So the dinner is postponed to the next weekend with good weather as my gf's grandmother passed away.
But I did do a practice round for myself anddd..... I am confused -- that's the best way to explain it.
I wanted somewhere in between of a medium-rare and medium steak so here is how I went about it:
- Took meat out and let it arrive to room temperature
- Used a paper towel to soak up any water on the meat
- Seasoned with salt and pepper (a liberal amount of pepper) about an hour before putting the steak on the grill
- Sprayed "Pan" on the grill to prevent meat from sticking
- Brought the grill up to 550 degrees (it's a gas grill)
- Put meat on grill (the sizzle came out nice and loud, so I figured that's a good sign) and then closed lid
- Waited 3.5 minutes and then opened lid and flipped it EXCEPT when I flipped it the side that was supposed to be grilling looked like hardly anything had changed! So I thought to myself...maybe it's supposed to be like that and then closed the grill and waited another 3.5 minutes for the other side to grill.
- Opened the grill after 3.5 minutes and the steak still looked quite a ways away from actually being edible. -- the temperature dipped a bit to 500 but I made sure to not let it dip any lower.
- So I let it sit on the grill for 2.5 MORE minutes EACH side and then finally it looked like it was edible.
- Pulled it off the grill (total cook time ended up being: 6 minutes x 2 sides = 12 minutes at 500 degrees).
- Sat down to start eating after letting it rest on the plate for 10 minutes and the outside parts of the steak definitely looked and tasted more medium to well done, rather than the meadium-rare to medium that I wanted
- I was a little disappointed and then I was just confused when I got to the middle of the steak because it was RARE! Like as RED as it can be.
What happened? How come it took the steak so long to change colour on the grill and then how come the middle of the steak was rare while the other parts were well done? Was the grill not hot enough? Too hot?
I'm confused .
Sorry for the long winded post but I just wanted all to know exactly what I did so they can pinpoint where I went wrong.
I'm going to go through another test run on my own this weekend probably.
- MJ
But I did do a practice round for myself anddd..... I am confused -- that's the best way to explain it.
I wanted somewhere in between of a medium-rare and medium steak so here is how I went about it:
- Took meat out and let it arrive to room temperature
- Used a paper towel to soak up any water on the meat
- Seasoned with salt and pepper (a liberal amount of pepper) about an hour before putting the steak on the grill
- Sprayed "Pan" on the grill to prevent meat from sticking
- Brought the grill up to 550 degrees (it's a gas grill)
- Put meat on grill (the sizzle came out nice and loud, so I figured that's a good sign) and then closed lid
- Waited 3.5 minutes and then opened lid and flipped it EXCEPT when I flipped it the side that was supposed to be grilling looked like hardly anything had changed! So I thought to myself...maybe it's supposed to be like that and then closed the grill and waited another 3.5 minutes for the other side to grill.
- Opened the grill after 3.5 minutes and the steak still looked quite a ways away from actually being edible. -- the temperature dipped a bit to 500 but I made sure to not let it dip any lower.
- So I let it sit on the grill for 2.5 MORE minutes EACH side and then finally it looked like it was edible.
- Pulled it off the grill (total cook time ended up being: 6 minutes x 2 sides = 12 minutes at 500 degrees).
- Sat down to start eating after letting it rest on the plate for 10 minutes and the outside parts of the steak definitely looked and tasted more medium to well done, rather than the meadium-rare to medium that I wanted
- I was a little disappointed and then I was just confused when I got to the middle of the steak because it was RARE! Like as RED as it can be.
What happened? How come it took the steak so long to change colour on the grill and then how come the middle of the steak was rare while the other parts were well done? Was the grill not hot enough? Too hot?
I'm confused .
Sorry for the long winded post but I just wanted all to know exactly what I did so they can pinpoint where I went wrong.
I'm going to go through another test run on my own this weekend probably.
- MJ