T-bone: T-bone steaks are strip steaks and filet mignon separated by a bone shaped like a “T. " It is a fan-favorite, but the fact that it comes from the cow’s loin — where meat is extremely tender — makes it a little pricey. Porterhouse: Part tenderloin and part strip steak, the porterhouse is surprisingly like the T-bone steak, with a thin wedge of a bone between the two cuts to impart loads of flavor. Almost identical in price to the T-bone. Rib Eye: Ribeye comes from the rib of the steer, hence its name. It is what many of us think when the word “steak” comes to mind: It has beautiful marbling (thin layers of fat in between meat), giving it a silky texture and a robust taste. [1] X Research source New York strip: New York strip steak comes from the short loin, a place where muscle is seldom used and therefore particularly tender. Although not as tender as a ribeye, New York strip steak has great marbling as well. Sirloin: “Sirloin” can refer to either top sirloin — a tasty but expensive cut of meat — or the bottom sirloin, in which case it’s just called a sirloin steak. This cut comes from the rear back of the animal, near where the T-bone and porterhouse are.
Marinade: 1/3 cup soy sauce, 1/2 cup olive oil, 1/3 cup lemon juice, 1/4 cup Worcestershire, 2 pieces crushed garlic garlic, 1/2 cup chopped basil, 1/4 cup parsley. [2] X Research source Marinade for 4 to 24 hours before cooking. Rub: 4 1/2 teaspoons kosher salt, 2 tablespoons fresh ground pepper, 2 tablespoons sweet paprika, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon dried oregano leaves, 2 teaspoons ground cumin. [3] X Research source
Hasten the cooking process. Meat that’s warmer takes less time to cook. Harmonize the doneness of the outside and inside of the steak. If the steak has been refrigerated for a day, it will take longer for the internal temperature of the steak to come up. This means that you risk charring or burning the outside of the steak in order to cook the steak to medium on the inside.
Salt in advance. While some people salt up to four days in advance, only 40 minutes or so is strictly necessary. [4] X Research source You can salt your steak and wait the requisite 40 minutes while it gets to room temperature. Why no pepper? Pepper can burn during the cooking process, while salt cannot. Burnt pepper doesn’t taste very good, so it’s better to apply it after the cooking has taken place.
Do not use lighter fluid to start your coals! Lighter fluid will give off fumes and can be tasted in the steaks. It’s better to invest in a proper bbq chimney for preparing bbq steak.
If you start with your steak on the cool side of the grill, you’re giving it enough time for the whole steak — not just the outside — to rise in temperature. Additionally, by the time your steak is nearly finished cooking, it’s been given enough to develop a nice crust. All you have to do to finish is quickly move it over the hot portion of the coals.
120° F (48. 8° C) = Rare 130° F (54. 4° C) = Medium rare 140° F (60° C) = Medium 150° F (65. 5° C) = Medium well 160° F (71. 1° C) = Well done
Fingers not touching at all (palm open): This is what raw meat feels like. Thumb touching index finger: This is what rare meat feels like. Thumb touching middle finger: This is what medium-rare meat feels like. Thumb touching ring finger: This is what medium-well meat feels like. Thumb touching pinky: This is what well done meat feels like.
Rare (120° to 130° F) 1” — 0-1 minute 1 1/4" — 2-3 minutes 1 3/4" — 4-5 minutes Medium (140° to 150° F) 1" — 2-3 minutes 1 1/4" — 4-5 minutes 1 3/4" — 6-7 minutes Medium Well (150° to 160° F) 1" — 4-5 minutes 1 1/4" — 6-7 minutes 1 3/4" — 8-9 minutes
Use a nice neutral oil to cook the steak in. Olive oil is great for pasta and eggplant, but not so great for cooking steaks. Canola or another vegetable oil is probably better. If you prefer, you can use a teaspoon of butter instead of oil.
120° F (48. 8° C) = Rare 130° F (54. 4° C) = Medium rare 140° F (60° C) = Medium 150° F (65. 5° C) = Medium well 160° F (71. 1° C) = Well done
Rosemary Thyme Marjoram Garlic Sage
