Steakhouse Quality Steaks on your Weber Grill
- The Cut – Which cut reigns supreme ?
- Select, Choice, Angus or Prime
- These cuts in order from select to prime have progressively more marbling in them. The more marbling, the more flavor.
- New York Strip, Ribeye, Flat Iron or Filet?
- These common grill cuts all offer a different experience. We love the ribeye for its marbling and flavor, love the flat iron for its overall experience, enjoy the strip steak for its lean beef flavor and enjoy the filet for its classic beef experience.
- Select, Choice, Angus or Prime
- The Prep – I have my steak, now what ?
- Pre Heat the Grill – Gas, Charcoal or Wood Pellet
- Preheat to high temp of 500-600 degrees
- High heat will help the searing process, which will help retain the most amount of moisture
- Be sure if your using a cast iron skillet or volcanic rock, those are preheated as well. For us the best steak involves spending some time on the cast iron skillet for that perfect sear
- Steak Prep
- Remove the steak from the refrigerator, open the package and allow to breathe and warm up for 10-15 minutes.
- Season both side with your preferred rub, let sit for 5 minutes and allow to become wet and tacky. Now your ready to grill
- Pre Heat the Grill – Gas, Charcoal or Wood Pellet
- The Cook – Its time to shine
- What is searing?
- Searing helps form a caramelized crust on the beef and helps the meat retain more moisture. Beef will lose some moisture during cooking, a good sear prevents too much moisture loss
- What is grilling?
- Cooking over direct flame and heat source
- All grills have a cold spot, this spot is a great place to move steaks that need to finish slowly while the rest of the steaks are cooking
- Direct heat? Indirect heat?
- Is the heat source directly under the product or is it offset or diverted?
- Short cooking of meats works great with direct heat
- Low and slow cooking works best with indirect heat
- Average cooking times:
- Will depend on the thickness of beef – for a 1” thick ribeye steak, on a gas grill over high heat, medium rare will take approx. 5 minutes per side
- What is the perfect temperature to cook to? Keep in mind the more rare, the more red the beef will be in the center. The more well done the more pink to grey it will be. Medium Rare beef has a nice red center, medium tends to be pink with a light red center, medium well tends to be grey with a light pink center and well done will be dark grey/brown with a grey center.
- Time to rest – Let the meat rest for 3-5 minutes after removing from the grill, this will allow the juices to settle and make it more tender.
- What is searing?
