I would first season the steak. Turn on on burner leaving one side of the grill left in the off position. First sear the steak on both sides which locks in the juices and leaving those great looking grill marks. Then take your steak and set it on the side that does not have the burner on. Check the temperature of the grill, if it is sitting at 300 to 325 degrees...your looking good. now this is where personal preference comes into play. I like my steaks at a good mid-rare, so i would think 15 to 20 minutes or so should do it. But please check often and don't leave the grill if you don't have to, as things can change pretty quick and you don't want to over cook those great looking steaks.
Cook a 1" cut 4 1/2 minutes on each side at about 450 degrees F, flipping only once to maintain juices.
I'd say on a hot grill, about 4-5 minutes on each side.
For a medium to medium-rare steak, I would grill this over hot coals for 6 minutes on the first side. Turn and grill for about 4 minutes on the other side.
How long to grill a steak depends on the level of doneness desired. A one inch medium rare steak should be grilled for 5 minutes on one side and then 4 minutes on the other.
for a steak one inch thick cook for 7 minutes, flip it over and cook an additional 5 minutes Depends totally on the thickness and the temperature you are cooking it at. I myself have a 1500 degree char broiler and it takes about four minutes to hit 140 degrees internal temperature on a one inch steak. If I cooked it under there for 12 minutes it would be charcoal.
HOW LONG SHOULD YOU COOK A MIDIUM WELL STEAKType your answer here...
Actually, you cook -- that is, heat up -- a steak on grill. YOu don't cool it. <grin> If you are asking how long you should wait to let the meat "rest" or "relax" after removing it from the grill, five to ten minutes is a good rule of thumb. The rest period allows the juices to retract into the meat, so they don't run all over the plate when the steak's cut.
That is always a trick and here are a few tips to help with it. One is to figure out how well you wish to cook it. I would recommend that you use a good meat thermometer as you cook it and check it often. Typically four minutes a side will get you a rare steak, but it will vary by how far from the heat and how hot it is. The thickness of the steak will be a large factor as well. One thing that will help is to cook the steak and learn the 'feel' of the meat as it get more and more done.
It depends on how you like your meat. It also depends on how much the strip steak weighs and how thick it is. For example, a 2 inch boneless steak should be cooked a total of 18 minutes, 9 minutes each side over a hot grill.
steak is a very precise meat to cook to someones taste. with it being frozen that would make it even harder as by the time the core of the ribeye is how you like your steak the outside will be overdone. you would be best putting it into the fridge the day before use
Filet are usually cut pretty thick. There are many variables to consider. The temperature of the grill and the thickness of the steak are the two biggest. And the desired degree of cooking is important. Five to eight minutes on each side for a filet cut over a very hot grill will normally get you about a medium. It is best to practice using a good meat thermometer and learn the 'feel' of a steak cooked the way you like it.
There is no reason to pre-cook a steak. As long as you don't try to cook it too fast and allow it to come up to full temperature, you should be fine. A meat thermometer is very useful to make sure you reach the desired level of doneness.
Cooking a bison steak is very similar to cooking a normal steak. They are generally slightly tougher, so you do not want to cook them too long.