I am horrible at grilling. I admit it.

[Idaho45guy]

I consider myself a manly man who can do most of the manly tasks you would expect, such as sharpen a knife, use a chainsaw, build a deck, remodel a bathroom, etc. Plus I can saddle a horse, rebuild a motor, and cast boolits; Bonus points manly tasks.

But I am awful at grilling.

Oh, I can fire up a grill and get a nice ribeye steak prepped for cooking, but then I ruin it.

My girlfriend filled my freezer with a 1/4 steer she bought. Asked me to cook some steaks last night. I have a grill that one half is gas, and the other half is charcoal. I like the gas side because I'm lazy.

So I get the grille heated up to 600 degrees, get the steaks rubbed in butter, then seasoned, and throw them on the grille. Go inside to start baking the vegetables in olive oil and a few minutes later go out to find the grill spitting out fire and the steaks burned to a crisp. Grease caught fire.

So tonight, my girlfriend wanted burgers and insisted on charcoal. How can you screw up burgers? I will find a way. So I go on YouTube and look up instructions on how to grill the perfect burger. I get the coals burning and perfectly hot. Prepared the patties, season them, and put them on the grille.

I watch them like a hawk. Grease flames up and briefly thought I had ruined more meat, but I was able to lower the coals and avert disaster.

They actually turned out pretty good.

My girlfriend has forbid me from using the gas part of the grille, unless I'm cooking corn.

Looking forward to trying to cook steaks again using charcoal. Any tips?

[Joe504]

Spend $30 or so on a thermometer with a remote display, and temp warnings.

You can set what ever temps, and most have multiple probes so you can have one in the steak, and one on the actual grill, so if things get wonky, you will have a warning. https://uploads.tapatalk-cdn.com/20210512/039ae62057c6012f9feb5e70d6b5cf3c.jpg

Sent from my SM-G955U using Tapatalk

[ryanmattes]

You're turning the gas up too high. Turn it down and give it longer to heat up. The grill surface temperature matters, that's how you get good grill marks. The flame being too high makes it more likely to flare up. On my 6 burner gas grill I turn in all 6 on the lowest setting, and it hits 500+ in about 5-7 minutes.

When it's good and up to temp, throw the meat on, close the lid, and leave it closed for 3-6 minutes, depending on how well done you like it and how thick it is. I like 4 minutes per side, in a 500 degree grill for a regular inch thick steak. Gives you a nice medium rare.

Only turn it once, but once it's turned you can open it a few times to check doneness with your tongs. It takes a few times to get a feel for doneness, but you don't want it too firm or you'll turn it into jerky.

Also, a gas grill with a cast-iron grate makes a world of difference. The round, steel grates suck. A set of these will change your perspective on gas grills.

https://uploads.tapatalk-cdn.com/20210512/1d3906d4f58e8502e949da51d338e3b1.jpg

EDIT: I have a set of temp probes too, but I really only use them for chicken and pork. You can eat underdone beef, but underdone chicken is bad.

[Idaho45guy]

My girlfriend refuses to eat any meat with pink showing. It's frustrating. I find a ribeye tastes best at medium rare, so I try to cook mine that way. I have to try and cook hers thoroughly and it always comes out tough and flavorless.

[ryanmattes]

My girlfriend refuses to eat any meat with pink showing. It's frustrating. I find a ribeye tastes best at medium rare, so I try to cook mine that way. I have to try and cook hers thoroughly and it always comes out tough and flavorless.Too hot too fast. You have to slow it down to cook it all the way through without either burning the outside or turning it into jerky. So bring the flame down considerably, turn yours a couple minutes before you turn hers, and take yours off while it's still soft to the touch. Hers should feel firm when you press on it with the tongs.

And remember, taking it off the heat doesn't make it stop cooking. It keeps cooking after you take it off, so err on the side of slightly underdone. And you need to let it rest for at least 5 minutes before you cut into it, or all the juice pours out and you end up with a dry steak. If you're worried about it getting cold while it rests, make a tent from tin foil to put over it.

