Rest, Relax, and EAT STEAK! - It’s time to pull the steak off the grill and let it rest for 5-10 minutes before slicing.If the steak is really thick(2”+), you may need to flip it over multiple times through the searing process to prevent burning. Place the steak on over direct heat and let sear for 1½ to 2 minutes per side until the desired temp is reached. Smoking hot sear - Start by preheating the grill to a very high temperature – you should be able to hold your hand above the grates for no more than three seconds.Place the steak on the grill and cook it anywhere from 15 to 30 minutes depending on the thickness of your steak, until it reaches a temperature 10 degrees short of where you want the finished doneness to be. Keep it low and cook it slow - Oil your grates with any neutral flavor oil.If using a charcoal grill, bank your coals to one side and cook on the indirect side. Heat it up to a medium-low temperature over indirect heat, between 250 and 275 degrees Fahrenheit. Fire up the grill - While the seasoning adheres to the steak, you can get the grill prepped.Don't grill a cold steak - Let the steak sit for about 20 minutes to let the steak come up to room temp and give the seasoning time to adhere to the surface.Then, add a generous amount of Lane's SPG, Lane's Ancho Espresso Rub, or Lane's Scorpion Rub rub to pack on the flavor. Dry and Season - Patting the steak dry with a paper towel or cloth before seasoning helps ensure that the seasonings stick properly. This method works best for thicker cuts of steak, at least 1” thick or more. This approach ensures that the steak is properly cooked to the desired doneness before getting the char-grilled flavor from the searing. The reverse searing method to grilling a steak involves cooking the meat at a lower temperature before searing it on a hot grill. But true connoisseurs know that the reverse searing method is the best way to get that perfectly cooked steak every time. Ask your local butcher and they’ll tell you, a great steak is usually grilled.
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