medium, or from medium to medium well. Keeping an eye out for that window takes diligence. Don’t turn your back on a sizzling steak on the barbecue.
What is the most important part of grilling steak?
One of the most crucial aspects of grilling a steak is to remove it from the flame before it loses too much liquid. There is a little window of time, generally about a minute or two, during which steaks can be transformed from medium rare to medium, or from medium to medium well. Keeping an eye out for that window takes diligence.
What happens when you cook steak on the grill?
When the steak is placed on the hot cooking grate, the sugars and proteins in the moisture interact with the salt and other ingredients to form a wonderful crust on the outside of the steak. Any moisture you might lose will be more than compensated for by the flavor of that crust. 2. Removing the cold expedites the cooking process.
How thick should a steak be on the grill?
In order to get a good blackened crust without overcooking the steaks, they should be 1 1/2 to 2 inches thick at the most.Grilled flank, skirt, and hanger steaks are all excellent choices for grilling.It is better to marinade these thinner pieces before grilling them rapidly over high heat and slicing them against the grain to serve them.Place the steaks on a baking sheet lined with paper towels and wipe dry.