What To Know
- Place the steak on the hot grill and sear for 2-3 minutes per side, or until a beautiful crust forms.
- It involves slow cooking at a lower temperature, followed by a quick sear to achieve a perfectly cooked steak with a juicy interior and a flavorful crust.
- Increase the grill temperature to high (450-500°F/232-260°C) and sear the steak for 2-3 minutes per side to achieve a delicious crust.
Grilling a steak is a culinary ritual that sparks joy and satisfaction. But when it comes to extra thick cuts, the challenge escalates. These behemoths demand a different approach to ensure they’re cooked to perfection – juicy, tender, and bursting with flavor. This guide will equip you with the knowledge and techniques to conquer the art of grilling extra thick steaks, leaving you with a culinary triumph.
The Importance of Choosing the Right Cut
The foundation of a successful steak starts with selecting the right cut. Extra thick steaks benefit from cuts with good marbling, which translates to rich flavor and tenderness. Here are some top choices:
- Ribeye: Known for its rich marbling and buttery flavor, ribeye is a classic choice for extra thick steaks.
- New York Strip: This cut offers a balance of flavor and tenderness, with a beautiful marbling pattern.
- Tomahawk: This bone-in ribeye with a long, exposed bone is a showstopper, offering exceptional flavor and a unique presentation.
- Porterhouse: This cut features both a tenderloin and a strip steak, providing a variety of textures and flavors.
Preparing the Steak for Grilling
Before hitting the grill, proper preparation is key. Here’s a step-by-step guide:
1. Bring the Steak to Room Temperature: Taking the steak out of the refrigerator about 30 minutes before grilling allows it to cook more evenly.
2. Season Generously: Don’t be shy with the seasonings. Salt and pepper are essential, but you can also experiment with garlic powder, onion powder, paprika, or your favorite steak rub.
3. Pat Dry: Excess moisture can lead to steaming instead of searing, so pat the steak dry with paper towels.
The Art of Achieving a Perfect Sear
The sear is the foundation of a delicious grilled steak. It creates a flavorful crust and seals in the juices. Here’s how to achieve a perfect sear:
1. Preheat the Grill: A hot grill is essential for a proper sear. Aim for a temperature of 450-500°F (232-260°C).
2. Oil the Grill Grates: Lightly oil the grill grates to prevent sticking and promote even browning.
3. Sear on High Heat: Place the steak on the hot grill and sear for 2-3 minutes per side, or until a beautiful crust forms.
Maintaining Internal Temperature and Achieving the Desired Doneness
Once the steak is seared, it’s time to adjust the heat and cook it to your desired doneness. Here’s a breakdown of the process:
1. Lower the Heat: Reduce the grill temperature to medium-high (350-400°F/175-200°C).
2. Cook to Your Preference: Use a meat thermometer to monitor the internal temperature of the steak. Here’s a guide to common doneness levels:
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
- Medium-Well: 140-145°F (60-63°C)
- Well Done: 145-150°F (63-66°C)
3. Rest the Steak: After removing the steak from the grill, let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Mastering the Reverse Sear Technique for Extra Thick Steaks
For extra thick steaks, the reverse sear technique is a game-changer. It involves slow cooking at a lower temperature, followed by a quick sear to achieve a perfectly cooked steak with a juicy interior and a flavorful crust. Here’s how it works:
1. Low and Slow: Preheat the grill to low heat (250-300°F/120-150°C) and cook the steak for 30-45 minutes, or until the internal temperature reaches 10 degrees Fahrenheit below your desired doneness.
2. The Final Sear: Increase the grill temperature to high (450-500°F/232-260°C) and sear the steak for 2-3 minutes per side to achieve a delicious crust.
The Importance of Using a Meat Thermometer
A meat thermometer is an indispensable tool for grilling extra thick steaks. It provides accurate temperature readings, ensuring the steak is cooked to your desired doneness without overcooking.
Tips for Grilling Extra Thick Steaks to Perfection
- Don’t Overcrowd the Grill: Give the steaks plenty of space on the grill to ensure even cooking and prevent steaming.
- Flip Only Once: Flipping the steak too often can disrupt the cooking process and prevent a good sear.
- Use a Grill Brush: Clean the grill grates after each use to remove any food particles that can affect the flavor of your next steak.
- Experiment with Different Woods: Different types of wood chips, such as hickory, mesquite, or applewood, can impart unique flavors to your steak.
Beyond the Grill: Serving and Enjoying Your Masterpiece
Your perfectly grilled steak deserves a celebratory presentation. Here are some ideas:
- Resting: Allow the steak to rest for 10-15 minutes before slicing to allow the juices to redistribute.
- Slicing: Slice the steak against the grain for a tender and flavorful bite.
- Accompaniments: Pair your steak with flavorful sides like roasted vegetables, creamy mashed potatoes, or a refreshing salad.
- Sauces: Enhance the flavor of your steak with a simple sauce like chimichurri, béarnaise, or a rich red wine reduction.
The End of the Steak Journey: A Culinary Celebration
Grilling extra thick steaks is a journey that culminates in a culinary masterpiece. By following these techniques and tips, you’ll be able to consistently achieve a steak that is juicy, tender, and bursting with flavor. Enjoy the fruits of your labor and savor every bite!
What You Need to Know
Q: What if my steak is too thick for my grill grates?
A: If your steak is too thick for your grill grates, you can use a grill press to help flatten it out and ensure even cooking. However, be careful not to press too hard, as this can squeeze out the juices.
Q: Can I grill extra thick steaks in the oven?
A: Yes, you can cook extra thick steaks in the oven using a reverse sear technique. Preheat the oven to 250°F (120°C) and cook the steak for 30-45 minutes, or until the internal temperature reaches 10 degrees Fahrenheit below your desired doneness. Then, increase the oven temperature to 450°F (232°C) and sear the steak for 2-3 minutes per side.
Q: What are some good alternatives to grilling?
A: If you don’t have a grill, you can cook extra thick steaks in a cast iron skillet or a Dutch oven. Use a high-heat cooking method like searing for a flavorful crust, then lower the heat and cook until the steak reaches your desired doneness.
Q: How long should I rest the steak before slicing?
A: It’s best to rest the steak for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Q: What are some good side dishes to serve with grilled steak?
A: There are endless possibilities for side dishes to accompany your grilled steak. Some popular choices include roasted vegetables, creamy mashed potatoes, asparagus, grilled corn on the cob, and a refreshing salad.
