Yummy Gas Grilling Steak Tips

Rib-eye, T-Bone and porterhouse steaks, all cooked with perfection and great taste. This is what everyone aspires in their grilled food wish list. However, it takes practice and constant learning to be able to do it just the way professionals did. The following gas grilling steak tips will allow you to have a taste of perfectly-seasoned and grilled steak. All you have to do is read, understand and learn.

Family gatherings would not be complete without an array of delectable steak dishes. Prime cuts of beef, pork even fish compels us to grill and commit less grilling mistakes. Besides, everyone appreciates a well-rounded meal, which is made more perfect by a nice selection of beef cuts and marinated ribs.

Gas grilling steak tips often starts with selection of food items. This first tip will take us to a journey of choosing Fillet Mignon above the rest. Fillet Mignon is a steak cut out of a prime beef. This may cost you a little over your budget but is truly worth it.

Second, season and marinate. Use only the best spices and herbs. For special occasions such as weekend getaways, there is no other way to go but prepare special dishes. It has been said that marinating is often disregarded as part of gas grilling steak tips, all because everyone is so crazy about burning coals and ashes.

Third, food preparation may be great and that includes marinating meat before grilling. However, there will be no rib-eye or T-Bone in your plate if you fail to fire up that grill. As an essential component of gas grilling steak tips, you have to know when to cook the items and how to raise those flames. A high temperature is often required in grilling. More so, grilling the steak for roughly two minutes per side is an ideal requirement. Are you afraid of flare-ups? Worry no more as long as you know how to spray water. After which, carefully flip the steak cut and place it onto the grate.

Fourth, decide whether you want your steak rare, well-done or medium rare. To check the doneness of the meat, avoid piercing the steak before or while grilling. A relatively known procedure is also used to determine doneness and is as effective as the other gas grilling steak tips. Just give your steak a slight push, and from there you can tell whether it is firm, well-done or medium-rare.

In the end, avoid the hassles of burnt meat come weekend. Enjoy your leisure time with loved-ones and friends. Be your own chef and start grilling. And with this list of gas grilling steak tips, you're on your way to gastronomical bliss.

How Long Do You Cook A Medium Steak

Cooking steak to varying levels of doneness really is all around the type of cut of steak, how thick it is (the weight) and of course to what level you require it cooked to, but just how long do you cook a medium steak for? There are three dominant steak cooking categories namely;

Tender Filet Steak

1. ‘Rare’ - simply the outer skin of the steak is seared on a grill or frying pan but the majority of the steak remains in an uncooked state. Really only used for filet steak (or Filet Mignon as it is sometimes referred).

2. ‘Medium rare’ - the outer part of the steak is cooked with around half of of the meat content fully cooked through. You will have a small section of the middle of the steak which is pink.

3. ‘Medium’ - the majority of the steak is cooked and will exhibit a general light pink colour when cut through (the most common of steak cooking categories)

4. ‘Well Done’ - the entire steak is fully cooked through and should not have any signs of pinkness to the inside (does exactly what is says…)

The next consideration is of course the cut of steak, Rump steak, sirloin steak, or filet steak.

1. Rump - less tender of all the steaks.

2. Sirloin - second in line and a good compromise between the rump and filet (on price and tenderness) .

3. Filet Steak - the ultimate in steaks and most tender.

Given personal preferences makes how you cook you steaks difficult to generalise I have provided below a Steak Cooking Charts diagram below which covers the main sizes of steaks and how long to cook them before turning to a finish. You will see that in general terms how long do you cook a medium steak for is actually around 8 minutes for a steak about 3/4″ in thickness.

Cooking Time For Steaks		Gas Grilling
Thickness	Cooking Result	First Side	After Turning	Total Cooking Time
3/4″	Rare	4 Minutes	2 Minutes	6 Minutes
3/4″	Medium	5 Minutes	3 Minutes	8 Minutes
3/4″	Well Done	7 Minutes	5 Minutes	12 Minutes
1″	Rare	5 Minutes	3 Minutes	8 Minutes
1″	Medium	6 Minutes	4 Minutes	10 Minutes
1″	Well Done	8 Minutes	6 Minutes	14 Minutes
1 1/4″	Rare	5 Minutes	4 Minutes	9 Minutes
1 1/4″	Medium	7 Minutes	5 Minutes	12 Minutes
1 1/4″	Well Done	9 Minutes	7 Minutes	16 Minutes
1 1/2″	Rare	6 Minutes	4 Minutes	10 Minutes
1 1/2″	Medium	7 Minutes	6 Minutes	13 Minutes
1 1/2″	Well Done	10 Minutes	8 Minutes	18 Minutes
1 3/4″	Rare	7 Minutes	5 Minutes	12 Minutes
1 3/4″	Medium	8 Minutes	7 Minutes	15 Minutes
1 3/4″	Well Done	11 Minutes	9 Minutes	20 Minutes

How Long Do You Cook a Medium Steak

A lot of people like steak; there are probably hundreds of different ways to prepare steak and cook it. You can choose from barbecue sauce, steak sauce, and other ways of marinating it. Regardless of the marinade, there is also the degree of cooking. People have many preferences on how they like it: rare, medium rare, medium, medium well done, and well done. A majority of people like their steak medium because it has the right amount of juiciness without being too undercooked. Still, many do not know how medium steak is prepared.

