Topic: best way to do a steak on the grill

[ober]

So I'm trying to get better at grilling.  I bought 2 small sirloin steaks (they look like filet mignon) the other night and I made one of them.  It came out a little tough and a little too pink in the middle.

So what is the best way to prep, direct heat or non-direct (I assume direct), do I tenderize the meat?  This is on a gas grill.

Help me make a good steak!

[Mike]

I'll probably get shot but for small steaks I like using my George Foreman Grill over the gas grill.  For traditional grilling I like hitting it on both sides on direct to sear it and then move it to indirect for cooking.

[Perspective]

How long did you grill it for? I use direct heat, about 6-7 minutes per side. Too much longer and it will start to get dry/tough, shorter and it's too rare (depending on meat thickness).

[ober]

Total grilling time was probably 15 minutes and it was still really pink in the middle.  I did use direct heat.

This steak is a small sirloin but it's about an inch thick.

[Perspective]

I would say your grill wasn't hot enough then. 15 mins should be enough to cook a small sirloin pretty thoroughly.

[Mike]

Total grilling time was probably 15 minutes and it was still really pink in the middle.  I did use direct heat.

This steak is a small sirloin but it's about an inch thick.

You do realize it should be pink in the middle.  If it isn't you've over cooked it.

[Govtcheez]

Leaner steaks like a sirloin will come out dry if you're not careful.  I usually do high direct heat on both sides and then do it indirectly for a little while longer to get to the right doneness

Have you tried the cast iron method?  Grilling is awesome, but that's a really nice way to get a goo dsteak quickly.

[ober]

I know it is supposed to be pink, but it was too pink.  I didn't even eat the very center.

What is the cast iron method??

[Govtcheez]

http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html


You'll have to play with the timing a little bit to get it to work right.  Doing it just like the recipe leaves it on the rarer side of medium rare in my experience.

[ober]

Interesting.  I'd probably jump to 3.5 minutes per side.  I prefer medium well.

[Mike]

I know it is supposed to be pink, but it was too pink.  I didn't even eat the very center.

What is wrong with you?

[ober]

... I don't want to eat raw meat?

[Mike]

... I don't want to eat raw meat?

Red = raw. Pink = rare

And raw can be tasty...

[Govtcheez]

Yay I was wondering how long until it turned to this

(rare 4 lyfe bitchez)

[Mike]

Medium and above is just ruining good meat.