Originally Posted by jspchief (Post 10010444)

I agree with this. My parents moved to Texas and I can't believe how bad the beef is down there.

Originally Posted by jspchief (Post 10010444)

I agree with this. My parents moved to Texas and I can't believe how bad the beef is down there.

Originally Posted by jspchief (Post 10010444)

I agree with this. My parents moved to Texas and I can't believe how bad the beef is down there.

Originally Posted by Simply Red (Post 10010447)

Originally Posted by Dayze (Post 10010436)

I'm sure there are a thousand ways to do so.
but I get the grill piping hot (I usually put the grate on as soon as the flames from the first light go out). before a toss them on , I clean the shit out of the grill (clean grills are happy grills). Then immediately before they go on, I slather a bunch of veggie oil on the grate via tongs and paper towels soaked in it in a bowl.

Toss the steaks on. depending on thickness, I'll sear for about a 1:30 - 2:00 minutes. . Then I do the other side.

then flip back, lid on, keeping the top vent slightly open (bottom vent full open). flip once more until just about where I want t them.

Rest the meat for 5-10 minutes. I also keep the oven on at about 250 just in case they steaks are tool cool after resting, I'll put them back in there for a few while I prepare the rest of my plate, or salad etc.

I know there is some unwritten rule out there about flipping once, but I've done it this way for years and have never had a dry steak - unless it's my own fault for overcooking etc. It's almost like clock work for me. Only time they don't come out the way I want is either a mistake on my end/not monitoring cooking time (ie...too much of a buzz), or if I'm cooking an unfamiliar cut of meat, or a thickness I'm not quite used to (NTTAWWT).

The reason I sear and flip, is to get both sides seared very well while the grill is white hot. My $.02.

Originally Posted by Tribal Warfare (Post 10010430)

Not if you can't pick it out directly from the butcher knowing the product your getting and the individual's stock.

Originally Posted by BCD (Post 10010458)

Unless the butcher is actually buying his beef from a rancher he knows, and slaughtered it himself, he'd never know where it came from, exactly.

Cargill and Tyson are slaughterhouses and meet processors. Companies buy from them in large quantities. I don't know that a local butcher would buy his beef by the truck load. 40,000lbs+

Originally Posted by vailpass (Post 10010455)

Thanks Red. What's the olive oil do for them?

Originally Posted by vailpass (Post 10010408)

I haven't been able to hit the perfect medium rare. They aren't screwed up but I want perfect.

Originally Posted by jspchief (Post 10010444)

I agree with this. My parents moved to Texas and I can't believe how bad the beef is down there.

Originally Posted by Simply Red (Post 10010462)

Originally Posted by vailpass (Post 10010461)

When I lived in Iowa we bought sides of beef from a local farmer, then took them to a butcher.
Chest freezer.
Best ever.

Originally Posted by Simply Red (Post 10010462)

Originally Posted by vailpass (Post 10010328)

Fresh garlic or powder? I don't do the charcoal thing. I'm too damn lazy and don't want to deal with the mess.

Originally Posted by Coogs (Post 10010463)

I cook my steaks over charcoals, so I run the risk of flare ups from the fat on a ribeye. But I try my best to keep the lid on the grill open, as the fire stays hotter when I am able to do so. If the fire flares up, I usually just close the lid long enough to suffocate the flames, then re-open the lid.

I cook the first side mostly by feel instead of by time on a clock, but usually allow for the "brown" color of the cooked steak to come part way up the side of the steak before flipping it over.

The second side I usually cook until the red moisture drops that appear on the top of the steak of the already cooked side start to turn to a clear color. No longer than that, or the steak will get too done.

Once they are clear, I usually flip it back over for just a brief moment to allow those juices to be heated off the steak and take it off of the grill. 20 to 30 seconds tops usually.

I have had pretty good luck with that method of having the steaks turn out medium rare.

Originally Posted by Strongside (Post 10010464)

I always pan sear whether I'm putting them on the grill or broiling. Seals in the juices better than throwing them on naked. Very light seasoning if any...usually just pepper and maybe some garlic powder.

Originally Posted by Strongside (Post 10010464)

I always pan sear whether I'm putting them on the grill or broiling. Seals in the juices better than throwing them on naked. Very light seasoning if any...usually just pepper and maybe some garlic powder.

Originally Posted by vailpass (Post 10010472)

My grates are Teflon, I spray a little Pam on them when doing chicken but don't have much problem with sticking. So it isn't a flavor thing?

Originally Posted by BCD (Post 10010471)

This is how I'd buy it if I could.

Originally Posted by Simply Red (Post 10010483)

Originally Posted by Dayze (Post 10010480)

I've done t his too. works well.

last time I did it, I put the cast iron in the oven at 500. took it out (NTTAWWT), threw the steaks on for about 2 minutes per side, then put the pan back in with the steaks for only like another 2-3 minutes per side (if that).

