Tom Allthingsbbq is here to share his tips and techniques for grilling a steak on your gas grill. He’ll teach you everything from starting out, all the way through lighting up that firebox.
Grillers and meat-eaters alike can agree that the perfect cut of beef is a juicy, well-browned ribeye. With this in mind, it makes sense why many new grills will start off with cooking steaks on them – after all, who wants to waste time learning how to do something they’re already doing? The great outdoors is calling, but don’t worry – we have everything you need to get started with grilling. From basic guidelines for the perfect cookout and tips on what kind of food goes best when barbecued.
There’s nothing better than a juicy, cooked-to-perfection steak on your gas grill. But how do you make sure that it turns out just right? Well, today I’m gonna share some tips and techniques with y’all on how to make a delicious steak on your gas grill.
Table of Contents
But first, let’s talk about that steak
The strip steak is one of the most popular and delicious steaks out there. It comes in many different shapes and sizes with varying fat content to suit your preference for tender or well-cooked meat. This cut is well-suited for straightforward grilling methods because it has less fat than other types and can be cooked quickly over high heat without drying up or burning before being eaten. It is typically leaner than other meats and can be easily cooked in many different ways to give your dish more variety.
These particular steaks are from Creek stone farms and the yare prime grade. Some people might say that fat doesn’t add anything to the flavor or juiciness of steak, but I disagree. The beautiful marbling throughout here is what really makes this cut great and sets it apart from other steaks.
While this may sound like a no-brainer, the truth is that spending more money on your steak will result in an even better taste. It all comes down to what kind of cut you choose and how it’s prepared. You can always make your cuts better, but with this cut of meat, we’re trying to keep it as easy for you. Why not give yourself a head start and use really nice piece?
The best way to determine what your goals are for this steak is by assessing the end result
Do you want a delicious one? You want my meat to be cooked on the outside and have some grill marks, but in the center, it should remain juicy. The char will add more flavor than if you were just cooking without any techniques like this at all.
To get that nice, pink center in your steak you’re gonna want to use some methods. You can either use one of these things for the best results!
The most delicious steaks are only made possible by a light coating with Worcestershire sauce before roasting. And make sure there isn’t any white meat left on the bone when they cut into them after cooking; otherwise, you’re just getting saddled with dried-out dark bits. This works well with filets rather than whole cows’ heads, but either way, it’ll be tough.
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The pink center is a type of deep-fried dish that requires high-pressure cooking
There are a few ways to ensure your grill is at just the right temperature, but if you want an accurate reading on its food and don’t have access I recommend getting yourself a thermometer. So, we’re going to aim for about 125-130 degrees. And then beyond that.
When you’re cooking your food at the proper temperature, there are a few other things that can make all of the difference in how it tastes. One way to get this texture and juiciness.
Now that’s just the beginning of a long process. First, you need to salt your steak and let it sit there for some time before cooking, but this is only one form. This is what a dry Bri really looks like. It’s putting salt on meat on the outside of the meat.
When salt is added to meat, it draws moisture from the air and deposits its chemical makeup onto proteins. This process allows for more consistent cooking over time as well. I salt my meat all the way through to the center. Sometimes it’s just a simple layer of rock salt on top; other times I can add any type of seasonings.
That’s got a lot of salt on it. That will also add flavor to the outside, we’re using prepackaged dry Bri mixture for today’s steak cooking process. Cattleman’s grill butcher house is the only place you should go for all your meat and potato needs. The mixture consists mainly of basic ingredients like salt, sugar, and onion.
We’re adding some really basic flavors to our steak. The important part is it has a salt that will draw in all those great-tasting molecules from beef juice and preserve them for you. The sugar not only caramelizes on the surface for more texture and flavor but also adds depth to your steak.
The next step in our process is to apply this mixture on top of the steaks. We will let it sit for about 45-60 minutes before grilling, so that’s what we’re looking at now. The flavor of these steaks is going to be enhanced by the moisture that it draws out and then dries. You can use whatever you like for your dish, but I recommend something with plenty of salt. I’m not sure if you’ve ever had a steak before, but it’s true that most of the flavor is going to stay on its surface. The salt draws into our center as we eat and tastes even better.
Let’s talk about how this works. First, you need to get the steaks out of your refrigerator and then rub them with some spices. Let it sit and you’ll be able to cook up some of these tasty treats for your family soon enough. You fire up the grill to preheat and then head back into your house. You start prepping for dinner. It’s important that you allow the steaks to dry for about 45 – 60 minutes. But before we can enjoy these delicious steaks, I have a few things to do. First off – throw them back into the fridge. And I’ll tell you why. It’s a common misconception that you should bring your steak up to room temperature before grilling it. The idea behind this is that the meat will be more tender and easier to cook, but studies have shown there are better ways for getting even cooking.
When I cook a steak cold, it has the advantage of giving me more control over what color my food will be when we eat. One of the most common mistakes made when cooking a steak is to put it on too hot. This can lead to your food being overcooked and losing its color before fully being cooked, so make sure you put on a lower temperature and then slowly bring it up. That’s a good way to end up with well-done steak, but that isn’t what we’re going for.
The moment you turn on your gas grill, hot flames appear
We often don’t think about how long it stays hot before putting food on the grill, but this helps our steak stay much better. Magic happens during those first few minutes of getting heat from below without burning up any layers above them.
Now today, we’re cooking on the Napoleon P 500. I’ll start by cranking up all of these burners to high heat. After at least 20 minutes of heating up the grill, we’re going to put the steak on top.
The guys are back with a 40-minute update. Check out the new liquid!
