If you don't have a nice, solid, thick grill, you might want to consider one of these:

Mangrate Grill Enhancement System

MAPP gas :)

Ok so I need to drill out the gas outlets. Anything to consider before doing this?

Can you drill out the holes in the kitchen range burner for the same effect? Or, drill more holes in the burner?

exactly right!!

you cannot sear the outside and get the inside perfectly with one move. unless physics ceases to exist on your stovetop :)

So first sear it for how long and at what temperature (air temp). Then put oven on broil i would guess and leave it for how long?

Start small and work your way up in hole size:D:D. Maybe even try every other hole until you get the volume of heat you need.

As far as air temp I would say the 500 degree range give or take 50 degrees.

When I cook a tri-tip or a very thick steak I sear the steak on a red hot grill both sides then cover the grill and reduce the heat as low as I can to cook the steak SLOWLY. When the internal temp is about 125 degrees I wrap it in aluminum foil for about 15 minutes and let it rest while I cook the veggies.

The result is a perfectly seared steak that is medium rare throughout. Not just in the center of the steak.

oven at 400( bake, not broil). pop the skillet in there to get it hot. room temp steaks.

pull hot pan out, set it over hot stove top. if you oil, salt/pepper the steaks, and dont add oil to the pan, there is alot less spatter. crack open a window, and get the hood vent on high. i sear it until brown both sides. once in the pan, dont touch em. flip after 3 minutes.

then pop the entire (oven safe) pan in the oven. maybe 5-8 mins depending on thickness. i have a probe instant read thermometer, so i cheat. i cant hit med rare by luck.

let the meat rest before eating or slicing. i put them on a plate with criss-cross chopsticks to keep the meat out of the juices. great time to ponder a pan sauce with all the crunchy bits stuck to the pan. (tiny bit of water, cognac, and some heavy cream..lots of pepper)

disclaimer: my stove top and oven SUCK! so your cook times may vary.

Put blow dryer to the uncovered vents. Low speed first until the ash clears. Then up the speed and flame will jet from the top. Put on the steak, using a little grate (steal it off your range) or cast iron pan that you've preheated on the chimney or on the rangetop. Really freaking hot - probably as good as you can do at home - and fun too.

Had to laugh...I've thought of that too...that's a freakin' forge! I bet you're in danger of melting the whole grill! Nice!

I agree with bake, not broil. Pre-heated oven. I used to go 400F, but find 375F dries them out less. Instant read therm is best. 120F internal will get you there. The steak will continue to cook as it rests, and actually will reach 125F on it's own. Quick sear is color dependent, and easiest with cast iron, lightly oiled

File this under the "this post is worthless without pictures" department. :rolleyes:

Ribeye, carmalized sweet onions, from dinner a couple nights ago.

working on the cross-hatching. oh yeah baby!


HOT gas grill, sear turn sear flip sear turn sear. Maybe 3 minutes a side max for rare / medium-rare.


I also like cutting my own 2.5" thick ribeyes, smoking hot cast iron pan on the side burner, flash sear both sides, then finish low and slow on the grill with some wood chunks for smoke.

SmileWavy




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I have a strong sense of smell and taste. I can't eat an egg, have never eaten any, and to this day if someone has eggs I have to leave.

On one or two occasions when I was a kid, my dad got rained-out and they took the steaks inside and put them in the range. The result? I ate one piece and gagged!

Think this is just me? Think again: My brother, age 39 is exactly the same. Someone eats eggs at the table, he has to leave. And me and him were both gagging on that range-grilled steak!

-I suspect that the smoke that the grill creates when drippings burn off is what really makes a good steak work. Further proof: I like a steak thick and very rare- as rare as is safe frankly. Blood red is perfect!

I only rarely eat steak- my cholesterol is under control. But when I do, I think that my dad's idea of hogging-out the orifice to make the grill hotter is a good idea. Beef is just like tuna- you want to sear the outside, but leave the inside rare.

N

The way I prefer my steaks is to start with a piece of meat that is more roast than steak, do NOT salt it, light dab of olive oil, do them on a hot cast iron grill pan, seared/browned on each side for 3-5 minutes, then put in a 325° oven for about 10 minutes.

Let sit for 10 mins or until done resting (you can tell by pushing on the steak).

Unless you're using real charcoal, etc., you can't come close to the flavours you get with a nice hot grill pan.

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Let us also not forget the good old spin your meat on a spit:

Butterfly it (cut almost in half like a book) then lots of Jack Daniels and Brown Sugar and Spice rubbed/marinated, then spitted and black peppered bacon wrapped (secured with butcher string) Pork Roast spun low and slow in front of an Infra-red Burner and finished off over direct burner heat to carmalize the sugars the last 10-15 minutes.

Sweet and Sticky. YUM.........drool.

Sometimes a steak is just so plain and ordinary, think outside the box when it comes to BBQ.


Honest, you guys gotta try this, even without the Infra Red burner, just use in-direct heat or with all the sugar(s) you'll wind up with a burnt burnt crust lump of coal.

Low and slow baby!

You can thank me later............post some pics when you do!

Did I say/mention DROOL???????



:eek::D:eek:


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Dave, that sure does look good.

Another use of the Harbor Freight Thermometer...use to test the heat on the grill

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^ those are really useful if you're going to use a charcoal Bbq to cook ribs low and slow. I use mine to smoke them for 4 hrs, with the bowl of the bbq at around 250 - 270F.

I have one of those, a Master Cool variety. Never use it. If you have time and mesquite wood, a quality rib eye can be had given you bought a good quality meat. USDA can't check everything, look for marbling. I like the oven method, but only with a roast.

The old man can cook 10-15 steaks, of multiple cuts and grade, on his grill and get every one just how they like it. I can't. One of my bothers modified my dad's grill and it is now fueled by natural gas. The last steak I ate that he cooked, which was on a webber, also fueled by natural gas, was not as good as some lesser grades I've had. This was prime grade rib eye, and we cut the steaks ourselves. He bought the whole roll, $7.98lb. Nice lightening bolts all throughout.

It's the environment in which you are working. You have to burn some groceries to find happiness.

The temples of good beef:

Lobels

DeBragga

These Butchers supply some of the best restaurants in NYC

Some, like Lugers or Porterhouse have there own supply chain..