Quick: BBQing a good steak?

[MikeVic]

Hopefully someone can give me quick advice... what are some key tips in BBQing a good steak?

[terpkristin]

Following Omaha Steak's grilling guide is the best way to go...
http://www.omahasteaks.com/servlet/OnlineShopping?Dsp=32&FID=recipe_cookchart

/tk

[MikeVic]

Following Omaha Steak's grilling guide is the best way to go...
http://www.omahasteaks.com/servlet/OnlineShopping?Dsp=32&FID=recipe_cookchart

/tk

Thanks. Off to BBQ I go!

[bulletsponge]

Mmmm steaks. i gotta get me a filet log to make steaks from soon

[nilodor]

Make sure your grill is good and hot when you put the steak on, you should hear it sizzle.

[bulletsponge]

and oil it up before you throw em on. one of those spray can of veggie oil should work

[bulletsponge]

and whatever you do, dont put lighterfluid on after youve started the fire!

[CraigSca]

let the meat rest 5-10 mins after taking it off the grill

[cartman]

Show the cow a picture of a campfire. Then dig in!

[terpkristin]

let the meat rest 5-10 mins after taking it off the grill

This is a very good point.

/tk

[cartman]

There are a couple of related points here. The reason you let the steak rest for a few minutes after taking it off of the grill is that it will continue to cook internally for a little while after removing from the fire. Cutting in too soon will cause the steak to dry out as you eat it. The same principle applies while cooking. Only use tongs to turn it, don't stab it with a fork and flip. That keeps the juices inside and cooking.

[JeeberD]

Heh, I just happened to grill up some steaks last night, and they were fabulous. I tweaked my technique just a bit, and they came out even better than they usually do. Ain't nothing like a juicy, tender, mesquite smoked steak.

[Richard Weed]

The main difference between grilling and BBQing is that BBQing uses indirect heat and grilling uses direct heat. I'd guess that you grilled your steaks.

[Maple Leafs]

If the steak has a lot of fat on the edges, hold it with the tongs and sear the edges before you throw it on. This will keep the juice from running out.

[moriarty]

I bought a new grill with a "searing" burner (basically a superhot burner) and boy does that make a difference. Sears in the juices and makes for a great steak.

[I. J. Reilly]

I bought a new grill with a "searing" burner (basically a superhot burner) and boy does that make a difference. Sears in the juices and makes for a great steak.

Are you talking about an infrared burner? I was going to ask if anyone had used one of these. I’m in the market for a new grill, and they seem to be all the rage now. So how do you use these? Do you sear it for a few minutes on each side and then finish the cooking over the gas flame?

[moriarty]

Are you talking about an infrared burner? I was going to ask if anyone had used one of these. I’m in the market for a new grill, and they seem to be all the rage now. So how do you use these? Do you sear it for a few minutes on each side and then finish the cooking over the gas flame?

Yes, that's what I meant. Here's what I do (although the grill didn't come w/ any instructions for it, so maybe someone smarter will correct me):

Wait until the infrared burner gets hot (grill temp shows 500F, but I'm sure the burner is much hotter). Place the raw steaks on the burner, 60 sec. per side. Basically it rapidly heats up the outside (to seal in the juices, but doesn't burn/overcook the meat inside).

After a minute per side, I throw it on the regular burners and cook as per usual.

When you cut into the steak after completion, the juices just flow out. Nice!

[JediKooter]

Two words: Ruth's Chris.

[moriarty]

Two words: Ruth's Chris.

One word: Pricey.

I always preferred Morton's to Ruth's ... don't know why though. Edit: actually Capital Grille I prefer to both.

[cartman]

Ruth's Chris uses the infrared burners. Theirs are around 1500 degrees or so, for a quick and thorough sear to keep all of the juices in.

[JediKooter]

One word: Pricey.

I always preferred Morton's to Ruth's ... don't know why though. Edit: actually Capital Grille I prefer to both.

Yes, it is pricey, but, that is one place I do not mind paying for it. Never had a bad meal there and service has always been beyond top notch. Never been to a Morton's before, so I can't compare. Been to Smith & Wolinskis' (sp?) and was not impressed at all compared to Ruth's Chris.

[MikeVic]

I bought my BBQ, and after trying it out with a couple burgers (yum), I want to try steaks on it. I thought this thread mentioned something about properly cooking steak, something about smoking...? But I don't see anything here about it... does anyone know what I'm talking about?

[Dutch]

The key to good steaks are make sure they properly grilled AND simplicity when it comes to dressing them up. I concur with the following instructions.

