NCTexan
US Veteran
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
When you grill a steak...
- Thread starter Wayne02
- Start date
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!
Gutpile Charlie
US Veteran
Originally posted by wheelgun1958:
Where's the beef?
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You betcha Wheelgun! I just had to run and get this picture. Will this do?
gunsmith11
Member
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
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
lcdrdanr
US Veteran
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
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
westcoast362
Member
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.
Gutpile Charlie
US Veteran
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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.
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.
BlindJustice
Member
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
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
m657
Member
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....
I'm a Luddite when it comes to grills....hesitate to abandon old reliable charcoal for anything else....
mwtdvm
Member
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 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.
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..
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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!
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!
Jeb Stonewall
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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.
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.
truckemup97
Member
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.
GONAVY
Member
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...
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...
photocosmo
Member
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.
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.
wheelgun1958
Member
Thanks Charlie! Now I have a new desktop background! Mmmmmmmmmm steak!
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