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HomeOff Topics › Need some help with the BBQ
04-23-2009 03:32 PM  9 years agoPost 1
zozie

rrApprentice

Mississauga, Ontario, Canada

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So here's my returning issue.... I can never get my steaks right.... I just got some nice pieces from the butcher shop for tonite. They're almost 2" thick I like mine rare, the wife and here sister like it medium rare. So now the question... Can you recommend a temperature and rought time per side on 2" steaks? I always either overcooke them to medium well, or leave them raw.....
any thoughts?
thanx

No honey I got that used.... MAAC#73745

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04-23-2009 04:07 PM  9 years agoPost 2
whirlyspud

rrKey Veteran

USA

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Only one thing to do.....Buy more and practice. I have good luck with a pretty hot fire and like 4 to 5 minutes or so per side on a 2inch cut. Cook the others for the same time, but then move to a cooler part of the grill for an extra few minutes to finish them off.

Mike

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04-23-2009 04:36 PM  9 years agoPost 3
duvlitho

rrNovice

Gilbert, Arizona

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I like to sprinkle both sides with garlic salt and Mccormicks Montreal seasoning! YUM! as for cooking... I use this method.

http://www.youtube.com/watch?v=hc89YRlPSGg

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04-23-2009 04:54 PM  9 years agoPost 4
dr.olds

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Brampton Ontario

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Hey zoly

Bring em by my place and i'll cook em up for you .

Noel

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04-23-2009 04:58 PM  9 years agoPost 5
hockeysew

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Co-USA

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Look online and you will find a reference as far as the firmness of the steak while it is cooking. It works really well and breaks it down into rare, med rare etc.
Just press on the steak with a fork while it is cooking and the more done it is, the firmer the steak will be.

Use a very hot grill as it is easier to cook with than a colder one. With what you are describing you pretty much just want to sear the meat.

Look up Omaha steaks- They have a really good chart for cook time also...

Liberals are like a "Slinky", useless but entertaining when pushed down stairs....

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04-23-2009 05:34 PM  9 years agoPost 6
jester4

rrKey Veteran

Brampton, Ontario

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Don't forget to "tent" them after they are done. Let them sit for about 5 minutes covered.

I cut my tenderloin steaks about 1-1/2" inches. I like them medium (more rare than well). Over high heat cook 2 minutes each side, then over low-medium heat cook another 2 minutes. I guess it depends on your grill.....

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04-23-2009 05:40 PM  9 years agoPost 7
S76 Mech

rrElite Veteran

Hatboro, Pa.

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+1 on what Jester said. Exactly!

Also, I use Kosher salt with Montreal Steak seasoning, you'll be licking your lips for a long time.

Gaui Greatness X7, X5, NX4, X3

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04-23-2009 06:03 PM  9 years agoPost 8
Ronald Thomas

rrMaster

Gainesville, Fl, USA

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Ok if you have a good cut of steak and you are cooking over an open flame do this:

(1) Let the steaks sit covered until they are room temperature.

(2) Season with ONLY salt and pepper but slightly over-season....why you ask.....because as the steaks cook, the juices will run some of the seasoning off leaving the perfect amount on the steak.

(3) Set the grill on med/high to high heat, place the steaks on the grill, and let them cook for 4-5 minutes on each side because they are thick . DO NOT continuously flip them!! Let them cook for the allotted time on one side and then flip ONCE and let it cook on the other side.

(4) Remove from the grill and let them sit for 10-15 minutes covered (tenting as described as above)

Enjoy!!!..............Ron

I have a BAD A$$ lime chicken recipe also if you like

Team MikadoUSA 480XXTreme, 550SX, 600SX, 700XXTreme, 800XXTreme!!

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04-23-2009 06:05 PM  9 years agoPost 9
Auto180_OCMA

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Futaba City Z (Mobara)

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Any ideas about good recepie for a Porter House

AMA 334000

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04-23-2009 06:13 PM  9 years agoPost 10
hockeysew

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Co-USA

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Season with ONLY salt and pepper but slightly over-season....why you ask.....because as the steaks cook, the juices will run some of the seasoning off leaving the perfect amount on the steak.
I was led to believe where you are to wait on the salt until you remove the steak from the heat. Only apply it during the "Tempering" process (Where it is off the heat sitting under the tent)-otherwise it will make the steak tough.
Butter on it while it is cooking is great!

Liberals are like a "Slinky", useless but entertaining when pushed down stairs....

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04-23-2009 06:27 PM  9 years agoPost 11
Bart B

rrKey Veteran

chicago illinois

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Just like was said.It's a skill and taste done on your grill,so practice and take notes.

