Steak Cooking Times

[rabb]

You know, I always just wing it normally but I like mine rare so it's easy...do you guys have a good rule of thumb you use for cooking times? I know a lot depends on the thickness of the steak, but was curious.

[YEM]

No set time. I just cook it until I'm satisfied

[miketheknife]

How do you know when you're satisfied? I always cut into it and when I told a coworker that he almost slapped me

[YEM]

How do you know when you're satisfied? I always cut into it and when I told a coworker that he almost slapped me

I use the finger test. Press on the meat...


1. Rare meat should feel soft and offer little resistance to pressure.
2. Medium meat should feel firm, but with a little bit of give to it. The less give, the more well-done the piece will be.
3. Well done meat should also feel firm, but will have only minimal give to it.

[RayRay]

I do what Yem said.

And MTK I'd slap you too.

[rabb]

Well I guess for an idiot like me that doesn't want to touch other people's food...I was looking for something like this

http://www.omahasteaks.com/servlet/Onli ... _cookchart

[YEM]

The heat kills any germs

But really, if I'm cooking for others, I wing it and use whatever grilling utensil I'm using at the time to gauge firmness

[miketheknife]

I'm not practiced enough to tell the difference by pressing on the steak. I'll think it feels done, serve it up and find it to be blood raw on the inside.

[YEM]

I'm not practiced enough to tell the difference by pressing on the steak. I'll think it feels done, serve it up and find it to be blood raw on the inside.

Use the guide mtk, use the guide

[RayRay]

Rabb you can get a feel for it with utensils. Try it a few times. Put the tongs on your hand in one of the positions then on the steak.

[rabb]

Don't tell me what to do

[RayRay]

Don't tell me what to do

Yeah ok.

I do love the Omaha chart, I keep one in the drawer in the kitchen. I've had a lot of success with it since it breaks it down by thickness. One thing I love doing now (since I don't have an 800 degree oven) is to put a cast iron skillet in the grill to let it get as hot as possible. Get a nice sear on the steaks and finish them on the platter in the house for a few minutes. Something that also has been great is butter. I add a small square of butter over each steak once I've flipped it once-amazing taste.
Do any of you use rock salt on your steaks pre-grilling? If not I highly suggest you try it.

[rabb]

yes, the only seasoning I put on mine is salt and pepper before cooking...you told me of the butter tip once, I need to try that

[RayRay]

yes, the only seasoning I put on mine is salt and pepper before cooking...you told me of the butter tip once, I need to try that

I don't mean as a seasoning. I mean covering the steak in rock salt before cooking.

[RayRay]

I grilled NY Strips this weekend using the rock salt coating right before hitting the grill-wow. It gives it a great crust that is really really good when seared at high temps. Highly recommend trying this.