Poll of the Day > one thing i struggle with is how to cook steaks on the grill.

(+) Yeah! (+)

its a simple concept but sometimes i overdo it.

any tips?

i like em medium-rare.

Cook it less.
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I cut and cook steaks for a living but I dont think I could explain how to cook one correctly in words.

Steak selection (fatter for rare medium rare, and thinner for medium well and well), time, and tempature

Don't

Oven at 250 for about 20 minutes (I like them rare/medium rare and I like thick ribeyes so cooking time will vary) and then throw it in a hot pan with butter for about two minutes on each side.

Perfect steak and super simple
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ive done that method before, perhaps i will try again. not sure how thick these steaks are but i will go get a measuring tape

You just have to remember that there's like three kinds of heat hitting your steak so you are cooking faster
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Well, they are 3/4th inch thick ribeyes. probably average size, not super big.

The method I suggested should be fine. Maybe 15 minutes and then check them just to be safe.

I usually get 1 inch or 1 1/4 inch

Inb4sodoesyourgirl
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i always fear with this method the cooking on the pan will burn them to hell and back.

for reference ill be using a big cast iron skillet. though i could use one of those teflon or whatever skillets too. i have both.

argonautweakend posted...

Well, they are 3/4th inch thick ribeyes. probably average size, not super big.

That's a thing ribeye

You are just grilling too long
Learn to do steak by feel. Medium rare is when you can push in but you get a bit of resistance. Medium is when you get more. Well done is all resistance.
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SmokeMassTree posted...

Don't

Oven at 250 for about 20 minutes (I like them rare/medium rare and I like thick ribeyes so cooking time will vary) and then throw it in a hot pan with butter for about two minutes on each side.

Perfect steak and super simple

Charcoal grilled steak is the perfect steak.
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On the grill I put the charcoal/wood on one side and cook the meat on the other side (indirect cooking). I start with searing the steaks three minutes a side, turning meat halfway through each side to get grill maks. I then put on indirect side close the lid and cook a few minutes each side for how ever long people want it done fore.

An hour before I grill I season the steaks thirty minutes per side with salt and pepper.
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Don't forget that you should be resting your steak after cooking and that will progress the doneness
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Doctor Foxx posted...

Don't forget that you should be resting your steak after cooking and that will progress the doneness

This also. I will put on garlic herb or a pesto if people want at this time so it melts as it rests.
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Charcoal or gas?
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I hate charcoal for steaks. Im okay with it for burgers

Revelation34 posted...

SmokeMassTree posted...

Don't

Oven at 250 for about 20 minutes (I like them rare/medium rare and I like thick ribeyes so cooking time will vary) and then throw it in a hot pan with butter for about two minutes on each side.

Perfect steak and super simple

Charcoal grilled steak is the perfect steak.

You're wrong

Enjoy your burnt steak
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SmokeMassTree posted...

You're wrong

Enjoy your burnt steak

Lol.
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argonautweakend posted...

i always fear with this method the cooking on the pan will burn them to hell and back.

for reference ill be using a big cast iron skillet. though i could use one of those teflon or whatever skillets too. i have both.

It won't.

Or shouldn't. I just use a regular frying pan when I do it.
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Revelation34 posted...

SmokeMassTree posted...

You're wrong

Enjoy your burnt steak

Lol.

Pretty amazing how some POTDers take everything so seriously
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I prefer to do mine with the broiler. It gets the fat on the edge a little crispy while leaving plenty of pink on the inside. And it's super fast. Just a few minutes on each side and it's done.
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Make sure you pull your steak out of the fridge for about 30 minutes before you cook it. It should be closer to room temp when you start than fridge chilled.

Most proper cooks use the touch test to check doneness.

If you open your palm, relax your hand and press that muscle at the base of your thumb. That's raw meat.

Now touch your thumb to your pinky, and press the same muscle, that's what well done meat feels like.

Touch your thumb to your index finger, rare.
Thumb to middle, medium rare. Thumb to ring is medium.

https://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/
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You get used to it with practice, however if you want a perfectly cooked steak every time, just do sous vide.

I do a pretty good amount of cooking, but I've found sous vide makes the process quite simple. Better for me when I make steak in meal prep batches too.
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SunWuKung420 posted...

Most proper cooks use the touch test to check doneness.

If you open your palm, relax your hand and press that muscle at the base of your thumb. That's raw meat.

Now touch your thumb to your pinky, and press the same muscle, that's what well done meat feels like.

Touch your thumb to your index finger, rare.
Thumb to middle, medium rare. Thumb to ring is medium.

https://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

Yeah that doesnt work

I feel steaks to see what temperature they are, but a medium rare filet feels different than a medium rare sirloin which feels different than a medium rare New York

SmokeMassTree posted...

