This is a broad statement but not many people I know grill or enjoy steaks on a regular basis.

Beef isn't a staple of Cal-cuisine, best I can tell. It's all fish, shellfish, chicken, veggies, etc.

turn down the heat ! you say u used high heat, turn it way down, drink 3 extra beers while grilling, thats all it takes trust me

I'd be eating the hell out of the fresh fish if I lived there too. Do you believe the lack in grilling beef is mainly due to the health concerns or the lack of quality and tradition? The dozen or so California natives who have moved here all rave about the quality of beef. The culture shock and lack of good fresh fish probably helps force them to beef though.

Perhaps the advertising battle and cultural differences are larger than I see from a distance and keep the niche smaller than some of the beef industry perceives it to be.

I already have 2 grills, don't want 3. I'm just plain too lazy to go the charcoal route.

Yes. I do red meat maybe once every two weeks. But when I do, I want it right. Currently into salmon.

The added flavor you get from charcoal is well worth it.

I don't blame you, it's a pain in the ass compared to just turning on the gas.

Having done a couple hundred blind taste tests in college, most people can't correctly identify a difference between toughness and dryness let alone properly taste and consistently identify the differences between cooking methods. The direction you cut the individual pieces of meat and how you place it into the mouth have enough of an effect on perceived quality as it is. Add in the effects smell has on perceived taste and people have no ****ing clue what they're tasting half the time. The visual and aromatic placebo effect is much larger than most people realize. The rest of the subtle differences just further confuse most people.

When I go through all the trouble of properly smoking something there is NO WAY all that work I did didn't make it taste better than something that took half the time and effort. Just ask me. ROFL

MMMMMMMMMMMMMMMM...yessur!!1

Should have stopped here + salt n pepper.

This is the way I like women served to me.

Not on an every day kind of basis. I eat steak at least 4 times a week. Gas is the way to go. You can add flavorizer wood to gas grills, as well, to get the taste. The convenience seals the deal for gas for me, especially since it's hooked up to my house. **** propane tanks.

You're fine. It's not necessary to make an out-of-this-world steak.

If you like gray, dry, listless, hockey puck steaks, you should do this. A good crust complements the beef flavor, which is the entire point of the sear. You shouldn't be using a bunch of seasoning to cover up the meat flavor unless it's really awful beef.

The guy sitting across from me just ordered a KOBE flat iron steak medium well... I. Cannot. Believe. This.

Claude's BBQ brisket marinade is good for every bit of beef on the grill.

savory withOUT salty, easy for steaks, a GODsend for burgers.

I got some burger patties from Harris Ranch and they were substantially better than any others I had gotten from the grocery stores here in Cali. I only purchased them because they were the best priced in the fat content range I wanted. I started a thread on here about it quite a while ago, wondering if anyone knew why they were so good. I did find this on their site:

Feeding Practices

Although our cattle spend approximately 80% of their lives grazing on grass, we finish them for about 120 days on a nutritional-balanced diet of corn and other feed grains, plus alfalfa hay, vitamins and minerals. One of the secrets to great beef is meticulous attention to feeding practices. Harris Ranch is one of just a few producers in the country that produces beef exclusively from cattle fed in our own feedlot, Harris Feeding Company. Since corn-fed beef is the most flavorful, tender and juicy beef available, Harris Ranch’s Central California feedlot purchases Midwestern corn by the trainload to serve as the basis for our scientifically formulated rations. We mill all of our own feeds under the guidance of a consulting animal nutritionist. As part of our specialized feeding regimen, Harris Ranch tests to ensure all ingredients used in our feed are free of pesticide residues. Furthermore, Harris Ranch has never fed any animal proteins. Many of our customers are surprised to learn that beef produced in feedlots actually has a smaller carbon footprint than meat raised exclusively on grasses.