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Old 05-29-2012, 03:26 PM   #71
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When I do steaks on the grill (other than for me) I like to get it ripping hot, however hot I can make it with the charcoal. Put them on and sear them, then move them to a cooler part of the grill to let the heat cook deep inside. You may not get the deisred results with using only one method.

Also if you get a probe be sure you know its limits. Mine is rated to 425F. I do have a heat gun that I can use but that actually isn't great because it is hard to get the temp at the grate without shooting through to the charcoal.
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Old 05-29-2012, 03:58 PM   #72
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The frozen meat in the middle theory is definitely the most logical one I think.
So next time, I'll take the meat out even earlier.

But any thoughts on why the meat took so long to change colour on the outside? Shouldn't it have changed colour after the first 3 minutes?
I'm assuming the lid thermometer reports lower temperature than what the grate actually is, so if anything the grill was actually hotter than 500 degrees...shouldn't the steak start to turn brown?
When I flipped it all I saw were the grill lines and barely any colour changing.

- MJ
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Old 05-29-2012, 04:13 PM   #73
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mj88....Ideally, it's best to thaw frozen meat in the fridge over a day or two, then take it out and bring to near room temp before cooking.

If you did not get nice black grill marks and hardly any change in surface color your grate temp was not high enough.
If you're able to put your hand just a few inches over the grate for more than, say, a couple of seconds your grill is not hot enough.
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Old 05-29-2012, 04:15 PM   #74
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If the steak was frozen in the middle it could be acting like a heat sink and make it take longer to darken the outside.

Thaw the steak completely in the fridge. If you feel a need to take it out early to bring it to room temperature (debatable if this is effective) do so with a fully thawed steak.

If the steak was fully thawed your hood thermometer might be seriously off. Just because it reads 500F doesn't mean it has a clue as to what it is talking about.
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Old 05-29-2012, 04:17 PM   #75
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Quote:
Originally Posted by mj88 View Post
The frozen meat in the middle theory is definitely the most logical one I think.
So next time, I'll take the meat out even earlier.

But any thoughts on why the meat took so long to change colour on the outside? Shouldn't it have changed colour after the first 3 minutes?
I'm assuming the lid thermometer reports lower temperature than what the grate actually is, so if anything the grill was actually hotter than 500 degrees...shouldn't the steak start to turn brown?
When I flipped it all I saw were the grill lines and barely any colour changing.

- MJ
Salting the meat at least an hour ahead is the best way to tenderize it and add flavor. Check this out: Steak Recipe: Turning Cheap “Choice” Steak into Gucci “Prime” Steak (Warning: This blogger uses blunt language that may offend some people.)

I don't measure the grill temperature; I have a gas grill and I just turn it on high on both burners for at least 10 minutes. I brush the steak lightly with oil, not the grill grates. Then I reduce the burners to medium and put the steaks on the grill.

After grilling for about 3 minutes per side, I measure the temperature of the meat with an electronic probe thermometer. Remove the meat from the grill when the temp is about 10 degrees below the final temperature you want. If it's not high enough after six minutes, turn one burner to low and move the meat to the low side; check again after two minutes. Exactly how long to leave it on depends on the temperature of the meat and the final temp you want; experience will help.

Here's a meat temperature chart. Hope this helps.
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Old 05-29-2012, 04:23 PM   #76
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Is it a charcoal grill? A gas grill?
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Old 05-29-2012, 04:24 PM   #77
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Is it a charcoal grill? A gas grill?

Gas grill.
4 burners.
I had all 4 on high for 5 minutes before putting meat on.

- MJ
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Old 05-29-2012, 04:25 PM   #78
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I don't measure the grill temperature; I have a gas grill and I just turn it on high on both burners for at least 10 minutes.
This is assuming your grill is operating at or near peak performance.
Gas grills don't operate efficiently if the burners are not clean and full of gunk, resulting in much lower temps. Also, if using lava rocks, make sure they're spaced evenly, not full of gunk, and not restricting heat flow.
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Old 05-29-2012, 04:26 PM   #79
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Gas grills can take a surprisingly long time to heat up and be ready for cooking. They aren't instant on.
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Old 05-29-2012, 04:28 PM   #80
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I would try spritzing a bit of water on the grill to test the temperature. When I make pancakes a drop of water should dance. I think on the grill, the water should just immediately turn to steam, if it is hot enough for steak. Anyone?
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