How to Grill Steaks (steak temperature)
For many, there is no greater bliss than a great steak sizzling on the grill.Simply seasoned with salt and pepper, or marinated in a litany of different flavors, everyone has their favorite cut and preparation.There are so many ideas on how to prepare beef steaks; it can be confusing as to what are the most important contributors for getting great results when grilling up yours.
The first place wonderful steak flavor comes from is the browning of sugars and proteins within the meat via heat (called the "Maillard reaction").Many chefs and grillmasters will talk about "putting a great sear" on a steak.When chefs sear a steak (thus creating a Maillard reaction) amino acids and sugars in the meat break down and become more complex; creating hundreds of different flavor compounds. A proper Maillard reaction is dependent upon high temperature and low moisture.The reaction will begin noticeably at around 310 degrees Fahrenheit when all water has been vaporized. There are several techniques that are effective in attaining this low moisture, high heat environment.
First, make sure that the steaks are room temperature before cooking.The surface of the steak must heat up quickly and brown before the inside of the steak is overdone. If you are using a charcoal grill, lump charcoal will typically reach much higher temperatures than standard charcoal briquettes and is recommended when cooking steaks.Kingsford has a product called "Competition Briquettes" that reach higher temperature than standard briquettes, however, it will still not reach the temperatures that traditional lump charcoal can reach.
A high heat cooking surface can be attained on a gas grill through use of several methods.First and foremost, be sure to give your gas grill sufficient time to reach its highest possible temperature.This typically requires pre-heating the grill for 15 minutes or more before cooking.If you are not satisfied with the results of searing a steak on your gas grill alone, try using a cast iron searing plate, then moving your steaks to the regular grate to finish.Some high-end gas grills are also equipped with infrared sear burners that can do a great job in setting a nice sear.
The second factor in creating a Maillard reaction is a low moisture environment. Salt, and its ability to extract moisture, is an essential factor. Despite what many people think, it is best to salt your steaks about 30 minutes to an hour before grilling.There are several reasons for this.By salting earlier, you allow time for two processes to happen.First, the salt will draw moisture out of the meat and bring it to the surface, this happens quite quickly.Next, via osmosis, the meat will reabsorb a good bit of the moisture it gave up to the salt.Only now the moisture is flavored with the salt and other seasonings that you rubbed onto the meat earlier, allowing the flavors to permeate through the steak and the salts to tenderize the meat.
This process can take anywhere from 30 minutes to over an hour depending upon the thickness of the meat.It is important to be sure to give the steak this full time to reabsorb the moisture from the surface of the meat, otherwise the steak will "boil" on the grill, greatly decreasing the amount of browning on the outside of your steak and thereby reducing flavor (see above discussion on searing). If you decide to use a wet marinade on your meat, it should be removed from the marninade thoroughly patted dry before grilling.
The other major contributor to flavor is amount of melted fat within the steak.The USDA grades beef partially based upon the amount of fat marblization in the meat, ranging from Canner (almost no marblization) to Prime (the most marblization).Japanese Kobe beef, which is even more expensive than top U.S. Prime Beef, has still more marblization and top varieties can run upwards of $100 per pound or more.When cooking, this marbleized fat will melt into the steak. This melted fat is where perceived juiciness comes from and is why you should never cook a steak beyond medium rare if great flavor is your goal.The more the steak cooks, the more of the flavorful fat is left burning on your coals/burners and not left in the steak.
So, no matter what flavoring or seasoning or cut of steak you use, keep these simple rules in mind for great results:
Salt 30 minutes to 1 hour prior to cooking depending upon thickness.
Allow your steaks to come to room temperature before grilling.
Be sure steaks are dry on the outside before grilling, as any exterior moisture will greatly reduce browning (Maillard reaction).
Get your grill as hot as it can go, then back off as needed to reach desired temperature once a good sear has developed.
Don't overcook. Grilling great steaks need not be complicated. Using simple salt and pepper, a good flavorful cut and proper techniques, your steaks will be delicious every time.
The first place wonderful steak flavor comes from is the browning of sugars and proteins within the meat via heat (called the "Maillard reaction").Many chefs and grillmasters will talk about "putting a great sear" on a steak.When chefs sear a steak (thus creating a Maillard reaction) amino acids and sugars in the meat break down and become more complex; creating hundreds of different flavor compounds. A proper Maillard reaction is dependent upon high temperature and low moisture.The reaction will begin noticeably at around 310 degrees Fahrenheit when all water has been vaporized. There are several techniques that are effective in attaining this low moisture, high heat environment.
First, make sure that the steaks are room temperature before cooking.The surface of the steak must heat up quickly and brown before the inside of the steak is overdone. If you are using a charcoal grill, lump charcoal will typically reach much higher temperatures than standard charcoal briquettes and is recommended when cooking steaks.Kingsford has a product called "Competition Briquettes" that reach higher temperature than standard briquettes, however, it will still not reach the temperatures that traditional lump charcoal can reach.
A high heat cooking surface can be attained on a gas grill through use of several methods.First and foremost, be sure to give your gas grill sufficient time to reach its highest possible temperature.This typically requires pre-heating the grill for 15 minutes or more before cooking.If you are not satisfied with the results of searing a steak on your gas grill alone, try using a cast iron searing plate, then moving your steaks to the regular grate to finish.Some high-end gas grills are also equipped with infrared sear burners that can do a great job in setting a nice sear.
The second factor in creating a Maillard reaction is a low moisture environment. Salt, and its ability to extract moisture, is an essential factor. Despite what many people think, it is best to salt your steaks about 30 minutes to an hour before grilling.There are several reasons for this.By salting earlier, you allow time for two processes to happen.First, the salt will draw moisture out of the meat and bring it to the surface, this happens quite quickly.Next, via osmosis, the meat will reabsorb a good bit of the moisture it gave up to the salt.Only now the moisture is flavored with the salt and other seasonings that you rubbed onto the meat earlier, allowing the flavors to permeate through the steak and the salts to tenderize the meat.
This process can take anywhere from 30 minutes to over an hour depending upon the thickness of the meat.It is important to be sure to give the steak this full time to reabsorb the moisture from the surface of the meat, otherwise the steak will "boil" on the grill, greatly decreasing the amount of browning on the outside of your steak and thereby reducing flavor (see above discussion on searing). If you decide to use a wet marinade on your meat, it should be removed from the marninade thoroughly patted dry before grilling.
The other major contributor to flavor is amount of melted fat within the steak.The USDA grades beef partially based upon the amount of fat marblization in the meat, ranging from Canner (almost no marblization) to Prime (the most marblization).Japanese Kobe beef, which is even more expensive than top U.S. Prime Beef, has still more marblization and top varieties can run upwards of $100 per pound or more.When cooking, this marbleized fat will melt into the steak. This melted fat is where perceived juiciness comes from and is why you should never cook a steak beyond medium rare if great flavor is your goal.The more the steak cooks, the more of the flavorful fat is left burning on your coals/burners and not left in the steak.
So, no matter what flavoring or seasoning or cut of steak you use, keep these simple rules in mind for great results:
Salt 30 minutes to 1 hour prior to cooking depending upon thickness.
Allow your steaks to come to room temperature before grilling.
Be sure steaks are dry on the outside before grilling, as any exterior moisture will greatly reduce browning (Maillard reaction).
Get your grill as hot as it can go, then back off as needed to reach desired temperature once a good sear has developed.
Don't overcook. Grilling great steaks need not be complicated. Using simple salt and pepper, a good flavorful cut and proper techniques, your steaks will be delicious every time.
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