steak temperature

[bigplatejake]

at what temperature do yall cook your steaks? i like mine medium well... also i have a three burner gas grill... i have experimented some but i am a long way from where i need to be...

[Papa Tom]

Take the steaks out of the package and rinse them off and put them on a plate to warm up for about an hour before grilling. Heat the grill then turn the fire back to about halfway. Put the steaks on the grill for about 2 minutes with a spatula lift the steak and turn 45* and put back down (on a new spot if possible). Grill until meat browns and flip repeat the two minute drill and cook until the juice that beads up turns to just barely pink. DONE
Put no seasoning on the steaks before or during grilling, you can bush with butter if you want. Never use a fork or poke a steak until it's on the table.
Should be the best steak you can have without involving wood.

[Bowhnter2]

Somewhere between 5-600* near as I can figure. I have the therm pegged.

[HFD26]

Welcome to the forum Bigplatejake. I like my steak med-rare and 2 to 3 minuets per side does it just right. If you like your steak med-well you may go 4 to 5 minuets per side. Being that you just got a new grill you might want to try cuting near the bone if it has one or the thickest part after about 3 minuets and check it out. I am talking about a steak that is 3/4 to 1 inch thick. If it's thinner, you can adjust the time. It wont be long before you learn your grill. Good luck, and enjoy the manly art of grilling and queing.

[Buckeye]

Don't noe whut temp I like mine at.....sumwhere batween a barely audible moo an a faint moo.:sarcastic:

[cappy]

I think Woody Harrelson's character from "The Cowboy Way" said it best (http://www.imdb.com/title/tt0109493/quotes):

Waiter: How would you like your steaks cooked?

Harrelson: Oh, just knock its horns off, wipe its nasty @$$, and chunk it right here on this plate.

[david brace]

Like Zee sez...'Just knock the Moo outta it'

DB

[herper]

I want to hear the death scream of the cow as its being served!! when I order it this way, LOML tries to hear my death screams
Herper

[bigplatejake]

thanks for the welcome hfd26. im gonna try a little smoke with some oak pieces and tin foil. and dont yall do the worchestershire and rub with your steaks? or is that just for big stuff?

[Papa Tom]

thanks for the welcome hfd26. im gonna try a little smoke with some oak pieces and tin foil. and dont yall do the worchestershire and rub with your steaks? or is that just for big stuff?

If your steak is the same texture as a brisket by all means but if you have a good tender cut of meat don't screw it up. The stuff we doll up with rub goes on low and slow for a long time a steak on the other hand is best cooked nekid and blessed with TX BBQ Steak sprinkle on the table or just salt and pepper.

[TexLaw]

I like mine medium-rare. If I cook on the grill, it's usually over a hot fire. With charcoal, you just have to feel it a bit.

If I cook inside, I sear for 2-3 minutes on each side over medium-high heat in an oven safe skillet. That skillet then goes into a 450 degree oven for 5-6 minutes. When they come out of the oven, they rest on a warmed plate or platter, loosely covered with foil. That comes out about right.


TL

[OWENMUSTANG]

I take mine a tad bit more than med rare, tad less than med (try explaining that to the waiters:) )

please note. everyone that has tried my steaks made with the texas sprinkle, has made it clear i might end up missing if i ever stop using it:o

[OWENMUSTANG]

oops, hit submit before typing everything:oops:

i have a 4 burner grill. get her good and hot. wipe the grates down with veggie oil, steaks at room temp..rubbed in texas grilling magic of course..
cook for 2 min rotate 45 deg. cook 2 min. flip, repeate.. rest...eat:)

[bigwheel]

Well in Texas if you want to impress the waitress at the steak house..and you desiring a rare steak..When they axe you how you want it cooked say "Ma'am kindly just knock off his horns..wipe his ***..and run him on by."

Course now we dont eat em like that at my house. We like the hot pink middles whutever that is..so I does em like this:

Set the steak out on the counter till the baked tates is half done..then give it a sprinkle of good steak rub on both sides. We like Obiecue Steak Maker at my house. Then let it set rubbed till the tates get full done which they take about another half hour. When the tates get full done and put to rest..then I crank up my el cheapo gas grill to as high as it will go which is about 450 not counting grease fires:) I put the steak on there and shut the lid and time it 6 mins per side. I then grab one with the tongs and stick it sideways with my Wally World instant read gauge. If it close to 150 I pull it and wrap it..if it aint there yet I cook it a bit longer. Keep em warm and wrapped till its time to eat..letting them swelter in the foil at least an hour or so. Usually always come out with a hot pink middle.

bigwheel

[Paymaster]

I like mine rare. I get the temp pegged and the grill begging for mercy then pop the steaks on and sear both sides( maybe 1 minute per side). Then eat. In a resturant I tell the waiter that I want it to moo when it gets here.

[PitBull]

Ok, Guys your making me hungry. It’s time for some steak p0rn here. :D Oh, and me I sear each side really good (but don’t scorch). Move it to more indirect heat near the coals and cook to firm rare or medium rare with the pit lid on. Usually more rare. I also use Mesquite chunks during the cook. Adds great flavor.

[Bowhnter2]

It’s time for some steak p0rn here.. I also use Mesquite chunks during the cook. Adds great flavor.

Ditto on the mesquite. These were Tuesday night.

[Paymaster]

Man! them look good Bowhnter2.