Grill Season:

[Brentastic]

So, I finally have a small little Webber grill. It's good for about 4 burgers or a few steaks - you get the drift. Anyways, I've always produced some good tasting meats in the past but was reading about some tips the other day, some things I haven't known or heard about. I'm going to do some Steaks tomorrow night and was wondering the truth, tips and general knowledge that might not be known or obvious.

 

Here are a few nuggets I read and I'd love some more knowledge on these:

 

Get meat to room temp before grilling

Dry meat out as much as possible (idea being that the more water in the meat, the more it boils, rather than grills)

Flip steak only once (I've heard this but don't follow this method, I'm a flipper and don't see why this should matter)

When patting burgers, handle the meat as little as possible

For fat hand-patted burgers, indent middle for grease to have room to expand and flatten out burger (vs a plump circle)?

 

Discuss

[detlef]

Seems like a fine time to re-post this little nuggest of wisdom by Jeffery Steingarten:

 

There are those who view the world in an easygoing manner, thinking that some people prefer their steak rare, and others well done, and that it’s simply a matter of taste. But it is not a matter of taste. Harsh and fascistic as it may sound, there is in truth only one perfect degree of doneness. All others are error, at least in those who, like us, agree that steak should be tasty, tender, and juicy.

 

Consider the purplish crimson stripe in the very center. This part of the meat is raised to a temperature of only 90 degrees by the time it comes off the grill; it is in essence raw—without much flavor and without any juice. Some diners may prefer their entire steak to taste and feel like beef sashimi, perhaps seared on the outside. Cooking does not start until meat is heated beyond 100 degrees; before this point, meat will be gel-like and hard to chew. Little of the marbling fat will have melted and the bland proteins will not have broken down into beefy-tasting free amino acids. This is called “bleu” by the French or very rare to us.

 

Starting at 100 F, the protein molecules start to uncoil and bond with one another, and the connective tissue shrinks. Now both the moisture trapped among the protein molecules in the muscle fiber and the liquefied fat are flowing freely as delicious juice. So the deepest interior of a thick, mouthwatering steak must be brought to 105 F on the grill. It will rice to a juicy 120F after it has rested awhile, as the juices disperse more evenly and the temperatures even out a bit. This is perfection: The meat is no longer jelly like but has taken on only the first signs of grain and has been brought to that narrowest of ranges where the juices have started to flow, the marbling fat is melting, and the protein is breaking down into its incredibly flavorful constituent amino acids, but before the muscle fibers tighten.

 

Over 130 F, the proteins coagulate to the point of toughness, as the vertical grain of the meat becomes first distinct and then tight, and more of the moisture between the protein molecules is squeezed out, either to evaporate from the surface of the steak or to drip into the fire. This is what is usually meant by medium rare, and while the meat is still pretty good to eat, it has just passed perfection.

[HowboutthemCowboys]

Here are a few nuggets I read and I'd love some more knowledge on these:

 

Get meat to room temp before grilling-- I really think this helps me alot with chicken and pork chops. If they're stone cold it's hard for me to get the center cooked before the outside is torched.Not as important for a steak I'll be grilling medium rare/medium

 

Dry meat out as much as possible (idea being that the more water in the meat, the more it boils, rather than grills)--seems to help get a good sear

Flip steak only once (I've heard this but don't follow this method, I'm a flipper and don't see why this should matter)--always do this, not sure why.

 

When patting burgers, handle the meat as little as possible-- good info here for a tender burger

 

 

Discuss

[Brentastic]

Seems like a fine time to re-post this little nuggest of wisdom by Jeffery Steingarten:

 

There are those who view the world in an easygoing manner, thinking that some people prefer their steak rare, and others well done, and that it’s simply a matter of taste. But it is not a matter of taste. Harsh and fascistic as it may sound, there is in truth only one perfect degree of doneness. All others are error, at least in those who, like us, agree that steak should be tasty, tender, and juicy.

