Let's talk about grilling steak

[SlammedZero]

I'm trying to perfect my steak grilling. I'm hit or miss. Some days I pull off a steak that could rival a good restaurant and then others days I pull off a steak you would think a kid at McDonalds cooked up.

Where am I going wrong?

I was told by a "chef" that I should be grilling on high the whole time. Get the grill hot, sear each side, flip a few times, and DONE! While this has worked, like I mentioned, its very inconsistent. I use a natural gas grill and sometimes the flame ups from a greasier steak like a New York strip can be challenging.

Looking for advice gents (you too ladies!).

 

[JackOfNoTrades]

obviously depends on how you like your steak cooked but an important factor with cooking time is how thick the steak is. Yes, you want to have your grill nice and hot (500+) to sear and keep in the juices. If a thinner steak (1 inch), a 5 min sear on each side should do it for a medium rare. If thicker, I usually turn the heat down after searing and leave on an additional 5 in each side.

I try to minimize the flipping and if a good cut of meat, the less you season it with the better. Garlic, some olive oil and salt/pepper is what I go with.

Be sure to let your steak sit before cutting and again depending on the cut of meat, slicing with or against the grain is a big deal. Usually tougher steaks (london broil, pot roast, etc) I cut against the grain. Leaner meats (filet) I cut with the grain

hope this helps!

 

[CyberB0b]

Try a cast iron skillet. It will give you a more even sear.

 

[Tabascocat]

Obviously, there are different types of techniques for the various cuts of meat. First, you need to learn how to cook to desired temp. Below is a beginners video for that:



Now, for some basics. Always bring your steaks to room temperature before grilling. You can even season them at this time, except for the salt.....that sucks out moisture. You can do it ahead of time, but I don't recommend it for a novice. I always rinse the steaks then pat dry.

Get that grill hot, I mean hot, around 500 degrees. Try to limit flipping the steak over and over, I do it just once. When you first lay steaks down, let sear for a bit then rotate it 90 degrees for those grill marks. When the steak is ready to flip, do the same thing on the other side. Over time, you will be able to visually see when it is time to flip, trial and error and experience. Use that hand test when steak is flipped to get used to noticing the firmness.

Ok, this is what I do on the different kinds of steaks:

Filet Mignon

Believe it or not, I prefer searing mine in a cast iron on the stove and finishing in the oven. This is a difficult steak for beginners to perfect on the grill and I think it tastes better on the stove/oven while basting. Simple salt and pepper for this cut. Best when MR to Med.

T-Bone/Porterhouse

This is my go to for seasoning on these steaks.

It is a very good rub and you don't have to make your own. I rub EVOO on the steaks and cover them with this seasoning. Let it sit until close to room temp. Grill and use hand test. For thicker steaks, you can use a meat thermometer if you wish. Best at MR to Med but do not cook to well. You can turn down the heat when you think it is seared enough for thick cuts.

NY Strip

Any seasoning you want is fine, I like S/P, onion/garlic powder. Grill it as a T-Bone. I prefer Med.

Ribeye(Delmonico or Bone-in is best)

This is the perfect steak if done right. I use any of the above seasonings on it, depends on what I am in the mood for. DO NOT be afraid of those flare-ups for this steak. I put these directly over the flames, nothing better when that fat caramelizes IMO. Cook these hot and fast and try to catch on fire some. If you want a more tender ribeye, cook to at least medium. MR and under can tend to not let that fat and connective tissue render away.

Sirloin

Do not waste your time


Never be afraid to cook on the stove or oven for any of these steaks but grilling is best for most. Experiment with a prime rib sometime. Smoke some ribs or a brisket. Learn the different methods from charcoal to gas to wood. We all have our own favorite ways but always try new methods until you find the one most comfortable with. Try different spices, seasonings and herbs. I will say stay away from wet marinades, they will most likely hide the flavor of a good steak. And for crying out loud, do not douse in ketchup!

There are many different ways to grill, incorporate others opinions into your own and find the one that tastes great to you! Hope this helps, I am not a National steak cooking champion but have been grilling my whole life

 

[CF74]

Steak shouldn't be cold when u cook it. Let it sit on the counter for a while when u pull it out of the fridge. Also it depends on the age of the cow the steak was cut from. Old cow, tougher meat. Young cow, more tender cuts. If you suspect the beef is old, marinate it over night or for about 3 days with some tenderizer and red wine vinegar it an air tight ziplock bag..

