BBQ Steak??

[mikey]

I have never BBQ steak before and was wondering how I should bbq them for they are angus steak maybe a few inches thick. How do I BBQ steak?

[keschete]

Originally Posted by mikey

I have never BBQ steak before and was wondering how I should bbq them for they are angus steak maybe a few inches thick. How do I BBQ steak?

Okay, what exactly are you wanting to do? And what type of angus steaks? By that I mean the cut (Filet, ribeye, sirloin, new york strip). Exactly how thick?

All of this matters if you are talking about grilling a steak on an outdoor pit. I am guessing that is what you mean by BBQ.

I like filet, sirloin or ribeye. I use some Moore's marinade and wishbone robusto italian dressing to marinade the steaks for at least 30 minutes before grilling.

You want a nice medium to high heat. You also want a grill that has been oiled before you put the steaks on. I coat my grill with vegetable oil, because it can handle high heat. (make sure to oil the grill before lighting the fire)

Cooking depends on what type of grill, what kind of fire. Some people use gas and some people use charcoal. Cooking time depends on how thick the steak, how high the heat, how you want the steaks cooked and what type of fuel you are using.

I hate to say this, but you are going to have to give more info for me to help you...

Most steaks don't take long to cook to medium. A nice filet, maybe 1 1/2 inch thickness, on a gas grill medium heat takes 5 minutes to 7 minutes per side...but that's a very general guide...you have to watch the steaks...

[mikey]

Characoal Grill , Non stick foil on top of rack(I slow cook smoke), sirloin angus premium steak thicker than 2 inches thick, and would like well done. I will also be cooking bratwurst and babyback ribs along with I think 4 angus sirloin steaks.

[Brushpup]

I was going to elaborate, but Kaya has obviously cooked steaks, and has this handled.

I will only emphasize....

You do not want to cook steaks to well done in any case, much less on a slow fire in the manner you mention. If you do they will be TOUGH. Steaks need to be cooked quickly! It is is my opinion that anything over medium destroys a steak.....

[mikey]

I am not familiar with eating alot of steak. I had well done strip streak in salads or cubes cut up but never a flat out steak for dinner. Maybe I should cook everything else first and let the steaks cook alone but the few people eating with me want well done.

[keschete]

Originally Posted by mikey

Characoal Grill , Non stick foil on top of rack(I slow cook smoke), sirloin angus premium steak thicker than 2 inches thick, and would like well done. I will also be cooking bratwurst and babyback ribs along with I think 4 angus sirloin steaks.

Okay, this is what I would do. I would cook your bratwurst and baby back ribs before you cook the steaks.

Also, no foil, you just need a well oiled grill. The grill adds marks to your food and the smoke from the charcoal gives a great taste, the foil will prevent this.

For the ribs, you need to boil them in water until tender and then you finish them on the grill. So put on the bratwurst first and get that cooked, add the ribs when the bratwurst are about 1/2 way through.

You can keep the ribs and bratwurst warm in a 200 deg F oven in a pan with foil over the top while your steaks cook.

Make sure grill is oiled and a nice medium/hot flame. most charcoal grills have a pan that you can move the coals closer to the grill to adjust the heat. You want it where if you put your hand about 6 inches over the grill, the heat gets uncomfortable after 15 sec or so.

Pull the steaks out of the marinade I mentioned earlier and slap them on that nice hot grill. You should only have to flip them once.

You let them sit on the grill with the cover on for about 5 minutes and then check them. You can lift up an edge and look at the color to decide when you should flip them.

When they have nice grill marks and the meat is obviously cooked, flip them and do the same on the other side. When you push on a steak with your finger, rare is soft, medium is firm but pliable and well is firm to the touch.

Most steaks take 5 to 7 minutes per side, but heat, steak thickness and many other factors may change the cooking time. For well done, you can cook them until you push on the steak with your finger and the steak is firm.

I hope I have described this so it helps, and if anyone else is an experienced grill master, please chime in! I am by no means an expert, but I do have a Charbroil gas grill and prior to that a charcoal grill. I use the grill fairly often.

[Brushpup]

I don't know if I am an expert, but I am very, very, experienced. I cook out a lot and entertain fairly often. I cook only with hardwood (usually Mesquite) coals either directly or indirectly. I do everything from burgers to Briskets, the latter taking anywhere from 8-16 hours.

I will offer this: I know a MUCH better way to get those ribs falling off the bone without boiling them. Please don't do this......or tell me if you do. It just makes me cringe! I apologize if I sound like a braggart, but it is unsual for folks to not say the ribs are the best they ever had.

If you want to know how I do it, send me a PM..........I can't just blast my secret all over the place in public.

[keschete]

Originally Posted by Brushpup

I don't know if I am an expert, but I am very, very, experienced. I cook out a lot and entertain fairly often. I cook only with hardwood (usually Mesquite) coals either directly or indirectly. I do everything from burgers to Briskets, the latter taking anywhere from 8-16 hours.

I will offer this: I know a MUCH better way to get those ribs falling off the bone without boiling them. Please don't do this......or tell me if you do. It just makes me cringe! I apologize if I sound like a braggart, but it is unsual for folks to not say the ribs are the best they ever had.

If you want to know how I do it, send me a PM..........I can't just blast my secret all over the place in public.

Thank for chiming in, I only told him to boil the ribs because its an easy way to do them. I actually cook my slow in the oven with BBQ sauce, a little water or beer with a tight foil cover for several hours and then I put mine on the grill to finish them off....

Come on, give us your version of how you cook ribs!

[Andad]

Oh, you cook your steaks over there.

That's different.

[Brushpup]

Originally Posted by keschete

Thank for chiming in, I only told him to boil the ribs because its an easy way to do them. I actually cook my slow in the oven with BBQ sauce, a little water or beer with a tight foil cover for several hours and then I put mine on the grill to finish them off....

Come on, give us your version of how you cook ribs!

Your just about there, just skip the boiling otherwise>

[Brushpup]

Originally Posted by directioneng

Oh, you cook your steaks over there.

That's different.

Well, I just prefer to knock the horns off, drag it's a$$ across the fire and call it good. We always have the odd few who like their steak to resemble a boot sole, so we have to do what we can.

[diversified]

If you like blackened spicy steaks, this is the cajun ribeye rub from Morton's of Chicago. I could eat one of these bad boys every day!

Morton's Cajun Seasoning


Makes about 2 1/2 cups


•1/2 cup paprika
•1/3 cup salt
•1/3 cup freshly ground white pepper
•1/3 cup garlic powder
•1/3 cup onion powder
•2 1/2 tablespoons dried thyme (see Note)
•2 1/2 tablespoons dried oregano
•2 1/2 tablespoons freshly ground black pepper
•2 1/2 tablespoons cayenne pepper