Steak help

[Brian in So Cal]

I need some help with grilling some steak. I have smoked a lot of meat and the family is getting tired of all the smoking practice I do for comps. I was informed they want steak this weekend.

I grew up on steak and potatos (overkill) so I don't care for steak that much unless it is smothered in Bob's Blue cheese dressing. Been a few years since I grilled a steak.

Can any of you brethren give me some suggestions on grilling a steak. Or maybe a great recipe. I have a couple of rib eye and will be picking up a couple of Top Sirloin.

I also heard it is best to sear the steak before you cook it. Don't know if that is true or not.

Thanks

[milehigh]

Brian. I do steaks KISS. Usually just S&P and maybe Garlic powder. Sometimes Montreal Steak Seasoning. Sear and cook until medium rare

Paul

[HB-BBQ]

Depends on how well you like it cooked. I like mine medium especially ribeyes or porterhouses. I season them with either Montreal or with a seasoned salt and black pepper mix. I go 3 minutes on a blazing hot grill, do a 1/4 turn, 3 minutes more flip it and repeat process on other side and I check it with an accurate black thermopen and pull when it hits 150F. I give it a rest under foil for 5-10 minutes before eating .The 1/4 turn thing is just for appearance, makes those nice cross grain sear marks like you get at a steakhouse.

I sometimes make a quick garlic butter sauce to dip in.

[Kevin]

Rib eye hot, and fast with minimal seasoning. Sirloin I like to marinade for a half hour or so in a can of Coke with 2 T Dale's and some Montreal steak seasoning.

Let them rest a minimum of 5 minutes after you take them off the grill. You want those tasty juices in your steak, not running across your plate.

[BBQ Grail]

Just turn the heat way up and spray the whole surface with PAM. Or try some other kind of oil. That should do the trick.

Oh wait, that's how to season your pit. Sorry....

[HB-BBQ]

Just turn the heat way up and spray the whole surface with PAM. Or try some other kind of oil. That should do the trick.

Oh wait, that's how to season your pit. Sorry....
Dont you need a working pit to do that with first :mrgreen:

[Rick's Tropical Delight]

i always sear at 700 for 90 seconds a side, then pull and rest while the egg comes down to 400, then roast for about 4-5 mnutes a side till 125 internal for rare in the middle. don't put the pepper on for the sear because it'll just burn.

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/30dayribeyes-027.jpg

[Meat Burner]

RTD, you should be banned from this site for posting food that looks that good!!!:eusa_clap

[TN_BBQ]

I like to bring my steaks to room temperature before grilling. If you grill a cold steak, you'll spend the first couple of minutes taking the chill off the steak and that could lead to a dry steak.

For the seasoning, I like a little salt, pepper & chilli powder. Occasionally I'll use Lawry's seasoned salt & chilli powder. I then spray a bit of oil on the steak before grilling.

When I remove the steak from the grill I'll top the steak with a little bit of butter and let it rest for about 5 minutes before serving.

[Stiltz6ft9in]

I usually slow smoke for 20 min and then foil and let rest. For seasoning, just S&P and may garlic and onion powder.

[ipls3355]

Start with steak at room temp, S & P or Montreal Steak seasoning, spray with olive oil, 2 min per side (I leave the lid off). Rest for 5 minutes. While resting, scoop the following onto the steak and allow to melt.

4T butter
2 oz crumbled blue cheese
1/4 t garlic
1/4 t pepper

[tjus77]

Very light coat of extra light olive oil on both sides. Sprinkle garlic and onion powder on one side. Depending on the flare ups and thickness of steak, about 2-3 minutes, turn 1/4 turn, 2-3 minutes more, flip. Season cooked side with a little steak seasoning of your choice, I use Tony Chachere's (important to wait and put salt on a cooked surface of the steak). 2 min, turn 1/4, about 2 mins more.

[JD McGee]

I'm here for ya brother...I'm a steak grillin' kinda guy! :biggrin: Steaks are awesome when done right...and shoe leather the other way...:twisted: Keep it simple...

seasoning, hot grill (smoke wood chips), rest...

