How do you bbq the perfect steak?

27 comments

1. You don’t..if you want to do a perfect steak you do a reverse sear method in the oven and you either finish it on a grill or on a very hot pan.

2. In my opinion you smoke it

3. That’s a difficult question to answer because there are so many variables which are all subjective. My advice is to check out r/BBQ and r/smoking for recipes, tips, and resources to learn how to make your perfect steak.

   That being said, my favorite way is season the steak the night before and reverse sear the steak using mesquite wood.

4. on a gril … fitrst you heavily salt and pepper your ROOM TEMPERATURE steak. not frersh out the fridge. then on a searing hot grill you place the steak with high heat. for a 1 inch steak. 2 mins each side. make sure you get those grill marks. rest for 5 mins before cutting into. should be rare to medium rare.

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   Preferred method is to take room temp steak heavily salt and pepper. place in a searing hot cast iron pan with a little oil for 2 mins. or depending on thickness until you get a good sear and the steak easily comes off the pan without sticking. a 1 inch steak takes maybe 90 seconds to 2 mins. flip the steak and sear again. take off heat . place 2 tablespoons salted butter, a few cloves of garlic and some rosemary now just using the residual heat of the cast iron youkeep basting the steak with that melted butter for another 5 minutes. let steak rest for 5 mins.

   for thicker steaks you may want to use the reverse sear method where you cook the steak in the oven at 225F degrees till the inside of the steak is at 110 degrees F. this will be a rare steak. then you go onto the grill or in the pan.

5. Steak doesn’t belong on a BBQ. You need to learn how to cook it in a pan and oven.

6. You’ll need a meat thermometer. Ideally, you want a wireless kind that you can leave in the steak while it’s cooking so you can pull the steak when it’s at the right internal temperature.

   It takes longer, but slow-cook methods like sous vide and reverse-sear will give you a great steak, but they require really precise temperatures and take… well, they take an hour or more.

   There are faster methods (ripping hot grill, hot cast iron skillet) that cook faster, but you have to watch the temperature more closely, and because of the ‘rise-and-rest’ effect, you have to cook it to a lower temp before pulling it off the heat.

   You absolutely should be adding at least salt and pepper to the meat, and those should be put on as early as possible; 30 minutes before you plan to put the meat on the grill, If you have a baking tray and rack, you can actually put salt on the meat, put the meat on the rack, and put the whole thing in the fridge the nigh before to let the salt penetrate the meat and dry it out a bit.

   Before you put the steak on that hot grill or pan, take a paper towel and blot the surface as dry as you can. Dry surface = good sear and crust.

   EDIT: seeing a **lot** of questionable opinions in this thread, so I’m adding a few of my own…

   1.) “Should I leave the steak out to come up to room temperature before cooking it?” You [probably](https://www.youtube.com/watch?v=TUGILGW6N-E&ab_channel=SousVideEverything) don’t [need](https://www.youtube.com/shorts/GZx2n_sOGj8?&ab_channel=HeroCentral) to. Even [‘expert panels’](https://steakschool.com/learn/perfect-steak-preparation/#:~:text=steaks%20are%20cooked.-,On%20bringing%20steak%20to%20room%20temperature%3A,ample%20for%20a%20500g%20steak.) are split on the topic. Dry-brining beforehand and/or blotting the surface of the steak dry before searing seem to be much, much more important.

   2.) I talked about measuring temperature, because that’s the best way to measure the ‘doneness’ of a steak. (Rare vs. medium vs. well done, etc.) But I didn’t talk much about how done a steak “should” be, and this is one of those topics where people confuse ‘general advice for beginners’ with “absolute rules that must be followed”. The target temperature for a steak depends on both your personal preference, and quite heavily on the *specific cut of beef* you’re cooking. here are some cuts of steak that have great flavor cooked all the way up to well-done, like flat-iron, skirt, and flank steak. Steaks that have a lot of marbling (think ribeye, chuck-eye, and Denver) benefit from being cooked to medium or even medium-well, so that the fat softens and renders. Steaks with less marbling and where tenderness is a more significant factor (New York strip steak, picanha, and tenderloin filet) should be on the medium-rare to rare side.

7. First, a good steak is always rare. Sometimes medium rare. Medium is pushing it. If someone wants it well-done, slap the everliving fuck out of them. Don’t ruin a steak by over-cooking it.