Half my family likes it medium rare, and the other half I haven't converted yet, so I have to do it both ways too.https://uploads.tapatalk-cdn.com/20210512/590c401725a21378272ef3cd27c9ac8a.jpg

Sent from my Pixel 3a using Tapatalk

[Moleman-]

Each grill has it's own quirks. I turn our grill on to high to let it warm up, but then turn the heat down to low or if it's windy or super cold perhaps as high as halfway between low and medium. That gets the steaks a good sear initially to lock in the juices, but doesn't try to burn the outside into carbon. If you sear the outside you really don't need to put oil or butter on them which can drip off and start a flair up right under the steaks and burn them before you notice.

Those thermometers are awesome for pork tenderloins in the oven. Oven at 425, pan sear the loins, put in 13x9 ceramic dish, drizzle in olive oil and seasoning and go watch tv until the temp says 145, then take them out and let them set for 10 minutes before cutting up. They'll continue to cook and will usually hit 160-170.

[ryanmattes]

And don't give up!

If you can cast boolets you can cook a steak. Same thing: temperature and timing. And practice.

Also, forget the marinades and brushing, a steak can stand on it's own. Salt heavier than you think you want at least 20 minutes before it's ready to go on the grill, and slap it on there. If you love the butter, put a pat on top after you take it off the grill to melt.

[Idaho45guy]

Too hot too fast. You have to slow it down to cook it all the way through without either burning the outside or turning it into jerky. So bring the flame down considerably, turn yours a couple minutes before you turn hers, and take yours off while it's still soft to the touch. Hers should feel firm when you press on it with the tongs.

And remember, taking it off the heat doesn't make it stop cooking. It keeps cooking after you take it off, so err on the side of slightly underdone. And you need to let it rest for at least 5 minutes before you cut into it, or all the juice pours out and you end up with a dry steak. If you're worried about it getting cold while it rests, make a tent from tin foil to put over it.

Half my family likes it medium rare, and the other half I haven't converted yet, so I have to do it both ways too.https://uploads.tapatalk-cdn.com/20210512/590c401725a21378272ef3cd27c9ac8a.jpg

Sent from my Pixel 3a using Tapatalk

Great stuff!

However, I am forbid from using gas in the future, so will have to figure out how to deal with coals. At least my grille is fancy enough that it has the coals on a tray that I can raise and lower as needed, and has adjustable air vents and a chimney to try and regulate the temps.

I was always told the best tasting steaks were cooked hot and fast, to seal in the juices and caramelize the fat. It's not working too well from what I've seen.

[ryanmattes]

I was always told the best tasting steaks were cooked hot and fast, to seal in the juices and caramelize the fat. It's not working too well from what I've seen.

That's true. But the best steaks are pretty rare. Just seared on the outside, leave the inside alone. But if you have to cook it through you gotta slow it down.

You still want the grill hot, but you don't want flames actually licking the steak.



Sent from my Pixel 3a using Tapatalk

[robg]

my wife likes medium rare me i like medium .funny as she was almost a vegie when i met her.

[Half Dog]

I have a pellet grill and I enjoy it very much. I’ve made notes to help me get better at cooking on it. Steaks turn out wonderful with the right marinade and cooked at the right temperature.
350 degrees grill
Put steaks on, not over any flame and close the lid.
Don’t peek
After 6 minutes flip the steaks, add a sprinkle of salt/pepper mix, and close the lid.
Don’t peek
After 6 minutes flip and sprinkle with salt/pepper mix.
Cook until internal temperature is to your liking. Mine is 145 to 150.
Let the steaks rest for 5 to 10 minutes before cutting them.

I hope this helps. Enjoy

[GhostHawk]

My dad was a well done steak guy. One year we were vacationing with the whole family (4 kids) and some friends. Well the cabin we were in was basically one big room. Dad came in from fishing late, mom cooked him a steak for supper. He ate it in the dark.

The next morning he woke up and walked by his plate from the night before. There was that T-bone bone. Medium to medium rare.

Dad fought manly with himself for the next 2 minutes. Then admitted that was the best steak he had ever had.
For the rest of his life he ordered them medium rare. He taught all of us kids to do likewise.

