Burning steaks...need help!

[Jumper_Dad]

I haven't grilled out steaks in...well, longer than I can remember. Need some help as I want to knock my wife and kids socks off.

 

Tenderizer? Seasoning? Easiest steak to cook and not screw up.

 

Will be cooking on typical gas grill...Help Please!

[malachicrunch]

I haven't grilled out steaks in...well, longer than I can remember. Need some help as I want to knock my wife and kids socks off.

 

Tenderizer? Seasoning? Easiest steak to cook and not screw up.

 

Will be cooking on typical gas grill...Help Please!

 

USDA Prime!! The only way to go.

[2 Humped Camel]

I preheat my grill to the highest setting and let it get good and hot. I season my steaks with salt, pepper and a dash of garlic powder. I then throw them on the grill while leaving it on the highest setting for 4 1/2 - 5 minutes each side only turning once. I don't know if that is the proper way but mine always turn out how I like them which is medium for a thicker cut, for thinner cuts I reduce the time.

[Lawnboy13]

Save yourself the headache........Go to Jeff Ruby's. :lol:

[NamecipS]

Save yourself the headache........Go to Jeff Ruby's. :lol:

 

 

:puke:

[Just Jim]

USDA Prime!! The only way to go.

 

Where is a good place to buy "prime" steaks in NKY? I'll get some pretty decent choice cuts at Brooks Meats in Walton and at times some from Sams. thanks

[malachicrunch]

Check Kroger Newport. At the end of the meat cooler is a section where they put marked down meats. There is alway Prime steaks in there. Usually 9.99 lb.

[Ram]

If you want juice steaks, not dried out, cook with indirect heat. I use indirect heat on all my grilled food. If you are using a gas grill, turn one burning on, and cook the steaks on the opposite side (the side with no burner on). It will slowly cook though without drying the meat out.

 

As for seasoning, salt and pepper only. No need to over season a steak, the cow did that for ya.

[Ram]

I gave the above knowing you said you were using a gas grill. If I were you, I would look at getting a charcoal/wood grill. Much better flavor and better temperature control. Use charcoal and apple wood chips with a pan of water to keep the meat moist. You can't beat the flavor with any restaurant prepared food.

[Irish Cat]

Buy a thick cut Ribeye. I use salt, pepper and a little worcestershire sauce. Set the grill as hot as possible. Cook for about 2 1/2 minutes flip and about another 2 1/2 minutes and you are done. If the steak is thick enough this should produce a nice rare to medium rare steak. Anything beyond that and it is burnt.

[Irish Cat]

I gave the above knowing you said you were using a gas grill. If I were you, I would look at getting a charcoal/wood grill. Much better flavor and better temperature control. Use charcoal and apple wood chips with a pan of water to keep the meat moist. You can't beat the flavor with any restaurant prepared food.

 

I'm usually not patient enough to use wood, and gas works pretty well for me since I don't leave the meat on the flame long enough to dry it out, but you are correct about the wood flavor. Last weekend I went over to a friends to grill steaks, and his neighbor who works at Barton Brands had collected a bucket full of the bungs from bourbon barrels that had been soaking in bourbon in the bottom large vat at his workplace. That wood produced one of the best flavored steaks that I had ever eaten.

[shamrock fan]

I cheat and buy Omaha Steaks seasoning. You can order it online for less than $5, but they will then inundate you with mailings, emails and phone calls. As to the cooking, pre-heat grill to high, sear each side for 1 minute, reduce heat and grill for 4-5 minutes per side, allowing extra time for thickness. FYI, I do prefer medium-rare.

 

I can't personally testify, but from previous threads, it sounds like you might ask MCPapa.

[The Scribe]

An important thing that often gets overlooked is letting the steaks rest 3-4 minutes once they come off the grill. It keeps the juices inside and they don't drain out when you cut into it too soon.

 

As for seasoning, I use salt, pepper, and Cavender's Greek Powder.

[BlueFan]

I gave the above knowing you said you were using a gas grill. If I were you, I would look at getting a charcoal/wood grill. Much better flavor and better temperature control. Use charcoal and apple wood chips with a pan of water to keep the meat moist. You can't beat the flavor with any restaurant prepared food.

 

Help.........i waited a little too long and need to quickly increase the temperature on my charcoal/wood grill, exactly where is that control knob ???

[2 Humped Camel]

I cheat and buy Omaha Steaks seasoning. You can order it online for less than $5, but they will then inundate you with mailings, emails and phone calls. As to the cooking, pre-heat grill to high, sear each side for 1 minute, reduce heat and grill for 4-5 minutes per side, allowing extra time for thickness. FYI, I do prefer medium-rare.

 

I can't personally testify, but from previous threads, it sounds like you might ask MCPapa.

 

What do you reduce the heat to?