If you love steak, you might think that the only way to enjoy it is by grilling it outdoors on a charcoal or gas grill. But what if you don’t have access to an outdoor grill, or the weather is not cooperating? Don’t worry, you can still grill a great steak on an indoor grill!
Indoor grills are convenient and versatile appliances that allow you to cook various foods quickly and easily. They come in different types and sizes, such as electric grills, stovetop grill pans, contact grills, and smokeless grills. Some of them even have features like temperature control, drip trays, and sear functions.
In this blog post, we will show you how to grill a great steak on an indoor grill using some simple tips and tricks. We will cover:
By following these steps, you will be able to grill a juicy, tender, and flavorful steak on your indoor grill without any hassle. Let’s get started!
Why Indoor Grilling?
Indoor grilling is a great way to cook steak at home. It’s faster than outdoor grilling, it doesn’t require charcoal or gas, and there’s no risk of flare-ups from fat dripping onto the fire. Plus, if you’re using an electric or smokeless grill, it won’t fill your house with smoke like a regular grill would.
Finally, indoor grills are easy to clean and store away when you’re done cooking. So now that you know why indoor grilling is so appealing, let’s look at how to do it right!
How to Choose the Best Steak for Indoor Grilling
The first step to grilling a great steak on an indoor grill is choosing the right cut of meat. Not all steaks are created equal when it comes to indoor grilling. Some cuts are more suitable than others for this method of cooking.
The best steaks for indoor grilling are those that are:
- Thick: You want your steak to be at least 1 inch thick (preferably 1.5 inches or more) so that it doesn’t dry out or overcook quickly on the high heat of the indoor grill.
- Tender: You want your steak to be naturally tender without needing much marinating or tenderizing. Look for cuts that have good marbling (the white flecks of fat within the muscle) as they add flavor and juiciness.
- Boneless: You want your steak to be boneless so that it cooks evenly and fits well on your indoor grill.
Some examples of steaks that meet these criteria are:
- Ribeye: This is one of the most popular steaks for indoor grilling because it has a lot of marbling and flavor. It also has a nice balance of fat and lean meat.
- Strip: This is another favorite cut for indoor grilling because it has a firm texture and a rich taste. It also has less fat than ribeye but still enough marbling for juiciness.
- Filet Mignon: This is one of the most expensive steaks but also one of the most tender ones. It has very little fat but still melts in your mouth when cooked properly.
- Sirloin: This is one of the most affordable steaks but also one of the leanest ones. It has less marbling than ribeye or strip but still enough flavor for indoor grilling.
You can find these steaks at your local butcher shop or supermarket. Make sure they are fresh (not frozen) and have a bright red color with white marbling.
How to Prepare the Steak Before Grilling
- Once you have chosen your steak, you need to prepare it before grilling it on your indoor grill. Here are some steps you need to follow:
- Trim off any excess fat from your steak if needed. You don’t want too much fat on your steak as it can cause flare-ups or smoke when cooking on an indoor grill.
- Bring your steak to room temperature before cooking it. This will help it cook more evenly and faster on the high heat of the indoor grill. Take your steak out of the refrigerator about 30 minutes before cooking it and let it rest on a plate at room temperature.
- Pat dry your steak with paper towels before seasoning it. This will remove any excess moisture from the surface of your steak which can prevent browning or searing when cooking on an indoor grill.
- Season your steak generously with salt and pepper before cooking it. Salt enhances the flavor of beef while pepper adds some spice and aroma. You can also add other seasonings like garlic powder, onion powder, paprika, cumin, rosemary, thyme, etc., depending on your preference.
How to Preheat and Use Your Indoor Grill prepared your steak, you need to preheat and use your indoor grill. Here are some steps you need to follow:
Preheat your indoor grill to high heat. Depending on the type and model of your indoor grill, you may need to plug it in, turn on a switch, adjust a dial, or press a button. If your indoor grill has a temperature control feature, set it to around 400°F (204°C) or higher. If your indoor grill has a sear function, activate it if you want to create a nice crust on your steak. If your indoor grill has a ready light or indicator, wait for it to come on before placing your steak on the grill. If not, preheat your indoor grill for about 10 to 15 minutes before cooking.
