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Started By
Message
Need steak grilling schooling
Posted on 7/4/15 at 9:33 am
Posted on 7/4/15 at 9:33 am
I know some of you can throw down on the grill. I want to learn how to cook a better steak. Two of the tips I've recently learned were 1) only flip the steak once? 2) let the steak get to room temp before putting on the grill? What say you people?
14
Posted on 7/4/15 at 9:35 am to Pas gagne
The Food Board is like the CIA (not the spy agency). Try there.
ETA: See your first response as a precursor of answers to come.
ETA: See your first response as a precursor of answers to come.
This post was edited on 7/4/15 at 9:37 am
Posted on 7/4/15 at 9:36 am to Pas gagne
If only we had a board where we could discuss food on TD 
Posted on 7/4/15 at 9:38 am to Pas gagne
Depends on the thickness for room temp theory.
For a thick steak (over 1.5") I will usually salt and drop some fresh herbs on the steak about 2 hours before and let the water escape the steak, pick up some of the herb flavor, and re-enter the steak.
I usually shoot somewhere between rare and medium rare so a really thick filet benefits from not having an ice cold center to heat. Helps cut down on the chance of overcooking the edges to get a warm center.
For a thick steak (over 1.5") I will usually salt and drop some fresh herbs on the steak about 2 hours before and let the water escape the steak, pick up some of the herb flavor, and re-enter the steak.
I usually shoot somewhere between rare and medium rare so a really thick filet benefits from not having an ice cold center to heat. Helps cut down on the chance of overcooking the edges to get a warm center.
Posted on 7/4/15 at 9:39 am to Pas gagne
Correct. Let it come up to room temperature before throwing it on the grill. A good cut of beef doesn't need seasoning. Maybe just a little salt and pepper. If you have a good infared burner, then sear both sides and only flip once after that. If you just have open flame, then only flip once. And never use a fork to flip it or stab it with anything for any reason. Use tongs and keep the juice sealed in there. Lastly, let the steak rest for 5 minutes after you pull it off the grill and before you cut into it. You have to let the juices redistribute throughout the meat. For this reason, err on the side of pulling it off the flame early since it will continue to cook just a tad while you're letting it rest.
Posted on 7/4/15 at 9:39 am to Pas gagne
Look at the reverse sear threads from Jax tiger.
Posted on 7/4/15 at 9:40 am to Pas gagne
Let steak come to room temperature. Depending upon thickness, can take up to two hours.
For searing purposes, get grill as high as you can. Season steak with sea salt (or kosher) and cracked black pepper. Nothing else is really needed unless you want to do something different.
Cook to just under desired temperature. Cover and let rest of 5 to 7 minutes.
Enjoy!
For searing purposes, get grill as high as you can. Season steak with sea salt (or kosher) and cracked black pepper. Nothing else is really needed unless you want to do something different.
Cook to just under desired temperature. Cover and let rest of 5 to 7 minutes.
Enjoy!
Posted on 7/4/15 at 9:40 am to kilo1234
Reverse sear is all the rage now
Posted on 7/4/15 at 9:42 am to fightin tigers
I never flip my steaks I use a cast iron searer. Leave it on the grill as it heats up when you throw the steak on place the searer on top 3-4 minutes and your done.
Posted on 7/4/15 at 9:44 am to Pas gagne
Honestly, I think the quality of the meat is 90 percent of it...aside from that, just season it the way that you like it and learn to tell when it is done to your taste.
There is very little time that elapses between steaks that are undercooked and overlooked for any given individual....get a meat thermometer if you need one....
There is very little time that elapses between steaks that are undercooked and overlooked for any given individual....get a meat thermometer if you need one....
Posted on 7/4/15 at 9:45 am to Sal Minella
FDB is going to give you all sorts of bullshite you aren't asking for. My advice:
Cook steak at room temp (not cold)
Light salt and pepper only before grilling.
Slow cook steak on opposite side of coals then finish by searing directly over the coals.
Visit Weber.com for more details.
Cook steak at room temp (not cold)
Light salt and pepper only before grilling.
Slow cook steak on opposite side of coals then finish by searing directly over the coals.
Visit Weber.com for more details.
Posted on 7/4/15 at 9:47 am to Pas gagne
I take a steel/cast iron skillet and put it in the oven at 500°.
When the oven reaches 500°, remove the skillet and place on the range over high heat for ~5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn over with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (2 min each sides will give you med. rare... Add 1 min both sides for med)
When the oven reaches 500°, remove the skillet and place on the range over high heat for ~5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn over with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (2 min each sides will give you med. rare... Add 1 min both sides for med)
Posted on 7/4/15 at 9:50 am to Pas gagne
quote:don't use a grill
I want to learn how to cook a better steak.
Posted on 7/4/15 at 9:50 am to Pas gagne
i see this is very serious bidnezz
Posted on 7/4/15 at 9:53 am to Pas gagne
Posted on 7/4/15 at 10:06 am to Pas gagne
Lots of good advice in here. One thing I didn't see mentioned is to dry the steak off after letting it get to room temp. When it rests, water will come to the surface of the steak. Dry it off with paper towels before coating with oil and applying salt and pepper.
Posted on 7/4/15 at 10:15 am to Pas gagne
Room temp steak is fine but not necessary
Charcoal/wood
Kosher salt/fresh ground black pepper
Season just before cooking
Spread your coals a bit
Shut lid for 5 minutes
Drop steak on hot spot
Flip when naturally releases from grill grates
Repeat
Move to low heat area of grill until steak is one temp under desired temp
Put on resting rack(not a plate)
Do not cover - it will steam
Wait 10 minutes
Return to high heat area of grill
Flip once - about 1 minute each side
Eat
Charcoal/wood
Kosher salt/fresh ground black pepper
Season just before cooking
Spread your coals a bit
Shut lid for 5 minutes
Drop steak on hot spot
Flip when naturally releases from grill grates
Repeat
Move to low heat area of grill until steak is one temp under desired temp
Put on resting rack(not a plate)
Do not cover - it will steam
Wait 10 minutes
Return to high heat area of grill
Flip once - about 1 minute each side
Eat
Posted on 7/4/15 at 12:11 pm to BocaJared
Posted on 7/4/15 at 7:19 pm to BocaJared
I would listen to this man. His restaurant prepares my favorite steak.
Posted on 7/5/15 at 8:47 am to Pas gagne
quote:This is not a good thing.
only flip the steak once?
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