Home | Is it safe to paint a barbecue grill? »
Can anyone give me tips on grilling steak?
By Tom | May 9, 2006
Catherine n asked:
Anytime I’ve tried, they’ve either turned out over-done and tough, or raw inside. I have a couple of sirloin grilling steaks, 1″ thick, boneless. Can anyone help me with tips on the best way to cook medium done steaks? Thank you!
Jamie
Topics: Grilling Tips |
17 Responses to “Can anyone give me tips on grilling steak?”
Comments
Fatal error: Call to undefined function display_cryptographp() in /home/artfleed/public_html/wp-content/themes/clean-copy-right-sidebar-1/comments.php on line 102
May 11th, 2006 at 11:19 pm
when u cook steak stab it with a fork let fork sit for two minutes if its hot then do whatever i think this is for burgers but if u see blood rise to top flip it
May 12th, 2006 at 3:03 am
turn the steaks over occasionally and use a meat thermometer. keep a close watch on them.
May 15th, 2006 at 6:03 am
I sear them over the coals on each side then set them off the coals to cook slowly for 10 minutes.
Much of it depends on your grill temp.
May 15th, 2006 at 8:30 pm
The first tip is to NEVER leave your steaks unwatched. And make sure there in a little pink left in the middle, for when you remove the steaks from the grill, they will still be cooking for a couple more minutes.
May 16th, 2006 at 8:36 am
Get a Pot or something safe to boil the steak in make sure you can also pull the steak out with the clamper thingamijjer. Okie, just like don’t boil too much of the meat juice and water.And Don’t leave it in the pot too long.
After all, the steak will be fully done and there won’t be blood in it. Plus, itll be juicy.
May 18th, 2006 at 2:45 pm
well, just keep an eye on them, make sure grill is at like medium temperature, otherwise outsides will get charred and insides won’t get hot. Keep the grill covered, and let the heat build up and cook all around the steak. I’m not an expert unfortunately, and grilling is more of an art rather than a science.
May 20th, 2006 at 10:56 am
if you use charcoal let it burn way down before you put your steaks on, cook them slow with no flames or flare ups and they should turn out, back in the day many cooks would say the charcoal is probably perfect to cook with about the time the average cook is done with it.
May 23rd, 2006 at 7:10 am
Cooking with gas or coals? Gas is much harder to get right.
I have a gas grill and use high flame and stay with the meat. Turn reqularly. Cook the outside by searing first. (Hot hot fire, place for a few seconds and then turn to sear the other side).
Idealy the outside should look somewhat burnt. Inside should be not pink. Cut the meat and take a look when you think you are right. If pink cook more.
Do not overcook.
May 26th, 2006 at 2:21 am
Here’s a quick tip. One way to check the wellness of a cooked steak can be by its tenderness. Compare the tenderness of the cooked steak with the tenderness on your hand. That is, touch your index finger to your thumb on your right hand. With your left hand, push down on the “meaty” part below your thumb. That is “rare”. Now touch your middle finger to your thumb. Again, push down on the meaty part below your thumb with your left hand. That is “medium-rare”. Touching your next finger to your thumb is “medium”. Touching your pinky to your thumb is “well done”. Hope it helps some!
May 28th, 2006 at 9:38 pm
Make sure your grill is hot. If you can hold your hand above the coals for about 3 seconds but no longer, then it’s perfect. There is no specific amount of time you should cook it, as this varies considerably from the temperature and the cut of meat.
Try to cook the same amount of time per side and figure about 18 to 20 minutes for a 1″ thick cut.
To test doneness, try this. Touch the inside of your elbow. this is rare. Touch the middle of your forarm, this is medium. Touch the palm of your hand, this is well done.
It takes practice, but you can get it down in no time. Worse case scenario, you cut about 1/2 way into the steak and peek.
May 31st, 2006 at 7:02 pm
NEVER stick a fork in it the juice will run out and the steak ends up dry,i use the push test..with your finger or the back of a fork push down on the meat the more it gives the rawer the steak if there is no give in the steak it is well done..Make a not to tight Fist..now push in the spot between your thumb and pointer finger..this is how a medium done steak should feel..tight fist=well done,loose fist=Rare.i learned this Trick at a Steak house and it works well
June 3rd, 2006 at 8:37 pm
Do you have a gas grill or charcoal? If you’re using a gas grill don’t put the steaks over the flame (cook with indirect heat). Also let the grill reach 300-350 before you stick them on. Then just turn them once after 10 min. Cook for another 10. Depending on the quality of grill you have the cook time could be longer. (Ducane, Weber are best)
For a charcoal grill, place the steaks right over the coals when they are white everywhere. Have the air intake open only slightly-if your giving the coals to much air the fat will ignite uncontrollably on the coals and burn the steak to a crisp. Cover the grill (watch it in case fat does ignite-excessive smoke out the vent) and cook each side for about 14 minutes.
They should be barely pink in the middle and hot. They will cook a tiny amount after you take them off because of the juices still in the meat are hot.
June 5th, 2006 at 2:41 am
I always use adolfs meet tenderizer. Put a little water on the steak and then the tenderizer and punch holes in it with a fork, do the same to the other side. Set your grill on low after it has warmed up and put a piece of tin foil on it. Place the steaks on it and cook for 8 min. Turn over steaks and cook for 5 min remove steaks and tin foil, put steaks back on grill sear each side a couple of min and ther you have it. Happy grilling!!!
