[stlrman]

Hi , my name is Todd , and I’m a steak grilling virgin. I am 54 years old , and yes I’m embarrassed and ashamed!!! Lol!!
So, I’m new to Reddit , a couple of months ago I joined. I have been following r-steaks . Omg , they look insane! These guys are serious about their marbling , Kobe , etc..
I decided to join the grilling world . I pick up my gas grill tomorrow.  I bought a few bbq instruments, wood chips , and a cover .
We are members of Costco . My Dad grilled me maybe the best steak I have ever tasted last summer.
I am excited to grill some delicious steaks !!!  From Costco.
There will be no reverse cow grilling  (lol) in this house, as my wife is a vegetarian.
I have done some YT videos , I understand the different levels of quality of beef.
So , What is your favorite cuts of beef ? Do you usually eat Prime or Choice?
Any special tricks you use for that perfect steak?
Is a cast iron grill a good idea?
Do you put some olive oil on the grill?
I plan to kosher salt and pepper and rub it in , some butter coated on before it hits the grill. (This sounds like a good plan?) or butter while resting ?
Do you let the steak rest for ten minutes? I like medium rare.
Any advice and guidance is welcome . Thank you!! So much to learn..
Todd

[Wind Chaser]

You're 54 and you've never grilled a steak? How can this be? 

As for myself, I'd like to do away with meat and dairy.

[GentleBender]

I love my steaks, but don’t do them very often. I like to add a good amount of coarse sea salt to both sides and put them in an airtight container in the refrigerator overnight. Then a simple mix of fresh ground pepper and maybe some garlic powder. I normally stick with choice beef unless it’s a brisket.

A good cowboy ribeye is my favorite.

[SlushPuppy]

Have faith in the Omaha Steaks 'Private Reserve' 'Steak and Chop Cooking Chart'. It is right every single time. You can find the PDF with a quick Google search. We only grill tenderloins - our personal favorite. Always spray Pam on your grates before putting your steaks on them. Have fun with the new grill. Oh yeah, grilled asparagus is amazing!

[Bob in St. Louis]

Welcome to the wonderful world of grilling beef!
My couple tidbits of info:

- Take to 125 internal temp. Tightly wrap in foil and lest rest for a half hour (ten different people will give you ten different time frames, but you'll quickly get the point).
- "Board sauce" (Google that)
- "Compound butter for steaks" (Google that)

Enjoy!

[deadhead]

I'll see if I can help a little.  Prime represents about 3% of all meat sold in America.  It will be the most tender with the best marbling (fat) throughout.  Unlike you, I've been grilling steaks since I was 10 years old (I'm 60) and did a stint at the French Culinary institute just for fun.  I love a good grilled steak.  Costco has excellent meat.  In prime I usually choose NY strips.  Ribeyes are more flavorful but are fattier and don't appeal to my family.  The issue with Costco steak is they tend to be very thick and that will require some attention while they are on the grill.  Flare ups can cause burning and ruin dinner.  Having an instant read thermometer handy is a good idea.  It will allow you to take a snapshot of the internal temperature and get precise results.  I usually pull my steaks somewhere between 110-120 degrees in the thickest part and then tent them in heavy duty foil to rest for about ten minutes to allow the muscle to relax and for the juices to redistribute.  I have found the best results on the grill but with a cast iron skillet.  I get it up to 700-800 degrees and put the salted steaks in dry.  The crust that forms is dynamite.  If you close the cover the ambient heat from the grill and the pan make the cook very easy to control.  Best of luck!  Remember the only way to get good at this is to screw it up and then not do what you did wrong twice.

[glynnw]

I was never able to get the right medium rare I wanted until I bought an instant read thermometer.  Not expensive and a requirement for me now.  But even with this I am still unsatisfied with my results - the flavor is not there most of the time.  I am probably just using the wrong quality - I buy at Kroger, etc.  Fortunately my favorite "meat" is beer batter fried shrimp and I do a good job at that.

[rodge827]

Just got done eating a perfectly grilled m/r ribeye and saw this thread. Will take pics next time. When you get the hang of grilling look into purchasing GrillGrates. I read about them here on AC and have turned many family and friends onto them. Juiciest steak, chicken and pork chops I’ve ever had. I prefer a ribeye and porterhouse, but will eat just about any cut. I’m kinda woke that way. 
 Sauté up some baby portabellas with Vidalia onions and sprinkle the finished steak with some blue or Gorgonzola cheese. Pop the cork on a decent Cab Sauv and chomp on into carnivore nirvana!