Personally I disagree with the chart above a little. I like a "Hot pink center" Not red, not up to temp.
I use a bit of Adolph's meat tenderizer on both sides and a sprinkle of garlic. Maybe a touch of salt when its done.

Grandpa would eat them a lot more rare than us. "Butcher them with a really hot knife" was his saying of choice.
I've never tried it as I did not want to ruin the temper of one of my good carbon steel knives.

But what a man thinks he wants and what his taste buds wants can be quite different. Skewed by perspective and past history.

I think we should all eat a steak in the dark from time to time.

[reloader28]

We like ours at least medium well. Just slightly pink. I dont trust store bought garbage and want mine safe.
You have to slow it down. It takes me AT LEAST a half hour to grill a steak. 300-350 tops and indirect heat.
It dont matter with gas or charcoal, its all the same. Slow it down and stay off the flame and it will come out tender and juicy. You can always sear it at the end if you have to.
I laugh at the people that think it has to be rare to be tender and juicy and that is "the only proper way to cook a steak". That just means they need more practice. I prefer the flavor of more done.
I prefer charcoal flavor but you have to throw the briquets away. Lump wood coal only.
If you want a bit of smokey flavor on a gas grill, get a couple tuna cans and torch off the protective coating. Then add some sawdust or fine chips and set it over the flame

[Ed K]

Since 1980: Start with Weber kettle. Add lump charcoal lit with chimney, level and cover with a thin layer of additional lump. In about 5 minutes put steaks on grill and cover. Don't even think of walking away! Turn 1-1/4" steaks in 2:30 for med-rare/ 3:00 for medium. Done @ 4:30-5:00 minutes for med-rare; @ 5:00-5:30 minutes for medium.

1" steaks will go even faster. There isn't time to get another beer or bourbon so have it at your side when you start!

[JimB..]

We like ours at least medium well. Just slightly pink. I dont trust store bought garbage and want mine safe.
You have to slow it down. It takes me AT LEAST a half hour to grill a steak. 300-350 tops and indirect heat.
It dont matter with gas or charcoal, its all the same. Slow it down and stay off the flame and it will come out tender and juicy. You can always sear it at the end if you have to.
I laugh at the people that think it has to be rare to be tender and juicy and that is "the only proper way to cook a steak". That just means they need more practice. I prefer the flavor of more done.
I prefer charcoal flavor but you have to throw the briquets away. Lump wood coal only.
If you want a bit of smokey flavor on a gas grill, get a couple tuna cans and torch off the protective coating. Then add some sawdust or fine chips and set it over the flame

So why not just bake it in the oven? The benefit of grilling is in the char and you don’t get that without more intense heat. The trick is in balancing. Some folks will bake, cook indirect, or sous vide for the cooking, then put in on a hot grill or griddle to get the outside cooked to their liking.

To the op, for well done without making shoe leather it really helps to pull the steaks and let them come up to room temp first. I also have a diverse family, from bloody rare to well done. My daughters used to cut off the outside and just eat the red center.

[gwpercle]

I learned from my Dad . He believed you couldn't cook meat long enough . Crispy and extra crispy were our choices ... He pioneered Blackening ...
I learned well ... I can overcook anything ... my kids thought hamburger buns were supposed to be black ... I burned em every time .
I've since been banished from grilling ... the kids do a much better job ! My son grills chicken and fish perfectly ... No Thanks to Me ... I just don't have the grilling knack .
I do best in the kitchen with pots , pans and gas stove .
A man has to know his limitations !
Gary

[poppy42]

My girlfriend refuses to eat any meat with pink showing.

Get a new girlfriend!

[Burnt Fingers]

I have a pellet grill and I enjoy it very much. I’ve made notes to help me get better at cooking on it. Steaks turn out wonderful with the right marinade and cooked at the right temperature.
350 degrees grill
Put steaks on, not over any flame and close the lid.
Don’t peek
After 6 minutes flip the steaks, add a sprinkle of salt/pepper mix, and close the lid.
Don’t peek
After 6 minutes flip and sprinkle with salt/pepper mix.
Cook until internal temperature is to your liking. Mine is 145 to 150.
Let the steaks rest for 5 to 10 minutes before cutting them.