Beef Recipes - Steak Recipes - Roast Recipes - Lobel's of New York (http://www.lobels.com/recipe/perfectsteak.htm)

Grilling – Outdoor

Steaks should always be at room temperature before they are cooked. Remove your steaks from the refrigerator at least 30 minutes before cooking. Pat them dry with a paper towel.
Preheat grill to maximum temperature.
Rub both sides of the steaks with coarse kosher or sea salt and freshly ground pepper.
Place the steaks 3 to 5 inches from the flame to sear the outside and seal in the juices.
Sear the steaks for 2 to 3 minutes on each side.
After the steaks have been seared on both sides, remove from heat, and brush both sides with extra virgin olive oil. This will help form the crust that adds the touch of perfection.
Return the steaks to heat and cook on both sides to a desired doneness using the timing suggestions in the chart below. If using a gas grill, reduce the heat to moderately hot to hot. Or, use indirect cooking for gas, charcoal, or wood-fired grills and move the steaks to the warm side of the grill.
Transfer the steaks to dinner plates or a platter and let rest 5 minutes before slicing and serving.<table bgcolor="" border="1" bordercolor="#d7d3c6" cellpadding="5" cellspacing="0" width="100%"><tbody><tr><td align="left" bgcolor="#f2efe5" nowrap="nowrap">Desired Doneness </td> <td align="left" bgcolor="#f2efe5" nowrap="nowrap">Approximate Cooking Time </td> </tr> <tr> <td align="left" bgcolor="#e8e5db" width="28%" nowrap="nowrap">Rare (120-130°F)</td> <td colspan="4" align="left" width="78%" nowrap="nowrap">2 minutes each side</td> </tr> <tr> <td align="left" bgcolor="#e8e5db" nowrap="nowrap">Medium Rare (130-140°F)</td> <td colspan="4" align="left" nowrap="nowrap">3 minutes each side</td> </tr> <tr> <td align="left" bgcolor="#e8e5db" nowrap="nowrap">Medium (140-150°F)</td> <td colspan="4" align="left" nowrap="nowrap">4 minutes each side</td> </tr> <tr> <td align="left" bgcolor="#e8e5db" nowrap="nowrap">Medium Well (150-160°F)</td> <td colspan="4" align="left" nowrap="nowrap">5 minutes each side</td></tr></tbody></table>

[Dutch]

Oh, and I found out which method I like from lots of experimentation. The key to enjoying the art of grilling is trying LOTS of different methods and marinades. :)

[Philliesfan980]

To me, grilling a steak is very very simple. Take the steak out of the fridge, let sit until it gets to room temp (30 min - 1 hour). Set the grill to high on all burners, for about 10 - 15 minutes. If you have to, over preheat the grill. I can't stress how important it is to have a very hot grill to put your steaks on. Nothing will ruin a steak like putting it on a lukewarm grill.

Kosher Salt, and Pepper are my only seasonings. A lot of people oil their food, but I actually oil the grill using tongs and a crumpled up paper towel. Grill on high (as high as you can get it) for about 3-4 minutes a side, depending on the thickness. I agree with everyone on this thread who says to let the steaks sit for 5-10 minutes after taking them on the grill. While this will cause the steaks not to be "piping hot" when eating, they'll still be plenty warm. You'll be rewarded for your patience.

And whatever you do, don't cook it past med-rare. If you have a problem with this, just buy burgers.

[Dutch]

To me, grilling a steak is very very simple. Take the steak out of the fridge, let sit until it gets to room temp (30 min - 1 hour). Set the grill to high on all burners, for about 10 - 15 minutes. If you have to, over preheat the grill. I can't stress how important it is to have a very hot grill to put your steaks on. Nothing will ruin a steak like putting it on a lukewarm grill.

Kosher Salt, and Pepper are my only seasonings. A lot of people oil their food, but I actually oil the grill using tongs and a crumpled up paper towel. Grill on high (as high as you can get it) for about 3-4 minutes a side, depending on the thickness. I agree with everyone on this thread who says to let the steaks sit for 5-10 minutes after taking them on the grill. While this will cause the steaks not to be "piping hot" when eating, they'll still be plenty warm. You'll be rewarded for your patience.

And whatever you do, don't cook it past med-rare. If you have a problem with this, just buy burgers.

Exactly. Good man.

[Karlifornia]

I want to try these steaks so bad. Anyone had em at home or at a restaurant?

Heartbrand Beef (http://www.heartbrandbeef.com/)

[CU Tiger]

The key to good steaks are make sure they properly grilled AND simplicity when it comes to dressing them up. I concur with the following instructions.

