How to grill steakhouse steak?
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Joined: Jul 2004
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From: Queen City, NC
Originally Posted by vader1' date='Mar 20 2007, 06:28 PM
I know this will sound crazy, but having watched a ton of Food Network, I will claim to be an expert.
Get the grill as hot as possibole before putting the steak on. I got some giant stainless steel jobby that will get to 600 if all three burners are on high on a hot day, but usually it gets to about 550 on the average day.
KEY POINT: Coat the steak with a thin layer of olive oil (or other oil) season and then sear on the high temp. The oil is key. It does not add much flavor but it helps seal the outside when it smokes off to keep all of the juices in. Without it you tend to get a drier steak. Most uppity restaurants pan sear with oil before going to the grill but searing on the grill is fine.
I then turn the grill down low to slow cook to desired temp. I have a remote electronic meat thermometer, but you can use one or learn to judge by appearance.
Lastly: let the steak rest for a few minutes after removing from the grill and allow it to cool some. The resting and cooling allows some of the juice to be absorbed again by the meat and adds flavor. If you cut into it when it is at peak temp, you will notice you get a plate full of meat juice that runs all over your Rice-A-Roni. Let it sit for a while and the steak won't squirt all over but the meat will be moist and juicy and full of flavor.
And plenty of LAWRYS!!!!!!
Get the grill as hot as possibole before putting the steak on. I got some giant stainless steel jobby that will get to 600 if all three burners are on high on a hot day, but usually it gets to about 550 on the average day.
KEY POINT: Coat the steak with a thin layer of olive oil (or other oil) season and then sear on the high temp. The oil is key. It does not add much flavor but it helps seal the outside when it smokes off to keep all of the juices in. Without it you tend to get a drier steak. Most uppity restaurants pan sear with oil before going to the grill but searing on the grill is fine.
I then turn the grill down low to slow cook to desired temp. I have a remote electronic meat thermometer, but you can use one or learn to judge by appearance.
Lastly: let the steak rest for a few minutes after removing from the grill and allow it to cool some. The resting and cooling allows some of the juice to be absorbed again by the meat and adds flavor. If you cut into it when it is at peak temp, you will notice you get a plate full of meat juice that runs all over your Rice-A-Roni. Let it sit for a while and the steak won't squirt all over but the meat will be moist and juicy and full of flavor.
And plenty of LAWRYS!!!!!!
Also, good meat tastes better, so don't skimp at the market/butcher.
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Joined: Jul 2004
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From: Queen City, NC
Originally Posted by bjohnston' date='Mar 20 2007, 07:11 PM
^ Sorry. That can't be right. I have to believe that'd taste like shit...
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Joined: Mar 2002
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From: Newport Beach
Natural gas will not burn as hot as propane.
Good quality charcoal ,not that Home Depot shlt Kingford type crap will also get it F'en hot.
Sear the carcass on the grill, get the oven to 600 ,heat your pan, finish it off in the oven.
Get yourself some mail order steaks from Lobel's. Salt and pepper and your good to go. Anything else just covers the taste of good dead animal.
Stay away from grocery type cheap meat. There is a reason Lobel's charges 35 plus for a decent sized rib eye.
Good quality charcoal ,not that Home Depot shlt Kingford type crap will also get it F'en hot.
Sear the carcass on the grill, get the oven to 600 ,heat your pan, finish it off in the oven.
Get yourself some mail order steaks from Lobel's. Salt and pepper and your good to go. Anything else just covers the taste of good dead animal.
Stay away from grocery type cheap meat. There is a reason Lobel's charges 35 plus for a decent sized rib eye.
Former Moderator
Joined: Jun 2003
Posts: 18,852
Likes: 1
From: New York
IMHO, the correct and ONLY way.
1)GOOD meat. If you dont have a source, dont bother trying.
2)600F MINIMUM ambient temp in the grill.
3)IRON IRON IRON IRON grates. SS doesnt come close.
4)Rare....anything above that IMHO is a waste of good meat.
5)Salt and Pepper. Any other spices or sauces are used to hide bad meat. Steak is about the meat, not about the sauce.
And another tip. Ive been working in the restaurant industry for almost a decade now....a steak should ONLY be flipped over ONCE. 2 minutes on the first side, another 2 crosshatched, then, flip it, another 2, then another 2, and you are done. This is for a standard 1.5" thick cut. For a 2" cut, you can do 3 minute intervals.
Also, let the steak rest for 2-3 minutes before serving.
Thats it.
1)GOOD meat. If you dont have a source, dont bother trying.
2)600F MINIMUM ambient temp in the grill.
3)IRON IRON IRON IRON grates. SS doesnt come close.
4)Rare....anything above that IMHO is a waste of good meat.
5)Salt and Pepper. Any other spices or sauces are used to hide bad meat. Steak is about the meat, not about the sauce.
And another tip. Ive been working in the restaurant industry for almost a decade now....a steak should ONLY be flipped over ONCE. 2 minutes on the first side, another 2 crosshatched, then, flip it, another 2, then another 2, and you are done. This is for a standard 1.5" thick cut. For a 2" cut, you can do 3 minute intervals.
Also, let the steak rest for 2-3 minutes before serving.
Thats it.
Former Moderator
Joined: Jun 2003
Posts: 18,852
Likes: 1
From: New York
If you REALLY like the taste of meat (a purist), your steak *should* ideally be cooked with a 1600 degree salamander for 1 minute per side. This will kill ALL bacteria in the meat, and it will be very rare.
The key to a good steak is....you want the internal temperature to be (whatever your degree of doneness requires) in the least amount of time. You can get to an internal temperature of 140F lets say with 5 minutes at 700, or 2 hours at 150F. Which one do you think will be drier?
The key to a good steak is....you want the internal temperature to be (whatever your degree of doneness requires) in the least amount of time. You can get to an internal temperature of 140F lets say with 5 minutes at 700, or 2 hours at 150F. Which one do you think will be drier?