Chef Flower's How Do I Make Grill Marks on a Steak?
photo by Chef floWer
- Ready In:
- 2 (250 g) porterhouse steaks or (250 g) sirloin steaks
- olive oil, spray
- black pepper, freshly cracked
- Remove beef from the fridge for about 10 minutes or bring it to room temperature.
- Spray olive oil cooking spray all over the pan and then heat pan until its hot.
- Season with salt and pepper to your liking and add beef to the pan. Cook one side of the beef until red juices appear, spray olive oil on the raw side and turn beef. Cook other side to your liking. Only turn beef once!
- Serve the beef straight from the pan with the salad or vegetables.
- Note: To get the kriss-cross effect on the steak, lift steak and move it the opposite way allow to cook a further few minutes, then turn the steak the raw side, remember only turn beef once but moving it twice on the same side is OK if you want the kriss-cross effect.
Stages of cooking steak:
- Blue rare or very rare - Cooked very quickly, the outside is seared, but the inside is usually cool and still raw. (Cook to about 46°C inside).
- Rare - The outside is grey-brown, and the middle of the steak is red and somewhat warm. (Cook to about 50°C inside).
- Rare plus - The outside is grey-brown, and the middle of the steak is mainly red and warm, with some pink. (Cook to about 52.5°C inside).
- Medium rare - The steak will have a fully red, warm centre and the outside is grey-brown. (Cook to 55°C inside).
- Medium - The middle of the steak is hot and pink surrounding the centre. the outside is grey-brown. (Cook to 60°C inside).
- Medium well - The meat is light pink surrounding the centre and the outside is grey-brown. (Cook to 65°C inside).
- Well done - The meat is grey-brown all the way through on the inside and slightly charred on the outside. (Cook to about 70°C inside).
- Cremated - The meat on the inside is brown, no traces of pink or red should appear, the outside is brown-black.
Questions & Replies
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I make the same thing now and then. I use a KitchenAid stainless-steel grill pan over a screamin' hot fire for just a couple of minutes on each side, for medium-rare. Comes out perfectly every time. The pan was expensive (~$100) but worth every dime. Cleans up just fine in the dishwasher. Sometimes I marinate the steak (usually filet mignon, sometimes DelMonico), but usually just olive oil spray, sea salt, and black pepper. That's almost impossible to ruin.
Im very sad to say this didnt work out 'completly' for me. Im going to chock this up to "user error" because Im clueless about grilling to begin with and the one side of the steaks started to get some nice marks on them so Im still going give it five stars because Im sure it would have worked completly if (1) the top grill rack hadnt disconected and proceeded to fall on top of the steaks. A whole buch of old char (i guess thats what you would call it) fell on top of them and I just had to remove them and get it off. Then after that fiasco was over I flipped them and not one minute later it started POURING rain. Considering I was hardly dressed for that occasion I pulled everything off the grill and ran inside to finish them on the broiler. But, on the bright side, next time DBF is around to grill well have some beautifully grill marked steaks lol.
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