Jump to content
Sign in to follow this  
josh wiley

Definitive way to grill a steak

Recommended Posts

The whole how much would u pay for a steak dinner had me thinking about this. I'm probably not even doing it correctly, but I do a two zone charcoal. Obviously cooking the steak over the direct side a few minutes on each side. I leave the cover off during this and once I move them to the indirect for a few more minutes I put the lid on vented. If this is way off would be more than interested to see how I can improve the technique. Anyone's input would be appreciated especially bier's

Share this post


Link to post
Share on other sites

family time...will be brief now and expand later.

 

- you can grill or pan sear

 

- there are two prevailing thoughts on temp before cooking: pull out meat 30 min before cooking. put it on straight from fridge

 

here is how i grill:

- pull steak out 30 min prior to grilling.

- get grill to high heat

- once hot, ensure that grill is clean

- coat steak with olive oil (i like infused oils- garlic, basil, red pepper, etc), season one side (your choice of a rub or just s&p)

- place seasoned side down. season other side.

- once you have good marks, rotate 90 or 120 degrees "10 and 2"

- depending on thickness cook about 5-6 min total per side

- pull steak off a temperature less than what you are seeking. rest. cooking will carry over and bring it to temperature

 

i will talk about searing later.

  • Like 1

Share this post


Link to post
Share on other sites

family time...will be brief now and expand later.

 

- you can grill or pan sear

 

- there are two prevailing thoughts on temp before cooking: pull out meat 30 min before cooking. put it on straight from fridge

 

here is how i grill:

- pull steak out 30 min prior to grilling.

- get grill to high heat

- once hot, ensure that grill is clean

- coat steak with olive oil (i like infused oils- garlic, basil, red pepper, etc), season one side (your choice of a rub or just s&p)

- place seasoned side down. season other side.

- once you have good marks, rotate 90 or 120 degrees "10 and 2"

- depending on thickness cook about 5-6 min total per side

- pull steak off a temperature less than what you are seeking. rest. cooking will carry over and bring it to temperature

 

i will talk about searing later.

I do the same, but I do seasoned side up and only season one side. Maybe I should season less and do both side?

Share this post


Link to post
Share on other sites

I do the same, but I do seasoned side up and only season one side. Maybe I should season less and do both side?

in general i go light on seasoning. with steaks i go heavier because much comes off while cooking

 

edit- plus you want your seasoning evenly distributed (want the same flavor with every bite)

Share this post


Link to post
Share on other sites

I do the same steps... weber grilling book says same as Bier so i got that going for me lol

 

How do you flavor crust a steak like outback lol, thats what I wanna figure out. Does that have to be done in a pan?

 

I live that peppery crust on their steaks

Share this post


Link to post
Share on other sites

I do the same steps... weber grilling book says same as Bier lol

 

How do you flavor crust a steak like outback lol, thats what I wanna figure out. Does that have to be done in a pan?

 

I live that peppery crust on their steaks

 

i have not had an outback steak in a very long time. usually pan searing gets a better "crust." if you are using rubs, the ones with sugar will caramelize more. high heat is key as well.

Share this post


Link to post
Share on other sites

I don't really grill steak anymore.

 

I pan sear them in a cast iron skillet, then broil them on high in the oven.

  • Like 1

Share this post


Link to post
Share on other sites

I don't really grill steak anymore.

 

I pan sear them in a cast iron skillet, then broil them on high in the oven.

Im going to dig out my cast iron skillet and try putting a good sear on a steak. I have heard of putting the cast iron skillet in oven to heat up before searing..

  • Like 1

Share this post


Link to post
Share on other sites

I love the cast iron method at times.. The ability to baste with butter, garlic and an herb (Rosemary usually) is fantastic.

 

But I love my grill too. I can get it up to almost 725* - great sear marks.

  • Like 1

Share this post


Link to post
Share on other sites

I need a new grill. The prices are outrageous tho. I like the convenience of a gas grill tbh. I need to get a small charcoal one for special occasions

Share this post


Link to post
Share on other sites

Is "two zone charcoal" fancy for saying "i put the steak on the hot spot of my grill for a little while, then move it to the not hot spot for a little while"? :lol:

Share this post


Link to post
Share on other sites

3 minute steaks

 

Get your grill as hot as you can.

 

Sear each side in a pan with butter for 3 minutes

 

Move to the grill 1 minute each side for rare, 2 minutes for med rare 3 minutes for med. This also depends on the size of the steak.

Share this post


Link to post
Share on other sites

I love the cast iron method at times.. The ability to baste with butter, garlic and an herb (Rosemary usually) is fantastic.

 

But I love my grill too. I can get it up to almost 725* - great sear marks.

searing:

 

i often use a cast iron. set oven at 425

- take steak out of fridge 30 min prior to cooking

- get pan or skillet hot

 

- coat with oil a few minutes before cooking

- season with salt and pepper

 

or season with dry rub

- add butter or to pan

- sear steak

 

or

- add butter to pan

- add whole cloves of garlic, rosemary, thyme

- baste with extra melted butter from pan

 

- turn and place in oven to finish.

