Why Can't I Grill A Decent Steak?

[vailpass]

Grilled steaks last night, they came out ok but not great. Good cuts of meat but they weren't juicy like a restaurant. I only turned them once, used high heat. I like them medium rate.
I have 2 grills, gas and infra red, just can't seem to get the perfect streak.
Anyone have any tips?

[listopencil]

Oh, and I very rarely eat beef anymore. Chicken, fish, pork.

[stanleychief]

Originally Posted by Fire Me Boy!

You should absolutely sear both sides, but "keeps the juices inside" is total bullshit. You do it because it creates flavors (Google Maillard reaction if you're unfamiliar) that you wouldn't get otherwise. It's been shown time after time that searing actually creates MORE moisture loss than not searing.

No doubt about the Maillard reaction, but this guy seems to disagree about the moisture loss:http://goo.gl/FgXkfX in fact went so far as to write a four page rant on it. He seems to think that a lot of the tests that were performed were flawed since they neglected to take fat loss into account. Which is right? I have no idea, but searing is definitely a good thing no matter what.

I use the same basic process you do but add a rest in between the sear and the cook. It's based on the T-Rex method which can be found here. Basically it's sear, rest, cook, rest then EAT. I've tried it without the rest period after the sear and it's just not quite as juicy. I'm one of those 'sinners' who likes to eat their steaks medium to medium-well. It's quite possible that if you weren't cooking the steaks as long that it wouldn't make as much of a difference.

I use a Kamado for grilling at home, but I've successfully done the same thing using a hot skillet and a gas grill. The process takes a little longer but it is well worth it. I use only oil (or clarified butter if I want to kill time), kosher salt, fresh black pepper and minced garlic as a treatment on the steak.

[BWillie]

Originally Posted by ChiefButthurt

This thread will stay on the main page for weeks....steak is like cars and pussy. Everybody likes theirs different.

Unless you eat your steak well done or medium well....then you are just a god damned grade a sally

[Baby Lee]

Originally Posted by BWillie

Unless you eat your steak well done or medium well....then you are just a god damned grade a sally

I take my raw steaks on a platter out the back door and point back and forth between them and the grill menacingly.

[vailpass]

Originally Posted by BWillie

Unless you eat your steak well done or medium well....then you are just a god damned grade a sally

Well done steak? No thank you.

[vailpass]

Originally Posted by Baby Lee

I take my raw steaks on a platter out the back door and point back and forth between them and the grill menacingly.

[listopencil]

Originally Posted by BWillie

Unless you eat your steak well done or medium well....then you are just a god damned grade a sally

No way:

[vailpass]

Originally Posted by listopencil

No way:

Medium rare..mmmmmm.

[Baby Lee]

Rare if a thin cut, up to borderline medium rare for a really good thick cut. 50% red is a MINIMUM. 60% is optimal, but I've had a couple of 75% reds that were thick enough that it included a 40% raw cross section. Just a little too much.

[vailpass]

Originally Posted by Baby Lee

Rare if a thin cut, up to borderline medium rare for a really good thick cut. 50% red is a MINIMUM. 60% is optimal.

Yeah. If I wanted to eat leather I'd chew on my car seat.

[|Zach|]

Originally Posted by BWillie

Unless you eat your steak well done or medium well....then you are just a god damned grade a sally

You eat a well done Steak? What?

Are you 12?

[Titty Meat]

Zach c'mon you play soccer

[Tytanium]

Originally Posted by stanleychief

No doubt about the Maillard reaction, but this guy seems to disagree about the moisture loss:http://goo.gl/FgXkfX in fact went so far as to write a four page rant on it. He seems to think that a lot of the tests that were performed were flawed since they neglected to take fat loss into account. Which is right? I have no idea, but searing is definitely a good thing no matter what.

I use the same basic process you do but add a rest in between the sear and the cook. It's based on the T-Rex method which can be found here. Basically it's sear, rest, cook, rest then EAT. I've tried it without the rest period after the sear and it's just not quite as juicy. I'm one of those 'sinners' who likes to eat their steaks medium to medium-well. It's quite possible that if you weren't cooking the steaks as long that it wouldn't make as much of a difference.

I use a Kamado for grilling at home, but I've successfully done the same thing using a hot skillet and a gas grill. The process takes a little longer but it is well worth it. I use only oil (or clarified butter if I want to kill time), kosher salt, fresh black pepper and minced garlic as a treatment on the steak.

Medium is the upper limit on how far a steak should be cooked. The rarer the better.

More done steak is much tougher and chewier than a rare steak. At least, if you're not using shitty cuts of meat with a lot of connective tissue.

[Consistent1]

Originally Posted by BWillie

Unless you eat your steak well done or medium well....then you are just a god damned grade a sally

WTF? Seriously the people that tear up good meat like that are the sallies. Not sure if you are even being serious.

[vailpass]

Thick ass t-bones in the fridge awaiting salting, sitting, searing, sitting tonight.