I want to be able to slap a ribeye on the Weber with a buzz on .I'm gonna
have some buddies over from the Homebrew club next month and want to be able
to feed them a good meal. What are the top 10 things to do for grilling
steaks. What I'm worried about is serving up a bunch of charcoals.How can
tell if the steak is done but not dried out?TIA Jim

jim wrote:
> I want to be able to slap a ribeye on the Weber with a buzz on .
snip
> .....How can tell if the steak is done but not dried
> out?

With a buzz on, it don't matter.

--
Dave
www.davebbq.com

A good meat thermometer is essential.

Sear the steaks on both sides over high heat for 1-2 minutes per side
(direct or on high), then go indirect until done.

Med-rare is about 145 degrees, well about 160+



"jim" > wrote in message
...
>I want to be able to slap a ribeye on the Weber with a buzz on .I'm gonna
>have some buddies over from the Homebrew club next month and want to be
>able to feed them a good meal. What are the top 10 things to do for
>grilling steaks. What I'm worried about is serving up a bunch of
>charcoals.How can tell if the steak is done but not dried out?TIA Jim

A good meat thermometer is essential.

Sear the steaks on both sides over high heat for 1-2 minutes per side
(direct or on high), then go indirect until done.

Med-rare is about 145 degrees, well about 160+


***Hybrid-posted using netKop Pacifier 1.3 for Outlook Express***

A good meat thermometer is essential.

Sear the steaks on both sides over high heat for 1-2 minutes per side
(direct or on high), then go indirect until done.

Med-rare is about 145 degrees, well about 160+



"jim" > wrote in message
...
>I want to be able to slap a ribeye on the Weber with a buzz on .I'm gonna
>have some buddies over from the Homebrew club next month and want to be
>able to feed them a good meal. What are the top 10 things to do for
>grilling steaks. What I'm worried about is serving up a bunch of
>charcoals.How can tell if the steak is done but not dried out?TIA Jim

A good meat thermometer is essential.

Sear the steaks on both sides over high heat for 1-2 minutes per side
(direct or on high), then go indirect until done.

Med-rare is about 145 degrees, well about 160+


***Hybrid-posted using netKop Pacifier 1.3 for Outlook Express***

Steve Wertz wrote:
> On Sat, 22 Apr 2006 14:28:02 -0700, jim wrote:
>
> > I want to be able to slap a ribeye on the Weber with a buzz on .I'm gonna
> > have some buddies over from the Homebrew club next month and want to be able
> > to feed them a good meal. What are the top 10 things to do for grilling
> > steaks. What I'm worried about is serving up a bunch of charcoals.How can
> > tell if the steak is done but not dried out?TIA Jim
>
> Start practicing.
>
> -sw

Start practicing the buzz?

Cam

"Dave Bugg" > wrote in message
...
> jim wrote:
>> I want to be able to slap a ribeye on the Weber with a buzz on .
> snip
>> .....How can tell if the steak is done but not dried
>> out?
>
> With a buzz on, it don't matter.
>
> --
> Dave
> www.davebbq.com
>
Thanks for the reply Dave
Not all of my guest will have the buzz on - just me
I was hoping to tap in on your expertise in the art of cooking steaks
How can you tell visually that the steak is done?
What I have done in the past is to look for the amount of juice on the top
of the meat
When then meat starts sweating and pooling to a quarter size I flip it
and then wait for the other side to start sweating then I pull it and rest
it .
TIA Jim

>"jim" > wrote in message
...
>>I want to be able to slap a ribeye on the Weber with a buzz on .I'm gonna
>>have some buddies over from the Homebrew club next month and want to be
>>able to feed them a good meal. What are the top 10 things to do for
>>grilling steaks. What I'm worried about is serving up a bunch of
>>charcoals.How can tell if the steak is done but not dried out?TIA Jim
>
>A good meat thermometer is essential.
>Sear the steaks on both sides over high heat for 1-2 minutes per side
>(direct or on high), then go indirect until done.
>Med-rare is about 145 degrees, well about 160+
I think the OP was joking around :-)

"Steve Wertz" > wrote:
> On Sat, 22 Apr 2006 18:50:31 -0700, Keep on Plonkin' wrote:
>
> > Med-rare is about 145 degrees, well about 160+
>
> What a moron.