I hope this helps. Enjoy

I love my turd burner. I had a Traeger for quite a while. When we moved I gave it to my fishing buddy.

The day we signed on the house here I ordered a Rec-Tec. We use it 4-5 times a week.

They way I like to do steaks on the Rec-Tec is to set it to 225, season the steaks and put them in. Leave them there till they're done. I like medium rare and with a nice Costco prime grade steak it takes around an hour at a minimum.

Cooking at this low temp brings more smoke into contact with the meat. Done correctly your steak will be brick red on the outside, that's the smoke ring!!!!

I always end up with a nice tender juicy smoked steak.

[CastingFool]

I use my grill to render lead on the side burner. I don't like grilling meat anyway. Crockpot is my way to go.

[MaryB]

On a multi burner gas grill turn one burner to max to sear the steaks over then another to medium/medium low to finish them over.

[Echo]

Beef is like liquor. The better the liquor, the less you mix it. Good booze is drank straight. The better the beef, the less you cook it. I like my filet's bloody rare - just cripple it & run it close to me!

[Idaho45guy]

I like my filet's bloody rare - just cripple it & run it close to me!

Ha! Good one! My favorite is "I like my steak so rare that a good vet could save it."

[Stewbaby]

You need to try a blackstone or similar griddle. I prefer my steaks grilled but a griddle can do a great steak and is easy to master and hard to screw up.

Oh, and here is the right steak doneness chart lol:

https://uploads.tapatalk-cdn.com/20210513/44a2dbd4018eaefba1da34c022f2b9b7.jpg

[SeabeeMan]

A couple other guys have nailed it with timing, but let me sum things up:

- Get the grill HOT before you start. You want that initial sear and grill lines are bonus points
- Rub some olive oil on the steaks before you start. It'll help with sticking and really boost the thermal conduction into the meat.
- Flames are your worst enemy...at least when you aren't confident in how to use them.
- Start with room temp steak. The smaller the thermal trip the meat has to take, the easier it is to properly arrest it at the point you want.
- Stop opening the grill. Plan your cook, stick to it, and you can always turn them back over if it wasn't long enough.
- Get a thermometer. I've never trusted all the little thumb and forefinger tricks for steak...go by temp and trust it, just make sure you can hit the middle of the steak with the probe.
- Pull the steak 5-10 degrees early, then cover with foil and let rest for at least 5 minutes.
- A pat of really good butter right in the middle of the steak is a nice touch without taking away from the meat itself. I occasionally like my steak with fried onions and Béarnaise, but not everybody swings that way.

If you want to really knock steak out of the park, but in a way you can't screw up, sous vide it first. I consider myself quite adept at grilling...to the point that our COVID project was a 14x24 outdoor covered (including removable panels for the northern Wisconsin winters) grill shack complete with sink, running water, tv, sound system, and bar centered around the grill. I still sous vide my steak first sometimes.

Sous vide it up to 120 or so, then finish it on a roaring grill, 30-45 seconds per side to sear it and give it that grilled flavor. You basically can't overcook it this way. Some will call it blasphemy, but when you're talking about a 2" thick steak, it's the only reliable way I've been able to pull it off. If I didn't tell my guests how I did it, you'd think it cooked the whole way on the grill.

[SeabeeMan]

You need to try a blackstone or similar griddle. I prefer my steaks grilled but a griddle can do a great steak and is easy to master and hard to screw up.

Oh, and here is the right steak doneness chart lol:

https://uploads.tapatalk-cdn.com/20210513/44a2dbd4018eaefba1da34c022f2b9b7.jpg

He's right on all counts. A flat iron deals with about half the issues I outlined and stabilizes the heat delivery.

[MT Gianni]

Tough and tasteless is what you get with no pink showing. My wife will only eat hers that way. i am convinced if she were blindfolded it would go better for her. If they don't wan't any pink meat showing figure they like tough and tasteless, shoe leather.

[MaryB]

You need to try a blackstone or similar griddle. I prefer my steaks grilled but a griddle can do a great steak and is easy to master and hard to screw up.

