Quote:
Originally Posted by trndobrd
Purchase and use a good meat thermometer.
I like to put a little salt, pepper and dash of lowry's on KC strips that are just below room temp. Get the coals nice and glowing red hot, then hit each side for about 2 minutes with the lid up. Then turn again and rotate 90degrees and give it another 4 minutes with the lid down. At that point, there should be red juice showing and I check (only once) the temp, flip the steak over one last time (rotate 90degrees), close the lid and give it about one minute, plus one minute for every five degrees away from 145 center temp. Take off the steaks, give them at least 5 minutes to rest, and enjoy a perfect, juicy, medium-rare steak with beautiful cross-hatched grill marks.
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Or just finger test. Poke it with your index finger. If it smoooshes such at your finger pretty much pushes through the steak, , iit's rare. If it is tough, it's well done. Your medium rare should resist a little bit, but still be a little smooshy.
Much prefer the finger test over a thermometer. No messy clean up and helps figure out if certain areas of meat ended up cooking differently than others.