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Started By
Message
My steaks dry out about 4/5 minutes into eating them...
Posted on 2/5/17 at 1:18 pm
Posted on 2/5/17 at 1:18 pm
have had this problem the last two times I grilled...
ribeyes, marinated in my fave marinade.
put steaks on searing grill...minimum one thick...cook first side 6 mins, flip second side 3 mins for med rare...
usually this gives me my perfect med rare ribeye which I love.
my suspected problem is the steaks were still too cold when I put them on. (not room temp)
the first bite and 1/2 way thru are amazing, but it gets tough and dry after 5 mins
what am I doing wrong?
ribeyes, marinated in my fave marinade.
put steaks on searing grill...minimum one thick...cook first side 6 mins, flip second side 3 mins for med rare...
usually this gives me my perfect med rare ribeye which I love.
my suspected problem is the steaks were still too cold when I put them on. (not room temp)
the first bite and 1/2 way thru are amazing, but it gets tough and dry after 5 mins
what am I doing wrong?
12
Posted on 2/5/17 at 1:29 pm to lsuroadie
Let them rest 
Posted on 2/5/17 at 1:32 pm to lsuroadie
quote:
What am I doing wrong
marinated in my fave marinade
Posted on 2/5/17 at 1:40 pm to lsuroadie
Sounds like you need to let them rest after cooking, before eating.
The room temp thing has nothing to do with it, if you're happy with the done-ness of your steak.
Or, there's something whack in your marinade.
The room temp thing has nothing to do with it, if you're happy with the done-ness of your steak.
Or, there's something whack in your marinade.
Posted on 2/5/17 at 1:42 pm to lsuroadie
You do realize that marinade does nothing for your steaks juicyness right?
Posted on 2/5/17 at 2:02 pm to Front9Bandit
quote:
marinated in my fave marinade
ok ok...I do enjoy au natural ribeyes, and I do marinate, just depends what kind of mood I'm in how long to rest before I cut into them?
Posted on 2/5/17 at 2:21 pm to lsuroadie
6 minutes on one side is way too long. For rare/medium rare try 3 minutes on 1 side and 2 minutes on second side. That's if the grill is fairly hot.
Posted on 2/5/17 at 2:22 pm to lsuroadie
Sous vide
Posted on 2/5/17 at 2:26 pm to Salmon
quote:
Sous vide
I hate to say this, but try it with some Ziploc bags and an ice chest.
You will never go back.
You don't understand the difference that it can make.
Posted on 2/5/17 at 2:27 pm to Salmon
quote:
Sous vide
Posted on 2/5/17 at 2:34 pm to lsuroadie
Buy prime or find some better marbled choice. Make sure they are cut 1.5 to 2 in thick. SV if you want but I prefer reverse sear. Both can make a great steak. Most important variable to me is the grade. Prime just taste better no SV can make up for low quality steak.
Posted on 2/5/17 at 2:40 pm to lsuroadie
quote:
how long to rest before I cut into them?
At least 5 mins loosely tented under foil
Posted on 2/5/17 at 2:48 pm to Salmon
SV is an option if you have the means.
Personally, I prefer a good ol reverse sear from my oven with a built in meat thermometer. But the effect is basically the same.
But, assuming OP is not going to change cooking style though, let them rest before eating. 5-10 minutes at least, under a foil tent.
Here's the tell-tale sign, is your plate full of juice after you cut into your steak? That's the moisture you are missing out on.
Personally, I prefer a good ol reverse sear from my oven with a built in meat thermometer. But the effect is basically the same.
But, assuming OP is not going to change cooking style though, let them rest before eating. 5-10 minutes at least, under a foil tent.
Here's the tell-tale sign, is your plate full of juice after you cut into your steak? That's the moisture you are missing out on.
Posted on 2/5/17 at 2:57 pm to lsuroadie
Let the meat come up to room temp before you grill em
Posted on 2/5/17 at 3:08 pm to GynoSandberg
quote:
Let the meat come up to room temp before you grill em
Common misconception. Resting at room temp serves accomplishes very litte, temperature-wise. Unless you are letting them sit on the counter over-night. In which case,
And, while I'm at it... For OP on the importance of resting.
This post was edited on 2/5/17 at 3:10 pm
Posted on 2/5/17 at 3:10 pm to X123F45
quote:
hate to say this, but try it with some Ziploc bags and an ice chest
can you expound pls?
Posted on 2/5/17 at 3:11 pm to lsuroadie
He's talking about Sous Vide, immersion cooking.
Posted on 2/5/17 at 6:48 pm to lsuroadie
I'm with the others. You need to let it rest for a bit before even thinking about cutting into it. For this reason too, take it off before you think it's done because it will keep cooking while resting.
Also, perhaps your marinade contains salt, which will draw moisture out of your meat. Unless you're cooking Asian, perhaps skip the marinade and stick to simple salt, pepper, butter, herbs.
Also, perhaps your marinade contains salt, which will draw moisture out of your meat. Unless you're cooking Asian, perhaps skip the marinade and stick to simple salt, pepper, butter, herbs.
Posted on 2/5/17 at 8:04 pm to lsuroadie
Sous
Vide
Vide
Posted on 2/6/17 at 3:13 am to lsuroadie
What temp are you saying is mid rare?
Also- I agree on the resting piece.
Also- I agree on the resting piece.
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