Dickhead

On Sat, 22 Apr 2006 19:17:46 -0700, "jim" > wrote:

>How can you tell visually that the steak is done?

http://et.sdsu.edu/radair/world_wide...k_doneness.htm

On Sat, 22 Apr 2006 22:30:11 -0400, "JL" > wrote:

>"Steve Wertz" > wrote:
>> On Sat, 22 Apr 2006 18:50:31 -0700, Keep on Plonkin' wrote:
>>
>> > Med-rare is about 145 degrees, well about 160+
>>
>> What a moron.
>
>Dickhead
>
Dickhead, yes, but also a troll. But not very good at it.

top-posting

Check.

wrong advice

Check.

Got two of you to bite, anyway.

"jim" > wrote in message
> How can you tell visually that the steak is done?
> What I have done in the past is to look for the amount of juice on the top
> of the meat
> When then meat starts sweating and pooling to a quarter size I flip it
> and then wait for the other side to start sweating then I pull it and rest
> it .

You have the right idea. Considerations though, are thickness of the steak,
temperature when you start, heat of the grill. I can get a good medium rare
every time with a 1" thick on my grill just by looks, but if you change one
of the variables, I use a thermometer and take the steak off at 110. Let
stand 5 to 10 minutes.
--
Ed
http://pages.cthome.net/edhome/

"Edwin Pawlowski" > wrote in message
. com...
>
> "jim" > wrote in message
>> How can you tell visually that the steak is done?
>> What I have done in the past is to look for the amount of juice on the
>> top of the meat
>> When then meat starts sweating and pooling to a quarter size I flip it
>> and then wait for the other side to start sweating then I pull it and
>> rest it .
>
> You have the right idea. Considerations though, are thickness of the
> steak, temperature when you start, heat of the grill. I can get a good
> medium rare every time with a 1" thick on my grill just by looks, but if
> you change one of the variables, I use a thermometer and take the steak
> off at 110. Let stand 5 to 10 minutes.
> --
> Ed
> http://pages.cthome.net/edhome/
>
Thanks ED
How do you judge how hot the grill is?
this has been my biggest challenge
Thanks for the replies guys.. hoping that Big jim, ginger,TFM ,mikey,juke
,louie chime in
I wasn't at the wedding but i had my own reception

On 22-Apr-2006, "jim" > wrote:

> I want to be able to slap a ribeye on the Weber with a buzz on .I'm gonna
> have some buddies over from the Homebrew club next month and want to be
> able
> to feed them a good meal. What are the top 10 things to do for grilling
> steaks. What I'm worried about is serving up a bunch of charcoals.How can
> tell if the steak is done but not dried out?TIA Jim

Oh boy. My lifelong rule of thumb has been to cook on the first side until
a drop of sweat showed up on the top. Then turn over and cook until a drop
of sweat showed up on the back side. This will unvariable result in a medium
well done piece of meat. The indicators to get less well done are more
artistic.
You must get in touch with the feel of the meat. After searing the meat on
the
first side, touch the meat on the last side and feel for the resilience.
When it's
still very soft, it isn't done. When It begins to firm up to the touch, it's
done.
Take it off and serve it.

--
Brick(Tired of paddling...Shopping for a motor)

"Kevin S. Wilson" > wrote:
> On Sat, 22 Apr 2006 22:30:11 -0400, "JL"
>
> >"Steve Wertz" > wrote:
> >> On Sat, 22 Apr 2006 18:50:31 -0700, Keep on Plonkin' wrote:
> >>
> >> > Med-rare is about 145 degrees, well about 160+
> >>
> >> What a moron.
> >
> >Dickhead
> >
> Dickhead, yes, but also a troll. But not very good at it.
>
> top-posting
>
> Check.
>
> wrong advice
>
> Check.
>
> Got two of you to bite, anyway.

Dickhead

jim wrote:
> This is the kinda instruction I am looking for
> maybe some of them old assholes on the board will chime in now (
> not that your a asshole or old but have an opinion about how your
> steaks are grilled) TMF- how do you grill your steaks?

Use the touch test... put your index finger tip to your thumb finger
tip... then touch your thumb muscle with your other hand's index
finger. This is medium rare.

