Let's talk about grilling steak

[Nova]

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..

Great advice on letting it sit at room temp before grilling.

That was my biggest problem when I first started with steak and it led to a lot of inconsistencies.

Could be the OPs issue.

 

[LittleBoyBlue]

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.

Yeah... I gotta say... I don't like thin steak anymore.

I cut my steaks (rib steak, porterhouse) 2-3 inches thick minimum.
I blast them with heat. In the broiler, right up against the flame,
15-20 minutes, one turn, then 7-10 minutes. Perfect!

 

[rynochop]

Tyler Florence food network guy years ago said to add pepper after its done, said it can burn and be bitter. Idk if true or not but that's what I do. Just salt and olive oil. Sear in really hot cast iron for a couple minutes both sides then let rest for 7-8 minutes.
While resting I open all the doors to the house to let the smoke out.ha

 

[SlammedZero]

Awesome advice in here everybody! Thanks for taking the time to post. I might even print out a few of these.

Is anybody hungry now?

 

[rynochop]

Awesome advice in here everybody! Thanks for taking the time to post. I might even print out a few of these.

Is anybody hungry now?

I'll probably be on a liquid diet after this kick in the nuts

 

[Denim Chicken]

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!).

Sous Vide for perfectly cooked meat every time.

 

[csirl]

Make sure you have good meat. Grass fed, field reared cattle. Grain/corn fed cattle reared in a shed tastes bland.

High heat, sear all sides immediately to keep in the flavor. Salt and pepper seasoning. Flip it once only.

 

[Hardline]

Anyone ever had kobi steak?.

 

[Rockport]

Anyone ever had kobi steak?.

Yes in Japan. Here it's mostly called Wagu or something like that. Same thing basically. It's high dollar though.

 

[LocimusPrime]

Lot's of great suggestions and recipes.

I do a "reverse sear" technique for thick steaks. I season with salt, pepper, and garlic and then roast in the oven at a relatively low temperature of 275 F until the internal temperature is about 120-125 F. Remove the steaks from the oven, brush with Olive oil and then sear on the grill (or in a cast iron skillet on the stove top) for approximately 1 minute on each side. The grill or cook top should be on med-high to high.

The resultant internal temperature should be about 130 F or medium rare - which is perfect temperature for a premium cut of beef.

I do that stuff sometimes as well! It turns out great

 

[LocimusPrime]

Anyone ever had kobi steak?.

I had a wagu steak and eggs the other day. My buddy who works as a chef made it. Had some truffle oil on the eggs or something

 

[viman96]

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!).

How did I miss this thread?!

Your chef friend is 100% correct

If you want the steak to be really tender then cover both sides with 1 tsp of corse sea salt for an hour. Rinse the salt and pad dry with a paper towel. The salt will tenderize the steak by breaking down the fibers.

Sear on both sides for a couple of minutes (2-3) with butter and some herbs and then finish in the oven to your preferred temp. When you pull the steak from the oven let it rest for a couple of minutes. Put a pad of butter on top of the steak and let it melt.

 

[SlammedZero]

How did I miss this thread?!

Your chef friend is 100% correct

If you want the steak to be really tender then cover both sides with 1 tsp of corse sea salt for an hour. Rinse the salt and pad dry with a paper towel. The salt will tenderize the steak by breaking down the fibers.

Sear on both sides for a couple of minutes (2-3) with butter and some herbs and then finish in the oven to your preferred temp. When you pull the steak from the oven let it rest for a couple of minutes. Put a pad of butter on top of the steak and let it melt.

Awesome. Thank you. This is noted!!

 

[LittleBoyBlue]

Just wanted to jump back in.


I’ve really perfected this technique.


Heehee

1. I cut a rib eye or porterhouse 2 to 2 1/2inches thick

2. Flame on high for 5 minutes while grill frying pan(cast iron) heats up

3. Kosher salt steaks, sit for half hour

4. Rub olive oil on steak just before placing on grill pan

5. Normally you don’t flip steak multiple times. But in the case I do. I want the steak to char for not too much. Flipping helps balance the heat and cook evenly.


Man, it forces flavor to work its way through the entire steak.


I am normally and oven guy but .... had to try this cause oven was preoccupied ;-)

 

[strollinruss]

Great advice on letting it sit at room temp before grilling.

That was my biggest problem when I first started with steak and it led to a lot of inconsistencies.

Could be the OPs issue.

. Yup, it lets the pores open up and soak up the seasoning.