Thats prime rib then

First off, this thread has me hungry as SHIT for a steak. Secondly, I've been wanting to get more into learning how to cook lately. It's time. Since I'm a KC guy, naturally a lot of that "cooking" will be grilling meats. So don't be surprised if I come here for much needed advice quite often in the near future.

Lots of good restaurants cook their steaks this way. The temperature is perfectly controlled so it will never cook more than you want it to. And because it only gets seared, it doesn't dry out as much.

So who is the best cook here on CP? And who wants to volunteer to answer all my idiotic questions on my quest to learn how to cook?

I actually learned to grill good steaks using T-bones.

Since you have the bone in element - they're less easy to dry out while you're learning how to grill a steak.

Also - all grills are diffferent. I've only owned two grills in my life, but both were a trial and error process to figure out what "worked".

When I get a grill, I really just want a Weber charcoal grill. That's all I've ever wanted actually. I just love charcoal grilled meats.

That video sent me on a Good Eats watching spiral.

I'm confident I'm going to brine my turkey for the first time this Thanksgiving thanks to my morning marathon.

Thanks for that.

Rausch has the best advice but if you can' take his advice, you might want to try a spray bottle to spritz the meat with to keep it from drying. The key is to NOT spritz it right away but wait until an exterior crust starts to form... which where you live could be pretty damn quick.

Cool thing about spray bottle is that you can experiment with different flavors of spray like 50% beer or Worcestershire (although don't expect it to make much real difference, the primary purpose is to just keep your steak from drying out too quickly)

Definitely. I used to have steak straight up, but there's alot of good stuff you can use to make it even better.

I own two of his Good Eats cookbooks. outstanding.

Thanks, for the heads up.

Most of the time when I do mine I just rub some sea salt and ground pepper and let it set out while the coals are warming up.

If I were to use a prepackaged steak mix the A1 Dry brand cracked peppercorn is pretty good.

Don't be wantin any bent lids, yo

Without reading through all of this, i'll just say...

let it come to room temperature before putting it on the grill

a few bastings of butter while it cooks never hurts

get a good sear on both sides

never pierce it

let it set for 5 minutes before eating

Do that and you should always have a great steak.

I'd recommend never closing off the top vent under any circumstances.

Too much smoke/creosote buildup in the dome and it creates a bitter taste in the food.

If you need to control air flow, do it through the bottom vents; less air in through the bottom can make up for unwanted air flowing in through the top. But in the end, if you're cooking something so precise that an imperfect seal in the top of the kettle ruins it, you're probably just going to need to drop the money on a BGE and be done with it.

For the vast VAST majority of anything you'll ever do, a little extra air in the top won't be the end of the world by any means.