- pull a temperature less than desired.

- let rest

Share this post


Link to post
Share on other sites

1. Take steaks out of fridge set on counter

2. Take a beer out of fridge -- open

3. Walk outside, take off cover, get grill started.

4. Drink beer while listening to music and staring at fire

5. Walk inside, EVOO and favorite seasoning of steaks

6. Grab another beer

7. 2-3 minutes, rotate 2-3 minutes

8. Flip, 2-3 minutes, rotate 2-3 minutes.

9. Finish beer while making plates and letting steak rest

10. Eat

Share this post


Link to post
Share on other sites

okay wanted to get more clarity on one more thing though, lid off while cooking on direct side and then lid on while cooking things on the indirect side for not only steak but most all other things right?

Share this post


Link to post
Share on other sites

family time...will be brief now and expand later.

 

- you can grill or pan sear

 

- there are two prevailing thoughts on temp before cooking: pull out meat 30 min before cooking. put it on straight from fridge

 

here is how i grill:

- pull steak out 30 min prior to grilling.

- get grill to high heat

- once hot, ensure that grill is clean

- coat steak with olive oil (i like infused oils- garlic, basil, red pepper, etc), season one side (your choice of a rub or just s&p)

- place seasoned side down. season other side.

- once you have good marks, rotate 90 or 120 degrees "10 and 2"

- depending on thickness cook about 5-6 min total per side

- pull steak off a temperature less than what you are seeking. rest. cooking will carry over and bring it to temperature

 

i will talk about searing later.

 

Pretty much exactly how I cook mine, except the fancy rotating. 5-6 mins a side is perfect for a nice rib-eye/NY. Cut it down closer to 4 a side for a top sirloin or thinner cut. Lid closed the whole time.

Share this post


Link to post
Share on other sites

okay wanted to get more clarity on one more thing though, lid off while cooking on direct side and then lid on while cooking things on the indirect side for not only steak but most all other things right?

 

 

as a general rule closing the lid increases the temperature and cooks from all side with more intensity from the bottom burner. keep the lid up= heat source is only from the bottom.

 

if i plan on slower cooking with lower heat i will cook over indirect heat and close the lid.

Share this post


Link to post
Share on other sites

Cool. We do this thread bout what...every 3 months. Our quarterly "how to properly cook a steak" thread.

 

Coming up next: "What do you put on your steak" Featuring---How to properly murder someone who insists on ketchup on a steak.

 

:thumbsup: :first:

Share this post


Link to post
Share on other sites

as a general rule closing the lid increases the temperature and cooks from all side with more intensity from the bottom burner. keep the lid up= heat source is only from the bottom.

 

if i plan on slower cooking with lower heat i will cook over indirect heat and close the lid.

Closing the lid also renders the fat more than leaving it uncovered. I wouldn't suggest doing it for rare or medium rare.

Share this post


Link to post
Share on other sites

1. Take steaks out of fridge set on counter

2. Take a beer out of fridge -- open

3. Walk outside, take off cover, get grill started.

4. Drink beer while listening to music and staring at fire

5. Walk inside, EVOO and favorite seasoning of steaks

6. Grab another beer

7. 2-3 minutes, rotate 2-3 minutes

8. Flip, 2-3 minutes, rotate 2-3 minutes.

9. Finish beer while making plates and letting steak rest

10. Eat

Yep, but I dont rotate. I get the grill up to 500 to clean the grates. I spray some grill nonstick, toss the steaks on and lower the heat to medium. Flip at 5 min. Check temp after another 5 min. Sometimes it needs another couple min to med rare, otherwise pull and rest

Share this post


Link to post
Share on other sites

Anybody want to coach me up on smoking/grilling a turkey breast? Got a Traeger for Father's Day but have no clue what I'm doing with it. I'm doing it today so I can't brine it for a week and I don't want it to come out like shoe leather. Any tips would be appreciated.

Share this post


Link to post
Share on other sites

Anybody want to coach me up on smoking/grilling a turkey breast? Got a Traeger for Father's Day but have no clue what I'm doing with it. I'm doing it today so I can't brine it for a week and I don't want it to come out like shoe leather. Any tips would be appreciated.

Without brining, your best bet is smoke it low and slow.

 

Make some sorta rub with your favorite spices. Garlic, rosemary, salt, pepper, brown sugar, cayenne, etc. Cover the breast entirely.

 

Use apple wood, hickory or mesquite in your smoker and let it go for about 4 hours (depending on the size) at 225 degrees.

Share this post


Link to post
Share on other sites

Anybody want to coach me up on smoking/grilling a turkey breast? Got a Traeger for Father's Day but have no clue what I'm doing with it. I'm doing it today so I can't brine it for a week and I don't want it to come out like shoe leather. Any tips would be appreciated.

I never smoke/cook just turkey breats..... but I do have a tip for you on your Traeger.

