Learning how to grill the perfect steak is the first—and maybe most important—step in achieving summer backyard grilling cred. Simply seal up the bag, drop it into the water bath, and let it cook away. First, make sure the indirect-heat section of the grill is around 225°F (use a grill thermometer with a clip to check), add the steak to that cooler part of the grill, and then cover the grill. Info. I had two beautiful NY Strip Steaks that were prime and 2” thick. Add comma separated list of ingredients to exclude from recipe. This method is a little unpredictable if yo do not know how your grill will heat. Let rest for 5 minutes before slicing and/or serving. I would have definitely overcooked them if I didn’t watch it. Place steak on the cool side of the grill. No matter what kind of steak you're cooking, we recommend setting up a two-zone grill. All rights reserved. If you really want a perfectly cooked steak and you have an immersion circulator (like the Anova Culinary Sous Vide Precision Cooker), now’s a good time to try out sous vide cooking. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I used a remote temperature probe in one steak the whole time. When it gets close to the desired cooking temperature (about 10 degrees away), flip it onto the hot side of the grill. Open the lid and place the steaks on the hot side of the grill. The steak is then grilled at high temperature to get the appropriate crust. For Thin Steaks, Sear Over Direct Heat. This steak is easier to grill because you won't have to deal with any potential flare ups. If you buy something through our links, we may earn an affiliate commission. You'll cook the steak until it's almost at the desired doneness over indirect heat, then move it over the hotter direct-heat section of the grill for a final quick sear. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. If you didn’t have time for that, pat it dry (super well) with paper towels before hitting the grill. Let rest for 5 minutes before slicing and/or serving. Professional chefs cook so many steaks in their career that they know the level of doneness just by touching the meat. He added one thing though...keep turning the steak during the indirect portion of the cooking. Let the meat rest for about 5 minutes, and it'll be ready to slice or serve whole so that your hungry guests can attack it with their own knives. Sear it for a few minutes on each side until it’s finished cooking and you’ve gotten your grill marks. Skirt: The skirt comes from the diaphragm of the cow. Its beefy flavor isn't as pronounced as the ribeye, but it's still well marbled and doesn't need to be trimmed as much. Follow this simple rule of thumb from grilling expert Meathead Goldwyn: Season the steak with 1/2 teaspoon of kosher salt (or 1/4 teaspoon of table salt) per pound of meat and refrigerate for 1 to 2 hours. Place wood chips in the smoker box of your gas grill according to manufacturer's instructions. Anova has an app that details the exact time and temperature to cook your steak for every level of doneness. The internal temperature of the meat will rise another 5 degrees as the meat rests, bringing it to the ideal final doneness you desire.
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