josh wiley 27 Posted September 21, 2017 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
Bier Meister 1,512 Posted September 21, 2017 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. 1 Share this post Link to post Share on other sites
shorepatrol 1,736 Posted September 21, 2017 I wrap in foil in place of your indirect heat Share this post Link to post Share on other sites
IGotWorms 3,302 Posted September 21, 2017 I do exactly what OP said and it works great Share this post Link to post Share on other sites
Patriotsfatboy1 1,432 Posted September 21, 2017 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
Bier Meister 1,512 Posted September 21, 2017 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
Cloaca du jour 2,064 Posted September 21, 2017 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
Brad GLuckman 518 Posted September 21, 2017 Sous vide steak. https://www.google.com/search?q=sous+vide+steak&client=tablet-android-samsung&biw=768&bih=1024&tbm=isch&prmd=visn&source=lnms&sa=X&ved=0ahUKEwiA2u-BmLXWAhUo9IMKHWVkAs4Q_AUIECgC#imgrc=PYS715YGs3yiKM: Share this post Link to post Share on other sites
Bier Meister 1,512 Posted September 21, 2017 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
vuduchile 1,940 Posted September 21, 2017 I don't really grill steak anymore. I pan sear them in a cast iron skillet, then broil them on high in the oven. 1 Share this post Link to post Share on other sites
Cloaca du jour 2,064 Posted September 21, 2017 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.. 1 Share this post Link to post Share on other sites
Cruzer 1,992 Posted September 21, 2017 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. 1 Share this post Link to post Share on other sites
Cloaca du jour 2,064 Posted September 21, 2017 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
Drizzay 644 Posted September 21, 2017 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"? Share this post Link to post Share on other sites
Cdub100 3,370 Posted September 21, 2017 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
Bier Meister 1,512 Posted September 21, 2017 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
listen2me 23 1,537 Posted September 21, 2017 Pretty much same exact as Bier but I don't bother doing the rotating dance. Share this post Link to post Share on other sites
KSB2424 3,082 Posted September 21, 2017 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
Alias Detective 1,179 Posted September 21, 2017 I wrap in foil then place in microwave Wow! Share this post Link to post Share on other sites
josh wiley 27 Posted September 21, 2017 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
mobb_deep 917 Posted September 21, 2017 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
Bier Meister 1,512 Posted September 21, 2017 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
supermike80 1,285 Posted September 22, 2017 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. Share this post Link to post Share on other sites
TimmySmith 2,782 Posted September 22, 2017 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
DankNuggs 305 Posted September 22, 2017 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
parrot 789 Posted September 22, 2017 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
vuduchile 1,940 Posted September 22, 2017 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
Cruzer 1,992 Posted September 22, 2017 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. Share this post Link to post Share on other sites
parrot 789 Posted September 22, 2017 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
parrot 789 Posted September 22, 2017 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. 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
Cruzer 1,992 Posted September 22, 2017 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
vuduchile 1,940 Posted September 22, 2017 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
parrot 789 Posted September 22, 2017 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. 1 Share this post Link to post Share on other sites
joeshushu 51 Posted September 23, 2017 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
listen2me 23 1,537 Posted September 23, 2017 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
paulinstl 295 Posted September 23, 2017 If it's black, it's rooned. Share this post Link to post Share on other sites
SaintsInDome2006 128 Posted September 23, 2017 Au jus, in foil, on an open grill, slow 20 mins+ cook, with some wine, butter, shallots, mushrooms, medium rare. 40,000 years of human history can't be wrong. Share this post Link to post Share on other sites
SaintsInDome2006 128 Posted September 23, 2017 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
SaintsInDome2006 128 Posted September 23, 2017 But no thermometer, no, never. Share this post Link to post Share on other sites
Meglamaniac 380 Posted September 25, 2017 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