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

BigMeatballDave 09-23-2013 07:47 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.
Bad? Really? I lucked into a surplus of ribeye from Tyson. It came from Amarillo. About the best beef I've had.

All these beef producers use similar methods of production. I can't see the question varying much, if at all.

jspchief 09-23-2013 07:48 AM
Quote:
Originally Posted by Simply Red (Post 10010462)
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)
And olive oil has a lower smoke point so its better for high temps imo

BigMeatballDave 09-23-2013 07:49 AM
Quote:
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.
This is how I'd buy it if I could.

vailpass 09-23-2013 07:49 AM
Quote:
Originally Posted by Simply Red (Post 10010462)
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)
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?

Mike in SW-MO 09-23-2013 07:49 AM
Quote:
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.
Just powder. I like easy.

Charcoal is really not that difficult. Light the fire, go inside do prep work, put the steaks on.

johnny961 09-23-2013 07:50 AM
I use a marinade. Sit the steaks out of the fridge and dribble about 1/4 to 1/3 cup of Crown Royal over the steaks in a dish and then top with a dash of garlic powder. Let sit for about 10 to 20 mins. Sear each side first then I cook for around 7-8 minutes per side 400+ grill. Shortly before pulling them I sprinkle like a Cajun spice over both sides as I like my steaks blackened. You might like a shorter cook time as I like my steaks a good medium well. For extra thick steaks sear them at high heat then reduce the temp to around 350 to 375 and cook at the lower heat for longer so that the middle of the steak gets done without overcooking the outside. Works for me.

vailpass 09-23-2013 07:50 AM
Quote:
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.
Thanks.

vailpass 09-23-2013 07:51 AM
Quote:
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.
I'm too damn lazy to touch the stove. Thanks.

Dayze 09-23-2013 07:52 AM
Quote:
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.
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.

Simply Red 09-23-2013 07:53 AM
Quote:
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?

ehh, I guess somewhat, more more of an actual result driven technique. The steak will cook 'properly' - the oil helps drive the grate to a temp that'll get you your good grill marks, which (at the end of the grilling) will get you your best result. Don't be bashful w/ salt. I don't like Lawry's Seasoned salt, however - we have really good farmers markets here, they carry the house seasoned salt and it's phenomenal - mostly because it's more seasoning than salt, Lawry's is the other way around. Celery Seed Powder and garlic work well, but please salt good, especially if it's a thicker slice.

vailpass 09-23-2013 07:54 AM
Quote:
Originally Posted by BCD (Post 10010471)
This is how I'd buy it if I could.
I found a small rancher in northern AZ that I can do this from, organic beef guy. But I'm on a waiting list. Have bought thanksgiving Turkeys from him, fantastic.

vailpass 09-23-2013 07:55 AM
Quote:
Originally Posted by Simply Red (Post 10010483)
ehh, I guess somewhat, more more of an actual result driven technique. The steak will cook 'properly' - the oil helps drive the grate to a temp that'll get you your good grill marks, which (at the end of the grilling) will get you your best result. Don't be bashful w/ salt. I don't like Lawry's Seasoned salt, however - we have really good farmers markets here, they carry the house seasoned salt and it's phenomenal - mostly because it's more seasoning than salt, Lawry's is the other way around. Celery Seed Powder and garlic work well, but please salt good, especially if it's a thicker slice.
:thumb:

vailpass 09-23-2013 07:56 AM
Quote:
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.
You are way out of my league...

Simply Red 09-23-2013 07:57 AM
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.

Dayze 09-23-2013 07:57 AM
Quote:
Originally Posted by Simply Red (Post 10010483)
ehh, I guess somewhat, more more of an actual result driven technique. The steak will cook 'properly' - the oil helps drive the grate to a temp that'll get you your good grill marks, which (at the end of the grilling) will get you your best result. Don't be bashful w/ salt. I don't like Lawry's Seasoned salt, however - we have really good farmers markets here, they carry the house seasoned salt and it's phenomenal - mostly because it's more seasoning than salt, Lawry's is the other way around. Celery Seed Powder and garlic work well, but please salt good, especially if it's a thicker slice.
yep on the salt.

I have a tiny bowl filled with kosher salt next to my oven/stove. makes a great way to grab a pinch or two. Easier than grinding it on there.
Salt = flavor.
I think I read in one of Gordon Ramsey's books I have (or maybe Alton Brown), that when you're dealing with seasoning meat that hasn't marinaded or anything, that it takes a little more seasoning than you'd think.


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