Gas-Grilled Strip or Rib Steaks
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
Before You Begin
Depending on the heat output of your gas grill, you may need to cook the steaks over the cooler part of the grill for an extra minute or two. For more flavor, sprinkle on enough of one of the associated rubs to cover the steak, and gently pat it to adhere before grilling.
Instructions
- Turn on all burners to high, close the lid, and heat the grill until very hot, about 15 minutes. Scrape the grill grate clean with a grill brush. Leave one burner on high and turn the other burner(s) to medium.
- Meanwhile, sprinkle both sides of the steaks with salt and pepper to taste. Grill the steaks, uncovered, over the hotter part of the fire until well browned on one side, 2 to 3 minutes. Turn the steaks; grill until well browned on the other side, 2 to 3 minutes. (If the steaks start to flame, pull them to the cooler part of the grill and/or extinguish the flames with a squirt bottle.)
- Once the steaks are well browned on both sides, slide them to the cooler part of grill. Continue grilling, uncovered, to the desired doneness, 5 to 6 minutes more for rare (120 degrees on an instant-read thermometer), 6 to 7 minutes for medium-rare on the rare side (125 degrees), 7 to 8 minutes for medium-rare on the medium side (130 degrees), or 8 to 9 minutes for medium (135 to 140 degrees).
- Remove the steaks from the grill and let rest for 5 minutes. Serve immediately.
Yield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
As we set out to find a simple spice rub recipe to dress up steaks, we wondered how many spices we’d need for the best rub. We found that because relatively few spices taste better when heated, a five-ingredient spice rub recipe (made with carefully chosen ingredients) is preferable to a pantry-emptying rub. Many proponents of spice rubs profess the benefits of toasting whole versions of all spices and grinding them fresh. To our great surprise, the flavor of steaks rubbed with freshly toasted and ground spices was indistinguishable from that of steaks rubbed with preground, untoasted spices.
Before You Begin
Depending on the heat output of your gas grill, you may need to cook the steaks over the cooler part of the grill for an extra minute or two. For more flavor, sprinkle on enough of one of the associated rubs to cover the steak, and gently pat it to adhere before grilling.
Instructions
- Turn on all burners to high, close the lid, and heat the grill until very hot, about 15 minutes. Scrape the grill grate clean with a grill brush. Leave one burner on high and turn the other burner(s) to medium.
- Meanwhile, sprinkle both sides of the steaks with salt and pepper to taste. Grill the steaks, uncovered, over the hotter part of the fire until well browned on one side, 2 to 3 minutes. Turn the steaks; grill until well browned on the other side, 2 to 3 minutes. (If the steaks start to flame, pull them to the cooler part of the grill and/or extinguish the flames with a squirt bottle.)
- Once the steaks are well browned on both sides, slide them to the cooler part of grill. Continue grilling, uncovered, to the desired doneness, 5 to 6 minutes more for rare (120 degrees on an instant-read thermometer), 6 to 7 minutes for medium-rare on the rare side (125 degrees), 7 to 8 minutes for medium-rare on the medium side (130 degrees), or 8 to 9 minutes for medium (135 to 140 degrees).
- Remove the steaks from the grill and let rest for 5 minutes. Serve immediately.
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