Use some oil or cooking spray on your indoor grill if needed. Some indoor grills have nonstick surfaces that don’t require any oil or cooking spray. However, some may need a light coating of oil or cooking spray to prevent sticking and ensure even browning. You can also brush some oil or butter on your steak before placing it on the grill if you prefer.
Place your steak on the preheated indoor grill and cook it for about 3 to 5 minutes per side for medium-rare doneness (or longer if you prefer it more well-done). Depending on the size and thickness of your steak, you may need to adjust the cooking time accordingly. You can also rotate your steak by a quarter turn halfway through each side if you want to create crosshatch marks on your steak.
Use a meat thermometer to check for doneness if desired. The best way to know if your steak is cooked to your liking is by using a meat thermometer inserted into the thickest part of your steak. The USDA recommends an internal temperature of 145°F (63°C) for beef steaks as a safe minimum level. However, you can cook your steak according to your personal preference using this guide:
- Rare: 120°F (49°C) – Cool red center
- Medium-rare: 130°F (54°C) – Warm red center
- Medium: 140°F (60°C) – Warm pink center
- Medium-well: 150°F (66°C) – Slightly pink center
- Well-done: 160°F (71°C) – No pink
How to season and cook your steak
There are different ways to season and cook your steak, depending on your preference and equipment. Here are some general steps that you can follow:
- Pat the steak dry with a paper towel and lightly oil it.
- Season the steak with salt and pepper on both sides. You can also add other seasonings or herbs if you like.
- Heat a heavy pan over medium-high heat until it’s very hot. The best pans for pan-searing are stainless steel or cast-iron.
- Add the steak to the pan and cook for about 7 minutes, then flip and add butter. Baste with butter and cook for another 5 minutes or until done to your liking.
- Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.
Alternatively, you can broil your steak in the oven by heating up your broiler, placing the seasoned steak on a baking sheet, and cooking for about 4 minutes per side or until done to your liking.
Some tips for cooking a perfect steak are:
- Use a meat thermometer to check the doneness of your steak. The USDA recommends an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.
- Don’t overcrowd the pan or oven as this will lower the temperature and prevent browning.
- Don’t cut into your steak while it’s cooking as this will release juices and make it dry.
I hope this helps you cook a delicious steak. Bon appétit!
How to Check for Doneness and Let Your Steak Rest
After you have cooked your steak on, now that you have your indoor grill, you need to check for doneness and let your steak rest. Here are some steps you need to follow:
Check for doneness using a meat thermometer or the touch method. As mentioned above, you can use a meat thermometer to check the internal temperature of your steak and compare it to your desired level of doneness. Alternatively, you can use the touch method, which involves comparing the feeling of your cooked steak to the flesh on your hand. To do this, look at your palm and start poking it where your thumb meets the palm, leading to the index finger1. This is how a rare steak feels like. Move along your fingers and feel how the flesh gets firmer as you go. This is how a medium-rare steak feels like near your index finger, a medium steak near your middle finger, a medium-well steak near your ring finger, and a well-done steak near your pinky finger1.
Let your steak rest for about 5 minutes before serving. This will allow the juices to redistribute within the meat and make it more tender and moist. If you cut into your steak right away, you will lose some of those juices and end up with a dry and tough steak. To keep your steak warm while resting, you can loosely cover it with aluminum foil or place it on a warm plate.
Serve and enjoy your steak with your favorite sides and sauces. You can slice your steak across the grain if you want to make it easier to eat or serve it whole if you prefer. You can also add some butter or herbs on top of your steak for extra flavor. Some popular sides for steak are mashed potatoes, roasted vegetables, salad, bread, rice, etc. Some popular sauces for steak are barbecue sauce, barbecue sauce, chimichurri sauce, horseradish sauce, red wine sauce, gorgonzola sauce, teriyaki sauce, salsa verde, etc1.
Serve and enjoy
Once your steak is cooked to perfection, it’s time to serve and enjoy! Here are a few tips to make the most of your indoor-grilled steak:
- Cut against the grain: To ensure a tender bite, it’s important to cut the steak against the grain. This means cutting across the lines of muscle fibers rather than parallel to them.
