Pardon the OT to grilling, but I have an issue / dilemma.....
How do I know when my steak is done...

The wife, likes her steak right around Medium, whereas I prefer a
little more done. Usually I can get the steaks right for me... but
often I over cook them to her tastes... or undercook, and when she has
cut into it, there is just a little too much red.

What I generally do is... Heat up the grill (gas burners on high), I
have no thermometer in this bugger. While heating, I Lemon Pepper and
Garlic the meat while it comes to approx room temp.
Slap em on the grill... and I guess flip when I get the wild hair.
Not much science to it... and that may be where my problem is.

Any pointers or suggestions would be greatly appreciated.

Oh, yes, generally speaking we usually buy Top Sirloin, it is to our
likeing... and the wife does not care for the fattyness of a ribeye.

I have the same issue of cooking both medium rare and medium. What I do is put SHMBO's steak on first and cook to medium rare.
Then I put on the other steaks, along with the first, and cook to medium rare. The first one gets cooked twice as long and almost
always comes off just right.

Works for me. YMMV.
--
Al Reid

"It ain't what you don't know that gets you into trouble. It's what you know
for sure that just ain't so." --- Mark Twain

"Lewzephyr" wrote in message ...
Pardon the OT to grilling, but I have an issue / dilemma.....
How do I know when my steak is done...

The wife, likes her steak right around Medium, whereas I prefer a
little more done. Usually I can get the steaks right for me... but
often I over cook them to her tastes... or undercook, and when she has
cut into it, there is just a little too much red.

What I generally do is... Heat up the grill (gas burners on high), I
have no thermometer in this bugger. While heating, I Lemon Pepper and
Garlic the meat while it comes to approx room temp.
Slap em on the grill... and I guess flip when I get the wild hair.
Not much science to it... and that may be where my problem is.

Any pointers or suggestions would be greatly appreciated.

Oh, yes, generally speaking we usually buy Top Sirloin, it is to our
likeing... and the wife does not care for the fattyness of a ribeye.

On 2004-06-18, Lewzephyr wrote:
Slap em on the grill... and I guess flip when I get the wild hair.
Not much science to it... and that may be where my problem is.

Well, it can be something of a dark art. Been doing it for a while
and I still say there's no substitute for doing a li'l cut and
checking to be sure before taking 'em in.

I tend to time my "flip" by looking at the side of the meat, then time
my "take it off the grill" based on texture when poked (the "hand
comparison" method--if it's squishy like the webbing between
forefinger and thumb, that's purty darn rare... firmer, like the
mid-base of the thumb is more in the med-rare to medium range).

That's pretty fuzzy, though. I'd always nick them and check to be
sure.

--VPutz

On Fri, 18 Jun 2004 12:31:51 GMT, Lewzephyr
wrote:

Pardon the OT to grilling, but I have an issue / dilemma.....
How do I know when my steak is done...

The wife, likes her steak right around Medium, whereas I prefer a
little more done. Usually I can get the steaks right for me... but
often I over cook them to her tastes... or undercook, and when she has
cut into it, there is just a little too much red.

What I generally do is... Heat up the grill (gas burners on high), I
have no thermometer in this bugger. While heating, I Lemon Pepper and
Garlic the meat while it comes to approx room temp.
Slap em on the grill... and I guess flip when I get the wild hair.
Not much science to it... and that may be where my problem is.

Any pointers or suggestions would be greatly appreciated.

Oh, yes, generally speaking we usually buy Top Sirloin, it is to our
likeing... and the wife does not care for the fattyness of a ribeye.


I use a Weber kettle, not gas, but the idea should be about the same.
The kettle has charcoal rails on the side so you can cook indirect. I
would say that would be about the same as high heat on one burner and
low or no heat on the other. I sear the steaks about one minute per
side over the high heat. Then I move to the low heat (cewnter of the
kettle) and cook the steaks covered. Time would depend on the cut of
steak and how it was prepared. Once you trail and error the time for
your particular steaks then you whould not have any problem.

The particular steak I use is the so called "Kansas City Strip" cut
about 1" thick. They are brought to room temperature and marinated
about 15 minutes. Depending on doneness desired I cook these steaks
for 5 to 7 minutes on the first side and 3 to 5 minutes on the second
side. You times will vary because of the different type of grill and
the different type of steak. Try it - my results are consistent and
your can be too.

