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Old 03-11-2008, 10:45 AM   #11
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I get Prime at my local market. It all depends on your area and of course the market.

I may have to go get a nice Ribeye on the way home tonight!
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Old 03-11-2008, 10:57 AM   #12
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Greetings, everyone!

Wow...thanks for the input! I realize I didn't give my "technique" (if you can call it that..LOL) of grilling the steak....

I will vary between sirloin (my favourite), rib eye, and t-bone. I've dallied with different cuts *hoping* to find that it's my CHOICE of meat that's the issue (not the person who's grilling it!). No luck.

I do bring the meat out about half an hour or so before grilling, and season it. I talked to a chef that makes THE best steaks I've ever had at a steakhouse, and he said to make a "butter rub" and smear it on the steak grill side down. Butter and your choice of herbs. It did taste better...but it's the texture I'm having the biggest problems with.

Have read some wild suggestions online...marinating in coffee. Soya sauce. Buttermilk.

Where does a girl begin? :oD
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Old 03-11-2008, 11:06 AM   #13
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how do you cook your steaks gingerlaurie (rare, med rare, well done, etc)? That is something that will have a big affect on the texture.
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Old 03-11-2008, 11:06 AM   #14
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ginger, try mashing 1/4 tsp of basil and just a pinch of dill in 2 or 3 tbsps of butter with a fork. my fave compound butter.
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Old 03-11-2008, 12:01 PM   #15
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A 1" NY Strip (bone-in) cooked on medium to med-high, 3-4 minutes per side will turn out a medium steak.

Let the steak warm to room temperature before grilling, usually takes 15-20 minutes. Preheat the grill. When you remove the steaks, let them sit covered for a minimum of 5 minutes.
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Old 03-11-2008, 12:31 PM   #16
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I'm growing up gradually, so I no longer like my meat "well done". LOL!

Medium well is where I'm at now...leaning towards medium.

I've remembered to "rest" the meat after grilling so the juices don't flow...buckytom, I've never thought of using dill! Sounds wonderful!

Proper temperature is key, obviously, so Jeekinz, if I'm liking it medium well, how long per side at med-high heat...? I have to admit that I like the "charcoal" edges...I'm one of those odd people that pretty much love oddly burned things...cookies, toast, etc.

As I said, I'm growing. Up. :oD

(Or at least I'm trying to!)
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Old 03-11-2008, 12:50 PM   #17
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Start the steak on high heat, just before you flip it turn down the heat to med to med-high. That will give you the burnt edges. You really can't have that burnt edge on anything but a thicker steak otherwise it will be overcooked.

Oh yea, only flip the steak once. And don't be poking and prodding it while it's cooking. Use tongs.

When you are able to cook to the desired temp, you can play around with grill marks and different fuels and techniques.
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Old 03-11-2008, 01:03 PM   #18
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Remember that the steak will continue to cook while resting.....
Add that to your cooking time calculations.
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Old 03-11-2008, 01:09 PM   #19
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I just thought of something. Since you like the charcoal flavor, why not pick up a small charcoal grill like a Weber Ketle or similar? You can use wood lump charcoal or briquetts in it. Then you'll have the flavor you want without incinerating the steak. I use both gas and charcoal grills. Actually, I like the lighter fluid taste on my hotdogs....don't ask why, I just do.

It really isn't as troublesome as people think, and usually takes the same amount of time as a gas grill to preheat.
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Old 03-11-2008, 01:31 PM   #20
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Quote:
Originally Posted by Jeekinz View Post

It really isn't as troublesome as people think, and usually takes the same amount of time as a gas grill to preheat.
I have to disagree. I agree with the rest of your post Jeekinz and think your advice to the OP is good advice, however my gas grill is heated and ready in 5 minutes. I have never seen charcoal grills be ready that fast.
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