Let's Talk BBQ
Recipes => Beef Recipes => Recipes => Steak Cooking! => Topic started by: CDN Smoker on October 17, 2014, 08:53:47 AM
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I needed a good meat fix so I choose a ribeye to fill my desire.
Little buggers 17bucks each ???
Salt, Pepper and a little olive oil.
(http://i1180.photobucket.com/albums/x412/lmh8/imagejpg1_zps6d884096.jpg) (http://s1180.photobucket.com/user/lmh8/media/imagejpg1_zps6d884096.jpg.html)
On to my GGs as hot as I could get them.
(http://i1180.photobucket.com/albums/x412/lmh8/imagejpg3_zpsfccedc7a.jpg) (http://s1180.photobucket.com/user/lmh8/media/imagejpg3_zpsfccedc7a.jpg.html)
Getting some marks
(http://i1180.photobucket.com/albums/x412/lmh8/imagejpg5_zpsc759dadd.jpg) (http://s1180.photobucket.com/user/lmh8/media/imagejpg5_zpsc759dadd.jpg.html)
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Hit the wrong button
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Ipad not working properly, switched to computer
Wife also wanted King Crab
(http://i1180.photobucket.com/albums/x412/lmh8/imagejpg2_zps9be8f7b4.jpg) (http://s1180.photobucket.com/user/lmh8/media/imagejpg2_zps9be8f7b4.jpg.html)
Plate, over cooked the steaks but they sure tasted good.
(http://i1180.photobucket.com/albums/x412/lmh8/imagejpg6_zpsd9217450.jpg) (http://s1180.photobucket.com/user/lmh8/media/imagejpg6_zpsd9217450.jpg.html)
Would like some hints from our competition steak members on how to properly cook a steak
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Ribeye is more than a fix. It is one of the essential food groups. :D
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Ribeyes are my favorite they look good!!! Man the price is high, I get them for about half that. I have had good luck lately doing them like you on my gasser with grill gates. I heat my Weber on med heat to about 400 to 500 deg. on the hood gauge and 4 min. on a side and usually get a med. rare steak. Don
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Your whole plate of food looks tasty!
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Those look great - my personal favorite!
Take a look (if you have not already done so) at Weber's app call "on the grill" It has a tremendously helpful grilling guide that gives you times/temps/direct or indirect tips etc. It is really easy to use. I have been using it for quite some time and the steaks always turn out a perfect medium rare. There are also a lot of great recipes as well.
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Oh well, a little overdone, I've done that myself a few times. Still a great plate though. ;)
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Nothing wrong with that. I find I use the flat side of the GG more then the other. You get all over carmalization. And that is good eats
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Looks ok to me .now i need a fix .
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Looks good! I like a good rare to med-rare. I usually reverse sear and on high on my Mak with the flame zone 4 mins aside and use my Thermapen to pull at 130-135 deg.
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Hit the wrong button
When I do that she throws me in the dog house. :P
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I'd rather have a slightly overdone steak than a slightly underdone chicken ???
Hub
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I'd rather have a slightly overdone steak than a slightly underdone chicken ???
Hub
Done them both and Hub is absolutely correct ! ! !
BD
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Remember it is not necessary to get grill marks on both sides of the steak. When the steak is plated you only see one side. Trying to get great grill marks on both sides of a steak using searing hot grill grates will not get you a medium rare steak ;)
A Thermapen is your friend for the perfect steak. You want to pull it 5F less than your target temp so it does not overcook after you remove it from the grill. Check it every 30 seconds once you are at the point you think they are close to done. Once you get better the look and feel will be your main guide and the Thermpen will just confirm your thoughts.
Make sure the surface of the steak is dry then you can salt the surface and let it rest in the fridge for an hour. This will draw out the excess moisture from the surface and the salt will flavor the meat. After rinsing the salt off dry the surface of the meat and place back in the freezer for about 10 minutes to bring the interior temperature back down. This allows you to get a great crust on the steak and not overcook the interior of the meat.
You can then apply a light coating of your steak rub of choice before placing on the grill.
Once you start grilling the steak make sure you have a beer handy and don't leave that grill. For thick rib eyes I will start a count in my head when I place them down. 2 1/2 minutes then rotate 45 degrees. 2 1/2 more minutes then flip. Then I wait for 3 to 4 minutes. After I grab the Thermapen and spot check for temp. When I hit 132F off they come!
Then they rest for a few minutes before playing and serving.
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Remember it is not necessary to get grill marks on both sides of the steak. When the steak is plated you only see one side. Trying to get great grill marks on both sides of a steak using searing hot grill grates will not get you a medium rare steak ;)
A Thermapen is your friend for the perfect steak. You want to pull it 5F less than your target temp so it does not overcook after you remove it from the grill. Check it every 30 seconds once you are at the point you think they are close to done. Once you get better the look and feel will be your main guide and the Thermpen will just confirm your thoughts.
Make sure the surface of the steak is dry then you can salt the surface and let it rest in the fridge for an hour. This will draw out the excess moisture from the surface and the salt will flavor the meat. After rinsing the salt off dry the surface of the meat and place back in the freezer for about 10 minutes to bring the interior temperature back down. This allows you to get a great crust on the steak and not overcook the interior of the meat.
You can then apply a light coating of your steak rub of choice before placing on the grill.
Once you start grilling the steak make sure you have a beer handy and don't leave that grill. For thick rib eyes I will start a count in my head when I place them down. 2 1/2 minutes then rotate 45 degrees. 2 1/2 more minutes then flip. Then I wait for 3 to 4 minutes. After I grab the Thermapen and spot check for temp. When I hit 132F off they come!
Then they rest for a few minutes before playing and serving.
Good advice here!
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Looking GooooooooOOOoOOOOD!