Comments on: Top 10 Steak Grilling Tips

By: Steve Fleischman

Steve Fleischman — Sun, 08 Jan 2012 20:45:03 +0000

Doneness: THE BOUNCE
Get you know your steak by pushing on the surface
with your spatula and understanding “the bounce” of the spatula.
What you are trying feel for is the wellness-rawness of the meat. It takes some practice but once you get it you amaze your guests by always knowing Med to Rare and becoming a grill expert.
ALSO: BUTTER
The major steak houses pass salted butter on the top of the steak
before serving for flavor and presentation. I always make one or two passes with a stick of butter on each side. Creates flavor and the “look” of a really moist steak.

By: Jack

Jack — Thu, 23 Jun 2011 20:39:38 +0000

I see lots of mythology in these posts. Here’s what I’ve learned:

Reducing the chill from a fridge ahead of cooking does help to cook more evenly inside and out.

Salting ahead of cooking doesn’t extract enough moisture to make any difference, but does add lots of flavor to the sear.

Searing doesn’t seal in juices, it only makes it taste and look better.

Tongs are just easier to use and provide better control. Unless your stabbing the beast to pieces, a fork is just fine.

Charcoal fluid contains carcinogens, use with extreme caution! Also, it is not a medium for purifying, it doesn’t burn with enough heat for that.

Using the oven does not dry out the meat. It’s all how you use it. Many if not all chefs start a large steak on the grill (400-500F) and finish it in the oven (350F). Same can be done on a grill with varied heat zones.

Use a combination of timing and touch to determine doneness. Use a quickprobe if you must. It all depends on grill heat (factoring outdoor temp, wind, rain, surface size), meat thickness, muscle to fat ratio and whether it has a bone or not.

To turn frequently or not is interesting. Consider the Churrasco method where is it constantly turned and is cooked perfectly. I tend to turn once for under one and a half inches and maybe more turns for thicker. A full roast beef is great when periodically turned.

–Enjoy

By: bruce

bruce — Wed, 08 Jun 2011 06:25:04 +0000

I do a steak exactly like that but I was taught sometime ago not to salt raw beef before cooking. Maybe I’m confused and that just refered to ground beef for burgers. I just use a little onion powder and pepper, and salt can be added as desired after cooking. But as far as the rest of the technique… perfect steak every time!Thank you.

By: georgetown youth baseball

georgetown youth baseball — Mon, 06 Jun 2011 21:28:50 +0000

this is really great tips on steak

By: Johnny

Johnny — Wed, 04 May 2011 21:26:51 +0000

Great tips! Thanks!!

By: nando

nando — Wed, 30 Mar 2011 20:50:16 +0000

I’m heading straight to my grill all this STEAK talk made me hungry YUMMY . Thanks for the article

By: Chuck Hurst

Chuck Hurst — Sun, 29 Aug 2010 14:48:14 +0000

I’ve been grilling for the past 25 years and I’ve never done any of the steps outlined above, but my steaks come out fantastic everytime. Gas grill, right out of the fridge.

By: Maureen

Maureen — Mon, 16 Aug 2010 18:13:51 +0000

It's always a personal preference when seasoning steaks. If you want to use a marinade, check out this list. When adding cheese, it's always best to add it after the steak is off the grill, while it's resting. It will still be hot enough to melt the cheese. [WORDPRESS HASHCASH] The poster sent us '0 which is not a hashcash value.

By: Jophus

Jophus — Wed, 04 Aug 2010 19:08:15 +0000

What about marinades? I plan on grilling some top sirloin steaks soon and I planned on marinading them for 24 hours. Is this a bad idea? Is it better to just put some oil, salt and pepper on them instead of marinading? I would like to add either feta or blue cheese on top of the steaks. Should I add the cheese as the steak is simmering after grilling? Thanks.

By: JTNK

JTNK — Wed, 09 Jun 2010 07:15:15 +0000

Thanks ! This the great grilling tips for everyone who like delicious grilled steak and BBQ.