Gas grill steak cooking

I cook mine at the second to lowest temp (my thermometer is broken, so I just used the temp marks) and cook time depends on the thickness of the steak. My typical steaks are 3/4-1” thick and I cook them about 4-5 mins a side. But I like my steaks rare. 1” thick pork chops get 10 min a side at the same setting but they get flipped every 5 minutes
 
For daily use, you can do well with a radiant type gas grill.

I use a med/low setting on the gas and the ALWAYS use a meat thermometer. Gas grills just suck at temp regulation, so the thermometer is critical. And they're super cheap.
 
  • About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
  • Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
  • Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
(thats for a nice cut of steak. If the steak is thinner, reduce cooking time. Meat thermometer is you friend!)
 
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BS, I call BS!!! Crank that mother as high as it will go, the hotter the better. Once it's gotten as hot as it's going to get slap your 1.5" seasoned steaks down and walk away!! That's right walk away. Come back in 3-4 minutes and flip them and walk away AGAIN!! Come back in 2-3 minutes and take 'em off onto a cutting board or platter. Let 'em sit for a few minutes while you get everything else on the table. Sit and enjoy..... Burp as needed.....BTW, screw the red wine/white wine argument, Jack and water only!!!
 
Get the grill hot, cast iron grates a must. Dry season the steak and leave out of refrigerator for an hour to warm to room temp.

No oil, or liquid seasoning, that causes the surface to steam vs. sear. Grill on high, 5 minutes then turn for another 5, put in a different location where cast iron will be hotter. If thick 1.5", then flip for 2 min to get cross hatch grill marks, then flip again, and turn off gas and let the heat from the cast iron grates to get cross hatch marks.

Just finished one about 30 minutes ago.

Yea, yea, I hear the gas vs. charcoal but there is also speed and convenience, which often wins the debate.
 
Get the grill hot, cast iron grates a must. Dry season the steak and leave out of refrigerator for an hour to warm to room temp.

No oil, or liquid seasoning, that causes the surface to steam vs. sear. Grill on high, 5 minutes then turn for another 5, put in a different location where cast iron will be hotter. If thick 1.5", then flip for 2 min to get cross hatch grill marks, then flip again, and turn off gas and let the heat from the cast iron grates to get cross hatch marks.

Just finished one about 30 minutes ago.

Yea, yea, I hear the gas vs. charcoal but there is also speed and convenience, which often wins the debate.
So 5 min per side is key I'm guessing.

I prefer charcoal but gas is very nice and a lot faster.

I rubbed a little oil in the grates last night, but the steaks stuck a little today. Maybe a very light coat on the meat?
 
To keep any veggies from sticking to the grill, cut a potato in half and rub the hot grates with it,
the starch will prevent sticking, this works for veggies and fish too.
Learned this from PBS TV the Grill Guy.
 
BS, I call BS!!! Crank that mother as high as it will go, the hotter the better. Once it's gotten as hot as it's going to get slap your 1.5" seasoned steaks down and walk away!! That's right walk away. Come back in 3-4 minutes and flip them and walk away AGAIN!! Come back in 2-3 minutes and take 'em off onto a cutting board or platter. Let 'em sit for a few minutes while you get everything else on the table. Sit and enjoy..... Burp as needed.....BTW, screw the red wine/white wine argument, Jack and water only!!!

Good, but you overcooked it. :D
 
gas gets a bad rap but my trick is to get the grill as hot as i can get it, sacrifice some fatty ground beef or anything else that will pour grease onto the flames and the smoke just rolls out from it burning off.

sacrilege, i know - but dont knock it till you try it. every person thats ever had one of my steaks swear its the best theyve had.
 
So 5 min per side is key I'm guessing.

I prefer charcoal but gas is very nice and a lot faster.

I rubbed a little oil in the grates last night, but the steaks stuck a little today. Maybe a very light coat on the meat?

No, 5 mins is not the key. Some prefer to rotate every 2 mins so they don't char the steaks too much. It depends on heat, the cut of meat and the grates you are cooking on. Inwould suggest Meathead by Goldberg. It will get you on a decent path to cooking on grills and smokers.
 
To keep any veggies from sticking to the grill, cut a potato in half and rub the hot grates with it,
the starch will prevent sticking, this works for veggies and fish too.
Learned this from PBS TV the Grill Guy.

Yoshi Mats are also great for grilling veggies. They even get grill marks through the copper mat. Also really nice for grilling meats in any kind of sauce or marinade. And as the ad says , "Clean up's a breeze!"

@CZfool68 is correct - 5 minutes is not necessarily the key. Learn the palm test - it will serve you well.
 
So 5 min per side is key I'm guessing.

I prefer charcoal but gas is very nice and a lot faster.

I rubbed a little oil in the grates last night, but the steaks stuck a little today. Maybe a very light coat on the meat?
If the meat sticks,
  • the grill/grates were not hot enough, why I prefer cast iron grates they retain heat instead of cooling from the meat,
  • cooking at too low a temperature,
  • the steak was cold, i.e. straight from refrigerator,
  • you tried to turn them too soon.

Meat will stick to a grill or pan and then release after it has seared, which is also called the Maillard reaction. If you go to turn the meat and it is stuck, leave it and try in another minute or so. True for all meats.

Oil or moisture prevents the meat from searing as it steams it.
 
Put a cast iron frying pan on the grill's burner and let it get white hot. Salt/Pepper a 1.5-2" Ribeye or Tbone (room temp) and sear first side until juices pop up (4-5 minutes). Flip steak and cook for another 2-3 minutes. Remove from pan and let rest 15 -20 minutes. If your grill doesn't have a burner do what Bailey Boat told you to do in the first place.
 
I have an unorthodox method that has received rave reviews... Essentially a reverse sear with a twist.

Ribeyes at room temp or so
Season heavily with S&P or favorite seasoning
get gas grill to about 175-190 degrees
place smoker tube in grill with favorite pellets lit Link: http://a.co/d/8gMUWfI
smoke steaks on cool temp for 45-50 minutes
remove steaks and get grill as hot as it will go (mine done 700)
cook steaks on hot grill for about 45-60 seconds per side for medium. less for medium rare.

The smoke gives it more of an open flame flavor and the long cook actually leaves the fat more rendered and juicier/tender.

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BS, I call BS!!! Crank that mother as high as it will go, the hotter the better. Once it's gotten as hot as it's going to get slap your 1.5" seasoned steaks down and walk away!! That's right walk away. Come back in 3-4 minutes and flip them and walk away AGAIN!! Come back in 2-3 minutes and take 'em off onto a cutting board or platter. Let 'em sit for a few minutes while you get everything else on the table. Sit and enjoy..... Burp as needed.....BTW, screw the red wine/white wine argument, Jack and water only!!!

Yep. 'Cept I like my whiskey neat.

Our grill's one of those "infrared" with great temp control. Cast iron grates, all three thermometers showing just shy of 750* & go. Always a perfect medium rare. Works great for deer jerky as well, with the temp down around 180*. Hang strips of marinated venison from the rack with toothpicks & QC as necessary for 6-8 hours. Nice & tender too, not all crispy/leathery.
 
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