Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Well, I finally was able to cook a rare steak tonight. It was an exceptionally thick ribeye, and I put it on for 3 minutes on each side. It actually came out more red than pink in some spots but either way is exactly how I like it.
Well, I finally was able to cook a rare steak tonight. It was an exceptionally thick ribeye, and I put it on for 3 minutes on each side. It actually came out more red than pink in some spots but either way is exactly how I like it.
bravooo!!!!
rib eye is a good selection
as is a sirloin strip, tenderloin a t bone/porterhouse..
these are structure muscles.(along the backbone)..not working muscles.
the working muscles are the hind quarter (round) and front quarter (chuck)
they can be tough steak....need to be tenderized or sliced thin. or roasted/slow cooked for a while
top three grades are prime/choice/select based mostly on marbling- of course prime is going to cost the most and leaner select grades the least..
just my 2 cents
I season my steaks the day before, salt, fresh ground pepper, garlic powder. Refrigerate, uncovered, on a rack over a sheet pan overnight and most of the next day. Pull out about an hour before grilling. Get the grill screaming hot, drop the steaks, drizzle with melted butter to get the flames kissing that steak! Close the lid for one minute. Flip and repeat. Plate, cover, and rest for 5 minutes. Perfect char, for me, and perfectly medium rare. Do this with ribeye, T-bone, pork steaks and lamb.
My husband is a master of the charcoal Weber, but I prefer steaks I've prepared on cast iron to the ones coming off the grill. Either way, I make sure they are room temp and very dry before preparing - I set them on paper towels and with paper towels on top for about an hour before cooking. I season only with kosher salt. On a screaming hot seasoned cast iron pan I sear for about 1 minute per side (depends on thickness though), and throw in the oven for 2 mins at 450 degrees. Perfect steak. And another advantage to this method is you can de-glaze and make a quick pan sauce while your steak rests. Yum!!
I just got a new Weber Charcoal grill for my home, and I have twice tried to grill steaks on there. I like my steak medium rare and my cousin even told me the time to cook it on each side for mid-rare, and that's what I did. Both times, I seasoned the steaks (NY Strip) before putting them on, preheated the grill on high heat, then turned the heat down once I put the steaks on and cooked for 5 minutes on each side (with a timer). However, both times the outside of the steak looked promising, but on the inside there was not a trace of pink. I just barely was able to eat it without ketchup. I don't exactly understand what I am doing wrong here. Should I be cooking the steaks for less time on each side? Is there a heating technique that I am getting wrong? I also had left the steaks out for around an hour before cooking and let them rest for about 5 mins. This is exactly what my cousin, a grilling expert, does, and he gets it medium rare every time without fail. I've ruined two good cuts of steak by cooking them until they're gray, and I really am hoping to get it right next time. These steaks were thin, by the way.
Your answer is in your own post, in bold. Thin steaks do not fare well on the grill.
I'm trying my first reverse sear tonight. About 1.5" rib eyes, 225 on a pellet grill, then 45-60 sec sear, each side, on a super-hot grill.
Came out incredibly good!
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
