[NOTE: This is a sponsored post from STOK Grills.]
Grilled steak. As iconic Americana goes, that’s right about at the top with Norman Rockwell’s Thanksgiving feast. And like so many shared cultural foods, if you ask ten people the best way to grill a steak, you’ll get twelve surefire answers. I wanted to set up a little side-by-side shootout for myself, to decide a) what works best for me, and b) whether I could finally grill a steak without overcooking it.
The contenders are bone-in strip steaks each clocking in right around 16 ounces. I don’t mess around with steak.
I wanted to try three methods:
• Grilling lid closed, single flip.
• Grilling lid open, single flip.
• Grilling lid open, constant flip.
While getting to know the grill again, I’ve found that foods cook more evenly with the lid closed. This makes me a bit twitchy as a cook. I firmly believe that when you put heat to food, for the most part you leave it alone – I don’t stand there and poke and prod food in the pan. However, I do have use of all my senses – sight, smell, sound, touch, and when appropriate taste – to know how food is cooking. Is it cooking faster than usual? Unevenly? Ready to toss, turn, or flip? Cooking times are at best approximate – if I tell you to grill a steak for two minutes, I don’t mean precisely-to-the-second, because there are so many variables to consider.
Oiled and salted for the grill.
Cooking with the lid down is like the scene in Star Wars when Luke Skywalker practices lightsaber use against a floating drone with the helmet’s blast shield down. It’s blindfolded cooking. You can kind of hear the food cooking, and you can generally smell it, but you can’t see it without opening up the grill, and doing that drops the surrounding temperature.
Still, it’s hard to argue with results, and in all the recipe testing I’ve done, I’m getting better results with the lid closed. All the instruction books say to do that (that I’ve seen, not just from STOK), and why argue with a manufacturer?
Open Grill methods, Side by Side
For the grill open test, I had two techniques to consider. One school of thought is to only touch the steak once (three times if you twist it for diamond grill marks), and otherwise? Leave. It. Alone. I generally follow this kind of rule on the cooktop.
The other technique is a constant flip. By flipping every 20-30 seconds, you’re in effect pulsing the direct heat hitting the steak, the argument being that the steak will cook more evenly (less of a band of grey overcooked steak around the center). I haven’t tried this before, although I certainly get the arguments.
STEAK MASTER RECIPE:
One steak (I like strip, ribeye, or sirloin; try for 1″ to 1-1/2″ thick)
Just before putting on a hot grill, season the steak with salt and brush a thin film of oil on.
Grill steak. On a hot grill, this is roughly 3:30 per side for medium rare, but that really depends on many factors – use an instant read thermometer to be certain.
Clockwise from top left/top: open/single flip, open/continuous flip, closed/single flip.
The results? Better grill marks are observed on the closed lid steak. The constant flip did cook more evenly to the edges, and seared more evenly – no time to develop grill marks. The open lid single flip had the largest gray band of overdone meat around the outside. And flavor? All three were fantastic, although Christine and I tended to prefer the closed-lid steak (and I’ll work on my timing to keep from overcooking).
Of course, it never hurts to finish the grilled steak with a little lemon brown butter, alongside some grilled broccoli… but those are another post.
Seen in this post:
- One 16 oz. strip steak, about 1" thick
- Dry the outside of the steak and preheat the grill.
- Salt the steak and brush on a thin layer of oil
- Place steak on grill and close cover. Cook for 2 minutes.
- Rotate steak 45 degrees (diamond hash marks) and cook for 1 minute 30 seconds more.
- Flip steak and repeat.
- Let steak rest at least 10 minutes before cutting and eating.
NOTE: Cooking times are very approximate. Judge for yourself or, better, use an instant read thermometer.
Recipe by Michael Tremoulet; Photography by Christine Tremoulet - http://SpoonAndKnife.com