H
HellGrill
Guest
What temperature should my new Weber Genesis 320 reach until I can open the door and put the steaks on?
JD McGee
somebody shut me the fark up.
I let mine get up to 450-500...do you have cast iron or porcelin coated grates?
aquablue22
Babbling Farker
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I let mine max out before I throw the steaks on, take about 10 minutes
qman
Babbling Farker
Yea, me too.
I have one with stainless steel cooking grates, and it has to be really hot to get good sear and grill marks.
Me too
H
HellGrill
Guest
Well, mine takes more time to get to the max, I don't know if it's because I'm using a bigger(10kg) gas cylinder than the 5 kg camping one(that has more power). It took longer but I finally got to 600 F.
I'm asking because I'm getting my steaks too moist(I get liquids on the dish when eating) despite if it's well cooked, rather than a bit firm/crispy so I am confused, I can't understand if it's because of the temperature or what; I premise that I used the standard porcelain grate but I have the cast iron one that has a flatten side and another one with some in relief stripes; I left the steaks on fridge for about 8 hours marinading with olive oil and with herbs(paprika, pepper, salt ecc). What's the cause of that moistness?
Thanks in advance
I'm asking because I'm getting my steaks too moist(I get liquids on the dish when eating) despite if it's well cooked, rather than a bit firm/crispy so I am confused, I can't understand if it's because of the temperature or what; I premise that I used the standard porcelain grate but I have the cast iron one that has a flatten side and another one with some in relief stripes; I left the steaks on fridge for about 8 hours marinading with olive oil and with herbs(paprika, pepper, salt ecc). What's the cause of that moistness?
Thanks in advance
H
HellGrill
Guest
I mean, it doesn't get as crisp as this one
OakPit
is Blowin Smoke!
Are you under cooking the meat for your particular taste? What color is the juice? It should either be red or clear or somewhere in between - if you don't want any juices, keep on cooking. Maybe I'm misunderstanding your question.
H
HellGrill
Guest
Well, I'm just cooking without very particular tastes. The juice is "dirty pink"! What I would like to have it's something like this http://www.chemistryland.com/CHM107/Introduction/BehindScene/steak.jpg
Mine steak color is pink, isn't that intense red with some ochre shades. Is it because I'm using porcelain grill? Is it because I'm grilling at 600F? I can't understand, but I'm sure that with your help I'll get a better steak.
Mine steak color is pink, isn't that intense red with some ochre shades. Is it because I'm using porcelain grill? Is it because I'm grilling at 600F? I can't understand, but I'm sure that with your help I'll get a better steak.
J
JamesTX
Guest
I think most people around here like their steaks medium to medium rare. With that, you will get some juice on the plate. You can try letting the meat rest after it comes off the grill so that it reabsorbs some of the juice.
H
HellGrill
Guest
What I'd like to get is more crust on my steak like this one http://www.chemistryland.com/CHM107/...cene/steak.jpg
Mine steak color is pink, isn't that intense red with some ochre shades; it's not crispy. Is it because I'm using porcelain grill? Is it because I'm grilling at 600F? I can't understand, but I'm sure that with your help I'll get a better steak.
Mine steak color is pink, isn't that intense red with some ochre shades; it's not crispy. Is it because I'm using porcelain grill? Is it because I'm grilling at 600F? I can't understand, but I'm sure that with your help I'll get a better steak.
OakPit
is Blowin Smoke!
I think the color intensity comes from both "cut" and "quality" of the beef.
The crispiness from the grill marks can come from the fat as it "chars", the rub as it "burns", the meat as it "barks".
The steak you have pictured looks like a "steakhouse premium cut" as it exhibits great color and texture. This is the type of steak that is grilled at a VERY high heat (maybe 700*+) for a VERY short time (the ring of color separation is very distinct)
This steak can be mastered, but clearly whomever produced this knew both their BBQ and had great skills in steak grilling. Sometimes things like this come with practice & trial/error.
Absolute Best of luck!