There is no simple answer to the question “How long do you cook a medium steak?” Medium steak has a thick pink strip that can be found in the middle. If the meat is very red and juicy, it is still undercooked. If it is only pink but has no glossiness, the meat has been overcooked. The picture below shows a medium steak:

To prepare a medium steak, cook the meat on one side for about four minutes. Flip the meat and then touch it with your finger. Medium steak has about medium firmness. Rare steak is soft, while well done is already hard. The meat thermometer is better at gauging the tenderness. The temperature to be looking for is 160 degrees. When the meat thermometer tells you it is already 150 degrees, take the meat out. While the meat rests, it will gain an additional 5 to 10 degrees and the steak should now be medium.

Making a perfect medium steak should be easy now. Enjoy this newfound knowledge and cook away. You have to remember that these are just recommendations on how to make a medium steak. You may have your own personal steak preference and you should follow that.

How long do you cook a medium steak?

It is not actually possible to answer the question of, “How long do you cook a medium steak?” for many reasons. Many people have a misconception about what a medium steak actually is. A medium steak will have a thick pink strip in the middle with a glossy looking center. If it is too red and juicy, it is undercooked and if it is only pink with no glossiness, then it is overcooked.

Usually you will cook a medium steak for about six or seven minutes on medium/high heat. This varies greatly depending on your climate and the actual system you are cooking on (ie. skillet vs. barbeque). For this reason, it is best to be able to figure out how well done the steak is without having to time it.

First make sure your pan, barbeque or oven is up to temperature. Then put the meat on. Cook it on one side for about four minutes, give or take a minute depending on the thickness of the steak. Then flip it. Now tough the steak with your finger to see how firm it is. To cook a medium steak, you need a medium firmness. You can find medium, but making a fist with one hand, tucking your thumb inside you fist. If you squeeze tight and then press on the muscle at the base of your thumb it will be pretty hard. This is well done. If you let your hand go limp and press the muscle, this is rare. If you find a middle tension, this is medium.

If that is not good for you, use a meat thermometer. Steak is medium at 160 degrees. You should pull it off at 150-155 and let it rest though. It will pick up 5-10 degree while it rests. Make sure you test the meat in the center.

Congratulations! You now know how to cook a medium steak!

How Long Do I Grill A Ribeye Steak

Grilling is a perfect way to prepare ribeye steak. You get a very good flavor of the grilled beef and the aroma of the smoke. To make the perfect steak, you have to start with the best steak cuts. Your steak is only as good as the meat where it comes from.

Marinate your steak in your favorite marinade. The simplest would be seasoning the meat with salt, pepper and your favorite marinade — steak sauce, barbecue, it is up to you. You can also combine black pepper, olive oil, thyme and rub this mixture to both sides of the steak.

It is time for your grill to get fired up. The usual way is to stack the charcoal and wood into a pyramid pile and then light them up — it is not the best way. Better is to arrange the wood and coals evenly as a layer. Do not try and touch them once they have been lit. Using this method allows you to have a range of temperatures within the grill, so you get a lot of control over the cooking time.

If the flames start to subside and the charcoal starts to glow red, the fire should be ready for your ribeye steak. Once you place the steaks on the girl, do not turn them around too much. One side of the steak should be cooked in 5-7 minutes. The other side should be cooked in about 4-5 minutes. When the fire flares up because of the fat dripping onto the charcoal, move the steak to a different area of the grill until the flare-up dies. Also, do not flip around more than once because this destroys the caramelization step and the formation of the steak’s crust. Use a tongs so that the meat will not get punctured and does not let the juices escape.

With these steps, you should now know how to grill the perfect ribeye steak that you will enjoy and love.

Close How Long do I Grill a Ribeye Steak?

CHEF'S TIP: Don't shy away from steaks with marbling (fat) as this ensures that the steak is full of flavour.

step 1: Prepare the Steaks
Remove from the refrigerator and allow them to come to room temperature (for about 20 minutes).

