- Are you a proponent of the "sear in the juices" concept before finish cooking of the steak?

- When you grill a steak (post sear, if used) do you grill it on direct or indirect heat?

- Lid open or closed?

- Do you get many flare-ups in your grilling process. If so do you attempt to keep them at bay somehow or let the steaks "flame broil".

- How do you handle it when members of the family insists that their steaks be well done with no-pink? Are you able to cook to a true well-done stage without charring the thing all to heck?

I'm having a heck of a time getting my grilling process dialed in these days on my big stainless gas grill. I use the sear burner to sear the steaks and that works ok, but the finish cooking doesn't seam to be working so well. This situation is aggravated a bit by the fact that most people in my family like medium as the absolute minimum doneness of their steaks. I have a heck of a time achieving medium or well-done status without burning the things (especially well-done).

I've tried cooking with the lid closed over in-direct heat. I've tried turning off all but one burner. Cooking with the lid open on direct low heat. And cooking with the lid open on indirect heat takes forever and day.

What I think I should be doing is grilling over direct low heat. Even on low heat I sometimes get all kinds of flame fest going on, which is impossible to combat when the lid is closed of course. 'Baking' a steak using indirect heat doesn't make much sense to me?

I do need to get this gas grilling process figured out though as we are butchering two animals in the next several months and I will be in steak city.

Speaking of which, I need to provide the butcher with my desired cuts. Is there an optimum steak thickness for grilling?

I need to specify ground beef fat percentage as well. 80/20 is the classic, but with all the recent health trends there is 90/10, 85/15, and 95/5 out there as well.

I'm inclined to stay with 80/20 as I don't think a 'lean' hamburger would taste very good? What is your preference?

Thanks

When I cook steak, I let it sit out and warm up to room temperature before cooking. That way the meat cooks much more evenly. I do that with roasts too.

I sear the outside and then lower the heat and finish it with the lid down.

Using an instant read thermometer is very helpful too. Barbecue Beeper Digital Thermometer . This is great indoors and out.

Direct sear with season salt/Montreal Steak seasoning rub, followed by a buttering of bacon grease, steaks dry and allowed to come up to nearly room temp before beginning process. EXTREMELY hot grill for a seared cross hatch both sides, then indirect. "Set time" in a warm (not hot) oven. Should net you a rare to medium rare through out, W/O the overcooked first 1/4"-3/8" of steak on your way too the properly cooked interior.
For burgers? 85%/15% used to be considered "ground round" and for me anyway, any thing leaner is too lean for grilling.
All above JOMO?

Depending on the number of people in your family, this may be a good excuse to go out and buy a few cast iron skillets.

http://bbq.about.com/od/steaks/ss/aa071507a.htm

bob

I use charcoal. Different than gas.

And I'm the only mammal eater in my family.

Visitors get what I cook, which either makes them happy or they go hungry. I have tried to do "medium" or other abnormal versions with little success....after all, if _I_ don't like it in the first place, how can I tell what 'good' is like?

I like steaks to be thick enough to be warm & dark red in the middle while being crispy in the fatty areas on the outside. The flare-up is an essential part of the charcoal cooking process and helps me judge the essential 'just right' cooking time.

I do not do indirect heat, as it is foreign to my goals and overcooking the center has been the universal result.

Grilling steak is an art form entirely satisfying to the cook himself. All others can be participant/eaters, but if they want it "their" way....let THEM do it themselves.

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Dum vivimus Vivamas

First, remember that if you are using gas, you're not grilling, you're just cooking outside Then it depends on the thickness of the steaks...using real wood give it a good sear (and that inimitable flavor) with whatever degree of carmelization suits you. Move it around a bit if flare-ups are an issue, to the side a ways if the steak is particularly thick-very easy to control and get just what you or your guests want (though I nearly cry at the thought of a fine piece of meat done past medium or medium rare) Grill top closed after the sear, only one flip necessary, and as stated always begin with room temperature meat.

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Do or do not. There is no try.

Using a top of the line gas grill - Sear for about 4 minutes on each side with burners on high - lower heat and cook for another 8 minutes. Total time is 16 minutes. This comes out med to med well. Add another 2 to 3 minutes for well done. Keep lid closed - if you see flareups, use spray bottle filled with water to knock down flames. Take steak out of fridge about 1 hour before cooking. Best to marinate overnight for next day grilling. Everyone has a cut they like, but for me, it's rib-eye every time. Can't beat those rib-eye steaks.

