Cooking a steak...and brats

[Rayster]

I run the temp up to 575, put the steak on for about a minute each side (sear). Then cap it off, close the vent and about 3-4 minutes each side, depending on the thickness of the cut. So both sides are only on flame twice.

Less heat for pork chops and fish, of course. We do all our veggies on the grill also.

 

[cletus99]

I have the Weber Genesis also and it's the best gas grill I've ever owned and I've had many other top of the line grills. I've had mine over four years now and just replaced the flavor bars a few months ago. I grill out at least twice a week all year long. I cook my steaks 5 minutes per side and they're medium rare every time. Temperature gauge usually runs about 400 which isn't accurate I know whith that type gauge, but I've got it down pat now. No need to break out the digital thermometer. I save it for the smoker.

The biggest mistake most people make with grilling is that they flip the meat two much. Whether it's steaks or hamburgers it should only be flipped once. Also smashing or pressing the juices out too. It kills me to watch the guys at my work when we grill out hamburgers keep flipping and mashing the burgers. Then we end up with hockey pucks for burgers. Tried to tell them once, but they don't listen. I'll put my burgers up next to any fancy burger joint any day.

 

[jinman]

I cook my steaks 5 minutes per side and they're medium rare every time.

Before cutting back on my beef consumption, I used to buy these little bacon wrapped filet mignon steaks pre-packaged. They were perfect 5-min per side for meduim with hot pink centers. Now, I do steaks 7 min per side just as you described for delicious and juicy medium steaks. I can eat medium rare, but my wife prefers medium, so that's how I normally do steaks. One flip and then done is the only way to cook steaks, chops, burgers, and even chicken. Flipping is just another word for drying.

 

[Bird]

Yep, Jim, my wife prefers well done meats. So like you, I cook the steaks 7 minutes per side. It's still cold outside this morning; got down to 26, but the wind has finally died, so it's ribeyes and baked potatoes for supper tonight.

 

[DABSGT]

My wife likes well done also, so her steak gets a 5 min. head start on mine. For me I sear high heat 3 min. a side then 6 to 7 minuets medium heat comes out warm pink center. years ago my dad told me no salt before cooking it will dry out the meat, i have found that seasoning after the sear as I place on Medium heat the meat will stay nice and moist.

 

[charlz]

I also use a gas grill and love the way my steaks turn out. I just use Lawry's Seasoned Salt on one side before I grill them. I use the same stuff for burgers as well. Salting before might be bad for lean cuts but I prefer something like a Ribeye that is well marbled and plenty juicy when med-rare. My wife likes her steaks well-done and she just cuts all the flavor off and leaves it sitting on the side of her plate anyway :confused2: so I use the lean cuts for her and save the good stuff for me :licking: I find steaks that are thoroughly thawed to 'room temperature' before cooking turn out better than ones that have been recently 'defrosted' in a microwave.

The BBQ I have is slowly limping its way towards the trash, should be able to get a few more years out of it with replacement parts though. The Weber has been well reviewed in previous threads on here so that will be my next grill, will just have to not look at the price tag

 

[polo1665]

My wife likes well done also, so her steak gets a 5 min. head start on mine. For me I sear high heat 3 min. a side then 6 to 7 minuets medium heat comes out warm pink center. years ago my dad told me no salt before cooking it will dry out the meat, i have found that seasoning after the sear as I place on Medium heat the meat will stay nice and moist.

Here is a very interesting article about seaoning meats. Always interesting to know how the pros do it.

The Juicy Secret to Seasoning Meat | Food & Wine

 

[Bird]

I do much prefer allowing my meats to thaw normally to doing it in a microwave. I got the steak out of the freezer yesterday, let it thaw in the refrigerator last night, then this morning, I "seasoned" it. It'll be about 8-10 hours before cooking. We used to use KC Masterpiece steak seasoning, but all the grocery stores around here quit stocking it. And now . . . well, our local Ford dealer, right up the road, periodically has free hot dogs, hamburgers, and cold drinks on a Saturday (did last Saturday, in fact, but we didn't go), and a year or so ago, they were also giving away big bottles of "steak & rib rub" with their own name on it. It's very good, but we're running low. I guess I'm going to have to go see if they sell it, or ask who makes it for them.

 

[DABSGT]

Here is a very interesting article about seaoning meats. Always interesting to know how the pros do it.

The Juicy Secret to Seasoning Meat | Food & Wine

Thanks it was a good read I'll have to try something new now. what I took out of it was everything but pork, can be seasoned up to a day before. pork just before cooking.

thanks again

 

[2LaneCruzer]

Thanks it was a good read I'll have to try something new now. what I took out of it was everything but pork, can be seasoned up to a day before. pork just before cooking.

thanks again

I normally season my baby back ribs over night, but this has changed my mind.