When cooking a steak on a gas grill (Weber, 3 burner) shouold the lid be up or
down for best results? I've tried it both ways and get decent enough steaks, but
I just got to wondering what everyone else is doing? Do they bake more than
grill if the lid is down? Thanks.

> wrote in message
...
> When cooking a steak on a gas grill (Weber, 3 burner) shouold the lid be
> up or
> down for best results? I've tried it both ways and get decent enough
> steaks, but
> I just got to wondering what everyone else is doing? Do they bake more
> than
> grill if the lid is down? Thanks.

Either can work, but for thin (less than 3/4" I'd leave the lid up and for
thicker, put it down. Be sue to pre-heat well on the highest possible heat,
then put a room temperature steak on the grid. Cook for about 3 minutes,
flip, put the lid down. For me, that is plenty of cooking for a 1" steak.
For very thick steaks, after the flip, turn the heat down, ut the lit down,
cook to the desired doneness.

In article >,
wrote:

> When cooking a steak on a gas grill (Weber, 3 burner) shouold the lid be up
> or
> down for best results? I've tried it both ways and get decent enough steaks,
> but
> I just got to wondering what everyone else is doing? Do they bake more than
> grill if the lid is down? Thanks.

I do all my grilling with the lid down. I think that's what the
manufacturer recommends. YMMV.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

"Ed Pawlowski" > wrote in message
...
>
> > wrote in message
> ...
>> When cooking a steak on a gas grill (Weber, 3 burner) shouold the lid be
>> up or
>> down for best results? I've tried it both ways and get decent enough
>> steaks, but
>> I just got to wondering what everyone else is doing? Do they bake more
>> than
>> grill if the lid is down? Thanks.
>
> Either can work, but for thin (less than 3/4" I'd leave the lid up and for
> thicker, put it down. Be sue to pre-heat well on the highest possible
> heat, then put a room temperature steak on the grid. Cook for about 3
> minutes, flip, put the lid down. For me, that is plenty of cooking for a
> 1" steak. For very thick steaks, after the flip, turn the heat down, ut
> the lit down, cook to the desired doneness.

Maybe he should read the manual? What does it recommend. I'm pretty sure
someone figured out people are going to grill steaks on the grill... so what
does the book say?

Jill

On Thu, 27 May 2010 22:10:35 -0400, rfdjr1 wrote:

> When cooking a steak on a gas grill (Weber, 3 burner) shouold the lid be
> up or down for best results? I've tried it both ways and get decent
> enough steaks, but I just got to wondering what everyone else is doing?
> Do they bake more than grill if the lid is down? Thanks.

IMHO, traditional steak, trimmed to 1 to 1.5 inch, must be a cut with a
bone! Lid up, preheat grill so it reaches maximum heat, sear steak
accordingly to desired result, preferably rare. Season only afterwards
with dash of salt with freshly ground black pepper.



--
regards, piedmont ~ the practical bbq'r!

http://sites.google.com/site/thepracticalbbqr/

On Fri, 28 May 2010 08:01:16 -0500, Stu wrote:

> On Fri, 28 May 2010 12:35:05 +0000 (UTC), piedmont > wrote:
>
>>On Thu, 27 May 2010 22:10:35 -0400, rfdjr1 wrote:
>>
>>> When cooking a steak on a gas grill (Weber, 3 burner) shouold the lid
>>> be up or down for best results? I've tried it both ways and get decent
>>> enough steaks, but I just got to wondering what everyone else is
>>> doing? Do they bake more than grill if the lid is down? Thanks.
>>
>>IMHO, traditional steak, trimmed to 1 to 1.5 inch, must be a cut with a
>>bone! Lid up, preheat grill so it reaches maximum heat, sear steak
>>accordingly to desired result, preferably rare. Season only afterwards
>>with dash of salt with freshly ground black pepper.
>
> Why bother searing your meat other than to get grill marks. Searing
> doesn't keep juices in, if it did then a seared piece of meat wouldn't
> loose as much weight as a non seared. When in fact both loose
> approximately the same amount of weight during cooking.
>
> Don't take my word for it...
> http://www.cheftalk.com/forum/thread...does-not-lock-
in-the-juices

I don't sear for grill marks, grill just happens to be there unless your
cooking steak directly on top of wood coals, i don't sear for 'locking
in' juices, i sear for a char flavor.



--
regards, piedmont ~ the practical bbq'r!

http://sites.google.com/site/thepracticalbbqr/

On Fri, 28 May 2010 13:24:00 +0000 (UTC), piedmont >
wrote:

>On Fri, 28 May 2010 08:01:16 -0500, Stu wrote:
>
>> On Fri, 28 May 2010 12:35:05 +0000 (UTC), piedmont > wrote:
>>
>>>On Thu, 27 May 2010 22:10:35 -0400, rfdjr1 wrote:
>>>
>>>> When cooking a steak on a gas grill (Weber, 3 burner) shouold the lid
>>>> be up or down for best results? I've tried it both ways and get decent
>>>> enough steaks, but I just got to wondering what everyone else is
>>>> doing? Do they bake more than grill if the lid is down? Thanks.
>>>
>>>IMHO, traditional steak, trimmed to 1 to 1.5 inch, must be a cut with a
>>>bone! Lid up, preheat grill so it reaches maximum heat, sear steak
>>>accordingly to desired result, preferably rare. Season only afterwards
>>>with dash of salt with freshly ground black pepper.
>>
>> Why bother searing your meat other than to get grill marks. Searing
>> doesn't keep juices in, if it did then a seared piece of meat wouldn't
>> loose as much weight as a non seared. When in fact both loose
>> approximately the same amount of weight during cooking.
>>
>> Don't take my word for it...
>> http://www.cheftalk.com/forum/thread...does-not-lock-
>in-the-juices
>
>I don't sear for grill marks, grill just happens to be there unless your
>cooking steak directly on top of wood coals, i don't sear for 'locking
>in' juices, i sear for a char flavor.

