A good steak is cooked hot and quick
 

How do I get my barbecue as hot as what Flemings or Ruth Chris use? My current barbecue setup maxes out around 300-350* air temperature. I want to get it hotter so I can literally put the steak down 2-3 minutes a side and have a nice center (not bloody but just medium).

The way to raise the temp is more coal (I am assuming you are using coal) and getting closer to the fire. Luckily, both are easily accomplished by stacking the same amount of coal you usually use, but only under part of the grill. Let the grill get REALLY hot before you put your meat on it. Good idea to put the grill above the coals before they reach maximum temps and let it sit there for 15 minutes before you put the meat on.

Also, airflow is important for any fire (gas or coal). Make sure you have enough oxygen getting to the fire so it can burn properly.

gas or charcoal?

Gas, I have seen the holes drilled out on a Holland grill to get the heat.

Charcoal, more charcoal and closer to the meat.

put a cast iron skillet directly on the coals is one way you can also put the steak directly on the coals too. i have seen both ways shown to work on "GOOD EATS"

also check your grill therm, and remember it is at the top of the lid. heat rises but the therm usually isnt at the same height as the cooking serface
mine is way off after all these years sitting out in the eliments. i need to replace soon.

This probably works best on lump coal as I would think that briquettes tend to leave ash on the meat.

Air temperature isn't really relevant. If you want to get sort-of scientific, buy a grill thermometer and put it on the grille, where the steak will be placed. It will read a lot hotter than the air temperature. If you like medium rare, or rarer steaks, look up Alton Brown's suggestions for using a grill or pan, and an oven, to get good results. Basically, you sear it on both sides on a really hot surface, then rest it half an hour. Then, you put it in an oven at a low heat setting, until you get it where you want it. You could also use indirect heat from a grill or smoker, in place of the oven.

JR

Those max temps sound awfully low. My natural gas grille easily gets up to 600-650F if I crank it up all the way (which you would never do for steak or virtually any other foods).

Regardless, for steaks I either use a more moderate heat level (450-500) around 4mins/side to get medium rare or use the combined sear+broil method mentioned above; or for thin cuts just seared in a cast iron skillet for ~1.5mins/side at very high heat.

What do you put on the meat before searing in the skillet? Butter? Some type of oil?

Try using Peach or Almond wood. You might try a cast iron skillet on the grill too, unless your grill grate has wide flat bars.

Salt. A little oil if you want to. No butter. Add pepper later, if cooking in a skillet.

JR

A good steak will be room temperature, and dry. Pat it with oil and salt and pepper. Butter is added after cooking. The steak should sit before serving.

Ruths Chris sears it, then throws it in the oven.

Sometimes I use a chimney starter. Wrap bottom with aluminium foil to cover vents on one side. Fill with lump charcoal, light, wait until fully glowing. 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.

I do this for searing tuna blocks. It might be too hot for steaks that you want more than rare in the center.

I tried unsuccessfully for years to grill a steak that was as good as Ruth's Chris or Morton's. You know, the kind where you eat every last piece, including the fatty parts...
Well, I finally broke down and bought a Weber gas grill. I can't believe what I've been missing all these years. I sear each side at 500°, then grill it around 400° for about 8 minutes each side. The Weber is designed so it is virtually impossible for it to flare up and burn the food. I would have never believed what a difference this grill would make unless I tried it myself. I now have a Weber Q220 for the RV, and a Weber Smokey Mountain smoker. All are awesome products.

Yes.

Sear the bejeezus out of it. Finish it in the oven on low heat. Let sit until it cools to about 120 degrees.

Serve.

^ that would be a bad suggestion. Quick sear until brown, bake at 375 for 10 mins per side, or until center reaches 120, then remove from heat, let sit approx 5-7 mins.

Really? Works for me.

Totally depends on the cut and thickness of the steak.

A good steak does indeed require a hot grill.

My dad [expert at steak, and has the scars from his 1999 triple-bypass to prove it...] goes so far as to increase the diameter of the gas orifice on his grill in order to produce bigger flames and more heat. He can do an inch-thick porterhouse or NY strip to perfection in only 3 minutes per side.

And I do mean perfection! Of course, he has to buy a new grill every six months or so. He literally melts them...SmileWavy

N

If there is room, maybe adding more hot rocks and/or other type of thermal mass might keep the heat up.