What To Know
- Grilling thick steaks on a gas grill can be a daunting task, but with the right techniques and a little patience, you can achieve mouthwatering results that will impress your family and friends.
- Set up the grill by turning on the burners on one side to high and the burners on the other side to low.
- Once the grill is hot, place the steaks on the hot zone and sear them for 2-3 minutes per side, or until a nice crust has formed.
Grilling thick steaks on a gas grill can be a daunting task, but with the right techniques and a little patience, you can achieve mouthwatering results that will impress your family and friends. In this comprehensive guide, we will delve into the secrets of gas grilling thick steaks, covering everything from choosing the right cut to achieving the perfect doneness.
Choosing the Right Cut
The first step in grilling thick steaks is selecting the right cut. For this purpose, look for cuts that are at least 1.5 inches thick and have a good amount of marbling. Some of the best cuts for grilling thick steaks include:
- Ribeye Steak: Known for its intense flavor and juiciness, with a generous amount of marbling.
- Strip Steak: A leaner cut with a slightly milder flavor, but still tender and flavorful.
- T-Bone Steak: A combination of the ribeye and strip steak, offering a bit of both worlds.
- Porterhouse Steak: Similar to the T-bone, but with a larger filet mignon section.
Preparing the Steaks
Once you have your steaks, it’s important to prepare them properly for grilling. First, remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes. This will help them cook more evenly.
Next, season the steaks generously with salt and pepper. You can also add other spices or herbs to taste, such as garlic powder, onion powder, or paprika.
Setting Up the Grill
For gas grilling, you will need a grill with a two-zone heating system. This will allow you to create a hot zone for searing and a cooler zone for cooking.
Set up the grill by turning on the burners on one side to high and the burners on the other side to low. This will create a hot zone on one side and a cooler zone on the other.
Searing the Steaks
Preheat the hot zone of the grill to medium-high heat. Once the grill is hot, place the steaks on the hot zone and sear them for 2-3 minutes per side, or until a nice crust has formed.
Cooking the Steaks
After searing, move the steaks to the cooler zone of the grill and continue cooking them over indirect heat. The cooking time will vary depending on the thickness of the steaks and the desired doneness.
As a general guide, use the following cooking times for 1.5-inch thick steaks:
- Rare: 6-8 minutes per side
- Medium-rare: 8-10 minutes per side
- Medium: 10-12 minutes per side
- Medium-well: 12-14 minutes per side
- Well-done: 14-16 minutes per side
Resting the Steaks
Once the steaks have reached the desired doneness, remove them from the grill and let them rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful experience.
Achieving the Perfect Doneness
The key to grilling thick steaks is to achieve the perfect doneness. Here are some tips:
- Use a meat thermometer to check the internal temperature of the steak.
- Insert the thermometer into the thickest part of the steak, avoiding any bones or fat.
- Remove the steak from the grill when it reaches the desired internal temperature:
- Rare: 125°F (52°C)
- Medium-rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium-well: 155°F (68°C)
- Well-done: 165°F (74°C)
Slicing and Serving
Once the steaks have rested, slice them thinly against the grain. This will make them easier to eat and enhance the flavor.
Serve the steaks immediately with your favorite sides, such as grilled vegetables, mashed potatoes, or a side salad.
Finishing Touches
To enhance the flavor of your grilled steaks, consider adding some finishing touches, such as:
- Compound butter: Make a compound butter by combining softened butter with herbs, spices, or garlic. Spread the compound butter over the steaks before serving.
- Steak sauce: Serve the steaks with your favorite steak sauce for an extra layer of flavor.
- Fresh herbs: Garnish the steaks with fresh herbs, such as parsley, thyme, or rosemary, for a touch of freshness.
Questions You May Have
Q: What is the best way to season thick steaks?
A: Season the steaks generously with salt and pepper. You can also add other spices or herbs to taste, such as garlic powder, onion powder, or paprika.
Q: How do I know when the steaks are done cooking?
A: Use a meat thermometer to check the internal temperature of the steak. Remove the steak from the grill when it reaches the desired internal temperature.
Q: How long should I rest the steaks before slicing and serving?
A: Let the steaks rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful experience.
Q: Can I grill thick steaks on a charcoal grill?
A: Yes, you can grill thick steaks on a charcoal grill. However, it is important to control the heat and ensure that the steaks are not overcooked.
Q: What are some good side dishes to serve with grilled steaks?
A: Some good side dishes to serve with grilled steaks include grilled vegetables, mashed potatoes, or a side salad.
