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What are your best tips on grilling the perfect steaks?
By Tom | December 29, 2008
?emo? asked:
I want to use your ideas for my dads birthday present, a book for fifty year old dads.
Marie
I want to use your ideas for my dads birthday present, a book for fifty year old dads.
Marie
Topics: Grilling Tips | 4 Comments »
January 1st, 2009 at 2:17 am
A very hot frying pan
Rub oil onto the steaks (instead of oiling the pan)
cook once on one side then once on the other(dont keep turning them)
first side, put it down and leave it (dont move it about)
second side, cook just to seal it
Leave meat to rest in a warm place longer for rare/blue than medium, well cooked steak does not need to be rested.
season the steaks after they have been rested, as adding salt can affect the cooking times and draw the juice from the meat.
January 2nd, 2009 at 12:42 am
This whole past week, on Food Network, they were doing BBQ…… You can search by show (Challenge, Throwdown, Unwrapped and Good Eats) or chef (Bobby Flay, Alton Brown) ….TONS of good ideas and suggestions there! …. Sear the steaks on each side. Do 1 side; then slide it in 1/4 turn (don’t turn over) for about 1 min; flip and do on the other side (to get “criss-cross” grill marks). After you’ve seared the sides (to seal in the juices), move to a cooler part of the grill to continue cooking……Some of the chefs also marinated in beer (tenderizes it)
January 4th, 2009 at 10:31 pm
This recipe is for a Big Green Egg, But you can cook on what ever you have just make sure it has a lid and a very hot fire. Raise the steaks away from the fire.
Here is a meal I love and do quite often around here. First get some good thick meat.
Pictured are two 6 oz 1.5″ thick filets. You will notice the butter on top and i spread some on the bottom as well. Before the butter went sea salt and pepper – lots of both! Dome temp was 600 deg when I put them on and 800 after 12 min. Vent wide open and chimney top off.
I took an internal temp at 10 and 12 min and pulled them at 130deg in the meat.
As you see it was seared wonderfully and pink medium in the middle.
Ahhhhhhhhh, wonderful with a nice Merlot and spinach casserole.
Tim M
January 5th, 2009 at 9:12 am
We sometimes season ours but usually just take a good ribeye/delmonico steak on the grill. WE have a gas grill so we put sticks/twigs into it. There is nothing better than a steak over a wood fire so the sticks help. Don’t turn it too often and try to not stab it with a fork cause that lets some of the juices out. Med rare is how we like ours. Then we salt it before eating. Sometimes I will put some garlic or smoke flavored seasoning on before grilling.