Grilled Steak Recipe with Spicy Slaw (2024)

FAQs

What is the rule of 3 for grilling steaks? ›

As a rule of thumb, when cooking steaks that are 1-1/2 inch thick, you want to go by the 3-4 rule. That is, three minutes per side on direct heat, then four minutes per side on indirect heat. That will get your steaks to a beautiful pink medium-rare.

It keeps them in place and helps their flavor travel. Plus, because mayonnaise has so much fat, you don't have to separately grease the grates, which diminishes the potential for flare-ups. Feel free to use any dry rub you like on steak, or here's a recipe for a new favorite.

3. Season the Steak: Steaks don't need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper. If you want to get fancy, you can add spices like chili powder, paprika, or garlic powder to the rub.

The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.

But the reality is that flipping a steak repeatedly during cooking—as often as every 30 seconds or so—will produce a crust that is just as good (provided you start with meat with a good, dry surface, as you always should), give you a more evenly cooked interior, and cook in about 30% less time to boot!

Sear the steaks.

Place the steaks directly over the hottest area of the grill. If your grill has a hot spot (where everything seems to burn) that's where you should sear them. Place them on the grill for at least 3 minutes before flipping. Sear for another 3 minutes.

Enhancing the Steak's Natural Qualities

A great steak stands on its own, but even the best cuts benefit from a touch of butter. The reason lies in the fat-soluble flavor compounds found in both butter and meat. When combined, these compounds create a richer, more intensified taste experience.

Adding butter to steak is completely based on your personal preference but here are a few reasons that professional chefs approve of doing so: It increases flavor and richness. It makes for a glossy finish. It enhances the steak's texture.

Coffee-rubbed steak adds an undertone of charring to the flavor of your steak. It helps to highlight the flavor of the outside of the steak to give it different flavor layers without the risk of overcooking.

Dry the steak: Pat the steak dry with paper towels to remove excess moisture. This helps in achieving a better sear on the grill. Season with salt and pepper: Generously season both sides of the steak with kosher salt and freshly ground black pepper. Salt helps to enhance the natural flavors of the meat.

Why not grill with olive oil? ›

Most olive oils have a low smoke point, so when they come into contact with the high heat of the grill they'll start to break down, burn, and add off-odors to your food.

The fast food chain was forced to stop selling its coleslaw tubs when a supply issue meant the slaw would have to be served up without the dressing. “We are currently experiencing a supply issue with our KFC coleslaw dressing,” a KFC spokesperson said. The slaw is made up of cabbage and carrots coated in mayonnaise.

Finely diced ingredients

What's more, KFC finely dices everything so you don't have to chew that much, and all the flavors and textures blend perfectly. More specifically, they dice cabbage, carrots, and onions, which are all crunchy and have a pleasant mouth feel.

Is Broccoli Slaw Healthier Than Cabbage Slaw? Broccoli slaw is packed with many antioxidants and other nutrients that cabbage does not offer.

Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Filet mignon is one of the thickest cuts of steak you can have, usually ranging from two to three inches thick. For a medium rare cook, you should plan on a grill time between 5-6 minutes on each side. A medium cooked filet mignon will likely take closer to 6-8 minutes on each side.

To cook a 3-inch-thick steak, use indirect heat. Follow directions below; cook steak 40 to 45 minutes for rare, 50 to 65 for medium. Direct Heat: Place steak on grill with heat directly under it. Cook, turning once, until meat is browned and desired doneness.

As a rule of thumb (for a steak 22mm thick) – cook 2 minutes each side for rare, 3-4 mins each side for medium-rare and 4-6 mins each side for medium. For well done, cook for 2-4 minutes each side, then turn the heat down and cook for another 4-6 minutes.