The liquid’s standing on the surface of this stake. Now that’s a good thing! It started an important process. The thing is, it’s not good when the liquid hasn’t been sucked in yet. So we’re gonna let this continue with its dry brain work and see what happens next.
We’re going to let this sit for just a little bit longer so that all of the flavors in the juice can be captured and preserved.
I know we talked about 45 to 60 minutes. That’s really a minimum, but it can take longer. This browning is so important. You can do it in the morning and leave it out all day long. The more time that surface spends on spices, the more brown color will the steak have.
After more the 60 minutes, the steaks were nice and dry. They had lost some of their moisture but not too much to make them tough or chewy as you might expect from a more raw piece of meat. I always make sure to take care of my steaks so they’re as good and juicy on the inside as they look outside. After all, you can’t flavor something if there’s no moisture left. To remove any remaining juice from your meat, just use a paper towel. We didn’t even need any additional seasonings to get the perfect taste. We did our dry-ingredient Bri when we were doing it all together.
The grill is already hot at 650 degrees Fahrenheit
In order to make things easier, we will place our stakes in a general area. In order to achieve an even temperature across the grill, I’ll turn down one side so that it’s closer to medium. But don’t worry! You can still buckle up and enjoy some tasty food. Let’s work on getting our colors exact, and then we can move on to indirect.
The best way to cook a steak is medium-rare, and there’s no need for you to worry about it overcooking if we shut the lid tightly.
This is so easy to do and you’ll have perfectly cooked steak in no time! Simply make sure that your grill has released from its hold on the meat, which will tell us it’s ready for flipping. Flip over both sides of each piece before continuing the cooking process in a medium heat area. This way there will be nice grill marks on top of cooked meat with an attractive appearance that everybody loves. The more you turn the stakes, the better they will be cooked on both sides.
A little bit of residue can sometimes remain after cooking; don’t worry about it! We certainly need to flip these once for an even result but if all else fails just keep turning those babies over until there’s nothing left except tasty goodness.
After the first flip, I’ll check for internal temperature just to see where we’re at
So on the opposite side, we’re down near a hundred which means that it needs to come up in temperature from below. Now it’s just about 25 or 30 degrees until completion! I’ll leave the lid open from here on out so my steaks can finish cooking in front, coming up to temperature. So we’re going to move these steaks over to the indirect side while taking care of those in the back. Put them on some fresh hot grates.
The heat coming off these grates has not yet been touched by protein. There’s a little extra warmth there, and we can bring that up from the bottom with more flames or something like that to cook your food even better. With just a few minutes on the hot grates, you can see that crust develop and expand as it becomes more brittle. This is what we’re looking for a thin layer of browned steak. That’s a really pretty color, but we’re not quite at our finishing temperature. So for now I’ll go ahead and finish these guys off with indirect heat so they can get hot properly before you fry them.
Now, we’re gonna close the lid and let these come up to 125-130 degrees. We’ve been working hard to get these steaks just right. We started with the ones that were still cool, then took them off as they warmed up and now we’re at 125-130 degrees on average.
That was a total of 15 minutes. Now it’s time to let your steak rest. I like five minutes in between cooking and resting, but you should experiment with different amounts of downtime until you find what works best for yourself. The juices from the steak are going to redistribute themselves throughout, ensuring that every part of your cut gets some flavor. And what’s gonna happen during those five minutes is all those juicy goodness will be rerouted back into your meaty masterpiece.
When you put any protein on a hot grill, what happens is all those juices want to run towards the center. It’s like how when we cook our meats and take them off before they are done so that way their juiciness can be preserved for longer periods of time – well this same principle applies with steaks as well. Let the steak rest for about 10 minutes before you cut into it. This will give all those juicy juices a chance to settle back where they came from.
The heat will stay evenly distributed so that your slice at the end is as juicy and flavorful as one right in between. Just wait for it, then eat – because this steak will stay hot.
All right, let’s take a look. That pink is really nice and fat; the juice stayed right where it needed to be for this cut! It’s perfect – I can’t believe how lucky we were with our selection of meat today. Look at that steak. It’s so juicy and full of flavor. I can’t wait to take a bite into it, but before doing that let me tell you how salty the exterior is going to taste in comparison with what we’re eating now.
The juices that come out of your steak when you cut it should not be discarded. In fact, these extra fluids have a lot more flavor than what’s inside and could make for some tasty cocktails. Pour that over your favorite slice to give it an extra boost of flavor and juiciness!
Mmm, this is so delicious. The meat’s tender and juicy with just enough crunch on the outside to make your mouth water for more. And I don’t know about you but my taste buds are jumping around in excitement over how good they’re feeling right now. Dry but with a sweetness that’s just enough to make it interesting. Some hints of salty caramelized sugar can be detected in the aroma and some onion and well-rounded garlic. Texture’s killer. Really nice.
Grilling is a great way to cook food and most people know how important it can be when you’re cooking steaks. However, many still have questions about what type of grill will work best for them or which technique they should use in order to get their desired result with minimal hassle. I hope we were able to answer all of your questions and give some helpful advice.
I will now go through the steps one more time to make it easier for you:
- The best way to make sure that your meal is going to be delicious and satisfying from start to finish. Get yourself some high-quality meats. You can find them in any grocery store or even better yet an organic market.
- Then we had our dry-rubbed Bri adds added to the steak which gave more juiciness, flavor, and texture.
- Then you have to make sure that your grill is preheated. It needs to get really, really hot in there for a little bit of time before we put the steaks on.
- The key to getting a great crust on your steaks is patience and possibly even more than one use of the grill. Flip those bad boys over after about 3 minutes, then every few minutes after that until you have achieved an even cook throughout.
- Let it rest for a few minutes so the juices can redistribute and then put away. You’re all set with your meal.
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