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Grilling A Thick Steak On A Gas Grill: Easy And Delicious

Looking to savor a juicy, perfectly grilled thick steak? Look no further! In this article, we’ll guide you step-by-step on how to grill a thick steak on a gas grill,

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Looking to savor a juicy, perfectly grilled thick steak? Look no further! In this article, we’ll guide you step-by-step on how to grill a thick steak on a gas grill, ensuring a mouthwatering result that will impress your taste buds. Whether you’re a novice griller or a seasoned pro, our expert tips and techniques will help you achieve that deliciously charred exterior and tender, pink center that makes a steak truly exceptional. So gather your ingredients and fire up the grill – it’s time to elevate your grilling game and become a master in the art of grilling thick steaks!

Grilling a Thick Steak on a Gas Grill: Easy and Delicious

How to Grill a Thick Steak on a Gas Grill

Grilling a thick steak on a gas grill can seem intimidating, but with the right technique and a few key tips, you can achieve a perfectly cooked, juicy steak every time. In this guide, we will walk you through the process of grilling a thick steak on a gas grill, from choosing the right cut of steak to mastering the perfect grill marks. So let’s fire up the grill and get started!

Choosing the Right Cut of Steak

When it comes to grilling a thick steak, selecting the right cut is essential. Here are some popular choices that work well on a gas grill:

1. Ribeye: Known for its marbling and rich flavor, the ribeye is a favorite among steak lovers. It is best cooked to medium-rare or medium to preserve its tenderness.

2. T-Bone: This steak features a T-shaped bone with two different cuts on each side – a tenderloin and a strip steak. It offers the best of both worlds and is perfect for those who enjoy different textures and flavors in one steak.

3. New York Strip: The New York strip, also known as a strip steak, is a tender and flavorful cut. It has less marbling compared to a ribeye but still delivers excellent taste and juiciness.

4. Filet Mignon: A classic and highly sought-after cut, filet mignon is known for its tenderness. It has a mild flavor and is typically cooked to medium-rare or medium for the best results.

Preparing the Steak

Before you fire up the grill, there are a few steps you should take to prepare the steak:

1. Remove the steak from the refrigerator: Take the steak out of the refrigerator at least 30 minutes before grilling to allow it to come to room temperature. This will ensure even cooking.

2. Season the steak: Generously season both sides of the steak with kosher salt and freshly ground black pepper. You can also add other seasonings or a dry rub of your choice to enhance the flavors.

3. Pat the steak dry: Use paper towels to pat the steak dry. This step helps ensure a good sear and prevents excessive moisture on the surface.

4. Optional: Marinate or dry age the steak: If desired, you can marinate the steak or dry age it in the refrigerator for a few days. These techniques add extra flavor and tenderness to the meat.

Preheating the Gas Grill

Before placing the steak on the grill, it is crucial to preheat the gas grill properly. Follow these steps:

1. Clean the grill grates: Use a grill brush to remove any debris or residue from the previous use. Clean grates help prevent sticking and ensure even heat distribution.

2. Preheat the grill: Preheat the gas grill to high heat, typically around 450°F to 500°F (232°C to 260°C). Close the lid and let the grill heat up for about 10-15 minutes.

3. Oil the grill grates: Using tongs, dip a paper towel into a high smoke-point oil like canola or vegetable oil. Rub the oiled paper towel over the grill grates to create a non-stick surface.

Grilling the Thick Steak

Now that the steak is seasoned, and the grill is preheated, it’s time to start grilling. Follow these steps for perfectly grilled steak:

1. Sear the steak: Place the seasoned steak on the preheated grill grates. Close the lid and let it sear for 2-3 minutes. This initial sear helps create those coveted grill marks.

2. Rotate the steak: Using tongs, rotate the steak 45 degrees. This rotation will give you those beautiful crosshatch grill marks. Sear for another 2-3 minutes.

3. Flip the steak: Flip the steak over using tongs. Close the lid and continue grilling for the same amount of time as the sear side. The timing will depend on the desired doneness and thickness of the steak.

