One of the challenges of grilling is getting your meat the right temperature. With steaks, it’s going from medium rare (how I prefer my steak) to well done (waste of a good piece of meat IMO) With chicken and pork, it’s about avoiding food poisoning. Thankfully, I was sent an EatSmart Precision Elite Thermocouple Food Thermometer to try out, hence the inspiration for this post.
Tips on how to cook the perfect steak
Bring the steaks to room temperature. Pull the steaks out of the fridge about half an hour to an hour before you plan to cook them. This is a great time to give the some rub love. Then let them come up to room temperature before your cook them. Just cover them with foil to keep interested cats and dogs at bay.
Clean and oil your grill/pan. Start with a clean cooking grate and brush it (use a paper towel for this) with olive oil or a neutral flavored oil before heating the grill. Taking the time to clean your grill means those yummy steaks won’t get stuck on your grill.
Preheat your cook surface. Whether you are grilling or pan searing, you want to heat it to high heat. If you are grilling, you also want a cooler, medium heat area of the grill to move the steaks to if they’re seared on the outside but still need time on the grill to cook.
Once the steak is in the pan leave it there. Once they’re on the grill, don’t keep flipping them and moving them about! Just no. Put them down on a hot grill-they should sizzle immediately-and leave them there until they release. I flip them once and cook until they are done. Do not stab them with a fork or knife, all that will do is release their juices and make them dry. And by all means, do not squish them with a spatula.
Check for doneness.
The old school and incorrect method to checking whether or not meat is cooked through is to cut it while it’s cooking! STOP DOING THAT.
For thicker cuts that are at least 1 1/2″ thick, use a meat thermometer like the EatSmart Precision Elite Thermocouple Food Thermometer. For rare, remove steaks at 120°F – 125°F; medium rare 125°F – 130°F; medium 130°F – 135°F.
In the past and for thinner steaks use a timer. For 1-inch thick steaks cook them 4 minutes each side over high heat for medium rare; 3 minutes for quite rare; 5 minutes for medium.
LET THE MEAT REST! Let the steaks sit for 5 to 10 minutes before serving or cutting them. This gives the juices a chance to re-distribute throughout the steak, and for the steak to finish cooking.
The food thermometer from EatSmart makes it so easy to check the temperature while you’re grilling, whether you are indoors or out So many grilling tools can only be used during “grilling season” which to me is just silly.
It’s awesome on the gas grill outside – just be warned that the temperature changes on your steak FAST so be ready to pull it off and onto a plate to rest once you get the right temperature because your steak will continue to cook a little once it’s off.
I’ve also used this thermometer while pan frying steaks and baking chicken in the oven. Again, it makes it so easy. I just turn it on and check the temperature.
No more under or overcooked meat Awesome. Simply awesome.