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Can You Grill a Good Steak on the BBQ ?

Joshua_me

Joshua_me

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Sure, I' know my way around cheap meat and wieners... (*hush* all of you !)

But, when it comes down to grilling an expensive cut I get a little nervous...

Here's a guide I found:

How to Grill a Steak

By eHow Food & Drink Editor
Rate: (149 Ratings)
For many people the sound and smell of steaks cooking on the grill is one of life's sublime joys. Getting great results is fairly straightforward: Choose top-quality meat, season it boldly, and use a carefully tended red-hot fire.


Difficulty: Moderately Easy
Instructions

Things You'll Need:

  • Meat Thermometers
  1. Step 1
    Start with the highest-quality steaks you can find. See "Pick a Steak," under Related eHows.
    For best results, make sure the steaks are no thicker than 1 1/2 inches. Steaks that are best for grilling have thin streaks of fat running through them. This soft internal fat partially melts during cooking and keeps the steak from drying out.
    <LI itxtvisited="1">Step 3
    Start a hot grill fire. If using a gas grill, turn the gas as hot as it will go. If using charcoal, let the charcoal heat up until it is coated with ash, then spread it out so you have an evenly hot bed of coals.
    <LI itxtvisited="1">Step 4
    Season the steaks on both sides with kosher (uniodized) salt and fresh cracked black pepper. Let the seasoned raw steaks rest for a few minutes.
    <LI itxtvisited="1">Step 5
    Place the steaks on the hot grill. The grill should be hot enough for you to hear a sizzle when the steaks touch the grill grate.
    <LI done6="1" done11="4" done15="4" itxtvisited="1" done24="1">Step 6
    Cook for 3 to 5 minutes per side. To create attractive cross-hatched grill marks, give the steaks a quarter-turn halfway through cooking on each side.
    <LI itxtvisited="1">Step 7
    For best results, move the steaks to other parts of the grill if flame-ups occur.
  2. Step 8
    See Tips for testing for doneness. When done, allow the steaks to rest for a few minutes before cutting them. This helps them retain those great juices.
per mo Recipes
Largest-Recipe-Site.Net







Tips & Warnings

  • Testing for doneness will take some practice. For beginners, there's nothing wrong with using a small knife to make a little cut in the steak to peek inside. You can also use an instant-read food thermometer. Insert the thermometer sideways into the deepest part of the steak. Rare beef is about 115 to 120 degrees F, medium rare is 125 degrees F, and medium is 135 to 140 degrees F. These temperatures are lower than they would be for larger roasts because the effect of residual heat is greater.

  • Accomplished cooks test for doneness using a simple finger test. They press down on the meat during cooking to gauge how deeply the heat has penetrated. This is less complicated than it sounds. The meat will feel more firm as it cooks. You can begin to learn this by squeezing the meat when raw, and pressing it often during cooking.
___________


Anything else anyone would like to add ?
 
can i grill a good steak on the bbq?

yes i can.

two christmases ago the family decided to forgo the usual christmas day feast and have new york strip steaks. i was the grill master!

they came out so good and so well that even today my christmas day grill is still talked about at all of our family bbq's.

they came out so good my dad hugged me and told me he taught me well!

sorry... i got a little teary eyed there...
 
Hmm. 8 steps?


I start with a nice cold rum and coke. I sear each side , turn down the flame have another drink and let it cook from there. and if I must I will have another drink waiting for it to cook

never had a complaint yet
 
I have never cooked a steak in my life. I don't even really like steak. I'd rather have a pork chop or a slice of smoked ham.
 
I've never had a problem yet cooking on my barbecue. I never use instructions/recipes and barbecue only by doing what I think is the right way. Everything has always turned out good.
 
I just had way too much grilled beef

it was the cheap kind, but it was cooked right and sliced thinly


I am always over cooking (or undercooking) steaks... so I go to a steakhouse for steak

although I did have the soy sauce/garlic steak recipe and that came out good!
 
A friend of mine who was in cooking school once told me about the 'finger-push' test, and honestly I'm still trying to master that. He (or another friend who was in cooking school; I had like three at once, and two of them went on to teach, although neither are doing that any longer) also said something about "only turning the steak once."

I did that for a long time, and eventually I started to wonder if I had misinterpreted him. I found some directions like the ones J-Me posted above, where you essentially turn the steak a total of three times, so each side has 2 times "towards the fire," and the results I got improved dramatically.

googling around, I found this site....

http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html

...and it made me think about how a specialty of mom and dad's was to take, essentially, something like an arm-roast, and turn it into a "steak" (the flavor is OUTSTANDING). Mom's secret was/is, take a fork and the bottle of tenderizer. apply the tenderizer to the meat, and then stab the sh&t out of the roast, then let it sit for a while.

my "default" steak preparation has been:
a. lots of tenderizer
b. crushed garlic
c. lots of stabbage
d. marinade in worsterchire sauce before cooking.