Big finger to thumb - this is medium
Ring finger to thumb - medium well
pinky to thumb - well done

Just press down on the steak to see what it matches up to.
--
-frohe
Life is too short to be in a hurry

http://www.hebgrocery.com/mealtime/C...lCookTimes.jsp
http://www.allenbrothers.com/CookingChart.jsp
http://www.txbeef.org/cooking_it_rig...t_thermometers
http://www.lobels.com/recipe/perfectsteak.htm
http://www.hormel.com/templates/know...mid=129&id=906
http://www.bbqgalore.com/backyard/co...temps.bbq#Beef
http://new.cbbqa.com/faq/10-2-4.html
http://www.foodtv.ca/reference/print...ness_Chart.pdf

"Steve Wertz" > wrote in message
...
> On Sat, 22 Apr 2006 18:50:31 -0700, Keep on Plonkin' wrote:
>
>> Med-rare is about 145 degrees, well about 160+
>
> What a moron.
>
> -sw

http://www.hebgrocery.com/mealtime/C...lCookTimes.jsp
http://www.allenbrothers.com/CookingChart.jsp
http://www.txbeef.org/cooking_it_rig...t_thermometers
http://www.lobels.com/recipe/perfectsteak.htm
http://www.hormel.com/templates/know...mid=129&id=906
http://www.bbqgalore.com/backyard/co...temps.bbq#Beef
http://new.cbbqa.com/faq/10-2-4.html

What is the proper temperature for fish <g>?


"Steve Wertz" > wrote in message
...
> On Sat, 22 Apr 2006 18:50:31 -0700, Keep on Plonkin' wrote:
>
>> Med-rare is about 145 degrees, well about 160+
>
> What a moron.
>
> -sw

"jim" > wrote in message
...
>
> > wrote in message
> .. .
> >
> > On 22-Apr-2006, "jim" > wrote:
> >
> >> I want to be able to slap a ribeye on the Weber with a buzz on .I'm
gonna
> >> have some buddies over from the Homebrew club next month and want to be
> >> able
> >> to feed them a good meal. What are the top 10 things to do for grilling
> >> steaks. What I'm worried about is serving up a bunch of charcoals.How
can
> >> tell if the steak is done but not dried out?TIA Jim
> >
> > Oh boy. My lifelong rule of thumb has been to cook on the first side
until
> > a drop of sweat showed up on the top. Then turn over and cook until a
drop
> > of sweat showed up on the back side. This will unvariable result in a
> > medium
> > well done piece of meat. The indicators to get less well done are more
> > artistic.
> > You must get in touch with the feel of the meat. After searing the meat
on
> > the
> > first side, touch the meat on the last side and feel for the resilience.
> > When it's
> > still very soft, it isn't done. When It begins to firm up to the touch,
> > it's
> > done.
> > Take it off and serve it.
> >
> > --
> > Brick(Tired of paddling...Shopping for a motor)
> Thanks Brick
> This is the kinda instruction I am looking for
> maybe some of them old assholes on the board will chime in now ( not
that
> your a asshole or old but have an opinion about how your steaks are
grilled)
> TMF- how do you grill your steaks?
>
>
>

He places his steak in a *hot* cast iron skillet for about 45 seconds to a
minute and flips it. We like our steaks rare as rare can be. I prefer mine
on an actual grill, however, but that just doesn't seem to happen around
here, so I no longer eat meat.

kili

jim wrote:
> "Dave Bugg" > wrote in message
> ...
>
>>jim wrote:
>>
>>>I want to be able to slap a ribeye on the Weber with a buzz on .
>>
>>snip
>>
>>>.....How can tell if the steak is done but not dried
>>>out?
>>
>>With a buzz on, it don't matter.
>>
>>--
>>Dave
>>www.davebbq.com
>>
>
> Thanks for the reply Dave
> Not all of my guest will have the buzz on - just me
> I was hoping to tap in on your expertise in the art of cooking steaks
> How can you tell visually that the steak is done?
> What I have done in the past is to look for the amount of juice on the top
> of the meat
> When then meat starts sweating and pooling to a quarter size I flip it
> and then wait for the other side to start sweating then I pull it and rest
> it .
> TIA Jim
>
>

You can tell by the resistance the meat offers to pressure applied with
your tongs.

Pay attention here, Hound taught me this and it works very well.....

Touch your thumb and index finger tips together. Now with your other
hand squeeze the meat in between the two. That is what rare steak feels
like.

Touch your thumb and middle finger together for medium rare.

