First Steak

[lewis]

So I attempted to grill my first steak tonight. I have always been intimidated by the steak and didn't want to have to eat something I screwed up cooking because it was so $$ that I had to eat it whether it was nasty or not. So I tenderized it, basted it, seasoned it put it on the grill on low to medium heat. Went outside to pull my truck in the garage, had to move some stuff..... came back 30 minutes or so later to find a very toasted steak. Needless to stay my jaw is sore from some very very well done steak (I was shooting for medium rare).

So what are good times/temps for medium rare?

 

[Coreshot]

I usually go medium heat, maybe a touch lower. The thing with a steak is you only want to turn it once. If you flip it back and forth, they get tough. On a preheated grill, about 5-7 minutes per side should get you in the medium rare range. I usually time it by visually inspecting the meat.

 

[Skylinerider]

Med-med high heat is what I do, but only for around 5-7 minutes a side. I rarely leave a steak unattended, they can go from moist meaty goodness to charcoal very quickly.

 

[lewis]

You have to flip it? J/k. I knew that, just didn't get the chance this time.

 

[Coreshot]

You have to flip it? J/k. I knew that, just didn't get the chance this time.

Sounds like you cooked it all the way through from the first side.

Change your title to "First Jerky" and I think you have a winner.

 

[lewis]

Sounds like you cooked it all the way through from the first side.

Change your title to "First Jerky" and I think you have a winner.

 

[mesha]

get a meat thermometer.

 

[jeep-N-montero]

I love my grill, excited to start using it more often with the mild weather. Perfect grilling weather for me is 55-75, when it's 90 out I would rather just eat a salad.

 

[UNSTUCK]

I BBQ year round and love it. I get it as hot as I can then put them on for a minute or so on each side to seer it. After that I use the thermometer. It's hard to say for how long because meat is always different thicknesses.

Oh and dont bother with anything less then Rib eye.

But on second thought, I've done some great pork chops lately. I love them almost as much as a rib eye. Costco has these chops that are like 2 inches thick, and I don't know how, but they BBQ GREAT!

 

[muleskinner]

get a meat thermometer.

X2

This is what I use for smoking and grilling-
http://www.thermoworks.com/products/thermapen/splashproof_thermapen.html

I cook my steaks pretty hot, usually about 550-600deg. I pull them when they hit 130.

I use charcoal and put a chunk of apple or cherry on top for a killer flavor.

 

[RockMonkey]

30 minutes?

 

[Tacoma]

30 minutes?

hey, hey be nice, he's a meat noob.

 

[Chevycrew]

Im also a very high heat to start type of guy.

As hot as it gets for a minute or two each side, then drop the heat to low to cook the rest.

 

[Bart]

You can build a Toyota like that and you bbq a steak for 30 minutes????

My wife is much better at it than I am, but the process at our house goes. set the steak out and season, let it drop to room temperature.

Depending on thickness, 5 minutes on each side on a preheated grill at just over med heat. Pull off grill and cover, let sit for another 5 to 8 minutes. EAT. MMMmmmmm.

 

[Slangy]

I add butter, salt and pepper to my room temperature steak then I seer both sides on a very hot skillet for about 15 seconds each side to lock in the juices. Then with the grill on medium I cook the first side for 5 minutes then flip once for about 4 minutes. I then pull it off the grill, grab a nice cold beer and enjoy.

 

[DOSS]

I am a fan of aging the meat a bit in the fridge.. IE put it on a little rack on a plate 24 hours + before cooking.. let it drip out and add some age. Give it some salt and Pepper and Toss it on the BBQ at med High for about 5 minutes a side (depending on thickness of meat).. or Sear it in 1/4 inch of olive oil on the stove and finish it in the oven till it reaches the correct temp with a thermometer

 

[TJDukit]

I like my beef still kicking so I can have a steak in as little as 5 minutes. My wife on the other hand wants hers burnt which is very difficult for me to do. I usually screw up the timing on mine because I think hers is going to be done sooner. Usually I just have her do a marinade the night before and let it sit in the fridge. I take them out at least an hour before I throw them on the grill to get them to room temperature.

 

[N-Smooth]

make sure it's completely thawed
get the bbq up to about 600
throw it on for 3-4 minutes per side
don't cut it for another 5 minutes or so

that's how i like my medium rare ribeyes

 

[Jay5.9L]

Holy crap 30 min for a steak! Just breaking your balls.

Make sure you pull the steak out of the fridge for 20-30 min to get the chill off of it. This allows the center of the meat get to temp/doneness before the outside is burnt to a crisp. I usually marinate mine in a little steak seasoning/soy sauce/olive oil. Throw your room temp steak on a hot as you can make grill and don't touch for 2-4 min (depending on how thick and how done you like it). One flip with tongs, do not use a pig tail or a fork. They put a hole in the nice crust you worked so hard to make and let juices out. Give it another 2-4 min and give it a poke with your tongs. The more firm = more done. Lots of practice and you will get the feel for it. The best part is you eat your work. Pull your steak and let it rest for a few min. If you don't, the juices will run out and you will be left with a dry steak laying in a puddle.

For style points give your steak a 45 deg turn 1/2 way though each 2-4 min cooking cycle.

 

[muleskinner]

We made 1 1/4 thick t-bones last night. Charcoal and Cherry wood @ 550 deg. Done in 9 minutes (we like them nice and rare)