I extra season and leave the fat on.....
Let it drip on the HOT FLAMES and charr the out side,flipping only once.
Let it stand before enjoying.Remember,it's still cooking on the table.
yum

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04-23-2009 06:36 PM  9 years agoPost 12
Auto180_OCMA

rrApprentice

Futaba City Z (Mobara)

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Now thats what i call steak
Thanks i m going to start the BBQ

AMA 334000

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04-23-2009 07:16 PM  9 years agoPost 13
ShankBones

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La Quinta, CA USA

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BBQ Steaks
Lots of great tips here. I'm the Master Griller in my family. Favorites are BBQ Beef Ribs and Rib Eye Steaks. They don't call me ShankBones for nothing.

Zozie, there is no mention on what grille you use, Gas or Charcoal?

One huge trick I use is not to put the steaks on the grille right after the fridge. Putting the steaks on the grille too cold will take away from the tenderness, especially for rare or Med rare.

I let them (Rib Eye/Porter House)sit seasoned and marinated between 30 to 45 minutes but no more than an hour ambient temp, before they hit a HOT grille 475-550 degrees minimum.

Zap'm 4 (rare) to 5(M rare) minutes each side not covering the grille while watching for any flare ups with a stream spray water bottle to cut the flare up.

Don't keep turning or moving around.

Another small tip is to pour the leftover marinate over the steaks while cooking.

"That's the ShankBones Way"

"Whats Right is Right and Whats Wrong is Not Flying"

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04-23-2009 07:35 PM  9 years agoPost 14
dr.olds

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Brampton Ontario

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One of the most important things to remember is to let the meat sit on the counter and come up to just below room temperature before cooking.I like to melt a 1/4c of butter , add steak spice,a wack of crushed garlic, and a splash of worchestershire sauce. coat the steaks liberaly and put in the fridge for 10 minutes to let the butter harden up. I heat the grill up as hot as it will go. Cook for 2-3 minutes turn 45 deg for cross grill marks cook for 1-2 minutes more then flip and repeat. The butter gives you a nice initial blast of flame to help seer the meat well. If I am cooking beyond medium I usualy finish it off using indirect heat. Like others have siad make sure to rest the meat for 5 minutes. Keeping in mind that the meat will continue to cook while it rests( 5-10 degrees more in temperature)

Noel

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04-23-2009 07:52 PM  9 years agoPost 15
ShankBones

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La Quinta, CA USA

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Getting Hungry
Dang!!! I'm getting hungry with this great topic on steaks.

I'll catch up with you guys later, I'm going to my butcher for few cuts to make dinner tonite.

Making list now...potatoes,mushrooms,asperagus,garlic bread and salad....Gotta Go!

"Whats Right is Right and Whats Wrong is Not Flying"

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04-23-2009 07:59 PM  9 years agoPost 16
evoflight

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Westchester, NY

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I just started making my steak on a cast iron, man do they taste great. But anyway, to make life easier you should just get a thermometer. Cook the steak on one side for about 3 minutes then flip. Cook the other side until it's the temperature you like. It's hard to go by time because steaks will cook differently. Medium-rare is about 145 degrees.

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04-23-2009 08:02 PM  9 years agoPost 17
GimbalFan (RIP)

rrProfessor

Big Coppitt Key, FL

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If you like 'em well-done (apparently not many do), a more marbled cut like a ribeye will hold up better and still be juicy and tender on the plate. I gotta have mine VERY well done -- can't enjoy 'em if there's ANY red showing. Most of you would cry to hear how long I cook a 1" ribeye.

op-thwop-thwop-thwop-thwop-thwop-thwop-thwop-thwop-thwop-thwop-thwop-thwop-t

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04-23-2009 08:13 PM  9 years agoPost 18
jester4

rrKey Veteran

Brampton, Ontario

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My wife likes hockey pucks too

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04-23-2009 08:24 PM  9 years agoPost 19
GimbalFan (RIP)

rrProfessor

Big Coppitt Key, FL

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My wife likes hockey pucks too
Ever wonder why most of us don't need appendices and tonsils anymore?

It's primarily because around 150k years ago we began cooking our meats -- at first probably just to warm 'em up -- and we eventually began cooking 'em long enough to neutralize the majority of the germs and other contaminants.

Plus they taste better well-done, as tasteful folks everywhere already know.

op-thwop-thwop-thwop-thwop-thwop-thwop-thwop-thwop-thwop-thwop-thwop-thwop-t

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04-23-2009 08:29 PM  9 years agoPost 20
hockeysew

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Co-USA

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My wife likes hockey pucks too
Does that make you a Mother Pucker?

Liberals are like a "Slinky", useless but entertaining when pushed down stairs....

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