[How do I grill a steak?]
Here's how to grill a perfect steak:
"Salt After Cooking. Not Before." Salt draws off nutritious,
"The Closer The Heat, The Tougher The Meat." Control cooking
temperature by keeping your grill the proper distance from the heat.
For steaks 3/4 to 1 inch thick, keep them 2 - 3 inches from the heat.
Over one inch thick, keep them 3-5 inches. Steaks under 3/4 inch thick, better done by pan
"Turn Your Steak Once, Not Twice." Use Tongs. A fork will
puncture meat and cause loss of juices. To keep your steak tender, cook one side, then the
other. When carving, cut across grain of meat.
Rare, Medium or Well-Done? Outdoor cooking time varies. To be sure your
steak is done, check it. Make a tiny cut with a sharp knife when you first think it's
done. Or, check meat temperature with a thermometer (140F, rare; 160F, medium; 170F,
Steak Grilling Guide:
||1" thick steak
||1 1/4" thick steak
||2 - 3" from heat
||3 - 4" from heat
||12 to 15 minutes
||20 to 23 minutes
||18 to 20 minutes
||25 to 28 minutes
Grilled Top Sirloin Steak Teriyaki
||beef top sirloin steaks
||cut 1 to 1 1/4 inch thick
||OR other tender steaks
Combine soy sauce, brown sugar, ginger and garlic. Place
steak on grill over ash-covered coals. When first side is browned, brush with teriyaki
sauce, turn and finish cooking the second side, brushing with sauce occasionally. Carve
steak across grain into thin slices
Source: National Live Stock and Meat Board.
[Can you tell me how to smoke a whole ribeye or prime rib?]
I bought a case of whole ribeyes for Q-Fest '97 through one of my
suppliers, but you can buy just one at almost any butcher shop. They average about 10 to
12 lbs. I like to rub them down (any good rub will work) the night before, and let them
sit overnight in the refrigerator. Next morning, smoke over an indirect fire at about
225-230F. Take them off at desired doneness. I smoked ours to 160F internal temperature
which is medium done, for I had to try and please a large crowd. Some wanted them rare,
some well. This seemed to be a happy medium for doneness. As one said, a guy that likes a
steak pink will usually eat one more done, but one that likes a steak well-done will
hardly ever eat a rare one.
I personally like my steaks nice and pink, which would be around 150F
internal temperature on an accurate thermometer. Rare will be at 140F, and 160F is
"just done" with no pink, but not at all dry. Make sure you stick the
thermometer in the center of the meat, and in deep enough for a good accurate reading.
It takes about 5 to 7 hours to smoke a whole ribeye, depending on
doneness. Keep the smoke on it fairly heavy, for this is a thick cut of meat and smoke
penetration only goes so far in a short cooking time such as this.