Boneless Strip Steak Grilling question

[wklkjn]

HI.  I thought I did a good thing, but now I need some opinions.

I bought a pack of (4) boneless strip steaks at Costco for $6.99/pound.

They were thawed, not frozen.

They were about 1 1/4 to 1 1/2 " thick.

I put them on the gas grill right out of the fridge, same day I bought them.

Cooked to an internal temp of 145.

Although they were good, they seemed quite dry.

The middle was pink, the way we like it, and no one complained, but in my personal opinion, I thought they would be juicier than that.

Questions;  Is there a 'cheaper' type of steak and that is why they are only $6.99?  My local butcher would have charged me $14.99 up to $18.99 for boneless strips.

My son said that he thinks part of the reason is because I threw them on the grill right out of the fridge instead of letting them rest to room temperature.  He thinks the outside portions dried out while the inside middle got to temp.

Just wondering.  Like I said, they were plenty good enough, just not over the top - like I expected a nice, thick, juicy steak to be.

Thanks!!!

 

[crankybuzzard]

It could be a number of reasons...

I've had ribeyes of that thickness be a bit dry before.

How was the marbling on the steaks?  Too little fat will make them a bit dry.  I too prefer my steaks to be warmer than frig temp before I put them on, but not sure if that contributes to being dry.

Chef Jimmy will be along soon, he'll be able to help more than I.

 

[Bearcarver]

All of my Steaks go right from my Fridge to my Grill, but I never had any Dry.

However I quit buying Strip, T-Bone, and Porterhouse, due to a lot of gristle in the ones I get around my area, and those are ALL "Choice".

I've never gotten a bad Ribeye, and they often have good sales, so the only steaks we eat any more are "Choice" Ribeyes.

Bear

 

[SmokinAl]

I'm with Bear on this one, ribeyes or tenderloins are the only steaks we buy.

If you wait for a sale or buy in bulk at Sam's or Costco they are reasonably priced.

Never had a dry one yet, but then I usually cut them 2" thick.

Al

 

[b-one]

I prefer strip steaks:lurk:
Sometimes you get lesser meat. I suggest you try to reverse sear them,cook indirect then sear to your desired temp. I will admit I like my steaks around 130 IT. You could even get a pellet or sawdust tray to get some smoke on your steaks to add to your WOW factor!:biggrin:

 

[chef jimmyj]

Sometimes it is just the animal and little can be done about dry meat. Strip can also be on the dry side if very lean as in little marbling. Your Son is partially right. For Med or more, warming the steaks does let the internal temp come up faster so the surface meat does not get dry. But, as Bear does, it is better to have cold steaks for Rare, Med/rare because you can get a good hard sear on the outside without overcooking the center. Reverse Sear, low and slow, can let more of the limited Collagen melt adding to the moist mouth feel. So once again, you got a broad range of answers, all helpful...JJ