Removed steaks to rest, then de-glazed my skillet blue cheese crumbles, a tiny amount of butter, and about a 1/2 cup of brandy (or Cognac..I can't remember). made a great dipping sauce.

I've used bourbon before. I thought it was awesome, but the wife preferred Brandy/Cognac.

Originally Posted by Simply Red (Post 10010483)

Originally Posted by Simply Red (Post 10010491)

I bet you're not getting your grill hot enough, are you covering it? if so; dont. (I mean sure - cover while achieving your temp PRIOR to the meat being on grill)


Get grill really hot, uncover - lay meat onto seasoned grates, walk away, let them do their thing. don't forget 45-degree rotation prior to flip.

Originally Posted by vailpass (Post 10010488)

You are way out of my league...

Originally Posted by Dayze (Post 10010501)

:D
sounds more complicated than it is.

basically, 'de-glazing' a pan is a fancy way to say using liquid to remove all the goodies from when the steak was cooking. You've probably 'de-glazed' pans without knowing it when cleaning up / cleaning a skillet etc with water.

the cast iron in this case was still hot; so the butter and blue cheese crumbles melt; and the brandy/bourbon/cognac etc acts in the same way water does when you're cleaning stuff. brings up all the grease/flavor/ etc that the steak left behind.

spoon out all that goodness into a little ramaken; dip your meat ( no homo) as preferred and enjoy.

Originally Posted by jspchief (Post 10010289)

Let them sit out for 20min before grilling. Let them sit 5-10 before eating.

A 1 inch thick ribeye I'll cook about 7 minutes per side for medium

Originally Posted by the Talking Can (Post 10010517)

are you using a fatty cut? a well marbled cut?

fat = flavor

i like a thick edge of fat on my steaks, get that fat crispy and burnt on the outside, soft and delicious inside

salt liberally, both sides, before throwing on hot ass grill

flip

eat

it's mostly about the quality of the meat/cut

Originally Posted by vailpass (Post 10010520)

Always marbled. I go to a butcher, pay a little more for a good cut.

Originally Posted by Dayze (Post 10010518)

Vailpass -

this is basically what I did to a 'T'.
http://yearonthegrill.blogspot.com/2...th-cognac.html

Originally Posted by the Talking Can (Post 10010524)

then you're doing it right

Originally Posted by vailpass (Post 10010525)

Thank you! I'm gonna get this right. But I'm a little intimidated.

Originally Posted by Dayze (Post 10010538)

it's easy peezy.

Explore your space. I mean.....really. Explore the space.
http://upload.wikimedia.org/wikipedi...en-Cowbell.jpg

Originally Posted by vailpass (Post 10010529)

Tell her that, she got pissed last night ;)

Originally Posted by Rausch (Post 10010546)

Try to be more accurate than Matt Cas$hole...

Originally Posted by vailpass (Post 10010499)

What's this rotation prior to flip thing?

Originally Posted by sedated (Post 10010552)

Gives the classic grill marks.

<img src="http://3.bp.blogspot.com/-UTAUVM7AUBY/Td881ZPtMmI/AAAAAAAAFZc/YI3iYmSBMKw/s1600/steak.jpg">

Originally Posted by Hoover (Post 10010566)

Have not read all the responses so sorry if this is a duplicate response.

1. two different cuts of meat require two different cooking methods. The Filet doesn't have much fat, where the ribeye has a lot of fat.

2. I crank my grill to about 600 and sear both sides before turning on side off and moving the steaks to that side to finish. This drops the temp of the grill to 350 or so. If the wind is coming from my right I turn off the left burner. If its coming from my left, I turn off the right burner. I basically let them finish without turning them that way. I end up with a nice sear on both sides, but my medium rare isn't perfectly centered, which I'm perfectly fine with.

3. Let the steak come to room temp before grilling it. I also season it while its sitting out.

4. You MUST let your steak rest after taking it off the grill. If you skip this step you end up releasing all the fluids the first time you cut into it. Letting it rest for 5 mins allows the juices to redistribute. Moving the steaks to a cooler side of the grill also helps with this, but I still make sure to let it rest.

-It doesn't matter how good the cut of meat is if you don't know how to cook it.

-I rarely order steak when dining out. Why, because I can usually make it better than the restaurant.

Originally Posted by Hoover (Post 10010566)

-I rarely order steak when dining out. Why, because I can usually make it better than the restaurant.

Originally Posted by R8ers (Post 10010603)

**** steaks Prime Rib is my fav

Originally Posted by BCD (Post 10010610)

Damn this thread!

I have several pounds of ribeye in a freezer at home. Completely useless right now.

