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Methods to Prepare dinner a Actually Thick Steak


Planet Barbecue Brisket and Beef rub—see under). I organized them on the grill grate. I cooked them till the undersides have been scorching, then turned them over with tongs. I continued grilling and turning the steaks (each 3 to five minutes or so) till the inner temperature reached 110 levels. This took about half-hour.

Steak Sliced - How to Cook a Thick Steak

Then I lowered the grate instantly above the coals to cook dinner the outside of the steaks—a pair minutes per facet—to a savory, darkish brown crust. I pulled them at an inside temperature of 130 levels.

The final step was to relaxation the steaks on a wire rack over a sheet pan for 3 minutes—to “chill out” the meat. (A steak sizzling off the grill will style dry. A rested steak can be tender and juicy.) The carryover warmth introduced the inner temperature to 135 levels—a textbook medium-rare.

The meat smelled of wooden smoke. I smelled of wooden smoke. My household devoured the steaks and fought over the bones. We washed the meat down with a Tennat, pink wine from Uruguay, and left the desk in wonderful spirits.

Reverse Searing

However what occurs if you happen to don’t have a wooden burner or a grill with a raisable grate? You employ a way chances are you’ll be conversant in already: reverse searing. It really works on a traditional charcoal kettle grill. You possibly can even do it on a fuel grill.

In a nutshell, you “barbecue” the steaks—that’s cook dinner them low and gradual till the inner temperature reaches 110 levels. You then crank up the warmth and end searing the steaks over a sizzling fireplace till each side are scorching and darkly browned and the inner temperature reaches 125 levels for uncommon; 135 levels for medium-rare.

Charcoal Grill

For the primary section, you rake the coals to 1 facet of the grill and do the grilling on the opposite facet. In different phrases, traditional oblique grilling. However use fewer coals, so you may hold the temperature of the grill round 225 to 250 levels. Place a hardwood chunk or two on the coals to generate woodsmoke. The low and gradual section of cooking the steaks takes 40 to 50 minutes, relying on the dimensions and variety of steaks.

At that time, switch the steaks to your wire rack to relaxation. Add extra coals and allow them to ignite (grill lid off) to make a sizzling fireplace.

For section 2, return your steaks to the grill and sear the outside, turning typically, till the highest and bottle are scorching and darkish brown and the middle has reached the specified diploma of doneness. The interior temperature ought to be round 130 to 135 levels for medium-rare.

Gasoline Grill

On a fuel grill, mild the burner(s) on one facet and cook dinner the steaks on the opposite. For smoke taste, you may place a pair wooden chunks underneath the grate instantly over the burners.

Reverse searing has a number of benefits, not least of which is enabling you to dial within the actual diploma of doneness. The low and gradual stage cooks the steak evenly, so that you get a uniform shade from high to backside. No “bullseye” of gray high and backside darkening to a purple pink undercooked bullseye within the center.

The second benefit is that you just get to smoke the steak, which is at all times a taste profit in my ebook.

The third profit is that reverse searing eliminates the nervousness of split-second timing. You possibly can take your time cooking the steak a lot of the manner. You possibly can even do it an hour forward of time. You then flash sear the outside on the finish. You don’t must relaxation the steak (it rested when you have been elevating the warmth of the grill). You possibly can serve it sizzling off the grill and take delight that you just’ve achieved the right diploma of doneness.

Excessive-grate grilling or reverse-searing. It’s your alternative. However both manner, you now know how one can cook dinner monster thick steaks to perfection.

How to cook a Thick Steak

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