Grilling the perfect steak

[HaywardBound]

I'd like to be able to grill a steak like you get in a restaurant. I'm ok at it, but never perfect.

I've been messing with rubs, marinades, and everything else but I can't seem to get it right. I'm wondering what you do for a great tasting steak? Cooking time/temp, choice of meat, etc...?

HB

[Steve Bakken]

I use Famous Dave's steak and burger rub, mesquite chips, and charcoal. Soak the chips in water at least a half hour before throwing on. Get the charcoal going, rub the steaks generously, throw the chips on when the coal is ready, and when they really start smoking, throw on the steaks. I always drizzle a little beer on the topside of the steak too. The problem is what to do with the rest of the beer in the can.

[HaywardBound]

Quote:

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The problem is what to do with the rest of the beer in the can.

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I think that is why I always over cook stuff!

About the rub: Do you put it on both sides? I have bought some pork chops pre-seasoned, and it was only on one side.

[stick]

I hate one-sided tasting food!

I always go with both sides.

My preference is a rib-eye or a fillet. I use a gas grill and get the grill rather hot to begin with. I brush the grill and then with a paper towel wad and tongs, dip the p-towel in veg oil and swab the grill. Then shut the lid again to let the grill warm back up. I then put the meat on at an angle. In a few minutes (about 2), I lift the steak, rotate it 90 degrees, and set it back down (don't flip it yet) and this'll give it the restaurant "crosshatch" grill marks. The thickness of the meat (and desired doneness) will determine when you flip and remove. Once you flip the meat, perform the same rotation to get the crosshatch on the other side. The following chart (I see the formatting of it doesn't show properly on the post. PM me and I'll send in a formatted version.) is from Omaha steaks as far as timing based on the heat source and thickness of the steak.

Steak Chart

Red hot or gas grill -- Preheated oven broiler 2-3" from heat source

Doneness First Side After Turning -- First Side After Turning

3/4"

Rare 4 min 2 min 5 min 4 min

Medium 5 min 3 min 7 min 5 min

Well 7 min 5 min 10 min 8 min

1"

Rare 5 min 3 min 6 min 5 min

Medium 6 min 4 min 8 min 6 min

Well 8 min 6 min 11 min 9 min

1 1/4"

Rare 5 min 4 min 7 min 5 min

Medium 7 min 5 min 8 min 7 min

Well 9 min 7 min 12 min 10 min

1 1/2"

Rare 6 min 4 min 7 min 6 min

Medium 7 min 6 min 9 min 7 min

Well 10 min 8 min 13 min 11 min

1 3/4"

Rare 7 min 5 min 8 min 7 min

Medium 8 min 7 min 9 min 8 min

Well 11 min 9 min 14 min 12 min

[BobT]

I like to use garlic powder (not garlic salt), onion powder (not onion salt), pepper, and season salt. I believe there are two mistakes most often made when grilling meats and fish.

1. Not turning the meat often enough. Note, this is not practical with roasts or other large cuts in which case one should use indirect heating. I'm talking about charcoal grills here where you can locate the coals differently. You're better off with an extra-hot fire as long as you tend to it. When placing the meat over a hot fire, you will sear the outside quickly, trapping the moisture inside. Turning it often promotes more even heating and prevents over-cooking one side and turning it into leather.

2. Over-cooking. When meat is over-cooked it begins to dry out and loose flavor. Give me a steak, chop, or burger that is just barely done over overly well-done any day.

Want to try something really great? Next time you have walleye fillets, fire up the charcoal grill, get it very hot, season with season salt and pepper, and don't use a pan or aluminum foil but place the fillets directly over the fire on the grate for about 60 seconds on a side. This will vary slightly depending on thickness, of course. If you've done it right, the fish will be just done, have plenty of moisture, and full of flavor.

Excellent!

Bob

[slick814]

Stick's pretty much got it nailed! One thing to remember is that restaurants are able to use PRIME cuts of meat, whereas we are only able to buy choice. There is a difference.