 

[Trouty]

obviously depends on how you like your steak cooked but an important factor with cooking time is how thick the steak is. Yes, you want to have your grill nice and hot (500+) to sear and keep in the juices. If a thinner steak (1 inch), a 5 min sear on each side should do it for a medium rare. If thicker, I usually turn the heat down after searing and leave on an additional 5 in each side.

I try to minimize the flipping and if a good cut of meat, the less you season it with the better. Garlic, some olive oil and salt/pepper is what I go with.

Be sure to let your steak sit before cutting and again depending on the cut of meat, slicing with or against the grain is a big deal. Usually tougher steaks (london broil, pot roast, etc) I cut against the grain. Leaner meats (filet) I cut with the grain

hope this helps!

Perfect post! I cook steak (ribeye) about 4-5 times a week. 1 inch is right around 5-6 minutes on each side. And just like you said, a 1 1/4 inch steak lower the heat half way through.

Never flip more than once! Never cook it above medium rare.

 

[Trouty]

Steak shouldn't be cold when u cook it. Let it sit on the counter for a while when u pull it out of the fridge. Also it depends on the age of the cow the steak was cut from. Old cow, tougher meat. Young cow, more tender cuts. If you suspect the beef is old, marinate it over night or for about 3 days with some tenderizer and red wine vinegar it an air tight ziplock bag..

Another bit of great advice. I let mine sit out for about an hr.

I also only use crushed peppercorn and crushed pink salt on mine. Ribeye is so flavorful that marinades or dry rubs ruin it, imo. Save that stuff for flank and sirloin.

 

[Trouty]

Obviously, there are different types of techniques for the various cuts of meat. First, you need to learn how to cook to desired temp. Below is a beginners video for that:



Now, for some basics. Always bring your steaks to room temperature before grilling. You can even season them at this time, except for the salt.....that sucks out moisture. You can do it ahead of time, but I don't recommend it for a novice. I always rinse the steaks then pat dry.

Get that grill hot, I mean hot, around 500 degrees. Try to limit flipping the steak over and over, I do it just once. When you first lay steaks down, let sear for a bit then rotate it 90 degrees for those grill marks. When the steak is ready to flip, do the same thing on the other side. Over time, you will be able to visually see when it is time to flip, trial and error and experience. Use that hand test when steak is flipped to get used to noticing the firmness.

Ok, this is what I do on the different kinds of steaks:

Filet Mignon

Believe it or not, I prefer searing mine in a cast iron on the stove and finishing in the oven. This is a difficult steak for beginners to perfect on the grill and I think it tastes better on the stove/oven while basting. Simple salt and pepper for this cut. Best when MR to Med.

T-Bone/Porterhouse

This is my go to for seasoning on these steaks.

It is a very good rub and you don't have to make your own. I rub EVOO on the steaks and cover them with this seasoning. Let it sit until close to room temp. Grill and use hand test. For thicker steaks, you can use a meat thermometer if you wish. Best at MR to Med but do not cook to well. You can turn down the heat when you think it is seared enough for thick cuts.

NY Strip

Any seasoning you want is fine, I like S/P, onion/garlic powder. Grill it as a T-Bone. I prefer Med.

Ribeye(Delmonico or Bone-in is best)

This is the perfect steak if done right. I use any of the above seasonings on it, depends on what I am in the mood for. DO NOT be afraid of those flare-ups for this steak. I put these directly over the flames, nothing better when that fat caramelizes IMO. Cook these hot and fast and try to catch on fire some. If you want a more tender ribeye, cook to at least medium. MR and under can tend to not let that fat and connective tissue render away.

Sirloin

Do not waste your time


Never be afraid to cook on the stove or oven for any of these steaks but grilling is best for most. Experiment with a prime rib sometime. Smoke some ribs or a brisket. Learn the different methods from charcoal to gas to wood. We all have our own favorite ways but always try new methods until you find the one most comfortable with. Try different spices, seasonings and herbs. I will say stay away from wet marinades, they will most likely hide the flavor of a good steak. And for crying out loud, do not douse in ketchup!

There are many different ways to grill, incorporate others opinions into your own and find the one that tastes great to you! Hope this helps, I am not a National steak cooking champion but have been grilling my whole life

TBone, Filet, ribeye, NY strip should never be seasoned beyond salt and pepper, imo.