Thumb and ring finger for medium.

Thumb and pinky for burned to a crisp. (otherwise known as 'well done')


TFM®

jim wrote:
> "Edwin Pawlowski" > wrote in message
> . com...
>
>>"jim" > wrote in message
>>
>>>How can you tell visually that the steak is done?
>>>What I have done in the past is to look for the amount of juice on the
>>>top of the meat
>>>When then meat starts sweating and pooling to a quarter size I flip it
>>>and then wait for the other side to start sweating then I pull it and
>>>rest it .
>>
>>You have the right idea. Considerations though, are thickness of the
>>steak, temperature when you start, heat of the grill. I can get a good
>>medium rare every time with a 1" thick on my grill just by looks, but if
>>you change one of the variables, I use a thermometer and take the steak
>>off at 110. Let stand 5 to 10 minutes.
>>--
>>Ed
>>http://pages.cthome.net/edhome/
>>
>
> Thanks ED
> How do you judge how hot the grill is?
> this has been my biggest challenge
> Thanks for the replies guys.. hoping that Big jim, ginger,TFM ,mikey,juke
> ,louie chime in
> I wasn't at the wedding but i had my own reception
>
>

Judge the heat of the grill by how long you can hold your hand at grill
level.

For steak you shouldn't be able to make a 2 count.


TFM®

Full quoting, Top-Posting Bozo wrote:
> A good meat thermometer is essential.
>
> Sear the steaks on both sides over high heat for 1-2 minutes per side
> (direct or on high), then go indirect until done.
>
> Med-rare is about 145 degrees, well about 160+


If a thermometer is essential, what's the bullshit with "about"?

TFM®

Kevin S. Wilson wrote:
> On Sat, 22 Apr 2006 22:30:11 -0400, "JL" > wrote:
>
>
>>"Steve Wertz" > wrote:
>>
>>>On Sat, 22 Apr 2006 18:50:31 -0700, Keep on Plonkin' wrote:
>>>
>>>
>>>>Med-rare is about 145 degrees, well about 160+
>>>
>>>What a moron.
>>
>>Dickhead
>>
>
> Dickhead, yes, but also a troll. But not very good at it.
>
> top-posting
>
> Check.
>
> wrong advice
>
> Check.
>
> Got two of you to bite, anyway.

Make that 3 officer.


TFM®

jim wrote:

> Thanks Brick
> This is the kinda instruction I am looking for
> maybe some of them old assholes on the board will chime in now ( not that
> your a asshole or old but have an opinion about how your steaks are grilled)
> TMF- how do you grill your steaks?


Hot and fast. Seared on the outside, cool on the inside.

TFM®

frohe wrote:
> jim wrote:
>
>>This is the kinda instruction I am looking for
>>maybe some of them old assholes on the board will chime in now (
>>not that your a asshole or old but have an opinion about how your
>>steaks are grilled) TMF- how do you grill your steaks?
>
>
> Use the touch test... put your index finger tip to your thumb finger
> tip... then touch your thumb muscle with your other hand's index
> finger. This is medium rare.
>
> Big finger to thumb - this is medium
> Ring finger to thumb - medium well
> pinky to thumb - well done
>
> Just press down on the steak to see what it matches up to.


Oops, I just posted that advice. Not trying to plagiarize you Frohe, I
just hadn't read the whole thread yet.

TFM®

Steve Wertz wrote:
> On Sun, 23 Apr 2006 08:41:37 GMT, kilikini wrote:
>
>
>>He places his steak in a *hot* cast iron skillet for about 45 seconds to a
>>minute and flips it. We like our steaks rare as rare can be. I prefer mine
>>on an actual grill, however, but that just doesn't seem to happen around
>>here, so I no longer eat meat.
>
>
> You're a re-born vegetarian? Say it isn't so...
>
> -sw

Seafood man! She'll eat the oceans dry if you let her.