Beef Recipes - Steak Recipes - Roast Recipes - Lobel's of New York (http://www.lobels.com/recipe/perfectsteak.htm)

Grilling – Outdoor
Steaks should always be at room temperature before they are cooked. Remove your steaks from the refrigerator at least 30 minutes before cooking. Pat them dry with a paper towel.
Preheat grill to maximum temperature.
Rub both sides of the steaks with coarse kosher or sea salt and freshly ground pepper.
Place the steaks 3 to 5 inches from the flame to sear the outside and seal in the juices.
Sear the steaks for 2 to 3 minutes on each side.
After the steaks have been seared on both sides, remove from heat, and brush both sides with extra virgin olive oil. This will help form the crust that adds the touch of perfection.
Return the steaks to heat and cook on both sides to a desired doneness using the timing suggestions in the chart below. If using a gas grill, reduce the heat to moderately hot to hot. Or, use indirect cooking for gas, charcoal, or wood-fired grills and move the steaks to the warm side of the grill.
Transfer the steaks to dinner plates or a platter and let rest 5 minutes before slicing and serving.<table bgcolor="" border="1" bordercolor="#d7d3c6" cellpadding="5" cellspacing="0" width="100%"><tbody><tr><td align="left" bgcolor="#f2efe5" nowrap="nowrap">Desired Doneness </td> <td align="left" bgcolor="#f2efe5" nowrap="nowrap">Approximate Cooking Time </td> </tr> <tr> <td align="left" bgcolor="#e8e5db" nowrap="nowrap" width="28%">Rare (120-130°F)</td> <td colspan="4" align="left" nowrap="nowrap" width="78%">2 minutes each side</td> </tr> <tr> <td align="left" bgcolor="#e8e5db" nowrap="nowrap">Medium Rare (130-140°F)</td> <td colspan="4" align="left" nowrap="nowrap">3 minutes each side</td> </tr> <tr> <td align="left" bgcolor="#e8e5db" nowrap="nowrap">Medium (140-150°F)</td> <td colspan="4" align="left" nowrap="nowrap">4 minutes each side</td> </tr> <tr> <td align="left" bgcolor="#e8e5db" nowrap="nowrap">Medium Well (150-160°F)</td> <td colspan="4" align="left" nowrap="nowrap">5 minutes each side</td></tr></tbody></table>

2-3 minutes per side on searing heat?...its burnt by then just feed it to the dog.

[Philliesfan980]

2-3 minutes per side on searing heat?...its burnt by then just feed it to the dog.

It really depends on your grill. If you have one that is prone to uncontrolled flare-up's, then you're probably right.

I have a Weber, and it really manages high heat situations very well. Very rarely do I burn anything.

[flere-imsaho]

2-3 minutes per side on searing heat?...its burnt by then just feed it to the dog.

I think they're covering all bases by putting a range in there. You'll note they also say 3-5 inches from the heat, and bear in mind they have to account for different grill strengths. Also, there's the question of the thickness of the steaks. In the end, some level of experience is still needed.

For the rank amateur, my advice is (once the steak is at room temperature and seasoned with salt & pepper) to sear at highest heat for 2 minutes a side, then stick an instant read thermometer in there and see where the temperature is at. If necessary, return the steak to the grill at medium heat ("warm" zone on charcoal) and continue to check every 2 minutes until it's reached 5 degrees below the temp you want it at (it'll get those last 5 degrees while "resting" for 10-15 minutes off the grill).

Once you've done this a few times you'll get comfortable enough to decide by touch/timing/whatever when your steak is done correctly.

Just remember - never check doneness by cutting into the steak (you'll lose a ton of juices).

[flere-imsaho]

dola - just as an example, I've had inch-thick ribeyes I cooked on my charcoal grill (Weber) that were done (medium rare) after only 3 minutes a side. And done perfectly. A lot of people wouldn't consider that possible on a charcoal grill, with those steaks.

[RendeR]

I want to try these steaks so bad. Anyone had em at home or at a restaurant?

Heartbrand Beef (http://www.heartbrandbeef.com/)


There is nothing those steaks can do or offer to account for those prices. Thats the stupidest thing I've ever read. The Filets I bought for 5 bucks a pound are just as tasty as any other.

10 bucks an oz for steak? sure, if you have more money than brains and everyone within your sphere of influence is a fucking moron.

Good god man.

[CU Tiger]

There is nothing those steaks can do or offer to account for those prices. Thats the stupidest thing I've ever read. The Filets I bought for 5 bucks a pound are just as tasty as any other.

10 bucks an oz for steak? sure, if you have more money than brains and everyone within your sphere of influence is a fucking moron.

Good god man.


It is high, but the Kobe Steaks I have had can not be compared to "normal" beef. There is just something different about a 10 year old cow that has matured slowly.....I am sure that marbilized fat is an artery clogger....but damn its good.


To my previous comment, I eat RARE steaks only...and I will disagree with any cooking guide that says 3 minutes seared per side. My normal grill time is 1min first side and 45 seconds on the 2nd. And Im sure I am the exception but I prefer mine as soon as it comes off the grill as well..

[flere-imsaho]

If you're going for super-rare there may be something to the idea of eating it sooner without "resting", but for a steak even a little more cooked I guarantee you it tastes better after "resting".

[Karlifornia]

There is nothing those steaks can do or offer to account for those prices. Thats the stupidest thing I've ever read. The Filets I bought for 5 bucks a pound are just as tasty as any other.