 

Consider the purplish crimson stripe in the very center. This part of the meat is raised to a temperature of only 90 degrees by the time it comes off the grill; it is in essence raw—without much flavor and without any juice. Some diners may prefer their entire steak to taste and feel like beef sashimi, perhaps seared on the outside. Cooking does not start until meat is heated beyond 100 degrees; before this point, meat will be gel-like and hard to chew. Little of the marbling fat will have melted and the bland proteins will not have broken down into beefy-tasting free amino acids. This is called “bleu” by the French or very rare to us.

 

Starting at 100 F, the protein molecules start to uncoil and bond with one another, and the connective tissue shrinks. Now both the moisture trapped among the protein molecules in the muscle fiber and the liquefied fat are flowing freely as delicious juice. So the deepest interior of a thick, mouthwatering steak must be brought to 105 F on the grill. It will rice to a juicy 120F after it has rested awhile, as the juices disperse more evenly and the temperatures even out a bit. This is perfection: The meat is no longer jelly like but has taken on only the first signs of grain and has been brought to that narrowest of ranges where the juices have started to flow, the marbling fat is melting, and the protein is breaking down into its incredibly flavorful constituent amino acids, but before the muscle fibers tighten.

 

Over 130 F, the proteins coagulate to the point of toughness, as the vertical grain of the meat becomes first distinct and then tight, and more of the moisture between the protein molecules is squeezed out, either to evaporate from the surface of the steak or to drip into the fire. This is what is usually meant by medium rare, and while the meat is still pretty good to eat, it has just passed perfection.

So, are they saying that medium rare is perfection? That's how I always eat my steaks. So, if so, medium rare is 105 F on the grill?

 

Any other tips master chef?

 

I'd also like to know why you should only flip the meat once or twice. I don't see how flipping it a lot would effect the outcome - if anything you'd think the juices would stay centered more?

Edited July 25, 2009 by Brentastic

[detlef]

So, are they saying that medium rare is perfection? That's how I always eat my steaks. So, if so, medium rare is 105 F on the grill?

 

Any other tips master chef?

 

I'd also like to know why you should only flip the meat once or twice. I don't see how flipping it a lot would effect the outcome - if anything you'd think the juices would stay centered more?

Technically, the temp he's calling for is just barely shy of med rare. That said, there are certain cuts that just aren't that nice to eat under med rare. Ribeye comes to mind because you have that huge chunk of fat in the middle. If you don't get some heat to that, it's pretty unappetizing, and that's not going to happen short of med-rare.

 

In some ways, my approach to cooking steak differs from some of the commonly held beliefs. For instance, I don't think insane heat is the way to go. I want a very thin char surrounding uniformly cooked meat. At crazy heat, the char is thicker, the part just inside the char is cooked past where I want it, and the inside is cooked short. Certainly letting the steak rest after cooking (which is crucial) evens it out a bit, but not as much, I think as not cooking it so hard to begin with. Of course, most of us don't need to worry about that because it's essentially impossible for the home cook to approach the heats that these guys use.

 

None the less, as for turning. One reason is nice looking grill marks. If you're going for the 10 o'clock, 2 o'clock marks (that is, put the steak down so it reads 10 o'clock with the grills at noon, and then flip and rotate so it reads 2 o'clock), you're not going to get that if you keep messing with it. Beyond that, you're not going to develop a nice sear if you keep pulling the steak off the grill. In some cases, like with fish, this is absolutely essential. You need to let the fish cook itself free from the grill, otherwise it will stick when you try to turn it.

 

Like sauteing, you can always spot a newb in a professional kitchen if they keep flipping their food.

[Chief Dick]

Thanks for the tips detlef and brent.

 

I'm always looking for a better way to do steaks.

Edited July 26, 2009 by Chief Dick

[TDFFFreak]

So, are they saying that medium rare is perfection? That's how I always eat my steaks. So, if so, medium rare is 105 F on the grill?

 

Any other tips master chef?

 

I'd also like to know why you should only flip the meat once or twice. I don't see how flipping it a lot would effect the outcome - if anything you'd think the juices would stay centered more?

