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-   -   Life Why Can't I Grill A Decent Steak? (https://www.chiefsplanet.com/BB/showthread.php?t=276568)

vailpass 09-23-2013 07:36 AM
Quote:
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.
:thumb:

BigMeatballDave 09-23-2013 07:36 AM
Quote:
Originally Posted by vailpass (Post 10010426)
I like the corn fed beef.
Seriously, I think they are all fed the same.

I've picked up loads of beef from all 3 states, plus Colorado and Nebraska. The cattle feeders are right nearby. Tyson, Cargill, National Beef. All the same.

Of course, I have no clue what they are fed.

I'd be surprised if Iowa feeds them any differently than the other states.

jspchief 09-23-2013 07:38 AM
Quote:
Originally Posted by Tribal Warfare (Post 10010406)
Where do you live? Location is a big factor also if you want select cuts.
I agree with this. My parents moved to Texas and I can't believe how bad the beef is down there.

Simply Red 09-23-2013 07:38 AM
be sure the grates are hot as hell and use a wad of paper towels held by tongs doused in olive oil and rake them over top.

Stop micro-managing and let the boys cook. Yes season steaks well - Salting is critical, at the very least.

vailpass 09-23-2013 07:39 AM
Quote:
Originally Posted by BCD (Post 10010443)
Seriously, I think they are all fed the same.

I've picked up loads of beef from all 3 states, plus Colorado and Nebraska. The cattle feeders are right nearby. Tyson, Cargill, National Beef. All the same.

Of course, I have no clue what they are fed.

I'd be surprised if Iowa feeds them any differently than the other states.
I have no doubt you know your business. What I've always bought has been advertised as corn fed. Obviously I have no way of verifying. It's mainly because I grew up in Iowa and that's what I've always known.

vailpass 09-23-2013 07:40 AM
Quote:
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.
The brisket is ****ing GOOD. You can get them at the HEB grocery store in Austin. Yum.

Simply Red 09-23-2013 07:41 AM
Quote:
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.
It's true to a degree, but I have successfully grilled steaks in Georgia for years. Yes living in Oklahoma or Kansas will only improve the dinner, but still. You don't have to live in cow country to deliver the goods to your family and / or friends.

ct 09-23-2013 07:41 AM
Quote:
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.
quality is about the store, not the state. we've got these big refrigerated truck nowadays that can deliver CH beef anywhere you want. if you go and buy a cheap SE filet and expect it to deliver like CH , you'll be very disappointed.

vailpass 09-23-2013 07:41 AM
Quote:
Originally Posted by Simply Red (Post 10010447)
be sure the grates are hot as hell and use a wad of paper towels held by tongs doused in olive oil and rake them over top.

Stop micro-managing and let the boys cook. Yes season steaks well - Salting is critical, at the very least.
Thanks Red. What's the olive oil do for them?

ct 09-23-2013 07:43 AM
Quote:
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.
cookout @Dayze's house!

BigMeatballDave 09-23-2013 07:43 AM
Quote:
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.
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+

vailpass 09-23-2013 07:46 AM
Quote:
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+
When I lived in Iowa we bought sides of beef from a local farmer, then took them to a butcher.
Chest freezer.
Best ever.

Simply Red 09-23-2013 07:46 AM
Quote:
Originally Posted by vailpass (Post 10010455)
Thanks Red. What's the olive oil do for them?
YW -used for brushing over the grates of the grill - You'll get better marking - helps with steak not sticking to the grates (at least, somewhat)

Coogs 09-23-2013 07:46 AM
Quote:
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.
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.

Strongside 09-23-2013 07:46 AM
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.


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