From the article: Steak: Grilling Perfection
There are may ways to grill a great steak. You've read my method, now it is your turn to share your steak grilling techniques. Please include what kind of equipment you are using and any ingredients you add. You can also tell everyone what cut of steak you like best. Share Your Method
Keep it hot!
- High heat is the biggest key to grilling a good steak. Min 500 degrees. Kosher salt and cracked pepper is all you need to bring out the beef flavor. Little olive oil and your good to go. Of course keep it rare to medium rare. Let it sit 5 minutes before cutting into. Pure indulgence.
- —Guest BBQ Guru
Grilling steak
- My wife and I like our steaks rare. Over the years I've developed a relatively fool proof method of producing a rare steak, regardless of the cut or thickness. It all depends on very high heat and (of course) timing. I half fill my charcoal chimney w/ lump charcoal and the remaining half with mesquite or hickory chunks (hickory burns a bit longer and hotter). Once the coals are glowing pink, I dump them on the grate, throw on the grill and plop on the steaks (they've been out of the fridge for an hour, brushed lightly w/ olive oil and seasoned lightly w/ kosher salt, fresh ground pepper and a little garlic powder). I then wait for the meat to release from the grill bars. After about thirty seconds, I gently probe the meat/grill interface with a stainless steal spatula. Once the steak releases from the grill bars, I immediately flip it and cook it for two more minutes (for 2 inch filets/ NY strip) or up to a minute for thinner cuts (rib-eye, sirloin). Works every time.
- —KevinVal57
Grilling steaks
- If I use 2 inch thick filets, I will heat the grill on high until it's ready for the steaks which I oil lightly with olive oil and some spicing (Montreal steak spice). I put the steaks on for two minutes on high to see if they will easily pull away from the grill. if they do I turn them over and do the same amount of time on the other side. Since the steaks ar quite thick I usually pull them off the heat to the unlight side of the grill leaving the other grills on high. they can stay that way for some time depending on how you want them (rare, medium etc). It seems to work just fine.
- —Guest Archie1954
quick
- people come from miles around to eat steak at our place. to start your meat has to be the best you can find (sometimes not easy to do) never buy frozen meat i dont care if they do have the name. never frozen is always better.i prefer my steak to be about 1'' to1 1/2'' thick room temp is alway good jab the meat a few time with a fork then sprinkel with season your choice i like pepper garlic and salt blend, rub in heat grill to 400 place on hot grill for about 5min then trun brush a liberal amount of cream butter 5min more turn put on more butter then finish at donenuss you like. this steak is alway full of flavor and fast rember after removeing it will cook a little more.
- —Guest bill haynes
Natural Surface Flavor
- Lightly season then a v. light rub of Balsamic vinegar, then wipe with Olive Oil. Heat a frying pan to high. Put steak(s) on 2min per side. Finish on grill a couple min per side for a delicious medium.
- —Guest Arkay
Slow roast then sear is my preference
- When time allows, I prefer to cook my steaks a bit untraditionally: a slow roast followed by a high-heat sear. I start with a very low heat grill (175-200 max) set for indirect heat. Season the steaks and put in the center, away from direct heat, for 1 to 1.5 hours, until the internal temperature hits about 110 or so. Remove steaks from the heat, resting for 15 minutes while you turn all burners to high. Then, sear each side of the steak until desired doneness reached. Note that the searing time will be shorter than if you started with raw steaks. This method makes for a more tender steak regardless of your preferred doneness level, and I believe the seasoning also has more impact (more of a pepper flavor for salt-and-peppered steaks). Time is the key factor though, so this doesn't work when you want dinner in 30 minutes. Paul M.
- —pmignini