 

Be sure you periodically check the underneath/inside of your electrical box. My dad's Traeger started acting up, misfiring at times, illegible readings at others... We got inside the box, discovered Mud dauber wasps had built a mud nest inside the unit - was disrupting the entire electrical system...... Also, make sure you check and clean out your fire pot from time to time. If (for any reason) your auger stops working right, unburned pellets can build up. When they finally do ignite, boom - big ass fire on your hands..... Trust me, I know. :mad:

Share this post


Link to post
Share on other sites

Without brining, your best bet is smoke it low and slow.

 

Make some sorta rub with your favorite spices. Garlic, rosemary, salt, pepper, brown sugar, cayenne, etc. Cover the breast entirely.

 

Use apple wood, hickory or mesquite in your smoker and let it go for about 4 hours (depending on the size) at 225 degrees.

 

Thanks Vudu. I have a chicken rub that came with the Traeger. I was just planning to use it. I have mesquite but maybe I will pick up some apple. Can I open the smoker to baste it or does that do more harm than good?

Share this post


Link to post
Share on other sites

I never smoke/cook just turkey breats..... but I do have a tip for you on your Traeger.

 

Be sure you periodically check the underneath/inside of your electrical box. My dad's Traeger started acting up, misfiring at times, illegible readings at others... We got inside the box, discovered Mud dauber wasps had built a mud nest inside the unit - was disrupting the entire electrical system...... Also, make sure you check and clean out your fire pot from time to time. If (for any reason) your auger stops working right, unburned pellets can build up. When they finally do ignite, boom - big ass fire on your hands..... Trust me, I know. :mad:

 

:thumbsup:

 

Thanks for the tips Cruzer. I've had a pellet stove in my house for many years so I'm pretty familiar with burn pot build-up and auger problems and sh!t.

Share this post


Link to post
Share on other sites

 

I have mesquite but maybe I will pick up some apple. Can I open the smoker to baste it or does that do more harm than good?

We use a lot of Pecan wood down here as well.. It has a great smoke flavor and is a bit lighter than some of you harder woods like Oak or Hickory... In fact, I normally use a blend of Post Oak and Pecan when I use the Traeger.

Share this post


Link to post
Share on other sites

 

Thanks Vudu. I have a chicken rub that came with the Traeger. I was just planning to use it. I have mesquite but maybe I will pick up some apple. Can I open the smoker to baste it or does that do more harm than good?

Mesquite should be fine. It has a distinctive flavor, which I like.

 

You can spray it down with apple juice or apple cider periodically if you want, but it's not really a requirement.

Share this post


Link to post
Share on other sites

Mesquite should be fine. It has a distinctive flavor, which I like.

 

You can spray it down with apple juice or apple cider periodically if you want, but it's not really a requirement.

 

Thanks again. :thumbsup:

  • Like 1

Share this post


Link to post
Share on other sites

searing:

 

i often use a cast iron. set oven at 425

- take steak out of fridge 30 min prior to cooking

- get pan or skillet hot

 

- coat with oil a few minutes before cooking

- season with salt and pepper

 

or season with dry rub

- add butter or to pan

- sear steak

 

or

- add butter to pan

- add whole cloves of garlic, rosemary, thyme

- baste with extra melted butter from pan

 

- turn and place in oven to finish.

- pull a temperature less than desired.

- let rest

This is a great way to make a steak. I tie my herbs in a bundle and beat the steak with it like it's a girls plump a$$.

Share this post


Link to post
Share on other sites

Yep, but I dont rotate. I get the grill up to 500 to clean the grates. I spray some grill nonstick, toss the steaks on and lower the heat to medium. Flip at 5 min. Check temp after another 5 min. Sometimes it needs another couple min to med rare, otherwise pull and rest

 

You stick a meat thermometer in steaks?

Share this post


Link to post
Share on other sites

family time...will be brief now and expand later.

 

- you can grill or pan sear

 

- there are two prevailing thoughts on temp before cooking: pull out meat 30 min before cooking. put it on straight from fridge

 

here is how i grill:

- pull steak out 30 min prior to grilling.

- get grill to high heat

- once hot, ensure that grill is clean

- coat steak with olive oil (i like infused oils- garlic, basil, red pepper, etc), season one side (your choice of a rub or just s&p)

- place seasoned side down. season other side.

- once you have good marks, rotate 90 or 120 degrees "10 and 2"

- depending on thickness cook about 5-6 min total per side

- pull steak off a temperature less than what you are seeking. rest. cooking will carry over and bring it to temperature

 

i will talk about searing later.

This man deserves some appreciation.

Share this post


Link to post
Share on other sites

Without brining, your best bet is smoke it low and slow.

 

Make some sorta rub with your favorite spices. Garlic, rosemary, salt, pepper, brown sugar, cayenne, etc. Cover the breast entirely.

 

Use apple wood, hickory or mesquite in your smoker and let it go for about 4 hours (depending on the size) at 225 degrees.

I have to disagree with this advise, if you don't have the time to brine the bird/breast then you want to avoid low/slow and you want to cook at a higher temp.

I'd suggest 275-300

Also mesquite is a very strong flavored wood and should only be used on Beef, for poultry your best bet is any of the fruit woods to include Pecan.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×