LOL!! I'm not embarrassed to ask this question. I don't eat many
steaks, but when I do I like them rare to medium rare and I'll always
buy a Filet or thick New York cut.

I've got the new Genesis Silver C running and it's a much nicer grill
than I've ever owned before. If anyone can give me a brief "idiot's
guide" to a decent result with some char I'd sure appreciate it.

Mike

geemike wrote:
LOL!! I'm not embarrassed to ask this question. I don't eat many
steaks, but when I do I like them rare to medium rare and I'll always
buy a Filet or thick New York cut.

I've got the new Genesis Silver C running and it's a much nicer grill
than I've ever owned before. If anyone can give me a brief "idiot's
guide" to a decent result with some char I'd sure appreciate it.

Mike

Depends on what you want on it. I use the minimalist approach myself.
Let the steak thaw and come up to room temp. Preheat the grill to 500
degrees or more. Wipe some oil on it and salt/pepper as you wish. Toss
it on the grill and let it sear one side (takes about 45-60 seconds with
cast iron grates flat side up). Flip steak to the other side and sear
it. Now let it roast till it hits the stage you want it cooked to.

Oh one item I love to use with mine is a flat cast iron griddle. Works
nice for dealing with fish, bacon, and other small items. I also use it
for doing eggs, toast and grilling up sausage/onions/peppers. I have
also baked bread and buns on mine. Lots of uses for a good grill.

The Cs side burner is nice for doing beer brats and any other "normal"
cooking.

--
Steve W.
Near Cooperstown, New York

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Put a little oil on the steak (helps with heat transfer). Salt and pepper or
season the steak as you wish. While doing this have the grill pre-heating
until it's as hot as it can possibly get and stable (IOW not just when the
temp pegs but let it REALLY warm up). Put your steak on and keep the lid up.
DO NOT turn the heat down don't be scared by flames kissing the meat etc.
either. Wait until the steak has seared enough for the meat to "loosen" from
the grate now rotate 45 deg. Wait about 45 sec and than flip the steak over
to another point on the grill repeat. Depending on thickness by this time
the meat shoul be rare/med rare. If you want it done more reduce heat and
close lid until done. Remove to a warm platter and DO NOT touch it for 5 to
10 min. At this point I drizzle a type of EVOO and parsley sauce I learned
from a chef in a 5 star in Italy while it's resting. NOw eat and enjoy :-)

"geemike" wrote in message
oups.com...
LOL!! I'm not embarrassed to ask this question. I don't eat many
steaks, but when I do I like them rare to medium rare and I'll always
buy a Filet or thick New York cut.

I've got the new Genesis Silver C running and it's a much nicer grill
than I've ever owned before. If anyone can give me a brief "idiot's
guide" to a decent result with some char I'd sure appreciate it.

Mike

Just what I was looking for. Thanks for the responses.

So I do notice that my grates are as smooth on the bottom as on the
top. What is the benefit to using them flipped upside down?

Mike


jdoe wrote:
Put a little oil on the steak (helps with heat transfer). Salt and pepper or
season the steak as you wish. While doing this have the grill pre-heating
until it's as hot as it can possibly get and stable (IOW not just when the
temp pegs but let it REALLY warm up). Put your steak on and keep the lid up.
DO NOT turn the heat down don't be scared by flames kissing the meat etc.
either. Wait until the steak has seared enough for the meat to "loosen" from
the grate now rotate 45 deg. Wait about 45 sec and than flip the steak over
to another point on the grill repeat. Depending on thickness by this time
the meat shoul be rare/med rare. If you want it done more reduce heat and
close lid until done. Remove to a warm platter and DO NOT touch it for 5 to
10 min. At this point I drizzle a type of EVOO and parsley sauce I learned
from a chef in a 5 star in Italy while it's resting. NOw eat and enjoy :-)

"geemike" wrote in message
oups.com...
LOL!! I'm not embarrassed to ask this question. I don't eat many
steaks, but when I do I like them rare to medium rare and I'll always
buy a Filet or thick New York cut.

I've got the new Genesis Silver C running and it's a much nicer grill
than I've ever owned before. If anyone can give me a brief "idiot's
guide" to a decent result with some char I'd sure appreciate it.

Mike

geemike wrote:

Just what I was looking for. Thanks for the responses.

So I do notice that my grates are as smooth on the bottom as on the
top. What is the benefit to using them flipped upside down?

Mike

The cast grate ribs are a bit wider on one side than the other (casting
draft angle). Makes wider more attractive sear marks on the steak.

Pete C.

Besides all the seasonings everybody suggested, use a thermometer for
cooking. 135 for rare, 140 for medium rare.

geemike wrote:

LOL!! I'm not embarrassed to ask this question. I don't eat many
steaks, but when I do I like them rare to medium rare and I'll always
buy a Filet or thick New York cut.

I've got the new Genesis Silver C running and it's a much nicer grill
than I've ever owned before. If anyone can give me a brief "idiot's
guide" to a decent result with some char I'd sure appreciate it.

Mike