How long to grill a steak on a charcoal grill - The rule of threes. Vegan Fish Sauce. For a long time I’ve preached the “Rule of Threes” for explaining how long to grill a steak on a charcoal grill.

An in depth analysis on the topic of How long to grill a steak on a charcoal grill. Temperature, time and thickness of steak is discussed at length. How to Grill Steak. Nothing can beat a perfectly done steak grilled in your own backyard. The key to making great steaks lies in both the cut of meat and the method. Directions. 1 Warm that steak up! Let's start with one of the most important steps in grilling steaks. We want to grill our steaks quickly and evenly, so it is very.

The method is basically “3- 3- 3- 3.” That means: 3 min of grilling steak side 1 over direct heat,3 min of grilling steak side 2 over direct heat,3 min of grilling steak side 1 over indirect heat,and 3 min of grilling steak side 2 over indirect heat. I’ve gotten a lot of positive comments about the method but I’ve also caused a bit of confusion. Let’s re- examine the method. How long to grill a steak? Let’s see: The rule of threes is pretty simple.

This method is based on direct and then indirect grilling so I’ll start here. Direct heat grilling is when the steak is placed directly on the grates directly over top of the heat source. The dome is normally closed. Indirect heat is grilling on the side of the grill opposite of the heat source. The dome is always closed for indirect heat grilling.

Whoa! That's WAAAAY too long on the grill unless we have drastically different ideas of a grill on "high" or what medium rare is, or what an inch and a half is. Heat grill to medium-high heat. Cook potatoes in boiling water 12 to 14 min. or until tender; drain. Cool slightly. Reserve half the dressing. Thread meat, accordion. ★★ How To Cook A Steak Cast Iron Skillet ★★ Discover The Best Recipes!! Breakfasts, Lunches, Dinner, Snacks, and Desserts.[ HOW TO COOK A STEAK CAST IRON. Apple Cobbler on the Grill. Malcom Reed. For over a decade now Malcom Reed has been competing in barbecue competitions. and it didn’t take long for this hobby.

Sometimes direct heat and then indirect heat grilling is referred to as “two zone grilling.” See the picture below: When cooking with direct heat for the rule of threes the dome should be closed. There are a few variables that need to be considered when using the rule of threes for cooking your steak. The variables are: 1. Thickness of steak. Temperature of grill.

Temperature of steak before grilling. Time. 5. How done you like your steak. These variables are dependent on one another. For example, if the grill temperature is not hot enough, then the time needs to be increased.

If the steaks are really thick then the grilling time needs to be increased. If you want a steak rare you need to decrease the grilling time and perhaps reduce the temperature of the steak before grilling. The steaks above are about 1 inch thick. This is perfect for the rule of threes. Easy Stuffed Pork Chops.

Beware: Most grocery stores sell steaks that are a bit smaller than 1 inch. These came from Costco and are routinely 1 inch thick. The rule of threes is meant for 1 inch thick steaks.

Temperature of the grill is the next important variable to evaluate. I find it essential to be able to use your hand to evaluate the temperature of your grill. I use the method where you hold you hand 1 inch over the grate and start counting. The amount of seconds that pass before you need to remove your hand is the value you’ll use to assess your grill temperature. For 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. 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.

Holding your hand for 3- 4 seconds is about a medium heat and 4- 5 seconds is a medium low- low heat. 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. Essentially you’ll be calibrating your own temperature measurement system. The numbers that I give above are relative to MY hand over top of MY heat source. Next, the temperature of the steak before grilling will also have a huge effect on how well done the steak is.

Imagine pulling a cold steak right from the fridge and tossing it on the grill. The center of this steak will be colder and will stay colder than the exterior of the steak while you are cooking. Using a steak directly from the fridge will lead to a more undercooked steak. I prefer to let my steaks sit at room temperature for about 3. This lets the steak uniformly reach room temperature. Again, the choice is up to you but it will directly affect how long you will need to grill.

If your steak is colder to start you will need to cook it for a bit longer. Finally it is important to note that steak doneness is also an important variable. The rule of threes as I discuss is tuned to give you a medium rare steak.

Note that in the above cell phone picture that this ribeye is what I consider medium rare. Red almost pink throughout with no sign of gray. So let’s put all these variables together and learn how to modify them as we need to. How does this apply to cooking a really thick steak?

Well the best example I can think of is a thick filet mignon medallion. These steaks are normally 2- 3 inches thick. Will the rule of threes work? The answer is YES!

But it is a “modified rule of threes.” The one rule that I think should not be altered with the rule of threes is the three minutes of direct heat on each side of the steak. When I cook over a high heat (holding my hand for 2- 3 seconds over the heat) any more than 3 minutes on each side looks too burnt to me. Three minutes is just right for nice grill marks and a good char. So if the direct heat variables are locked this means that only the indirect times can be extended. So for a 2- 3 inch steak the rule of threes will be modified to 3- 3- 4- 4 (remember, this means minutes of direct- direct- indirect- indirect cooking) or maybe even 3- 3- 5- 5.

The extended indirect grilling time cooks the inside of the steak while not burning the surface of the steak. Let’s go through one more hypothetical grilling problem.

Let’s say Mrs. Grilling 2. She means well and by no means will I force her to return the steaks. So my plan of attack would be to leave the steaks in the fridge right up until they are ready to be grilled. I would have a high heat (2- 3 seconds of hand holding over the grate) and I would grill the steaks for 3- 3- 0- 0.

