Easy Tips For Grilling Steak - How To Grill Steak At Home
I'm showing tips for grilling steaks at home because a lot of you guys have been asking how to grill the perfect steak. This video is a collaboration with Beef. It's What's For Dinner on behalf of the Beef Checkoff. #KingOfTheGrill #ad
More summer grilling tips:
Recipe For the Ribeye Steak:
1 thick cut boneless ribeye steak, at least 1.25 inches thick
1 teaspoon smoked paprika
1 teaspoon ancho chile powder
1 teaspoon ground cumin
Kosher salt
Cook's notes:
I like to use a steak that is 1.5 inches thick, you can also use a bone-in ribeye steak also.
When cooking thick steaks, you really want to use a digital probe or instant read thermometer. It;s really hard to guess the doneness of a thick steak.
Begin Cooking:
Make the spice rub by adding the paprika, cumin and ancho powder to a small bowl, mix well. Season the steak with a generous pinch of salt and spice rub on both sides of the steak and on the sides. Let sit in the fridge for 15-25 minutes. You can marinate up to two hours, but don;t add the salt until right before you grill the steak otherwise it might pull out too much juice.
Pre-heat one side of your charcoal or gas grill to to medium-high heat and the other side to medium-low heat for 10-20 minutes so it;s nice and hot. Place the ribeye steak on the hot zone of the grill and press the meat down so it makes maximum contact with the grill. Cook for 3-5 minutes, or until really nice grill marks form, flip and repeat on the other side.
Move the steak to the cooler side of the grill, and close the lid. Cook for 3 minutes, flip, and cook another 3 minutes. Insert the thermometer through the side of the steak and push it all the way to the center. Keep cooking until the internal temperature it 140 degrees for medium rare. Remove from heat and allow the steak to rest 5-7 minutes t the juices can re-distribute. The internal temperature will rise another 5 degrees while the meat rests, so factor that into how you want your steak cooked.
Slice the steak and enjoy!
Recipe For the Strip Steak:
1 thick cut strip steak,1 pound and at least 1.25 inches thick
1 teaspoon sweet paprika
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Kosher salt
Mix the spices together in a small bowl and follow the same instructions as for the ribeye steak. Enjoy!
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Grilled Garlic Sirloin Steak - Just Like Brazilian Steakhouse!
Garlic Sirloin Grilled on Rotisserie Grill for a Brazilian Style Garlic Sirloin Steak
WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill -
- BBQ Gloves -
Brazilian Churrasco is a style of bbq where skewers of meat are cooked over hot coals. It’s bbq at its simplest form and absolutely delicious! One of my favorite recipes for Churrasco is Garlic Sirloin and here’s how you do it:
First you’ll need about a 3lb piece of Top Sirloin beef roast. Your butcher should have no problem cutting this for you. I always tell him to leave some of the fat cap on the sirloin as well. It adds a lot of flavor to the beef as it spins over the hot coals.
Cut the sirloin into 2”x 2” pieces and place them in a large zip lock bag. In Churrasco simple ingredients are used, so there’s nothing fancy going on here. I add 1 cup each of vegetable oil and water to the bag along with the juice of 1 lime and a whole head of garlic chopped up fine. Work the meat around in the bag so the marinade covers everything and let it hang out in the refrigerator for a couple hours.
Fire up your rotisserie grill for this cook; I’m using my Weber kettle set up with a rotisserie ring and motor. Divide a chimney of hot coals into baskets on each side of the grill. You can duplicate this recipe on any rotisserie set up just run the grill temp in the 450⁰ range.
Remove the sirloin chunks from the marinade and allow the excess liquid to drip off. Thread each piece onto the rotisserie rod. I try and fold the pieces with the fat cap facing the outside, so it can render & char. Season all sides of the meat with a good dose of Sea Salt. This is the only seasoning you’ll need for this cook.
Place the rod in the rotisserie motor and the let the spinning begin. It’ll take about 20-25 minutes for the garlic sirloin to cook. I like mine on the medium rare side (about 130-135⁰), but feel free to cook it as done as you like.
Be sure to wear some heat resistant gloves when removing the rod from the grill. It will be extremely hot. I let it hang out on the cutting board for about 5 minutes then carefully slide each piece off the skewer. It’s ready to serve at this point and goes great with a fresh chimichurri sauce.
