Or should I cook it on high and then turn down the heat so that the inside cooks without the outside getting burnt to a crisp? Don't use a spritz bottle of water to douse the flames —you'll kick up ash. Before grilling, shape the steaks by gently pushing the sides into the center to create height. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. CT July 3, Updated 1:
Southern Kitchen hand selects top maker and artisan goods for your kitchen and home. My key piece of equipment is an instant read thermometer with a probe, like this one. Let the Steak Rest Briefly, Then Serve "You always want to account for carryover cooking in the time that it takes to get the steak off of the grill and on the table," says Epi Food Director Rhoda Boone. Subscribe Are You On the List? Some consider the perfect grilled steak to be simple and unadorned. Here are our favorite options, both thick and thin: Your email address will not be published.
Grilled New York Strip Steak with Chimichurri - Camille Styles
Santa Maria, strip loin, flap, pin-bone, tri-tip A slightly leaner cut that nevertheless grills up great. Very tasty and perfectly done! On my Weber kettle I light a full chimney starter of charcoal, wait for it to be mostly covered with gray ash, then pour it in a tight pile over half the grill, two to three coals deep. Take the grilling food off of the grill once it hits your target temperature see below. Some consider the perfect grilled steak to be simple and unadorned. Every type and any size of steak.
Try Recipes with this product: Go browse our dessert section today while the rest of us stay here and look at slabs of beef. Embrace your carnivorous side. Learn how your comment data is processed. Steaks can be finished off with an extra sprinkling of kosher or sea salt or a pat of herbed butter. But I eat a lot of meat, does that count? This applies to more things than just steak.