Don't

Oven at 250 for about 20 minutes (I like them rare/medium rare and I like thick ribeyes so cooking time will vary) and then throw it in a hot pan with butter for about two minutes on each side.

Perfect steak and super simple

Hmm, interesting. I do mine the opposite way- I sear the meat first, then put it into the oven.
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SunWuKung420 posted...

Most proper cooks use the touch test to check doneness.

If you open your palm, relax your hand and press that muscle at the base of your thumb. That's raw meat.

Now touch your thumb to your pinky, and press the same muscle, that's what well done meat feels like.

Touch your thumb to your index finger, rare.
Thumb to middle, medium rare. Thumb to ring is medium.

https://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

Proper cooks use a meat thermometer and understand different cuts will not follow that guideline very well
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SunWuKung420 posted...

Most proper cooks use the touch test to check doneness.

If you open your palm, relax your hand and press that muscle at the base of your thumb. That's raw meat.

Now touch your thumb to your pinky, and press the same muscle, that's what well done meat feels like.

Touch your thumb to your index finger, rare.
Thumb to middle, medium rare. Thumb to ring is medium.

https://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

That doesn't work. Everyone's hands are different.
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green dragon posted...

SmokeMassTree posted...

Don't

Oven at 250 for about 20 minutes (I like them rare/medium rare and I like thick ribeyes so cooking time will vary) and then throw it in a hot pan with butter for about two minutes on each side.

Perfect steak and super simple

Hmm, interesting. I do mine the opposite way- I sear the meat first, then put it into the oven.

Yeah I used to do that until someone told me to reverse sear it. Haven't looked back since. It's way more juicy this way and the sear at the end gives it a pleasant crunch.
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Pull out steaks 20 minutes before cooking

Season with salt (both sides)

Get pan hot add olive oil

Add steak...cook turning every minute. If you turn the steak every minute you assure that you cook it evenly.

Render fat along the side of the steak by cooking it on it's side for a few seconds

Add crushed garlic, thyme(or other herbs), and butter

Spoon butter over steak until desired temp

Pull out of pan and let it rest

Eat.
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On a 500F grill, 3 minutes each side with direct heat.

Comes out a perfect medium-rare each time.
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I'm cooking tofu for the first time tonight, that should be fun.

Get yourself a digital thermometer, the kind with a cord. Stick it into the thickest part of the thickest steak, run the cord outside the grill cover, then set the alarm for 120F for rare or 130F for medium-rare. Use tongs or a spatula to turn the steaks over ONCE, never use a fork. Leave the grill lid covered unless you have to, no peeking. When you take the steaks off the grill, cover them with a sheet of aluminum foil or a large metal bowl and let them rest for at least 10 minutes.

https://imgur.com/8ifiR6f

captpackrat posted...

Get yourself a digital thermometer, the kind with a cord. Stick it into the thickest part of the thickest steak, run the cord outside the grill cover, then set the alarm for 120F for rare or 130F for medium-rare. Use tongs or a spatula to turn the steaks over ONCE, never use a fork. Leave the grill lid covered unless you have to, no peeking. When you take the steaks off the grill, cover them with a sheet of aluminum foil or a large metal bowl and let them rest for at least 10 minutes.

https://imgur.com/8ifiR6f

Turning steaks once is a bunch of baloney. It's a many times over repeated old wives tale.
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https://www.google.com/amp/s/www.seriouseats.com/amp/2013/07/the-food-lab-flip-your-steaks-and-burgers-multiple-times-for-better-results.html
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cast iron pan >>>> BBQ for steaks
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get the grill very hot, sear, finish in the oven for like 5 mins
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trentpac posted...

https://www.google.com/amp/s/www.seriouseats.com/amp/2013/07/the-food-lab-flip-your-steaks-and-burgers-multiple-times-for-better-results.html

That's not very valid considering they only used themselves as an example and only once.
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Revelation34 posted...

trentpac posted...

https://www.google.com/amp/s/www.seriouseats.com/amp/2013/07/the-food-lab-flip-your-steaks-and-burgers-multiple-times-for-better-results.html

That's not very valid considering they only used themselves as an example and only once.

I have several books on the science of cooking/meat cookery. They all say basically the same thing. That was just the first article that came up when I googled it. If you are really serious about learning why this factual read the section about the subject in this book:

https://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012?tag=kitchn-20

Be warned it's not the most accessible book for novice cooks.
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I feel like you have a better chance of messing up the steak if you are flipping it frequently then if you only a few times. Just from my own experience and watching others cook steaks.