I'm stuck at a ****ing TA with no good steak in sight.

Originally Posted by R8ers (Post 10010603)

**** steaks Prime Rib is my fav

Originally Posted by vailpass (Post 10010609)

I love prib but can hardly walk out of the restaurant afterwards...

Originally Posted by R8ers (Post 10010616)

rare to med rare with fresh horseradish and a cold beer.... mmmmmmmmmmmmmm

Originally Posted by BCD (Post 10010627)

I love prime rib, but it just doesn't come close to a charcoal/woodfired, grilled ribeye.

Originally Posted by Dayze (Post 10010631)

welp...I know what I'm having this weekend for dinner.
Steak; and I'll probably scour my recipe sites for some interesting non-traditional sides.
grab a Cabernet Sauvignon for dinner.

have some Pale ales to 'assist' me while I'm cooking.

Originally Posted by the Talking Can (Post 10010651)

i'm minimalist about steak...salt-pepper-fire-eat

but a dab of high quality butter (like kerrygold, no margarine soy oil shit) at the end will add some nice flavor and moisture...or finish, for just a minute, in a pan with copious amounts of butter and garlic

Originally Posted by the Talking Can (Post 10010651)

i'm minimalist about steak...salt-pepper-fire-eat

but a dab of high quality butter (like kerrygold, no margarine soy oil shit) at the end will add some nice flavor and moisture...or finish, for just a minute, in a pan with copious amounts of butter and garlic

Originally Posted by vailpass (Post 10010408)

I haven't been able to hit the perfect medium rare. They aren't screwed up but I want perfect.

Originally Posted by mikeyis4dcats. (Post 10010681)

letting it rest on the front end and back end will go a long ways to this.

Here's a test - buy 3 ribeyes today of very similar size and shape. Cook them all for the same time on the grill (I do 5 minutes one side then flip for 4 minutes for a 1", 1# ribeye)

Take one out and put on grill, serve immediately.

Take one out, let it come to room temp (15 min or so), cook, serve immediately,

Take one out, let it come to temp, then rest 10 minutes after.



The first will likely be rare in the middle, with very little medium rare around.

The second will likely be more evenly cooked, but a little tough, and not very juicy in the mouth.

The third will be evenly cooked, more tender, and juicy in the mouth.

Originally Posted by Fire Me Boy! (Post 10010695)

Vail, there is some terrible advice in this thread. Don't pay attention to half of it. Look for the posters whose opinions on food have been proven for you and ignore the rest.

Originally Posted by vailpass (Post 10010719)

I'm trying!
Thanks man. I know you know you're cooking. I'm gonna get this steak thing down.

Originally Posted by Dayze (Post 10010721)

be sure to grill it until the inside is a nice even grey color.
it turns grey once the juices have been infused into the meat.

Originally Posted by BigChiefFan (Post 10010288)

Marinating is the key.

Originally Posted by jspchief (Post 10010289)

Let them sit out for 20min before grilling. Let them sit 5-10 before eating.

A 1 inch thick ribeye I'll cook about 7 minutes per side for medium

Originally Posted by Fire Me Boy! (Post 10010722)

I'll post something later, sitting in an airport on my phone right now.

Originally Posted by DJ's left nut (Post 10010735)

You're out of your goddamn mind.



To jump off on this post:

Also - pat dry before setting on the grate. This is an often overlooked step that makes a huge difference in the crust you're able to get on the outside of the steak.

If you don't do that pat, the first thing to 'cook' is the water on the outside of the steak. That essentially creates a flash steam on the surface and your char isn't as good. It just hurts the flavor.

KISS method - high heat (ideally over hardwood lump charcoal and not briquettes); nothing more than sea salt and black pepper on the outside. Patience is key - let it rest before and after cooking. Pull it at about 125 and let it rest; it should climb up to about 130.

Originally Posted by DJ's left nut (Post 10010735)

You're out of your goddamn mind.



To jump off on this post:

Also - pat dry before setting on the grate. .

Originally Posted by mikeyis4dcats. (Post 10010758)

BTW this is the method I use in the winter, great steaks as well, but too hot to do in the summer.

http://www.marcelsculinaryexperience...st-iron-steak/

Originally Posted by R8ers (Post 10010767)

Another tip... Never ever put an ice cold refrigerator steak on a hot grill, let that steak sit out for an hour or two at room temp

Originally Posted by vailpass (Post 10010355)

Hmmm...I'll try this in the winter. I don't do much if any oven cooking though, I have a convection oven don't even know if there is a broiler. Thanks.

Originally Posted by R8ers (Post 10010638)

Look at this recipe for prime rib and tell me if you think it would turn out right

<iframe width="560" height="315" src="//www.youtube.com/embed/NUQ49SoteE0" frameborder="0" allowfullscreen></iframe>