Thread: Life Why Can't I Grill A Decent Steak?
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Old 09-23-2013, 06:47 PM   #280
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by HonestChieffan View Post
I just did Ribeyes for the wife and I and they were excellent

Started with good meat...I cut my own from a ribeye section. 1 1/4-1 1/2 in thick

Thawed them in fridge all day then out and allowed to come to room temp. I never microwave thaw.

Salt and pepper on the meat the entire time it is out of fridge and coming to room temp.

Charcoal. I dont do gas. Im sure some folk do well with gas I just dont and dont intend to. I use Kingsfords for just us but if doing a lot of steaks or burgers I will use lump.

I like Rosemary. So once the coals are perfect...hotter than three shades of hell...I toss a nice sprig of fresh rosemary on the grill and put steak on top of that...3 min or so....then check for a good crusty sear. If done, flip it and go another 3-4 min.

We like Rare to medium rare.

Mr Fire Me Boy has basically the same approach. Dont over complicate stuff.
Yep, fairly simple stuff. I like the rosemary idea, and I have an assload of it in my back yard. Gonna give that a try next time I grill.


Quote:
Originally Posted by HonestChieffan View Post
Indoors I use a OLD Cast Iron skillet...I have a bunch. What one depends on number of steaks. I get the pan hottttttt. Oven preheated to 450. Sear that bad boy adding a bit of Olive Oil Flip it, sear side two...toss in oven for 10 min, check for doneness...let stand 10 min before serving.
I use my trusty 12-inch cast iron for steaks inside (and hamburgers - it's very tough to beat cast iron for a hamburger). Though if I'm doing them inside, I'm doing them sous vide, so all I'm doing is searing in the cast iron. Crank that sucker up on my big burner on high, wait till it gets about 700 degrees, and sear for 1 minute per side... omnomnom.
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