If bought from mail order, defrost overnight in a refrigerator, in original packaging and pat dry.

step 2: Preheat Your Pan
Heat a griddle or frying pan over a high heat until hot, but not smoking. (If the pan is too hot, the outside will burn before the inside is done, if it's too cold, your steaks will be tough).

Brush the steaks with oil (to avoid using too much), or pour a little oil into the pan, and season if desired. (Canola or groundnut oil is best, but olive oil or a knob of butter is fine too.)

Place the steaks in the pan, the "sizzle" will tell you if it's hot enough.

step 3: Cook to Your Liking
For a medium steak: Cook on one side without touching for 3-4 minutes, then reduce to a medium heat and cook for another 2-3 minutes.

Gently turn the steak over, without piercing it (or the juices will escape) and cook for a further 6 minutes. (Vary the times here if you prefer a rare or well done steak.)

To test if it's done, press the steak gently with the tip of your finger. Rare should be soft and supple, well done firm, and medium in between.

step 4: Rest Your Steaks
Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through.

Remove from the pan, place on a rack and cover with foil and leave in a warm place for up to 10 minutes. Remember it is always better to over rest your steaks than to under rest them. Resting helps the meat to achieve the full flavour and tenderness.

step 5: Serving Your Steaks
Lay your table with razor-sharp steak knives designed to cut cleanly through the meat.

Serve your steaks on hot dinner plates with your choice of accompaniments and enjoy.

Cooking Times for the Perfect Steak

These times are a guide only and refer to a steak that is approximately 2.5cm or 1" thick. Thicker steaks may require a longer cooking time and less for thinner steaks.

Rare: 1-2 minutes per side. Rest for 6-8 minutes
Medium rare: 2-2.5 minutes per side. Rest for 5 minutes
Medium: 3 minutes per side. Rest for 4 minutes
Well done: 4.5 minutes per side. Rest for 1 minute

Back Yard Barbeque Blunders!

Stupidity is not one of the essential ingredients in the perfect back yard barbeque. As much fun as grilling can be, this can be dangerous sometimes. It also can be quite amusing, unless you are the idiot he is. But then, life is composed of idiotic acts that we all are lucky to survive. God must really have a sense of humor when He gave the first cave man his idea to cook instead of eating it raw meat.

Trouble begins when one of questionable intelligence, begins to play with matches, light charcoal and gas. A friend of mine who had a gas grill trying to start the burner with a match after turning on the propane and then going home to use bathroom. He then took the time to take a drink before he went back outside.

It was a day of calm, without wind, in order to resolve some kind of gas flame. When he hit the game, you can hear all the way to whoomp home. Luckily, the fireball only singed hair on the head, arms, and his eyebrows. It should not be saying, but never leaving open the gas line for any length of time before igniting the gas.

Unfortunately, most of barbequing mishaps are due to carelessness, but nonsense. Charcoal grills are especially fun to work with and only a fool would use gasoline to start fires. Another friend of mine, Fred, did just that. He did not start off the day being stupid; that came later in the afternoon.

One Saturday afternoon in June, Fred invited all the neighbors over to see the cook out season. Everyone was in a festive mood, especially Fred. This was his big chance to show off his grilling skills to the neighbors. Now Fred has always struck me as a brick shy of a full load, but I have always been willing to give him the benefit of the doubt, until Saturday afternoon. It proved my theory correct when he came very close to his home burned.

Fred's stupidity was not readily apparent in the early evening, when he prepared to light the charcoal. Not something to make a half way, he used the whole twenty pounds a bag of charcoal. He had converted a 55 gallon drum in a smoker grill that was big enough to serve the entire neighborhood. Almost a full can of charcoal lighter was used to ensure that all briquettes were burning brightly.

It did not work. While Fred went home to supervise the preparation of meat and side items, the fire went out on the grill outside. Such a dilemma! He had just used all his charcoal lighter. As one of the neighbors went to the neighboring country to take a can of fire starter, Fred took matters into his hands. Ultimately, it was his party and it was up to him to get things rolling again.

I am sure somewhere deep inside Fred's mind he knew that pouring gasoline on charcoal, charcoal, especially when it was already burning, it was not an idea. Sure enough, when gasoline hit the charcoal, a briquette that was still burning and hidden under the mound of charcoal, the fuel ignited! Whooomp! Gas can start spouting flames.

Fred threw the gas can as long as he can; right at the top of his brand new treated wood deck. When you can fall into the deck, the top came off, pouring the gas can out of the timber on deck. There was a large blaze this time. Until now we had the garden hose going and the next door neighbor was soaking down the deck Fred too. In a matter of minutes firefighters arrived and extinguished the fire. Luckily nothing but the deck was burned. Fred was looking for someone that day!

