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steak grilling question


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steak grilling question

Citizen_Snips | | Feb 9, 2013 04:27 PM

What's the best way to grill a steak to a particular level of doneness? I've tried simply leaving the steak over direct high heat until the internal temperature is where I want it, but typically by that point the outer surface is burnt, even if I only want the interior to be medium (140 degrees F).

I've also tried the following procedure:

1. turn one of the burners on high; leave the other one off
2. sear both sides of the steak for about 1.5 minutes on the high burner, then move the steak to the section of the grill with no burner on; leave the high burner on
3. close the grill lid and let the interior of the steak reach the desired temperature via convection cooking

The problem is that step 3 takes forever. I can leave a seared steak on the cold side of the grill with the other burner on high and the grill's lid closed for 10-15 minutes and the interior of a 3/4"-1" thick steak still won't reach medium doneness by then.

What am I missing here? Is there a better way to finish off the interior of a steak after the exterior has been seared? Is my method fine, but my grill isn't good enough?

For some reason this idea works fine with a cast iron pan - sear the steak on the cast iron pan, and then put the steak in the oven to cook the interior to the desired level of doneness without overcooking the exterior.

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