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Martin Co,FLA(finally made it)

While the idea of searing the outside to keep in the juices has been proven to not actually work, it does create the delicious brown bits on the outside.

Like others have said, the real key is letting it sit for 10 minutes or so after cooking. It is a test of will power, but well worth it.

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I mean, you feel me....

I let the steak come to room temp, use Montreal Steak rub, and cook with a Weber gas BBQ, the heat set in the medium range, around 350-375F.

I keep the lid covered, as I don't like flare-ups and charring. With practice you can manage the "cross-hatch" presentation; the trick is, let the unit heat up thoroughly. The the hot metal grill bars provide the cross-hatch effect.

Regardless, a good steak beats cross-hatching every time.

Only my mother-in-law and father-in-law were/are insistent on well-done steaks. And that's hardest of all to manage. When juices run clear, my father-in-law would insist on having his left on the fire even longer. Often it was like a leather shoe sole, but TS. That's what he wanted, that's what he got.

One more thought: on any grilled meat, take it off as soon as reasonably possible, given the preference (rare, etc) and if possible, let stand covered for 10 to 15 minutes. It will continue to cook a bit, but the meat will reabsorb the juices, and the meat or poultry will taste better. On a BBQed turnkey -- the only way we've eaten 'em for years -- let stand covered for 30 minutes.

Bill

Another thing you want to keep in mind is the fact that the steaks will continue to cook after you take them off the grill. This is called carry-over cooking. Steaks can cook after they come off the grill generally between a half-degree and one full degree of doneness. If you want a steak medium rare, take it off the grill when the rare stage is just on its way out.

Also, it is important with steaks to allow them to sit for a few minutes (2-3 for thin, 4-5 for thick) after they come off of the grill. When steaks sear over high heat, the juices in the meat are driven towards the inner parts of the steak. If you take a steak off the grill and immediately cut into it, those precious juices will leak out all over your plate. Allowing steaks to rest for a few minutes will allow the inner juices to recirculate throughout the meat. That way, when you cut into the steak, all of the juice doesn't come pouring out, it stays in the meat, where it needs to be.

And take it from an experienced grill cook, both personally and professionaly, cooking with a gas grill IS just cooking outside!

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Sean

All good suggestions so far.

If you want a steak well done at my house....don't come to my house. End of story.

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G.P. Charlie

I don't ask any one how they like theirs done. I like my steaks about 5/8" think, a bit of Lawry's seasoned salt, let the grill heat to 450 degrees before I place the stakes and cook for one minute each side with lid closed, and enjoy it... delicious!

Pete

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NRA, GOA Lifer

Just picked this up last week. CharBroil infrared BBQ and it is awesome. No flare-ups and no more burned meat. Rotisserie, side griddle tank gauge and temperature probe. The steaks I cooked last night were great. It has a sear setting and works well. Kinda pricey but I think it's money well spent.

Nothing like that blush color on the inside of a perfect piece of beef. I didn't believe in aliens from outer space until I heard about vegans. I guess I just don't understand the "morality" of it. If man is one thing above all, he(she) is a predator. The apex predator of all the universe. The only flesh I wouldn't eat because of morality would be "long pig" and dog. I wouldn't eat cockroach either, but that has nothing to do with morality.

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Wayne
Torn & Frayed

The "can't miss" Big Green Egg steak method is:

Salt and pepper a thick steak and let it come to room temp.

Fire up the BGE to 650 degrees using natural charcoal which imparts a nice wood smoke flavor. Put on steak and the close lid keeping top and bottom vents open. This sustains the high temperature but eliminates flare-ups and bitter charring. Flip after three minutes keeping lid closed for another three minutes. CLOSE both top and bottom vents completely. Temp will drop to about 350-400 very quickly. Finish off for another 3-6 minutes with the lid down until the degree of doneness is achieved.

If you have a good piece of meat, you'll beat any fancy steak house restaurant.

BTW, before opening the lid at the end of the process, "gently burp" in "a little air". Don't just whip the lid open all at once. Otherwise you'll need some new arm hair and eyebrows. Don't ask me how I know.

Where's the beef?

My gas Weber has a thermometer in the cover and a wood bin for smoking chips.

