cooking steak the right way

[alsayyed]

I know how to cook different dishes especially the spicy ones because we love spices. My problem is when it comes to cook steak on the grill it is terrible. I leave the steak on the grill with high flame for almost 15 minutes roughly but when it comes to eat the steak I discover that is  hard and sometimes stiff or sometimes when you cut a piece I found it not done from inside. Let me clarify one thing that we get fresh meat and beside I use meat from New Zealand and Australia. So could anybody explain to where did I do wrong, my children’s make bad comment sometimes by saying apples’ bees steak is better. So what shall I do?

Other question I am looking for steak recipe because I want to make my own.

Thank you fellows.

[Texas Ranger]

To hot, to quick.  Sear on both sides, turn the gas down and cook longer.

[srjones]

I leave the steak on the grill with high flame for almost 15 minutes roughly but when it comes to eat the steak I discover that is  hard and sometimes stiff or sometimes when you cut a piece I found it not done from inside..... So could anybody explain to where did I do wrong?

That's easy...you cooked it too long

Okay, seriously, though because this is a serious issue, let me ask some questions.

1.  Are the steak frozen when you throw them on the grill?
2   How thick are the steaks?
3.  What kind of grill/BBQ are you using?
4.  Do you have a meat thermometer?

[crtreedude]

Chase down steer  - kill it, whack off a slice. Eat.

Oh, what is this cooking stuff? I guarantee the above method will keep it nice a juicy. 

[Tom]

Here is what I do

I pick a good meat.  It must have a bit of fat throughout and I like a thickness of 3/4" to 1 1/2" depending on the cut of meat and the type of fire.  I'm partial to Porterhouse cuts because it has a less tender NY strip on one side and a very tender fillet on the other and bone supplies good flavor as well as helps to make over-cooking a little more forgiving.

sprinkle with black pepper.  sprinkle with unseasoned tenderizer if you like.




I build a fire of Hardwood (oak, cherry, hickory, etc) your cooking wood depends on what is available.  It will flavor the meat delectably.

The fire should be burned until there is no Yellow flame.  Cook on blue or green flames at a height that allows you to hold your hand over the heat for about 3 seconds.




Do not puncture the meat with a fork.  Use tongs.

Check doneness by becoming familiar with the softness of your hand.  The web between your thumb and forefinger is rare.  The pad at the base of your thumb is medium.  The middle of your palm is medium-well-done.  The back of your hand is Well-done.

Do not "play" with the meat as it cooks.  Place on fire for about 8 minutes. (the blood will usually begin to form drops on top.  

Turn steak and test for done by touching it and comparing with the feel of the parts of your hand listed above.

Covering the steak with a lid is an option that cuts cooking time, but be careful.  It's usually better if you don't, but a real thick steak may require it.

Take steak off of fire and let it sit on a plate for about 3 minutes before serving.

Allow the diner to salt to taste.
provide a sharp knife.  It makes eating much more pleasurable.

Don't encourage the use of steak sauces.  They cover up the taste of the steak.

Once you become efficient at timing the steaks, you will find that you can change tastes by using different types of woods to cook upon.  This choice of woods is what will make your steaks special and different from any one else's.

[GF]

Tom,
   Looks like you just cut the legs off the beef and threw it on the grill.   Good looking steaks though.  I also prefer my steak between 1" to 1 1/2" thick.

[old3dogg]

WELL! THATS IT!

Im on my way to Jacksonville. Ya got that fire going yet Tom?

[Den Socling]

I think it is apparent that Tom has been to steak cookin' college.  Porterhouse? Made me hungry reading about it! 

[beenthere]

Tom is just taking the steaks off the grill in that picture. They are done to perfection. 

Tom - very well said and demonstrated.

[Den Socling]

I've been wondering if he has a picture of them sitting on a plate for 3 minutes. 

[SwampDonkey]

I doubt they get 3 minutes.   

[SwampDonkey]

I usually don't buy steaks, but I buy cross rib roasts once in awhile. I like to put them in my roaster with 1 inch of water in the bottom, slice some garlic, pepper and fresh mushrooms. Cook slow for 2 hours at 250 F. Cook a nice big pot of cabbage, carrots, and turnip sometimes parsnip (the last two have to be home grown the store bought stuff grown in warm climates don't get the hard fall frost to sweeten them). Also, a baking potato (preferably Norkota or other russet variety) is tossed in the oven the last hour of cooking. Butter on that cooked potato hide is a real treat to, but it often gets tossed.

[Tony]

Don't encourage the use of steak sauces.  They cover up the taste of the steak.


   Could not agree more Tom, I've just about got the Mrs. to slack off on the
sauces.      "Hey they are good without the A-1" 

                                    Tony

[thecfarm]

When I do the grilling I take my time.Sounds like that the way my wife likes her done.Old shoe leather. Get hers right everytime,dryed out,burnt, no taste,hard and good and black.No since in buying good steak for her. I cook mine on low heat and probaly I turn them more than I have too,but they come out nice and juicy.Probaly takes a good 20 minutes to cook my steaks.Did I mention red too? No sauce at all.Pepper and salt?What's that?Some guy at work says I'm going to get worms that way.Nothing like what Tom had there.Does look good though.

[treeboy]

My hats off to you Tom, that's good looking steak.

I have to use a propane grill. I heat the grill up very hot, season a good steak with salt and pepper and olive oil, put the steak on - immediatley turn the burner to low. Let the steak cook on one side for a minute or two then flip it and leave it till its done, 5-6 minutes - the rarer the better. Of course let the steak rest. Nice grill marks on both sides.

[swampy]

Hey Tom, You made me soooooo hungry I went to the store and bought some steaks for dinner for tomorrow nite But they did not make it that long Ed

[Coon]

Well I had to settle for venison steaks tonight for supper.  Cooked on an open fire with good ole birch firewood and used just a bitt of diamond willow for smokey flavour.  4 steaks between the two of us and they were atleast 2 inches thick.  I had my first one blue rare which was absolutely spectacular.  The others were medium rare.
Brad.

[Fla._Deadheader]

 Sounds like a cookbook fer Cannibals 

[Texas Ranger]

Just before you take em off the grill, brush one side with butter, flip it over, brush the others side, and give it a few seconds on each side.  Hm hm hm hm hm.

Oh, yeah, my daughter gave me a fathers day gift of a remote temperature sensor that sticks into the steak, plugs in a small transmitter, which radios to a receiver, which, when the appropriate temperature is reached, sounds an alarm.  They come out the same each and every time, even if the cook has been into that scotish highland brew while cooking.

[Don_Papenburg]

What did I do wrong ?     You did not buy USA beef.   More corn make the gilling meat better.