Based on this chart:




As the cooking temp's are listed, could that mean that you can obtain the same results even if you only grilled it on one side without flipping? I am just getting my feet wet on proper grilling of quality steaks.

got to flip

if you don't flip, it will be a rainbow from brown to pink, and that just doesn't sound good, no matter how you spin it...

Even if you start at the bottom and work your way up...

Yes, flip it, or you'll end up with a well done bottom side, and a medium rare top side.

I sear both sides @ ~700 degrees for ~2min/side then bring the heat down to ~300-350 and do whatever is necessary to make that heat indirect until I get an internal temp of 115ish via temp probe then pull it off and let it rest a while.

http://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/10129686/1

Elk tenderloins done perfectly. Start with the 2 tenderloins tied together and cook/smoke them in a smoker grill until well smoked. Cut the string and finish at medium temperature till they are perfect...

Damn, if you were a little cuter you would make a fine wife.

I don't know where the pics are from, but the better steak houses don't grill...they bake at very high temps, normally around 1600*.

That's what I do. Sear and then finish at 450 for a few minutes. Let rest for 10 minutes and enjoy.

They typically broil, not bake. Most home broilers don't get near as hot, but can do a passable job.

On my grill, it takes exactly 18 minutes.

Start with a room-temperature steak, rubbed with butter or olive oil and lightly salted.

Place steak on the pre-heated 500° grill. Close hood. In two minutes, turn the steak 60° and move to a fresh section of hot grill bars. (This gives it the classic diamond grill marks.) Close hood.

After two minutes, flip steak over, back to the original section of hot grill. Wait two minutes with hood closed and do the 60° turn again.

After a final two minutes, remove the steak and allow to rest for a full 10 minutes so the juices can re-absorb into the muscle cells and heat can fully balance. Serve immediately.

I got a new Traeger pellet grill on Tuesday. After a little assembly and seasoning, I tried one ribeye on it and two on the Weber. The Weber won in my mind but the steak off the Traeger was good and my wife and daughter liked it. In my experience and taste for beef, a charcoal grill, preferably a Weber, is hard to beat.

My wife and I like our steaks Medium. After she gets a kidney transplant she's supposed to have all meat cooked well done. Rubbing steaks with olive oil and putting some coarse salt and pepper on them makes them tasty and juicy.

Internal thermometer? I push the damn steaks with my fork or flipper, when it feels right, it is. When it feels firm.....you missed your window.

I cook them on my homemade pit and it is fueled with pecan limbs that have come off the trees.

I put lime juice and a dash of a1 sauce then leave them set overnight.

The next day they are set out to warm up to room temp,when the fire is ready they go on for about 7 min a side,then they get turned about the same.
The first turns are the ones that seal them then the heat is turned down.

I like mine well done because i don't want to have to chase my food on my plate.

Medium for me and the family. First off, gotta start with a good piece of meat, which isn't cheap. If you want a great steak, be prepared to spend some $$$$. Nobody can make a so-so cut of meat taste like a prime cut of meat.

Good beef, salt and pepper, hot fire, med rare, eat.

I've had some fancy prepared steak that was outstanding, but it doesn't have to be difficult.

So, an Easy Bake oven is out of the question?

Use a CFL.

Agreed. But, if you have a Costco or Sam's card, a spare fridge and a little time you can make some affordable high quality steaks at home.

Home steak aging.

Mike

Sounds like a freaky tattoo.

Thermometer is more accurate, of course, but this works.

I learned this method from one of my BILs when he was cooking commercially.

Rare...really rare.
Like a good vet could bring it back to life , rare?
Is best done on a 500° cast iron skillet.

Super rare isn't that tender as it parts to the tooth. It's just squishy, but chewy.

Not really.
But everyone has this own taste.
All the girls in the house , 4 of them, will turn this nose up to a 120° piece of red meat. Beef out deer.