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Steaks

usmcoklahoma

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Hey folks. Im pretty new here and new to this particular forum but I have a question. My wife just now informed me that this weekend we are having guests over and she/they want me to grill up aome steaks, just dont know what kind of steaks... So, with this little bit of knowledge, is there a general rule for grillin steaks to make them nice, tender and juicy.
 

jirodriguez

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Well for grilling you are using high direct heat. If you have a charcoal grill toss a chunk of two of mesquite in with the charcoal it will give you a nice light smokey flavor. I personally like to rub the steaks with a mix of fresh herbs, olive oil, salt, and fresh cracked pepper about an hour before they go on the grill. Then I get a good sear on each side till they start to carmalize and then move them off of the direct heat to finish up till they hit the doneness that people want.
 

brekar

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The general rule of thumb for me is pretty much grill what you know. For me that's pretty much any steak. I've been grilling with charcoal for over 12 years and I've grilled everything from crappy flank steak to thick T-Bones and every steak in between. If you're not all that knowledgeable I'd say go with whatever kind of grill that you like to use. My personal favorite grill is an old square charcoal grill that I've had for forever and a day, so this is from the perspective of using charcoal. I personally love to cook bone-in ribeyes, roughly 1 to 1 1/2 inches thick, that take roughly 18-20-ish minutes to cook to completion.

How I make them tender and juicy is to get one side of the grill very hot, and the other side cooler but hot. Lay the steaks down on the hotter side of the fire for 45 seconds to a minute, flip and repeat. After that 2 minute each side of the steak will be seared nicely, keeping the juices inside the steak where they belong (Never cut a steak to see if it's done, that lets all of the yummy stuff out). Move the steaks to the cooler side of the fire and cook on each side for 6-8 minutes (if you are cooking smaller steaks reduce it to somewhere in the area of 4-6-ish minutes), then remove the steaks from the fire and set on the counter, the plate they're on with a loose piece of aluminum foil laid over it (the steaks will keep cooking for somewhere in the area of 4-5 minutes) to keep it warm. This gives me a nice bone-in ribeye that is cooked rare to medium rare, and goes very well with grilled corn on the cob or a BBQ'd onion. (BTW my grill flat out refuses to cook any steak beyond medium, if a steak goes any farther than that it spontaneously bursts into flames)...
 

mr mac

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So, with this little bit of knowledge, is there a general rule for grillin steaks to make them nice, tender and juicy.
First rule is, never overcook them!  It is so much easier to refire an undercooked steak than it is to uncook one!  A nice medium rare is great for a steak to keep it tender and juicy!  As you are grilling (as stated over a blistering hot grill) avoid the temptation to cut into it to determine doneness, all you'll succeed in is letting the juice out!  Instead, push on it and feel its rebound or firmness. 

Take your left hand (or right) and touch your index finger to your thumb and feel the muscle under the thumb and that is rare.  Switch now to your middle finger to your thumb and that is medium rare.  Third finger is the same feel as medium well and your pinky is shoe leather, er, well done.

Me, a good vet will have that animal back on its feet within ten minutes is how I like mine! 

  • Very Rare Steak – feels soft and squishy
  • Rare Steak – soft to the touch
  • Medium-Rare Steak – yields gently to the touch
  • Medium Steak – yields only slightly to the touch, beginning to firm up
  • Medium-Well Steak – firm to the touch
  • Well-Done Steak – hard to the touch
 

smoke 2 geaux

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+1 on Mr Mac's poke test.  Once you master this technique, you will never have to guess on the doneness of meat again.  My friends are amazed when I poke a piece of meat, or fish, and say.....  hmmmm.... 5 more minutes.  They think it's black magic or something, but it's really quite simple.
 

squirrel

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I would definitely marinate the steaks. Just google steak marinade recipe and pick something you like. My first choices would be a ribeye or filet mignon. Also, just before placing meat on the grill put some oil on a paper towel and using tongs rub down the grate, keeps things from sticking. I save my bacon fat and keep it in the fridge, I melt some in the microwave and brush on the steaks for added flavor. Good luck!
 

eman

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+1 on Mr Mac's poke test.  Once you master this technique, you will never have to guess on the doneness of meat again.  My friends are amazed when I poke a piece of meat, or fish, and say.....  hmmmm.... 5 more minutes.  They think it's black magic or something, but it's really quite simple.
i just tell em it's cajun magic LOL
 
 

pokey

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My wife used to make a marinade of olive oil, lemon juice, fresh rosemary and crushed garlic. Then she saw on some Food Network show that it's even tastier if you use it after grilling the steaks than it is before. If you like the taste of fresh garlic on your steaks, this technique can't be beat.
 

jirodriguez

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I would definitely marinate the steaks. Just google steak marinade recipe and pick something you like. My first choices would be a ribeye or filet mignon. Also, just before placing meat on the grill put some oil on a paper towel and using tongs rub down the grate, keeps things from sticking. I save my bacon fat and keep it in the fridge, I melt some in the microwave and brush on the steaks for added flavor. Good luck!
.... hmmmm.... I usually just save my bacon fat for bacon fat shots at the end of the day
 (just kidding!) lol.