Season your steaks (both sides)...fire up the grill...you need to hit about 550-600 for about 10 minutes to get the grates good and hot. Throw the steaks on for about 2 minutes per side for rare...3 minutes for medium. Turn 'em only once and NEVER poke 'em. Let 'em rest under a tin foil tent for 4 or 5 minutes before serving. :-P

Enjoy! :biggrin:

[QDoc]

Take a look at this:
http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks/

[Big George's BBQ]

I like a rib eye and use simple salt aqnd pepper seasoning. Cook on high heat and enjoy. Rick that looked to good to be real.

[ThChrMn]

I bring the steaks up to room temp.

Get the Weber stoked with a full chimney of your favorite fuel.

I cover both sides of the steak with "Coarse Sea Salt" and coarsely ground black pepper.

Sear both sides until the steak is rare to medium rare.

[jtfisher63]

Step 1. Get a Big Green Egg.

Step 2. Follow the directions below.

This is the same way I cook mine, Trex method!

i always sear at 700 for 90 seconds a side, then pull and rest while the egg comes down to 400, then roast for about 4-5 mnutes a side till 125 internal for rare in the middle. don't put the pepper on for the sear because it'll just burn.

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/30dayribeyes-027.jpg

[Brian in So Cal]

Just turn the heat way up and spray the whole surface with PAM. Or try some other kind of oil. That should do the trick.

Oh wait, that's how to season your pit. Sorry....

LOL

Dont you need a working pit to do that with first :mrgreen:

OUCH!!

[Brian in So Cal]

Thanks for all the great suggestions. I am set now. Can't wait to start up the grill.

[Cabntmkr1]

I did some Fillet Mignon last weekend. I used med-high heat and grilled them with S&P for about 15 minutes total.
I grilled for 3-4 minutes on both faces and all the way around the perimeter for the caramel color.

[Larry Wolfe]

For thick cuts of steak or chops, I like to do a 'Reverse Sear'.

Here's how I do steaks - Cook indirect in the 240º-260º until I get an internal temperature of 105º, then pull the steak and lightly tent with foil and crank the heat up on the grill. Then sear until I get to 5º of my finished desired temperature and then rest the steak. I feel this method produces a more moist and tender finished product and it works great on various thick cuts of meat as well, except finishing temps will vary. It also gives you an even doneness throughout, versus having gray well done on the outside and rare in the center, it will be rare or med-rare, etc. throughout.

http://i238.photobucket.com/albums/ff204/larrywolfe/3-23-08032-1.jpg http://i238.photobucket.com/albums/ff204/larrywolfe/11-4062-1.jpg http://i238.photobucket.com/albums/ff204/larrywolfe/3-23-08035-1.jpg http://i238.photobucket.com/albums/ff204/larrywolfe/3-23-08056.jpg

[CajunSmoker]

For a 1 1/2" thick ribeye I let mine get to room temp, coat with coarse ground black pepper and kosher salt and then massage the seasoning into the steak. Get the grill as hot as possible (500 +) and sear for 3 min turn 1/4 turn and cook 4 more minutes. FLip and repeat. Put a spoonful of herb butter on top, tent and let rest for 5 min.

[StayDown]

I do not like adding anything to a steak that will take away from the flavor of the meat. I refuse to use garic powder or anything like that.

I lightly coat my steaks in olive oil and then I add some freshly cracked pepper and Hawaiian sea salt. Not standard sea salt..only Hawaiian will do.

Then hit the grill and cook normally.

This allows the meat flavor to come out and the salt and pepper just enhance that natural flavor.

It is so good my fiances daughter (who is 4) tried a bite of my steak one night and loved it...she has never liked steak before. For her birthday party tonight she asked me to make her a juicy steak like I did before!! :-D

[91vw03]

Here's a rub recipe I got from Weber a while back for ribeyes. I used it on some strips. I let them sit with the rub on them for about an hour. Best advise from a grill cook of 10 years. Don't over cook it. A well or medium well steak doesn't have enough moisture and is way dried out. And while a time is good It's like BBQ, it's done when it's done. The ime is just a good guide.

Rub
4 teaspoons coarse kosher salt
1 tablespoon coarsely ground black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon minced garlic

[Bbq Bubba]

Dont you need a working pit to do that with first :mrgreen:

Now that was funny!! :biggrin:

Thanks for all the great suggestions. I am set now. Can't wait to start up the grill.

