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Old 09-23-2013, 05:23 AM  
vailpass vailpass is offline
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Why Can't I Grill A Decent Steak?

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?
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Old 09-23-2013, 05:44 AM   #16
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Quote:
Originally Posted by vailpass View Post
Thanks! I'll try this. Anything to get to the next level.
Hot grill. Over 400 if you can, leave the lid down.
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Old 09-23-2013, 05:44 AM   #17
vailpass vailpass is offline
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Quote:
Originally Posted by jspchief View Post
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.
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Old 09-23-2013, 05:45 AM   #18
vailpass vailpass is offline
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Quote:
Originally Posted by jspchief View Post
Hot grill. Over 400 if you can, leave the lid down.
Oh I can get over 400. Anxious to try this. After cooking, where do you leave them to sit? Don't want them cold.
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Old 09-23-2013, 05:50 AM   #19
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I just let them sit on the counter. Yeah, they aren't as hot, but the meat relaxes and allows the juices to redistribute.
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Old 09-23-2013, 05:52 AM   #20
vailpass vailpass is offline
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Quote:
Originally Posted by jspchief View Post
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.
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Old 09-23-2013, 05:53 AM   #21
jspchief jspchief is offline
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Originally Posted by jspchief View Post
I just let them sit on the counter. Yeah, they aren't as hot, but the meat relaxes and allows the juices to redistribute.
I'll sprinkle a little bit of lawrys or black pepper on my ribeyes sometimes. Wouldn't season a filet.

If you use any salt, use in moderation and do it right before it hits the grill.
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Old 09-23-2013, 05:54 AM   #22
vailpass vailpass is offline
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Quote:
Originally Posted by jspchief View Post
I'll sprinkle a little bit of lawrys or black pepper on my ribeyes sometimes. Wouldn't season a filet.

If you use any salt, use in moderation and do it right before it hits the grill.
Oh hell I can't take it. I'm going to the butcher and going to try again tonight. Skewer up some prawns to put beside it.

Edit: crap, the meat shop is closed on Mondays. WTF?
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Old 09-23-2013, 05:54 AM   #23
InChiefsHell InChiefsHell is offline
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I let them sit out for a little while, and salt and pepper only, both sides. The wife and I like them medium rare to rare...yeah, blood on the plate...

I have an infrared grill I just bought. I think it works great. I like a thicker steak too, but last night we had 8 oz sirloin from HyVee and they were great. About 5 min. per side on a hot ass grill gets it done.
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Old 09-23-2013, 05:56 AM   #24
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Quote:
Originally Posted by InChiefsHell View Post
I let them sit out for a little while, and salt and pepper only, both sides. The wife and I like them medium rare to rare...yeah, blood on the plate...

I have an infrared grill I just bought. I think it works great. I like a thicker steak too, but last night we had 8 oz sirloin from HyVee and they were great. About 5 min. per side on a hot ass grill gets it done.
Thanks. I really like the infrared, super easy.
God I wish we had Hy-Vee in Arizona.
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Old 09-23-2013, 05:58 AM   #25
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Old 09-23-2013, 06:12 AM   #26
Mike in SW-MO Mike in SW-MO is offline
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Originally Posted by vailpass View Post
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.
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Old 09-23-2013, 06:12 AM   #27
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Quote:
Originally Posted by jspchief View Post
Let them sit out for 20min before grilling.
No. Do not do this.

All restaurant steaks go from cold storage directly to the grill. Why? Because any amount of time where meat is kept at a unsafe temp. is bad. Any time uncooked meat is not kept within in a safe temp. only increases the odds of getting sick. I prefer to not take any chances.

And it doesn't do a thing for the meat. It is better for the meat to go directly from cold storage to the heat.

Letting it sit after cooking is okay and does let juices recollect.

As other people have said, 6 or 7 minutes per inch or so. Don't be afraid to flip twice if you don't think it is done.

If you have the time, try searing both sides, then cooking it slower with indirect heat. Usually produces a juicy steak.

And I'll suggest my favorite steak rub: Jerk. Jerk seasoning on a steak is delicious.
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Old 09-23-2013, 06:15 AM   #28
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Old 09-23-2013, 06:17 AM   #29
vailpass vailpass is offline
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Quote:
Originally Posted by Mike in SW-MO View Post
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.
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Old 09-23-2013, 06:18 AM   #30
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Quote:
Originally Posted by Loneiguana View Post
No. Do not do this.

All restaurant steaks go from cold storage directly to the grill. Why? Because any amount of time where meat is kept at a unsafe temp. is bad. Any time uncooked meat is not kept within in a safe temp. only increases the odds of getting sick. I prefer to not take any chances.

And it doesn't do a thing for the meat. It is better for the meat to go directly from cold storage to the heat.

Letting it sit after cooking is okay and does let juices recollect.

As other people have said, 6 or 7 minutes per inch or so. Don't be afraid to flip twice if you don't think it is done.

If you have the time, try searing both sides, then cooking it slower with indirect heat. Usually produces a juicy steak.

And I'll suggest my favorite steak rub: Jerk. Jerk seasoning on a steak is delicious.
Thank you.
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