The Ultimate Grilled Steak- Choose your preffered cuts from Ribeye, sirloin or fillet mignon

Nothing quite compares to a family gathering where you know you have just delivered the ultimate grilled steak meal. Who doesn’t love a perfectly grilled steak? The juicy, tender meat with that perfect char is an experience that’s hard to beat. But as with anything, there’s an art to grilling the perfect steak. It’s not just about throwing a piece of meat on the grill and cooking it to your desired doneness. It takes time, care, and a little bit of knowledge to get it just right. In this ultimate guide to perfectly grilled steaks, we’ll cover everything you need to know to grill up the perfect steak.

Choosing the Right Cut of Meat for The Ultimate Grilled Steak

Choosing the right cut of meat is the first step to a perfectly grilled steak. There are several cuts of steak to choose from, each with its own unique flavour, texture, and cooking requirements. Here are some of the most popular cuts of steak for grilling:

  1. Ribeye – Ribeye is a popular cut of steak that’s well-marbled, juicy, and flavorful. It’s best cooked to medium-rare or medium to keep the fat from becoming too greasy.
  2. Filet Mignon – Filet mignon is a lean cut of meat that’s tender and mild in flavour. It’s best cooked to medium rare to preserve its tenderness.
  3. New York Strip – New York strip is a lean cut of steak that’s slightly firmer in texture than ribeye. It’s best cooked to medium to prevent it from becoming tough.
  4. T-Bone – T-bone is a cut of steak that includes both the tenderloin and the strip steak. It’s best cooked to medium-rare or medium.
  5. Sirloin – Sirloin is a lean cut of meat that’s slightly less tender than ribeye or filet mignon but still flavorful. It’s best cooked to medium to prevent it from becoming tough.

When choosing the right cut of meat, consider the level of marbling and fat content. A well-marbled steak will be more flavorful and juicy, but too much fat can lead to a greasy texture. Leaner cuts of meat like filet mignon or sirloin will be less fatty but may require more attention to prevent them from becoming tough. It’s also important to choose a cut of meat that’s at least 1 inch thick for optimal grilling

Mastering the Art of Steak Marinades: Tips and Recipes

Marinades are a great way to infuse flavour into your steak and make it more tender. Here are some tips for mastering the art of steak marinades: Marinating your steak adds flavour, tenderness, and juiciness to your meat. Here we will share some tips and recipes for mastering the art of steak marinades.

Tips for Steak Marinades: 

  1. Choose the Right Cut of Meat: The cut of meat you choose will determine how long you need to marinate it. Generally, tougher cuts of meat need to marinate longer. For example, a flank steak needs to marinate for at least 2 hours, while a filet mignon can be marinated for just 30 minutes.
  2. Use an Acidic Base:  Acidic marinades are best for tougher cuts of meat like sirloin or flank steak. The acid in the marinade helps to break down the connective tissue in the meat, making it more tender. Vinegar, lemon juice, and wine are all great choices for an acidic base.
  3. For more tender cuts of meat like filet mignon or ribeye, use a marinade that’s high in fat. Fat helps to keep the meat juicy and tender. Marinades with olive oil, coconut milk, or yoghurt are great options.
  4. Don’t Overdo it: While marinating your steak is important, you don’t want to overdo it. Too much acid or too long of a marinating time can make the meat mushy. Most marinades need only 30 minutes to a few hours to work their magic.
  5. Season it Properly: A good marinade should include the right balance of seasonings. Salt, pepper, garlic, and herbs are all excellent choices for seasoning your steak marinade.
  6. Use a Sealable Bag: A sealable bag is the best way to marinate your steak. It ensures that the marinade covers the entire steak, and it makes cleanup a breeze.
  7. Always marinate your steak in the refrigerator to prevent bacteria growth.

Now that you have the tips for creating a great marinade, here are some delicious recipes to get you started

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Steak Marinade Recipes:

The Classic Steak Marinade recipe:

  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Combine all ingredients in a sealable bag and add your steak. Marinate for at least 30 minutes, up to 8 hours.

Balsamic Steak Marinade:

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
  • Salt and pepper to taste

Mix and Combine all ingredients in a sealable bag and add your steak. Marinate for at least 2 hours, up to 8 hours.

Citrus Steak Marinade:

  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Combine all ingredients in a sealable bag and add your steak. Marinate for at least 2 hours, up to 8 hours.

In conclusion, a good marinade is essential for making the perfect steak. By following these tips and trying out these recipes, you can take your BBQ game to the next level. Don’t be afraid to experiment with different ingredients to find the perfect flavour for your taste. Happy grilling!

What is the best way to grill steak on an Open Grill?

Very often you may find yourself in a situation where you are using a grill with no hood or lid. This article is written to provide guidance on what is the best way to grill steak on an Open Grill with no hood.

This situation may concern you as with either the hood or lid you can normally be assured of surrounding the steak with enclosed heat. But most steaks don’t actually need this. Steaks need a very hot surface and need to be sealed or brazed, Both can be achieved by using these techniques, tips and tricks which will help you achieve the perfect results every time.

I’ve taken it for granted that you have already chosen the perfect steak and chosen the right cut. You will over time determine which cut is your favourite, the most popular cuts being ribeye, sirloin, and filet mignon. I personally prefer the ribeye, I just enjoy the outcome and taste better.

It’s important to choose a steak that is at least an inch thick(or deep), anything less should be overlooked and preferably cooked indoors on a stove. 

Preparing the Grill to Cook the Ultimate Grilled Steak.

I’m into rubs but also stress all you really need is to start by seasoning the steak generously with salt and pepper on both sides. Let the steak sit at room temperature for at least 30 minutes before grilling to ensure even cooking.

All systems go, your steak is marinated and your grill is about to be readied. 

  1. To ensure the grill is not sticking, use this tip and trick. Slightly oil the grill grates to prevent sticking and then bring the grill to a high heat. It’s important to get the grill hot before adding the steak to ensure a good sear. 
  2. Place the steak on the grill at a 45-degree angle to the grates. You do this to create those much-desired grill marks that everyone loves. Be sure to not overcrowd the grill. You need to have space between the steaks to ensure even cooking and this also allows you to place the steaks at the angle to the grill grates.
  3. At this moment, you need to determine how much time will you sear the steak, if you had a hood you would enclose the steak for 2-3 minutes, and even without one I would work on 3-4 minutes. The important thing here is the heat of the grill. It must be hot.
  4. Rotate the steak at 90 degrees and cook for another 3-4 minutes. This will create crosshatch grill marks.
  5. Flip the steak over and repeat until the steak is cooked to your desired doneness. Use a MEATER thermometer to check the temperature, as it’s the most accurate way to determine the status of your grill cook-up. Refer to our free downloadable cooking time and temperature charts to verify timing, But as a quick guide, you can work on 145°F for medium-rare, 160°F for medium, and 170°F for well-done.
  6. Remove the steak from the grill and let it rest for a few minutes before slicing and serving. This will allow the juices to settle and ensures a tasteful juicy steak.

Conclusion, Tips and Tricks

Like most things in life, practice does make perfect. This is the same with barbecuing. Grilling a perfect steak on an open grill is a skill that takes practice and patience.  By choosing the right cut, preparing the steak properly, and following the steps outlined above, you can achieve perfect results every time. With a few additional tips and tricks in hand, and with practice and be patience mindset, you’re ready to become a grill master and impress your family and friends with your culinary skills.

We would love to hear if you have enjoyed a Hangi or a Geothermal meal. Please do make contact us below if you would like to share any of your tips and techniques.

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