photocosmo
Member
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!
When you grill a steak...
- Thread starter Wayne02
- Start date
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!
Spotteddog
Member
Don't trip on that speed bump!
ChinaSeaSailor
US Veteran
- Joined
- Feb 12, 2009
- Messages
- 812
- Reaction score
- 2
I must be doing something wrong - I just tell my waiter at Logans medium well and it works!!!!
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.
NCTexan
US Veteran
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.
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.
- Joined
- Jul 26, 2007
- Messages
- 294
- Reaction score
- 570
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.
ElToro
Member
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 ?!
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 ?!
duckloads
Member
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 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
duckloads
Member
I forgot, after cooking, wrap them in foil and let them rest a few min's before cutting.
HarryWatson
US Veteran
I am a proponent of cauterizing, then eating.
pps
Member
+1 on T-rex method. Except I use the predecessor of the BGE
markd
Member
I deep fried a couple of sirloin steaks in my turkey frier a few weeks ago, cooked them for about three and a half to four minutes. They were some of the best steaks I've ever eaten.
Smithfan
Member
El Toro, you are wise beyond your years.
Most of us of a certain generation operate within this maxim: Never turn down a freeload.
Bill
fitz
Member
Total time is 16 minutes.16 minutes = Over done.
Similar threads
