mwagner,

I will definitely try this as well. Thanks for posting this.

Pauly,

While I don't like my steaks that rare, I would think that the term 'until desired doneness' can mean as little as a few seconds as once the evoo is on the steak and over the fire it should not take long. Either that or using a thicker cut as you mentioned would probably work well also.

quote:

Originally posted by Pauly:
When I stick my fork in my steak I'd better hear "Mooo".

Oh ya!

Here's another tip for you all. I don't know how many of you all just take your steak out of the fridge, season, and throw it on the grill. But if you let the steak sit out at room temp for at least an hour, the consistency of the meat will be much more uniform.

quote:

Originally posted by mwagner7700:
Not to sound pompus, but pick up some sea salt and a grinder. I can taste the difference between iodzed and other salts when salt is featured (for instance on steaks, in rubs, or when we steam up some veggies, add a dash of olive oil and some salt and pepper, etc.). Plus, the coarseness adds a nice texture.

Yes, Sea Salt is a lot different than regular, iodized table salt. I use fine grain sea salt on the table, in one of those 'parmesean cheese' glass shakers. I also have a grinder for my sea salt in the kitchen.

I'm in the mooo camp as well and always let my steaks warm up....god i'm hungry!!!

quote:

Originally posted by louzarius:

quote:

Originally posted by Pauly:
When I stick my fork in my steak I'd better hear "Mooo".

Oh ya!

Here's another tip for you all. I don't know how many of you all just take your steak out of the fridge, season, and throw it on the grill. But if you let the steak sit out at room temp for at least an hour, the consistency of the meat will be much more uniform.

We'll be doing angus, choice ribeyes on Saturday night. This time I'm just going to use sea salt and fresh black pepper (no rub). Then I'll do the olive oil thing after searing on each side for a few mins.

quote:

Originally posted by mwagner7700:
DVD I respectfully disagree. The oil on the meat is what forms the crust. If I were to oil the grate, I'd (presumably) only get the crust where the steak hits the great... not all over the surface.

Mwag -

Note that I said it will help with the sear and crust formation - not take care of the entire process. I think we are actually on the same page.

Where it also makes a difference is what Berno mentioned - it will really help prevent the steak (or any meat for that matter, and it is critical with fish) from sticking to the grill.

If the grill is clean and hot, the meat won't stick.

Board-O, you are absolutely right! Also, I agree with you on the use of peanut oil, over ANY type of olive oil, when it comes to grilling.

This is were I get (as)salt(ed) [sorry, it was too easy!]: Saltworks

Ok, now you guys have got me salivating for grilled steaks, and it's still in the mid 30's here.
For my choice cuts I ususally use my fallback marinade of EVOO, garlic, and rosemary. Or, in a pinch, I'll sprinkle on some Montreal Steak Seasoning, as Board-O said. I'll give this new technique a try next time.
Also, MSS is what I rub on prime rib roasts now, instead of rock or kosher salt. Much more flavor.

mneeley, try this for your next rib roast. I bet you'll never go back. This is probably the best thing I've ever made.

Thanks! Ya know, I've got one in the freezer right now. I'll give this a try Sun or Mon. I assume you pair this with a good, sturdy cab? Or something else?

(BTW, I know boneless is great, but I prefer to have the rib bones stay on "lion cut" as they call it here. That way I have a great starter for soup later.)

quote:

Originally posted by Board-O:
If the grill is clean and hot, the meat won't stick.

Board-O -

And oiling the grill is important to keeping it clean. Although I would argue that even if you have a clean grill, fish can still stick if you aren't real careful.

quote:

Originally posted by mneeley490:
(BTW, I know boneless is great, but I prefer to have the rib bones stay on "lion cut" as they call it here. That way I have a great starter for soup later.)

I prefer the bones too. That way I have something to knaw on after I'm done with the meat. Same with bone-in ribeye steaks. Arghhhhhhhhh.....(insert Homer Simpson drool).

Also it makes a perfect cutting place right between the bones, so everyone gets the same size cut, and a bone.

I took a cooking class from the head chef at the Wynn in Vegas who sold his 3 NYC steakhouses to move to Vegas. The key is a 600 degree hot barbeque grill. First you put clarified butter in a plate. Drop the steak in it. Make the top side white with kosher salt. Then turn over and make that side white with kosher salt. Cook about 5 minutes on each side and turn 45 degrees every 2 minutes to get the grill marks. Result is juicy steak inside and crust on the outside. Hum!

oiling the grill:
that helps with seasoning it!(sticking and great marks along with heat) i have done it over 30 years!


board-o,
not to bust chopps, try grilling fish on an unseason grill,it will stick 99% of the time
grouper, snapper!

I believe you. I just about never grill fish, but if I do, I brush the fish with oil. If the grill is good and hot (Mine gets to 750 degrees with all natural gas burners on.), the oiled fish won't stick. You can't do it well with flaky thin fish, because the fish will flake when you try to turn it. I have used a burger type device that you clip the fih in and just turn the whole device over.

using extra virgin olive oil for a super hot grill is a no no. Board-O is correct in saying that peanut oil should be used instead. Extra virgin has a very low smoking point and will add an unsavory bitterness to the flavor of the meat when it is burnt. I also don't use a gas grill only mesquite or other hard wood charcoal which allows you to get temperatures that are not possible with a gas grill: No need to take the meat off the grill, brush with oil and return to grill. Not to mention the fact using a hardwood dimensionalizes the flavor of the meat in a way a gas grill can never can.

YMMV,

GK

board-o,
with flaky fish can be done, it's in the spacing of the grill (how far their spaced apart)

gene,
at 750 degrees anything will burn!
not trying to be a smart a$$, but when doing a pittsburg or black an blue we would dip it in oil an watch the flames!!!!!
knowing the temp of the grills hot an cold spots just make you a better cook.

quote:

at 750 degrees anything will burn!
not trying to be a smart a$$, but when doing a pittsburg or black an blue we would dip it in oil an watch the flames!!!!!
knowing the temp of the grills hot an cold spots just make you a better cook.

true. and truth be told if you have meat with loads of marbling oil is not needed. Love a good charred steak that is bloody rare in the middle.

gk

quote:

Originally posted by bez780:

knowing the temp of the grills hot an cold spots just make you a better cook.

There's quite a difference in flaming up in different areas of the grill.

even when haveing the temp turn down you will have hot and cold spots! (sides,an back)an when you use wood along with it!

Zinfan... that's almost identical to what Weber's Big Book of Grilling says to do. Although they use evoo, and not butter. When we were at Farnkie & Johnnies the other month, I tatsted butter on the steak... this must be why.

I had the taste for a good steak this weekend so we went to visit the dutch country butcher shop close to my house. I had them cut up a section (I think the rib) into 15 Delmonicos. Yum. I tried this technique but I didn't take them off the heat when I put on the evoo so it didn't get the way you are talking about. Oh well, I have a bunch more to try it on.

MJ

Not sure what you mean by "taking off the heat".

But, when we did it on Saturday night, it was colder outside, so I didn't use indirect heat after brushing with evoo... I left them over the middle burner, turned the temp down to med-low, and left the top and bottom on high.