jmccracken1214
Well-Known Member
Any tips for what temp to have the grill at, how long to leave on each side?
We like ours cooked medium
We like ours cooked medium
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ordering one asap.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.
Step 2: don’t grill in the rainStep 1: throw away gas grill
Opened the garage and grilled at the door, plenty of ventilation and stayed dry!Step 2: don’t grill in the rain
So 5 min per side is key I'm guessing.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.
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!!!
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.
If the meat sticks,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?
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!!!