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?

[vailpass]

Originally Posted by Dayze

welp...I know what I'm having this weekend for dinner.
Steak; and I'll probably scour my recipe sites for some interesting non-traditional sides.
grab a Cabernet Sauvignon for dinner.

have some Pale ales to 'assist' me while I'm cooking.

Assistance is a good thing.
Thanks for the tips.

[R8RFAN]

Look at this recipe for prime rib and tell me if you think it would turn out right

[the Talking Can]

i'm minimalist about steak...salt-pepper-fire-eat

but a dab of high quality butter (like kerrygold, no margarine soy oil shit) at the end will add some nice flavor and moisture...or finish, for just a minute, in a pan with copious amounts of butter and garlic

[stevieray]

Originally Posted by the Talking Can

i'm minimalist about steak...salt-pepper-fire-eat

but a dab of high quality butter (like kerrygold, no margarine soy oil shit) at the end will add some nice flavor and moisture...or finish, for just a minute, in a pan with copious amounts of butter and garlic

garlic salt.....mmmmmm

[vailpass]

Originally Posted by the Talking Can

i'm minimalist about steak...salt-pepper-fire-eat

but a dab of high quality butter (like kerrygold, no margarine soy oil shit) at the end will add some nice flavor and moisture...or finish, for just a minute, in a pan with copious amounts of butter and garlic

There's a place in Minneapolis that serves a damn good butter steak.Murphy's? MURRAY'S? I usually like it plain but...

[mikeyis4dcats.]

Originally Posted by vailpass

I haven't been able to hit the perfect medium rare. They aren't screwed up but I want perfect.

letting it rest on the front end and back end will go a long ways to this.

Here's a test - buy 3 ribeyes today of very similar size and shape. Cook them all for the same time on the grill (I do 5 minutes one side then flip for 4 minutes for a 1 1/2", 1# ribeye)

Take one out and put on grill, serve immediately.

Take one out, let it come to room temp (15 min or so), cook, serve immediately,

Take one out, let it come to temp, then rest 10 minutes after.



The first will likely be rare in the middle, with very little medium rare around.

The second will likely be more evenly cooked, but a little tough, and not very juicy in the mouth.

The third will be evenly cooked, more tender, and juicy in the mouth.

[vailpass]

Originally Posted by mikeyis4dcats.

letting it rest on the front end and back end will go a long ways to this.

Here's a test - buy 3 ribeyes today of very similar size and shape. Cook them all for the same time on the grill (I do 5 minutes one side then flip for 4 minutes for a 1", 1# ribeye)

Take one out and put on grill, serve immediately.

Take one out, let it come to room temp (15 min or so), cook, serve immediately,

Take one out, let it come to temp, then rest 10 minutes after.



The first will likely be rare in the middle, with very little medium rare around.

The second will likely be more evenly cooked, but a little tough, and not very juicy in the mouth.

The third will be evenly cooked, more tender, and juicy in the mouth.

Great advice! Thanks.

[Fire Me Boy!]

Vail, there is some terrible advice in this thread. Don't pay attention to half of it. Look for the posters whose opinions on food have been proven for you and ignore the rest.

[vailpass]

Originally Posted by Fire Me Boy!

Vail, there is some terrible advice in this thread. Don't pay attention to half of it. Look for the posters whose opinions on food have been proven for you and ignore the rest.

I'm trying!
Thanks man. I know you know you're cooking. I'm gonna get this steak thing down.

[Dayze]

be sure to grill it until the inside is a nice even grey color.
it turns grey once the juices have been infused into the meat.

[Fire Me Boy!]

Originally Posted by vailpass

I'm trying!
Thanks man. I know you know you're cooking. I'm gonna get this steak thing down.

I'll post something later, sitting in an airport on my phone right now.

[vailpass]

Originally Posted by Dayze

be sure to grill it until the inside is a nice even grey color.
it turns grey once the juices have been infused into the meat.

Kicking you in the nuts..

[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 Fire Me Boy!

I'll post something later, sitting in an airport on my phone right now.

I'll look for it.
Safe flight.

[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!