With a lot of types of meat, the best way to cook it is to leave it alone with the grill top closed. Keeping the grill top closed helps the meat evenly and properly cook. If you are flipping the meat more than once (or twice if you really have to), it means that you have to keep opening the grill lid or are cooking the meat a large majority of the time with the meat exposed.

[Kid Cid]

With a lot of types of meat, the best way to cook it is to leave it alone with the grill top closed. Keeping the grill top closed helps the meat evenly and properly cook. If you are flipping the meat more than once (or twice if you really have to), it means that you have to keep opening the grill lid or are cooking the meat a large majority of the time with the meat exposed.

Yup. What happens is that eventually you end up burning the outside while not getting the inside to the proper temperature. Then less you mess with something the better it ends up being.

 

My only exception to the closing the lid rule is for searing the outside of tuna. I want just about 1/8 inch cooked all the way around and you'll over do that if you close the lid.

[Furd]

I'm not sure what you mean by "drying" the steak. I've noted that some recommend that you pat it dry. I don't.

 

My method includes:

 

1) Lightly season with salt (coarse) and pepper.

2) Lightly oil the grill with olive oil

3) Use a hot grill

4) Rotating the steak (on one side only) to get the "cross-hatch" marks

5) Flip it one time. No need to rotate it on the second side.

6) Use tongs to flip it.

7) For godssakes don't pierce it with a fork or cut into it with a knife to see if its done.

8) Let it rest for 5 minutes before serving.

 

The most important thing is to buy a quality steak.

[Kid Cid]

I'm not sure what you mean by "drying" the steak. I've noted that some recommend that you pat it dry. I don't.

 

My method includes:

 

1) Lightly season with salt (coarse) and pepper.

2) Lightly oil the grill with olive oil

3) Use a hot grill

4) Rotating the steak (on one side only) to get the "cross-hatch" marks

5) Flip it one time. No need to rotate it on the second side.

6) Use tongs to flip it.

7) For godssakes don't pierce it with a fork or cut into it with a knife to see if its done.

8) Let it rest for 5 minutes before serving.

 

The most important thing is to buy a quality steak.

Good info here. The only thing I'd change is to oil the meat and not the grill.

[untateve]

Oil, salt, pepper.

 

Sear it at abou 750-800 degrees, one minute per side (1 1/2 - 2 inch thick steak)

 

Remove from Egg and let rest while I bring temp down to 400 degrees.

 

Cook 4 to 4 1/2 mins per side - lid closed.

 

Let rest about 10 mins.

[gilthorp]

I think I picked up this trick from Caveman Nick here...once you get the meat to room temperature, lightly rub it with red wine vinegar before you season it...indirect method, rotate a quarter, flip once, keep the lid on, and let the steak rest before you cut into it.

[AFRO]

Here are a few nuggets I read and I'd love some more knowledge on these:

 

Get meat to room temp before grilling

Dry meat out as much as possible (idea being that the more water in the meat, the more it boils, rather than grills)

Flip steak only once (I've heard this but don't follow this method, I'm a flipper and don't see why this should matter)

When patting burgers, handle the meat as little as possible

For fat hand-patted burgers, indent middle for grease to have room to expand and flatten out burger (vs a plump circle)?

 

I eat my steak MR. (a slightly marbled Ribeye is steak of choice)

 

I do, and recomend the bold stuff.. in Brentastic's post.

 

I will say that how close to the heat I get, in combination with how thick the cut is (and to an extent which cut it is) helps me to determine how long the steak needs to cook --and how well done they want a steak past MR--

I do not typically pat mine dry, I feel like the wetness can be useful to the seasoning sticking on the meat.

in the most basic form I do the following for a simple and tasty steak

 

1-2 tsp of Olive Oil (or extra virgin)

a few squirts of Worchestershire sauce for each side

Kosher Salt and (cracked) Pepper(corns)

(Season salt optional)

 

steps

 

When the meat is room temp, I season. I

f I use Season Salt, that goes on first along with the peppercorn (i prefer the medley) and Kosher salt

please Dont get crazy with the sodium.. just season to taste.. then let it sit for 3-5min.. when it has absorbed somewhat throw on a few squirts of the worchestershire sauce and a few drops of the oil. rub in with finger. let that rest another 3-5 min

 

grill to desired temp and enjoy.

