This is the way my family makes a perfect grilling steakOur recipes are simple, versatile, and can be tailored. You will like it!
This kind of roast cattle steak recipe is very simple and delicious, and it will definitely become the favorite. For seasoning, you can use simple salt or mixture you like. I like salt, pepper, garlic powder and onion powder, just like our homemade steak seasoning. Our steak marinade is also very suitable for barbecue.
Our steak and potato salad, Italian noodle salad and corn salad are perfectly matched. I also like this steak salad, and the steak is very good. The recipe has reverse marinade, adding incredible flavor. This steak is also incredible, with homemade Chimichurri sauce on it!
Critical ingredient
- steak: In our grilled beef steak recipes, we recommend New York bar or rib eye steak, ideal, the ideal case is 1 to 1.5 inches. The thicker steak is easier to cook until your needs, and tend to be juicy and tender. This recipe can also be used well with other cutting. T -bone steak is similar to Ribeye. Niu Lo is a great choice, usually cheaper, but it is more slim, so please pay attention to excessive cooking. Filet Mignon is cooked quickly, so it is closely monitoring its temperature to avoid excessive cooking, and it is best to be cooked rare or medium. The side steak and Tri-TIP are also an excellent choice, but be sure to cut it into thin slices to maximize tenderness. Finally, choose a steak with a good marble pattern to get the most delicious and juicy results.
- Oil: After shooting the steak, I like to wipe them with a little oil. Any high heat oil can be made, such as avocado or vegetable oil.
- seasoning: I use homemade steak seasonings, but you can use anything you like. You can also skip it and season with salt. To be generous, especially when you want to cook a thicker steak. You can also pickle steaks before barbecue. If you do this, I strongly recommend that you use this kind of grilled steak to marinate. It is full of flavor and brings out the meat of steak.
How to make juicy grilled steak
It can be said that the most critical step during barbecue is to prepare grill. Our recipes are suitable for natural gas and charcoal grilled racks, but please pay attention to preparing the skills we prepare. The gas grill requires less time to preheat, and the charcoal grill requires more time.
When your grill preheating, you need to take the steak from the refrigerator, so it will not be so cold when the barbecue. I just put it on the counter for 20 to 30 minutes. This is also a good time to season them. I like my steak seasoning, but please use what you like!
Usually, we roasted steaks on direct fire. 1/2 -inch steak may take 4 to 5 minutes on one side, and then turn over 3 to 5 minutes (or longer medium holes to do well).
You need to take out steaks from the grill when the grill reaches the required internal temperature: rare 125 ° F (52 ° C), medium 145 ° F (63 ° C), medium 150 ° F (66 ° C), good It is done well, or 160 ° F (71 ° C). Remember that during the rest, the temperature will rise several degrees, so we incorporate it into the above temperature.
In the end, the last skill of my best steak is to make it at the counter for at least 5 minutes. This allows all fruit juice to be re -assigned and keep it well and juicy!
Now you have steaks and can serve. This is some of my favorite aspects:
Juicy grilled steak
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Prepare
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chef
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All -round
Ready to enjoy the best grilled steak. With our direct method and the favorite steak, we can easily achieve juicy, tender and perfect steak. For the marinated steak, see our grilled beef steak pickled juice.
Make 2 steaks
You will need
Two boneless New York strips or rib eye steaks, each steak is about 12 ounces, thick 1 to 1 ½ inches
1 tablespoon of avocado or other high thermal oil
4 to 6 teaspoons of beef steak seasonings;
direction
1Prepare grill: According to your barbecue frame, the preparation is different. Gas grilled racks preheat faster; charcoal grilled racks need more time. For the gas grill, preheat it to 400 ° F to 450 ° F for about 10 minutes. For charcoal grilled racks, once coal ash and white and white, most of them are scattered to one side to create a hotter, direct cooking area (this may take more than 30 minutes, depending on your charcoal).
220 to 30 minutes before the barbecue, take the steak from the refrigerator and trim excess fat. Let them sit at room temperature.
3After preparing the barbecue oven, use the steak seasoning you like, and wipe the steak with about 1 tablespoon of high thermal oil (about 1 teaspace per side).
4Discharge the oily and seasoned beef on the hot side of the grill, cooked, and close the lid until golden yellow, slightly burnt, 4 to 5 minutes.
5Use a meat thermometer to check the internal temperature, turn steak and roasted steak until you need it. After turning, continue to barbecue for about 3 to 5 minutes to make the medium concentration. If the external burnt is too fast, please exclude the beef to the cool area of the grill (for the gas grill, turn off the burner; for charcoal, use less coal to the side).
6The cooking time will vary from the thickness of the steak. Take steaks under the following internal temperature: Rare: 125 ° F, medium thin: 135 ° F, medium: 145 ° F, medium hole: 155 ° F, well -organized: 160 ° F.
7After cooking, let the steak rest for 5 minutes, and then cut it into thin slices, which can be allocated to the juice, which can produce tender and juicy steaks.
The skills of Adam and Joanni
- We usually cook the steak until medium, so we don’t need to move the steak to more indirect calories. If you find that the outside of the steak becomes a bit too burnt or dark, but hope to cooked it in the middle, please exclude the beef to the cooler areas. For charcoal grilled racks, this will be the area with the least charcoal amount below. For the gas grill, this may be the area between the burner, or it can be the side where you reduce the calories or completely close it.
- The nutritional facts provided below are the estimation value.
Nutrition
Service size
1 steak
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Calorie
458
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Total fat
16.1g
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Saturated fat
4.5 grams
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cholesterol
187mg
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sodium
768.4mg
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carbohydrate
0g
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Dietary fiber
0g
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Total sugar
0g
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protein
78.4G
