How to grill a steak - medium rare

[Haeder]

Gas grill (because I'm too much of a lazy prick to use charcoal even though charcoal = awesome)

1 - Make sure you are cooking on cast iron or ceramic grates. If your grill has the whimpy, thin, wire grates please kill yourself now.

2 - Allow the grill to run on medium-high with the lid closed for 15 minutes. Hot grates sear the outside of the meat and keep the bloody, juicy goodness inside.

3 - Enjoy the sizzle as you place your steak on a hot grill. The lid stays open from this point on.

4 - You may rotate your steak 1/4 of a turn after about 4 or 5 minutes if crossed grill marks are your thing.

5 - The steak is ready to flip when it begins to bleed on top. This means the middle is beginning to cook. Flipping a steak more than once makes you gay.

6 - Remove when the steak begins to bleed again. Medium rare goodness. Allowing the steak to rest for a few minutes is fine as it will continue to cook for a short while after being removed from the grill. Eating it immediately is fine too.

If medium-well or well done is your thing you are wrong. Only chicks and mudweasles like an overcooked steak.

[Awful Me]

That post is perfect on every level.

[SatansCheerledr]

I cook the perfect steak, (see turtles steak thread) if you vary from my method in any way you are doing it wrong. This is not open to discussion. If you think this is open to discussion I highly suggest you immediately fill your mouth with semen as I can guaranty you will find it pleasurable.

[Lil'GlubGlub]

Gas grill (because I'm too much of a lazy prick to use charcoal even though charcoal = awesome)

1 - Make sure you are cooking on cast iron or ceramic grates. If your grill has the whimpy, thin, wire grates please kill yourself now.

2 - Allow the grill to run on medium-high with the lid closed for 15 minutes. Hot grates sear the outside of the meat and keep the bloody, juicy goodness inside.

3 - Enjoy the sizzle as you place your steak on a hot grill. The lid stays open from this point on.

4 - You may rotate your steak 1/4 of a turn after about 4 or 5 minutes if crossed grill marks are your thing.

5 - The steak is ready to flip when it begins to bleed on top. This means the middle is beginning to cook. Flipping a steak more than once makes you gay.

6 - Remove when the steak begins to bleed again. Medium rare goodness. Allowing the steak to rest for a few minutes is fine as it will continue to cook for a short while after being removed from the grill. Eating it immediately is fine too.

If medium-well or well done is your thing you are wrong. Only chicks and mudweasles like an overcooked steak.

That post is perfect on every level.


No, it's not.

First of all, How thick and what cut of beef?

because if you are talking about a 1" strip steak, the aforementioned time will not produce a medium rare. it will most likely be med well or well done.
4 x 4-5 min= 16-20 minutes

the only time a steak should take that long to cook to med rare is if you're talking about a 32 oz porterhouse.

also the reason for letting the meat rest is to allow the blood to redistribute itself throughout the muscle. when you cook, the blood is pushed toward the center.

[Jef Leppard]

what you didnt like the other steak thread?







god i hope this turns into some other fanboy shit, that shits funny

[DoughBoy]

Searing the meat doesn't "keep the juice in", it just creates a nice tasty crust. Weigh your steak before then cook it without searing and weigh it. Repeat and sear it this time. They lose the same amount of liquid.

Mythbusters for the win.

[Nothing Sound]

Searing the meat doesn't "keep the juice in", it just creates a nice tasty crust. Weigh your steak before then cook it without searing and weigh it. Repeat and sear it this time. They lose the same amount of liquid.

Mythbusters for the win.

This was also tested by Alton Brown on the Food Network.
It is a myth. Searing your meat does nothing for the juiciness.

[Dopie Opie]

I cook the perfect steak, (see turtles steak thread) if you vary from my method in any way you are doing it wrong. This is not open to discussion. If you think this is open to discussion I highly suggest you immediately fill your mouth with semen as I can guaranty you will find it pleasurable.

I am not big on correcting people's posts.....but this one is real bad, especially with your arrogant tone.

What the fuck ????

[Glenn Dandy]

good meat.... extremly hot cast irom pan...140 seconds both sides bloody.

[Hudson]

Learned to cook beef by the fist method..yours is all wrong sir!

[Glenn Dandy]

my new girl gave me the cast iron thing.... i just stole food to eat.....but these cast iron pans seem to rule?

[SatansCheerledr]

I am not big on correcting people's posts.....but this one is real bad, especially with your arrogant tone.

What the fuck ????

This is the new way the word guarantee is spelled. This is not open to discussion. If you think it is you should immediately sit on a bowling pin as I guaranty you will enjoy it.

See? All better now.

[NorfCal]

All that was missing was the smoke chips, which add the one thing that charcoal grills have over gas grills- that smoky, barbecue taste.

Use a small tin and fill it with presoaked hickory or mesquite chips. Put the tin on the grill off to the side when you first fire it up, and the chips should be smoking when you are ready to cook. Keep the lid down while cooking.

Mmmm, barbecue...

[Lil'GlubGlub]

All that was missing was the smoke chips, which add the one thing that charcoal grills have over gas grills- that smoky, barbecue taste.

Use a small tin and fill it with presoaked hickory or mesquite chips. Put the tin on the grill off to the side when you first fire it up, and the chips should be smoking when you are ready to cook. Keep the lid down while cooking.

Mmmm, barbecue...


agreed. You don't even need a tin, just some aluminum foil.


for poultry or fish, try mixing tea leaves and wood chips for a unique flavor.