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Replies: 26
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CU Medallion [65514]
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Grillmasters, HELP!
1
Mar 21, 2024, 10:14 AM
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I am, and for years have been, on a quest to find a way to cook a steak that is tender and easy to carve and chew up. I invested in a VERY good Webber Genesis SE four burner all stainless steel gas grille awhile back. Through guidance from these here TNET gurus, I learned how to cook a great Boston Butt. I have done four, and all have been "fall apart" tender and tasty.
Steaks, however, are totally another matter. I simply cannot find a combination of time, temperature, etc, that gives me good results. I even recently purchased 8 10 oz. ribeyes from Omaha Steaks, just to eliminate from the equation that I might be buying inferior meat, and trying to "make a silk purse out of a sow's ear", so to speak. I followed Omaha Steaks own cooking instructions with the first two, that were included in the packaging that came with them. Those two were almost inedible, they were so tough.
For the second pair, I went back to my way of cooking, and they were better, but still too "chewy" for the amount of $$$ that they cost. What is the secret for cooking steaks? I now freely admit, I must have a brown thumb when it comes to this. Someone, somewhere, please enlighten me! As I said, a have a four burner Webber, and use two burners side by side when cooking steaks. There is enough space in between the burners to set steaks, which is what I do when cooking them. I go with ~300 degrees temperature, and variable cooking time for each side of the steak, depending on thickness.
Please convey what your preferred thickness cut on a ribeye is, what temperature, and how long on each side to cook, etc. My ineptitude at this is really ticking me off. Also, if anyone has any surefire tenderizing, precooking seasoning, marinating or other tricks, please pass on. If you don't want to give up your secrets to the whole TNET world, feel free to TMAIL me. My taste buds and half and half store bought and homegronwn teeth will thank you.
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All-In [27188]
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Re: Grillmasters, HELP!
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Mar 21, 2024, 10:17 AM
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It's all about the sear and the internal temperature. It's less about the grill, per se. I would invest in an internal temperature gauge and start there. Buy a cheaper cut of meat and experiment with initial cook temp to get your sear perfected, then focus on internal temp until you get it right.
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All-In [30837]
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dont work on steaks...
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Mar 21, 2024, 10:20 AM
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the meat is usually too thin and the steak cooks too fast to make even a hand held probe to be effective.
Trial and error 76.....
i'm still trying to figure it out as well.
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All-In [27188]
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Re: dont work on steaks...
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Mar 21, 2024, 10:22 AM
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I use this method on NY Strips and they turn out perfect (medium rare) every time. Every. Single. Time. I use a Pit Boss pellet grill with the built-in temperature probe.
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110%er [5306]
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Re: Grillmasters, HELP!
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Mar 21, 2024, 10:19 AM
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I've never had an Omaha steak that impressed me. My local butcher is 100% better. That said, they are expensive as all get out. Good beef is now extremely expensive in my experience....
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All-TigerNet [11642]
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Re: Grillmasters, HELP!
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Mar 21, 2024, 10:29 AM
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I usually get my steaks at the Deli at Harris Teeter. Although expensive, I have found better quality meat cooked over charcoal vs gas, usually results in a good, tender, steak! Try to avoid overcook! I have found ribeyes to be the easiest to cook properly!!
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Orange Blooded [2336]
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Re: Grillmasters, HELP!
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Mar 21, 2024, 10:34 AM
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But a decent cut of meat. Omaha steak is not that. Sear it hot hot 2-3 minutes each side. Remove and cover with foil for 10 minutes.
Big it all starts from the meat. No Omaha , Walmart, or Food Lion steak is going to hit my grill or blackstone.
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110%er [5031]
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Re: Grillmasters, HELP!
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Mar 21, 2024, 10:36 AM
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After many years of trial and error I have learned that its 100% on the cut of meat. I only buy prime beef unless I have a cow sitting in the freezer. Choice or select, which is cow mill meat, WILL NOT cook as well as prime beef or angus..perios.
I do two methods...
I will smoke my steaks on 225 until it hits a teamp of 110-115 internally...Then I get my rectec bullseye up to 600 degrees and sear 2 1/12 minutes on each side...The steaks come out like butter...
Second (my primary)
I will get the bullseye up to 425 or 450 and simply grill 3-4 mins on each side....