Oh, and here is the right steak doneness chart lol:

https://uploads.tapatalk-cdn.com/20210513/44a2dbd4018eaefba1da34c022f2b9b7.jpg

1 is almost over cooked for me LOL

[ryanmattes]

A couple other tips worth mentioning:

Salt early, and salt waaay more than you think you should. This does not make the meat salty.

And use kosher salt, not table salt. Yes, it's all salt, but the difference is in the size of the grains. Kosher comes from kasher, and "kashering" meat is the process of salting the meat to remove moisture. It's literally what kosher salt is made for.

The purpose of the salt is to draw water out of the steak, giving you a steak with a stronger, meatier flavor. If you salt heavily and put it back in the fridge for a few hours, you'll actually see a puddle of water on the plate and on top of the steak. That water came out of the steak. Lots of grocery stores actually soak their packaged steaks in water to increase the weight.

What does water do when it gets thrown on a 500 degree grill? It steams. You don't want steam, so you remove as much of the water before cooking as possible. Salt does not remove the fat, which is where the real flavor comes from.

A lot of people say let it come up to room temp, but that depends. Restaurants, even great steakhouses, don't do that. They're in the fridge till it's time to cook.

If you like it rare in the middle, a cold steak is easier to put a strong sear on without overcooking the middle. If you're going for medium or better, the center of a room temp steak will come up to temp faster. So, it depends.

A temp probe is the most reliable way to get the doneness you want, but after you've done it a few times, you'll start to know from the texture and and feel of the steak when you pick it up.

Sent from my Pixel 3a using Tapatalk

[WestKentucky]

I consider myself a manly man who can do most of the manly tasks you would expect, such as sharpen a knife, use a chainsaw, build a deck, remodel a bathroom, etc. Plus I can saddle a horse, rebuild a motor, and cast boolits; Bonus points manly tasks.

But I am awful at grilling.

Oh, I can fire up a grill and get a nice ribeye steak prepped for cooking, but then I ruin it.

My girlfriend filled my freezer with a 1/4 steer she bought. Asked me to cook some steaks last night. I have a grill that one half is gas, and the other half is charcoal. I like the gas side because I'm lazy.

So I get the grille heated up to 600 degrees, get the steaks rubbed in butter, then seasoned, and throw them on the grille. Go inside to start baking the vegetables in olive oil and a few minutes later go out to find the grill spitting out fire and the steaks burned to a crisp. Grease caught fire.

So tonight, my girlfriend wanted burgers and insisted on charcoal. How can you screw up burgers? I will find a way. So I go on YouTube and look up instructions on how to grill the perfect burger. I get the coals burning and perfectly hot. Prepared the patties, season them, and put them on the grille.

I watch them like a hawk. Grease flames up and briefly thought I had ruined more meat, but I was able to lower the coals and avert disaster.

They actually turned out pretty good.

My girlfriend has forbid me from using the gas part of the grille, unless I'm cooking corn.

Looking forward to trying to cook steaks again using charcoal. Any tips?
Lower heat and fiddle with it. Using tongs pick meat up and take not of floppiness. If it’s really floppy it’s raw. If it’s a little floppy then it’s rare. If it saga some but isn’t floppy then it’s medium. If you go any further than that then it’s burnt. If you make a point of using meat of similar thickness then you can get the hang of it fairly quick. I taught my 10yr old daughter how to cook pork chops like that.

[BJK]

Depends on the beef cut how I like it. I go from a black and blue steak to med-rare most times as does the wife.

Idaho45, play to your strength. What do I mean by that. I bet you can sweat pipe. Use that skill. Allow me to explain.

FWIW, I can grill, make southern BBQ, hot smoke, cold smoke, but what I'm going to tell you about is the technique I use when it's cold out and it works really good. It works just as good in warm weather.

Don't grill. Sell it. Once you try what I suggest you'll get great results and never look at a grill again. This may sound suspect but I assure you if you can set the thermostat in your home you can pull it off. Get a Sous Vide (SV) "machine". Prices have come down and they give excellent results. Want med' rare? Just set the temp on it to 130°F ish. Want more well done, just set it to that desired doneness (temp') and you'll get it. Timing? Not critical as long as you don't go under. I'll explain in a minute. What I give below will be abbreviated instructions since better instructions are found online.