Electric kettle type smokers have become popular recently because they maintain a constant heat and they are easy to cook. A great tip is to always keep the smoker in the garage and rain. If the lava rocks at the bottom of the tray are the wet, when you turn on the electrical wand, and is buried in moist rocks; guess what? The sound this time will not be whooomp! It will be bang! Wand of power will blow apart, ruining a perfectly good smoker and cook-out.

The moral of this story is simple. If you're stupid, do not play with matches!

Why is Barbequing So Popular?

Barbequing is an American tradition. Every year, statistics show that at least 90% of families attend at least one barbeque party or celebration. About 40% of families delight in throwing parties that center around the idea of barbequing. With statistics like that, one must wonder why barbequing is such a popular event and tradition.

First, barbequing or grilling allows you to create a meal that is unmatched by any other type of cooking. The grilled smell and taste will perk up even the pickiest meat eater.

A variety of meats and side dishes are used when barbequing. Traditionally, families cook pork, beef, and fish on their grills. When visiting your local grocery store, look for meats that are specifically packaged and judged for barbequing. If you do not find pre packaged meats, spices, then chances are, marinates, and kits for grilling are somewhat closely.

Traditional side dishes include potato salad, beans, and coleslaw. These parties work with the variety of meats available and are easy to prepare and store until it is time to eat.

Your traditional condiment bar should include pickles, relish, and onions.

Different types of grills will present different types of flavors. Charcoal and smoker grills represent a natural smoked flavor, which is one of the most known tastes of barbequing. Smokers also allow you easy to control changes in favor of meat by using different types of forests. Otherwise, propane grills allow grillers cook their meals faster, but still have a grilled flavor.

Some grills have the opportunity to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allows you to cook a whole array of foods that you will not be able to cook in a grill otherwise. You will be able to cook your entire meal, including side dishes if you intend to correct. Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.

Another reason is so popular barbequing is the fact that it gives you a reason to hold a party or celebration.

Outdoor parties not only allow your guests to be present during the cooking of the meal, but also give them opportunity to be with friends.

Themed parties are always fun for your family and guests. Festive decorations can be found at any party or the local general store. You might also consider purchasing decorations that can be saved and reused in a different time, such as reusable tablecloths and Tiki torches. Give your clambake a beach theme by adding tropical music and you can consider adding some sand.

Finally, barbequing is popular because it can be considered as a hobby. Barbequing, like everything else in life, takes time and practice. It might be fun to play and experiment with different techniques and recipes. Once you have created a for barbequing, then you can focus on creating your own variations on traditional recipes and ideas.

Barbequing is usually intended as a summer event, but some diehard fans of barbeque will not think twice about breaking their barbeque grills right in the middle of winter.

For ease of use Nothing can A Gas Barbeque grill

As most barbeque lovers know there is a continuing debate on the best type is its grill; a charcoal grill or a gas barbeque grill. For many, nothing can be smoky flavor of their favorite foods cooked over hot coals. And while it may be difficult to dispute the additional fragrance and beauty of cooking over charcoal, there are several good reasons why using a gas grill is a better solution.

There are people who want to barbeque all year round, even in the dead of winter. For those who are located more towards the south this may not present as much a problem because it remains relatively warm. But there are people who think nothing farther north suffer from digging their snow and firing it up in the coldest days. This is where the gas barbeque grill comes in handy. No messing around with messy charcoal bags and waiting for coals to get ready. With automatic igniters on gas grills these hardy souls may be grilling in no time.

One of the major draw backs are a charcoal grill they can be messy and maintain to operate. If you use a charcoal barbeque grill a lot you know that the ash builds up and getting rid of those ashes is a messy hassle. They also grace might present a fire risk, especially if left on a deck of wood ash in a bucket. There are also potential fire risk that comes with using charcoal and lighter fluid needed to get coals going.

There is no pain there that can beat manageability and ease of a gas barbeque grill. They can be used any time of year and the worry of lighting charcoal and waiting for the coals is willing to take a thing of the past. And while a gas barbeque grill, there is no need for maintenance is not messy ash to deal with. No more scooping the ashes from the bottom of the barbeque and trying to find a place to dump them.

Probably the greatest asset of gas barbeque grill is how fast you can fire it up and be ready to grill. If you have a propane tank to enjoy some delicious barbeque is just push the lighter away. If you have natural gas service to your home, you can also hook up to your grill and never have to worry about running the propane or charcoal again. You can convert a grill propane to natural gas with a conversion kit you can buy at any home improvement store.

Although some people will not agree there is not much difference between food cooked on a grill and charcoal in a gas barbeque grill. It my take a little getting used to how a grill gas barbeques your food, but the ease of use you will get cooking your favorite barbeque recipes in no time.