Thread: Steak Grilling Anyone??

This is always an interesting topic. When my grilling buddies get together there's always a discussion about "the best way"....... Everyone has a method they prefer based on experience however I found this article penned by arguably an expert in the field who busted a few myths. After reading it I changed some of my long learned habits and have found he's right. YMMV.

http://www.seriouseats.com/2013/06/t...ing-steak.html

I may agree to some of this authors observations. However i am no self proclaimed expert but certainly a Steak enthusiast and i must say my method of cooking steak was always straight forward and successful to my taste. I like my steak medium rare. I don't always warm the meat to room temperature and I do get good results either way. For me most important is quality of beef and i believe also it should be of sufficient thickness at least an inch. I also am a believer of the high heat treatment. Fast and hot was always my way to go and with this i don't fail. My goal was to get a nice warm red center and a delicious caramelized crust. I usually preheat my gas grill for at least a half hour full blast and let the heavy iron grates absorb as much heat as they can. Surface temps are are somewhere between 500- 600 deg. I give the steaks a nice rub of my choosing let em sit for a while then burn em good usually no more than 7 minutes give or take. I am usually happy with the result. I never subscribed to the direct than indirect method of cooking but that's just me. I am sure other methods work well but the way I do it has served my tastes just fine.

I agree with about everything he says.

I do salt, pepper and apply olive oil about one hour before cooking.

I sear my steaks over a super hot grill for 30-45 seconds per side, then finish in the 220 degree (F) smoker until medium rare (10-15 minutes). They always come out juicy and flavorful.

I'll have to ask the Boss how she gets her BBQ steaks so nice.

Bob

Heres all I have to say on the subject.

My steaks are always done on a cast iron griddle. I haven't read the article yet. But I will say, we stopped eating steak when out because no restaurant has matched the home cooked.

I'll dig up some pics 😁

Geek

Did steaks last night, I don't make bad steaks, first and foremost, great cuts of meat, my butcher lets me know when the exceptional stuff is in. My wife loves the tenderloin I the ribeye.
Grill temp, 550 for long enough to get all grates to absorb the heat.
Steaks rubbed in olive oil and seasoned, sea salt, fresh cracked pepper, and a local seasoning that's called garlic butter, all rubbed in and left in the fridge for a couple hours.
Oil the grill real quick and drop the steaks till seared on one side, flip and move to side grate that I turned down to 400 when I put steaks on.
Check internal temp till it hits 125, pull off the grill, add a slab of real butter(Kerrygold) rest for 10 minutes and enjoy,, so can't say if I agree with everything he said but. Can't disagree with my method. Have had steaks served to me in some of the best steakhouses around and these are just as good. Tc

I have to agree. I have had steak at Peter Luger and Palm in NYC and I think mine is better.Because I make it with Love.

The service is better at Lugers, at my house I,ll tell you get your own damn bread!! Tc