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Tomahawk Ribeye Steak | Grilled Tomahawk Ribeye on Charcoal Grill
Prime Tomahawk Ribeye Steak Recipe on the Charcoal Grill
#tomahawksteak #ribeye #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs AP Seasoning
- Killer Hogs Steak Rub
- GrillGrates -
- GrillGrates Tool -
- BBQ Gloves -
Grilled Tomahawk Ribeye Steak Recipe
Whether you call it a Caveman, Cowboy, or Tomahawk; this ribeye steak is the King. Weighing in at well over 3lbs, it’s one “Hoss” of a steak.
If you’re going to shell out the money for a prime cut like this you want to be sure to know how to cook it right.
For this recipe I fire up my charcoal grill set up for a 2 zone fire – hot side and cool side; I also add a set of GrillGrates for even cooking temps and perfect grill marks.
Season the steak with a good dose of Salt, Black Pepper, and Garlic; I use my Killer Hogs AP Seasoning but you can use your favorite seasonings. Let it hang out at room temperature for a half hour so the seasonings can start working into the meat.
After 30 minutes apply a light coat of coarse Killer Hogs Steak Rub and sear it on the hot side of the grill about 5 minutes each side. Be sure to give it a twist half way through each side so the steak develops grill marks.
Carefully take the tomahawk off the grill (use a good set of grill gloves) and place it on a raised rack over the cool side of the grill. At this point you want to monitor the internal temperature. Insert a probe thermometer into the center of the steak set for 125⁰ or your desired doneness.
Place a shallow aluminum pan under the steak and add a stick of butter, fresh sprigs of rosemary and thyme, and ¼ cup olive oil. As the steak cooks, baste it every few minutes with the butter mixture.
Once it hits desired internal temperature…I like it medium rare…remove it from the grill and rest for at least 10 minutes.
A steak like this is great served right on the cutting board. Cut the bone off and simply slice it into desired pieces against the grain. And don’t forget to gnaw on that bone…That’s where the best flavor is!!
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???? HOW to GRILL a STEAK by Master Chef Robert Del Grande ????
???? Over 9.8 MILLION VIEWS!!! Learn HOW to GRILL a STEAK by Master Chef Robert Del Grande. Works for Ribeye, Filet Mignon, Tenderloin, T-Bone and almost any cut of Beef. This technique works over wood, charcoal, gas and even a camp fire.
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One of the most frequently asked questions master chef Robert Del Grande receives is, How do you grill a really good steak?
James Beard Award Winning Master Chef Robert Del Grande answers this question in an informative video that can be applied to virtually any grilling scenario. This tasty technique will show you how to cook ribeye steaks, tenderloin, t-bone, filet mignon and other cuts of beef. Sear the ribeye steak grill to perfection.
If you would like Chef Robert to do the grilling for you in his kitchen, we welcome you to stop by his top-rated restaurant, The Annie Cafe & Bar.
1800 Post Oak Blvd
Suite 6170
Houston, TX 77056
Website:
Phone: 713-840-1111
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#Grill #GrillingSteak #HowToGrillASteak
Steak with Mushroom Red Sauce (Mexican Style) Recipe By Food Fusion (Bakra Eid Special)
Mouth watering Steak with Mushroom Red Sauce mexican style. #HappyCookingToYou #BakraEidSpecial
Written Recipe:
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Mexican Steak with Red Sauce
Serves 3-4
Recipe in English:
Ingredients:
-Hara dhania (Fresh coriander) 1 Cup
-Hari mirch (Green chillies) 3-4
-Lehsan (Garlic) 3 cloves
-Namak (Salt) 1 tsp or to taste
-Paprika powder 1 & ½ tsp
-Zeera powder (Cumin powder) 1 & ½ tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Lal mirch (Red chilli) crushed 1/4 tsp
-Cooking oil 3-4 tbs
-Lemon juice 2 tbs
-Thin beef steak ½ kg (undercut)
-Cooking oil 2-3 tbs
-Pyaz (Onion) rings
-Gajar (Carrot) julienne
-Shimla mirch (Capsicum) julienne
Prepare Mushroom Red Sauce:
-Cooking oil 1 & ½ tbs
-Lehsan (Garlic) chopped 2 tsp
-Mushrooms sliced 1 Cup
-Kali mirch (Black pepper) crushed ½ tsp
-Worcestershire sauce 2 tbs
-Sriracha sauce 1 & ½ tbs
-Sirka (Vinegar) 1 tbs
-Tomato ketchup 2 tbs
-Chicken cube 1
-Corn flour 1 tsp
-Pani (Water) ½ Cup or as required
-Dried oregano 1 tsp
-Makhna (Butter) 1 tbs
Directions:
-In chopper,add fresh coriander,green chillies,garlic,salt,paprika powder,cumin powder,black pepper crushed,red chili crushed,cooking oil and lemon juice,chop until well combined & set aside.
