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[Goreomedy]

I cook my steaks Medium, but I hate buying any steak at a restaurant. They don't give individual cuts the attention they need.

Meat that's cooked through doesn't mean it has to be any less "juicy" or flavorful than a bloody cut. It's all in the process: High heat, covered grill, 5 to 7 minutes a side for 1/2 inch of thickness, only turn the bitch once using spring-loaded tongs, and no piercing to let liquids escape.

 

[8bit]

I cook my steaks Medium, but I hate buying any steak at a restaurant. They don't give individual cuts the attention they need.

Meat that's cooked through doesn't mean it has to be any less "juicy" or flavorful than a bloody cut. It's all in the process: High heat, covered grill, 5 to 7 minutes a side for 1/2 inch of thickness, only turn the bitch once using spring-loaded tongs, and no piercing to let liquids escape.

5 to 7 minutes per side? Are you making leather?

 

[darscot]

If it's not red or at least pink in the middle you have just wasted a steak.

 

[Goreomedy]

5 to 7 minutes per side? Are you making leather?

Nope. 5 gets perfect results.

Don't tell me you've got one of those gajillion BTU monster grills that burn steaks before you can curse Bobby Flay.

 

[Matlock]

Steak tartar...uncooked...

That looks like it'd make a shitty hamburger.

 

[ballhog]

5 minuts might be ok on a gas grill, as alot of them just don't get that hot, I go for higher heat, lid off. Oh yeah, gas sucks!

 

[Goreomedy]

Oh yeah, gas sucks!

 

[Hooker]

5 to 7 minutes per side? Are you making leather?

More like rubber :S

 

[levious]

5 minuts might be ok on a gas grill, as alot of them just don't get that hot, I go for higher heat, lid off. Oh yeah, gas sucks!

Charcoal sucks too, I prefer wood.

 

[8bit]

Nope. 5 gets perfect results.

Don't tell me you've got one of those gajillion BTU monster grills that burn steaks before you can curse Bobby Flay.

2 minutes on a hot griddle pan, flip it then 2 minutes in the oven. Anything than that is overcooked.

 

[Goreomedy]

Oops, I meant 5 minutes a side for every 1 inch of thickness, above.

Does anyone here use a thermometer when grilling? Or is that too anal for you?

 

[ballhog]

Did I say anything about charcoal?

 

[Goreomedy]

2 minutes on a hot griddle pan, flip it then 2 minutes in the oven. Anything than that is overcooked.

I use a propane grill. 1 inch sirloin steaks.

EDIT: And I'm sorry, but even though you sear it in a griddle pan, are you sure you're getting up to 160F with this method? I'd be surprised if you're hitting Rare 140.

 

[ballhog]

I use a digital thermometer in my smoker sometimes, or if I'm roasting something expensive, don't usually bother on the grill.

 

[teepo]

medium rare.

 

[8bit]

I use a propane grill. 1 inch sirloin steaks.

EDIT: And I'm sorry, but even though you sear it in a griddle pan, are you sure you're getting up to 160F with this method? I'd be surprised if you're hitting Rare 140.

Well, I like my meat rare. I used to over cook steak when I lived in the UK, but moving to the continent showed me the error of my ways.

 

[levious]

Did I say anything about charcoal?

no one said anything about gas in the first place did they? Or maybe they did, sorry.

I just wanted to clarify what I like.

 

[OmniGamer]

Actually I think medium rare, or rare, is safer to eat then well done. Because when the steak is cooked for a long time, cancer inducing chemicals are formed in the meat.

I thought that was potatoes and frying in oil.

 

[Trevelyon]

I like mine charcoal with plenty of HP sauce, a splash of mustard & a pinch of salt.

 

[ballhog]

no one said anything about gas in the first place did they? Or maybe they did, sorry.

I just wanted to clarify what I like.

I'm just screwing with you, I usually do use charcoal actually even though I agree that wood is better. Not really practical in the city though. I get some oak from a friend of mine sometimes. I love using that stuff.