Grilling Steaks

Disc Jockey
Disc Jockey Posts: 1,013
edited July 2010 in The Clubhouse
When I had a cheap grill, it was easy to put a crust on steaks and still get them good and rare because my grill would flare up if I looked at it crosswise. With my Weber, although it is great with just about everything else, it wouldn't crust a steak properly.

Tonight I tried a method which goes against about everything I have learned about grilling a steak but it was, in a word, spectacular. A nice crust and still cool in the center - just like a good piece of cow should be.

Here's the link: http://www.cookscountry.com/recipe.asp?recipeids=5591&bdc=67092

Try it, you just may like it :)
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  • JimKellyfan
    JimKellyfan Posts: 696
    edited July 2010
    Our favorite way for steaks is to of course buy close to when you want to eat them, buy carefully when on sale, but the main thing....
    Use the food saver combined with either Spiedie sauce or a homemade version.
    Homemade version is just a super Italian dressing really.
    Put individual steaks in the food saver bag with a bunch of your sauce and the food saver process opens the pores of the meat to take in the moisture.
    Then, pop it in the freezer, at least for an hour, more if you want better, overnight at the longest, but even a week later is fine if frozen, of course.
    Mmm
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  • treitz3
    treitz3 Posts: 18,996
    edited July 2010
    Next time, you may want to add a little bit of honey to the outside of the steak or in your rub/marinade. It will caramelize and give you the same result.
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  • Slinger182
    Slinger182 Posts: 512
    edited July 2010
    That would be hard to do but it makes sense. I'll give it a shot next time I grill up a steak just for me. Thanks for the tip.
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  • JimKellyfan
    JimKellyfan Posts: 696
    edited July 2010
    Now, I must have steaks tonight.
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  • danger boy
    danger boy Posts: 15,722
    edited July 2010
    that does go beyond everything we've been taught about grillin meats. i've always heard that you want you steaks at room temp. so the meat and fat relaxes, and flavors and juices the meat.

    I marinate mine in soy sauce and finely chopped garlic with pepper. i dry them off before putting on grill.. the soy sauce to me if just the right amount of salt and it seems to marinate deep into the steak. no more salt is needed if you use soy sauce.

    I marinate them for an hour + in soy mixture. then throw them a hot 450 degree grill, then sear each side for about 3 or 4 mins, then turn temp down as low as it will go.. about 200 degrees and continue cooking till done.. about another 10 to 15 minutes at this very low temp.

    remove and let rest for 10 minutes, then slice and enjoy! placed inside a warm tortilla, with cilantro, pico de gallo, and sliced avacados and eat them suckers up. So good. :)
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  • madmax
    madmax Posts: 12,434
    edited July 2010
    Although it goes against what feels right to me I find I get a better flavor when I leave the lid open.
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  • mole'
    mole' Posts: 3,160
    edited July 2010
    danger boy wrote: »
    that does go beyond everything we've been taught about grillin meats. i've always heard that you want you steaks at room temp. so the meat and fat relaxes, and flavors and juices the meat.

    I marinate mine in soy sauce and finely chopped garlic with pepper. i dry them off before putting on grill.. the soy sauce to me if just the right amount of salt and it seems to marinate deep into the steak. no more salt is needed if you use soy sauce.

    I marinate them for an hour + in soy mixture. then throw them a hot 450 degree grill, then sear each side for about 3 or 4 mins, then turn temp down as low as it will go.. about 200 degrees and continue cooking till done.. about another 10 to 15 minutes at this very low temp.

    remove and let rest for 10 minutes, then slice and enjoy! placed inside a warm tortilla, with cilantro, pico de gallo, and sliced avacados and eat them suckers up. So good. :)


    so good that way




    i have to have my steak well done.
    mole'
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  • Mike Kozak
    Mike Kozak Posts: 931
    edited July 2010
    Searing the meat is critical, keeps the juices in. Turn grill up to max temp and place steak on grill for no more than 2 min per side, then grill to desired temp. I like mine rare so it is a short time for me. I used to be a chef believe it or not. 7 course restaurant.
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  • toucanet
    toucanet Posts: 580
    edited July 2010
    You guys have me drooling like a an overworked dog!

    I'm firing up my grill now.

    Thanks
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  • vlam
    vlam Posts: 282
    edited July 2010
    Disc Jockey wrote: »
    When I had a cheap grill, it was easy to put a crust on steaks and still get them good and rare because my grill would flare up if I looked at it crosswise. With my Weber, although it is great with just about everything else, it wouldn't crust a steak properly.

    Tonight I tried a method which goes against about everything I have learned about grilling a steak but it was, in a word, spectacular. A nice crust and still cool in the center - just like a good piece of cow should be.

