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This article was co-authored by Hans Cho. Hans Cho is a Korean BBQ Expert and the President of Mama Cho's BBQ based in Castro Valley, California. He has over 18 years of experience and his family business, C&H Meat, has been a leading distributor of Korean BBQ meats in the San Francisco Bay Area for over 40 years. In 2015, they launched Mama Cho's BBQ with the goal of spreading the joy of Korean BBQ one meal at a time and making it accessible to everyone.
This article has been viewed 168,414 times.
Grilling meat can differ depending on the type of grill that you are using. This explanation is only for those using a gas grill to cook steak.
Ingredients
- Meat for grilling, such as steak
- Salt and pepper or a spice rub for seasoning
- Olive oil (optional)
Steps
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Turn on your grill or your gas cooker on (either turn on the gas and ignite, or put coals in the bottom and light).- If using a gas grill, leave the hood down/closed for about 10 minutes to burn off all excess residue and to get the grills nice and hot.
- If using charcoal, make a nice pile about the diameter of 75-80% of the total grill space, a couple inches high, and light with a match. Allow the coals to all catch, turn red, and stop emitting flames. Once most coals are glowing red and are silver/gray, you're ready.
While you are waiting for your grill to heat up, take your pieces of meat and tenderize it using a tenderizing hammer.Advertisement
Season your meat using any type of seasoning that suits your taste. A popular way to do it is: pat the meat dry, season it with salt and pepper, and rub a light coat of olive oil on it. Note: If you drench the meat in oil, you will cause flare-ups, which will cause the meat to unnecessarily burn and carbonize - imparting a very unpleasant flavor - ash. So, keep the coat of oil light.
Lay the meat down on the grill and do not move it until grill lines/brown caramelization (specifically called the "Maillard reaction") occurs on the entire surface.
Turn the meat over using a spatula. Try not to use a fork at this punctures the meat and results in loss of juice.
Remove the meat when it's almost done to your liking. A steak will cook a little after you remove it from the grill or oven, so stop broiling when the steak tests slightly less done than desired.- Use a meat thermometer and insert it into the thickest part of the steak. Thermometer readings should be: 120 °F (49 °C) to 125 °F (52 °C) for rare; 130 °F (54 °C) to 135 °F (57 °C). for medium rare and 140 °F (60 °C) to 145 °F (63 °C) for medium. Or...
- Press the meat with your finger. Rare meat will be soft and wobbly, medium will have a springy firmness and well done will feel very firm and unyielding.
Finished.
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Expert Q&A
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- QuestionDo you have tips on grilling chicken kabobs?
Hans ChoHans Cho is a Korean BBQ Expert and the President of Mama Cho's BBQ based in Castro Valley, California. He has over 18 years of experience and his family business, C&H Meat, has been a leading distributor of Korean BBQ meats in the San Francisco Bay Area for over 40 years. In 2015, they launched Mama Cho's BBQ with the goal of spreading the joy of Korean BBQ one meal at a time and making it accessible to everyone.
Korean BBQ ExpertA useful trick is to immerse the skewers in water to safeguard them from scorching on the grill. When grilling kabobs with vegetables, it's essential to find the right balance—ensuring the meat is thoroughly cooked without overcooking the vegetables. Typically, I prefer grilling chicken kabobs over medium- to medium-high heat. Regularly rotate the skewers as necessary to achieve an even and thorough cook. - QuestionHow do I grill sausages?Hans ChoHans Cho is a Korean BBQ Expert and the President of Mama Cho's BBQ based in Castro Valley, California. He has over 18 years of experience and his family business, C&H Meat, has been a leading distributor of Korean BBQ meats in the San Francisco Bay Area for over 40 years. In 2015, they launched Mama Cho's BBQ with the goal of spreading the joy of Korean BBQ one meal at a time and making it accessible to everyone.
Korean BBQ ExpertThe grilling duration for sausages depends on their size. Begin by preheating the grill to medium-high heat. Position the sausages on the grill and close the lid for 3–5 minutes to ensure thorough cooking inside. Rotate the sausages as required to achieve an even cook and to prevent the casing from breaking. If you'd like, you can use a knife to make small incisions in the sausages to help prevent the casing from breaking. - QuestionHow is seasoning done?
Community AnswerYou can marinate your meat in a plastic bag with oils, juices, and herbs, or you can simply pat the meat dry and season by sprinkling on the herbs and salt.
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Tips
- Learn how to determine the level of doneness of steak by exerting pressure on it. A meat thermometer stabbed into the meat will make the steak lose valuable juices. However, chicken or pork must always be cooked to well done so don't worry about using the thermometer on it.Thanks
- A meat's internal temperature will rise 5 °F (−15 °C) Minimum after cooking. So, if you want your steak medium rare, take it out of the oven, or off the grill or skillet when its internal temperature is 140 degrees. Don't forget this or your meat may well be more done than you wanted!Thanks
- Allow it to stand for 10 minutes, and dig in!Thanks
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Things You'll Need
- Grill
- Spatula
- Meat tenderizer (if available)
- Seasoning
- Meat thermometer
- Timer
- Meat
About This Article
Korean BBQ Expert
This article was co-authored by Hans Cho. Hans Cho is a Korean BBQ Expert and the President of Mama Cho's BBQ based in Castro Valley, California. He has over 18 years of experience and his family business, C&H Meat, has been a leading distributor of Korean BBQ meats in the San Francisco Bay Area for over 40 years. In 2015, they launched Mama Cho's BBQ with the goal of spreading the joy of Korean BBQ one meal at a time and making it accessible to everyone. This article has been viewed 168,414 times.
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Co-authors: 33
Updated: November 30, 2023
Views: 168,414
Categories: Barbecue Meat
Thanks to all authors for creating a page that has been read 168,414 times.
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