10 bucks an oz for steak? sure, if you have more money than brains and everyone within your sphere of influence is a fucking moron.

Good god man.

So, what you're saying is that you've never had them, and thus have nothing of substance, but rather just your usual vitriol to add? Good. Moving right ahead.

[RendeR]

So, what you're saying is that you've never had them, and thus have nothing of substance, but rather just your usual vitriol to add? Good. Moving right ahead.


Karl, no matter your assinine insults my point remains perfectly valid. There is not enough difference in BEEF from any cow to the next to validate that type of cost gouging. They're marketing to the idiot masses who aren't bright enough to realize Beef is beef and spending a large chunk of your paycheck on a single meal doesn't mean it tastes any better or makes you any more spe-eh-cial.

If you are in that group, thats not MY problem =)

[Schmidty]

Three things:

1. Every man (me included) thinks he is the greatest griller in the world.

2. Charcoal is the only way to have a truly great steak.

3. Anything beyond medium-rare, and you've destroyed your steak.

[RendeR]

Three things:

1. Every man (me included) thinks he is the greatest griller in the world.

2. Charcoal is the only way to have a truly great steak.

3. Anything beyond medium-rare, and you've destroyed your steak.


1 and 2 are correct, but frankly, the source of your fire si relatively useless unless you're taking the time to actually smoke your meat *multiple hours of low heat enclosed smoker type thing*

grilling steaks requires flame, charcoal is not the only source of flame and is, most times a simple waste of extra time when you could be eating =)

[Schmidty]

Sorry Render, charcoal actually does impart a flavor. It's not just a simple heat source. Sometimes I even add hickory or something to the coals.

"Taste the meat, not the heat" is the only thing Mr. Hank Hill got wrong.

[Karlifornia]

Karl, no matter your assinine insults my point remains perfectly valid. There is not enough difference in BEEF from any cow to the next to validate that type of cost gouging. They're marketing to the idiot masses who aren't bright enough to realize Beef is beef and spending a large chunk of your paycheck on a single meal doesn't mean it tastes any better or makes you any more spe-eh-cial.

If you are in that group, thats not MY problem =)

Ok, so you're saying a steak from Denny's and a steak from Ruth's Chris are comparable?

[flere-imsaho]

There is nothing those steaks can do or offer to account for those prices. Thats the stupidest thing I've ever read. The Filets I bought for 5 bucks a pound are just as tasty as any other.

I can't speak for that beef in particular, but I will say that I do think there are different pieces of beef that are worth different prices. Kobe/Waygu being an obvious example, but even above that if we're talking aged steaks sometimes the extra price is justified.

It's not an exact science, though, but I compare it to wine. In general a more expensive cut of meat will, like a more expensive bottle of wine, be better, more nuanced, more complex, etc..., but not always, and at some point one has to wonder if small gradations are really worth hundreds of dollars.


1. Every man (me included) thinks he is the greatest griller in the world.


Not me. Steven Raichlen (http://www.barbecuebible.com/) is the greatest griller in the world.

charcoal is not the only source of flame and is, most times a simple waste of extra time when you could be eating

A "simple waste of extra time" to you is "one or two beers" to me. :p

[JediKooter]

Ok, so you're saying a steak from Denny's and a steak from Ruth's Chris are comparable?

BLASPHEMY!!!

[CU Tiger]

Karl, no matter your assinine insults my point remains perfectly valid. There is not enough difference in BEEF from any cow to the next to validate that type of cost gouging. They're marketing to the idiot masses who aren't bright enough to realize Beef is beef and spending a large chunk of your paycheck on a single meal doesn't mean it tastes any better or makes you any more spe-eh-cial.

If you are in that group, thats not MY problem =)

Well to be fair, it does take about an equally disproportionate amount of time to "make" Kobe beef as it does regular run of the mill steaks.
Then again, its all just protein...why pay for a ribeye when a hamburger is the same thing, or heck just go straight to spam
You do realize they have as much in common right?

[RendeR]

Ok, so you're saying a steak from Denny's and a steak from Ruth's Chris are comparable?



If you took the two pieces of beef BEFORE they get cooked and had the same chef cook them? They'd be pretty damn close to the same steak (assuming the same cut and style of steak)

I'm not saying there aren't better or worse quality meats out there, but that marketing BS link you posted is trying to sell me a piece of meat for 10 dollars and OUNCE karl. There is never and will never be enough difference in beef to account for that much of a price difference (I bought a beef tenderloin and had it cut to order for 5 bucks per POUND tenderloin is tenderloin, other than sheer size and mass there isn't a LOT of difference in the taste or texture of different cow's meat). They're scamming people with pretty words and fluffed up pictures of BEEF.

and the sad part is there are people who actually buy it.

[RendeR]

Well to be fair, it does take about an equally disproportionate amount of time to "make" Kobe beef as it does regular run of the mill steaks.
Then again, its all just protein...why pay for a ribeye when a hamburger is the same thing, or heck just go straight to spam
You do realize they have as much in common right?