    Here's the link: http://www.cookscountry.com/recipe.asp?recipeids=5591&bdc=67092

    Try it, you just may like it :)

    How hot do you get your grill up to before placing the steak in? I like to get at least 600 degree but sometimes that's just too high when the cut is not thick enough.
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  • Gadabout
    Gadabout Posts: 1,072
    edited July 2010
    back in the day when I was working my way through college, I spent a lot of times in the kitchens of restaurants. One of the tricks I learned was how to do a good butter broil or what some would call an eastern rare.

    The grill needs to be Hot! 500 minimum. (550F to 600F is where we had our main cooking section of the broiler set). The steak needs to be of a decent thickness 1" or so. Generally, the steak should be at room temperature, but if you want it cooler in the center and the steak is thinner it is OK to have it refrigerated.

    Pat the steak dry with a paper towel and apply seasoning. Place the steak on the grill and let it sear for about 30 seconds or so. Throw clarified butter onto steak and the grill. The resulting flames, will sear the steak. Move the steak to mark it (diamonds for strips squares for Tbones / Porterhouse / Filets). Flare the steak again with the clarified butter. Turn the steak and flare it one more time.

    Pull it off and you should have a perfect butter broil / eastern rare. Fully seared, juicy and cool in the center. The flaming butter also helps add some of that char broil flavor to the steak.

    I should also mention, I haven't tried this with a charcoal grill. It should work the same, but I don't know if charcoal ash would coat the steaks.

    Scott
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  • Mike Kozak
    Mike Kozak Posts: 931
    edited July 2010
    Thats it!!! I am going to buy a sirloin tonight and cook it to perfection. I am thinking Merlot to go with it
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  • tonyb
    tonyb Posts: 32,953
    edited July 2010
    I'm heading out to Ruth Chris right now for a bone in rib-eye. Bringing my own wine too, a nice Duckhorn cab.
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  • Disc Jockey
    Disc Jockey Posts: 1,013
    edited July 2010
    vlam wrote: »
    How hot do you get your grill up to before placing the steak in? I like to get at least 600 degree but sometimes that's just too high when the cut is not thick enough.

    I get it up to about 600 also but you do have to watch the cooking time with thin steaks. A couple of minutes per side is about all I do for a 1 1/2"-2" steak. The best kind of fast food :D
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  • Disc Jockey
    Disc Jockey Posts: 1,013
    edited July 2010
    Mike Kozak wrote: »
    Thats it!!! I am going to buy a sirloin tonight and cook it to perfection. I am thinking Merlot to go with it

    A nice big Cab or Zin would be better
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  • Erik Tracy
    Erik Tracy Posts: 4,673
    edited July 2010
    Disc Jockey wrote: »
    A nice big Cab or Zin would be better

    +1 MMMmmm....a nice deep spicey Zin w/ a seared and peppery steak- perfect combo.

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  • danger boy
    danger boy Posts: 15,722
    edited July 2010
    Mike Kozak wrote: »
    Thats it!!! I am going to buy a sirloin tonight and cook it to perfection. I am thinking Merlot to go with it

    up your budget and go with a more tender cut of meat.. sirloin is usually not the most tender cut.

    New York or T-bone or rib eye will be much better cuts. ;)
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  • Disc Jockey
    Disc Jockey Posts: 1,013
    edited July 2010
    danger boy wrote: »
    up your budget and go with a more tender cut of meat.. sirloin is usually not the most tender cut.

    New York or T-bone or rib eye will be much better cuts. ;)

    Yeppers, do it right
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  • gdb
    gdb Posts: 6,012
    edited July 2010
    danger boy wrote: »
    up your budget and go with a more tender cut of meat.. sirloin is usually not the most tender cut.

    New York or T-bone or rib eye will be much better cuts. ;)

    Unless......you are a Costco member and your store is selling USDA Prime grade sirloins, NY strips and ribeyes. Those sirloins can almost be "cut with a spoon" ! $5.99/lb. for sirloin !:D
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  • Erik Tracy
    Erik Tracy Posts: 4,673
    edited July 2010
    gdb wrote: »
    Unless......you are a Costco member and your store is selling USDA Prime grade sirloins, NY strips and ribeyes. Those sirloins can almost be "cut with a spoon" ! $5.99/lb. for sirloin !:D

    True dat.

    I'd put a top sirloin from my local speciality meat shop up against a Costco NY any day.

    But, all other things being equal - a dry aged Prime rib-eye cooked just right is to die for....

    H9: If you don't trust what you are hearing, then maybe you need to be less invested in a hobby which all the pleasure comes from listening to music.
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