With that being said, the keyt for cooking steaks, chops, etc. is to turn once for looks and even cooking, flip only one time, turn one more time, DONE.... don't be afraid to take it off the grill a little early, you can always put it back on, but you can't put the juices back in if you overcook.

Another thing is that most restaurants cook at very high heat, so the meat cooks a bit faster. THey also don't use a ton of spices, mostly salt & pepper, with maybe one or two more thrown in at the most. You want to taste the meat, not the rub, unless you're doing ribs.

Cook it hot, fast, don't flip over and over, and NEVER, under ANY circumstances, no matter what, do you ever smash or squish a burger!!!!

[Gissert]

Wow, lots of good tips here that I will have to incorporate into my grilling.

Here is one thing I like to do with steaks. Prior to cooking, sprinkle a little bit of sugar over both sides. This will help carmelize and seal the outside, and give it that nice restaraunt type color.

[CanoeCruiser]

I like to take a big zip lock bag, and use a mix of good olive oil, salt, pepper, minced garlic and a touch of Worcestershire sauce (A little goes a LONG way). Throw in your steaks, close the bag and put it in the 'fridge.

Now go start your coals, while the steaks get 'happy'. I personally use a Weber, so I put the coals on one side, and let the grill get SCREAMING hot.

Grab the steaks, and sear both sides for about 1 minute (Carefull...they will cause a flareup, because of the olive oil.), then move the steaks to the cool side of the grill and slap the lid on until they reach desired doneness. Use tongs, NOT that fork!! No stabbing the meat until you are eating it!

I judge doneness with the touch method- rare is your cheek, medium is your cheekbone, well done (UGH!) is your forehead.

Let the steaks rest for 5 minutes or so, and dig in.

CC

[bwtrout]

Technically, searing doesn't seal the meat and retain the moisture. It is mainly for the caramelizing flavor, appearance, and a faster cook time due to high temps. The longer meat is cooked the dryer it will be. (I lost an argument about that a while back regarding this)

[Jim Almquist]

My brother taught me this trick and it is to let your steak sit out for a couple of hours before grilling and to also have your grill as hot as it can getit. I like to put on onion powder and garlic powder while it sits out then spray a little oil on the side that is going on the grill first.4 1/2 to 5 min. a side.If you do not like to let it sit out a cooking show said to put it in a baggie and let it sit in warm water for 5 min.so that the temp of the meat gets to 100 degrees then your cooking time is shortned.

[eyepatrol]

Ribeye is my favorite cut of meat. In fact, my wife, boy and I had ribeyes last night! YUM! There are all kinds of seasonings, marinades and such out there. My wife likes McCormick's Montreal Steak seasoning and from time to time, I do to. But for grilling, I us a Weber also and put enough coals on there to sear (sp?) both sides of the meat. After both sides are seared, I put the lid on, close down the holes to 1/4 or 1/2 open and slow cook the meat to get it done. Typically for slow cooking (after searing) I leave it sit on one side for about 3 minutes or so then flip it over to the other side for another 3 minutes or so and presto, the meat is done (we like ours medium - medium well).

Maybe it's just me, but searing to "seal up" the outside of the meat and then slow cooking for a few minutes really seems to keep the juices in there nicely. Cooking to well done in my opinion takes the flavor right out of the steak and all ya end up with is a piece of flavorless rawhide.

This is just how I do it. It takes some practice, but hey, what a way to practice huh!?!?! It's fun and delicious to get as much practice as possible.

Nice topic by the way and some very excellent ideas being shared! I'm going to have to print this one out and keep it for future dinners!

[Big Roy]

I agree on keeping the grill hot as possible and taking the steaks out of the refrigerator ahead of time. I have a simple way that works very well for me.

Buy the meat the day you grill it, fresh not frozen and get it from a good source, a good meat market or I have had good luck with Sams club. rib eyes, New York or tenderloins are my top 3 choices, just make sure that they do not have to much fat in them. I have been using a grill rub called Char-Crust original hickory, some of the grocery stores have it and I get rave reviews every time I grill, just coat the steaks in olive oil then roll the meat in the Char-Crust, get as much as you can on the meat and then grill, the stuff is great. Also, when you are done cooking let the steak sit for 5 minutes before cutting into them. the meat is still cooking and it needs to rest. This will make it juicy in the inside. Medium rare only for me.

