7 Tips for Grilling a Mouthwatering Large Round Steak

Grill a perfect large round steak with these 7 essential tips: marinate for flavor and tenderness, preheat the grill properly, use grilling techniques, monitor temperature with a meat thermometer, tenderize the steak, season it well, and prioritize grilling safety and maintenance.

how to grill a large round steak

For outdoor cooking enthusiasts who love the taste of grilled meat, grilling the perfect steak involves balancing juiciness, aroma, and flavor. To consistently master this, let’s explore seven essential tips to elevate your grilling game.

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1. Preparing the Steak

An amazingly well marbled steak is displayed on a wooden cutting board.  This thick cut 100% full blooded Wagyu rib eye is a stunner.

Few things can elevate the flavor profile of your steak like a good marinade. Marinating not only infuses the steak with enticing flavors but also helps to tenderize it, ensuring each bite is as succulent as the last. The acidic components in the marinade (like vinegar or citrus juices) break down the tough protein fibers in the steak, making it softer and more palatable.

Your choice of marinade can dramatically influence the eventual taste of your steak. A vinegar-garlic marinade or a tangy lime sauce can add a refreshing zest to the steak, while a brown sugar-based marinade can create a sweet caramelized exterior. A key point here is to ensure all surfaces of the steak are covered in the marinade for an even infusion of flavors.

The marinating time is also crucial. While some may argue that the longer you marinate, the better, research has shown that an optimal marinating time for steak is around 2-4 hours. Beyond this point, the acidic components in the marinade can start to ‘cook’ the meat, affecting its texture.

2. Preheating the Grill

Burning and preheating old rusty barbecue grill cleaning dirty grid. Flames in bbq in nature - outdoors picnic. Preparing the barbecue for charcoal on backyard.

Preheating your grill before cooking is a vital step that is often overlooked. A properly heated grill sears the steak quickly, sealing in the juices and creating a delicious crust on the outside. This fast searing also helps to prevent the steak from sticking to the grill’s grates.

For a gas grill, turn the burners on high and close the lid. Allow it to heat up for about 10-15 minutes until it reaches the right temperature. For a charcoal grill, light the charcoal and let it burn until the coals are covered with white-gray ash. This usually takes about 20-30 minutes. Remember, patience is key when preheating your grill!

3. Grilling Techniques

Grilling a steak is not just about tossing the meat onto the grill. It requires a technique that balances the intensity of the heat and the cooking time to achieve the desired level of doneness. For example, one common technique is to sear the steak over direct heat first, then move it to indirect heat to finish cooking. This approach gives the steak a deliciously charred crust while ensuring the inside is cooked to your liking.

The key to achieving your preferred level of doneness is managing your grilling time and temperature. For instance, a medium-rare steak will typically need to be cooked at 400 degrees Fahrenheit for about 2-3 minutes on each side, followed by indirect grilling until the internal temperature reaches around 135 degrees Fahrenheit. Remember, the steak will continue to cook even after you remove it from the grill, so it’s wise to take it off when it’s slightly less done than you want.

In the video, Char-Griller explains –

  1. Grilling uses high, direct heat (450°F+) to quickly cook foods and get a charred, caramelized exterior. Good for burgers, hot dogs, and steaks.
  2. Baking uses moderately high, indirect heat (300-400°F) to make casseroles, cookies, and cakes. Gives food a smoky flavor.
  3. Low and slow barbecue smokes tougher cuts like shoulders and ribs at 200-300°F, infusing smoky flavor. Renders fat and tenderizes meat.
  4. The reverse sear method combines low, indirect heat to gently bring food to temperature, then sears it over high, direct heat to finish.
  5. Grilling gives food a roasted, charred flavor thanks to high heat. Baking brings out smoky flavors at moderate heat.
  6. Baking on a grill is great in summer – avoids heating up the kitchen.
  7. Tougher, more affordable meat cuts are perfect for low and slow smoking.
  8. Managing proper temperatures is key. High heat for grilling, moderate for baking, low for smoking.
  9. Mastering fire management and heat control takes practice but leads to a great BBQ.
  10. You can cook almost anything outside that you’d cook inside with the right technique.

4. Using a Meat Thermometer

Escali AH1 Stainless Steel Oven Safe Meat Thermometer, Extra Large 2.5-inches Dial, Temperature Labeled for Beef, Poultry, Pork, and Veal Silver NSF Certified

A meat thermometer is an invaluable tool in your grilling arsenal. It takes the guesswork out of grilling and gives you precise control over the doneness of your steak. Cooking by look or feel can often lead to undercooked or overcooked steak, but a meat thermometer provides an accurate reading of the steak’s internal temperature, ensuring perfect results every time.

Knowing the correct internal temperatures for different levels of doneness is crucial. Here’s a quick guide:

  • Rare is around 125 degrees Fahrenheit
  • medium-rare is 135 degrees Fahrenheit
  • medium is 145 degrees Fahrenheit
  • medium-well is 150 degrees Fahrenheit
  • Well done is 160 degrees Fahrenheit

Remember to insert the thermometer into the thickest part of the steak for the most accurate reading.

5. Tenderizing the Steak

Tenderizing fresh meat on wooden board

Tenderizing your round steak before grilling can make a notable difference in its texture. This process breaks down tough muscle fibers and connective tissue in the meat, making it more tender and easier to chew. It also helps the steak to absorb the marinade better, enhancing the overall flavor.

There are several methods for tenderizing steak. You can use a meat mallet to physically break down the tough fibers, or you could opt for a marinade with acidic components, as previously discussed. Another method is scoring the steak – making shallow cuts on its surface in a diamond pattern. This not only helps with tenderness but also allows the marinade to penetrate deeper into the steak.

6. Seasoning the Steak

steaks on shot with selective focus Juicy medium Beef

While marinating imparts deep flavors, seasoning the steak after grilling can elevate its taste even further. The right blend of salt, pepper, and other spices can provide a flavorful crust that complements the juicy, marinated interior of the steak perfectly. It’s a simple step that can make a big difference.

When it comes to seasoning, simplicity often works best. A classic combination of salt and freshly ground black pepper can work wonders. If you’re feeling adventurous, you can experiment with other spices like garlic powder, onion powder, paprika, or a premade steak rub. Remember, always season your steak after grilling to preserve the integrity of the spices and to prevent them from burning on the grill.

7. Grilling Safety and Maintenance

A piece of meat in flame. The cook flips a piece of meat beef on the grill with open fire. Steak on the grill with flames

Safety should be your number one priority whenever you’re grilling. Apart from protecting yourself from potential burns or injuries, safe grilling practices also ensure the quality and safety of the food you prepare. Additionally, regular grill maintenance helps to improve its performance and longevity.

Always keep a fire extinguisher or a bucket of sand nearby when you’re grilling in case of flare-ups. Never leave the grill unattended, especially when children or pets are around. As for grill maintenance, clean the grates after each use to prevent food buildup. Also, check your gas grill for leaks regularly. Finally, cover your grill when not in use to protect it from the elements and ensure its longevity.

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