I prefer marinade over seasoning but you can do both...But all in all...Its 100% all in the cut of meat...period...
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All-In [30837]
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i'll try this .
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Mar 21, 2024, 11:24 AM
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essentially slow baking until 110.
THen 5 mins of grilling.. Done.. no questions asked.
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Heisman Winner [135954]
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As the others have said, practice
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Mar 21, 2024, 10:37 AM
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I go with chuck eye instead of ribeye to save money
The problem with Omaha steaks is that they have been frozen which changes the structure of the muscle. I've found that Ingles meat cooks up better.
How done are you looking for? Med Rare on a 1/2 inch steak, I try to get my grill up to about 450 and do 2 minutes on a side twice turning 90 degrees to max the grill marks. This is after bringing the steak up to room temperature with a nice coarse salt a pepper rub.
I've also had good luck with a blazing hot cast iron skillet glazed in grapeseed oil for about 90 seconds on a side. (Thanks to bengaline's advice)
For real tenderness though, I think you will have to go to a fillet cut.
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Orange Blooded [2420]
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Re: Grillmasters, HELP!
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Mar 21, 2024, 10:50 AM
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I marinade mine with a few splashes of dale and salt pepper on both sides. Speed around w fingers. Start grill and get to 500. Depending on thickness 2.5 minutes each side, then cut grill off and don’t open for four five minutes. Enjoy
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CU Guru [1999]
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Re: Grillmasters, HELP!
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Mar 21, 2024, 12:18 PM
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This right here. I know any kind of marinade is probably against the palate of a steak purist, but I don't think I've ever had a bad steak doing the following:
Few splashes of Dale's on each side with some pepper, let it sit for 15-10 minutes. Throw it on a nice hot charcoal grill, cook to your desired doneness, and enjoy.
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Legend [15813]
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This is what works for me on my Rectec pellet grill...temp @
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Mar 21, 2024, 11:00 AM
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500 degrees, use sear plates which gives a great sear w/ grill marks. The missus likes it so I'm good. She likes hers MR and I'm more of a medium so after trial and error I've got the flipping time down.
Good luck.
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Orange Blooded [4095]
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Re: Grillmasters, HELP!
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Mar 21, 2024, 11:42 AM
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Sous Vide the steaks for an hour at like 129 degrees and then finish on the grill.
It's a matter of taste, but if you sous vide too long to me the meat tastes gummy.
You can test with cheaper cuts of steak like a denver cut or chuck eye and then once you've got the process down try it with better steak.
Sous Vide won't render out fat the way higher temperatures will, so it's better for lower fat cuts. Marbling is ok but chunks of fat are not.
A sous vide wand is like $30 these days. You can use a vacuum sealer but a decent quality freezer bag will also work for sealing the meat before dropping it in the water.
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110%er [5466]
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Sous Vide works
Mar 21, 2024, 1:21 PM
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Especially for thicker cuts.
Best way to get a beef tenderloin to perfection.
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CU Medallion [65514]
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I had never heard of this, but did a little Youtube research based on some of
Mar 21, 2024, 4:29 PM
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these replies, and I am going to give it a try.
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110%er [8569]
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Like others have said it's all about the sear
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Mar 21, 2024, 11:43 AM
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300 is way to low.
1. Let the meat sit out of the fridge for an hour or so to let the internal temp rise. I like my steaks MR and if you start with a cold thick steak it's hard to get the center warm without over cooking the exterior.
2. I use a rub but apply a little fat to make it stick better and it fires off on the grill enhancing the sear. I actually use a really light layer of dukes mayo to bind the rub
3. Heat heat heat. On a gas grill I jack it up as high as it'll go, on charcoal right over the coals. Maybe experiment with a cast iron plate it'll hold heat and give a consistent sear on both sides
4. I cook by feel many years of experience in restaurants and at home; I'm usually spot on for temp
5. Let it rest so the juice can settle
6. Pour a nice stout, or if you're feeling bouijie, a cab and enjoy.
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110%er [5961]
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One vital key to grilling steaks
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Mar 21, 2024, 11:51 AM
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and I am by no means any "expert"
BUT immediately after removing from heat source tent the steaks under aluminum foil for 5 minutes which allows the center to cook a little more but also allows the steak juices to redistribute
It is simply trial and error over years. Charcoal is the best taste but requires a lot of time/effort. I was a late converter to propane but it is easier and less time consuming and that works for me now that I have all this other stuff that life throws at you with aging lol
Good luck, you will figure it out and if you don't enjoy it anyway...it is a hit and miss game
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110%er [7998]
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Re: Grillmasters, HELP!