Yup, I would toss out the indirect cooking times. I most certainly would keep the 3 minutes of direct heat for each side because the nice char would still be necessary.

The steak, however, is much thinner so the cooking time is reduced dramatically. Compare this to the really thick 3 inch filet mignon where I would let the steak rest for at least 3.

If I recall correctly the above HUGE steaks required 3- 3- 7- 7. They spent quite a bit of time on the indirect side of the grill! Understandable, they are gigantic t- bones (the top two steaks in the above picture)! My general way to do steaks is to purchase a 1 inch thick steak. I will then sit the steak out at room temperature for 3. My grilling plan is then 3- 3- 3- 3.

This results in a perfectly cooked medium rare steak. If you want to mess around with this method start here and then make modifications as you see fit. I hope that the above re- examination of the “rule of threes” will give you more control over your steak cooking. Remember that each variable is not locked. You can control each variable to better suite your grilling style and taste.

Now that you’ve mastered how to grill a big juicy steak, check out this article on how to grill juicy boneless skinless chicken breasts. Once you master that you’ll be set for life.

How to Cook a Blue Steak. I’ve finally had enough of the internet failing to give me an answer to how to cook a blue steak and have decided to do my own step by step instructions. First off: What is a Blue Steak? If you think about the difference between well done and rare, well there is just as much difference between rare and blue.

It’s way beyond Very Rare. I’ve seen “blue steak” variously described as: take a cow, rip off any horns, wipe it’s arse, and throw a match on it; or my personal favourite: steak so rare, a good vet could bring it back to life! Don’t get me wrong, a blue steak is not Steak Tartare (which is completely raw), it is cooked though of course definitions vary as to what “cooked” means when it comes to a blue steak. When I left home as a teenager, I believed a simple idiom: If it’s not brown, it’s not cooked. So whenever I had steak, I always had it Well Done. So guess what: I hated steak! I rarely (haha) ate it, as it was tough, chewy and tasteless.

I couldn’t see why everyone seemed to rate a “good steak”. It all tasted the same to me: like boot leather. Over the years though, I figured that as half the population hadn’t died by eating rare steak, maybe it didn’t kill you on contact after all! Perhaps people were right that rare steaks were “cooked”. So I looked into it, and here’s what I found.

Here’s my take on it (disclaimer – I know nothing, and the advice here is worth what you paid for it: nothing! If you change your eating habits as a result of this post and die, not my fault, though you may have had a great last meal, lol!): anyway, as I understand it, germs on a piece of steak only grow where they come into contact with air. Therefore, the germs are only ever on the outside surface. This is why you never get even medium burgers, because the mincing process mixes up all the aerated surface bits through out. Burgers have to be well done, to kill the germs in the middle, steak isn’t like this. If you sear the outside surface, you kill the germs. But eating even medium well done (i.

However I implemented mind over matter and slowly went from well done, to medium well done, to medium, to medium rare, to rare, to very rare and finally to our destination: blue steak. I’ll admit, that simple sentence has taken me 1. And now: I love steak!

Gone are the minutes of endless chewing a hunk of leather that required copious amounts of beer to make palatable enough to wash down. Blue steak is tender, juicy, full of rich flavour and best of all, melts in the mouth. This is a great picture of some blue steak: See how only the outside is dark brown, followed about a few millimetres of light brown, then the middle is as red and bloody as the day it was born. Yummy! 😀 But anyway, back to the point of this post: how to cook the perfect blue steak! Here’s how I do it: Get the best bit of steak you can: go for fillet steak if you can get it, or sirloin steak, or if you must rump steak.

However, also try to get the thickest cut possible. If you can, leave it out of the fridge for a few hours before cooking. This is to bring the steak up to room temperature, which will help the middle become warm, considering the quick cooking time (2- 3 minutes). Salt and Pepper the steak to taste, I like a bit of sea salt and a lot of cracked black pepper corns. You can also add some herbs if you like, a sprinkling of rosemary is my favourite. Heat some (extra virgin) olive oil in a large frying pan.

Set the heat to HIGH, you want it HOT. Pop in a small nob of butter, which should bubble immediately. Now carefully place your soon to be blue steak in the frying pan. Try to leave it alone, don’t fuss over it. No stirring or prodding, no weighing it down or pressing, the occassional shake of the pan should be all that’s required to alleviate your worries that it might be sticking. Make sure the heat is still on high. If your steak is thin, after 1 minute, that side will be done so turn it over.

If your steak is thick, you might be inclined to stretch to 1. After the 2nd side is done, you should ensure that no part of the surface of the steak is still uncooked. If you have a particularly thick steak, it’s possible the sides aren’t cooked, so manipulate the steak to slowly roll it round on its side. And we’re done! Your newly cooked blue steak is ready for eating. The one I had for tea tonight was a nice Zone Diet friendly version, so I had it with a simple side salad and a black pepper sauce made from the liquor left in the frying pan, I simply added some beef stock, some red wine, and a dash of single cream. Zone diet experts will notice that this is probably a bit short on carbs for a properly balanced zone meal, but ask yourself this: where did the wine for the sauce come from, and what do you think happened to the rest of the bottle! EDIT March I’ve finally got round to making a Cooking a Blue Steak Video.