How Long Do You Grill,…

Archive for the ‘How Long Do You Grill Steak?’ Category

Grilled Ribeye is my favorite steak to grill and to eat.  It is a juicy and flavorful steak that will please almost anyone.  Ribeye can be tricky to grill, but is worth the effort.

Directions:

1. Cut the prime rib into one inch thick steaks.  You can cut off the fat lip at the end, but I recommend leaving it for flavor.  The lip fat also taste delicious if it is slightly crispy on the outside after cooking.
2. Pre-heat the grill to med-high to high and make sure the grill is very clean.  You may want to wipe or spray a little oil on the grill grates to help prevent the ribeye from sticking. I like to use a very hot grill.
3. Lay the steak on the hot grill.  If the grill is hot enough the steak should sizzle when you place it on the grill.  Depending on how hot the grill is you may have to wait about 3-4 minutes before turning the ribeye. Rather than rely on the clock you can check the steak by lifting a corner and looking for a good sear mark.  Turn the steak over.
4. Cook the steak for a few minutes and check the bottom again.  If there is a sear mark then turn it again.  This time turn it so the grill crosses the sear marks.  This will make the familiar X or diamond sear marks.
5. It takes a lot of experience to determine if the steak is done.  There are a lot of methods

Grilled Ham Steak is one of the easiest steaks to grill.  The reason for that is the ham is already cooked and all you need to do is heat it up and eat. Ham Steak makes a very quick meal if you are in a hurry, and does well if you need to feed a large number of people at one time. Great for picnics!





Directions:

1. Cut into 3/4 inch or 1 inch thick steaks.
2. Pre-heat grill on med-high to high.
3. Lay steak on grill.
4. Check the steak within 2-3 minutes by lifting the edge of steak. Look for a good sear mark.
5. Flip steak to other side.
6. Cook about 2-3 minutes and check underside for sear marks. The steak may be done before the second side sears well, so do not wait just for the sear marks. Touching the steak should still have a spring back effect.  If not then it is overcooked.
7. Remove steak from grill and serve.

Safe Internal Temperature:  140-160 degrees if raw. Precooked can be eaten cold.

Tips:

• Grilled Ham Steak does very well with a brush on glaze, like honey mustard.  Brush on each side just before placing on grill.  Brush more if you want. The glaze will bubble and brown when done.
  
• It’s common to cook the first side a little long.  The second side may not take as long to cook, so watch close.
• All grills are different in the amount of heat produced, so watch your steak closely.  If the grill is too hot the bottom will burn even though the top is still cold.  If the grill is not hot enough the steak will not have good sear marks and will be dry.