Nothing says “Summer is here!” quite like a well-cooked steak on the grill. The topic of what temperature to cook steaks at remains the same, whether a gas or charcoal grill is being used.
Common cooking temperatures range from 450 to 500 degrees Fahrenheit.
This expedites the process of searing the steak and achieving the desired Maillard reaction. This chemical reaction not only adds flavor but also keeps the steak’s moisture and makes a tasty crust.
The Maillard reaction is a chemical process that occurs when food is cooked at high enough temperatures for its proteins to denature into their constituent amino acids, at which point they can react with the food’s sugars.
To what end does this serve? It gives meat its distinctive color, flavor, and chewy texture, in addition to caramelizing the food’s outside.
How does a gas grill compare to a charcoal grill?
The extent of searing
The chemical processes, such as caramelization, triggered by searing a steak enhance its flavor. A nicely seared surface will be uniformly browned and have a faint crunch on the outside. Because charcoal grills produce more intense infrared heat, they are usually better for searing than gas grills.
You can get a similar result using charcoal, or you can use the sear burners found on some gas grills. Nevertheless, these burners are typically only big enough to cook one or two steaks at a time, making them impractical for larger gatherings.
Smoky taste
Charcoal grilling is the way to go if you like a smoky flavor in your steaks, for example. Smoke is created in a charcoal grill when liquids drip onto the hot cooking surface, turning into vapors that collect on the meat. Metal plates are commonly used to cover the burners on gas barbecues because they absorb heat and reduce smoke production.
Even though briquettes made from charcoal can add flavor, if you use the wrong kind, your steak could end up tasting like chemicals. This is due to the presence of chemicals like borax and sodium nitrate in some products. Using an additive-free lump charcoal manufactured from charred wood will guarantee perfectly cooked steaks.
Cost
Compared to a charcoal barbecue, the initial investment in a gas grill is higher. However, in the long run, cheaper gas will offset your initial payments. If you consistently cook using briquettes instead of propane, you will wind up spending significantly more money. Charcoal alone could be quite expensive if you’re throwing a party for a huge number of people.
Convenience
Charcoal has a significant drawback in that it takes so much longer to heat the grill. Gas grills, on the other hand, can reach cooking temperatures quite rapidly, making them well suited for use in the evening after a long day of labor. They are more cumbersome to move around than their charcoal counterparts. The fact that most gas units cannot easily fit into a car presents a challenge for those who want to bring their barbecue with them to a destination such as an outdoor picnic or a gathering of family and friends.
It doesn’t matter if you’re using charcoal or gas; you can still cook a juicy steak. Your preferences, habits, and financial situation will all play major roles in determining the best option for you. There could be moments where you’d rather use charcoal and others where you’d rather use gas. Regardless of the grill you use, if you pick the perfect cut of meat, marinade it properly, and keep the temperature under control, you should end up with a juicy, flavorful steak.
What are some tips for grilling your steak?
Fire up the grill or get the charcoal going. To ensure even cooking on the grill, wait until it is hot before beginning the process.
Put the meat thermometer to work. The press-texture method works, but a digital thermometer that gives a quick reading is more reliable. The interior temperature can be read in a matter of seconds, reducing heat loss and ensuring that your steak is cooked to safety standards.
Wait 5 minutes before serving steak. Take the steak off the grill and let it rest for 5 minutes after cooking. The redistribution of the meat liquids makes for a more tender steak. When the steak sits, its temperature will rise by around 5 degrees.
Does resting a steak actually work?
It’s a shame to waste a perfectly cooked steak by slicing straight through it. The juices need time to redistribute, which is why the steak needs to rest. If not, the meat will dry out and become brown from overcooking.
You should also realize that the steak continues to cook even after you have taken it off the grill or skillet because of the residual heat. Hence, if you want to serve the steak at 55 degrees Celsius (130 degrees Fahrenheit), take it off the grill a few degrees before it reaches that temperature. During the resting time, the steak will finish cooking to the ideal temperature.
Do you leave the grill lid open or close?
There are some factors that will determine whether you leave your grill open or closed.
The cut of meat
Keeping the lid open could be the best option when dealing with thin slices of meat. When the lid is up, heat dissipates evenly rather than building up and becoming more intense. Chops of pork that are thin, prawns, and burgers all have a tendency to cook more quickly. By lowering the overall temperature around the meat, leaving the grill lid up delays the cooking time. Closing the lid helps maintain a constant, high temperature, which is ideal for cooking larger cuts. Closing the lid allows the heat to seep in and cook the meat completely, much like an oven does, and is especially useful for thicker cuts of meat like steaks, chicken, and roasts.
Grill type
The grill lid should be kept closed at all times when using a charcoal barbecue. The charcoal’s heat will radiate all the way through the meat or veggies you’re cooking. Opening the lid causes this heat to dissipate, slowing the cooking process and, in many cases, causing the meat to dry up.
The process of preparing meat
Flare-ups can happen with any grill and will change the way your meat is cooked. Fat thrown onto flames causes them to catch fire or flare up. If there are just the right amount of flare-ups, your food will have the smoky flavor you expect from grilling. Overcooking the beef’s exterior causes these flare-ups because there is too much fat on the flesh. Flare can be mitigated by closing the grill lid, as less air is able to flow through and spark the fat drippings.
What are the recommended grilling times for various cuts of steak?
Mignon Filet. Cooking a filet mignon to 140 degrees Fahrenheit (4 minutes per side) yields a medium-rare steak, while cooking it to 155 degrees Fahrenheit (7 minutes per side) yields a medium-rare steak, as recommended by our Italian deli.
The New York City Strip If you like your New York Strips medium-rare, grill them for 7 minutes per side at 140 degrees Fahrenheit. To get medium doneness, you need to cook the meat for an additional 3 minutes on each side and bring the internal temperature up to 155 degrees.
Ribeye. The thickness of a ribeye steak is typically 1 1/4 inches or more. This means the cooking time for these steaks will be increased. To get medium rare, grill your ribeye for 8 minutes or until you reach an internal temperature of 140 degrees. A steak should be cooked for 10 minutes per side, or until the internal temperature reaches 155 degrees, for medium.
Sirloin. Sirloins are often thicker than other meat cuts. Sirloin needs to be 140 degrees on the inside, which takes 8 minutes on each side of the grill. Grill the sirloin for an additional 2 minutes, checking the temperature in the middle to see whether it reaches 155 degrees for medium doneness.
What’s the secret to a well grilled steak over charcoal?
It takes skill to grill a steak to perfection over charcoal. Prepare the grill by lighting the coals and letting them burn for 15 to 20 minutes. When the coals are ready, it’s time to season the steak. After 10 minutes, grill the steak after liberally seasoning it with salt and pepper. The next step is to place the meat on the far side of the grill from the embers to create a zone of indirect heat. The steak will cook more uniformly if you do this. Next, sear the steak for 3–4 minutes per side, turning once. Check the steak’s internal temperature using a thermometer and remove it when it reaches between 130 and 140 degrees Fahrenheit. After the steak has reached the temperature you want it to be, remove it from the grill and place it on a platter.