Will need pics for proof of this "grill"..........:twisted:

[The_Kapn]

We use just S&P and let the meat flavor talk.
When I am feeling frisky--I use Kevin's Blackjack rub--but not always.

For years, I tried to master the 'push your finger into it" test and all of the techniques that those experts use.
Never had ANY luck--total lack of ability by me.:oops:
So--I wound up slicing into the steak to keep track of doneness. :oops:

Enter the ThermoPen---
135 at the center is the magic number for us.
A steak (or chop) with a hot pink center and no "blood" drooling onto the plate.
I do the sear thing on the grates and then move them to the higher racks at a reduced heat.
This is mainly because that lets me stop them from "blowing through" my doneness temps. I slow it down, and it really helps hit the numbers.

It is all about meat temp and what ya want.

TIM

[Brian in So Cal]

Dont you need a working pit to do that with first :mrgreen:


http://www.bbq-brethren.com/forum/image.php?u=4952&dateline=1215490886 (http://www.bbq-brethren.com/forum/member.php?u=4952)

This from a guy who had Norco build his drum!!!:mrgreen:

[Brian in So Cal]

Wow, looking at all the posts. You guys know how to do steaks.

[HB-BBQ]

http://www.bbq-brethren.com/forum/image.php?u=4952&dateline=1215490886 (http://www.bbq-brethren.com/forum/member.php?u=4952)

This from a guy who had Norco build his drum!!!:mrgreen:
Touche` :lol:
It actually didnt start out that way, he offered to weld the nipples in and wound up building the whole thing. As far as working smokers I still have two others bwahahahaha. Enjoy your steaks Brian LOL!

[ams14]

What a bunch of steak experts... those pics look great... looks like I'm swinging by the store on the way home to pick some up!

[Brian in So Cal]

Touche` :lol:
It actually didnt start out that way, he offered to weld the nipples in and wound up building the whole thing. As far as working smokers I still have two others bwahahahaha. Enjoy your steaks Brian LOL!

I think we are tied in the working smoker division.:mrgreen:


http://i101.photobucket.com/albums/m74/bk26bk/tikibbqsetup007.jpg

Off to start my steaks.

[HB-BBQ]

Nice set up!

[DaChief]

After reading this thread....it's steaks tonight for sure!

[Big George's BBQ]

Nice set up. Chicken tonight and steaks later this week

[hnd]

with ribeyes and strips i get a 3/4 chimney of hardwood charcoal going. about 10 minutes before the chimney is ready i throw in a few chunks of wood. then 10 minutes later i put a grate over the chimney...my oven thermo goes to 800 and it immediateely goes past when i place it on the grate...

i throw the steaks on there for about a minute or 2 on either side depending on whether one likes a char or not...

then i let them rest on a low heat until they are done.... i salt and pepper them thats it...afterwards..

for filets i like to do it ala oscar.

i make a bernaisse sauce. grill some asparagus. i don't go full bore on the sear...

do up some garlic mash.

i stack it like so -

mash
steak
lump crab meat
asparagus
bernaisse sauce...

its some of the best eats i've ever had...

[NotleyQue]

Holy S
Those should be on the cover of Bon Appitite
Once again your culinary artistry blows us all away.





i always sear at 700 for 90 seconds a side, then pull and rest while the egg comes down to 400, then roast for about 4-5 mnutes a side till 125 internal for rare in the middle. don't put the pepper on for the sear because it'll just burn.

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/30dayribeyes-027.jpg

[HB-BBQ]

So how did they come out for you Brian?

[Brian in So Cal]

Grilled up two Ribeye and four Top Sirloin steaks. Did not get to experiment as much as I would have liked. Had to clean the garage on Saturday. By the time I finished I was beat. (I have to much Cramp).

