cooking steak on the grill question....

[warden291]

Originally Posted by whodat1

I'll go along with HOT crowd. One of the best steak houses in the country, Ruth's Chris, uses an 1800 deg oven.

I like to sear a steak to keep the juices in. I get my grill as hot as I can and go 4-5 minutes on the first side, turn it over (you only turn a steak once!) and cook it anywhere from 7-12 minutes depending how you want it done.

Ditto on the searing of the steak...that is the key to a nice juicy steak.
However I like to put butter on my steaks for a little added "healthy" flavor.
...so I tend to sear the meat only 3 minutes....maybe because my grill gets a little too toasty .... any longer and the butter dripping and flaming might cause the siding on my garage to melt!!
I also then flip the steaks and place them in the middle of the grill with the middle burner on low & the remaining burners on med/high...7-10 minutes depending on the thickness...hope this helps.
warden291.

[Lumpold]

Originally Posted by Aaron

I'm feeling dense, here, with these "finger" methods of testing. Exactly where is the STEAK in this? I'm in my office at my computer and can hold my right hand up, palm in front of me and my grill isn't even on nor is there a steak in my frig and I don't quite see how touching my thumb translates into the done-ness level of the steak.

I apologise for not explaining this clearer. I suppose workin in pubs and filling in gaps in the kitchen rota alot, I just kinda do it by instinct.... there is another one involving rare being the feel of the jaw at the back, right before the ear, med-rare being about halfway along the jaw to the chin, med being on the chin, and well done being the tip of your nose... but there you go.

[backwoods]

Maybe I missed this, but does everyone cook with lid down...or up?

[Aaron]

Originally Posted by backwoods

Maybe I missed this, but does everyone cook with lid down...or up?

Down for heat. Up for flame. Probably 90% of the time down, 10% up for a little charring.

[backwoods]

Alrighty then....I just got done eating some steak . Preheated grill for 15 minutes, threw the steaks on the top rack on one side and turned that burner down to medium. 8minutes,flip,8minutes,flip,and and another 2 minutes and done! onto the plate, covered with some foil, rested for 10 minutes and presto....perfect med well steaks. And they were awesome!!


thanks for the tips guys!

[ky toker]

Originally Posted by backwoods

Maybe I missed this, but does everyone cook with lid down...or up?

prefer lid down.

perfect med well steaks. And they were awesome!!

GREAT! Glad they turned out great for you.

[Zenistar]

I cook nearly every day during the summer on a gas grill, for steaks one thing I always do is leave them at room temperature in a marinade for a couple of hours before cooking, then slap them onto a hot grill.

The grill is normally warmed up but putting both burners on full with the lid down, then open the lid up after about 5 mins and turn one side down to medium.

Steaks go directly onto the hot side and normally some marinade drips to cause flame and some nice charring A minute each side on the hot grill then onto the medium grill with the lid down until cooked as required, max normally a few minutes for a medium steak. To be honest I dont use the finger method, I suppose im just used to the grill and can normally time the cooking pretty well depending on what is needed. Personally I eat rare steaks which cook for a couple of minutes max.

The marinade we often use is olive oil, a couple of shots of Sothern Comfort, a good spoon of mustard and plenty of salt and pepper.