See you generally keep throwing out really stupid comparisons like this. nothing you just said has any validity at all.

Steak and hamburger are not the same, yes they are beef, but they aren't both steaks, that makes a difference in how it cooks and tastes. Tossing spam into this which isn't beef at all (or not entirely so) which is also processed canned and seasoned, is just plain ignorant. Please, if yer gonna post at least have a clue.




Aging beef adds nuances, sure, but is that nuance worth 80 bucks for 8oz of beef? is it worth 20 bucks a pound? I dunno, its a personal choice. But when you sit the two side by side and try them I'm gonna make a guess that most people aren't gonna tell you which is which if they aren;t told ahead of time, they might PREFER one to the other, but could they say "THATS the kobe beef, I'd pay ANYTHING for that."

Probably not gonna happen.

The link Karl posted offered steaks you can buy at any grocery store, whatever they choose to do to make them "special" and sell them for 10 bucksw an OUNCE simply isn;t going to change the flavor THAT much. There is only so much aging or coddling of the beef/cows/process in creating those steaks that will ACTUALLY change the flavor and it certainly isn't worth a 1000% increase in price.

My argument is the price is hilariously stupid and anyone paying that much for something they can get for far less is equally stupid.

YMMV

[Karlifornia]

Ok, so, let's say I'm a COMPLETE MORON WHO DESERVES TO BE ROBBED BLIND!!!!!!!:mad: :mad: :mad: :mad: :mad:

What I'm wondering is "Has anyone here had it, and how does it taste?"

[fantom1979]

I believe that if you think it tastes good and you have the money, go ahead and have that $80 steak.

If I saw my family eating this, all i would be thinking about is that they are eating a car payment

http://www.heartbrandbeef.com/shop/images/category/49f9a6c96cf38ca892de7bba9b8caa13.jpg

= $320

[RendeR]

Ok, so, let's say I'm a COMPLETE MORON WHO DESERVES TO BE ROBBED BLIND!!!!!!!:mad: :mad: :mad: :mad: :mad:

What I'm wondering is "Has anyone here had it, and how does it taste?"

I believe that if you think it tastes good and you have the money, go ahead and have that $80 steak.

If I saw my family eating this, all i would be thinking about is that they are eating a car payment

http://www.heartbrandbeef.com/shop/images/category/49f9a6c96cf38ca892de7bba9b8caa13.jpg

= $320



DING!

[Karlifornia]

DING!

You're right. You've changed my mind. I'm no longer curious about the steaks. Thanks for being right, and, more importantly, thanks for just being you.

[CU Tiger]

See you generally keep throwing out really stupid comparisons like this. nothing you just said has any validity at all.

Steak and hamburger are not the same, yes they are beef, but they aren't both steaks, that makes a difference in how it cooks and tastes. Tossing spam into this which isn't beef at all (or not entirely so) which is also processed canned and seasoned, is just plain ignorant. Please, if yer gonna post at least have a clue.




Aging beef adds nuances, sure, but is that nuance worth 80 bucks for 8oz of beef? is it worth 20 bucks a pound? I dunno, its a personal choice. But when you sit the two side by side and try them I'm gonna make a guess that most people aren't gonna tell you which is which if they aren;t told ahead of time, they might PREFER one to the other, but could they say "THATS the kobe beef, I'd pay ANYTHING for that."

Probably not gonna happen.

The link Karl posted offered steaks you can buy at any grocery store, whatever they choose to do to make them "special" and sell them for 10 bucksw an OUNCE simply isn;t going to change the flavor THAT much. There is only so much aging or coddling of the beef/cows/process in creating those steaks that will ACTUALLY change the flavor and it certainly isn't worth a 1000% increase in price.

My argument is the price is hilariously stupid and anyone paying that much for something they can get for far less is equally stupid.

YMMV


Ok, let me break my argument down slowly for you.
True Kobe beef comes from a single breed of cow, I assume this is known.

There are dozens of specific tactics employed in raising said cow, which you can search for and read about yourself but they are designed to reduce animal stress and perfect the meat. Do they work, I am not sure.

"Steak" served at most restaraunts or found in most grocers freezer come from any of more than 10 different breeds of cattle.

The average American beef cows life span is 2 years. Kobe cows on average are a full year older. As a result there is less rush to pack on pounds through whatever means and meals necessary. If you do not believe you can taste a difference based on an animal's diet, I can not help you. but as someone who has hunted and eaten wild game my entire life I can tell you 100% I can tell what an animals diet consisted of by the flavor off its meat.

Finally and this is a huge deal they are slaughtered in a very low stress way (surprise!) This is important because the rush of adrenaline throughout an animals body will significantly impact the flavor of the meat.

