Well done steak has gotten a bad rap, with some chefs even refusing to cook the meat to this doneness. It may seem well done would be the easiest to cook, but in actuality, it is the hardest as cooking until the meat is no longer pink and not drying it out is a challenge. The secret is to do it low and slow—the only way to prevent burning while fully cooking it through the middle.
This steak should not be burnt on the outside. While there is not the faintest hint of pink in the middle, it should be browned through, not burnt through. This steak will feel solid to the touch. For a 1-inch steak, grill over medium heat between 10 and 12 minutes per side. It should reach an internal temperature of F 77 C or higher. It's vital that you let the steak rest for at least three minutes after cooking, and not cut into it immediately.
Muscle fibers in meat contract and toughen when cooking, pushing the moisture to the surface. That's why a pan sizzles, because the juices are being released. If the steak doesn't rest, these same juices won't have time to redistribute throughout the meat and will pool on your plate instead of remaining in the steak, where you want them. Updated December 18, Department of Agriculture.
Updated June 27, Van, D. Check the New Recommended Temperatures. June 22, Updated October 19, Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content.
Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Before getting started on the grill, we recommend removing the thawed meat from the refrigerator and letting the steak rest at room temperature for at least 30 minutes before cooking.
This allows the meat to cook evenly all the way through. Then transfer steak to indirect heat OR reduce to low heat. Close the lid and cook according to the cooking times and temperatures below for your desired doneness.
Remember that steaks will continue to rise in temperature 5 to 10 degrees while at rest after grilling so be sure to remove from heat about degrees lower than your desired temp. I most certainly would keep the 3 minutes of direct heat for each side because the nice char would still be necessary. Compare this to the really thick 3 inch filet mignon where I would let the steak rest for at least 30 minutes at room temperature and then use approximately 5 minutes of indirect cooking time per side after the standard 3 minute direct heat grilling.
They spent quite a bit of time on the indirect side of the grill! Understandable, they are gigantic t-bones the top two steaks in the above picture! My general way to do steaks is to purchase a 1 inch thick steak. I will then sit the steak out at room temperature for 30 minutes. My grilling plan is then This results in a perfectly cooked medium rare steak. If you want to mess around with this method start here and then make modifications as you see fit.
Try this Madagascar Sauce from Culinary Lion. You can control each variable to better suite your grilling style and taste. Best article about cooking steak hands down!!! Great article and thanks for the suggestions. I personally like medium rare, but how much time will be required for a well done 1 inch steak? My wife does not like to see pinky meat….
I am using a small portable charcoal grill and doing one 1in. The grill has two vents on the bottom, should I open them both, close them both, open on one side or the other? This is my first time grilling anything. I do agree with the general idea, i.
However, when using this method you will notice that half of the steak or any other meat for that matter is further away form the heat source than the other half. So instead of using this indirect way I prefer to continue with direct heat but I elevate the grates so that my meat is now about 10 inches above the charcoal. This sends the same heat to all the steak but from far away, thus, still cooking the inside without burning the outside.
This method is better when you use a grill that does not have a dome to close it with. I do prefer this kind of grill open because I have more flexibility, i. I can use more or less charcoal to control the heat, I can move it to the side for indirect grilling but I can also control it with height. Your 3 rules really efficient. Glad you found it useful. Every grill will behave a little different along with personal preferences.
As long as you have your steak the way you want its a win in my book!! Please reply if you are interested in coming to some sort of arrangement. Either for a link in an existing post or a link within a guest post. When we write guest posts they are written by experienced native English writers who specialize in SEO content making sure their articles rank high within Google search results. Your email address will not be published.
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Course Main Course. Cuisine American.
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