[Hookmaster]

There are a lot of great ideas here. There are differences in what to put on the meat before cooking because people have different tastes. I like ribeyes the best, then filet mignon or New York strip. To prep them, I rub them all over with extra virgin olive oil. Then either Montreal Steak Seasoning or simply Lawry’s salt depending on the flavor I want. I let them sit in the fridge if I prep them several hours before or on the counter covered by plastic wrap about 15-30 minutes if preparing right before grilling. I use a gas grill now and cook 4-5 minutes/side depending on thickness. I don’t sear them but will try that soon. My kid’s and I like them medium rare. If the other food I’m cooking on the grill isn’t done yet and the steaks are done, I pull them and put them on a plate uncovered so they don’t continue cooking. Right before serving, I’ll zap them in the microwave to get them hot without cooking them further.

You’ll need to experiment until you find what you like and then do it the same way each time, at least the cooking part. For a charcoal grill, I found the best way to reproduce the heat is to start with a cleaned out grill, the same amount of new charcoal (some people use up old ones and the heat is not consistent) and keep all the vents in the same position that you found works.

Sometimes I’ll cook a boneless rib roast (which is where rib eyes come from) rubbed with extra virgin olive oil, salt, sage and thyme and grill it on the rotisserie. That makes for some good eating. Other times I’ll get a porterhouse (the small side is filet mignon and the big part is New York strip) or tenderloin which is where filet mignon come from and cut the filets to the size I want.

Sorry for the long post. I hope it helps.

[cold one sd]

If you want a real thrill, let my wife grill your steak. She can turn a fillet mignon into a hockey puck. When she cooks a beef roast she throws it in a crockpot and cooks the dump out of it for about 8 hours. I love roast beef sandwiches, but these left overs go in the trash. I think there is a plan here. If your cooking tastes like (Please read forum policy Before posting again) someone else will do the cooking.

[311Hemi]

So when cooking on a gas grill do you guys keep the grills on high, at say 400*+ (can go higher but is that whats being said?)? If I am reading correctly everyone is saying to keep the grill as hot as possible for steaks. I usually sear them at around 400* and then turn the burners to medium/low and cook around 300-350*.

Also....to mix it up a bit once in a while we will throw in a little slice of butter or some blue cheese into the middle of the burgers. Before making the patties we will mix in a bit of worsteshire and sometimes a little hot sauce. And I can't agree more on not squishing the burgers, it makes a huge difference!

While were at it...if your at another house and you see the guy squishing the burgers, do you make a recomendation or just let it go?

[BigWadeS]

I have used many of the tactics that everyone has described, since I was a restaurant manager for 10 years the key is to get your grill and maintain the temp around 400-425. It is hot enough to initally sear the meat which will hold in all the juices and it is cool enough not to burn it. I use one type of seasoning, it is McCormicks Montreal Steak seasoning. It is the best by far, it has the perfect blend of kosher salt, sea salt, garlic, and pepper.

Just my thoughts,

[Jeremy airjer W]

Start with a nice rib-eye about an inch thick (I also get them from Samc club). Start your coils in a chimney starter (no nasty starting fluid taste). When the coals are ready dump them in the grill. Open the grill vents wide open and let the grilling surface get nice and hot. Salt the snot out of it on both sides. With the coals red hot throw on the steaks. 7-8 minutes per side for medium 8-9 minutes for medium well. Flip only once. It sounds to easy but it tastes so good.

I know what your thinking about the salt. I think it cooks so fast on the high heat it doesn't have a chance to dry out.

Coopers Barbeque in Texas has a pretty awsome rub available online. Of coarse theres no comparison to actually being there but it is pretty good!!

[stick]

Awesome stuff here. 2 key points that others mentioned are as follows:

1. Take the meat out and allow it to come to at least room temp. This helps a more even cooking process as well as it is a slight tenderization process.