Most steaks you buy today have little to no fat on them. The fat is where the flavor comes from. It is why pork products for the most part have a very strong flavor while so many wild games are simply labeled "tastes like chicken"

All that said.
Do I wish kobe steaks were cheaper?
Yes.
Am I willing to pay the current prices for the difference in quality? Absolutely OCCASIONALLY

Regardless of how produce the flavor, I would wager that you could put 20 steaks in front of me, and 100% of the time I could pick the kobe steak out by appearance alone. Furtheermore you could blind fold me and I could identify it by taste alone.

They are night and day different.
I will not decide whether they are "worth" the cost difference to you, but they are to me.
BTW the only local place I know of that serves Kobe, is $129 for the dinner which includes salad and fresh seasonal vegetables. They charge $69 for the same size filet, so 1000% is not acccurate for me. No I would not pay $690 for the steak.

But instead I love how you choose to tell me and others the quality of something you have never tried.

I will standd by my comparisson that kobe compares to "average" steak about as well as that steak ccompares to hamburger or spam.

You keep on imagining what it tastes like and comment on your imagination.

[flere-imsaho]

I was going to make a bigger post, but CU Tiger has summed it up for me.

Having said that, I don't tend to think that any piece of beef is worth (raw, unprepared) $10/oz, in the same way that I don't think, objectively, that any bottle of wine is really worth $1000+.

But there are clearly differences in beef raised, slaughtered and/or aged in different ways. Some of this beef is worth more than others. Some of it is certainly overmarketed and overpriced. But there is absolutely a difference in the various types of beef you can buy that merits variances in price.

[DaddyTorgo]

Karl, no matter your assinine insults my point remains perfectly valid. There is not enough difference in BEEF from any cow to the next to validate that type of cost gouging. They're marketing to the idiot masses who aren't bright enough to realize Beef is beef and spending a large chunk of your paycheck on a single meal doesn't mean it tastes any better or makes you any more spe-eh-cial.

If you are in that group, thats not MY problem =)

I used to agree. Then I went to L.A. and had a Kobe-beef, applewood-bacon cheeseburger at some restaurant i've never even heard of (so it wasn't like a 5-star place) and it was like an orgasm in my mouth. it was frigging amazing. no ketchup, no mustard, no nothing. just beef, bacon, cheese and the bun, and it was like i died and went to heaven.

[flere-imsaho]

an orgasm in my mouth

I'm just going to quote this out of context because it makes me giggle.

[Philliesfan980]

While I agree with most of you that from a marginal viewpoint example, Kobe beef isn't worth the price, I will say that there is a good amount of difference between "Prime, Choice, and Select"

Everyone once in a while Sam's or another big place will have a sale on Prime Ribeyes for about $10.50 a pound. If you can afford it, from a marginal perspective Prime is worth it. There's a big difference between Prime and Select (which is what most Grocery stores sell in their unmarked packages)

[stevew]

What I'm wondering is "Has anyone here had it, and how does it taste?"

I wonder if the hot dogs, or the ground beef are good. Those are only about twice as expensive as higher end grocery store products.

[MikeVic]

Thanks for the tips guys (before the thread trailed off a bit into an expensive steak argument ;)). I'll try this out tomorrow if it doesn't rain. A few quick questions:

-So I should probably get a thermometer since I'm a newbie?

-If I spray Pam or whatever on the grill, do I need to put extra virgin olive oil on the steaks?

-I should sear until the internal temp is 5 degrees from what I want... or should I sear for 2-3 minutes and then switch it to a lower heat until the internal temp is 5 degrees from what I want?

[terpkristin]

Thanks for the tips guys (before the thread trailed off a bit into an expensive steak argument ;)). I'll try this out tomorrow if it doesn't rain. A few quick questions:

-So I should probably get a thermometer since I'm a newbie?

-If I spray Pam or whatever on the grill, do I need to put extra virgin olive oil on the steaks?

-I should sear until the internal temp is 5 degrees from what I want... or should I sear for 2-3 minutes and then switch it to a lower heat until the internal temp is 5 degrees from what I want?

A thermometer is never a bad idea. I'd get one you can use in your oven, too. :) But it's not essential.

You definitely should spray the grill but yes still put the EVOO on the steaks if that was what you were going to do.

Sear for 2-3 minutes (per side?) and then lower the temperature.

/tk

[Philliesfan980]

Thanks for the tips guys (before the thread trailed off a bit into an expensive steak argument ;)). I'll try this out tomorrow if it doesn't rain. A few quick questions:

-So I should probably get a thermometer since I'm a newbie?

-If I spray Pam or whatever on the grill, do I need to put extra virgin olive oil on the steaks?

-I should sear until the internal temp is 5 degrees from what I want... or should I sear for 2-3 minutes and then switch it to a lower heat until the internal temp is 5 degrees from what I want?

I'd pass on the Pam. Oil the grate instead with a crumpled up paper towel with olive or canola oil. As mentioned earlier in the thread, I prefer to oil the grill rather than oiling the meat. Depending on the cut of steak you have, you have plenty of fat already in the steak.