June 6th, 2006 at 6:43 pm
cook over indirect heat
in order to test for doneness use this simple test. after writing all of this out I found the same test on a site below the second one. the first one has good cooking times for you to also go by.
hold our your hand (opened lightly). Take the index finger to your other hand and touch the meaty part of your hand (the part nearest your thumb area is the one I refer to)..any way this is rare.
As you can see this is quite soft…you meat is rare. Then make an “ok” sign with the test hand. Touch the soft part on your hand again. the density increases. As you graduate touching different fingers together until you get to your pinky that spot will be very well done. The meat you are cooking should feel the same density as the preferred tenderness in your palm.. Do not overcook your meat. Cooking over high flame is bad and it will cook faster ont he outside than the inside. If you use coals put themt o one side then put the meat to the other and close it a while. Same thng goes for propane, after it’s heated shut off one of the burners and put the meat over that side, not the burning one. the site below has a slightly diff palm test for doneness, but it has some good cooking tips in table format. Below is another finger test for doneness which is also very good. the one I was talking about…shows pics for you to see what I mean.
Oh also don’t forget to let your meat sit after you haev cooked it, so that it can settle. you don’t want to cut right into it anyway.
happy grilling
June 8th, 2006 at 2:51 pm
Buy only thick steaks
The easiest way to ruin a steak is to get it too thin. It will get overdone in a snap.
Buy steaks that are 1 ¼” - 2″ thick. This will allow them to sear on the outside without being overdone on the inside.
Freezing a thin steak and grilling it while frozen can help keep it from being overdone and dried out, but it’s no guarantee.
You need a lot of heat to sear and char the outside and keep it rare and juicy (or your preference) on the inside.
High Heat Reigns Supreme
Steaks are best if they are at room temperature before you start to grill them. Cold steaks just don’t turn out as well.
To cook the best tasting steaks, you need very high heat to sear and char the steak on the outside.
High heat produces that great grilled flavor and keeps the steak juicy by cooking it quickly before the juices can escape. It doesn’t really seal in the juices, as is popular belief — but it’s a good practice anyway for the best, and juiciest, steaks.
Steaks continue to cook after being removed from the grill. Remove your steak a little before it is cooked the way you like it, so that it does not become overdone.
After grilling, let your steak rest for 5 - 10 minutes before you cut it. This will keep more of the juices in the steak, and less on the plate as you eat it.
For the best flavor, be sure to grill on the highest heat as appropriate for what you’re grilling.
Charcoal grills are the best
Charcoal grills burn hotter than broilers or gas grills.
Use a grill with a wide heat range and infinitely adjustable grate. Grill steaks on the hotter settings, chicken on the cooler settings.
Grill with a hibachi if you don’t have much room. They are compact in size and can generate high grilling temperatures.
Gas grills are not as good as charcoal grills, but are better than most kitchen-stove broilers.
Stick with hardwood charcoal
Hardwood charcoal burns hotter than briquettes. It used to be hard to find, but is much more available today.
There are different varieties available…try different kinds to see which one you like best.
Mesquite is the hottest burning of the charcoals.
Briquettes are OK, but are reformed and don’t burn as hot as hardwood charcoal.
Don’t use starter fluids
They smell like a refinery, and will give your grilled food the same flavor. Briquettes with starter already in them are similar. They’re convenient, but you’ll taste them .
Starter fluids can be dangerous if improperly used.
Use an electric coil starter or a charcoal chimney. Place newspaper in the bottom of the chimney, and stack the charcoal on top.
Start grilling when the charcoal is gray.
Try mesquite or hickory chips
They can give a nice smoky taste, but they mostly only make the grilling area smell good.
Best if used in a Weber type grill, which gives longer exposure to the smoke.
Keep your grate clean
Start your grill on the highest heat for 10 - 15 minutes before grilling to burn off the grease or crust. Alternately, do it after you finish grilling.
Use a big, automotive wire brush for removing the tough stuff.
If the grate is rusty from wintering over, use a Craftsman 3/8″, reversible, variable speed drill with a rotary paint stripper wheel (Power tools are the best! Aren’t they?).
Sticking is no fun
Brush a little vegetable oil on your grill grate before placing steaks on to cook. It doesn’t always work, but it helps.
Chicken is different
Cook chicken using lower heat.
If heat is too high, it will char on the outside, and be raw inside.
Takes longer time at lower heat on higher rack or grate setting.
Grill until juices are clear and no longer pink.
Sausage is similar to chicken.
Shrimp and shellfish
Tired of your shrimp falling through the grill? Try a shellfish grate right over your regular grate…the holes are smaller.
Leave some shell on the shrimp for a “shrimpier” flavor.
Grill shellfish (clams, mussels, oysters, etc.) until the shells open.
Split a lobster lengthwise before grilling. Grill it on a pretty hot heat, moderately high away from the heat.
June 11th, 2006 at 8:29 pm
you can use these great grilling tips at iVillage.com to go from grilling novice to maven in no time! Check out,,4thw,00.html?ice=ivl,searcht
for all the grilling advice you’ll ever need.
Good luck!
June 14th, 2006 at 2:31 am
It’s very important first to marinate the steak, you can use various things, a crushed garlic clove and some olive oil ( about) two tablespoons) put that in a ziploc bag for at least an hour.
Or use italian dressing, a little secret between us.
spray your grill with a non stick spray and then cook the steak keep watching the steak and time to time cut it open to see if it is to your desired tenderness.
also a good site is:
I actually go to libraries and have found some good recipies for steaks in the cookbooks.
Next thing you know you’ll be on Emeril live showing off.
Go get em Grillmaster!!!!!