I had to go to google to see what was said because stu-gee made it to
the killfile almost immediately after he arrived. Where he came up
with the shit he wrote commenting on your post is very strange.

I sear mine too because that's how I like them. I don't understand
the grill mark thing. When you cook over 60,000 btu everything is
marked. Three minutes per side for me and four for Louise. It
doesn't matter if the lid is opened or closed. There's still about
800 degrees at grate level.

Lou

In article >,
wrote:

> When cooking a steak on a gas grill (Weber, 3 burner) shouold the lid be up
> or
> down for best results? I've tried it both ways and get decent enough steaks,
> but
> I just got to wondering what everyone else is doing? Do they bake more than
> grill if the lid is down? Thanks.

Good steaks are too expensive to grill with the lid down. The clues to
doneness are both visual and tactile. You can't look or touch when the
meat is covered.

D.M.

On Fri, 28 May 2010 17:23:54 -0700, Don Martinich >
wrote:

> In article >,
> wrote:
>
> > When cooking a steak on a gas grill (Weber, 3 burner) shouold the lid be up
> > or
> > down for best results? I've tried it both ways and get decent enough steaks,
> > but
> > I just got to wondering what everyone else is doing? Do they bake more than
> > grill if the lid is down? Thanks.
>
> Good steaks are too expensive to grill with the lid down. The clues to
> doneness are both visual and tactile. You can't look or touch when the
> meat is covered.
>

Trust me on this one, they use a timer.

--
Forget the health food. I need all the preservatives I can get.

In article >,
sf > wrote:

> On Fri, 28 May 2010 17:23:54 -0700, Don Martinich >
> wrote:
>
> > In article >,
> > wrote:
> >
> > > When cooking a steak on a gas grill (Weber, 3 burner) shouold the lid be
> > > up
> > > or
> > > down for best results? I've tried it both ways and get decent enough
> > > steaks,
> > > but
> > > I just got to wondering what everyone else is doing? Do they bake more
> > > than
> > > grill if the lid is down? Thanks.
> >
> > Good steaks are too expensive to grill with the lid down. The clues to
> > doneness are both visual and tactile. You can't look or touch when the
> > meat is covered.
> >
>
> Trust me on this one, they use a timer.

Seconded... My cooking overall has improved drastically since I've
started using timers!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

Omelet wrote:

>In article >,
> sf > wrote:
>
>> On Fri, 28 May 2010 17:23:54 -0700, Don Martinich >
>> wrote:
>>
>> > In article >,
>> > wrote:
>> >
>> > > When cooking a steak on a gas grill (Weber, 3 burner) shouold the lid be
>> > > up
>> > > or
>> > > down for best results? I've tried it both ways and get decent enough
>> > > steaks,
>> > > but
>> > > I just got to wondering what everyone else is doing? Do they bake more
>> > > than
>> > > grill if the lid is down? Thanks.
>> >
>> > Good steaks are too expensive to grill with the lid down. The clues to
>> > doneness are both visual and tactile. You can't look or touch when the
>> > meat is covered.

Mostly depends on the steak thickness; steaks 3/4" or less leave the
lid open... with thicker steaks after two minutes per side move them
to indirect heat and finish cooking with the lid down.

>> Trust me on this one, they use a timer.
>
>Seconded... My cooking overall has improved drastically since I've
>started using timers!

I don't need any steenkin' timer, I can tell doneness by my 2ni
glass... one 2ni is a little too rare for me, I like my steak done to
1 1/2 2nis. LOL

On Sat, 29 May 2010 10:37:35 -0400, brooklyn1 wrote:

> Omelet wrote:
>
>>In article >,
>> sf > wrote:
>>
>>> On Fri, 28 May 2010 17:23:54 -0700, Don Martinich >
>>> wrote:
>>>
>>> > In article >,
>>> > wrote:
>>> >
>>> > > When cooking a steak on a gas grill (Weber, 3 burner) shouold the lid be
>>> > > up
>>> > > or
>>> > > down for best results? I've tried it both ways and get decent enough
>>> > > steaks,
>>> > > but
>>> > > I just got to wondering what everyone else is doing? Do they bake more
>>> > > than
>>> > > grill if the lid is down? Thanks.
>>> >
>>> > Good steaks are too expensive to grill with the lid down. The clues to
>>> > doneness are both visual and tactile. You can't look or touch when the
>>> > meat is covered.
>
> Mostly depends on the steak thickness; steaks 3/4" or less leave the
> lid open... with thicker steaks after two minutes per side move them
> to indirect heat and finish cooking with the lid down.
>
>>> Trust me on this one, they use a timer.
>>
>>Seconded... My cooking overall has improved drastically since I've
>>started using timers!
>
> I don't need any steenkin' timer, I can tell doneness by my 2ni
> glass... one 2ni is a little too rare for me, I like my steak done to
> 1 1/2 2nis. LOL

you drink one and a half martinis in maybe ten minutes? no wonder so many
of your posts are gibberish.

blake

On Sat, 29 May 2010 14:12:58 -0400, blake murphy
> wrote:

> you drink one and a half martinis in maybe ten minutes? no wonder so many
> of your posts are gibberish.

Well, maybe so... but the martini method appeals to me anyway.

--
Forget the health food. I need all the preservatives I can get.