AgBIO COMMUNICATIONS UNIT
SOUTH DAKOTA STATE UNIVERSITY

For release: June 10, 2004
Contact: Duane Wulf, (605) 688-5451

SDSU research: Perfect steaks on a gas grill

BROOKINGS, S.D. – New research from South Dakota State University looks at the myths and facts of grilling steaks on gas grills.

Gas grills make up 63 percent of all grills owned, but most cooking instructions are made for charcoal grills. That’s why a team of meat scientists at South Dakota State University decided to look at the science of grilling steaks on a gas grill. 

“Grilling is very popular for number of reasons,” SDSU meat scientist Duane Wulf said. “It gets you outside, it’s a way to spend family time, there’s very little clean up, and it gets men involved in cooking.”

Some 81 percent of American families own at least one grill, and the typical grill owner cooks outdoors 22 times during the grilling season. More than 14 million grills were sold in 2003, according to the Hearth, Patio & Barbecue Association.

Wulf, SDSU meat scientist Robert Maddock, and graduate student Brock Streff grilled more than 1,400 steaks and presented
them to a taste panel of 12 people, who evaluated the steaks for tenderness, juiciness, and beef flavor intensity, as well as salt and pepper flavor and presence of any off flavors.

Taste panel results provided clear answers to many questions about the best grilling techniques and debunked some persistent myths in the process.

Here’s what the scientists learned:
•    Steaks that were flipped every two to three minutes were juicier than steaks that were flipped once during cooking.
•    There were no differences in tenderness, juiciness, flavor intensity, or overall desirability between steaks that were cooked on medium heat and steaks that were cooked on high heat first and finished on low.
•    There were no differences between steaks grilled with the lid open or closed. However, grilling with the lid closed greatly reduces grilling time.
•    Steaks were more tender and flavorful if thawed completely before grilling, compared to steaks that were frozen when put on the grill.
•    Some cookbooks suggest that steaks should not be seasoned before grilling, because it will draw out moisture. But the

SDSU research showed that salt can be added either before or after grilling with no difference in results. Pepper and herbs should be applied after grilling, because some flavor is burned off during cooking.

SDSU’s meat scientists looked at three conventional types of steak (ribeye, tenderloin, and sirloin) and four innovative steaks (flat iron, round tip center, boneless short rib, and ranch cut). The cuts represented three grades (Top Choice, USDA Select, and Enhanced Select) and two degrees of doneness (medium rare and medium well).

The scientists found that higher degree of doneness greatly affects palatability, but for some cuts more than others.

“If you prefer to cook your steak medium well, the best choices are tenderloin, flat iron, or ranch cut,” Wulf says.

    Wulf points out that it is not necessary to cook steaks all the way through for food safety reasons. “With steaks, the main concern is contamination on the outside, because the muscle itself is sterile. This is different from ground beef, which must be cooked to an internal temperature of 160 degrees.”

 Based on the research results, Wulf suggests the following guidelines for grilling a perfect steak on a gas grill:
1.    Thaw steak completely before grilling.
2.    Start grill, set control(s) to medium, and close lid.
3.    Allow grill to warm for 5-10 minutes with lid closed.
4.    Before grilling, pat the steak with paper to remove surface water.
5.    Seasoning can be done before or after grilling (some spices such as peppers and herbs may burn off during grilling).
6.    Grill steak on medium heat with lid closed, turning every 2 to 3 minutes until desired internal temperature is reached.
7.    Let steak stand for 5 to 15 minutes before serving to redistribute juices.

A brochure, “Great Steaks From Your Grill,” which includes grilling tips and advice, is available from SDSU’s Animal and Range Sciences Department, (605) 688-5165. The brochure and the research were partially funded by the South Dakota Beef Industry Council through the $1-per-head beef checkoff program.
For more information, look online at http://agbiopubs.sdstate.edu/articles/FHR55-2.pdf


Marianne Stein
SDSU AgBio Communications Unit
Box 2231, ACC 203
Brookings, SD 57007   
(605) 688-4647
marianne_stein@sdstate.edu


 
 

Lance Nixon, Editor
AgBio Communications Unit
South Dakota State University
ACC, Box 2231, Rm 200
Brookings SD 57007
Telephone: (605) 688-4653
LANCE.NIXON@SDSTATE.EDU