When it comes to art, what do you think of? For me, cooking deserves an art, and each delish dish is a masterpiece. One of my greatest achievements is mastering the art of making a restaurant-quality grilled steak.
Today, I will share with you the best indoor grills for steaks method to have a homemade steak for your BBQ parties.
Charcoal or wood-terminated barbecues are undoubtedly the best decision for your tasty barbecuing steaks in light of the extra flavor and burning they give.
On the off chance that you have a special charcoal barbecue, you can add such wood types as oak and maple to the fire to create smokiness and upgrade the general meat.
You can still cook a wonderful steak on a gas barbecue instead, so don’t panic. All you need to do is open the grill lid, turn on the gas, then light it if using gas. If the lid is closed when lighting the grill, gas can build up inside the grill and cause an explosion.
This cut grills well, bone-in or out, thanks to its pronounced marbling.
Trimming the heavy fat from the exterior edge of the steak – leaving it on will generate flame flare-ups and a burnt smell in the steak. Don’t worry; it won’t affect the flavor.
People frequently mix up these two portions, which is logical given that they both derive from the loin (behind the cow’s ribs) and have a T-shaped bone with meat on both edges. Porterhouses, on the other hand, are larger and contain more tenderloin than T-bones.
According to the Institutional Meat Purchase Specifications of the United States Department of Agriculture, a porterhouse tenderloin must be at least 1 1/4 inches thick at its widest point, whereas a T-bone tenderloin must be at least 1/2 inch thick.
Finally, I chose ribeye steak because of its flavor, size, and absence of bone; I wanted to slice and offer this steak family-style, and the lack of a bone made that easy.
The ribeyes I used to prepare this dish were 1 1/2 inches thick and 1 1/4 pounds each. Because of the significant fat marbling, this cut remains delicate, juicy, and delicious after grilling. This size of steak is also great for dining two people, resulting in less meat to cook on the grill at once.
Use the best butcher knife set (like a cimeter) to trim the fat from the ribeye’s outer layer. The meat will be flavored by the internal marbling, whereas the exterior fat layer will cause flare-ups on the grill, giving the steak a scorched hint.
Using a paper towel, rub the steak well. This will help you get a good sear by removing surface moisture.
Add salt and a little pepper to each side of this steak. Let it uncovered and put in the fridge for at least one hours or 48 hours for the seasoning to deeply seep in.
Add butter, herbs, garlic, and shallots to a small pot. Melt on a low heat setting. This should be done at least 10 minutes before you plan to grill the steak. The flavors will soak for longer if the herbs are left in the butter.
This butter can be made up to 2 hours ahead of time, covered and refrigerated. Before you place the steaks on the grill, carefully reheat the butter sauce to re-melt it.
Preheat the grill at an appropriate temperature in case you use charcoal or gas.
Place the meat on the grill’s hottest side. Sear for 2 minutes with the lid closed. Open the lid, flip the steak, and baste it with the herbs and butter that have melted. Put the lid back on. Cook for another 2 minutes.
Return the steak to the lower heat surface and flip it again. Brush it with butter sauce once more. For the next 6 minutes, flip and bast every 2 minutes, sealing the lid between each flip.
After finishing cooking, let the steak rest for at least 5 minutes.
Your steak is ready to go. Enjoy it with butter sauces or some kind of vegetables.
Orther blog posts:
To grill the steak, I use the same method to obtain fried chicken and turkey skin: season it, then leave it uncovered in the refrigerator for 48 hours. The steak is effectively dry brined while simultaneously being allowed to air dry.
This method enables the exterior evaporation of moisture as the seasoning penetrates the meat, resulting in a richly flavored steak that forms a wonderful coating on the grill.
You should clean the grill carefully to remove the oil and taste of the previous meal. Then add some oil to the grill and start to cook your steak. It will be more delicious and not bring the burnt flavor.
If you flip the steak regularly during cooking time, your steak will taste better than when you only flip it once. It also helps to save more cooking time and make it more tender.
If you use charcoal to grill the steak: one with high temperature to sear the steak, and the another with medium to finish and cook it.
In case you use gas for grilling, heat the grill for about 10 minutes until it reaches 450°F, then turn it down to medium temperature for cooking.
If you are considering when the grill is hot enough, you can let your hand above the grill for 3 inches until you feel that it is ready to cook.
For the standard thickness of a steak 1 ½ inch, you have many choices depending on your demands.
However, the best advice for you is grilling steak at 145°F for about 10 to 12 minutes to eat medium steak, or you can enjoy well-done steak for a longer time.