The crispiness from the grill marks can come from the fat as it "chars", the rub as it "burns", the meat as it "barks".
The steak you have pictured looks like a "steakhouse premium cut" as it exhibits great color and texture. This is the type of steak that is grilled at a VERY high heat (maybe 700*+) for a VERY short time (the ring of color separation is very distinct)
This steak can be mastered, but clearly whomever produced this knew both their BBQ and had great skills in steak grilling. Sometimes things like this come with practice & trial/error.
Absolute Best of luck!
J
JamesTX
Guest
I think I understand what you are asking, but I'm not sure of the answer. Try lifting the lid when you cook, so that you don't steam the meat.
qman
Babbling Farker
It sounds to me like you are talking about the color of the outside of the steak, Yes?
If you are marinating the steak first, you have to dry off the outside really well, and and apply a little oil to get a good sear. If you leave marinade on the meat, it will prevent the sear.
Does this help?
If you are marinating the steak first, you have to dry off the outside really well, and and apply a little oil to get a good sear. If you leave marinade on the meat, it will prevent the sear.
Does this help?
O
OliverRanch
Guest
Not to complicate things but if you're talking about the interior color, it will depend on the breed, diet, age at slaughter (is that okay to say here?), aging, cooking... and whether the cattle was stressed out or not in life or at the abattoir. If the outside color, it definitely helps to make sure that the steak is dry before you grill it. Sorry if that latter point was already made.
JD McGee
somebody shut me the fark up.
If you're lookin' for crispy you need a high heat sear then a moderate cook to your desired doneness. A cast iron grate gives the best sear (imho) but I do well with the porcelain coated on my gasser. Here's what I do...
I fire up the gasser on high for about 10 minutes...it takes about 6 or 7 minutes to hit my target temp of 500-550 but I let it gin for a few more minutes so the grates get nice and hot. I then toss on my steaks for 2 minutes per side (based on a 1 inch thick steak). This gives the pretty grill marks and adds flavor by locking in the spices (not the juices). I then lower the heat to med and cook another minute per side to achieve my target internal temp of 130-135 for med rare.
This is what I get...
Most important before serving...let it rest for 4 or 5 minutes before slicing / serving. You'll notice the "dirty" colored juice on the plate...that's the good stuff bro!
Hope this helps!
JD
I fire up the gasser on high for about 10 minutes...it takes about 6 or 7 minutes to hit my target temp of 500-550 but I let it gin for a few more minutes so the grates get nice and hot. I then toss on my steaks for 2 minutes per side (based on a 1 inch thick steak). This gives the pretty grill marks and adds flavor by locking in the spices (not the juices). I then lower the heat to med and cook another minute per side to achieve my target internal temp of 130-135 for med rare.
This is what I get...
Most important before serving...let it rest for 4 or 5 minutes before slicing / serving. You'll notice the "dirty" colored juice on the plate...that's the good stuff bro!
Hope this helps! JD
H
HellGrill
Guest
Should I marinate or just dry rub the steak or the roast beef steak? Which gives it a crisper surface?
qman
Babbling Farker
In my opinion, a good steak only needs to be seasoned with a little salt and pepper, maybe a little garlic.
If you're lookin' for crispy you need a high heat sear then a moderate cook to your desired doneness. A cast iron grate gives the best sear (imho) but I do well with the porcelain coated on my gasser. Here's what I do...
I fire up the gasser on high for about 10 minutes...it takes about 6 or 7 minutes to hit my target temp of 500-550 but I let it gin for a few more minutes so the grates get nice and hot. I then toss on my steaks for 2 minutes per side (based on a 1 inch thick steak). This gives the pretty grill marks and adds flavor by locking in the spices (not the juices). I then lower the heat to med and cook another minute per side to achieve my target internal temp of 130-135 for med rare.
This is what I get...
Most important before serving...let it rest for 4 or 5 minutes before slicing / serving. You'll notice the "dirty" colored juice on the plate...that's the good stuff bro!
JD
Very nice
