How To Grill Strip Steak On A Gas Grill Recipes

GRILLED STRIP STEAK ON A GAS GRILL

Steps:

• Trim the steak of any large pieces of fat. Doing so will cause fewer flareups and burnt edges.
• Add steak to resealable Ziploc bag.
• Pour marinade over the steaks, seal the bag, and shake the bag to distribute the marinade evenly.
• Refrigerate for 1-4 hours before grilling.
• Take the steak out of the refrigerator and let them sit for 30 minutes.
• Meanwhile, preheat the gas grill to medium-high heat and cover.
• Before putting the steaks on the grill, scrape the grates (preferably with a bristle-less grill brush).
• Then, soak two pieces of paper towel with vegetable oil. Oil the grill grates with a paper towel.
• Place steak on the grill and cover. For 1-inch steaks, grill for 5 minutes on the first side, then flip and grill for 3-7 minutes on the second side depending on your desired doneness.
• Use an instant-read thermometer to tell when steaks are done. You want an internal temperature of 120-130 degrees for rare, 130-140 degrees for medium-rare, 140-150 degrees for medium, and 160-170 degrees for well-done.
• Take steaks off the grill and tent with foil for 10 minutes.
• Serve immediately.

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

HOW TO GRILL STRIP STEAK ON A GAS GRILL

Steps:

• If possible, rest the steaks at room temperature for about 1 hour, allowing the steaks to come to room temperature. But, as little as 15 minutes will help.
• Trim the beef of extra fat to prevent "flare-ups" that will burn your steak.
• It is best to apply salt and pepper at the start of the resting period. Just before starting to grill is OK if you skip the rest or forget. Use coarse salt and pepper. I used my 7:2:2, which is kosher salt: pepper: garlic.
• Preheat your grill to as hot as it will go. Clean and oil well. Do not use olive oil here due to the low smoke point.
• Place strip steaks on the grill over direct heat. Closed lid. Grill for five minutes on the first side. If you want crossed grill marks, you should rotate the meat 90 degrees after the first 2 1/2 minutes. Flip at 5 minutes.
• Grill for approximately three additional minutes for rare, about 4 minutes for medium-rare, and 5 minutes for medium. Your time will vary with the thickness of the steaks and the grill. Never cook by time only-always cook to a target internal temperature.
• During the post-cooking rest, your temperature will rise a few degrees, so cook to 3-4 degrees less-lightly tent with foil. Allow to rest for 10 minutes before serving.

GRILLED STRIP STEAK

Steps:

• Preheat the grill to high. Brush the grill with a wire grill brush to remove any soot and fat on the grill grates. Wipe the grill grate with an oiled cloth to remove any bits of crud that were loosened by brushing.
• Remove the steaks from the refrigerator and let them come to room temperature. Season the steaks generously with salt and let sit for at least 15 minutes.
• Arrange the steaks on the hottest part of the grill until beautiful brown grill marks form, then rotate the steaks 90 degrees to create the crosshatch marks.
• Turn the steaks over and repeat the process. Once the grill marks have formed on the second side, move the steaks to a cooler part of the grill and let cook to the desired doneness. Cook about 5 to 6 minutes on each side for medium-rare.

GRILLED STRIP STEAK

Steps:

• Remove strip steaks from the refrigerator and transfer them to a clean plate. Salt both sides generously and keep them at room temperature for 45 minutes. About 15 minutes before cooking, preheat the grill to high heat
• Brush olive oil on both sides of the steaks and sprinkle salt and pepper to taste. Transfer steaks to the grill, searing for 4-5 minutes on each side
• Check that the internal temperature of the thickest part of the strip steak reaches 125-130 degrees for medium-rare. If necessary, grill for another 1-2 minutes over low heat for further cooking
• Spread softened butter on a plate and place the cooked steaks on top. Tent the plate with foil and rest the steaks for 5-10 minutes before serving