In article

s.net>,
Julian Vrieslander > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > Nah, it's just that I think he's got the same gas grill I have and I
> > figured I'd go right there. I screwed up the steak. Next time, by Alex!
>
> Cindy and I have a Weber Genesis Silver gas grill, and we get pretty
> good results with steaks. We prefer T-bones or NY strips, usually a bit
> thinner than 1.5", but here's our routine.

I don't like 1.5# either but I didn't have a choice.
>
> Turn on grill full blast for a few minutes before putting the steaks on.

Did that.

> You want max hot. While the grill is creeping toward blast furnace
> temps, work on the steaks. We usually don't go in for fancy marinades
> or rubs (that ritual is reserved for other things). Steaks should be
> already at room temp, not right out of the fridge.

Did that.

> Dry them with paper
> towels, sprinkle both sides with kosher salt and fresh ground pepper.

Just used pepper.
>
> Sashay out to the grill with steaks, tongs, a folded up paper towel, and
> some peanut oil. Hold folded paper towel with tongs, drizzle on some
> oil, and wipe the grill grate.

Way ahead of you.


> Toss steaks on the grate, close cover. Still at max hot. After about 2
> or 3 minutes, rotate the steaks about 90 degrees, but don't flip them
> over yet. This rotation bit is mostly cosmetic, to get nice
> cross-hatched grill marks. But it also spreads the heat around a bit.
> After another couple of minutes flip the steaks. A couple of more
> minutes, rotate again.

I was at 135 deg. I'll go by feel next time. I overcooked the sucker,
plain and simple. Paid too much attention to Goomba's experience,
though hers may have been over charcoal ‹ I don't remember.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."