Does The Rule Of Threes Really Work For Perfectly Cooked Steaks?
Grilling a steak can feel like a delicate balance as you try and get that perfect sear without burning the meat. There are plenty of techniques and grilling hacks you can try at your next barbecue to achieve the steak perfection you're looking for, but one you might not have heard of is the rule of threes.
No, we're not talking about grilling three steaks at once (though that's not necessarily a bad idea). The rule of threes applies to how long you cook a steak on two different types of heat, namely direct and indirect. Speaking to sister site Daily Meal, Antonio Iocchi, senior vice president of Fogo de Chão's global F&B innovation, had this to say: "The 'rule of threes' is a simple grilling technique that starts with setting up two heat zones on your grill — one high and one low. I recommend the high heat zone be around 400 degrees Fahrenheit, and the low zone between 280 and 300 degrees Fahrenheit."
The actual "threes" in question refer to cooking time. "Start by grilling your steak on the high heat side for three minutes, then flip and cook for another three minutes," said Iocchi. "Next, move the steak to the lower heat zone and cook it for three minutes on each side." When performed correctly, he says that you'll achieve "a nice sear on the outside while gently finishing on the inside." It reliably works for many home cooks, but to get it right every time, you'll need to pay attention to some key details.
Apply the rule of threes correctly
While it's generally regarded as a reliable technique, the details of carrying out the rule of threes can vary, just like any cooking technique. One big variable is the type of steak involved. According to Iocchi, "This technique can be used with any cut of meat, but it works best on cuts that are about 1 to 1.5 inches thick. If you're cooking a ribeye or another cut over 1.5 inches thick, you'll still start with 3 minutes per side on the high heat zone, but extend the time in the low heat zone to 4 to 5 minutes per side to ensure it cooks through evenly."
Once you have the cooking times dialed in for the cut of beef you're cooking, all you need to know is how to set up your heat zones. That depends in part on whether you're using a gas or a charcoal grill. If you're using gas, turn on two burners on one side and keep the other side off while you preheat the grill, or only use one burner. If you have a charcoal grill, bring your coals to temperature in a charcoal chimney, then spread them on one side of the grill. The side with the burners on or the coal burning is your high heat zone, making the one without the low heat zone. Consider using a grill thermometer to ensure you have the right temperatures on each side.
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