   The steak should be dry-aged for a couple of days before cooking it. It should be at room temperature when you put it on the grill
   NEVER buy frozen steak. If it’s ever been frozen, you might as well just grind it to hamburger, it’s not going to be a good steak at that point.

   Go to a butcher, not a grocery store. They should do the butchering on site. If you can find one, get a REAL porter house, it should be about 2″ thick, and have the fillet still attached. Sadly, they’re hard to come by in the US, as the mother fucking USDA changed the definition of a porterhouse to not include the fillet, so sellers can cut that off and sell it separately. Thus you know your butcher is good if they can get you a porterhouse in tact, and not just a glorified T-bone.

   Serve with sautéed lions mane mushrooms and bloody dock (sorrel). Also get some real worchestershire sauce, not that French’s shit. The real stuff is made with anchovies, check the ingredients.

8. Easy buddy this topic might be a little too hot for this sub. Wars have been started for lesser disagreements.

9. Most people will say reverse sear, but that destroys the internal temperature gradient and overcooks the center, if you are looking for a perfect rare or medium rare.

   A reverse sear does fine for medium and above, and if you’re really good you can get close to a medium rare (but a bit more medium).

   I do lump charcoal on a grill, let it go gray with only a few blue flames, then sear the steak for the appropriate minutes per side for the thickness and desired doneness. Yes, it’s an art, and, yes, you need to be skilled to be consistent. But, I’ve gone head-to-head with the reverse sear guys, and crushed them ever time, with this. Even they admit defeat, themselves, when I present my “art”.

10. In my opinion reverse searing a steak is better so I don’t know how to do that. Also funny enough I’m in a BBQ because here in Israel its our independence Day

11. Practice experimentation. No person is the same so perfect is ur own prefence.

12. Never believe your steak is perfect

    Only that your next one may be

13. Sear it on the searing burner for 2 minutes on each side, move to regular burners and cook for 4-5 minutes each side for medium rare. But this is highly dependent on what grill you own and how it cooks so you need to pay attention to it until you know how long per side after searing for medium rare.

14. 1 1/2-2″ ribeye. I apply my rub 1-2 days before I intend to grill them, wrap, and put in fridge. Pull out of the fridge at least 2-3 hours before grilling, to get to room temperature. Pre-heat grill(I use gas) to 500-550°. Put steaks on grill, about 5 minutes/side, only 1 flip. Adjust heat as needed to keep around 500°. Pull steaks off the grill, cover and rest for about 10 minutes. This gets me rare to medium rare, and juicy, every time.

15. I also use the reverse sear method but only for thick steaks. I like it better than sous vide because you get a better crust since the outside dries out.

    If I have a thin steak, I just cook it on the pan.

16. depends on the cut and thickness of the meat. Medium rare is or rarer if you prefer is the goal. Reverse sear is only really necessary for cut thicker than 2″. An instant read thermometer comes in handy. Once it hits between 130 or so pull it anx let it rest for about 10 mins.

17. I’ve tried it all, but the perfect steak for my tastes is a bone-in ribeye, 1.5″ – 1.75″ thick.

    Seasoned by softening 2 sticks of real butter, blending sea salt and freshly cracked black pepper into that to taste.

    Then take the steak from the fridge, pat it dry with a paper towel and dip it into the softened butter blend until its completely coated, then cover it and set aside.

    Or coat the board with the salt and fresh pepper and press both sides of the steak into seasonings. Then coat and set aside.

    Do this 12 hours at absolute minimum before its to be cooked. 24 to 36 hours is best.

    I cook on a charcoal grill, not gas. High heat with high coal placement. 90 seconds per side.

    Perfect! (For me)

18. I need this, I plan on cooking the perfect steak for mother’s day.

19. You don’t bbq steaks.

20. I use charcoal and mesquite wood chunks to smoke them.

21. Very carefully

    and with love.

22. You don’t barbecue steaks, maybe with the exception of skirt. A Ribeye, strip, sirloin, filet, and so on is best done with a cast iron pan and a broiler. You can grill as well but I prefer a pan because those juices stay in. Salt, pepper, butter. Nothing more needed

23. S&P and olive oil

    5 min, flip

    3 min, flip

    3 min, wrap in foil

    Or sous-vi it and finish on the grill for a minute

    Note: cooking times are subjective, use as loose guide

24. Fire

25. Salt and pepper. Four minutes per side.

26. I know it’s on charcoal

27. Well done and laugh at all triggered gatekeepers.