What's the best way to grill Steaks?

Question

I'm grillin' some ribeye on a charcoal grill & I need some suggestions on how to grill them without them ending up too tough

Answer 1

Have grill hot and oiled. put the ribeyes on med to high heat. Turn once and only once. Do not, I repeat, do not cut into them to test for doneness. The touch test is the only way to go. Push on the meat when you think they're getting close. Soft and squishy means rare or med. rare. Tight and firm is med. well to well. Well done is always tougher than med rare, and less tasty as well.

EDIT* - Despite the well-meaning respondents suggestions... . . it is not recommended to marinate better cuts of meat such as ribeye. You can, but only for a short time. Not necessary. And do not pound ribeye. Again that is a suggestion for a lesser cut of meat. Marinating and pounding breakup the fibers and tendons of tougher cuts. As ribeye is not tough by nature, it's not a useful method in this case. And timing is only relevant to your grill and the height of your grill.

EDIT* - Sorry, but one last thing. Slow-cooking is for whole cuts of meat, not generally a good idea with a steak-cut.

Answer 2

About 6-7 min. per side for Med. if they are about 1 inch thick.

Thats on my natural gas grill. For Charcoal it may be less because there is more heat. How close they are to the fire will change the time. The 6-7 min. is a good starting point though, just remember what you did, and adjust next time.

With any meat the slower you cook it the more tender it will be.
Just like moms old crock pot. The meat falls apart after cooking with low temperature for a long time. If you cook any steak really fast, it will be tough, I dont care how much you paid for it.

Answer 3

what you'd like to do is to make the meat as tender as possible as well as make it absorb as much flavor as possible. marinate the meat in a bowl of red wine. add some minced garlic, pepper, worcestershire sauce and some ginger along with the wine. make sure the rib eye is immersed. seal and refrigerate for about 2-4 hours. prepare the grill, then set the rib eye after it has absorbed enough to make it soft and flavoursome. grill it to medium rare for maximum tenderness. medium well is fine, but you're going for tender juicy smokin' steak.

Answer 4

The trick to grilling steak is to always use meat that has never been frozen and to pound the hell out of it with a meat tenderizing mallet. For best results, marinate it in the fridge overnight after you tenderize it.

Answer 5

You could let them sit in Dales for a couple of hours and then grill them on each side. Take them off when they are how you like them.
The Dales sauce is awesome and you don't really need to add anything else to them.

Answer 6

Flank Steak With Corn-Tomato Relish and Grilled Garlic Bread:

To streamline your prep time, chop all the onions needed for the marinade and relish at the same time, and make the relish while the steak is marinating. The steak can marinate for as little as 30 minutes or up to 24 hours, if you prefer.

1 (1-pound) flank steak
1/3 cup dry red wine
1/4 cup chopped Vidalia or other sweet onion
2 teaspoons low-sodium soy sauce
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
4 (2-ounce) slices Italian bread
2 garlic cloves, halved
Corn-Tomato Relish
Basil sprigs (optional)

Trim fat from steak. Combine wine, onion, soy sauce, and garlic in a large zip-top plastic bag; add steak to bag. Seal and marinate in refrigerator 30 minutes, turning occasionally.

Prepare grill.

Remove steak from bag, and discard marinade. Sprinkle steak with salt and pepper. Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices. Place bread slices on grill rack; grill 2 minutes on each side or until lightly browned. Rub 1 side of each bread slice with 1 garlic clove half. Serve bread with steak and Corn-Tomato Relish. Garnish with basil sprigs, if desired.

Yield: 4 servings (serving size: 3 ounces steak, 1 bread slice, and 3/4 cup relish)

Answer 7

Keep it simple. Salt, pepper, garlic. I like mine rare. You can tell the doneness by the feel of the meat. The firmer it is, the more it is cooked.

Answer 8

slowly at a relatively low temp

Answer 9

cant go wrong with spices. they make meats taste a lot better than just plain.

Answer 10

marinate them italian dressing