10.2.4 Steaks
[How do I grill a steak?]
Ed Pawlowski--
Here's how to grill a perfect steak:
"Salt After Cooking. Not Before." Salt draws off nutritious, natural juices.
"The Closer The Heat, The Tougher The Meat." Control cooking temperature by
keeping your grill the proper distance from the heat.
For steaks 3/4 to 1 inch thick, keep them 2 - 3 inches from the heat. Over one inch
thick, keep them 3-5 inches. Steaks under 3/4 inch thick, better done by pan broiling.
"Turn Your Steak Once, Not Twice." Use Tongs. A fork will puncture meat and
cause loss of juices. To keep your steak tender, cook one side, then the other. When
carving, cut across grain of meat.
Rare, Medium or Well-Done? Outdoor cooking time varies. To be sure your steak is done,
check it. Make a tiny cut with a sharp knife when you first think it's done. Or, check
meat temperature with a thermometer (140F, rare; 160F, medium; 170F, well-done.)
Steak Grilling Guide:
| |
1" thick steak |
1 1/4" thick steak |
| |
2 - 3" from heat |
3 - 4" from heat |
| Rare |
12 to 15 minutes |
20 to 23 minutes |
| Medium |
18 to 20 minutes |
25 to 28 minutes |
Grilled Top Sirloin Steak Teriyaki
Amount |
Measure |
Ingredient |
Preparation Method |
4 |
|
beef top sirloin steaks |
cut 1 to 1 1/4 inch thick |
| |
|
OR other tender steaks |
|
1/2 |
cup |
soy sauce |
|
1/4 |
cup |
brown sugar |
|
1 |
teaspoon |
ginger |
ground |
1 |
clove |
garlic |
minced |
Combine soy sauce, brown sugar, ginger and garlic. Place steak on grill over
ash-covered coals. When first side is browned, brush with teriyaki sauce, turn and finish
cooking the second side, brushing with sauce occasionally. Carve steak across grain into
thin slices
Source: National Live Stock and Meat Board.
[Can you tell me how to smoke a whole ribeye or prime rib?]
Danny Gaulden--
I bought a case of whole ribeyes for Q-Fest '97 through one of my suppliers, but you
can buy just one at almost any butcher shop. They average about 10 to 12 lbs. I like to
rub them down (any good rub will work) the night before, and let them sit overnight in the
refrigerator. Next morning, smoke over an indirect fire at about 225-230F. Take them off
at desired doneness. I smoked ours to 160F internal temperature which is medium done, for
I had to try and please a large crowd. Some wanted them rare, some well. This seemed to be
a happy medium for doneness. As one said, a guy that likes a steak pink will usually eat
one more done, but one that likes a steak well-done will hardly ever eat a rare one.
I personally like my steaks nice and pink, which would be around 150F internal
temperature on an accurate thermometer. Rare will be at 140F, and 160F is "just
done" with no pink, but not at all dry. Make sure you stick the thermometer in the
center of the meat, and in deep enough for a good accurate reading.
It takes about 5 to 7 hours to smoke a whole ribeye, depending on doneness. Keep the
smoke on it fairly heavy, for this is a thick cut of meat and smoke penetration only goes
so far in a short cooking time such as this.
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