I use Luhr Jensen smoking chips since they're so fine and actually smoke.

I start up the grill on high and let it go for 7 ~ 8 min. and by then the wood is smoking and the grill is hot.

I start off a steak @ 400F to sear the outside and give it those fantastic grill marks, then I back off the heat a touch and finish.

Let the meat sit after cooking. This is the hardest thing to do, but you can keep busy with the side dishes to absorb this time.

I prefer a RARE steak. Want it burnt? Eat a shoe.

sounds like a lot of your issues center flareups...take the grill apart and clean the innards well....this will probably resolve all the unwanted fire

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SWCA#2208
KK4EMO

I use a cast iron hibachi by Lodge.
I get that sucker HOT and then put the steak on for 5 minutes-flip it for 2 minutes and then let it sit for around 5-10 minutes (This is with 1" ribeyes). I'll cook it grey for you is that's the way you want it-

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Forum consigliere

I cook 'em on a Big Green Egg as well, but use a slightly different method. Most of the steaks I cook are ~2" thick, I first let the steak sit out and bring it up to room temp, they have been seasoned with a bit of olive oil, kosher salt and course ground black pepper. I get the BGE as hot as I can get it, which usually ends up being about 700* dome temp, I then throw the steaks on, I use a cast iron grate, for 90 seconds, flip and do 90 seconds on the other side. I then pull the steaks off, shot down all the vents and let the meat rest for about 20 minutes, by this time the dome temp has dropped to about 375*-400*. I put the steaks back on for about 4 minutes/side until I get an internal temp of 125*. Let them rest under foil for about seven minutes before eating.

A perfect steak every time.

Steave... I'll try your method. Nice twist.

BTW, I use a Stoker for slow smoking at a consistent temp for pork butts, etc. It works great.

Info on The Stoker

I cook by the clock. And always watching, unless your in the fridge getting another beer. Say 2-6 steaks, recommend ribeyes. Two burners on med. maybe slightly above. 3-4 mins, give 'em a 180 turn, 3-4 more. then flip and repeat...If you see lots of smoke, knock down that flare up. And on direct heat; my grill manual sez to sear, move to indirect hear and finish; I don't do that. Anyway, about 15 mins and done; those that want a rarer piece, take off the far end. Then let rest for a few mins. Had one last night, actually shared, and was great!

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You betcha Wheelgun! I just had to run and get this picture. Will this do?

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G.P. Charlie

Charlie, you are a man after my own heart! In this neck of the woods, we have Dale's Steak Sauce which is a great marinade. A few minutes soaking in Dale's and that steak is ready for the grill.

Beautiful picture Charlie - makes me hungry just looking at it!! A real winner indeed.

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Martin Co,FLA(finally made it)

chit, and i just has a Wendys spicey chicken sandwich,,,and i could of had a V8

Grill over charcoal, or in a cast iron skillet. I like the steaks about 1"-1 1/4" thick. Set out & let come to room temp. Rub with garlic & olive oil. About 3 min high heat each side = med. rare.

About another 30-45 seconds (or so) each side = med. Longer = ruined. If cooking on grill close cover, this will prevent major flames. Minor flare ups are fine.

STEAK SAUCE?????????? Only on burgers or pot roast! Best ratio for burgers (I think) is 80/20

I used to belong to the "If its brown on top, it's still cooking, when it's black on top and brown all the way through, it's nearly done" club but have dropped down to the medium rare/medium over the years. So, I started with well done and moved to the medium rare side.

I use a 78,000 BTU gas grill with a wood chip box that I sometimes put charcoal in for flavored smoke. On the other side of the grill from the smoke box I have a large cast iron griddle, completely flat. I heat it hot, hot, hot. I have a round, flat, cast iron plate that has a handle that I heat up hot, hot, hot.

I start off with my steaks room temperature and marinated over night with mesquite liquid smoke or dry rub. I like my steaks, sirloin or ribeye, to be at least 1-1/4" thick, maybe 1-1/2" if it's a good day.

I throw each steak on the hot plate and let it sear with the other hot plate on top of it. For just a couple of minutes. Then it goes over to the grill side over the smoke box while I do the next one. I don't sear them to "seal in the juices" I do it so it doesnt stick to the grill and fall apart when I turn it. I keep it on the grill for about 4 or 5 minutes, then turn each one over and if I'm rushed, I might place the hot plate with a handle on top of them, marks them with grill marks while speeding up the cooking.

