Why Can't I Grill A Decent Steak?

[DJ's left nut]

Originally Posted by BigChiefFan

Marinating is the key.

You're out of your goddamn mind.

Originally Posted by jspchief

Let them sit out for 20min before grilling. Let them sit 5-10 before eating.

A 1 inch thick ribeye I'll cook about 7 minutes per side for medium

To jump off on this post:

Also - pat dry before setting on the grate. This is an often overlooked step that makes a huge difference in the crust you're able to get on the outside of the steak.

If you don't do that pat, the first thing to 'cook' is the water on the outside of the steak. That essentially creates a flash steam on the surface and your char isn't as good. It just hurts the flavor.

KISS method - high heat (ideally over hardwood lump charcoal and not briquettes); nothing more than sea salt and black pepper on the outside. Patience is key - let it rest before and after cooking. Pull it at about 125 and let it rest; it should climb up to about 130.

[vailpass]

Originally Posted by DJ's left nut

You're out of your goddamn mind.



To jump off on this post:

Also - pat dry before setting on the grate. This is an often overlooked step that makes a huge difference in the crust you're able to get on the outside of the steak.

If you don't do that pat, the first thing to 'cook' is the water on the outside of the steak. That essentially creates a flash steam on the surface and your char isn't as good. It just hurts the flavor.

KISS method - high heat (ideally over hardwood lump charcoal and not briquettes); nothing more than sea salt and black pepper on the outside. Patience is key - let it rest before and after cooking. Pull it at about 125 and let it rest; it should climb up to about 130.

Thanks!

[Dayze]

Originally Posted by DJ's left nut

You're out of your goddamn mind.



To jump off on this post:

Also - pat dry before setting on the grate. .

and, ...yep..pat dry is a good idea

[Frosty]

Originally Posted by DJ's left nut

Also - pat dry before setting on the grate. This is an often overlooked step that makes a huge difference in the crust you're able to get on the outside of the steak.

To get a good crust, I like to dry the steaks in the fridge for a few days. I take the steaks out of the wrapper when we get them and put them uncovered on racks in the fridge for 3-4 days (for thick steaks - 1-2 days for thin cut). It slightly drys the outside, which makes a great crust. The drier outside also seems to seal in the juices in the middle.

Admittedly, I do this mostly for pan frying since I don't grill steaks that often. Drying/aging the steaks saves you from trying to fry a steak in a puddle of water.

[R8RFAN]

Originally Posted by Frosty

To get a good crust, I like to dry the steaks in the fridge for a few days. I take the steaks out of the wrapper when we get them and put them uncovered on racks in the fridge for 3-4 days (for thick steaks - 1-2 days for thin cut). It slightly drys the outside, which makes a great crust. The drier outside also seems to seal in the juices in the middle.

Admittedly, I do this mostly for pan frying since I don't grill steaks that often. Drying/aging the steaks saves you from trying to fry a steak in a puddle of water.

I can cook a steak in an iron skillet better than most people can cook on a grill anyway

[Dayze]

Originally Posted by R8ers

I can cook a steak in an iron skillet better than most people can cook on a grill anyway

yeah, but can you juggle?.....I think not.

[sedated]

Originally Posted by R8ers

I can cook a steak in an iron skillet better than most people can cook on a grill anyway

I prefer mine in cast iron too. Sear every side in bit of bacon fat, then throw it in the oven to finish. Makes a crust you won't soon forget.

[BigMeatballDave]

Originally Posted by R8ers

I can cook a steak in an iron skillet better than most people can cook on a grill anyway

Doubtful. You cannot replicate the flavor of cooking over charcoal/wood.

[tooge]

Originally Posted by jspchief

Let them sit out for 20min before grilling. Let them sit 5-10 before eating.

A 1 inch thick ribeye I'll cook about 7 minutes per side for medium

this. marinate is a key, room temp before grilling it, and letting it rest lets the moisture return to the muscle tissue so it doesn't end up all over the plate.

Most restaurants baste their steak with melted butter as it cooks btw. I don't do it routinely, but it does make a difference

[DMAC]

Originally Posted by jspchief

Let them sit out for 20min before grilling. Let them sit 5-10 before eating.

A 1 inch thick ribeye I'll cook about 7 minutes per side for medium

Should have stopped here + salt n pepper.

[CrazyPhuD]

Real men eat their steaks raw! No need to worry about juiciness then!

[vailpass]

Originally Posted by CrazyPhuD

Real men eat their steaks raw! No need to worry about juiciness then!

Not unlike other things, I like it pink but not bloody

[Inspector]

Originally Posted by vailpass

Not unlike other things, I like it pink but not bloody

This is the way I like women served to me.

[jspchief]

I just let them sit on the counter. Yeah, they aren't as hot, but the meat relaxes and allows the juices to redistribute.

[vailpass]

Originally Posted by jspchief

I just let them sit on the counter. Yeah, they aren't as hot, but the meat relaxes and allows the juices to redistribute.

Thanks a lot.