![]() ThicknessĬooking Times: Direct Heat Steaks, burgers, and chops that are 3/4-inch or less in thickness can be cooked in one stage over direct heat. Be sure to deduct the searing time from the total estimated cooking time to determine the finishing time. Sear first over direct heat, then finish over indirect heat. Steaks, burgers, and chops that are 1 inch or more in thickness are best cooked using a two-stage cooking method. For best results, check the internal temperature for doneness with an instant-read thermometer a couple of minutes before the end of suggested cooking time.Give filet mignon one minute less to cook than other steaks.Be sure to deduct the searing time from the total estimated cooking time to determine how long the steaks should be grilled, pan-seared, or pan-roasted. Cooking times below include the initial searing time.Suggested total cooking times are estimated below for a preheated oven broiler.After the steaks are seared, put the pan directly into the oven and roast the steaks to a desired doneness using the timing suggestions in the chart below.Your vent or fan should be set on high because this method creates a fair amount of smoke as the steak is seared. When the pan is heated, lay the steaks carefully into the skillet to avoid splatters.Brush the steaks with olive oil and rub with coarse kosher or sea salt and freshly ground pepper.On the stovetop, heat an ovenproof frying pan or skillet (cast-iron is great) on high heat until the pan smokes slightly or a drop of water evaporates on contact.Transfer the steaks to dinner plates or a platter, and let rest 5 minutes before slicing and serving.After the steaks are seared, reduce the heat to moderately hot to hot and continue cooking the steaks to a desired doneness using the timing suggestions in the chart below.Your vent or fan should be set on high because this method creates a fair amount of smoke as the steaks is seared. When the pan is heated, pull the oven rack out to give yourself clear access to the pan and lay the steaks carefully into the skillet to avoid splatters. CAUTION: Pan handle will be extremely hot.Brush the steaks with olive oil and rub with coarse kosher or sea salt and freshly ground pepper.Place a dry cast-iron skillet in a pre-heated broiler on high heat about 6 inches from flame or heating element.Bring the steaks to room temperature as described above and pat dry with a paper towel.Transfer the steaks to dinner plates or a platter and let rest 5 minutes before slicing and serving.Or, use indirect cooking for gas, charcoal, or wood-fired grills and move the steaks to the warm side of the grill. If using a gas grill, reduce the heat to moderately hot to hot. Grill the steak for 4 minutes without moving the steak to develop a flavorful crust. Return the steaks to heat and cook on both sides to a desired doneness using the timing suggestions in the chart below.This will help form the crust that adds the touch of perfection. After the steaks have been seared on both sides, remove from heat, and brush both sides with extra virgin olive oil.Sear the steaks for 2 to 3 minutes on each side.Place the steaks 3 to 5 inches from the flame to sear the outside and seal in the juices.Rub both sides of the steaks with coarse kosher or sea salt and freshly ground pepper.Remove your steaks from the refrigerator at least 30 minutes before cooking. Steaks should always be at room temperature before they are cooked.I love the idea, and it’s on my list of things to try in the near future.Lobel's Guide to Cooking the Perfect Steak Grilling – Outdoor Grilling directly on coals: Raichlen seemingly knows an infinite number of ways to grill meat, and there’s one in his new book, Project Fire, that I particularly like: he cooks steak directly on hot coals-no grill grates necessary.Harold McGee, food science writer and author of On Food and Cooking, discovered that frequent flipping creates a steak that cooks more evenly and quickly than those flipped only once. To flip or not to flip? Flip your steak to your heart’s content.Start with clean grates: Just like you use a clean skillet with a little oil to cook dinner on the stovetop, you want to start with clean and oiled grill grates.This approach allows the surface moisture to evaporate while the seasoning has time to penetrate the meat resulting in deeply flavored steak that sears beautifully and develops a nice crust on the grill. This essentially dry brines the steak while also letting it air-dry. ![]() ![]() ![]() Season, then chill: I apply the same technique I use for getting crispy chicken and turkey skin to grilling this steak: season, then let it chill in the fridge uncovered for up to 48 hours. ![]()
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