What if I do?

I should post in this thread. I make a mean steak. I like to fire up the grill for the extended family--my nieces call me "Uncle Steak" instead of "Uncle Steve."

I use New Yorks for the most part, but I understand why purists would prefer rib eyes. I dry rub them with garlic/lemon pepper/lawrys salt. I use a propane BBQ that's hooked up to the mainline for the house. I hate worrying about running out of gas.

Sear one side, then flip and cook and flip once more. Nobody in the family likes em too rare so we get a solid medium.

I would suggest (and Ive grunched so its likely been mentioned) that understanding one's grill is the most important aspect of getting this right.

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I would suggest not using a grill.

i like a grill flavor sometimes, variety is the spice of life

also it probably cooks tbones better, dunno about other bone in cuts

i posted some steaks cooked on a gas grill earlier in the thread. i think for people who like medium steaks that most gas grills are sufficient, but for rare/medium rare it is hard to get a good char/crust without overcooking.

i haven't cooked a steak on charcoal in a very long time. i imagine the alton brown grill grate directly on charcoal technique would work really well.

Chimney method works great. The best steak I've ever had was made over the super hot coals of a campfire. Awesome crust, cooked perfectly throughout.

Quoting my own posts of grilled medium-rare steak and a decent crust. It can be done. I've switched to cast iron lately, but grilling is still the best when you have 2+ steaks cooking at the same time.

some overused joke:

In heaven, the chefs are French, the mechanics German, and the police are British.

In hell, the mechanics are French, the police German, and the chefs British.


It goes something like that at least.

The version I heard along those lines was pertaining to Canada. The Canadians could have had French culture, British politics, and American ingenuity. Instead, they got American culture, French politics, and British ingenuity.

and a nice belgian brewery

Pleased with the crust on the ribeye

El Timon,

Those look excellent

Heaven: where the police are British, the cooks French, the mechanics
German, the lovers Italian, and it is all organized and run by the Swiss.

Hell: where the police are German, the cooks British, the mechanics
French, the lovers Swiss, and it is all organized and run by the Italians.

Woooow wtf @ calling a yorkshire pudding a 'popover'...

leodoc,

pictures speak louder than words.

Last two times I've tried the ducasse method or w/e, the steaks have been too well done/dry (2nd time lowered the temp and cooking time... wtfff)

Gonna search this thread for the oven method unless anyone has it bookmarked and can share

sucks not having a grill.

Just use reverse sear. ezgame

I don't think you grunched enough. The consensus here is that the best results are obtained without a grill.

i made the too low mistake once trying to get fancy. you need to get the pan blazing and then turn it down to med-hi.

in all honesty reverse sear is better though.

But then you cant have awesome Grill marks.



Flank steak is one of my favorite cuts. Sliced thinly on the bias.



I like the results of cooking in a pan, but its hard to beat the ease of a gas grill.

Sorry hoagie but that looks awful.

Elaborate

It's really red.

Other than that I think it looks fine. Crust could be better though.