This is how my family makes the perfect grilled steakPower Our recipe is clear, versatile and works with various reductions. Are you going to love it?
This barbecue steak recipe is incredibly simple and delicious and will certainly become a favorite. You can use a simple spice of salt or your preferred mixture for spices. I love a good mixture of salt, pepper, garlic powder and onion powder as in our Homemade steak spiceA number of our Steak Marinade also fantastic to grill.
Our grilled steak works perfectly with such parties potato saladTo be in style Saladand Corn saladA number I love this too Steak saladwhich would be great with grilled steak. This recipe contains reverse marinade that adds an incredible taste. This steak is also incredible Homemade Chimichurri sauceAuthority
The main components
- Steak. In our barbecue steak recipe, we offer a New York tape or Ribeye steak, ideally from 1 to 1.5 inch thick. The thicker steaks are easier to prepare your desired delicacy and tend to be juicy and more tender. This recipe works well with other reductions. T-Bone and Porterhouse Steaks simmeres the Ribeye similarly. Sirloin is a great and often less expensive option, but it’s thin, so watch for overturning. Filet Mignon is cooked quickly, so consider its temperature to avoid overwhelming and best when cooked rarely or medium. Flank Steak and Tri-Tip are also a great option, but be sure to cut them against grain for maximum tenderness. Finally, choose steak for good and juicy results.
- Oil. After drying my steaks I like to rub them with a little oil. HAPPY any oil as avocado oil or vegetable oil.
- Spice. I am using mine Homemade steak spiceBut you can use what you love. You can also skip it and spice it only with salt. Be generous, especially if you make a dense steak. You can also pay off your steaks before Croat. If you do this I highly recommend this grill-friendly Steak MarinadeA number of it is packed with taste and brings steak beef.
How to make juicy barbecue steak
Probably the most important step when grilling is preparing your grill. Our recipe works for gas and charcoal grilles, but notices it with a recipe to make it for our advice. Gas grill takes less time to warm up in advance, and the charcoal grill needs more time.
Although your grill warms in advance, you will want to pick up the fridge fridge so it’s not so cold when he hits grill. I just leave it on the counter 20 to 30 minutes. This is also a great time to season them. I love mine Steak Spice:But use what you love.
In general, we barbecue on the steak of a higher high heat. 1 1/2 inch steak is likely to last 4 to 5 minutes, and then another 3 to 5 minutes (or longer, average good).
You want to remove steak from grill when it reaches the desired internal temperature, 125 ° F (52 ° C). well or 160 ° F (71 ° C) for a good fulfillment. Remember that the temperature will rise several degrees during the rest period, so we factored at the above temperature.
Finally, my last prompt for the best grilled steak is that it rest on the counter for at least 5 minutes. This allows you to redistribute all juices to serve it beautiful and juicy.
Now that you have your steak, you can serve it. Here are some of my favorite aspects:
Juicy barbecue steak
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Preparation
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Boil
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Get ready to enjoy the best barbecue steak. With our simple method and popular steak rubbing, juicy, tender and wonderful barbecue steak is wind. For marinated barbecue steak, see our Grill-friendly steak marinadeA number
Makes 2 steaks
You will need
2 useless New York Strip or Ribeye steaks, around 12 ounces each and 1 to 1 ½ inch thick
1 tablespoon of avocado oil or other high thermal oil
4 to 6 teaspoons steak spices; We are highly our Steak Spice:
Directions:
1Make a grill. Depending on your grill, the preparation varies. The faster gas prehistory is faster. The charcoal grill needs more time. Heat out for gas barbecue for about 10 minutes from 400 ° F. For a charcoal grill, when coal is gray and white, spread the most, creating a hotter, directly preparation area (this can take 30 minutes).
2Remove steaks from the refrigerator to twenty thirty minutes before twenty thirty minutes and cut any excess fat. Let them sit at room temperature.
BookletWhen the grill is ready, it rubs steaks with about 1 tablespoon of high thermal oil, each steak and seasonal (about 1 teaspoon each side) with your favorite steak spices.
ThreeInsert oiled and seasoned steaks on the hot side of the barbecue and the lid is closed until golden brown and slightly melted, 4 to 5 minutes.
5Fold the steaks and grill until your desired delicacy, using a meat thermometer to check the internal temperature. Continue to grill approximately 3 to 5 minutes after the passage. If the appearance is very fast, move the steak on your grill (for a gas barbecue, turn off the burner; for charcoal).
6 years oldCooking time will be different depending on your steak thickness. Remove steaks at the following internal temperature: Rarely, 125 ° F, Medium-Rare: 135 ° F, Medium, 145 ° F, 160 ° F. 160 ° F:
HaAfter cooking, let the steak rest for 5 minutes before serving or cut, which allows juices to redistribute, which leads to a more tender and juicy steak.
Adam and Junny tips
- The food facts below are evaluated.
Nutrition by service
The amount of serving
1 steak
Compound
Scintend
458
Compound
Total fat
16.1 g
Compound
Saturated fat
4.5 g
Compound
Cholesterol
187 mg
Compound
Sodium
768.4 mg
Compound
Carbohydrate
0 g
Compound
Dietary fiber
0 g
Compound
General sugar
0 g
Compound
Protein
78.4 g
