Grilling steaks

[yagciogullari]

Hi grillmasters,
I am new to this whole grilling game. I've bought a gas grill. I grill my steaks like this:

* Oil the steak (both sides) with sunflower oil
* Salt (both sides)
* Black pepper on one side (a little)
* Garlic powder on one side (a little)
* Heat up to 200°C
* Then reduce the heat (temperature 150°C−200°C. Do not exceed 200°C!)
* 3 minutes on one side
* Again 3 minutes, rotate 90° (on the same side)
* Flip
* Cook for 3 minutes
* Again 3 minutes, rotate 90°

they taste okay. do you have any other way that you can recommend?

 

[FZ1]

Hi grillmasters,
I am new to this whole grilling game. I've bought a gas grill. I grill my steaks like this:

* Oil the steak (both sides)
* Salt (both sides)
* Black pepper on one side (a little)
* Garlic powder on one side (a little)
* Heat up to 200°C
* Then reduce the heat (temperature 150°C−200°C. Do not exceed 200°C!)
* 3 minutes on one side
* Again 3 minutes, rotate 90° (on the same side)
* Flip
* Cook for 3 minutes
* Again 3 minutes, rotate 90°

they taste okay. do you have any other way that you can recommend?

No expert but I think they can be seared at 475 for a shorter time. Check it out online.

 

[thastinger]

Why gas? Have you had the same cooked on a charcoal grill? I guess maybe you can add big chunk charcoal or wood pieces to your gas grill to get the smoke flavors into the meat?

 

[#18FAN]

90% of the game is the quality of Beef
1 what cut
2 how thick

 

[Slick3914]

When I had my Weber grill I cooked steaks at 525.

 

[Cujet]

I like using butter.
McGormic Monterey steak seasoning in small quantities.
Or just Kosher salt and let the meat sit for hours.
Add a touch of mesquite smoke via chips and smoker tin right on the flames. Yum.

But for me, charcoal FTW.

 

[Pablo]

I feel like we have a thread on this

 

[#18FAN]

I feel like we have a thread on this

Lots of them

 

[4wd]

Just did bloodwork
My ribeyeflavornoids were too high.
Pass the chicken please.

 

[Wingo]

Only if it's Alberta steak bud

 

[bdcardinal]

I only really cook tri-tip. 6 hours in the sous vide bath at 133F. Take out of bag and place on BBQ. Don't turn BBQ on, but blast each side of the tri-tip for about 10-15 seconds to get everything look good with a Harbor Freight propane asphalt torch. No seasoning needed.

 

[4wd]

Why gas? Have you had the same cooked on a charcoal grill? I guess maybe you can add big chunk charcoal or wood pieces to your gas grill to get the smoke flavors into the meat?

Had them all - and back to wood chunks over oak charcoal

 

[cptbarkey]

Thats a good run down OP.
I sometimes toss in paprika to give it something extra.

 

[JWC86]

That sounds like you have the idea. 200c is 390f.

I like to get the grill nice and hot and cook for a bit less time. You will get a better sear and still the same on the inside. Try getting it up to around 450-500f when you initially put them on. Make sure you give the grill some time at that temp before starting also if you have thick grates and they need time to get up to temp.

Enjoy!

 

[TMoto]

I've grilled steaks before and still do from time to time, but lately been doing a reverse sear.

A few keys to consider are letting the steak get to room temp before starting, when to salt, maillard reaction, and to rest after cooking.

 

[JohnnyG]

Have you tried reverse sear yet?

It goes something like this:
Buy a nice remote thermometer from Amazon
Get you gas grill to maintain a temp of about 250 -300°F
Put your steaks on until the internal temp reaches about 115°F ( this can vary if you find the finished steak too rare)
Remove steaks
Get gas grill up to about 425 - 450
Sear steaks on each side for a short time to get that outside flavor going
Serve

This works best for a nice Filet Mignon, but others will be fine too.

 

[Chris142]

Go to Lowe's and get the Meat church seasoning in the blue bottle. Go next door to the store and buy tri tip steaks.

Season the steaks and let them sit at least 30 minutes. Get grill real hot and put your seasoned tri tip on there and cook how you like them

 

[4wd]

Have you tried reverse sear yet?

It goes something like this:
Buy a nice remote thermometer from Amazon
Get you gas grill to maintain a temp of about 250 -300°F
Put your steaks on until the internal temp reaches about 115°F ( this can vary if you find the finished steak too rare)
Remove steaks
Get gas grill up to about 425 - 450
Sear steaks on each side for a short time to get that outside flavor going
Serve

This works best for a nice Filet Mignon, but others will be fine too.

Yeah, you need an 1-1/2” cut to do that one …

 

[nwjones18]

I pretty much follow the omaha steak cooking chart. It hasn't let me down.

https://www.omahasteaks.com/blog/st...q7hicjFxlNCoOF3zZ1ITlaJDQV6MulkMo7cTl6hM3KyCY

Ribeye or Sirloin Grill around 425 5 min first side and 4-5 on second side and that's it.. I like Montreal steak seasoning myself.

 

[wavinwayne]

I grill steaks over charcoal, 4 minutes per side, then on indirect heat for another 4 minutes. 100% delicious.

If it were just me eating the steak, it'd be "knock the horns off and wipe its rear" rare.