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Started By
Message
1-1/2" ribeyes, help needed
Posted on 6/19/14 at 11:44 am
Posted on 6/19/14 at 11:44 am
If you had 3 1-1/2" ribeyes & a gas grill, what would you do?
New grill that I have used a few times and can't seem to get them cooked like I like them. Note: I'm not much of a cook so any advice on marinating would be appriciated as well.
Will be away from computer for a while so TIA to all.
New grill that I have used a few times and can't seem to get them cooked like I like them. Note: I'm not much of a cook so any advice on marinating would be appriciated as well.
Will be away from computer for a while so TIA to all.
11
Posted on 6/19/14 at 11:47 am to JGTiger
Get that sucker as hot as you can.
Posted on 6/19/14 at 11:47 am to JGTiger
Salt, pepper and a hot flame.
Posted on 6/19/14 at 11:48 am to JGTiger
quote:
I'm not much of a cook so any advice on marinating would be appriciated as well.
Posted on 6/19/14 at 11:52 am to JGTiger
Don't marinate. For real. They don't need it.
Pics of the meat would help us a hell of a lot.
I wouldn't cook them on the grill, either. I'd use a pan. Very, very, very hot. Like, the oil is smoking hot. You'd also need to tell us how you want them done for me to tell you how long to cook them. As far as seasoning goes, I'd use just sea salt and black pepper. Finish in the pan with butter.
Pics of the meat would help us a hell of a lot.
I wouldn't cook them on the grill, either. I'd use a pan. Very, very, very hot. Like, the oil is smoking hot. You'd also need to tell us how you want them done for me to tell you how long to cook them. As far as seasoning goes, I'd use just sea salt and black pepper. Finish in the pan with butter.
Posted on 6/19/14 at 12:00 pm to JGTiger
quote:
ew grill that I have used a few times and can't seem to get them cooked like I like them.
You probably didn't let the steaks sit out for an hour and get to room temperature.
And make sure you let the meat rest. NO MARINADE NEEDED!
Posted on 6/19/14 at 12:03 pm to JGTiger
Soak in Italian dressing for 24 hours....
No for real, let them rest on the counter for at least an hour to get them to room temp. Then sear the crap out of them for about 4 minutes a side for medium rare/medium steaks.
No for real, let them rest on the counter for at least an hour to get them to room temp. Then sear the crap out of them for about 4 minutes a side for medium rare/medium steaks.
Posted on 6/19/14 at 12:15 pm to Trout Bandit
I've always heard that you should leave them on the counter to reach room temp.
But I seem to recall Americas Test Kitchen disproving this. They said that it would take many hours for an average cut of meat to reach room temperature in the center.
I'm not saying one is right one way or the other, just asking why you do or do not do it.
But I seem to recall Americas Test Kitchen disproving this. They said that it would take many hours for an average cut of meat to reach room temperature in the center.
I'm not saying one is right one way or the other, just asking why you do or do not do it.
Posted on 6/19/14 at 12:36 pm to Trout Bandit
quote:
Then sear the crap out of them for about 4 minutes a side for medium rare/medium steaks.
No. Two and a half minutes for rare. Three for medium rare. Four for medium. Anything beyond that is stupid.
Posted on 6/19/14 at 12:37 pm to DownSouthDave
quote:
But I seem to recall Americas Test Kitchen disproving this. They said that it would take many hours for an average cut of meat to reach room temperature in the center.
hence where the microwave comes into play....
eta: i like to liberally use a local seasoning (shapley's). i use a cast iron skillet on the grill that i get as hot as possible (at least 10 min). then drizzle some olive oil in the skillet (it should smoke immediately). drop your steaks and flip to your liking.
This post was edited on 6/19/14 at 12:40 pm
Posted on 6/19/14 at 12:41 pm to FT
nah, 4 on side one then 3 on side 2 for the perfect medium rare
Posted on 6/19/14 at 12:43 pm to deNYEd
Your stove ain't hot enough, baw
Posted on 6/19/14 at 12:43 pm to JGTiger
Posted on 6/19/14 at 12:51 pm to deNYEd
hot as i can get the ole charcoal weber my baw
Posted on 6/19/14 at 12:54 pm to deNYEd
Cook them in a pan and you can control that temp more... baw. God I hate saying that.
Posted on 6/19/14 at 12:55 pm to JGTiger
For 1.5 inch rib eyes, I'd do 6.5 minutes one side and 4.5 minutes on the other side on high heat. This is assuming high heat on the gas grill is 450-500 degrees.
Posted on 6/19/14 at 1:03 pm to FT
quote:
Cook them in a pan and you can control that temp more... baw. God I hate saying that.
i'd love too. been living in the trailer park a few months...god i wish i was joking. RV park to be precise.
Posted on 6/19/14 at 1:09 pm to deNYEd
Be sure to age them first using the Cad Method™
Posted on 6/19/14 at 1:11 pm to KosmoCramer
quote:
You probably didn't let the steaks sit out for an hour and get to room temperature.
Don't waste your time worrying about leaving the steak on the counter to get to room temp. Even after 1 hour on the counter a steak of that size will be below 50 degrees internally. It also doesn't do much in the realm of cooking the meat more evenly. Try it, leave 1 in the fridge and 1 on the counter for an hour and then grill them. They will achieve the same temperature and sear at the same rate.
Use the hour beforehand not worrying about getting them to room temperature but seasoning them. Liberally salt both sides of the steak and leave it out for up to an hour. It will get noticeable more "plump" and juicy as the salt does its thing.
Instead, if you're set on grilling them. Crank up 2 burners on your gas grill to full blast. Set the steaks up on the other side of the grill until about 100 degrees internal. Brush on some melted butter, move to the hot side and sear. They should come out to around 130 internal.
If you have cast iron, set the cast iron on the 2 hot burners and sear in the pan, much more surface area for a good crust.
Posted on 6/19/14 at 1:18 pm to JGTiger
quote:
marinating
Make your own Italian dressing from fresh grown herbs and cook to no more than medium.
I was told you won't be trashy if you do it this way.
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