If they flare up more than I want them I usually dribble a bit of beer on them, none of that water spray thank you very much !!! I do use the water to cut the flames down on the smoke box if that's a problem.

I like my ground beef to be 85% minimum but my wife wants it "Healthy" so we usually get 90% or even 95%. For hamburgers on the grill I insist on nothing less than 85%, I don't have any trouble with it falling apart but it is hard to keep it from burning without any fat in it. If you drop down to the cheap stuff at 70% or 75% you will find there aint much left except a greasy spot under the grill and a smoke cloud hanging around you when you are done.

Dan R

Get a charcoal grill super hot. Set the cooking grid right down on the coals. Blot your steak (that has been out of the fridge for about 45 minutes) to dry off the outside. Put it on for about 100 seconds per side (no time for flare ups). Let it sit for a couple of minutes, and eat with crusty bread and butter. I like to salt each bite as I eat. The center should be just a little over room temp.

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Now Westcoast, you are a man that knows what a good steak is.

I want that center to be just a touch over room temp and red. Anything more is too much.

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G.P. Charlie

If you haven't purchased a cast iron grate I highly recommend it, I only use the original grate now for low and slow cooks.

I've looked at some of the various temp controls for the BGE, but really haven't had any trouble maintaining low temps. I just did a brisket on Sat, put it on about 10:00 when I had a grill temp of 220*, I played with it a bit, but it was holding steady at 230* when I went to bed at 2:00. It was 211* when I checked it again around 8:30. They really hold the temp extremely well.

Grilling - I use a Weber Baby-Q I think it's a cast metal, heavier on the bottom, half,
it's propane. but the grill is bars of thick
cast iron which heat from the propane. Works great to put a ribeye on, after it gets going Ill lift it and give it a 90 degree turn to put the cross hatch on it. Do the same for the other side, but the second side takes less time
I get them off the grill, and put them in a 275 degree oven to let the meat relax - the outside
edges which have been cooked more - as the meat relases it the juice migrates back out to the edges - I'm a Medium Rare in taste, but friends who want t them more done, I;ll pull the med rare ones out first crank up the oven to 300 deg. and give those about 10 more minutes. I grill the outside for looks, then the oven fnishies em I'd go for two mixwes on
ground beef, 80/20 and some 90/10 but I'm a freak and eat all kinds of sausage and stuff, Have great low cholesterol counts.

My prerference is Bison burgers - some restaurants in the Great NW specialize in it.


BBQ
I use a Big Weber dome for slow BBQ, put a big ring of charcoal around the outside edge,
a single layer across the middle, and put a shallow wlum. foil pan full of hickory or mesquite chips that have been soaked.

I did a whole Chicken with a Paul Newman lime vinegrette for a marinade. After a couple of hours I pulled it - cut in half smoked it 30 minutes more with the cut side down for each half brought it in for a good
baste of traditional BBQ sauce - any BBQ sauce with the sugars in it will burn on the grill so put it in the oven for 45 minutes at
275 deg. Turned out great with the blackened outside unburned, but the bbq sauce kinda carmelized. I imagine a chuck roast or
other roast would also work that way. Pork shoulder just keep it in longer till you can use two forks for pulled meat.

Randall

I'm considering the Traeger grill....a pellet style auger feed....wasn't too interested but a buddy showed me how halibut on his came out...

I'm a Luddite when it comes to grills....hesitate to abandon old reliable charcoal for anything else....

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Dum vivimus Vivamas

Cajun says:
I use a cast iron hibachi
And he is ahead of the "curve" as usual... Al Gore recommends this method as the most efficient grilling to combat global warming. These little grills are amazingly efficient and cost effective.

One of the best meals I ever cooked on one was a 7# trigger fish. Better than any steak, IMNSHO! They do work well with steaks as well..

I have a medium Big Green Egg and do them exactly as Steave does (T-Rex method). We are friends with 3 other couples and go to each other's homes and usually have something on the grill. We used to always do Boston butts at my place, and steaks, burgers, etc. at theirs.

One time they asked if I could do steaks on my "smoker", and I did filets the T-Rex way. We don't do steaks at anyone elses house now!

