As an avid griller, you are probably aware of the fact that grilling steak on gas grill is the best option, compared to cooking it on other fuel sources. No wonder they are the best, as they are not only just convenient to cook, either on propane gas or natural gas, if you have the right grill, the grilling can turn into fun. How come? Here let me escort you.
Grilling Steak on Gas Grill, A Guide
When it comes to grilling steak on a gas grill is a culinary art that combines science, technique, and passion to deliver a meal that’s nothing short of a masterpiece.
No matter if you are up for preparing a juicy ribeye, a tender filet mignon, or a flavorful sirloin, grilling steak requires attention to detail and a thorough understanding of the process.
Why Choose a Gas Grill for Steak?
Gas grills are popular among home cooks for their convenience, consistency, and ease of use. Unlike charcoal grills, gas grills heat up quickly and allow for precise temperature control, which is critical when cooking steaks to perfection.
Here are some key pointers for using a gas grill over a charcoal grill for your steak.
- The gas grills are easy to use, i.e., the majority of them have push-start ignition that minimizes the need for lighter fluid and extended prep time.
- The temperature control is easy due to its adjustable knobs, which makes it simple and user-friendly to maintain the temperature.
- A gas grill ensures consistent and even heat distribution that prevents the burning of food and even cooking.
- They are simple and easy to clean as compared to charcoal grills.
Secondly, Choosing the Right Steak Also Matters
Every part of meat has a different flavor, texture, and cooking technique; hence, the steak you choose significantly impacts flavor and texture.
Here are some popular cuts for grilling.
- Ribeye: Known for its rich marbling and robust flavor, ribeye is ideal for high-heat grilling.
- Filet Mignon: This cut is incredibly tender and best suited for those who prefer a milder flavor.
- New York Strip: A balance of tenderness and flavor, this cut is a favorite for grilling.
- T-Bone/Porterhouse: These cuts offer two textures in one – the tenderloin and the strip steak – making them a steak lover’s dream.
- Sirloin: Affordable and flavorful, sirloin is versatile and a good option for casual grilling.
When selecting a steak, you have to be sure
- Marbling: it is fine streaks of fat that enhance flavor and juiciness.
- Thickness: Aim for a steak that’s at least 1 to 1.5 inches thick for better control during cooking.
- Freshness: Choose steaks with bright red color and avoid those with a grayish hue.
Preparing Your Steak
Preparation is key to unlocking the full potential of your steak. Follow these steps for optimal results:
1. Thawing the Steak
- If your steak is frozen, thaw it in the refrigerator for 24 hours. Avoid defrosting at room temperature to prevent bacterial growth.
2. Seasoning
- Simple Seasoning: A generous sprinkle of kosher salt and freshly ground black pepper enhances the natural flavors.
- Marinades: For additional flavor, marinate the steak in a mixture of olive oil, garlic, herbs, and acidic components like lemon juice or vinegar.
- Timing: Season your steak at least 30 minutes before grilling to allow the salt to penetrate and tenderize the meat.
3. Bring to Room Temperature
- Let the steak sit at room temperature for 30-60 minutes before grilling. This ensures even cooking.
How to Set Up Your Gas Grill?
Proper setup of your gas grill is essential for success. Here’s how to get started:
1. Clean the Grates
- Use a grill brush to clean the grates thoroughly. Residual grease and debris can affect the flavor and cause flare-ups.
2. Preheat the Grill
- Preheat the grill to high heat (450-500°F). This step is crucial for searing the steak and locking in juices.
3. Oil the Grates
- Use a paper towel dipped in oil and tongs to coat the grates lightly. This prevents sticking and promotes beautiful grill marks.
The Grilling Process
Grilling steak involves two primary methods: direct and indirect heat. Understanding when to use each is key.
1. Searing (Direct Heat)
- Place the steak directly over high heat for 2-3 minutes per side. This creates a flavorful crust.
- Avoid moving the steak during this time to achieve defined grill marks.
2. Cooking to Temperature (Indirect Heat)
- After searing, move the steak to a cooler part of the grill to cook to your desired doneness.
- Use a meat thermometer to monitor the internal temperature:
- Rare: 125°F
- Medium Rare: 135°F
- Medium: 145°F
- Medium Well: 150°F
- Well Done: 160°F
3. Resting the Steak
- Remove the steak from the grill and let it rest for 5-10 minutes. This allows the juices to be redistributed, ensuring a moist and flavorful bite.