[Big John]

I eat my steak MR. (a slightly marbled Ribeye is steak of choice)

 

I do, and recomend the bold stuff.. in Brentastic's post.

 

I will say that how close to the heat I get, in combination with how thick the cut is (and to an extent which cut it is) helps me to determine how long the steak needs to cook --and how well done they want a steak past MR--

I do not typically pat mine dry, I feel like the wetness can be useful to the seasoning sticking on the meat.

in the most basic form I do the following for a simple and tasty steak

 

1-2 tsp of Olive Oil (or extra virgin)

a few squirts of Worchestershire sauce for each side

Kosher Salt and (cracked) Pepper(corns)

(Season salt optional)

 

steps

 

When the meat is room temp, I season. I

f I use Season Salt, that goes on first along with the peppercorn (i prefer the medley) and Kosher salt

please Dont get crazy with the sodium.. just season to taste.. then let it sit for 3-5min.. when it has absorbed somewhat throw on a few squirts of the worchestershire sauce and a few drops of the oil. rub in with finger. let that rest another 3-5 min

 

grill to desired temp and enjoy.

No green type here?

[sundaynfl]

I put some Rib Eyes directly on the charcoal a couple of weeks ago and they were excellent!! I usually cook steaks on my gas fired grill (let's not get into that debate again!) but this was a nice change!

[untateve]

I put some Rib Eyes directly on the charcoal a couple of weeks ago and they were excellent!! I usually cook steaks on my gas fired grill (let's not get into that debate again!) but this was a nice change!

 

Do you mean a gas fired outdoor stove?

 

I'm sorry. I really can't help myself.

[Jimmy Neutron]

I just got 10 beautiful, all grass fed ribeyes from Montana. I'm gonna invite some friends over, marinate the steaks in a little fresh garlic and olive oil, S&P and cook over hardwood charcoal. Hot & fast - one flip - let stand for 5-8 minutes. Serve with a little carmelized garlic/butter concoction and grilled onions and mushrooms. Steak perfection.

[AFRO]

No green type here?

Hola Big John.

I must have forgotten to seperate the font/and the color..

It was late, and I was on the way to bed...lol

yous guys are awefully observant around here! (wow)

[Chief Dick]

I just got 10 beautiful, all grass fed ribeyes from Montana. I'm gonna invite some friends over, marinate the steaks in a little fresh garlic and olive oil, S&P and cook over hardwood charcoal. Hot & fast - one flip - let stand for 5-8 minutes. Serve with a little carmelized garlic/butter concoction and grilled onions and mushrooms. Steak perfection.

 

I have never marinated a ribeye. Not sure I ever would.

 

May need to try this though, you know, just to make sure.

[Jimmy Neutron]

I have never marinated a ribeye. Not sure I ever would.

 

May need to try this though, you know, just to make sure.

 

I wouldn't say it's a true marinade - obviously a ribeye doesn't need a lot of added flavor or tenderness. The olive oil and garlic combo add a sublte taste and outside texture that I just dig.

[Chief Dick]

I wouldn't say it's a true marinade - obviously a ribeye doesn't need a lot of added flavor or tenderness. The olive oil and garlic combo add a sublte taste and outside texture that I just dig.

 

Do you marinate for a long time or do you brush the olive oil on with the garlic and S&P and let it sit for a bit before grilling?

 

I've never tried the olive oil trick. May have to do it and see. Always open for a new thing. And at the end of the day, I'm still eating steak.

 

Oh darn.

[Jimmy Neutron]

Do you marinate for a long time or do you brush the olive oil on with the garlic and S&P and let it sit for a bit before grilling?

 

I've never tried the olive oil trick. May have to do it and see. Always open for a new thing. And at the end of the day, I'm still eating steak.

 

Oh darn.

 

Not long at all - I usually throw it on as I'm bringing the steaks up to room temp - 2 hours or so.

