do you cook your steak fast or slow

[russian rocket]

just like the title says, i want to know if you guys cook your steaks fast on high heat or slow on low heat? i cook mine slow for about 20min or more, wait til the blood breaks through and pools up nicely, then flip it and cook it for another minute or so on high heat to seal it in. then rest it for 10 minutes on a plate inside my microwave. on my grill i found this to turn on the most tender and juiciest steaks where the fat just melts in your mouth. btw i generally grill 1 1/2in thick rib-eye or t-bones/porterhouse to medium.

for added taste i like to throw on some onions that i caramelize in Italian dressing in a skillet.

 

also i would like to buy some usda prime ribeye, anyone have any suggestions as to where i can buy some?

[KillJoy]

Charcoal Grill to ~ 400*

 

Oil grill w/ Peanut Oil

 

Add Room Temp Steaks

 

~ 4 - 5 mins: flip

 

Another 3 - 4 Mins: remove

 

Let sit under AL Foil for 5 Mins

 

Eat

 

 

KillJoy

[Rocky31186]

I do just how you said.. I get the grill (propane) nice and hot then set it on low. Cook the steaks for 20 minutes or so, flipping ever 5 min. Then turn the heat on high and get the out sides not crisp, but done. Thats for medium well, slight pink in the center.

 

I love the steaks from the andersons..

[SRTurbo04]

low and slowww

[LJ]

500 degree grill

Salt and pepper the steaks

Grill to desired doneness

[gillbot]

Heat grill to ~450° then put the steaks on the TOP RACK, 3-5minutes or until the tops just start to brown then flip for another 1-4 minutes. Remove from grill and let sit for at least 5-10 minutes.

[Tshensley]

Let steak get to room temp

High heat cook for 2-3 minutes

Rotate steak for the cross hatching and cook for another 2-3 minutes and then flip.

Cook for another 3 minutes, and remove. Let sit for approx 5 minutes

 

You should resist flipping as much as possible

 

http://Www.grillingcompanion.com has great results by following the directions listed

[PRD2BDF]

I don't care as long I have A1 sauce and it's not pink anymore.

[Littleguy]

Sear the outside with high heat to seal the juices in then heat them low and slow.

[LJ]

Slow is reserved for chicken and pork on my grill. All beef goes high and fast.

[Browning]

Fast. Olive oil and pepper,high heat. Steak sauce is for shitty cooks

[KillJoy]

Steak sauce is for shitty steaks

 

 

Fixed!

 

 

KillJoy

[Browning]

Fixed!

 

 

KillJoy

 

and that too

[Nickey4271647545519]

I like low and slow for my steak.

 

Sear the outside with high heat to seal the juices in then heat them low and slow.

 

Searing actually lets out more of the juices. http://www.foodnetwork.com/videos/to-sear-or-not-to-sear/24511.html

[Green Bastard]

I like my steaks rare to medium-rare, I usually crank the heat for mine and cook it fast. My wife likes them well done so I cook hers much cooler and slower to keep it from burning.

[KillJoy]

I like low and slow for my steak.

 

 

 

Searing actually lets out more of the juices. http://www.foodnetwork.com/videos/to-sear-or-not-to-sear/24511.html

 

 

Sadly (??) I will believe most things Alton Brown says on his shows....

 

:megusta:

 

KillJoy

[SRTurbo04]

I don't care as long I have A1 sauce and it's not pink anymore.

 

wtf?!?! what a waste...

[TTQ B4U]

I don't care as long I have A1 sauce and it's not pink anymore.

 

If you need steak sauce you're doing it wrong. Just my opinion.

[TTQ B4U]

Let steak get to room temp

High heat cook for 2-3 minutes

Rotate steak for the cross hatching and cook for another 2-3 minutes and then flip.

Cook for another 3 minutes, and remove. Let sit for approx 5 minutes

 

You should resist flipping as much as possible

 

http://Www.grillingcompanion.com has great results by following the directions listed

 

^^ this. Another opinion, if you are cooking a good steak past medium, you're doing it wrong.

[Akula]

Depends on the cut. Fattier cuts, Rib Eye, strip, etc... slow. Lean cuts, Filet etc, very fast very high temp.

[Putty]

Lowest possible and slow!!! Never let the flame touch it.

[Buck531]

Microwave on high for 10 minutes.

[owndjoo]

tried the fast method this weekend. Buehler's Prime Top sirloin, sea salt, 30 min in room temp, olive oil, peppercorn grind, high heat on the grill 5min flip then 5 min. about 6 min cool time. best steak I have ever had outside of $40 high end restaurants... even rivaled those. It was a little more medium rare than I usually like, but it was still quite warm, and soooo juicy. will use this from now on.

[87GT]

In the oven I will broil it 15 minutes max. Flip it only once. It will be nice and the blood will be almost boiling. You don't really need to marinate it this way unless you are stuck on stupid A1 sauce.

 

On the grill no more then 20 minutes on medium high heat. It is all about the firmness with me. You can just tell by touching it with your tongs. If it gets tough you overcooked it It takes a different amount of time for each cut of beef you are cooking. When you cut into it and the steak sauce (blood) collects into a small pool for later dipping it is done perfect. If you bust a blood vessel even better

[RedRocket1647545505]

Slow is reserved for chicken and pork on my grill. All beef goes high and fast.

 

This. If you're doing low and slow with a steak, you're doing it wrong.