Quote:
Originally Posted by vailpass
I haven't been able to hit the perfect medium rare. They aren't screwed up but I want perfect.
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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.