The steaks I grill are usually 1-1/2" thick. I preheat my Weber Genesis
for at least 15 minutes before slapping them on. All cooking is done
with lid closed. I sear them for 3 minutes on high, flip them and turn
middle burner off, front and back burners to medium, and cook for 5
minutes. I then flip once again (being sure to rotate to achieve cool
looking grill marks) and continue cooking for approx. 3 more minutes.
Then I use the poke, "small-cut", or instant thermometer to test for,
what should be, medium-rare. Luckily, my wife and I both like them the
same way. Art

Check out these links for advice.
http://www.cbbqa.com/meat/beef/GrillingSteak.html
http://www.ehow.com/how_17340_grill-steak.html
http://www.fabulousfoods.com/school/cstech/steaks.html
http://www.bbqu.net/103.html

In article ,
Lewzephyr wrote:

Pardon the OT to grilling, but I have an issue / dilemma.....
How do I know when my steak is done...

The wife, likes her steak right around Medium, whereas I prefer a
little more done. Usually I can get the steaks right for me... but
often I over cook them to her tastes... or undercook, and when she has
cut into it, there is just a little too much red.

What I generally do is... Heat up the grill (gas burners on high), I
have no thermometer in this bugger. While heating, I Lemon Pepper and
Garlic the meat while it comes to approx room temp.
Slap em on the grill... and I guess flip when I get the wild hair.
Not much science to it... and that may be where my problem is.

Any pointers or suggestions would be greatly appreciated.

Oh, yes, generally speaking we usually buy Top Sirloin, it is to our
likeing... and the wife does not care for the fattyness of a ribeye.



Victor B. Putz mentioned the hand method elsewhere in the thread, but
was not specific about it. Let me add my $0.02.

Hold either hand out in front of you, held in a relaxed manner with your
thumb away from your fingers. Poke the web of skin in between your
thumb and your index finger with a finger from your other hand.
That feeling should approximate a rare steak, assuming the outside is
cooked.

Pull your thumb in, but not tightly. Poke the web again. This is close
to a medium steak.

Make a fist. Poke the same area again. This is close to well done.

Notice I said "close" to the desired doneness. Everyone's hand is a bit
different, so you'll need to fine tune your technique over the course of
a few steaks. (no problems there!)

See, as the meat cooks, the muscle fibers tighten up as the moisture is
driven out by the heat of cooking. They'll relax a bit if the meat is
allowed to rest after cooking, but there's a point of no return, too. A
steak cooked to boot leather consistency won't get much better.

Lewzephyr wrote:
Pardon the OT to grilling, but I have an issue / dilemma.....
How do I know when my steak is done...

The wife, likes her steak right around Medium, whereas I prefer a
little more done. Usually I can get the steaks right for me... but
often I over cook them to her tastes... or undercook, and when she has
cut into it, there is just a little too much red.

What I generally do is... Heat up the grill (gas burners on high), I
have no thermometer in this bugger. While heating, I Lemon Pepper and
Garlic the meat while it comes to approx room temp.
Slap em on the grill... and I guess flip when I get the wild hair.
Not much science to it... and that may be where my problem is.

Any pointers or suggestions would be greatly appreciated.

Oh, yes, generally speaking we usually buy Top Sirloin, it is to our
likeing... and the wife does not care for the fattyness of a ribeye.



I think the hardest steak to cook is the steak that is "just pink" in
the middle. The best thing is just to practice, try to keep your heat
consistent each time you try, and keep track of how long it takes to get
the steak you want. I always cut it open to check the color (which is
still a challenge, being color-blind) when I think it's about time. And
remember that if it's just the right shade of pink on the grill, it
won't be once it's eaten, because it continues to cook a bit after you
take it off. Take the steak off when it's a "shade redder" than she
wants it.

"Lewzephyr" wrote in message
...
Pardon the OT to grilling, but I have an issue / dilemma.....
How do I know when my steak is done...(snip)

Aside from years of experience and doing it by the poke with a finger and
feel how firm it is method, the only sure-fire method is to cook to
temperature. A true instant read thermometer is about $80 and a fantastic
investment. Alternately you can stick a Polder probe in there and wait until
it comes up to temperature and the steak is done. This is less expensive by
nearly $50 and a good device for traditional BBQ and other items. I'm
selling some brand-new on eBay, the wireless variety.

Shameless plug:
http://cgi6.ebay.com/ws/eBayISAPI.dl...id=jason_a nd
_kelly

Get a digital meat thermometer-- about $12 at most any store. Medium-rare
is 145 F, right around medium is 152-155 (that's where I usually cook them).
It really is the only way to get a consistent result in what is a variable
product.