Also, I'd pass on the thermometer. Much like the resting principal, anytime you poke into a steak in the cooking process is a bad thing. Just use the "touch" test, and you should be good to go.

[Schmidty]

Having ribeyes on the grill tonight!!

By the way, there's no way in the world I would rub a really marbled piece of meat like a ribeye with oil. That makes it way to fatty and slimy. Just some non-stick spray on the grill, if anything at all. Turns out great every time, even with a rub.

[weegeebored]

I should sear until the internal temp is 5 degrees from what I want... or should I sear for 2-3 minutes and then switch it to a lower heat until the internal temp is 5 degrees from what I want?I'm pretty good on the grill and the way that I cook steaks is to get the grill up to 450-500 degrees. On my gas grill that's about 15 or so minutes on high. Make sure that your steaks are at room temp, about 30 minutes out of the fridge. The grates will be (should be) very hot so when the steaks hit those grates the meat should sear thus helping to hold the juices in.

My rule of thumb is that the more rare you like your steak the higher the temp. As I like my steaks somewhere between med. rare and medium I cook them on med. high which makes the internal temp of the grill around 400.

I agree with Philliesfan -- oil the grates and use the touch test for doneness. And if you don't get it right the first time, just keep practicing. ;)

[Schmidty]

You gas grill people are such pansies. :)

[weegeebored]

hehe. Maybe. But I'll put up some of my gas-grilled food up against you charcoal purists. It's the smoke that creates the flavor, not the charcoal. Plus, I know a trick or two. :)

[Schmidty]

hehe. Maybe. But I'll put up some of my gas-grilled food up against you charcoal purists. It's the smoke that creates the flavor, not the charcoal. Plus, I know a trick or two. :)

I'd destroy you. :D

[Karlifornia]

hehe, I know a trick or two. :)

I'd destroy you. :D

Make sure to use protection, guys.

[Philliesfan980]

Thanks guys, looks like it's steak again tomorrow night :)

[MikeVic]

What's the touch test?

[MikeVic]

Also...

-I bought a thermometer to try it out for my first time. However, I couldn't find an "instant read" one... looks like a regular thermometer. Should I even bother using it?

-When you pre-heat the grill for 10-15 minutes or so, do you leave the lid for the grill on?

[Klinglerware]

If you have a gas grill, keep the lid closed when you preheat.

I'm not a big fan of thermometers. You will get the hang of figuring out when the steaks are done by grilling regularly. I would start by following a recommended cooking time for the cut and thickness of the steak (perhaps playing it safe by shaving a minute or two off the recommended cooking time if you are nervous about overcooking). See how your steaks come out by following the directions. If they're too rare, consider throwing them back on the grill for a a couple more minutes (but I would do this only if they're really rare--you will discover that the resting process can often turn a steak that starts off borderline medium rare into a medium). If they're too well done, oh well, live and learn. Make a mental note of how much time you should add or shave off, for the next time you grill...

Again, remember that a lot of factors can impact cooking time, like the thickness of a cut, or the ability of your grill to retain heat. So, you may have to add or subtract to the grilling time to compensate.

[Glengoyne]

Close the lid for preheating.

Oh on the quality of different steaks bit.

Kobe is much better than "regular" beef. I still have trouble justifying the cost.

My old favorite local family friendly steak house used to insanely popular. The prices were reasonable, and for those relatively lower prices, the steaks were comparable with the high end steak houses in town. Then suddenly two visits in a row, I get really sub-standard steaks. I always ordered the Rib-Eye or NY strip so I knew what to expect. Instead of a great steak, I got gristle and an entirely unpleasant experience. When relating this to a friend, I learned that the restaurant had changed hands. It was now owned by Hometown Buffet. I haven't been back for steak. They changed the quality of their product, and people can tell. I know, because it used to be a two hour wait, now the Immediate seating sign never goes out.

[weegeebored]

What's the touch test?http://elise.com/recipes/archives/007259the_finger_test_to_check_the_doneness_of_meat.php

[RendeR]

I used to agree. Then I went to L.A. and had a Kobe-beef, applewood-bacon cheeseburger at some restaurant i've never even heard of (so it wasn't like a 5-star place) and it was like an orgasm in my mouth. it was frigging amazing. no ketchup, no mustard, no nothing. just beef, bacon, cheese and the bun, and it was like i died and went to heaven.


ANd I'm not arguing that this can't happen, what I am saying is that 10 bucks an OUNCE is just plain stupid and people ought to be able to realize they're being ass-raped when they pay such prices for something they could get for a small fortunre less than that.

Food experience is 10% product, 10% seasoning and 80% preparation. A top end chef can take Spam and make you think its prime rib (total exxageration, please don't get all up in that).