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Mar 21, 2024, 11:56 AM
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Ohama steaks are not my fav by a longshot.
The best steaks are never frozen.
Soak in water and two tablespoons of baking soda for 30 mins. Then rinse and pat dry. Apply seasoning. Then cook on as high of heat as possible until it is cooked to your preference. Let rest for five mins before cutting.
I like ribeye but my wife likes the tenderloin. Strips and other cuts are always tougher IMO.
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110%er [5038]
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Recruit [91]
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Re: Grillmasters, HELP!
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Mar 21, 2024, 12:00 PM
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Frozen meat is always going to present a challenge with chewiness in my experience. You may want to try sous vey (sp) which essentially brings the steak to the perfect temperature depending on your liking. Once reaching say 130-135F, you can then do a quick high temp sear.
The other thing to consider is resting your steak for a few minutes after cooking if you aren’t already doing so.
Last thing - www.amazingribs.com has lots of great tips.
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Orange Blooded [3901]
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Re: Grillmasters, HELP!
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Mar 21, 2024, 12:51 PM
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Thick cut steaks do 5 minutes per side at 500 degrees. Only lift the lid when flipping. This is my method for medium rare. Generally they turn out perfect.
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Freshman [-100]
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Re: Grillmasters, HELP!
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Mar 21, 2024, 12:55 PM
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1. Best quality steak - never frozen
2. Let it warm to room temperature
3. Sprinkle with salt and pepper
4. Melt butter in cast iron skillet
5. Sear steak on very high heat in skillet 1 minute per side
6. Grill high heat for 1-2 minutes per side depending upon how rare you like it
7. Cover and let steak rest for a few minutes
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CU Medallion [61845]
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The best steak I have cooked involved a seasoned cast iron skillet.
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Mar 21, 2024, 1:13 PM
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- Choose a 1" - 1 1/2" thick NY Strip or Ribeye
- Preheat skillet to high.
- Preheat oven broiler to 400°-450° F.
- Use an oil that has a high smoke point (I can't remember what I used, but it was probably olive oil - which is not the best, but withstood the cast iron's heat) to lightly coat the steak.
- Season generously with salt and pepper. Add a light dusting of garlic powder on one side if you aren't a vampire.
- Sear each side, including edges, in the skillet for 30 seconds each.
- Move skillet with steak under broiler, 2 minutes each side.
- Remove from skillet to plate.
- Let steak rest for 7-10 minutes with aluminum foil (non-shiny side) over steak,
- Enjoy your medium rare steak!
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Rock Defender [52]
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Re: Grillmasters, HELP!
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Mar 21, 2024, 1:34 PM
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While not grilled this is a pretty fool proof, simple approach. Cast iron skillet with a high smoke point oil over medium high heat. Preheat oven to 350/375. When the oil just begins to smoke, sear steak for 2 minutes each side, then move to oven for five minutes, remove and let it rest on cutting board for at least 10 minutes. This is perfect for a ribeye or strip about 1 1/4 inches thick for med rare.
As others have noted, no tricks or tools will overcome a bad cut of meat.
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Orange Blooded [2140]
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Re: Grillmasters, HELP!
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Mar 21, 2024, 1:37 PM
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I have reverse seared my steaks lately and have had pretty good success. I'd have to look up the directions I use but for rare it is something like 200 for 10 to 12 minutes and then sear in a super hot pan. Alit depends on the cut of beef though. If you get a tendon through it it will just be chewy no matter what. Ribeyes may take a little longer to render the fat. I've been using NY strips though so not sure
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Varsity [227]
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Re: Grillmasters, HELP!
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Mar 21, 2024, 4:27 PM
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I do a reverse sear. Rub steaks with olive oil and i use Montreal steak seasoning. Preheat oven to 300F and cook steaks to 105F for medium rare using a temperature probe for each steak if they differ in size. Meanwhile preheat grill to 600F. I sear the steaks for about a minute each side until temperature reaches 120F. Flip as necessary. Let rest for about 5-10 minutes
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Replies: 26
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