I usually preheat for 10 minutes on high, then sear two minutes per side,
then finish up with the center burner off and the outer burners on medium.
This is Weber's method, and if you cook with the lid closed using this
method, there is no need to turn the steak.


"Lewzephyr" wrote in message
...
Pardon the OT to grilling, but I have an issue / dilemma.....
How do I know when my steak is done...

The wife, likes her steak right around Medium, whereas I prefer a
little more done. Usually I can get the steaks right for me... but
often I over cook them to her tastes... or undercook, and when she has
cut into it, there is just a little too much red.

What I generally do is... Heat up the grill (gas burners on high), I
have no thermometer in this bugger. While heating, I Lemon Pepper and
Garlic the meat while it comes to approx room temp.
Slap em on the grill... and I guess flip when I get the wild hair.
Not much science to it... and that may be where my problem is.

Any pointers or suggestions would be greatly appreciated.

Oh, yes, generally speaking we usually buy Top Sirloin, it is to our
likeing... and the wife does not care for the fattyness of a ribeye.

BTW, as a follow-up, an Australian griller once told me that steaks are
"done" when the juices start to rise and the meat feels firm. If you like
medium, that's a correct statement.


"Lewzephyr" wrote in message
...
Pardon the OT to grilling, but I have an issue / dilemma.....
How do I know when my steak is done...

The wife, likes her steak right around Medium, whereas I prefer a
little more done. Usually I can get the steaks right for me... but
often I over cook them to her tastes... or undercook, and when she has
cut into it, there is just a little too much red.

What I generally do is... Heat up the grill (gas burners on high), I
have no thermometer in this bugger. While heating, I Lemon Pepper and
Garlic the meat while it comes to approx room temp.
Slap em on the grill... and I guess flip when I get the wild hair.
Not much science to it... and that may be where my problem is.

Any pointers or suggestions would be greatly appreciated.

Oh, yes, generally speaking we usually buy Top Sirloin, it is to our
likeing... and the wife does not care for the fattyness of a ribeye.

Lewzephyr wrote:
Pardon the OT to grilling, but I have an issue / dilemma.....
How do I know when my steak is done...

Well, my traditional method is based on experience and
consistency. I knew if I built the fire the way each time,
and used the hand-over-the-grill method to test the heat,
I'd get a fairly consistent fire (I aim for about 3 to 4
seconds). A few years back, I started using a cast iron
grill-topper and flipping the steak twice, rotating it
90 degrees on each side to get a cross-hatch.

Then I'd cook a typical 1.25 to 1.5 inch thick steak about
3 to 4 minutes per side (flipping twice) for medium-rare to
medium. It was a little bit of an art to know when a
steak was closer to medium than medium-rare.

I cheat now. I use the process I describe above, except now
I check for done-ness with a Cook'd Right stick, which has
proven to be very good. Of course, they're 35 cents or so
each, so I usually just probe one steak when cooking several.

http://www.volkenterprises.com/produ...okd_right.html

Dana

On Fri, 18 Jun 2004 12:31:51 GMT, Lewzephyr wrote:

Pardon the OT to grilling, but I have an issue / dilemma.....
How do I know when my steak is done...


What works for me is:
Grill on high (500F to 500F)
Medium-Ra 4 minutes per inch of thickness per side
Medium-Well: 5 minutes etc.

So a medium rare 1/2 inch thick steak would be cooked 2 minutes per side.

This works with Sirloin, flank, Bison Ribsteak, and a few others I've tried.
It's never that far off.

OSIRIS wrote:

What works for me is:
Grill on high (500F to 500F)
Medium-Ra 4 minutes per inch of thickness per side
Medium-Well: 5 minutes etc.

So a medium rare 1/2 inch thick steak would be cooked 2 minutes per side.

This works with Sirloin, flank, Bison Ribsteak, and a few others I've tried.
It's never that far off.

Great - now I need to run over to Costco and pick up
some steaks and try this... ;-)

Thanks -
Dana

"Dana Myers" wrote in message
. com...
I cheat now. I use the process I describe above, except now
I check for done-ness with a Cook'd Right stick, which has
proven to be very good. Of course, they're 35 cents or so
each, so I usually just probe one steak when cooking several.

http://www.volkenterprises.com/produ...okd_right.html

Why not use a thermometer? Then you get to choose the temperature you want.

Jason in Dallas wrote:

Why not use a thermometer? Then you get to choose the temperature you want.


Wouldn't that be like paying someone to look at the other guy's cards in
a poker game, and signal you with his findings?