In the past when griliing steaks I used to primarily cook them medium well to well. Today I decided to take the advice from a few resident ATOT steak experts and went with medium rare, after eating the first one I've decided never to cook them well done again. The meat is so juicy and flavorful and that's referring to the one I cooked without sauce, I can't wait to try the one I brushed with hickory bbq sauce.
Grilled my first medium "rare" steak today
- Thread starter Arkitech
- Start date
You know the rules. Make with the pics.
And glad you came around. And try not to use that sauce - you'll get burnt sugar and that ain't good eats.
And glad you came around. And try not to use that sauce - you'll get burnt sugar and that ain't good eats.
GagHalfrunt
Lifer
- Apr 19, 2001
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zerocool84
Lifer
- Nov 11, 2004
- 36,041
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If he likes it then who cares? It's his steak but eating cow cooked any more than medium rare is a crime against nature.
The only reason people get them medium well is because they have this idea burned into their minds that raw meat = germs, bad, gross, etc. I used to be that way a a kid, would go out of my way not to touch meat while preparing it etc. Once you get that out of your head you can enjoy steak. See raw meat as yum, be a carnivore, take a bite.
'cause you are supposed to save the sauce for the non-steak beef.
(I do not consider parts outside of T-bone, Porterhouse, Tenderloin, Rib-eye, NY Strip to be "steaks", but rather just "beef". An exception might be the flank steak.)
Mr.IncrediblyBored
Lifer
- Jun 18, 2000
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I grill all my steaks to about medium, occassionally medium well by accident. Not because I'm scared of bacteria, but because the extra couple minutes gives the steak an excellent smoky/grilled taste. Anything less and I don't get that nice darker grilled look.
I definitely stick to medium rare if I'm cooking inside on the cast iron skillet. I just can't get that kind of searing heat outside on my charcoal grill.
I definitely stick to medium rare if I'm cooking inside on the cast iron skillet. I just can't get that kind of searing heat outside on my charcoal grill.
Easy - you just need a hotter grill and you'll get that nice char. Also make sure you get steaks at least 1 1/4" thick. 1.5 is good.
I always get mine Medium. It's not the fear of bacteria..I just don't like eating bloody things. I'd rather it be pink in the middle.
Mr.IncrediblyBored
Lifer
- Jun 18, 2000
- 11,132
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I know that a hotter grill would give me the same result, but I'm not willing to spend the money. I grill a couple times a week and cook steak maybe once a month. Not really worth it. Besides, I love my cheapie Weber charcoal grill.
You can still get a super hot grill - just use more fuel. A layer of briquettes 2-3 deep and will be scorching hot.
Not to distract but I had my standby weber for ages and picked up a new one for 150 bucks. Worth every penny. But you still don't need a new grill, what you need is more fuel and plenty of air.
Congrats! I used to eat only well-done beef when I was younger because I feared the bacteria. Eventually, I gave medium rare a shot and I looked back. I made kebabs using beef chuck short ribs recently on a charcoal grill - thick 1.5in cubes. They were the juiciest beef I've ever eaten.
A while back, I went to a pricey restaurant which served family-style/sharing portions. We ordered steak, but one person there refused to eat anything but well-done steak. Everyone else wanted medium rare, but were OK with well-done to satisfy the odd man out. What a waste.
A while back, I went to a pricey restaurant which served family-style/sharing portions. We ordered steak, but one person there refused to eat anything but well-done steak. Everyone else wanted medium rare, but were OK with well-done to satisfy the odd man out. What a waste.
This is true. Hot grill, thick steak, no overcooking. If you want a nicer char crust, salt and oil the steak really well. That will burn up a little and give you the char on the outside.
I use peanut oil. I happen to like the flavor and it has a high smoke temperature so that the steak gets a nice sear.
Any. Canola, generic vegetable, olive.
It's not there for flavor, it's there to brown and hold onto seasoning. The heat of your grill and the thickness of your cut is much more important than anything else.
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