Low and Slow or Hot and fast?

[Scotch]

Quote:

Originally Posted by sunnysmile I have T-bones to grill for the 4th, but they are only about 1/2 - 3/4" thick. We like medium doneness. What do you suggest for length of time per side?

It's really hard to judge the time on any cut of meat that thin, and it's going to depend a lot on your grill. On my gas grill, I'd turn up the heat to max and do the ½" steaks about 2 minutes per side, the ¾" steaks about 3 minutes per side, then let them rest, covered with foil or another plate, for about 5 to 10 minutes before serving.

[Dom1183]

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Originally Posted by R Hill grill those bad boys at 3000 degs to MR

3000 degrees? My goodness, what are you cooking in? A cremator?

[CasperImproved]

Quote:

Originally Posted by Dom1183 I like to grill my 1 1/2 inch beef tenderloin steak at 500F+ for the amount of time in needs to get to medium - rare (usually 4 or 5 min as side). But many folks (my father-in-law) likes to grill at 375Fish for a longer time. Which way do you grill your steak and why? Do certain steak cuts need different methods? Lets assume all cuts are the same size (1-1/4 to 1-1/2 inches thick). Also, what's you favorite cut ?

Dom - High temps and quick complete for tender cuts. Long, slow, and low should be reserved for tougher cuts.

Bob

[bourbon]

Quote:

Originally Posted by Uncle Bob For the cuts between the Branding end, and the Roping end....Hot and Fast over a Lump Charcoal/Wood Coal fire to sear....Off to the side to finish..... Favorite Cut?....Toss up between a Porter House, and a "Cowboy Cut" Rib-Eye

Agreed the only addition is a touch of salt and pepper at the table and it's heaven