This might sound odd until you try it.
I was put off the first time I seen steak cooked this way.
Till I tried it!
Only works with charcoal .
Get charcoal good and hot, then blow all the loose ash from the tops of them.
Now take your steak 1/2" -3/4" thick and throw right on the coals!
No flame up because there is no air between heat and meat.
Flip it once.
It might sound like you will end up with alot of ashes on your plate ,but it isn't bad at all.

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Jeb

They will only do it once. I'm not spending my hard earned money on a perfectly good steak, only to have them ask me to ruin it.

I throw 'em on a hot grate, over a hot propane fire, five minutes one side, four minutes the next. That seems to bring out a perfectly medium-rare steak almost every time.

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Insert short witty words here

I asked a chef in California how to properly cook a steak of resonable size, not 2 or 3 inches thick. He recommended the 12 minute rule. Grill on high with the lid down, good and hot, throw the steak on, close the lid, time 3 mins., flip, time 3 mins, flip for a total of 12 mins. It has never failed me.
It can be spooky with the heat etc. I recommend you have clearance for the overhead for when you open up the lid it can flare but flip and close. Give it a try...

You folks sure know yer way around a grill! I'm weird of course but have only a couple of rules for gillin' steaks;

as Barb said, let that steak sit out to room temp. before grillin' and then, as also previously spec'd let stand as long as 10 min. to "finish"

use charcoal: (natural lump or "cowboy style")
Wood chunks are optional as are spices other than salt and pepper.

MINIMUM THICKNESS = 1.5"

sear as long as needed, then roast to finish @ mid-rare.

serve with a ceasar salad, baked potato and too much beer.

Thanks Charlie! Now I have a new desktop background! Mmmmmmmmmm steak!

Back in the day we used to get our steaks at a small grocery/butcher shop that serviced the barges and local fire-station. If I asked for the "fire-man's cut" it was always perfect!

Don't trip on that speed bump!

I must be doing something wrong - I just tell my waiter at Logans medium well and it works!!!!

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Fair winds and following sea

I have a Traeger they are great for ribs, roasts (big) fish, whole chickens, lots of steaks/burgers etc.

But it is a PITA to cleanup. So you don't want to throw away your hibachi if you only have a couple of steaks/burgers to cook.

Steave and MaricopaKid... I tried the T-Rex method on my BGE tonight. I had a couple of nice rib eyes and they came out great. I'm sold.

The really hot sear... and then let them rest for 20 minutes before finishing off.... It really gave a tender, juicy and flavorful steak.

Besides salt and pepper, I brushed them with some olive oil with fresh chopped rosemary and crushed garlic.

NCTexan,
Glad you gave it a try! People can't believe the redistribution of juices after the 20 minute rest. Sounds like your's were yummy! I sometimes experiment with rubs, but always use the olive oil.

despite the fact that I learned BBQ at the heel of SmithFan AND his BBQ turkey really is the best turkey ive ever had, well worth the 3-4 hours it takes him on xmas and thanksgiving and other assorted mini holidays, AND his mastery of indirect heat grilling of beef ribs and turkey is the best ive ever had, his steaks end up too cool and not center cooked enough for me.

My preferred method for a quality steak ( filet, NY, top sirloin, rib eye) is I cover 1/2 of the bottom rack with briquets and lite them off with the top grill in place. let burn till ashy white that leaves me with areas of the grill of all temps. anyway, i get eh top grill nice and hot, then throw my steak on, usually about 4-5 minutes a side for a total of 12-15 minutes. each flip moved a bit further out towards the cooler zone, covered with just a 1/4 inch tilt in the cover to air through properly. I want my steak just nice and pink and juicy in the middle, not red and bloody or white and dry. just how i like my... never mind.

never had a complaint yet about the steaks i have served. maybe thats cuz i was serving free steaks ?!

This is a good thread.
I grill with a 40 year old, cast aluminum charcoal grill, called the Portable Kitchen. It was made in Little Rock, Ark. For seasoning, I'll use a little Cajun seasoning. Sorry, I don't know anything about using a gas grill.

Anyway, for steaks, I build just about the hottest fire I can. With the lid down and all air vents open (remember, hot fire) cook a 3/4 to 1 inch thick steak as follows:

Med rare - 2 min's per side
Med - 3 min's per side
Med well if you must - 4 min's per side

I forgot, after cooking, wrap them in foil and let them rest a few min's before cutting.

I am a proponent of cauterizing, then eating.