When I'm grilling steaks I can get them the way I like them, but I can not get the fat to melt with out over cooking them. What am I doing wrong? I know part of the problem is it does not have a thermometer. Steaks are 1" think or however think HEB cut them and I usually quarter them before I cook them. I like them cooked medium
Most important thing for grilling/cooking a steak is letting it get to room temp before applying heat. Take it out of the fridge for a good 2 hrs to lower overall temp.
I salt and pepper them at least an hour before grilling. Gives the salt time to absorb in so as to not all be on the surface and draw the water out, while also bringing it to room temp. ~12 min on the grill should get it to medium.
12 minutes at what temperature? Right now I only have high and low but will be buying a infrared thermometer.
LOL. You really are failing at this grilling and asking for grilling tips thing. Kam is saying to trim the fat off before grilling. Also, why they hell cut it into smaller pieces before grilling? Why not grill whole and then cut into smaller pieces afterwards? Youre losing so much flavor and juices by grilling in small pieces.
My grill tends to get pretty hot, even on low heat. I don't really trust the thermometer on the grill, but I'd guess it's around 350-375. I cook 1-inch boneless ribeyes for ~10 min bc I like them a little less than med-rare, which is why I'm guessing 12 would be good for medium. Always err on the low side, bc you can always put the steak back on, but you can't uncook it.
Btw, if you want classic grill marks, I'd do 3 minutes, then rotate it 45 degrees. 3 more minutes, flip it over. 3 more minutes, rotate 45 degrees. 3 more minutes, done.
Well when I don't know I ask questions. Believe it or not I have picked up some pretty helpful things on ClutchFans.
Get your coals or grill hot enough to hold your hand 1" over it for a 3-mississippi count, longer and it's too cool, shorter and it's too hot. Then grill the meat. 5ish minutes (?) on each side for medium (I don't know how to cook a medium steak) only flip it once. Tent with foil and let it rest on a plate for about 5 mins afterwards. THEN cut it up. Eat.
Season the meat with salt and pepper. Let it sit on the counter for an hour. 35 minutes later crank your grill to 6-700 degrees. Slap those steaks down, let them sit while you blow the foam off of your beer of choice. 4 Minutes later, flip those steaks and take another drink of your tasty beverage. Feel free to wave at anyone nearby and point out the shiny chrome of your grill. After another 4 minutes pull that bad ass piece of grass feed goodness onto a plate with a splattering of Worcestershire Sauce and let it sit for ten minutes. Continue to drink your beverage and Admire your work. After Ten minutes serve with your favorite sides.
1. Bring the steak to room temp before cooking. Just leave it on counter for at least an hour before. 2. DO NOT cut your steak before cooking it. In fact, do not cut your steak for at least 5-10 minutes after you pull it off the grill. 3. Trim the excess fat. You probably won't need to do this if you follow 1 and 2 above, especially if grilling sirloin which doesn't have high fat content.
I would comsider myself a cook. Steaks I've pan fried and finished in the oven traditionally. I got the Weber 2200 portable grill (w stand) and loving it so far. Not perfect at bbq'ing but getting better. The steaks I get are non fatty..NY Strip usually. $30-$50 steak for right around 10 bucks. Can't beat it.