Take your time and don’t be afraid to make a mistake that’s where the learning happens!

Nostrovia!

https://www.grillgrate.com/

[jules]

the flavor is not there most of the time.

Most commercial meat lacks flavour because it's too young. Aged beef is largely a thing of the past but age and flavour are very much tied together. The same applies to pork, lamb [in itself a statement of the age of the sheep] and chicken [again indicating a young bird].

Taking just the last one as an example ... a chook that's several years old has meat that is much darker and way more flavoursome than a chicken. Mutton [older lamb/sheep] also has way more flavour than lamb.

The move to younger aged meat came partly because of the cost involved with feeding animals for longer and partly because younger meat is usually more tender. To produce tender aged beef/meat requires care and skill.

I suspect that one reason for the explosion in the use of spicing and other flavours in cooking, has been the relatively tasteless standard of meat today. People here who might have been raised on a farm where they produced their own meat would no doubt be aware of this.

[Bob in St. Louis]

I'd also like to give a high recommendation for Grillgrates (you can use them upside down, too), and an instant read thermometer.

[bladesmith]

Remember to let it rest about 10 minutes
After you take it off the fire..

🙂

[borism]

Sorry to say but only a charcoal grill will do it for me. And preferably a ceramic one like the Grill Dome or Big Green Egg. Tried gas and didn't like it.

[zerojeff]

Dry aged prime for me. I wouldn’t recommend it until your grilling skills are honed as they can be very expensive. Just get some well marbled sirloin steaks. They tasted good grilled and aren’t that costly. That way if you overcook them you won’t feel bad.

[stlrman]

Wow !! Thanks for all the incredible tips, tricks and guidance!!!!!
The steak my Dad cooked for me was a choice Ribeye. Of my gosh was that delectable!!!!
I will keep yins posted as to my progress.
As for why it has taken me 54 years to buy a grill, well, I don’t eat a ton of meat being married to a vegetarian and my 13 year old daughter is now a pescatarian. (Ugggg!!) I do love salmon and sushi and all shell fish. But we are Jewish and my wife does not want me cooking shrimp in kitchen . Maybe on barbecue?
I do enjoy a few steaks a year at a steak house like Outback or from a place like Ruth’s Chris .
After seeing all this steak porn on Reddit, I’m like , I need a scrumptious steak once in a while . I do plan on roasting up a whole bunch of veggies too . I’m sure I’ll through some burgers , kosher dogs , chicken and a pork chop or two on there as well.
Anyways , thanks again everyone!!!

[dflee]

Grill all your veggies. I do squash, eggplant, zukini and others.
Do a veggie cabob and your significant others will enjoy.

Don
ps: Ribeye is my fave and Filet Mignon is my wife's. And go sparingly on the butter.

[S Clark]

When you live out in the Boondocks in West Texas, we grill meat two or three times a week.   Buy good meat, keep the spices simple, and don't overthink or  overcook it.  If you can cut your fire down then you can grill and smoke at the same time.  Mesquite grows in the front pasture, so I have a renewable source of the best wood, but hickory is good as well as oak.   

[johnto]

I love using ribeye steak lots of great flavor. Usually I just rub with butter add some salt and pepper and you're ready to go. A good meat thermometer comes in handy and is reliable for judging the cook of the steak.
For veggies I will grill potatoes and sweet potatoes pre cooking in microwave ( remove about a minute before time is up so you don't overcook). Also carrots, onions, tomatoes, broccoli are great on the grill. I brush my veggies with olive oil and the grill grates with cooking oil before putting food on. Good luck happy eating.

[Big Red Machine]

I am not allowed to use the grill. My boss insists on doing all the cooking. Oh well.

Ribeyes, yes!

We found this bourbon dry rub that is awesome. Bourbon smoked sea salt.

A couple of years ago we bought a new grill, a Napolean from the BBQ Guys, with a sear burner in it and man, that is awesome. A couple minutes per side, let them idle some and wrap them in foil to finish the job.

Unfortunately the size I wanted was out of stock so I got the larger version. Enough to feed you guys. All stainless. Very sleek.

[murphy11]

Google sous vide, find a machine you like and sous vide your steaks before grilling. They come out perfectly every time - promise.

[Mag]

Butter with steak is not kosher, just saying.

I cook steak Well Done in pan on a induction cooktop, covered with lid. With appox. 1/2 inch frozen steak I cook at 425 degrees for 7 minutes on both sides. I season steak with olive oil, sage and Montreal Steak spice. Tastes great IMO.