Topic: best way to do a steak on the grill

[KnuckleBuckett]

Medium and above is just ruining good meat.

+1

Seriously.  Save the $ and get burger if you are going to turn it into packing material.   

Not being a hater again you know.

[Steve]

Charcoal, 20 seconds on each side, no sauce like A1 to ruin it.

[Mike]

Charcoal, 20 seconds on each side, no sauce like A1 to ruin it.

For a 1" steak 20 seconds per side isn't going to be enough time to cook it.

[KnuckleBuckett]

I bring our grill up to 600 degrees, 2 minutes turn 90 degrees three minutes.  Repeat on opposite side.  This handles a 1.5 inch Delmonico.  If you are going to spend money on steak it should be a Delmonico.  Bring it inside a bit of kosher salt and cracked pepper on the up side.  Rest for 5 minutes (no cutting into it).  Done.

Oh and this doneness test works well enough for me....

http://simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

[Govtcheez]

Charcoal, 20 seconds on each side, no sauce like A1 to ruin it.

For a 1" steak 20 seconds per side isn't going to be enough time to cook it.

seriously, you might as well just let it sit in the sun for a minute if you're doing that

[charlie]

Oh and this doneness test works well enough for me....

http://simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

Holy fuck that's awesome.

[KnuckleBuckett]

Oh and this doneness test works well enough for me....

http://simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

Holy fuck that's awesome.

I think that technique has been around longer than I have.

[Steve]

I bring our grill up to 600 degrees, 2 minutes turn 90 degrees three minutes.  Repeat on opposite side.  This handles a 1.5 inch Delmonico.  If you are going to spend money on steak it should be a Delmonico.  Bring it inside a bit of kosher salt and cracked pepper on the up side.  Rest for 5 minutes (no cutting into it).  Done.

Oh and this doneness test works well enough for me....

http://simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

Delmonico steaks have (in my experience) been pretty fatty. They are also cheaper per oz then other steaks at most places. At least here anyway. I actually order that when im shaving a few bucks. For example right now here (had lunch at local steak joint, YUM) a 12oz New York strip is 12.99 but a 14oz Delmonico is only 10.99.

In the store it is generally about two dollars cheaper also.

Charcoal, 20 seconds on each side, no sauce like A1 to ruin it.

For a 1" steak 20 seconds per side isn't going to be enough time to cook it.

seriously, you might as well just let it sit in the sun for a minute if you're doing that

The sun isn't delivering 600ish degrees to the steak. The grill is. 20 seconds is plenty.

Oh and this doneness test works well enough for me....

http://simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

Holy fuck that's awesome.

I think that technique has been around longer than I have.

My dad taught me this when i was a kid, but these days i just count. I like RARE

[Mike]

At 20 seconds you are still at raw on a 1" steak.

[Steve]

I like it just slightly cooked more than Blue Rare. Like it says true blue rare is hard to chew, i like chewy and juicey. I don't quite reach rare as shown here, though.

[Mike]

At 20 seconds you are still at raw on a 1" steak.

[Steve]

I get my grill up as high as I can, it gererally sets in around 550 degrees when the charcoal gets going, and my steak goes on. I put the lid in, and count to 20. Now it's not a fast count, but it's 20 seconds give or take a second. Then i remove the lid, flip it over, and repeat.

My steak always comes out just inbetween blue rare and rare based on that chart.

[KnuckleBuckett]

I get my grill up as high as I can, it gererally sets in around 550 degrees when the charcoal gets going, and my steak goes on. I put the lid in, and count to 20. Now it's not a fast count, but it's 20 seconds give or take a second. Then i remove the lid, flip it over, and repeat.

My steak always comes out just inbetween blue rare and rare based on that chart.

Ever just wanna go take a bite out of a nice warm living cow?

[Mike]

At least then the middle would be warm...

[Steve]

I get my grill up as high as I can, it gererally sets in around 550 degrees when the charcoal gets going, and my steak goes on. I put the lid in, and count to 20. Now it's not a fast count, but it's 20 seconds give or take a second. Then i remove the lid, flip it over, and repeat.

My steak always comes out just inbetween blue rare and rare based on that chart.

Ever just wanna go take a bite out of a nice warm living cow?

Honestly, I'd love to walk up to one here, shoot it in the head, and try some raw fresh cow meat. I have eaten raw venison while butchering my deer. Thats actually what started it all, last year when I liked the raw venison so much. It had been hanging in my 35 degree garage for two days. Damn tastey.

At least then the middle would be warm...

Eh I could only enjoy that knowing the warmth is blood from a fresh kill