How to grill the perfect steak

FoxNews.com ^ | June 13, 2012 | Todd Simon

[Daffynition]

As a fifth-generation, family owner of Omaha Steaks, I literally grew up grilling. It’s my heritage. My great, great-grandfather started the company and for nearly 100 years, we’ve been working to help our customers to master the art of grilling the perfect steak.

I had great teachers in my dad and other family members, but I have had my share of grill disasters, too.

[donna]

I'm not kidding, every steak I eat that is well done is delicious. It's just a matter of recognizing a taste that is better than raw. It the steak is chewy, just cut thin slices. Hmmm, good.

[Eaker]

I guess different strokes.

I have eaten, or tried to eat well done steaks and would rather have a ham & cheese sammich.

[boop]

LOL! Your mom must have shared recipes with my mom. She used to cook beautiful steaks in a toaster oven. They were so over-done that they curled up on the edges. Then she'd yell at my sister and I for not eating the "expensive GD meat!"

My sister and I never knew we liked steak until we grew up and had it medium-rare.

It always tickles me when I go to a fancy steak house and they have a disclaimer that they can't (or won't) cook certain steaks (like filet mignon) well-done. It obviously pains them to see a nice piece of meat destroyed like that.

[boop]

Have to agree. After my childhood nightmares of well-done steaks, I’d rather just eat the side dishes and have NO steak. Side note; If your steak requires steak sauce to dip it in, it’s TOO done.

[M Kehoe]

Bttt.

5.56mm

[Eaker]

After my childhood nightmares of well-done steaks

LOL! My dad believed in about an hour on each side.

My mom could cook a 17 pound pot roast down such that it would fit in a thimble.

A turkey looked like a Cornish Game Hen!

[Ruy Dias de Bivar]

***Beef needs to be 100% grass fed.****

You aught to try some of our local grass fed beef that has grazed on wild onions! You will NEVER say anything bad about corn fed beef again. Feeding corn is also a way to get rid of bad flavors from various weeds and onions.

[Ruy Dias de Bivar]

***Gas? The horrors. ;-)***

When I went to a gas cooker I stopped serving up burnt offerings.

[boop]

Heh, what is it with “older” people and things being overcooked? My mom STILL cooks her roasts and hams to the crispy stage. And my grandparents? I couldn’t saw through their hamburgers. My dad at least has wised up and now always orders medium rare.

[Ruy Dias de Bivar]

***and threw the steak right on the coals.***

I used to do that when I had a fireplace. We also used to heat with an old RANGER wood stove. I build a grill of expanded metal and in winter I would stoke the fire HOT, remove the top and put the grill on it and....GRILL!

[piroque]

I do one similar to your ‘taters.

[reformedliberal]

I didn’t grow up w/rare. Everything was always medium to well done. Then, as an adult, I discovered rare beef. WOW!

I have turned people who refuse to eat venison into venison fanatics by having the hunter butcher out whole roasts, which I then cook hot and fast. We pan broil the backstraps in butter, also quickly, so they stay flavorful.

I did pick up some tips in this thread, though. Thanx to all.

[pops88]

My family lived in New Zealand almost 7 years with ridiculously inexpensive, grass fed, fillet mignon. In this house, each side is seared, then served. If I could find an inexpensive butane torch, I wouldn’t need a pan. (And I’ve tried.)

I would love to try this recipe- Beef Carpaccio from Alton Brown:

http://www.foodnetwork.com/recipes/alton-brown/beef-carpaccio-recipe/index.html

[boop]

I think that's called Chicago style. Char the outside of the steak and leave the inside rare.

Jealous about the "inexpensive grass-fed filet"!

[Eaker]

If my parents were Hawaiian they could cook a hog in the ground and serve up a Guinea Pig!

[Vinnie]

Costco, yes. Their ribeyes are better than the ones I can get at Harris Teeter and almost half the price.

[editor-surveyor]

Feeding cattle on any grain gets rid of Good fats, and replaces them with bad fats, and shortens your life.

[reformedliberal]

You know, that is true.

I have none, but my husband has Cajun sailing buddies and those guys are real foodies. They post pictures of their meals, before, during and after. Well, *after*, there is nothing left.

We may think something isn’t edible, but a Cajun will make it so.

[pops88]

Char? Heck no. It’s just to kill any bacteria and viruses ;)

Zombie alert...checking self.

[kevao]

A “fifth-generation” steak expert who needs to use a ruler and thermometer? LOL.

I’m no expert, but I don’t use those things, and my NY strips are consistently *perfect*. On second thought, maybe I am an expert....