![]() ![]() Will the rule of threes work? The answer is YES! But it is a “modified rule of threes.” ![]() These steaks are normally 2-3 inches thick. Well the best example I can think of is a thick filet mignon medallion. How does this apply to cooking a really thick steak? So let’s put all these variables together and learn how to modify them as we need to. Red almost pink throughout with no sign of gray. Note that in the above cell phone picture that this ribeye is what I consider medium rare. The rule of threes as I discuss is tuned to give you a medium rare steak. If your steak is colder to start you will need to cook it for a bit longer.įinally it is important to note that steak doneness is also an important variable. Again, the choice is up to you but it will directly affect how long you will need to grill. This lets the steak uniformly reach room temperature. I prefer to let my steaks sit at room temperature for about 30 minutes before grilling. Using a steak directly from the fridge will lead to a more undercooked steak. The center of this steak will be colder and will stay colder than the exterior of the steak while you are cooking. Imagine pulling a cold steak right from the fridge and tossing it on the grill. Next, the temperature of the steak before grilling will also have a huge effect on how well done the steak is. Steaks Should be Grilled at Room Temperature The numbers that I give above are relative to MY hand over top of MY heat source. These are all estimates but the key here is that once you get a feel for your own grill setup you will be able to know how long YOUR hand can stay over top of YOUR heat source to grill a perfect steak.Įssentially you’ll be calibrating your own temperature measurement system. Just use the same tips and time considerations for gas or charcoal. This method works for Great for charcoal but this Method also can be used for the Best Natural Gas Grills as well. Holding your hand for 3-4 seconds is about a medium heat and 4-5 seconds is a medium low-low heat. If you can only hold your hand there for 1 second or less you have a way too hot high heat and I advise not cooking just yet. ![]() The amount of seconds that pass before you need to remove your hand is the value you’ll use to assess your grill temperature.įor example if you can hold your hand 1 inch over the grate (directly over the heat source) for 2-3 seconds you have a perfect high heat for grilling a steak. I use the method where you hold you hand 1 inch over the grate and start counting. I find it essential to be able to use your hand to evaluate the temperature of your grill. Temperature of the grill is the next important variable to evaluate. The rule of threes is meant for 1 inch thick steaks. These came from Costco and are routinely 1 inch thick. Beware: Most grocery stores sell steaks that are a bit smaller than 1 inch. ![]()
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