- Add a finishing touch: Before serving, consider adding a finishing touch to your steak. This could be a pat of butter, a sprinkle of chopped herbs, or a drizzle of balsamic vinegar.
- Pair with side dishes: Grilled steak pairs well with a variety of side dishes. Consider serving it with roasted vegetables, a baked potato, or a fresh salad.
- Choose the right beverage: A bold red wine, such as Cabernet Sauvignon or Malbec, is a classic pairing for steak. However, if wine isn’t your thing, try a cold beer, a bourbon cocktail, or even a glass of iced tea.
- Enjoy your meal: Grilling a steak on an indoor grill is a great way to enjoy a delicious meal any time of year. Take a moment to savor the flavors and textures of your steak, and appreciate the time and effort you put into preparing it.
FAQs about indoor grilling
What is the best cut of steak for indoor grilling?
You want to choose a cut that is well-marbled with fat, such as ribeye, strip, or sirloin. This will ensure that your steak is juicy and flavorful.
How should I season my steak before grilling?
Season your steak on both sides with salt and pepper, and optionally some garlic powder, onion powder, or other herbs and spices. You can also rub some oil on your steak to help it sear better.
How long should I preheat my indoor grill?
Preheat your grill to high heat (425°F or SEAR) for 10-15 minutes or until the Ready light comes on (if your model has one). This will create a nice crust on your steak and lock in the juices.
How long should I grill my steak for?
The cooking time depends on the thickness of your steak and how you like it done. As a general rule, you can grill your steak for 4 to 5 minutes per side for medium-rare, 5 to 6 minutes per side for medium, and 6 to 7 minutes per side for well-done. You can also use a meat thermometer to check the internal temperature of your steak. For medium-rare, it should be 130°F; for medium, it should be 140°F; and for well-done, it should be 160°F.
How do I know when to flip my steak?
You can tell when your steak is ready to flip by looking at the edges. When a hard sear forms in about three minutes, rotate the steaks a quarter turn to create grill marks. Then flip them over when you see beads of blood form on the surface.
Should I cover my indoor grill while grilling steaks?
No, you should leave the lid open while grilling steaks. This will allow excess moisture to escape and prevent steaming. It will also help you monitor the doneness of your steaks better.
Should I let my steak rest after grilling?
Yes, you should let your steak rest for about five minutes after grilling. This will allow the juices to redistribute throughout the meat and make it more tender and moist. You can cover your steak loosely with aluminum foil to keep it warm while resting.
How should I serve my grilled steak?
You can serve your grilled steak with any sides you like, such as potatoes, salad, vegetables, bread, or sauce. You can also slice your steak thinly across the grain before serving if you prefer.
How do I store leftover grilled steak?
You can store leftover grilled steak in an airtight container in the refrigerator for up to three days or in the freezer for up to three months. To reheat it, you can microwave it on low power until warm or heat it gently in a skillet over low heat.
How do I clean my indoor grill after grilling steaks?
You should clean your indoor grill after every use to prevent food residue from building up and affecting its performance. To clean it properly:
- Unplug your grill and let it cool down completely.
- Wipe off any excess grease or food particles with paper towels.
- Use a damp cloth or sponge with mild soap and water to wipe down the grill plates and drip tray.
- Rinse off any soap residue with clean water and dry thoroughly.
- Avoid using abrasive cleaners or metal utensils that could scratch the nonstick coating of your grill plates.
- Never immerse your grill in water or put it in the dishwasher.
Cooking steak on an indoor grill can be a great way to enjoy delicious, juicy steaks. By following the steps above, you will know how to season and cook your steak for the perfect doneness and how to check for doneness using a thermometer or the touch method. Lastly, make sure to let your steak rest before serving in order to keep all of its juices inside. Enjoy! Now that you have learned how to cook a steak on an indoor grill, it’s time to get cooking! Bon appetite! Happy grilling!
I am Derek Burrows and I am a professional about bar and grill. I have worked in the food industry for many years and have been a part of several successful bars and restaurants. I currently work as the head chef at one of the most popular grills in town.
I love my job and I love to cook. My passion is creating new dishes and experimenting with different flavors. I also enjoy interacting with customers and getting their feedback on my food.