As we move into warmer weather, one of the most common questions that I hear is this – “How long will it take to cook these steaks on the BBQ”?
Well…the answer is this –“It depends on the cut/steak, (Flank, Filet, New York, Ribeye, Chops, etc.) it depends on the heat source, (Live charcoal, gas grill, Weber, etc.) and of course it depends on how you want your steak cooked”.
So here are some general guidelines, along with a few food safety notifications from the King County Department of public health and the USDA.
- Allow the steaks to come to room temperature. Don’t leave them on the counter all day, just let them sit out for about ½ hour before cooking
- Rub steaks with a little bit of olive oil and season with Kosher salt and fresh ground black pepper
- Pre-heat grill and allow it to get “good and hot”
- Place steaks on the grill and allow to sear well on one side before turning and searing on the other side. (It’s OK to turn multiple times to avoid burning or overcooking) Use an “insta-read” thermometer to determine the internal temperature of the steak. Simply cook to your desired temperature
- Rare (red throughout with a cool center) internal temperature of 110°
- Medium-rare (pink on the inside, red center) internal temperature of 120°
- Medium (Pink throughout) internal temperature of 130°
- Medium-well (Slightly pink center) internal temperature of 140°
- Well-done (Cooked throughout, no pink) internal temperature of 155+°
- Remember that steaks will generally continue to cook slightly after they are removed from the grill
- Allow the steaks to “rest” for a few minutes before cutting or serving. This allows the juices to set and you’ll end up with a juicier, more flavorful steak
Now, after all that – a few notes from the King County Department of Public Health and the USDA –
The King County Department of public health reminds you that consumption of raw or undercooked meats, poultry, eggs, fish or shellfish may increase your risk of food-borne illness.
USDA recommended safe minimum internal temperatures
- Cook all raw beef, pork, lamb, veal steaks, chops and roasts to a minimum internal temperature of 145° or above, as measured with a food thermometer before removing meat from the heat source.
- Always cook ground beef, pork lamb and veal to an internal temperature of 160° as measured with a food thermometer before removing meat from the heat source.
- Cook all poultry to a safe minimum internal temperature of 165° as measured by a food thermometer.