Indirect Heat Grilling Steak

Fat and juices are literally pushed out of the meat.

Indirect heat grilling steak. For best results mix direct and indirect heat. Select a 1 to 3 inch thick beef steak. After you have seared both sides nicely over direct high heat slide the steaks to a part of the grill that is not so hot perhaps over indirect heat and finish cooking them safely there. When it gets close to the desired cooking temperature about 10 degrees away flip it onto the hot side of the grill.

This way one side of your grill offers direct heat whereas the other side will provide indirect heat. How to set up your grill for indirect heat open the lid of your gas grill and make sure all control knobs are in the off position. Indirect heat grilling is usually done with the lid on to trap the heat inside the grill and you can add wood chips to the mix to turn your grill into a smoker and infuse the food with extra flavor. Sear it for a few minutes on each side until it s finished cooking and you ve gotten your grill marks.

You can t put moisture back inside a steak. Season your steak with salt. As steaks grill over high heat they lose moisture. Slowly open the valve on your propane tank all the way or turn on the gas at the source and then wait a minute for the gas to travel through the gas line.

Choose direct or indirect heat and cooking time based on the thickness of meat and desired doneness. Look to indirect heat grilling when cooking large pieces of meat like whole chickens roasts or cedar plank fish. First make sure the indirect heat section of the grill is around 225 f use a grill thermometer with a clip to check add the steak to that cooler part of the grill and then cover the grill. This technique is called indirect grilling but it s more like roasting which means indirect heat lower temps and longer cooking times.

Indirect grilling is effective for large cuts of meat thick steaks roasts or even entire chickens that need long slow heat or foods like pizza that need to be seared then finished slowly. Check out our indirect grilling guidelines for more cooking time information. This will promote even cooking inside and out. For the most accurate doneness test check thick lean cuts such as top round.

The outside and layer below it tend to be heavily charred and dry by the time that the center reaches the desired temperature unless you are a black and blue fan. If using direct heat trim excess surface fat from steaks to minimize flare ups.