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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, 07:59 AM   #106
vailpass vailpass is offline
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Quote:
Originally Posted by Simply Red View Post
I bet you're not getting your grill hot enough, are you covering it? if so; dont. (I mean sure - cover while achieving your temp PRIOR to the meat being on grill)


Get grill really hot, uncover - lay meat onto seasoned grates, walk away, let them do their thing. don't forget 45-degree rotation prior to flip.
My grill will go to 500 with a quickness.
What's this rotation prior to flip thing?
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Old 09-23-2013, 08:00 AM   #107
Dayze Dayze is offline
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Quote:
Originally Posted by vailpass View Post
You are way out of my league...

sounds more complicated than it is.

basically, 'de-glazing' a pan is a fancy way to say using liquid to remove all the goodies from when the steak was cooking. You've probably 'de-glazed' pans without knowing it when cleaning up / cleaning a skillet etc with water.

the cast iron in this case was still hot; so the butter and blue cheese crumbles melt; and the brandy/bourbon/cognac etc acts in the same way water does when you're cleaning stuff. brings up all the grease/flavor/ etc that the steak left behind.

spoon out all that goodness into a little ramaken; dip your meat ( no homo) as preferred and enjoy.
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Old 09-23-2013, 08:01 AM   #108
vailpass vailpass is offline
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Quote:
Originally Posted by Dayze View Post

sounds more complicated than it is.

basically, 'de-glazing' a pan is a fancy way to say using liquid to remove all the goodies from when the steak was cooking. You've probably 'de-glazed' pans without knowing it when cleaning up / cleaning a skillet etc with water.

the cast iron in this case was still hot; so the butter and blue cheese crumbles melt; and the brandy/bourbon/cognac etc acts in the same way water does when you're cleaning stuff. brings up all the grease/flavor/ etc that the steak left behind.

spoon out all that goodness into a little ramaken; dip your meat ( no homo) as preferred and enjoy.
Damn. It's 7 in the morning and I want a steak.
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Old 09-23-2013, 08:06 AM   #109
Tytanium Tytanium 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
Leaving them out for 20 minutes doesn't do jack to the internal temperature.

I usually cook steaks in an iron skillet on the stove. Lightly rub each steak with canola oil or another high smoke point oil, season lightly with kosher salt and black pepper. Sear each side at the highest heat you can get. Flip after 30 seconds, then toss the whole pan into a 500 degree oven. Flip the steak again after 2 minutes in the oven and heat for another two minutes. Good enough for a well seared golden brown crust and medium rare finish.

You can probably do something similar on the grill. Same prep with oil and salt/pepper, let the grill get up to a high temp, do the searing, then kick down the temp some to let the inside come up to temp.
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Old 09-23-2013, 08:07 AM   #110
the Talking Can the Talking Can is offline
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are you using a fatty cut? a well marbled cut?

fat = flavor

i like a thick edge of fat on my steaks, get that fat crispy and burnt on the outside, soft and delicious inside

salt liberally, both sides, before throwing on hot ass grill

flip

eat

it's mostly about the quality of the meat/cut
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Old 09-23-2013, 08:08 AM   #111
Dayze Dayze is offline
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Vailpass -

this is basically what I did to a 'T'.
http://yearonthegrill.blogspot.com/2...th-cognac.html
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Old 09-23-2013, 08:09 AM   #112
vailpass vailpass is offline
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Quote:
Originally Posted by the Talking Can View Post
are you using a fatty cut? a well marbled cut?

fat = flavor

i like a thick edge of fat on my steaks, get that fat crispy and burnt on the outside, soft and delicious inside

salt liberally, both sides, before throwing on hot ass grill

flip

eat

it's mostly about the quality of the meat/cut
Always marbled. I go to a butcher, pay a little more for a good cut.
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Old 09-23-2013, 08:10 AM   #113
3rd&48ers 3rd&48ers is offline
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Grill not hot enough to make grill marks = tough shitty steaks
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Old 09-23-2013, 08:10 AM   #114
the Talking Can the Talking Can is offline
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Quote:
Originally Posted by vailpass View Post
Always marbled. I go to a butcher, pay a little more for a good cut.
then you're doing it right
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Old 09-23-2013, 08:10 AM   #115
vailpass vailpass is offline
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Quote:
Originally Posted by Dayze View Post
Vailpass -

this is basically what I did to a 'T'.
http://yearonthegrill.blogspot.com/2...th-cognac.html
Thank you! I'm gonna get this right. But I'm a little intimidated.
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Old 09-23-2013, 08:12 AM   #116
vailpass vailpass is offline
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Originally Posted by the Talking Can View Post
then you're doing it right
Tell her that, she got pissed last night
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Old 09-23-2013, 08:14 AM   #117
Dayze Dayze is offline
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Originally Posted by vailpass View Post
Thank you! I'm gonna get this right. But I'm a little intimidated.
it's easy peezy.

Explore your space. I mean.....really. Explore the space.
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Old 09-23-2013, 08:16 AM   #118
vailpass vailpass is offline
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Originally Posted by Dayze View Post
it's easy peezy.

Explore your space. I mean.....really. Explore the space.
nice!
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Old 09-23-2013, 08:16 AM   #119
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Originally Posted by vailpass View Post
Tell her that, she got pissed last night
Try to be more accurate than Matt Cas$hole...
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Old 09-23-2013, 08:17 AM   #120
vailpass vailpass is offline
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Originally Posted by Rausch View Post
Try to be more accurate than Matt Cas$hole...
I guess I need to care first...
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