[BeeR]

Seems like a fine time to re-post this little nuggest of wisdom by Jeffery Steingarten:

 

There are those who view the world in an easygoing manner, thinking that some people prefer their steak rare, and others well done, and that it's simply a matter of taste. But it is not a matter of taste. Harsh and fascistic as it may sound, there is in truth only one perfect degree of doneness. All others are error, at least in those who, like us, agree that steak should be tasty, tender, and juicy.

 

Jeffy is in dire need of a life and a d-bag besides. I like my steaks med rare but to each their own.

 

That said, some good tips IMO - but a good steak is mostly about the quality of the meat itself. For ex I agree w/the one flip but have done several at times and not noticed much of a diff.

 

For a truly great cut I don't put a damn thing on it while cooking or eating - for good/not great steaks, usually a little salt/pepper, also I like the "Montreal" seasoning (which is in no small part S&P anyway).

[Bier Meister]

easy marinade:

 

3-4 chipotles

1/4 C oj

1/4 C soy

1/4 C brown sugar

1/4 C molasses

1 C canola oil

S&P pinch of each.

 

in food processor, blend 1st 5 ingredients until smooth (i also sometimes throw in some toasted seseame oil and samal oelek).... while still blending very slowly drizzle in the oil.

 

very good for ribeyes, new yorks, skirt/flank. i have had steaks in there for a couple of days. oil in marinades can help preserve it (prevent the acid from doing bad things to it).

 

i am more inclined to make sauces than marinades, but still do on occation.

 

 

my most common approach:

get it close to room temp

coat in oil (i often use an infused oil). season both sides with S&P.

10 & 2 for each side. time on grill is determined by cut and thickness.

pull it when it is about r-mr.

give it about 5 min to sit.

[detlef]

Here's the two main steak marinades we use at my restaurants.

 

Our steak of choice at both is Hanger aka Hanging Tender. Hands down the best value in steak and absolutely worth seeking out. The closest thing you'll find if you can't get it is skirt which is almost as tasty and twice the price.

 

The first is a classic sweet and savory blend. You've got to have faith with the fish sauce, at least if you have an aversion to it. Something happens to the stuff when it's cooked that is sublime and it is absolutely made for beef. The combo of beef and anchovy (the main ingredient in fish sauce) pops up in a number of cuisines around the world.

 

The second is a bit more regal, if you will. Absent sugar, it's a bit more classic and versatile as well as really, really tasty.

 

Jujube: (off the top of my head)

2 parts each brown sugar and sweet chili sauce (translucent red sauce sold at Asian markets also called chili sauce for chicken)

3 parts fish sauce

1 part chopped lemongrass

 

Dos Perros: (from Patricia Quintana's book Taste of Mexico)

Keep in mind, we actually don't roast the garlic, rather simply mince it and add it to the rest.

 

Recado de Bistek

Ingredients

 

* 1/4 c Black peppercorns

* 2 tb Whole allspice

* 1 Stick cinnamon, about 2-1/2

* 1 ts Cumin seeds

* 20 Yucatecan oregano leaves_OR_

* 1 1/2 tb Oregano; dried and crushed

* 2 Heads garlic; roasted,

* ;salt to taste

 

 

Instructions

 

In a mortar, a food processor, or an electric spice grinder, grind peppercorns, allspice, cinnamon, cumin, oregano, garlic and salt. Allow paste to dry a little before storing in a glass jar in the refrigerator. To use, dissolve seasoning in a little Seville (bitter) orange juice or vinegar or in a mixture of equal amounts or orange and grapefruit juices. Makes 1 1/2 cups NOTE: Although the Spanish meaning of the name of this seasoning is "a seasoning for steak", its uses are much broader. It is added to pickling solutions and marinades for poultry, seafood, and fish and is also used to flavor broths. from "The Taste of Mexico", by Patricia Quintana, ISBN 0-941434-89-3 from the chapter on "The South", Yucatan typed and posted by teri Chesser 4-98 Posted to bbq-digest by Jim Anderson on May 15, 1998