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OK, now I'm pretty good with the grill... and everyone loves when we grill out. However, last night I used a "new technique" I read about on The trick is when to use evoo, salt and pepper. I usually brush with a little evoo, then season the steak. NO!!!

This is from their website...

Rub both sides of the steaks with coarse kosher or sea salt and freshly ground pepper. (No EVOO yet)

Sear the steaks for 2 to 3 minutes on each side.

After the steaks have been seared on both sides, remove from heat, and brush both sides with extra virgin olive oil. This will help form the crust that adds the touch of perfection.
Return the steaks to heat and cook on both sides to a desired doneness. If using a gas grill, reduce the heat to moderately hot to hot. Or, use indirect cooking for gas, charcoal, or wood-fired grills and move the steaks to the warm side of the grill.

WOW!!! We did this last night, and you get that perfect "steakhouse crust" on the exterior of the meat, and the inside was juicy. I'll never go back to the old way again!!!
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When done correctly, the exterior will be slightly harder than the interior... I'm not talking shoe leather here.

I remember how you like your steaks, and I don't think you'd enjoy this. If I remember correctly, you like the same "consistancy" all the way through. Personally, I prefer a seared (I guess you could call it crust) on the exterior surfaces. All the NY steakhouses (at least the ones I've been to) cook it this way.
Thanks for the link and suggestion. I've never used evoo in grilling steaks, I'll have to give this a try. I make a rub out kosher salt, course black pepper, dry mustard, garlic powder and rosemary. I sear each side about 2-3 minutes and then finish cooking using the indirect method on a gas grill. Filets come out very juicy with alot of flavor from the spices.
Originally posted by mwagner7700:
Grill for 2 mins (the searing process), flip and grill other side for 2 mins (again, searing). Brush with evoo and cook until desired doneness.

I consider 2 minutes on each side sufficient for all except the thickest cuts of steak.

What sort of doneness are you after - nailed to a tree during a bushfire? When I stick my fork in my steak I'd better hear "Mooo".
Originally posted by Pauly:
What sort of doneness are you after
Med-rare. I won't buy steaks that are less than 1.5" thick... I don't know what kind of grill you use, but 4 minutes total won't cook a 1.5" steak on my Weber Gold Class C.

Jazzman, I use sometimes a similar rub, but it depends on my mood. It also depends on the cut of meat. If I get stuff from Costco or the food store (which is choice... angus or not) you need to "add some flavor." However, if I buy something from the butcher (prime) you don't want to add anything. The meat is so good by itself and spices would ruin the flavor.
Originally posted by Hunter:
Sounds Good Mwag.

Strange, but with all the cooking I do - I never use Sea Salt. I just don't have it in the house and never thought about using it, but I hear people talk about it.

Does it make a big difference in what you guys cook? Do you use it all the time?

Yes. I always have 3-4 different ones around at all times. I even have a salt urn and occasinally grind up coarse sea salt with a mortar and pestil for table use with food as needed.
I'm kinda' like Joe. Currently, we actually have 3 different types of salt (that I use for cooking) in the house. Kosher, a "regular" sea salt, and a grey sea salt. Actully, for my tastes the difference is slight. The sea salts are slightly "saltier" than the kosher... with the grey being (but only very, very slightly) saltier than the normal. The kosher salt we use is a good coarseness. We have a salt grinder (just like a pepper grinder) for our sea salts.

Since I like salt, I've been cooking with the sea salts lately.

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


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.
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!!!
Originally posted by louzarius:
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.
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.
Ok, now you guys have got me salivating for grilled steaks, and it's still in the mid 30's here. Mad
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.
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.) Wink

I prefer the bones too. That way I have something to knaw on after I'm done with the meat. Big Grin 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. Smile
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!

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