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Old 06-19-2006, 10:46 AM   #11
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Oh and by the way, you are not slow. I am just not explaining it very well.
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Old 06-19-2006, 11:25 AM   #12
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Michelemarie, we only have a gas grill and it is ancient so it either works at scorch or not at all. So...I can still have perfect steaks every time. Here is my method.

Turn BBQ on and let heat for 5-10 minutes. Prep steaks with whatever rub you wish at this time.

Place steaks on grill for 2 minutes, flip for 2 minutes, flip again (do crosshatch grill marks this time if you like) for 2 minutes, and then one last time for 2 minutes.

This will yield medium rare steaks. If you want them better done add a minute to the last two flips. If you want sauce on your steaks put it on during the LAST few minutes only. Dripping sauce causes nasty flare ups. LOL, also it burns the sugar in the sauce and some folks really object to that taste.

Does that make sense?
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Old 06-19-2006, 11:49 AM   #13
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This is why i never go by cooking times, there are way too many factors that come into play. It is like me giving you directions and say "drive for exactly 15 minutes and turn left" there is trafic, maybe a wreck and maybe you hit all of the red lights. Cooking times are a rough estimate at best.
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Old 06-19-2006, 12:29 PM   #14
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Quote:
Originally Posted by GB
OK here is one way to do it (there are many). Take your hand and make the OK sign, lightly touching your index finger to your thumb. With your other hand touch the flesh in between the base of your thumb and index finger. It should feel kind of mushy. That is rare. Now touch your middle finger to your thumb and feel the flesh in the same spot. That is med rare. That is probably would you would want or maybe a little teesny bit firmer.

If you keep doing that with your fingers, the further away you get from your thumb, the more cooked it is.

Hope that makes sense.

What I did while teaching myself how to do this was I would touch the steak and then do that hand thing and figure out where it felt the same. Then I had a baseline to know what I was looking for. Now I do not need to do the hand thing anymore. I just need to touch the steak and I can tell.
Got it! Boy, do I feel stupid! Thanks for the explanation.
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Old 06-19-2006, 12:30 PM   #15
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Quote:
Originally Posted by Alix
Michelemarie, we only have a gas grill and it is ancient so it either works at scorch or not at all. So...I can still have perfect steaks every time. Here is my method.

Turn BBQ on and let heat for 5-10 minutes. Prep steaks with whatever rub you wish at this time.

Place steaks on grill for 2 minutes, flip for 2 minutes, flip again (do crosshatch grill marks this time if you like) for 2 minutes, and then one last time for 2 minutes.

This will yield medium rare steaks. If you want them better done add a minute to the last two flips. If you want sauce on your steaks put it on during the LAST few minutes only. Dripping sauce causes nasty flare ups. LOL, also it burns the sugar in the sauce and some folks really object to that taste.

Does that make sense?
Alix, I am assuming this is direct heat - high?
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Old 06-19-2006, 12:38 PM   #16
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Do NOT feel stupid! It is not easy to picture without seeing it.
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Old 06-19-2006, 02:19 PM   #17
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Quote:
Originally Posted by Michelemarie
Alix, I am assuming this is direct heat - high?
Yep Michelemarie it is. Thats all my BBQ will do!!
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Old 06-19-2006, 03:46 PM   #18
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I have a 3 burner Weber (Genesis Silver) and my book also said to cook 5 minutes on high direct on each side, then medium indirect (center burner turned off - outside burners at medium) for 4 more minutes - all with the lid down... that's for a 1-1/4" steak.

However, I adjust the searing to no more than 4 minutes per side, then I usually watch the last segment on indirect pretty close... I'll check it with my Thermapen thermometer after the second 4 minutes and adjust the final cooking time accordingly. I couldn't grill without my Thermapen... it was costly but it has never failed me yet!!! IMO, a good instant read thermometer is essential. I was taught the feel method too, but I've never had a lot of luck with it (I think I don't use it often enough)... certanly not as much as with a thermometer.

Grilling is something that can't really be done exactly "by the book". Like all cooking styles, there is an art to it, and it takes practice and adjustment. But a good Weber grill is a great start though.
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Old 08-11-2006, 01:47 PM   #19
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Setting aside the Weber for a moment, I get the best results with steaks cut about two inches thick. I sear each side at about 800 degrees for no more than 45 seconds, then move the steaks to indirect heat. Over indirect heat, I cook for another 15 to 20 minutes at about 400 degrees, turning the steaks over every 5 minutes. Hickory smoke is used throughout the indirect cooking period.

I think the best steak combines direct and indirect techniques, and I would encourage any griller to experiment with this.

Now, back to the Weber... I used a 3-burner Weber Genesis Silver for almost 8 years. During that time I would run the grill on high for 10-15 minutes to preheat. I was always pushing for 550 to 600 degrees. At that temperature, I would grill a 1-1/2" steak for 4 minutes per side for medium. This was over direct heat. It is possible to combine the indirect and direct techniques for steak (and other foods) on the Weber, but I found it a bit challenging with the three-burner configuration.

Finally, I found that my Weber cookbook advised overly long cooking times for every recipe I tried. I learned not to blame the cook!

Good luck,

Russ
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Old 08-11-2006, 01:49 PM   #20
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You may also want to try planking a steak. It can help produce a moist and flavorful cut. Here are some instructions for cedar-planked filet, but alder-planked NY strip is also a hit at our house:

http://www.kalamazoogourmet.com/perfect_cedar_filet.php

Cheers,

Russ
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