TFM®

"Keep on Plonkin'" > wrote in message
...
> http://www.hebgrocery.com/mealtime/C...lCookTimes.jsp
> http://www.allenbrothers.com/CookingChart.jsp
> http://www.txbeef.org/cooking_it_rig...t_thermometers
> http://www.lobels.com/recipe/perfectsteak.htm
> http://www.hormel.com/templates/know...mid=129&id=906
> http://www.bbqgalore.com/backyard/co...temps.bbq#Beef
> http://new.cbbqa.com/faq/10-2-4.html
> http://www.foodtv.ca/reference/print...ness_Chart.pdf
>

Yeah, yeah, yeah, I've read them many time. They still are too done for my
interpretation. Every one of those, IMO, is about 20 to 30 degrees higher
than real life and yes, I've used different thermometers. My steak still
comes off at 110 and shows that same as the pictures do at 140.

I hope someone gets video of this- I want to see a bunch of drunk
homebrewers standing around a smoky, blazing Weber, feeling each others'
forearms ("Wooo, whadda man!") squeezing the skin between their and then
their buddy's thumbs and forefingers ("Hey, asshole, that hurts!"),
looking at the "sweat" on the steak ("Is that the size of a nickel or a
quarter?" "What difference does it make, I spilt my IPA on it...")
touching their fingers together ("I sense you're anxious about your
still-fermenting barleywine...", etc.

"Mine's done! Mine's done! Where's the tongs?"

"Tongs?"

"Well, a fork then!"

"Damn, I *knew* I'd forget something!"

"Gimme that bottle opener, then!"

Also, I wonder if a BBq-er posted to the homebrew group and asked how
they could tell the temperature of their wort before they pitched the
yeast, wouldn't someone just say "Buy a thermometer, newbie!".

Steve Wertz wrote:

> And as everyone knows, those are the USDA Guidelines and
> recommendations. Any serious carnivore knows those temps are way
> too high for anything but hamburger.
>
> -sw

You gotta be kidding. The USDA is all-knowing. Like they say, if
you don't cook pork to 160 F your head will explode. Especially
tenderloin.

--
Reg

"Steve Wertz" > wrote in message
> And as everyone knows, those are the USDA Guidelines and
> recommendations. Any serious carnivore knows those temps are way
> too high for anything but hamburger.
>
> -sw

Grind you own and be comfortable at 130 - 140.

TFM® wrote:
> Oops, I just posted that advice. Not trying to plagiarize you
> Frohe,
> I just hadn't read the whole thread yet.

No worries.
--
-frohe
Life is too short to be in a hurry

>A good meat thermometer is essential

? Do you work at McDonald's?

"Steve Wertz" > wrote in message
...
> On Sun, 23 Apr 2006 10:51:35 GMT, TFM® wrote:
>
> > Steve Wertz wrote:
> >> On Sun, 23 Apr 2006 08:41:37 GMT, kilikini wrote:
> >>
> >>
> >>>He places his steak in a *hot* cast iron skillet for about 45 seconds
to a
> >>>minute and flips it. We like our steaks rare as rare can be. I prefer
mine
> >>>on an actual grill, however, but that just doesn't seem to happen
around
> >>>here, so I no longer eat meat.
> >>
> >> You're a re-born vegetarian? Say it isn't so...
> >
> > Seafood man! She'll eat the oceans dry if you let her.
>
> More ribs for you. Is this new?
>
> -sw

Nah, I've never been one much for meat, actually. Weird group for me to be
in, huh?

kili

"jim" > wrote in :

> What are the top 10 things
> to do for grilling steaks. What I'm worried about is serving up a
> bunch of charcoals.How can tell if the steak is done but not dried
> out?TIA Jim

#1) Recognize that steak is not BBQ.

#2) When it comes to steaks, cook hot, cook fast. on a proper fire, 2-3
minutes per side should get you a rare/medium rare steak. 6-7 minutes per
side should have you wel done.

#3) Don't serve meat well done. No cow should have to die for that!

#4) The cow does the hard work. Get to know your butcher and have him cut
your teaks a little thicker than usual.

Barry Bean wrote:
> "jim" > wrote in :
>
>
>>How can
>>tell if the steak is done but not dried out?T
>
>
> Feel it. In a pinch, keep a knife and plate handy and cut into an extra
> steak to check. Feel how the steaks feel before they go on teh fire. They
> will firm up as they cook.


Been said (twice) but still good advice.

Yes, you can use a thermometer, but why if there is no need?


I say this because I generally only have to cook for my lovely wife and
myself. We like them almost warm.

Not much to wonder about on that point.

But when I have to cook for others (including my (well done) Mother), I
know what it feels like at certain levels of doneness.

This only comes from experience (practice).



TFM®