You want to cook a steak to med' rare. Set the SV unit to 130°F. Put it in your chosen vessel, I use a pot or if I'm cooking lots of meat a small "cooler". Use the right amount of water to "fill" the cooking vessel to satisfy your SV unit. The SV unit is turned on. Each piece of meat gets individually bagged and sealed. A ziplock bag will do. The air is driven out, easy to do. Then the meat is put into the vessel. They stay in there for the required amount of time; this can be figured out from charts or if you're into math there are formulas. Yeah, me neither, I use the charts. But a good steak can be in the bath for 6 hours, a corned beef can be in it for days at a higher temp'. No it won't spoil; it sounds weird, but it won't. At the end of the time suggested by the chart, the meat is pulled out and then (here comes the manly part) you get the torch out. I use a butane torch to make sure the rotten egg smell of the propane doesn't get into the meat. I use a solution of 50/50 dextrose/sodium bicarb' and wet the meat with in it. Then the torch is played over the meat to brown it and develop flavor. That's your "grilling" part. The result is (in this example) a med' rare steak with grilled flavor. But not just that, the meat is med' rare from edge to edge with NO grey meat that got too hot and went past med' rare. Want more well done? Just dial in the finished temp desired. Another advantage is that if the chart says you need 8 hours and you go 10 hours it's no big deal. It'll get more tender but will never overcook. What I mean by that is that a steak cooked at 130°F cooked "too long" at that temp' will never become well done. Go wildly too long and you might wind up with something too tender.

For more information just find it online. There are sites that discuss it in great detail and books can be found.

I've been using the technique for years and it's replaced outdoor grilling for me during the very cold winter months. It not only replaces grilling though. It does corned beef with excellent results. Want med' rare corned beef? It can probably be done, but it will take days. It'll do roasts, poultry, all sorts of things. It'll make you look like a genius chef and it's no more involved than the Sous Vide unit and the ability to set a thermostat and read a few charts and add up the times.

But again, for more information just google it.

Baldwin has a good site but it may be too "in depth" for you. Logsdon has another good site. In the time since I started in SV things have changed and I have no doubt that MANY more sites will be found that are good. As I said it's been years since I started in doing it and once one knows the technique, myself anyway, I stopped researching basic technique. So while the sites I know of still exist there are many more.

[david s]

With charcoal get your self a spray bottle with water. When you get a grease flare up you shoot out the flames precisely. As you stand there watching the meal cook then burst into flames you can also practice your quick draw and point shooting. Helps keep the entertainment value up.

[popper]

Any cooking by me is verboten.

[JonB_in_Glencoe]

But I am awful at grilling.
Oh, I can fire up a grill and get a nice ribeye steak prepped for cooking, but then I ruin it.

>>>SNIP
Don't feel bad, none of us started out as experts. I consider myself pretty good, but I still have failures, most of us just don't talk about those, LOL.

I haven't used charcoal in a long time, a couple years maybe?
I bought some flavorless brats and thought putting a char on them would help the flavor. Well, two nights ago I grille them, while I wasn't watching, the skins broke and charcoal flamed up. I ended up with dried out, charred brats...but they were still eatable with lots of BBQ sauce...and Brats are one of the easiest things to grill :-P

[Idaho45guy]

Tried some more burgers tonight and they turned out perfect! Made sure the meat was perfectly defrosted, then formed them gently into patties, pressed down in the center, then seasoned liberally with pepper and garlic salt.

283165

Coals were perfect when I put them on, only turned them once, then baked the pepper jack cheese on them. Even toasted the buns. Served with green beans roasted on a cookie sheet in olive oil and salt and pepper. Delicious! My girlfriend was very happy! She is doing the Keto diet, so no buns for her.

283166

283167

[ryanmattes]

There you go. They look good!

