Steak is a great source of protein, and thin steaks are ideal for portion control. The challenge with grilling thin steaks is achieving a good sear on the exterior without getting an overcooked and grey-looking interior.
Steak Grilling Times
Some people prefer their meat well-done, while others like it medium-rare. Although eating rare steak is safer than consuming uncooked chicken, it's not always 100 percent safe. According to the Centers for Disease Control and Prevention (CDC), meat may contain bacteria or parasites, which can cause food poisoning.
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To prevent foodborne illnesses, it's important to know the minimum temperatures you should be cooking your meats at. The Cleveland Clinic offers some helpful tips in this regard:
- Ground beef should be heated throughout to a temperature of 160 degrees Fahrenheit. Note that you should never serve ground meats rare because bacteria can penetrate them during the grinding process.
- Steaks, roasts and pork should be cooked until they reach a minimum internal temperature of 145 F. This is considered "medium."
- Poultry must be heated until its internal temperature reaches 165 F. If undercooked, it may lead to food poisoning.
- When serving lamb, veal, beef or pork, let the meat rest for a few minutes before serving. This will allow the temperature to slightly rise, killing off any leftover germs or bacteria.
Read more: How to Cook a Tender Steak on the Stove
Grilling Thin Steaks
Everyone likes their steaks prepared differently, whether it's medium-rare, well-done, smoked, or in some other manner.
Things You'll Need
Remove the steaks from their packaging and pat them dry with paper towels. Brush the steaks with oil and rub the exterior of the steak with salt, pepper, or your favorite seasoning. Next, preheat your grill: heat it on high for about 15 minutes and lightly oil the grates. Proceed to place the seasoned steak on the grill.
The Culinary Institute of America suggests that you place the presentation side of the steak face down on the grates first, as they will leave charred marks on the surface. Cook for one minute and 30 seconds. If you want your steak to have a cross-hatch mark, turn it a quarter of the way and let it continue to cook on the first side for another one to two minutes before flipping it over.
Once the steak is browned on one side, flip it over to the other side. If you're grilling a thin steak, it won't take long to be ready once it's turned over. Let it brown a bit for another one and a half minutes.
Unfortunately, you can't tell whether meat is safely cooked just by looking at it. According to the USDA, there's a difference between your meat "being done" and "being safe." The only way to assure your steak is cooked to the correct temperature is to use a meat thermometer.
Once cooked to at least 145 F for safety reasons, remove the meat from the grill and put it onto a plate. Cover and let it rest for five minutes, then serve.
Read More: How to Cook Steak on a Baking Sheet
- Centers for Disease Control and Prevention: "Food That Can Cause Food Poisoning"
- Cleveland Clinic: "Are Your Burgers, Steaks and Meats Cooked Safely?"
- 2015-2020 Dietary Guidelines for Americans: "Meats and Poultry"
- The Culinary Institute of America: "Technique of the Quarter: Grilling & Broiling"
- United States Department of Agriculture: "Doneness Versus Safety"