4. Check the internal temperature: To ensure the steak is cooked to your preferred doneness, use an instant-read meat thermometer. The following are the general temperature guidelines for steak:

– Rare: 120°F to 125°F (49°C to 52°C)
– Medium Rare: 130°F to 135°F (54°C to 57°C)
– Medium: 140°F to 145°F (60°C to 63°C)
– Medium Well: 150°F to 155°F (66°C to 68°C)
– Well Done: 160°F and above (71°C and above)

5. Rest the steak: Once the steak reaches the desired internal temperature, remove it from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

6. Slice and serve: After the resting period, slice the steak against the grain to ensure maximum tenderness. Serve immediately and enjoy!

Tips and Tricks for Grilling Success

Here are some additional tips and tricks to help you become a grill master:

– Use a meat thermometer: Investing in an instant-read meat thermometer is crucial for consistently achieving the desired level of doneness. This takes the guesswork out of grilling and ensures perfectly cooked steaks every time.

– Avoid excessive flipping: To achieve those beautiful grill marks and a flavorful crust, avoid flipping the steak too often. Remember, each time you flip, you lose contact with the high heat, which can affect the sear.

– Let it rest: Resting the steak after grilling is essential for a juicier and more flavorful end result. The resting period gives the meat fibers a chance to relax and retain moisture.

– Experiment with seasonings: Don’t be afraid to get creative with your seasonings. Try different combinations of herbs, spices, or marinades to add unique flavors to your steak.

– Practice makes perfect: Grilling a thick steak takes practice. Don’t get discouraged if your first attempt isn’t perfect. Keep trying, and soon you’ll find the ideal technique that works for you.

Now that you have mastered the art of grilling a thick steak on a gas grill, it’s time to gather your ingredients, fire up the grill, and enjoy a delicious, perfectly cooked steak. Remember, practice and patience are key, and soon you’ll be grilling steaks that rival those of top-notch steak restaurants. Happy grilling!

Grilling Thick Ribeye Steak – PoorMansGourmet

Frequently Asked Questions

What temperature should I set my gas grill to cook a thick steak?

To properly cook a thick steak on a gas grill, preheat the grill to a high heat of around 450-500°F (230-260°C). This high temperature ensures a nice sear on the outside while keeping the inside juicy and tender.

Should I marinate the steak before grilling?

While marinating a steak can add flavor, for a thick cut of steak, it is not necessary. The natural flavors and juices of a thick steak are typically enough to create a delicious meal. However, if you prefer marinating, feel free to do so for added taste.

How do I determine the doneness of a thick steak?

To determine the doneness of a thick steak, you can use a meat thermometer. Insert it into the thickest part of the steak: 120-125°F (49-52°C) for rare, 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium, and 150-155°F (66-68°C) for medium-well. Alternatively, you can use the finger test or rely on experience to judge the steak’s doneness.

How long should I grill a thick steak?

The grilling time for a thick steak will vary depending on the thickness and desired doneness. As a general guideline, for a 1-inch thick steak, grill each side for about 4-5 minutes for medium-rare. Adjust the time accordingly based on your preferred level of doneness and steak thickness. It’s essential to monitor the internal temperature with a meat thermometer to avoid overcooking.

Should I let the steak rest after grilling?

Yes, it’s crucial to let the steak rest for a few minutes after grilling. This allows the juices to redistribute throughout the meat and results in a more flavorful and tender steak. A good rule of thumb is to let the steak rest for about 5-10 minutes before slicing or serving. Cover it loosely with foil to help retain the heat.

Final Thoughts

Grilling a thick steak on a gas grill can be a delicious and satisfying cooking experience. Firstly, preheat the gas grill to high heat to ensure the steak cooks evenly. Secondly, season the steak with salt, pepper, and any desired herbs or spices. Place the steak directly on the hot grill grates and sear for a few minutes on each side to get those beautiful grill marks. Lower the heat to medium and continue cooking until the steak reaches the desired level of doneness. Finally, let the steak rest for a few minutes before slicing and serving. By following these steps, you can enjoy a perfectly grilled thick steak on your gas grill.

Albert T. Sikes

Albert T. Sikes

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