Let’s assume New York strip just to keep things consistent.
I have three of them I’ll be grilling tonight and I thought I’d see what kinds of tips and tricks the rest of you use when grilling NYS.
I’m fond of the basics of setting it out, salting with sea salt, and slapping it on raring-hot grates for a couple of minutes on a side with the top open before moving it to the top rack with the lid closed to let the insides come up to desired doneness. I use a Weber three-burner propane grill and I heat the whole thing up with all three raging until the temp gauge is pegged, then run a couple of minutes on a side before turning off the back burner (on the Weber they run side-to-side) and moving them up to the warming rack for indirect cooking.
I also do blackened steaks with Chef Paul’s blackened magic, but that’s another topic I think.
I like Ribeye but any steak I actually like Montreal Steak Seasoning as the base before grill and A-1 and or sometimes chutney
teriyaki is a fav but its not for steaks
that said my BBQ is gas but more setup for lid open cooking some call it Australian style where the lid is up the fire is closer
hot grill throw it on flip it then flip it again %90 to get nice marks and repeat then take off wrap in foil for a few minutes to let it cook up a bit more
rare or med rare poke test of thumb pad on hand relaxed hand is rare outstretched thumb means well done
I am pretty good but wish I was better at grilling
I guess it depends on how you like steaks done ? rare or med rare ?
Good choice with the NYS. But that sounds like entirely too much work for a good steak.
1)Get grill pretty damn hot.
2)Salt with a course sea salt.
3)2-3 minutes a side. Don’t worry about thermometers, and sure as hell DO NOT cut into it to “check.” It will continue to cook a little bit as you take it off and it sits.
4)Eat a perfect medium rare steak.
If you’re into cooking the hell out of your meat then ignore my advice.
Bring it to room temperature, light salt and pepper. Preheat the grill as high as it’ll go. Throw steak on grill, once it’s nicely seared on one side flip over and sear opposite side, remove from grill, let rest for 5-10 minutes depending on size, consume.
I like to lightly dry rub both sides of mine with Canadian Steak Seasoning, heat the grill to 400 deg, sear both sides, 3-4 min. tops, turn grill down low and lightly cover with Dales Seasoning Sauce and close the lid for 10-12 mins or just long enough to drink one more beer.
They come out medium to medium rare. This is for a 3/4" thick steak.
Remove from fridge prior to cooking, get my lowly grill as hot as it’ll go, dust steak with either Everglades, Dillo Dust or Sea Salt, on grill, flip, remove, eat.
I tend to think some folks have a distorted vision of what medium rare actually is. There’s no way in hell you can put something on a 400 degree grill for upwards of 16 minutes(turned down later or not,) and have it leave medium rare.
Well you’re welcome to come to the house and I’ll show you.
Maybe my grill thermometer is wrong.
Hell I don’t know or care.
I like my steaks med to med rare and this is the way I do it. :rolleyes:
If I’m cooking filet (generally 2.5-3" thick), I’ll generally preheat the oven to about 350. Sear the meat on a grill (2 minutes a side, including round sides) and then put in a pan to finish in the oven for about 5-10 minutes (depending on desired doneness).
If you’re going to do it the whole time on the grill, I try to use one half of the grill surface for one side and the other half for the other side. After both sides have a nice color, I turn it down below medium.
One technique a French chef taught me was while I like to use is while I mostly use salt/pepper, I also add a (very) little bit of sugar to the rub as you can barely taste it and it will caramelize on the meat nicely.
I normally marinate with full flavor beer or Jack Daniels 4-3 hrs. Just before you grill them I add some salt and or pepper.
Now when I am grilling them I cut up a stick of real butter into little squares and place one on each steak every time I turn them. I personally like mine medium well to well. The butter keeps them from drying out and helps with tendering them up.
I like to take some sprigs of rosemary and throw them in some olive oil and simmer. Take that once its cooled and marinate the steak for 2+ hours. Add sea salt, sear on grill, finish on grill side with burner off.
wood fire is ridiculously over-rated when it comes to steaks and other grilling. It’s like some bastardized wannabe barbecue smokehouse thing. Does zero for steak for the amount of time you’re going to cook the meat. It’s some weird suburban mental problem where they’re clinging to their manhood, or what’s left of it. Like obsessing over their lawn as if it’s actually “property” at 1/250th of an acre. :sarcastic:
I’m reminded of the exchange between Hank Hill and his neighbor neighbor: I cook with charcoal. gives meat nice taste of mequite Hank: I cook with propane. gives meat nice taste of MEAT!
I like to play around with marinades from time to time. And I am a big fan of a well cooked, blackened medium rare steak with blue cheese butter on top and fried onions. So I do this from time to time too.
But just a plain ol steak is good some times too.
Cooking wise though I have a cast iron pan with a raised grill on it. Since I live in an apartment this is the closest I can get to a grill. Heat that sucker up, and just like everyone else here, 2 to 3 minutes per side, and done!
let it rest for a few minutes before cutting into it ! and remember meat keeps cooking once off the grill
seems at some BBQ people take the steak off plate it up and cut into it ?
I was always taught let it rest a bit so the juices kinda redistribute throughout and makes the steak much juicer otherwise all the juices tend to just run out and you are left with a drier steak
Don’t remember which chef said this but his opinion (and mine) is that people play with their meat entirely too much when grilling. Perfect medium rare 1-1.5"medium rate steak is grilled thusly:
Grill is 425-450°. Grill 5 minutes with lid closed. Flip. Grill 5 minutes with lid closed. Eat.
Any more than that and you’re just drying out the steak.
but any steak I actually like Montreal Steak Seasoning as the base before grill and A-1 and or sometimes chutney