-In bowl,add beef thin steak,blended mixture,mix well and marinate for 1-2 hours.
-In frying pan,add cooking oil and cook marinated steak pieces on medium low flame from both sides until done (approx. 6-8 minutes each side).
-In the same frying pan,add onion rings,carrots,capsicum and stir for 1-2 minutes.
Prepare Mushroom Red Sauce:
-In frying pan,add cooking oil,garlic and mix.
-Add mushrooms and fry for 2-3 minutes.
-Add black pepper crushed,worcestershire sauce,sriracha sauce,vinegar,tomato ketchup,chicken cube and mix well.
-In corn flour,add water and whisk well.
-Add dissolve corn flour,mix well and cook until sauce thickens.
-Add dried oregano and mix well.
-On hot sizzling pan,add butter and let it melt.
-Add stir fried vegetables,beef steaks and drizzle prepared red sauce & serve!
Recipe in Urdu:
Ajza:
-Hara dhania (Fresh coriander) 1 Cup
-Hari mirch (Green chillies) 3-4
-Lehsan (Garlic) 3 cloves
-Namak (Salt) 1 tsp or to taste
-Paprika powder 1 & ½ tsp
-Zeera powder (Cumin powder) 1 & ½ tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Lal mirch (Red chilli) crushed 1/4 tsp
-Cooking oil 3-4 tbs
-Lemon juice 2 tbs
-Thin beef steak ½ kg (undercut)
-Cooking oil 2-3 tbs
-Pyaz (Onion) rings
-Gajar (Carrot) julienne
-Shimla mirch (Capsicum) julienne
Prepare Mushroom Red Sauce:
-Cooking oil 1 & ½ tbs
-Lehsan (Garlic) chopped 2 tsp
-Mushrooms sliced 1 Cup
-Kali mirch (Black pepper) crushed ½ tsp
-Worcestershire sauce 2 tbs
-Sriracha sauce 1 & ½ tbs
-Sirka (Vinegar) 1 tbs
-Tomato ketchup 2 tbs
-Chicken cube 1
-Corn flour 1 tsp
-Pani (Water) ½ Cup or as required
-Dried oregano 1 tsp
-Makhna (Butter) 1 tbs
Directions:
-Chopper mein hara dhania,hari mirch,lehsan,namak,papika powder,zeera powder,kali mirch crushed,lal mirch crushed,cooking oil aur lemon juice dal ker ache tarhan chop ker lein & side per rakh dein.
-Bowl mein beef thin steak aur blended mixture dal ker ache tarhan mix karein aur 1-2 hours kliya marinate ker lein.
-Frying pan mein cooking oil dal dein aur marinated steak pieces ko dono sides sa darmiyani halki ancch per paka lein (approx. 6-8 minutes each side).
-Us he frying pan mein pyaz ka rings,gajar aur shimla mirch dal ker 1-2 minutes kliya stir fry ker lein.
Prepare Mushroom Red Sauce:
-Frying pan mein cooking oil aur lehsan dal ker mix karein.
-Mushrooms dal ker 2-3 minutes kliya fry ker lein.
-Kali mirch crushed,Worcestershire sauce,sriracha sauce,sirka,tomato ketchup aur chicken cube dal ker ache tarhan mix ker lein.
-Corn flour mein pani dal ker ache tarhan whisk ker lein.
-Dissolve corn flour dal ker ache tarhan mix karein aur sauce garha hunay tak paka lein.
-Dried oregano dal ker ache tarhan mix ker lein.
-Hot sizzling pan mein makhan dal ker melt karein.
-Stir fried vegetables,beef steak rakh dein aur tayyar sauce drizzle ker ka serve karein.
How To Make The BEST Grilled STEAK ever!!! | Ray Mack's Kitchen and Grill
Welcome to Ray Mack's Kitchen and Grill...I want to show you how to cook the best grilled steak ever. It's time to BBQ folks, I love a good old beefy steak on the grill. This homemade marinade is perfect with this grilled steak. There are many ways to cook a steak, but this is the best way to grill a steak.
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