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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, 06:19 AM   #31
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Originally Posted by Dartgod View Post
Marinate them in antifreeze. Thank me later. But not too much later.
what took so long for this to be posted?
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Old 09-23-2013, 06:25 AM   #32
KC Tattoo KC Tattoo is online now
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There is a guy in Arlington TX that sells propane and propane accessories for all your grilling needs.




Me personally I like charcoal grilling and wood chips.
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Old 09-23-2013, 06:28 AM   #33
vailpass vailpass is offline
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Originally Posted by KC Tattoo View Post
There is a guy in Arlington TX that sells propane and propane accessories for all your grilling needs.




Me personally I like charcoal grilling and wood chips.
I'll give hank a call...
I love charcoal/wood chip cooking as long as someone else is doing it.
I'm more of a turn on the grill and have a drink by the pool while it heats up kind of guy.
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Old 09-23-2013, 06:31 AM   #34
Bwana Bwana is offline
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Originally Posted by Mike in SW-MO View Post
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.
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Old 09-23-2013, 06:34 AM   #35
vailpass vailpass is offline
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Originally Posted by Bwana View Post
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.
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Old 09-23-2013, 06:36 AM   #36
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You're a Donk fan, so red meat isn't really consistent with your particular demographic.

Try something more trendy, fru-fru, fusionistic, and... "Denveresque".

Perhaps foie gras is more suitable. Be sure to wash it down with Perrier.
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Old 09-23-2013, 06:39 AM   #37
BigMeatballDave BigMeatballDave is online now
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Charcoal. Woodchips.

Salt. Pepper.

Consume.
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Old 09-23-2013, 06:40 AM   #38
vailpass vailpass is offline
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Quote:
Originally Posted by Warrior5 View Post
You're a Donk fan, so red meat isn't really consistent with your particular demographic.

Try something more trendy, fru-fru, fusionistic, and... "Denveresque".

Perhaps foie gras is more suitable. Be sure to wash it down with Perrier.
I have shrimp with it, is that close enough? F Perrier, I go with Mexican water-Tecate.
In college one of my roommates was a girl from France. Her mom sent her canned fois gras. One night my buddy and I came home drunk and replaced it with canned dog food.
You want to see a girl get pissed?
We still laugh about that.
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Old 09-23-2013, 06:43 AM   #39
laughsatyou907 laughsatyou907 is offline
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coat in olive oil, salt and pepper, then sear each side in a pan on high heat 2 min each side. Then throw it in the broiler for 6 minutes. Perfect steak.
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Old 09-23-2013, 06:45 AM   #40
vailpass vailpass is offline
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Originally Posted by laughsatyou907 View Post
coat in olive oil, salt and pepper, then sear each side in a pan on high heat 2 min each side. Then throw it in the broiler for 6 minutes. Perfect steak.
Hmmm...I'll try this in the winter. I don't do much if any oven cooking though, I have a convection oven don't even know if there is a broiler. Thanks.
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Old 09-23-2013, 06:45 AM   #41
Garcia Bronco Garcia Bronco is offline
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A good steak requires no seasoning or marinating of any kind. Especially a ribeye. I do 6 minutes a side with an addtional minute on the first side.
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Old 09-23-2013, 06:47 AM   #42
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Quote:
Originally Posted by Bwana View Post
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.
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Old 09-23-2013, 06:47 AM   #43
vailpass vailpass is offline
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Originally Posted by Garcia Bronco View Post
A good steak requires no seasoning or marinating of any kind. Especially a ribeye. I do 6 minutes a side with an addtional minute on the first side.
Yeah I like mine plain, don't use sauce. But to each their own. There have been some great tips so far, going to try them.
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Old 09-23-2013, 06:48 AM   #44
Bwana Bwana is offline
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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.
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Old 09-23-2013, 06:51 AM   #45
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Do you use any seasoning on steak? I never have but wonder if people do.
Montreal Steak Seasoning.

You're welcome
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