Definately do what the squirrel commands... oil the grates.
 

mballi3011

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Now if you want to known as the "GOD of the Grill". I would go and get a bone in rib eye/ prime rib. Maybe a 4-5 bone rack and smoke that thing to maybe 140° internal. That's for the folks that don't like a good rare steak. Now you will have some good mid-well on the ends and med rare in the middle. Now if you have never had one of those, that is probably the best hunk of meat that you can ever put into your mouth, 
 

meateater

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Start with some rib eyes and coat with olive oil and fresh herbs and grill over 500* with a chunk of mesquite in the coals, no lid just open flame . Flip only once. Only salt and pepper after done the salt will draw out moisture during grilling. I like mine at 140* let them rest for 10 minutes and enjoy. Don't forget the qview.
 

thebarbequeen

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As Pokey and JIRodriguez said, the fresh herbs can be even better served with the cooked steak - chimmichurri style.  Here are some starting points for ideas on that; of course, use whatever herbs you like, depending on the cut and the diners, & can change the proportions somewhat.  The acid is key.  I LOVE this on steaks, carne asada and halibut. I also just serve it as a dip sometimes, and it's awesome on salads!  

Chimichurri Sauce

3-4 garlic cloves, about 1 Tbsp

1 bunch Italian parsley

½ bunch cilantro

½ as much fresh mint as cilantro

2 Tbsp red wine vinegar, or 1-1/2 Tbsp. balsamic + ½ Tbsp lemon juice

½ tsp. red pepper flakes

½ tsp. ground black pepper

1 tsp. kosher salt, or more to taste

½ cup extra-virgin or reg. olive oil

Can also add 3 Tbsp. chopped capers

Finely chop garlic in processor, add herbs and chop finely.

Remove to a bowl.  Add rest of ingredients to food processor and blend well.  Can add herbs back in and pulse, or just pour into bowl with herbs and blend.

Serve drizzled over thinly sliced grilled steak, or just about any meat, incl. halibut.

Can also be used as a dip.

Chimichurri sauce
  • 3/4 cup olive oil
  • 3 tablespoons Sherry wine vinegar or red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 3 garlic cloves, peeled
  • 2 medium shallots, peeled, quartered
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 3 cups (packed) stemmed fresh parsley
  • 2 cups (packed) stemmed fresh cilantro
  • 1 cup (packed) stemmed fresh mint
  • from Bon appetit, july 2006
 

thebarbequeen

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As Pokey and JIRodriguez said, the fresh herbs can be even better on the cooked steak - Chimmichurri style.  Here are a couple I use, varying it with cut of meat, who I'm feeding, and what I'm feeling that day.  I LOVE this on steaks, carne asada, halibut, and I've used it as a dip base and it's awesome on salads.

Chimichurri Sauce

3-4 garlic cloves, about 1 Tbsp

1 bunch Italian parsley

½ bunch cilantro

½ as much fresh mint as cilantro

2 Tbsp red wine vinegar, or 1-1/2 Tbsp. balsamic + ½ Tbsp lemon juice

½ tsp. red pepper flakes

½ tsp. ground black pepper

1 tsp. kosher salt, or more to taste

½ cup extra-virgin or reg. olive oil

Can also add 3 Tbsp. chopped capers

Finely chop garlic in processor, add herbs and chop finely.

Remove to a bowl.  Add rest of ingredients to food processor and blend well.  Can add herbs back in and pulse, or just pour into bowl with herbs and blend.

Serve drizzled over thinly sliced grilled steak, or just about any meat, incl. halibut.

Can also be used as a dip.

Chimichurri sauce
  • 3/4 cup olive oil
  • 3 tablespoons Sherry wine vinegar or red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 3 garlic cloves, peeled
  • 2 medium shallots, peeled, quartered
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 3 cups (packed) stemmed fresh parsley
  • 2 cups (packed) stemmed fresh cilantro
  • 1 cup (packed) stemmed fresh mint  (from bon appetit mag, july 2006)
 
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Joined Oct 7, 2010
18-20 minutes to cook a steak?!  I'll get a good bit of lump going like a banshee and grill a 2" thick ribeye for no more than 5 minutes.  I could never grill a steak for 20 minutes!  I always get my steaks to room temp, though, before grilling.  
 

Bearcarver

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I gotta agree with Dustin, but a lot depends on your grill.

With my old one, for the last year, before it took a crap, I only had one or two little hot spots. It would take a long time to get a nice steak done Med/Rare.

Then I scrapped that one and got a new Weber "Q". Now it's 2 or 3 minutes on each side!

I'm gonna move it from the rear deck to the front porch--Then it might take a little longer, because the PPL power lines are behind the house, not in front!


Bear 
 

pops6927

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Flank steak, if done correctly, can be delicious!
 
The general rule of thumb for me is pretty much grill what you know. For me that's pretty much any steak. I've been grilling with charcoal for over 12 years and I've grilled everything from crappy flank steak to thick T-Bones and every steak in between
 
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Joined Oct 7, 2010
I don't mind flank at all! Just let me marinate it for carne asada or fajitas and grill it on an extremely hot grill for just a couple minutes until medium rare. Slice against the grain and serve with homemade tortillas and all the fixings! Talk about good eatin'!
 

coacher72

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Until I used the method that Brekar laid out for you I wasn't very consistent in turning out good steaks. I also agree I would use a nice thick rib eye .
 
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