Threw on some Monreal Steak seasoning.

http://i101.photobucket.com/albums/m74/bk26bk/cousinssteakgary030.jpg

Put the Ribeyes on the grill first since they were cut thicker. Seared all the steaks.
Then finished at a lower temp.

http://i101.photobucket.com/albums/m74/bk26bk/cousinssteakgary031.jpg

Pulled one Ribeye and three Top Sirloins. My sons and I like ours medium, my wife likes hers a little more done.

http://i101.photobucket.com/albums/m74/bk26bk/cousinssteakgary032.jpg

Had them with White corn and homemade potato Salad.

http://i101.photobucket.com/albums/m74/bk26bk/cousinssteakgary033.jpg

Liked the ribeyes much better. Very tender. By the time I took the steaks for my sons and I inside and warned them not to start eating. My wifes steaks were on the verge of being overdone (maybe three minutes max).

Next time I will put my wifes on first so they all come off at the same time. maybe pull a little sooner also. Luckily I have more in the freezer to practice with.:-D

The resting of the steak is a great idea. Kept the juices in.


Thanks again for all the tips. I will be making steak again this weekend.
(practice makes perfect).:mrgreen:

[Brian in So Cal]

EDIT:OOPs sorry double posted.

[HB-BBQ]

Those look great man and you made some perfect sides to go with it. I need to Q some ribeyes for sure this wknd.

[Big George's BBQ]

Looks good to me

[Brian in So Cal]

Those look great man and you made some perfect sides to go with it. I need to Q some ribeyes for sure this wknd.

Looks good to me

Thanks guys.

[butts]

i always sear at 700 for 90 seconds a side, then pull and rest while the egg comes down to 400, then roast for about 4-5 mnutes a side till 125 internal for rare in the middle. don't put the pepper on for the sear because it'll just burn.

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/beef/30dayribeyes-027.jpg


That's just farkin beautiful!

I'd follow Rick's instructions...

[Brian in So Cal]

That's just farkin beautiful!

I'd follow Rick's instructions...

Those look great but I can't get my grill that hot.

[puff]

Bri those steaks looked great!
Next time do like I do...........walk a cow through a warm kitchen........done!:cool:

[Rick's Tropical Delight]

That's just farkin beautiful!

I'd follow Rick's instructions...

thanks, mon! that shot might be the cover shot of one of the 2009 bbq porn calendars

[MostlySmoke]

For thick cuts of steak or chops, I like to do a 'Reverse Sear'.

Here's how I do steaks - Cook indirect in the 240º-260º until I get an internal temperature of 105º, then pull the steak and lightly tent with foil and crank the heat up on the grill. Then sear until I get to 5º of my finished desired temperature and then rest the steak. I feel this method produces a more moist and tender finished product and it works great on various thick cuts of meat as well, except finishing temps will vary. It also gives you an even doneness throughout, versus having gray well done on the outside and rare in the center, it will be rare or med-rare, etc. throughout.

http://i238.photobucket.com/albums/ff204/larrywolfe/3-23-08032-1.jpg http://i238.photobucket.com/albums/ff204/larrywolfe/11-4062-1.jpg http://i238.photobucket.com/albums/ff204/larrywolfe/3-23-08035-1.jpg http://i238.photobucket.com/albums/ff204/larrywolfe/3-23-08056.jpg
Ain't no disputin' those results!!

Great looking steaks!:-D

[keale]

Take a look at this:
http://steamykitchen.com/blog/2007/08/28/how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks/

Tried this method, with 2 choice Rib eyes I know it was suppose to be for cheaper cut of meats, but I was currious,...I coated it for 45 min...my steaks were Fred flinstone cits 15 in thick. The best stea I'v eaten in while the salt reall penetrate the meat, I add a light coat of montreal steak seasing, good to goo! Try it..

[Big George's BBQ]

Rick the calander would be worth it if for no other reason than the pic of your steaks

[StayDown]

Yeah..a rest for the steaks is a must. I usually set mine on the counter and let them sit without covering them because I have found that covering them can lead to aditional cooking.

[Brian in So Cal]

Bri those steaks looked great!
Next time do like I do...........walk a cow through a warm kitchen........done!:cool:

LOL

Yeah..a rest for the steaks is a must. I usually set mine on the counter and let them sit without covering them because I have found that covering them can lead to aditional cooking.

May be why my wifes seemed overdone. Will not cover next time.

Mostly smoke those look darn good. Yours and Ricks on a Green egg. Looks like a great way to do a steak.