Advanced Tips for Grilling Steak on a Gas Grill
- Use a Two-Zone Setup: Divide your grill into two zones: high heat for searing and medium/low heat for finishing.
- Basting for Extra Flavor: Remove the steaks from the grill and let them rest for 5-10 minutes to allow juices to redistribute.
3.During cooking, baste the steak with melted butter infused with garlic and herbs for an added layer of richness.
- Reverse Searing: For thicker cuts, consider reverse searing. Cook the steak over indirect heat first, then finish with a high-heat sear.
- Wood Chips for Smoky Flavor: You can add soaked wood chips to a smoker box on the grill for a hint of smokiness. Hickory and mesquite work well with steak.
For Serving Suggestions
Steak is versatile and pairs beautifully with various side dishes and condiments. Consider these options for a complete meal:
Side Dishes
- Grilled Vegetables: Asparagus, zucchini, and bell peppers.
- Potatoes: Mashed, roasted, or baked.
- Salads: Caesar salad or arugula with lemon vinaigrette.
Sauces and Condiments
- Compound Butter: Mix butter with herbs, garlic, or blue cheese.
- Chimichurri: A zesty Argentine sauce made with parsley, garlic, vinegar, and oil.
- Peppercorn Sauce: Creamy and rich, ideal for enhancing steak’s flavor.
Be mindful and avoid these Common Mistakes when cooking the steak on the gas grill
- Overcooking: Always use a meat thermometer to avoid overcooking.
- Skipping the Resting Period: This step is critical for juicy steak.
- Flipping Too Often: Limit flipping to once for even cooking.
- Using Low Heat: High heat is essential for achieving a proper sear.
- Not Cleaning the Grill: Residue can cause flare-ups and impart unwanted flavors.
Can I reverse sear on the gas grill?
The answer is yes you can reverse sear; it may not be as good as it is on the charcoal grill, but it can be worth getting it.
To do reverse grilling on a gas grill, you need to light the side gas burner and pre-heat it at 250 to 300 degrees. Place the steak on the indirect heating by placing it on the side burner which is unlit. Let it cook till its internal temperature reaches your desired level.
Grilling Steak on Gas Grill, Here, is the Master Recipe
Planning to grill your steak on the gas grill? Here is my favorite recipe that I am sharing with you. Right now, I am writing it for 2 personal servings; however, following the same procedure, you can cook for more people by simply increasing the quantity.
Let’s get started.
Ingredients:
- 2 ribeye steaks (1-1.5 inches thick)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 cloves garlic (minced)
- 1 tbsp fresh rosemary or thyme
Recipe
Firstly, prepare the steak and pat it to dry with paper towels. Rub both sides with olive oil, then season generously with salt and pepper. Add minced garlic and herbs, if desired.
Preheat your gas grill on high heat (450-500°F) for about 10 minutes. Clean the grates and lightly oil them to prevent sticking. Place the steaks directly on the grill. Sear for 2-3 minutes per side without moving them for perfect grill marks.
Move the steaks to indirect heat and cook until the internal temperature reaches your desired doneness. Here is the temperature guide.
| Rare | 125°F |
| Medium Rare | 135°F |
| Medium | 145°F |
Now, remove the steaks from the grill and let them rest for 5-10 minutes to allow juices to redistribute and it is ready to serve.
If you want to get a quick meal, then grilling steak on gas grill with this recipe would be more convenient for you.
Ingredients
- 1 or 2 steaks that you like. It could be Ribeye, porterhouse, or NY Strip.
- Use Open Fire BPS Rub (if you don’t have much time)
Recipe
If you are using open-fire BPs, rub them gently on the steak on both sides and, in the meantime, preheat the grill to 500 degrees.
Once the temperature has reached the required temperature, place the steak on the grill, cover it with the lid, and turn the temperature down to medium to high, checking it on the thermometer.
Now, cook it for 4 minutes on both sides. Flip after 4 minutes otherwise, it will burn. Keep monitoring the temperature and continue to cook until it reaches the desired level.
Conclusively, Grilling steak on a gas grill
Grilling steak on a gas grill is a rewarding experience that combines technique and creativity. Choosing the right cut, mastering the grilling process, and employing advanced tips can elevate your steak game and impress family and friends.
With practice, you’ll gain the confidence to experiment with different flavors and techniques, making every grilling session a culinary triumph.
Enjoy your perfectly grilled steak and continue to read more at 4seasongrills.com