...when I last visited my mom, we had t-bones one night, and she revealed this handy little device to me:

http://www.steaktenderizer.com/meat-tenderizer-jaccard-meat-tenderizer-p-2427.html

...and told me that one of my cousins who was a restauranteur had given it to her years before.

THIS LITTLE MACHINE IS A MIRACLE-MAKER.

That was in March, and I just googled it up. I actually thought it would be something like 3x the price it is. I think I'm going to order one now!:wave:
 
Of course I can grill a good steak on the BBQ... medium-rare perfection is the only thing that comes off of my grill.
 
jamie_01930 said:
Hmm. 8 steps?


I start with a nice cold rum and coke. I sear each side , turn down the flame have another drink and let it cook from there. and if I must I will have another drink waiting for it to cook

never had a complaint yet
Click to expand...
Interesting...

What kind of rum ? I wanna get this just right... :lol:
 
Yes. Oddly, I learned how in college. We could get a raw steak for dinner on Sundays, and then go out and grill it on a long outdoor grill. Trial and error helped me learn how to do it right. The basic rules I learned were:

1. Don't fuck with it.
2. When you think it's done, it is.

Lex
 
Of course I can. I'm a grill master. Steaks, chops, veggies, whatever. I'm a man, it's in our genes. Gay or straight, it doesn't matter. Scratch our balls and grill our meat, it's all good.
 
I'm a MAN - i can GRILL - GRRRRRRR !!!!!!
(pounds chest with fists)

Bobby Flay (fuckin' cute ginger boy) does talk about Not a lot of flippin' and no poking holes in it - ETC. -
now that i have a digital thermometer -- i'm obsessive about reaching the correct temp for the different meats -- when i hit it - whatever it is - I'm done - and they're always fine.. If i could still afford them -- RIB EYES' ROCK !!
But some lesser cuts - marinated in teriyaki sauce for 2 days prior can be excellent too -
oh oh -- i almost forgot - you can do sirloin tips in a 50/50 mix of HONEY and Worchestershire sauce - now that's some sweet meat !! i mean...ummmmmmm........
 
^ Honey and Worchestershire, sounds excellent. Thanks, I'm trying that tomorrow.
 
I like my steaks Pittsburgh Black and Blue --
Nicely charred on the outside, still mooing on the inside.

That's about what your instructions would start to give you --
if you keep your primary burner turned up to Start vs High - so it's as high as you can get it - when your grill is max temp, put steaks on and listen to the sear -
you have to be careful, or you will burn it to a crisp - especially those lovely Rib-eye/Delmonicos that are so fat filled.

The other change I would suggest - we stopped actively salting meat a long time ago- draws moisture out of the meat - we add at the table.

Instead, we use granulated garlic - apply semi-liberally and allow it to activate/moisten for a 15-30 mins before you put on the grill - maybe a splash of Lea and Perrin, if you're so inclined.

Other than that, Sear 'em, flip 'em, do it again, MAYBE criss-cross by a second flip - pull from the grill, let them rest for a few minutes before serving.

And make sure you keep the head grillmaster well hydrated to prevent heat stroke!

Labatt's is a good option.
Skol!
:D
 
This is my outside kitchen. I can grill a steak on that Big Green Egg that will knock your socks off. That bad boy gets to 800 degrees f. Two inch steak, two minutes on each side, medium rare and delicious. I can also do low and slow pulled pork at 250 for ten hours no prob. Ribs? There are no words to describe the sheer deliciousness of them. I made roasted tomato and cured black olives over a pasta course tonight, then I did a chicken under a brick over salad greens and fresh croutons as a secondi. YUM.

Grill a steak?....easy!

Dont forget to notice my cocktail in the glass with the blue dot, it's mandatory
 

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Now, THAT is a SERIOUS grill!
I have grill envy - I live in a town home, I have to make due with ordinary Charbroil Gas Grill.

That's enough equipment to trigger a wet dream or two!

Rum Coke?
 
FPNY said:
This is my outside kitchen.

Dont forget to notice my cocktail in the glass with the blue dot, it's mandatory
Click to expand...

I noticed. :lol:

You have a serious set-up! I'm so jealous!

attachment.php


Btw, I CAN cook a good steak on the grill. I love grilling out. I have mastered the 'finger' test with beef and pork.

I get requests all the time to do the cooking when we get together at my place.
 
Thynight said:
Men and their meat...|
Click to expand...

lol!

well i assure you whichever man gets me will be well fed on the weekends!

i may not do much cooking during the week though but i'll grill friday, saturday and sunday if need be. ;)
 
Yup. also, cooking the steak is not just the time on the barbequeue.

Let it sit at room temp for 20 minutes first. After, 15 minutes under foil to rest.

It makes a huge difference, and you have to remember that part to get the timing right.


FPNY, that set-up looks great, but no natural gas?
 
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