Best way to cook a thick steak over a PROPANE grill?

[cjchaps]

Ok, I saw this thread, this thread, and this thread!

I want to know the best way to cook a nice thick steak (about 1 inch) over a gas grill. I don't like gas grills myself, but that is my only choice. I picked up the steaks from Sam's Club, and they have a fair amount of fat on them. Any advice?

 

[wnied]

Trim the Fat

Slice them against the grain of meat, season the meat with salt, pepper and any dry rub or seasoning.

Put the heat on medium (or high depending on your cooking skill) and turn them every minute. Season meat after every other turn.

After 10 minutes turn them every thirty seconds until cooked to your liking.

The constant turning seers the outside of the meat and locks in the juices to keep the steak nice and juicy.

~wnied~

 

[N8Magic]

Even with propane, the key is to get the grill as hot as possible to sear the outside of the meat and lock the juices/flavour in. As wnied said, trim the fat off, as all it will do is start fires. (BAD)

With a steak that thin, I would probably cook the steak (on high or close to it) for about 3 minutes per side to cook it medium. Good steak spice also makes for a great tasting steak.

 

[Pliablemoose]

Sear both sides of the meat on High, then take the meat & pop it into your oven, on 400-450 for 10-20 min (rare/medium/etc).

If you really want southwestern style, use a rub (cajun seasoning) on both sides first.

Per a 4 star chef I heard on NPR...

 

[toph99]

i let mine marinate in teryaki(sp?) sauce overnight, and unless there's a great amount of fat on it, i just leave it on, plop them on once the grill is heated up a good deal, and cook them on medium til they're done, but our bbq is pretty hot

 

[MrChicken]

Ok....

Marinade, season to taste.

Thaw steak to room temp.

Heat grill to 400+ degrees, but not higher than 500, with the lid closed. This is usually as high as you can get a gas grill. The real high dollar grills can get hotter, but the usual consumer stuff probably wont.

Put steak on the upper rack, close lid. Depending on how thick and how rare you want it, turn after about 4 minutes, take it off after the same amount of time. For me, a 3" steak cooks in about 5 min a side and comes out medium rare this way on my char-broil at about 420 degrees.

The fat and drippings hit the coals and burner and smoke up the grill. The smoke goes to to the top where the steak is and gives it that super good grilled flavor you'll never get by grilling it on the grill with the lid open.

BTW, try a 2.5" or 3" instead of a 1" steak.....

 

[yakko]

Originally posted by: N8MagicAs wnied said, trim the fat off, as all it will do is start fires. (BAD)

Fire good.

 

[Johnnie]

Thaw steak to room temp.

yikes!!
I only buy fresh black angus 2" cut ribeyes

 

[Mday]

O_O

you eat fresh steak?

i thought steak was supposed to be air dried for a period of time. according to the steak houses that actually know how to make steaks.

--

and seasoning every other turn, wouldn't that mean you only season ONE side of the slab of meat?

--

do trim much of the fat off, it can start a grease fire which is not the greatest of things. Dont trim all the fat off, it'll suck.

 

[Muadib]

Set grill to 450 then follow times bellow, flipping half way for each.

Rare - 3 minutes
Medium - 4 minutes
Well - 6 minutes

If you make a fist, a rare steak should feel like the meaty part of your hand by the thumb. Tighten it some, and that's a medium steak, your hardest fist would be a well done steak.

 

[MrChicken]

Johnnie, what temperature do buy your fresh steaks at? Where I buy them, they are refrigerated.

If you throw a 30-40 degree 3" steak over a real hot fire, you get a burned outside and raw inside, that's why you bring it up to room temp.

 

[DAPUNISHER]

There is some good advice in this thread about grillin' brontosaurus steaks. BTW Muadib that's an interesting method for determining the meats doneness, I learned on the job via an expierienced Chef telling me poke that...O.K. that's what med. rare feels like ect. After doing your method on my fist just now I would say your method is fairly acurate too.Now that you know about the grillin' don't forget about the chillin' cjchaps I recommend cold brews and a good bullsh*t session with your buds while the girls talk about what a bunch of Cro Magnons you are.