« Can everyone give me their charcoal grilling tips? | Home | in need of grilling tips, how to cook scallops wrapped in bacon on a charcoal grill? »
I’m entering a steak grilling contest at my university. Any tips?
By Tom | December 22, 2008
Pictor Ignus asked:
So there’s a grill-off Friday, and I would really like to win (grilling is manly!). Does anyone have any tips to grilling a very good steak? I’m not going to be able to marinate because I’m going to get the steak on arrival.
Tonya
So there’s a grill-off Friday, and I would really like to win (grilling is manly!). Does anyone have any tips to grilling a very good steak? I’m not going to be able to marinate because I’m going to get the steak on arrival.
Tonya
Topics: Grilling Tips |
Classic Car Insurance | Cheap Pennsylvania Auto Insurance | Car Insurance Quotes | Affordable Health Insurance
December 22nd, 2008 at 12:25 pm
Only turn it once. Stick your finger , right into the middle of the steak before you turn it to gage the desiered doneness. The farther your finger pokes into the steak , the rarer it is. Rare is almost all the way in. Med rare , to medium is firmer feeling and the well done, finger sould sit on top. with no indent. Good luck.
December 24th, 2008 at 3:49 am
Not marinating is good! You retain more of the meat flavor. Use a well marbled cut of meat like ribeye. If you get bone-in you’ll get some extra flavor from the bone. Buy them from the deli counter of your market, not the pre-cut prepackaged cuts. Spend some serious money on the steaks (like 10 bucks a pound or so.) Ideally you want thick cuts about a pound a piece.
Use very basic spices. Salt (preferably kosher salt,) black pepper, onion powder (NOT onion salt) and garlic powder (NOT garlic salt.) Season them just before cooking and while on the grill–not before. Use a little vegetable oil in a seperate dish to brush on to keep the steak from drying out while they cook.
Start the steaks in a very hot area of the grill just to sear each side. After they’re seared move them to indirect heat…not under the flame or heat but off to the side. Ideally you want low heat on either side of the steaks while they cook between the heat sources. Cook them just a few minutes on both sides until they are rare to medium rare…NOT ANY MORE COOKED THEN THAT!!!! You’ll lose more flavor by overcooking them than by any other method. Keep the cover closed while they heat on either side. Resist the temptation to keep checking them. As long as they’re on indirect heat they won’t get too burnt or overdone. Remember, just a few minutes on both sides on INDIRECT heat after searing.
Good stuff!
December 25th, 2008 at 1:35 pm
get a bottle of “Dale steak seasoning”
no marinating necessary just brush on and grill….it is wonderful
never turn meat until you see “first blood” that’s when you see blood droplets form on the top side of meat
turn only once, about 5 min. per 1″ thickness on each side
take off grill before it is done to your desired doneness
let rest in a foil tent for 3-5 min. before serving
***invest in an “instant read themometer” and print out a temperature guide on rare, med., and done…..
December 28th, 2008 at 4:30 pm
USE ONLY COARSE GROUND BLACK PEPPER. RUB IT IN WHILE YOUR GRILL GETS HOT.
COOK IT UNTIL THE JUICES COME TO THE TOP AND COMPLETELY COVER THE TOP OF THE STEAK.
TURN IT THE AND RUB BUTTER ON THE COOKED SIDE.
WHEN THE COOKED SIDE IS COVERED WITH JUICES, TAKE OFF AND BUTTER THE FRESH COOKED SIDE.
PERFECT MEDIUM STEAK.
SERVE IMMEDIATELY.
December 29th, 2008 at 2:09 pm
Ok, I`ve noticed that everyone is telling you all sorts of fancy spices and rubs, but here is what I think. Steak can hold it`s own, just season both sides, with fresh ground black pepper and fresh ground sea salt or kosher salt. Rub oil onto the grill using an old cloth or spray bottle. Grill on medium, to medium high heat, for 6-8 minutes a side. If you want fancy grill marks place the steaks on the grill , after 3-4 minutes on each side turn the steak a quarter turn. The grill marks also serve to caramelize the meat and add lots of flavour.
My dad taught me a trick to determine doneness of steak: it may sound silly, but it works.
Press your cheek - that is what rare will feel like
Press your chin - that is what medium and medium rare will feel like
Press your nose - that is what well done will feel like.
Now the key to perfect steak …. NEVER SERVE STEAK IMMEDIATELY AFTER COOKING…EVER. When you cook a steak all the juices rise to the surface of the meat, making the inside of the steak dry and less juicy and when you cut into an un rested steak the juices will run out all over the plate. Put the steak on a plate, cover with tin foil and let it rest for ten minutes, if you do this the juices will return to the center of the steak for a delicious, juicy steak and when you cut into it the juices will not run. (Because you are letting it rest, take the steak of the Grill when it is less done then you want because it will continue to cook, I.e: If you want it medium rare, take it off when it`s rare)
Hope this helps
Good Luck