 

[Tabascocat]

TBone, Filet, ribeye, NY strip should never be seasoned beyond salt and pepper, imo.

I agree

But I love that Saltgrass seasoning, so I have to incorporate it sometimes .

I cook so many steaks, we have to change it up. Just S/P gets monotonous.

 

[Trouty]

I agree

But I love that Saltgrass seasoning, so I have to incorporate it sometimes .

I cook so many steaks, we have to change it up. Just S/P gets monotonous.

I hear ya. Yeah, you and I eat a ton of steak

 

[Tabascocat]

I hear ya. Yeah, you and I eat a ton of steak

On the weekends, I even eat steak with my eggs for breakfast!

 

[JackOfNoTrades]

Perfect post! I cook steak (ribeye) about 4-5 times a week. 1 inch is right around 5-6 minutes on each side. And just like you said, a 1 1/4 inch steak lower the heat half way through.

Never flip more than once! Never cook it above medium rare.

and you can never go wrong adding in some grilled onions!

 

[Trouty]

and you can never go wrong adding in some grilled onions!

Oh yeah! And some grilled mushrooms! I like sprinkling goat cheese with thyme on top, too, sometimes

 

[Tabascocat]

Oh yeah! And some grilled mushrooms! I like sprinkling goat cheese with thyme on top, too, sometimes

Don't forget the red wine demi-glaze

 

[Trouty]

Don't forget the red wine demi-glaze

See, I can do a glaze, because I can separate the taste of the meat from the sauce, unlike a marinade or rub

 

[Trouty]

I'm trying to perfect my steak grilling. I'm hit or miss. Some days I pull off a steak that could rival a good restaurant and then others days I pull off a steak you would think a kid at McDonalds cooked up.

Where am I going wrong?

I was told by a "chef" that I should be grilling on high the whole time. Get the grill hot, sear each side, flip a few times, and DONE! While this has worked, like I mentioned, its very inconsistent. I use a natural gas grill and sometimes the flame ups from a greasier steak like a New York strip can be challenging.

Looking for advice gents (you too ladies!).

You're flipping it too much, and your over-thinking it.

You also don't want to cook on too high a heat. Try medium high. Never get a steak less that 3/4 inch thick. I always try to get 1 inch at around 16-20 oz.

What amount of doneness do you like?

 

[Tabascocat]

See, I can do a glaze, because I can separate the taste of the meat from the sauce, unlike a marinade or rub

I can't stand marinades but don't underestimate a good rub once in awhile. I usually only use that on briskets/ribs, but it is delicious on a thick porterhouse. FWIW, I only used S/P until I got married, she needed more seasoning and it kind of grew on me

 

[Trouty]

I can't stand marinades but don't underestimate a good rub once in awhile. I usually only use that on briskets/ribs, but it is delicious on a thick porterhouse. FWIW, I only used S/P until I got married, she needed more seasoning and it kind of grew on me

I like a dry rub if the steak is aged, but I didn't want too get to technical with the OP. Since he's having a rough time I wanted to make it simple. Mortons, Ruth's Chris, etc just use fine salt and pepper on their cuts.

He can make a fantastic steak keeping it simple (as you well know, Dex)

 

[Trouty]

I can't stand marinades but don't underestimate a good rub once in awhile. I usually only use that on briskets/ribs, but it is delicious on a thick porterhouse. FWIW, I only used S/P until I got married, she needed more seasoning and it kind of grew on me

Man, Dex, a good porterhouse is so damned good

 

[YosemiteSam]

obviously depends on how you like your steak cooked but an important factor with cooking time is how thick the steak is. Yes, you want to have your grill nice and hot (500+) to sear and keep in the juices. If a thinner steak (1 inch), a 5 min sear on each side should do it for a medium rare. If thicker, I usually turn the heat down after searing and leave on an additional 5 in each side.

I try to minimize the flipping and if a good cut of meat, the less you season it with the better. Garlic, some olive oil and salt/pepper is what I go with.

Be sure to let your steak sit before cutting and again depending on the cut of meat, slicing with or against the grain is a big deal. Usually tougher steaks (london broil, pot roast, etc) I cut against the grain. Leaner meats (filet) I cut with the grain

hope this helps!

This is good. I never flip more than once.

Also to note, I recommend cooking red meat from room temperature. Not right out of the refrigerator. So, let it warm up before throwing it on the grill.