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?

[Tytanium]

Originally Posted by vailpass

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

http://www.youtube.com/watch?v=6MxZWsMzTss
http://www.youtube.com/watch?v=2wg0UDuU2-o

[vailpass]

Originally Posted by Tytanium

http://www.youtube.com/watch?v=6MxZWsMzTss
http://www.youtube.com/watch?v=2wg0UDuU2-o

Thanks. And thanks to everyone who has contributed in this thread.

[Frosty]

This thread has had me craving steaks. Fortunately, strip steaks just went on sale so it's all good now.

[ct]

Originally Posted by Fire Me Boy!

The guy sitting across from me just ordered a KOBE flat iron steak medium well... I. Cannot. Believe. This.

get a rope

[Tytanium]

Originally Posted by vailpass

Thanks. And thanks to everyone who has contributed in this thread.

I actually just got a new gas grill to go with my WSM, and haven't had a chance to try steaks on it yet. My deep freeze (where I was storing a quarter steer) tripped its breaker somehow and I lost all of it.

[ct]

Originally Posted by Tytanium

I actually just got a new gas grill to go with my WSM, and haven't had a chance to try steaks on it yet. My deep freeze (where I was storing a quarter steer) tripped its breaker somehow and I lost all of it.

damn shame

a moment of silence please...

[vailpass]

Originally Posted by ct

get a rope

I don't like Kobe beef. Weird taste.

[vailpass]

Originally Posted by Tytanium

I actually just got a new gas grill to go with my WSM, and haven't had a chance to try steaks on it yet. My deep freeze (where I was storing a quarter steer) tripped its breaker somehow and I lost all of it.

Bummer!

[Tytanium]

Originally Posted by ct

damn shame

a moment of silence please...

Bought a new, bigger, and much more energy efficient freezer, where it is now located in my garage instead of the basement so I would hopefully notice before it loses temp. Also lost about 30lbs of raw cat food that I made, and is a huge pain in the ass to make. Never again.

[BWillie]

Originally Posted by |Zach|

You eat a well done Steak? What?

Are you 12?

I dun think you guise kan read.

I was saying that IF YOU eat your steak "medium well" or "well done" you are a sissy. I like mine medium-rare, rare if I'm at a really good steak joint.

[Fire Me Boy!]

Originally Posted by BWillie

I dun think you guise kan read.

I was saying that IF YOU eat your steak "medium well" or "well done" you are a sissy. I like mine medium-rare, rare if I'm at a really good steak joint.

Well that's not what you said.

[angelo]

Originally Posted by vailpass

Thanks! I'll try this. Anything to get to the next level.

I can't recommend this enough.
Although I would recommend a few adjustments.
1) Let the steaks come to room temperature.
2) Season with Kosher Salt and Black Pepper (optional on the pepper)
3) Let the steaks sit with the seasoning for 20 minutes
4) Pat the steaks dry with a paper towel (this is critical to getting a good crust on the steak
5) Make sure your fire is very hot and cook to desired doneness. I recommend an instant read thermometer (125 for medium rare)
6) let the steaks rest 10-20 minutes based on size.

Enjoy

Ang

[Silock]

I would hold off on the pepper until the end. If you're grilling at the temps you should be, the pepper will burn.

[Loneiguana]

Just because it keeps popping up:

Mythbusting: Letting Meat Come To Room Temp

http://www.amazingribs.com/tips_and_...room_temp.html

http://www.seriouseats.com/2013/06/t...ing-steak.html


Long story short, the math behind this idea isn't there. It takes a lot longer than 20 minutes to bring meat to room temp, plus when dealing with grill surfaces, the difference in temperature is negligible.

From the second website:

Here's the issue: Steak can't brown until most of the moisture has evaporated from the layers of meat closest to the surface, and it takes a hell of a lot of energy to evaporate moisture. To put it in perspective. It takes five times more energy to convert a single gram of water into steam than it does to raise the temperature of that water all the way from ice cold to boiling hot. So when searing a steak, the vast majority of energy that goes into it is used to evaporate moisture from its surface layers. Next to that energy requirement, a 20, 30, or even 40 degree difference in the temperature of the surface of the meat is a piddling affair.

[Cannibal]

Ribeye grilled medium for me please.

Just had one last Saturday with a variety selection of pumpkin and oktoberfest brews.