Thermometer or timer?

[ricklea1953]

I am trying to cook the prefect steak on my outdoor charcoal grill. I have located prime new york strips (locally) and I use lump natural hardwood charcoal.

Some references say to use an instant readout thermometer and some say to cook for a certain amount of time per side. I would like to hear from others as to which method you prefer. I have also read that thermometers are hard to use on steaks and they are better suited for larger cuts of meat.

Thanks,
Rick

[AprilB]

Grilling the perfect steak...it will tell you everything you need to know.

April

[Nick.Shu]

my favourite methods are:

Intuition; and
experience.

A good stand by method is the oft well used "she'll be right mate" also known as "the rough guesstimate" method of cooking.

[Steve A]

Regardless of which method you choose, and trust me, we use neither in restaurants ~ it's all about touch ~ you've got to leave yourself some fudge factor for carry over cooking. That's the inherent heat in the mass which continues to bring the temperature up until it cool. The thicker the mass, the longer duration of carryover heat.

Ciao,

[gonefishin]

Originally Posted by ricklea1953

I am trying to cook the prefect steak on my outdoor charcoal grill. I have located prime new york strips (locally) and I use lump natural hardwood charcoal.

Some references say to use an instant readout thermometer and some say to cook for a certain amount of time per side. I would like to hear from others as to which method you prefer. I have also read that thermometers are hard to use on steaks and they are better suited for larger cuts of meat.

Thanks,
Rick

Hi Rick,

Not being a professional chef, I don't have the luxury of putting my cooking skills to test day in and day out. However, I do cook quite often at home and at work. But I think some of the skills and factors that we encounter while cooking are dealt with "almost" instinctively by professionals.

This link, as April said, is a great place to start and finish with grilling a perfect steak. Give it a read...in fact...give it two reads

What I've found in home cooking when cooking steaks is that you have a few variables other than just cooking by touch...or time alone. For me...cooking a cheap piece of meat (of any cut...ribeye, fillet, strip) is much harder to cook than a quality piece. Perhaps those more seasoned would have no problems. But cooking by touch or time seems very hard with cheap meat.


you should be good after reading the article...it sounds like you've already got some good steaks

enjoy!

dan

[ricklea1953]

I had read the PERFECT STEAK article and it was a very good one. Guess I will just have to do some experimenting. I had also read about the touch method but it seemed so hit and miss (at least to me).

Thanks to all who have responded. This was my first post and I am pleased with the results.

Rick

[dano1]

you'll learn by touch if ya cook enough of em-trust me . In the mean time choose or break down thicker cuts-a lot more forgiving than a 1/2" steak-Think a porterhouse/ribeye/NY for 2. You can also temp em with a thermometer on larger cuts-through the side not the top. Minutes per xxx is pretty meaningless-too many variables.

Sear hard(not burnt) over your coals, move to a lower temp spot(bank your fire) to finish, let rest at least a couple of minutes before serving or slicing.

hth