Quote:
Originally Posted by Hoover
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.
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Some useful stuff here. Thanks much.
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