2. Allow the meat to rest after cooking before you cut it (5 minutes or so...or based on the size of the meat...you don't want it to get cold). When you cook meat, the juices tend to gravitate to the edges of the meat. When you let it rest, the juices permeate back into the meat and won't run out when you cut it.

Let's keep this thread rolling.

[Gus]

STOP!! STOP!! STOP!! STOP!! STOP!! STOP!! STOP!! STOP!! STOP!! STOP!! STOP!! STOP!! STOP!! STOP!! STOP!! STOP!!

My desk is covered in drool and it's only noon hour!!!

[BigWadeS]

Just thought I would continue on with the mouth watering food trend:

I am wondering if anyone has any suggestions for my first try this weekend on Beer Can Chicken/Drunken Chicken? Do I need to inject the bird first or just let the beer do the work?

[McGurk]

Let the beer do the work for the first try. Plug the top of the neck cavity w/ a onion or potato chunk. Direct heat/Sear it closed over medium heat for a 5-7 minutes. CAREFUL: watch this process so flareups do not burn the outside of the chicken!!! INDIRECT cook for 45-60 min, turning the bird 90 degrees every 10-15 minutes or so it is evenly cooked due to odd hot spots. Can removal is tricky: get help from another person, a couple of oven mitts w/ tin foil, and a pair of channel locks/ strong tongs to grab the base of the can.

A "Chick-Can" makes it a little easier (can holder w/ wider base) but not necessary. Good Luck, and watch that bird for flare-ups! McGurk

[Gus]

Ok, it's almost time to go home and grill so I think I could add my favorite recipe.

Lay out steaks at least 1/2 hour before cooking and brush with a light coat of oil. 1 hour is better. I really like to varry what I season with but my favorite combo is Montreal steak seasoning mixed with some Tony's. Tony's is a spicier version of lawrys, or at least that's how I think of it.

for chicken, I like to marinate in zesty italian dressing with a little bit of BBQ or western dressing mixed in.

For making burger patties, there are so many ways I like it's almost impossible to write them down. I do know that the less you work the meat the better. I chunk it and add seasoning, mix very lightly, and patty. THe more you work it the more it gets very dense almost like a meatloaf. Throw on grill on high heat. Wait until juices are coming through the top (almost like you wait for bubbles when making pancakes). Flip, and wait for juices to come out that side. Flip and put on cheese and remove. Depending on the thickness, you will have a medium to medium well done burger.

ok, time to stop by the butcher~!!!!!

[Hookmaster]

For beer can chicken I have used the premarinated mesquite flavor and also my own poultry seasoning rubbed chicken. Both were very good, no favorite. I used my gas grill and did not sear them, just indirect heat at 350F until done. I started checking with a thermometer at 1 hour and they didn't need much longer. They are juicy. I picked up the can holders cheap at Cub Foods.

[hoggs222]

Instead of putting oil on the grill, try cutting a potato in half & rubbing it on the grates. Works just as good.

[HaywardBound]

Wow lots of good stuff here! No mention of marinades but I think I'm done with them.

I grilled the same cut of meat, one with A-1 marinade, and one just with some seasoning. The seasoned one had more flavor, and the one that was marinated...well just tasted like meat with marinade.

I have to try that beer can chicken too.

Thanks.

[Big-Al]

1. Have steaks at room temperature

2. Sprinkle lightly with sea salt and fresh ground pepper about twenty minutes before grilling. I was a believer in NO salt until after grilling, but a butcher told me this one once and I thought it was a gimmick until I tried it. I think it works great.

3. Hot grill

4. Natural lump charcoal, maybe some add-on like plum, alder, apple, or mesquite

5. No starting fluid, almost impossible to get rid of that nasty stuff, instead I use one or two sheets of newspaper and a "chimney starter"

6. Rare to medium rare

7. Good quality Sirloin steak in my opinion is the best steak you can buy. It may not be as tender as some of the more spendy cuts listed above (and they are all good) but as far as I am concerned sirloin has the best flavor.

8. Enjoy with your favorite Merlot