[Cooking Opinion] Grilling Steaks, What Level of Done-ness Do You Like and Why???

Nothing brings out the flavor of a well done steak like some ketchup.

 

Lol, now thats livin'!

 

Medium rare because that's how you buy it

 

Medium rare.

Tried rare once. It was okay.

 

Medium

 

I can go rare on less fatty meats like fillet

I usually go for medium rare or even medium for more marbled cuts like rib eye

I feel like if you cook a marbled steak rare, you are not cooking the fat enough in order to melt it and baste the steak in it from the inside.

 

I'm the same way. I liked more well done before but now like medium rare.

I was at a BBQ last night and was just talking about the same thing. You want to make sure the outside of the steak is done to kill any possible pathogens on the outside that may have gotten there during butchering and handling. As others have noted the inside of a steak you don't have to worry about so much as compared to hamburger where all of the meat has been processed and has had a much greater chance to be contaminated. That said it is still a good idea to make sure the meat is hot throughout even if it is still rare in the middle.

 

He ordered a steak at Cheddars- he got what he was he asking for. That's like saying you don't like Filets anymore because you had a bad experience with one at Chilis.

I feel sorry for people who don't know any better than to order their steak medium-well or well done.

Medium should be the highest you ever go. Personally I go with Rare+.. and +1 to the guy who bashed those who use A1 or other steak sauces.

 

Cooking a steak past medium rare is one of the worst cooking mistakes one can make. There is no reason to buy a high quality cut of steak if you're going to cook it beyond medium rare.

 

This is steak perfection.

<iframe width="560" height="315" src="https://www.youtube.com/embed/GZ4xl7XJM08" frameborder="0" allowfullscreen></iframe>

 

During the searing on the final side, lately I've been basting it with a little butter, garlic, thyme, and rosemary. It's awesome.

And of course medium rare. Anything more is like asking for your sushi to be deep fried.

 

My entire steak grilling universe has turned upside down!

Gotta try this! Thanks!

 

I cook my steaks over charcoal in my Big Green Egg at about 500-600 degrees. I judge the heat by how long I can hold my hand over the grill. I want to be able to keep my hand there about 3 seconds before it gets too hot.

I also like thicker steaks. I cook them on one side for about 4 minutes, then the other side 3.5 minutes or so. Taking the steak out of the frige to get to room temperature is a must, otherwise it won't cook properly.

I only season with kosher or sea salt and pepper. I sometime marinate a steak, but I will only do that if it's not the best looking cut. If I have a beautiful steak, it's salt and pepper only.

If I grind my own ground beef for burgers (1/2 sirloin, 1/2 chuck), I prefer it medium. I would never buy nice cuts and turn them in to a medium burger, though. That's just my preference on burgers.

 

Aren't steak and 'at Chedders' mutually exclusive?

 

They should be. It's like saying that oysters and soft shell crabs are disgusting because you ate them at Joe's Crab Shack once.

 

I will be doing this on my Egg soon. That looks absolutely delicious!

 

Similar to donnie's video:

If you have the time, a smoker, are serving a bunch of people and want to show off a bit, buy a whole sirloin, rub with salt/pepper, smoke it like you would a brisket (8 hours-ish, internal temp around 120), let it rest for 30 mins+, slice to desired thickness, more salt/pepper, then grill. Best black & blue steak ever.

 

Depends on thickness. Turn only once to get that nice crusty sear. Use a cast iron if possible.

Once you cook enough of them you can tell usually tell how done they are. Always cook under than over. Can't fix an over cooked steak.