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Old 09-23-2013, 06:23 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, 09:17 AM   #121
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Quote:
Originally Posted by vailpass View Post
What's this rotation prior to flip thing?
Gives the classic grill marks.

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Old 09-23-2013, 09:20 AM   #122
vailpass vailpass is offline
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Originally Posted by sedated View Post
Gives the classic grill marks.

I'm learning much today...and I'm getting hungry. Chicken and waffles is on my mind for breakfast.
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Old 09-23-2013, 09:21 AM   #123
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Have not read all the responses so sorry if this is a duplicate response.

1. two different cuts of meat require two different cooking methods. The Filet doesn't have much fat, where the ribeye has a lot of fat.

2. I crank my grill to about 600 and sear both sides before turning on side off and moving the steaks to that side to finish. This drops the temp of the grill to 350 or so. If the wind is coming from my right I turn off the left burner. If its coming from my left, I turn off the right burner. I basically let them finish without turning them that way. I end up with a nice sear on both sides, but my medium rare isn't perfectly centered, which I'm perfectly fine with.

3. Let the steak come to room temp before grilling it. I also season it while its sitting out.

4. You MUST let your steak rest after taking it off the grill. If you skip this step you end up releasing all the fluids the first time you cut into it. Letting it rest for 5 mins allows the juices to redistribute. Moving the steaks to a cooler side of the grill also helps with this, but I still make sure to let it rest.

-It doesn't matter how good the cut of meat is if you don't know how to cook it.

-I rarely order steak when dining out. Why, because I can usually make it better than the restaurant.
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Old 09-23-2013, 09:23 AM   #124
vailpass vailpass is offline
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Quote:
Originally Posted by Hoover View Post
Have not read all the responses so sorry if this is a duplicate response.

1. two different cuts of meat require two different cooking methods. The Filet doesn't have much fat, where the ribeye has a lot of fat.

2. I crank my grill to about 600 and sear both sides before turning on side off and moving the steaks to that side to finish. This drops the temp of the grill to 350 or so. If the wind is coming from my right I turn off the left burner. If its coming from my left, I turn off the right burner. I basically let them finish without turning them that way. I end up with a nice sear on both sides, but my medium rare isn't perfectly centered, which I'm perfectly fine with.

3. Let the steak come to room temp before grilling it. I also season it while its sitting out.

4. You MUST let your steak rest after taking it off the grill. If you skip this step you end up releasing all the fluids the first time you cut into it. Letting it rest for 5 mins allows the juices to redistribute. Moving the steaks to a cooler side of the grill also helps with this, but I still make sure to let it rest.

-It doesn't matter how good the cut of meat is if you don't know how to cook it.

-I rarely order steak when dining out. Why, because I can usually make it better than the restaurant.
Some useful stuff here. Thanks much.
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Old 09-23-2013, 09:28 AM   #125
Dayze Dayze is offline
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Quote:
Originally Posted by Hoover View Post
-I rarely order steak when dining out. Why, because I can usually make it better than the restaurant.
this.
The only time I have was when I went to Plaza III; they cooked that shit to perfection. Though, oddly, didn't have a rib-eye option. I went with the T-bone and it was amazing.

good place to go once every year or two to splurge. since my steak was $50 if I recall.

Pierponts was the other one that kicked ass.
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Last edited by Dayze; 09-23-2013 at 09:34 AM..
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Old 09-23-2013, 09:32 AM   #126
R8RFAN R8RFAN is offline
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**** steaks Prime Rib is my fav
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Old 09-23-2013, 09:35 AM   #127
vailpass vailpass is offline
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Quote:
Originally Posted by R8ers View Post
**** steaks Prime Rib is my fav
I love prib but can hardly walk out of the restaurant afterwards...
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Old 09-23-2013, 09:35 AM   #128
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Damn this thread!

I have several pounds of ribeye in a freezer at home. Completely useless right now.

I'm stuck at a ****ing TA with no good steak in sight.
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Old 09-23-2013, 09:35 AM   #129
vailpass vailpass is offline
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Originally Posted by BCD View Post
Damn this thread!

I have several pounds of ribeye in a freezer at home. Completely useless right now.

I'm stuck at a ****ing TA with no good steak in sight.
Sorry man. It's making me hungry too.
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Old 09-23-2013, 09:36 AM   #130
BigMeatballDave BigMeatballDave is online now
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Quote:
Originally Posted by R8ers View Post
**** steaks Prime Rib is my fav
Yeah, but prime rib is just a different way to eat ribeye.
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Old 09-23-2013, 09:36 AM   #131
R8RFAN R8RFAN is offline
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Quote:
Originally Posted by vailpass View Post
I love prib but can hardly walk out of the restaurant afterwards...
rare to med rare with fresh horseradish and a cold beer.... mmmmmmmmmmmmmm
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Old 09-23-2013, 09:38 AM   #132
vailpass vailpass is offline
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Originally Posted by R8ers View Post
rare to med rare with fresh horseradish and a cold beer.... mmmmmmmmmmmmmm
You hit it on the head. Garlic mashed potatoes on the side...
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Old 09-23-2013, 09:41 AM   #133
BigMeatballDave BigMeatballDave is online now
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I love prime rib, but it just doesn't come close to a charcoal/woodfired, grilled ribeye.
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Old 09-23-2013, 09:42 AM   #134
R8RFAN R8RFAN is offline
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Quote:
Originally Posted by BCD View Post
I love prime rib, but it just doesn't come close to a charcoal/woodfired, grilled ribeye.
Ribeye is great... Prime rib is heaven on earth
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Old 09-23-2013, 09:42 AM   #135
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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.
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