Sent from my Pixel 3a using Tapatalk

[Handloader109]

Gas grill, LOVE them. Turn on and keep on high for about 10 to 15 minutes depending on your outside conditions.
Wipe down the grill with oiled paper towel, toss meat on the grill, and then turn down the dials to about medium high.
Let sit 2 to 3 minutes, rotate 90degrees, 2 to 3 more minutes, then flip and repeat. Steaks should be pretty dang close to Medium to medium rare depending on thickness.
Burgers are done, if you want more burnt( yeah, well done in other words) give them a couple minutes more each side.

[jonp]

Wrap the vegs in tinfoil after putting some butter and spices on them. If no spices or butter then a few ice cubes. Start the grill, put them on low and cook for 20min or so then the steak. Grill it slow checking until done right for you the turn the grill on high and reverse sear. Let sit a few minutes after talking off then eat.

Remember, meat will continue to cook a few after taking it off so remove just before you are satisfied

283233

[jonp]

Tough and tasteless is what you get with no pink showing. My wife will only eat hers that way. i am convinced if she were blindfolded it would go better for her. If they don't wan't any pink meat showing figure they like tough and tasteless, shoe leather.

Wife is a heathen like that, too.

[David2011]

Idaho45guy, congratulations! Some people say to never turn steaks or burgers more than once. Others strongly disagree. I can't tell whether I've flipped a burger or a steak once or 6 times. It helps, IMO, to keep from overheating one side of the fire is a tad too hot. One tip for the Weber charcoal kettles: Open the top vents all the way and regulate the heat by opening or closing the bottom "cleaner" vents. That helps any creosote flavor escape and gives better temperature regulation.

[Geezer in NH]

Get a new girlfriend!

+1

Do not butter a fat steak like a rib eye. High heat to sear and turn it down ofter 20-30 seconds a side.

Leave the hood up to dump heat from the grill Keep a live hose and sprits to cool it down or put out the porch fire from having the grill on it.

Cook it rare or medium and hand the girlfriends to her and point to the Micro-wave.

My wife of 50 years wants well done and the Micro-wave is for the last 40 years since we have had one, is how she gets hers.

[rockrat]

On a gas grill, I will turn the temp up high like you did, but will turn it down just below medium before I put the steaks on and I will stay there to cook them. If you go inside to do other stuff, you will forget about the steaks and burn them. I seldom use my gas grill nowadays, but use my Traegar instead unless its really cold out, then its the gas grill.

Haven't used charcoal in years, but grew up with it.

Well done here, but will do medium well if I have to. You can keep your medium done steaks

[Garyshome]

Don't over cook stuff. Pay attention to what you are doing. Your grill is too hot!

[dale2242]

One way to make grilling easier is to buy a pellet grill.
I grill steaks on my Pit Boss at 450* and use a temperature probe after I turn it.
5 minutes per side for a 1" steak will get you a nice med/med rare.
For slow cooking you can`t beat a pellet grill for us grill challenged folks.

[Idaho45guy]

Grilled again the other night. T-Bones that were purchased as part of the half steer that my girlfriend and her parents purchased. Managed to cook them well done per girlfriend's request, over charcoal, and didn't burn them.

But, they tasted awful. Pretty sure the cow they bought was a free range local cow that ate mostly weeds and wild grass. It tasted gamey. Like an elk steak, which makes sense since the cows and elk are in the same areas, eating the same things, and climbing the same mountains. The hamburger isn't too bad, but it does have a tinge of gaminess to it.

I sure miss Midwest beef! Tastiest beef in the US.

[jim147]

Grilled again the other night. T-Bones that were purchased as part of the half steer that my girlfriend and her parents purchased. Managed to cook them well done per girlfriend's request, over charcoal, and didn't burn them.

But, they tasted awful. Pretty sure the cow they bought was a free range local cow that ate mostly weeds and wild grass. It tasted gamey. Like an elk steak, which makes sense since the cows and elk are in the same areas, eating the same things, and climbing the same mountains. The hamburger isn't too bad, but it does have a tinge of gaminess to it.

I sure miss Midwest beef! Tastiest beef in the US.

Yeah the walking steaks a few feet away are some of the best I've ever had.