I rarely put condiments on my burgers when I order a good one at a restaraunt. If its worth buying a burger out then it better taste great without them, IMO =)

[Samdari]

Food experience is 10% product, 10% seasoning and 80% preparation. A top end chef can take Spam and make you think its prime rib (total exxageration, please don't get all up in that).

This 10% product rule is absolutely not true with steak. You can ruin a great steak with poor preparation, but perfect preparation will not a make a bad steak good.

In fact, I, (and most of the chefs in the world) would disagree with great food being 10% product. They will all tell you that great food starts with good ingredients. Most of the time, this is simple (i.e. everything fresh) but in the case of steak, where perfect preparation is following a few simple rules, its pretty much up to the cow.

[MikeVic]

Ok, bought a strip loin... followed the instructions I received... ended up searing for 2 minutes and then doing 4 minutes total on each side after that. The steak came out awesome! It was a medioum well, which I like. I like to see pink, but not a lot. So this turned out way better than I thought. Thanks so much for the help!

[Schmidty]

Ok, bought a strip loin... followed the instructions I received... ended up searing for 2 minutes and then doing 4 minutes total on each side after that. The steak came out awesome! It was a medioum well, which I like. I like to see pink, but not a lot. So this turned out way better than I thought. Thanks so much for the help!

Even though medium-well is not exactly most steak connoisseurs preference, it's great that you liked it!!

[MikeVic]

Even though medium-well is not exactly most steak connoisseurs preference, it's great that you liked it!!

Yeah I know, people usually like more red. I CAN eat a medium, but I'd prefer just a bit of pink. It's the best taste for myself.

[fantom1979]

The key to good steaks are make sure they properly grilled AND simplicity when it comes to dressing them up. I concur with the following instructions.

Beef Recipes - Steak Recipes - Roast Recipes - Lobel's of New York (http://www.lobels.com/recipe/perfectsteak.htm)

Grilling – Outdoor
Steaks should always be at room temperature before they are cooked. Remove your steaks from the refrigerator at least 30 minutes before cooking. Pat them dry with a paper towel.
Preheat grill to maximum temperature.
Rub both sides of the steaks with coarse kosher or sea salt and freshly ground pepper.
Place the steaks 3 to 5 inches from the flame to sear the outside and seal in the juices.
Sear the steaks for 2 to 3 minutes on each side.
After the steaks have been seared on both sides, remove from heat, and brush both sides with extra virgin olive oil. This will help form the crust that adds the touch of perfection.
Return the steaks to heat and cook on both sides to a desired doneness using the timing suggestions in the chart below. If using a gas grill, reduce the heat to moderately hot to hot. Or, use indirect cooking for gas, charcoal, or wood-fired grills and move the steaks to the warm side of the grill.
Transfer the steaks to dinner plates or a platter and let rest 5 minutes before slicing and serving.<table border="1" bordercolor="#d7d3c6" bgcolor="" width="100%" cellpadding="5" cellspacing="0"><tbody><tr><td align="left" bgcolor="#f2efe5" nowrap="nowrap">Desired Doneness </td> <td align="left" bgcolor="#f2efe5" nowrap="nowrap">Approximate Cooking Time </td> </tr> <tr> <td align="left" bgcolor="#e8e5db" width="28%" nowrap="nowrap">Rare (120-130°F)</td> <td colspan="4" align="left" width="78%" nowrap="nowrap">2 minutes each side</td> </tr> <tr> <td align="left" bgcolor="#e8e5db" nowrap="nowrap">Medium Rare (130-140°F)</td> <td colspan="4" align="left" nowrap="nowrap">3 minutes each side</td> </tr> <tr> <td align="left" bgcolor="#e8e5db" nowrap="nowrap">Medium (140-150°F)</td> <td colspan="4" align="left" nowrap="nowrap">4 minutes each side</td> </tr> <tr> <td align="left" bgcolor="#e8e5db" nowrap="nowrap">Medium Well (150-160°F)</td> <td colspan="4" align="left" nowrap="nowrap">5 minutes each side</td></tr></tbody></table>


I did this yesterday... turned out very good. Thanks

[flere-imsaho]

Yeah I know, people usually like more red. I CAN eat a medium, but I'd prefer just a bit of pink. It's the best taste for myself.

I don't think there's supposed to be any pink in a medium well steak, but I could be wrong.

[MikeVic]

I don't think there's supposed to be any pink in a medium well steak, but I could be wrong.

Oh, then maybe it was more towards medium? Whatever it was, I liked it... haha. I cut it in half after waiting the 5-10 minutes post-grilling, and one side seemed a tad more pinkish than the other. I think the one side was definitely medium then.

[flere-imsaho]

I'd think that was more towards medium, to be honest. Still, glad you enjoyed it and it worked out!

[flere-imsaho]

Here's a great series of pictures about the different levels of steak doneness. I think you like it medium.

Steak Doneness - From Rare to Well, How to Cook a Steak (http://bbq.about.com/od/steaks/ss/aa101606a.htm)