Why Can't I Grill A Decent Steak?

[vailpass]

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

Do you use any seasoning on steak? I never have but wonder if people do.

[Mike in SW-MO]

Originally Posted by vailpass

Do you use any seasoning on steak? I never have but wonder if people do.

Salt pepper, & garlic.

I only cook steaks over charcoal. I have a gas grill but only use it for large groups.

[vailpass]

Originally Posted by Mike in SW-MO

Salt pepper, & garlic.

I only cook steaks over charcoal. I have a gas grill but only use it for large groups.

Fresh garlic or powder? I don't do the charcoal thing. I'm too damn lazy and don't want to deal with the mess.

[Mike in SW-MO]

Originally Posted by vailpass

Fresh garlic or powder? I don't do the charcoal thing. I'm too damn lazy and don't want to deal with the mess.

Just powder. I like easy.

Charcoal is really not that difficult. Light the fire, go inside do prep work, put the steaks on.

[tooge]

Originally Posted by vailpass

Fresh garlic or powder? I don't do the charcoal thing. I'm too damn lazy and don't want to deal with the mess.

cut a clove of garlic in half. rub cut half on steak to get the garlic oils onto the steak. then just salt and pepper. When grilling, turn it at 45 degrees to the steakhouse grill marks, which add more area of carmelization.

[vailpass]

Originally Posted by tooge

cut a clove of garlic in half. rub cut half on steak to get the garlic oils onto the steak. then just salt and pepper. When grilling, turn it at 45 degrees to the steakhouse grill marks, which add more area of carmelization.

Thanks man.

[Frosty]

Originally Posted by tooge

cut a clove of garlic in half. rub cut half on steak to get the garlic oils onto the steak. then just salt and pepper. When grilling, turn it at 45 degrees to the steakhouse grill marks, which add more area of carmelization.

There used to be a steak house here that would cut slits in the side of the steaks before cooking and they would slide slivers of garlic cloves into the slits and then cook. The steaks were amazing.

[Bwana]

Originally Posted by Mike in SW-MO

I only cook steaks over charcoal. I have a gas grill but only use it for large groups.

I do that as well. I have a huge smoker, but when I cook steaks I use a Webber kettle grill I picked up for $99 dollars at Walmart. Remember to pull them before they are at the done level you want, because they will continue to cook internally for up to 5 minutes after they are off the grill. Not doing that is how a lot of guys end up with "Jack links steaks." An overdone steak is like trying to eat a Tony Lama boot.

[vailpass]

Originally Posted by Bwana

I do that as well. I have a huge smoker, but when I cook steaks I use a Webber kettle grill I picked up for $99 dollars at Walmart. Remember to pull them before they are at the done level you want, because they will continue to cook internally for up to 5 minutes after they are off the grill. Not doing that is how a lot of guys end up with "Jack links steaks." An overdone steak is like trying to eat a Tony Lama boot.

Okay, that's a good tip. Pull them a little early.
I'm going to grill the perfect steak one of these times.

[Bwana]

Originally Posted by vailpass

Okay, that's a good tip. Pull them a little early.
I'm going to grill the perfect steak one of these times.

One other thing I was told was never put salt on them while they are cooking, or at least wait until the end of the cooking process. I had some old boy gravel my ass years ago when he caught me doing that. He told me it dries out the meat and from my experience, he was right.

As far as thickness, I cook up to 2" ribeyes and they turn out great. It's a lot easier to over cook a thin steak, than a think one.

[vailpass]

Originally Posted by Bwana

One other thing I was told was never put salt on them while they are cooking, or at least wait until the end of the cooking process. I had some old boy gravel my ass years ago when he caught me doing that. He told me it dries out the meat and from my experience, he was right.

As far as thickness, I cook up to 2" ribeyes and they turn out great. It's a lot easier to over cook a thin steak, than a think one.

I have been told the same thing about salt. I go with thick too, trying to find that balance to get them exactly to medium rare.
At least I've mastered grilled shrimp.
Get big prawns, grab a lime off the tree, 5 minutes with one turn and they are perfect.

[laughsatyou907]

salt helps to break down the fats and sinews.

[J Diddy]

Originally Posted by Bwana

I do that as well. I have a huge smoker, but when I cook steaks I use a Webber kettle grill I picked up for $99 dollars at Walmart. Remember to pull them before they are at the done level you want, because they will continue to cook internally for up to 5 minutes after they are off the grill. Not doing that is how a lot of guys end up with "Jack links steaks." An overdone steak is like trying to eat a Tony Lama boot.

exact same grill i got for my bday sat. Used it for the first time yesterday and it was great.

[Bwana]

Originally Posted by J Diddy

exact same grill i got for my bday sat. Used it for the first time yesterday and it was great.

The one thing you NEVER want to do with it is let the lid drop. Wind can take the lid off off easily if a decent storm rolls in. If the lid hits the cement, it's still useable, but it will never seal the same way. You will end up getting unwanted drafts in the thing, which can easily start fires inside and mess with what you're cooking. You can compensate to some degree for a bent lid by closing off the top vent, but it's a pain in the ass. I end up replacing them at least every two years because of a bent lid issue.

[J Diddy]

Originally Posted by Bwana

The one thing you NEVER want to do with it is let the lid drop. Wind can take the lid off off easily if a decent storm rolls in. If the lid hits the cement, it's still useable, but it will never seal the same way. You will end up getting unwanted drafts in the thing, which can easily start fires inside and mess with what you're cooking. You can compensate to some degree for a bent lid by closing off the top vent, but it's a pain in the ass. I end up replacing them at least every two years because of a bent lid issue.

Thanks, for the heads up.