How do you cook a steak?

[TheHobbyist]

I love to grill and cookout for friends and family. If I have a fair amount of time, I use charcoal and soak hickory chips and applewood to throw on the coals when they are hot. I try to keep the temperature in the smoker/grill to about 200 degrees and pull them when they are medium rare. Usually will throw a few slabs of butter on when they are resting then will add only coarse sea salt and fresh ground black pepper.

You won't find A1 sauce in my place.

 

[SAFireman]

1 - Knock horns off
2- Wipe butt
3- Hold match under for 30 secs
4- Put on to plate.



Just kidding - medium rare for me Salt & pepper to taste.

Steak sauce on good beef is a crime punishable by hanging in the great state of Texas.
I usually cook on open fire with oak or pecan. Charcoal will do if we have nothing else available. I have been known to burn one on a cast iron grill in the kitchen in the event of emergency,

 

[BC38]

I like to have the grill fired up REALLY hot.
Sear the outside to the point of it being just a little charred.
Once it gets good and warm (but still rare) all the way through it's ready to go.
Hit it with a little seasoning salt & serve...

 

[bigwheelzip]

I ask my husband, the grill master, to cook them.

 

[kozmic]

I get my grill screaming hot (650-700*) put the (room temperature) steaks on to sear then kill the heat to allow them to finish to medium rare. I use kosher salt, fresh, coarsely ground black pepper and perhaps a touch of garlic powder depending on my mood. Allow to rest for 5+ minutes with foil loosely draped on top. Served with seasoned potato wedges and corn on the cob (also done on the grill). I like it with a cold Corona and I put my wife in charge of the dessert.

Steak sauce users need not apply.

 

[the ringo kid]

If grilling and outside? use NOTHING but Mesquite wood. Other than that and when I can afford it? I prefer my steaks cooked at the Texas Roadhouse. The Outback here, has gone way downhill--but then there is Twin Peaks to take its place.

 

[the ringo kid]

I get my grill screaming hot (650-700*) put the steaks on to sear then kill the heat to allow them to finish to medium rear. I use kosher salt, fresh, coarsely ground black pepper and perhaps a touch of garlic powder depending on my mood. Allow to rest for 5+ minutes with foil loosely draped on top. Served with seasoned potato wedges and corn on the cob (also done on the grill). I like it with a cold Corona and I put my wife in charge of the dessert.

Steak sauce users need not apply.

Medium REAR?

 

[kozmic]

Medium REAR?

OOPS! It's pretty hard to type with my mouth watering!

 

[MCorps0311]

I grill my steaks,on the low end of 250 degrees.I have a thermometer on my grill.

 

[the ringo kid]

OOPS! It's pretty hard to type with my mouth watering!

Heh heh. no problem. I'm eating a cheeseburger from Whataburger just now. Somehow it makes one more keen.

 

[walkin jack]

Most folks make two bad mistakes when they grill. They over season and over cook.

Fish: Grilled fish is delicious. Yet some people load it up with a lot of seasonings and spices. I just baste it with a mixture of melted butter and lemon juice and lightly salt and onion powder. Then they over cook it. The flavor of the fish should be the star of the show. And it should flake when touched lightly with a fork. the natural juices should still be there.

Beef: Again, over season and over cooked. The beef should not be covered up with a lot of spices. and it should not be over cooked. I know every one likes it cooked to a different degree of doness and that's fine have it your way. But keep in mind that beef gets it flavor from two sources. Fat and blood. If you cut away all the fat and cook away all the blood what you have left is very similar to cardboard.

If you want a treat the next time you grill steaks over an open fire just add a little salt and a lite coat of regular sugar. Cook over medium high heat and the sugar will caramelize and seal all the juices and flavor in the meat. You will actually be able to taste the meat and not bar b q sauce etc.

 

[Bill Bates]

These days I do a reverse sear when cooking steaks. First I season thick, room temperature, steaks with a little Lawry's Seasoning salt. I let those steaks sit for about 30 minutes.

I add mesquite pellets to my pellet grill and run the temperature up to 225 degrees.

I put the steak on the pellet grill, insert the temperature probe and cook them until the internal temperature is 110-115 degrees. Then I pull them off and wrap them in foil and allow them to rest while as I crank up the pellet grill to high.

I put a cast iron fry pan on the pellet grill and take the temperature up to 500 plus degrees. Once up to temp I toss the steaks in the pan, put an pat or two of butter on them and sear each side for about a minute. This gives you a perfect rare to medium rare completely through with a nice outside crust. The browned butter makes a great pan sauce.

This all takes more time than just tossing the steaks on a very hot grill but you get a much more even pink that runs from side to side.

This also works great with tri tips and flat iron steak. If you haven't tried a reverse sear on your steaks give it a try.

 

[pawngal]

You mean I'm supposed to cook it???

 

[Ron M.]

Good steak no no's...

I once made the mistake of taking a co-worker to eat at Little Zagreb's steakhouse in Bloomington, Indiana. I ordered the filet mignon, medium rare...she ordered the same, but well done. What a hockey puck (and I don't mean the entree). I think after 15 years she is probably still chewing on that $30 steak. For steaks at home, I bring them to room temperature and marinate them a bit in Yoshida's sauce (like the asian flavor) for about 30 minutes, char them on each side for about two minutes, then turn down the heat and grill to a nice medium rare center. Son orders his so rare he rides the rest of it home...

 

[sheepdawg]

I like to take some sirloins and marinade them in Italian salad dressing for about a day or so. Then get the grill real hot with mesquite charcoal and let the salad dressing drip off the steaks making for some flames. Cooked medium, burnt outsides and a baked tater with butter and sour cream.

Damn I'm going to the grocery and get Sunday dinner started.

 

[Rustyt1953]

It starts with the right grill.

 

[timn8er]

I'm going to go against the grain here(wow! first time that's ever happened, right?)I like my steak rare, but I see nothing wrong with adding some Heinz 57, some Lea & Perrins Worcestershire, & jalapenos. I don't care what anyone says, these are flavor enhancers, not flavor hiders...so, deride if you will, & I know I won't change anybodies mind, but you sure won't change mine...

 

[Wingmaster]

I use a pellet smoker to reverse sear mine too.

I season steaks with Montreal Steak Seasoning then let them sit out until at room temperature.

I then put them on the smoker at about 225 degrees at high smoke for 30 to 45 minutes.

then take them off the grill and heat up the grill to about 400 degrees. then back on until the internal temp is 160 degrees. (I like mine pink but not bloody)

Then melt a 1/4 inch slice of butter over it while it's resting.

These are the best steaks I have ever made.

Wingmaster

 

[THE PILGRIM]

Room temp, a little salt and pepper.
Hot fire, hot as you can get it.
I like it seared on the outside, red in the middle.
Sometimes I will also add a little steak sauce.
Dip a piece of steak into it then eat.
Warning - Walmart discussion coming.
How do you quickly determine the best steaks at the Wall?
Their best are grade Choice, they will be in a Black plastic tray.
Next down is Select, white tray.
You want Prime? Some better supermarkets will have some,
But if you really want some, you need to go to a real butcher shop!
You got to read that label, Mabel!

What Do USDA Beef Grades - Prime, Choice, Select - Actually Mean? | Fooducate

 

[wbraswell]

Hot charcoal grill, room temp steak, at least an inch thick, prefer 1 1/2 to 2",salt and pepper only,flip once, med rare, put a little butter (the dairy kind) on it when you take it up, cover with foil to rest 10-12 minutes. I like the taste of beef, not steak sauce. Beef done right makes it's own sauce. 250 degrees? That's odd to me. I cook brisket at 250.