Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you a way to make a distinctive dish, Steak on the Grill. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Steak on the Grill Recipe. For more details on grill temperature control on a gas grill, please see my Beginners Guide to Grill Temperature on a Gas Grill. Place the steaks on the grill.
You can cook Steak on the Grill using 7 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Steak on the Grill
Take of Any thick cut piece of steak (rib-eye is the best).
Make ready of Adobo seasoning.
Make ready of Black pepper.
Make ready of Montreal style steak seasoning.
Take of Worcestershire sauce.
Prepare of Salted butter.
Make ready of Garlic powder.
You can use a sear burner if your gas grill has one.Wonder why you need a two-zone setup?If your steaks are close to being done, you can move them over to the cold side of the grill.Hot Tip: Use a meat thermometer to determine if you've cooked.
Steak on the Grill step by step
Take the piece of steak and cleanse with warm water..
Pat it dry and season inside a large bowl. Using a plate allows too much to run off..
Sprinkle several drops of Worcestershire sauce on both sides..
Liberally season with Adobo, black pepper, garlic powder and Montreal style steak sauce..
Next, cut half an inch portions of butter. 3 on one side and 3 on the other..
Pour into a Ziploc bag all of the contents in a bowl. Allow to season overnight. It can be done with little time also. Just allow the butter to soften..
Last…seek out The Grill Master and spark the grill.🍴.
With so many ways to get it wrong, it's no wonder grilling steak can be intimidating.To get it right once and for all, we turned to chef and grilling expert Adam Perry Lang, who shared his step-by-step method for perfect steak on the grill.Searing a steak over high heat on the grill caramelizes the sugars and proteins on the outside of the meat, creating a crispy and flavorful crust.
Steak meant to be more done should be placed on the grill ten or fifteen minutes before meat meant to be rare.Don't turn your meat too often; constantly lifting the lid will cool off your grill and cause your steaks to cook more slowly, and it will be harder to maintain a steady temperature.Cook your steak (seasoned with salt) over indirect heat to slowly bring up the meat's internal temperature.Ensure your barbecue is preheated to medium-high on only one side of the grill.Once it's at temperature, place the steak on the cooler side, with the lid closed, to slowly heat up.
