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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-20-2009, 12:45 PM   #1
HellGrill
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Default Steak temperature

What temperature should my new Weber Genesis 320 reach until I can open the door and put the steaks on?
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Unread 04-20-2009, 01:17 PM   #2
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I let mine get up to 450-500...do you have cast iron or porcelin coated grates?
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Unread 04-20-2009, 01:21 PM   #3
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solid 400 at LEAST.
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Unread 04-20-2009, 01:22 PM   #4
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I let mine max out before I throw the steaks on, take about 10 minutes
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Unread 04-20-2009, 02:06 PM   #5
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Quote:
Originally Posted by aquablue22 View Post
I let mine max out before I throw the steaks on, take about 10 minutes
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.
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Unread 04-20-2009, 02:19 PM   #6
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Quote:
Originally Posted by aquablue22 View Post
I let mine max out before I throw the steaks on, take about 10 minutes
Me too
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Unread 04-20-2009, 02:55 PM   #7
HellGrill
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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
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Unread 04-20-2009, 02:58 PM   #8
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I mean, it doesn't get as crisp as this one
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Unread 04-20-2009, 03:08 PM   #9
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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.
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Unread 04-20-2009, 03:13 PM   #10
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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/...cene/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.
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Unread 04-20-2009, 03:14 PM   #11
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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.
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Unread 04-20-2009, 03:16 PM   #12
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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.
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Unread 04-20-2009, 03:22 PM   #13
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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!
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Unread 04-20-2009, 04:10 PM   #14
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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.
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Unread 04-20-2009, 04:51 PM   #15
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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?
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