Playing with fire. At what temp do you cook your steaks? I like mine medium just an FYI so that does play a part on the heat. I am looking at what temps you run to get the steak you want. Both over a fire and a gas grill.

I try an run mine on fire at 550. Sear the steaks for about 2 minutes and its good (usually over mesquite). My gas grill will not go over 400 so thats the peak and I do about 3 1/2-4 minutes per side. My wood grill is thick heavy metal and retains heat really well. My gas is well pretty thin and doesn't do as great.

I use gas and 500° is about right for me.

Before.



After.

I use gas also, and my grill will easily go to 500 degrees. It is the Char-Broil linked below. I grill all year, and in the winter probably 3 times a week. With a lot of wind in the back of the house, the cabinet really helps with heat control and retaining the heat. The side burner has a high output too, for deep frying.

The nice thing about the 4-burner model is I crank it up high, throw the steaks on for about 2 minutes per side and then turn the center two burners down to low. High sear on thinner steaks will result in rare, just with that much. That usually drops the temp to around 375-400 and I can finish as necessary for thickness, individual taste, etc.

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A lot depends on steak size and thickness, but 2 minutes a side will leave you a very rare steak most ways i have cooked them, that is what i usually shoot for. Usually an inch plus thick.

Use an internal meat thermometer and you can't screw it up no matter how hot the fire is.

I use this. perfect every time...

Hate to be Master of the Obvious here, BillyBoy, but that cooking meat pic sure looks like a "not gas" method to me. Perhaps I just need to clean my contacts though.


...and to the OP, anything more than medium rare and you've just ruined a delicious cut of meat from of a four legged, ozone destroying fart box, IMO.

i go 500 degrees on a infrared gas grill. I prefer i thick ribeye. 3 minutes per side for rare 4 minutes per side for medium rare. I use timer

I like to get the dome temp in my kamado joe to around 600 then cook on a grate just above the fire. 3 mins a side then let is rest till I get the temp I want inside.

Thats because Bill uses photos from the internet as his. Used to do it all the time until I called him out.
https://tineye.com/search/596c8e769...0d2?sort=score&order=desc&page=1

https://texashuntingforum.com/forum/ubbthreads.php/topics/6746625/re-grill-marks#Post6746625
https://texashuntingforum.com/forum/ubbthreads.php/topics/6746423/re-shrimp-scampi#Post6746423

I only use mesquite and some Kingsford. They sat the fire is over 1500 degrees at the coals. Till you’ve tasted mesquite cooked steaks; your really just eating a piece of meat cooked on a propane burner.

As hot as I can get it. (Gas).


Leave Bill alone, he’s in his mid 80s for Christ sake.

No [censored] and contributes more to this forum than most, who gives a [censored] if he used stock photos or his own.


You must be really fun at a party. Sometimes it’s better to just keep your mouth shut and move on if you don’t like what was posted. Which I should have done here but couldn’t help it.

My temp gauge tops out at 600. I get it to there and usually cook 2 1/2 minutes on each side. Like Bill I cook a tenderloin steak, usually about 1 1/2 to 2" inches thick. Comes out nice and rare.

Sorry Burky; you got you panties in a wad. Like Trump says, go home to mama.

I actually quoted the wrong line, I don’t cook on a gas grill either. Only charcoal.

I'll play nice. Just so you critic's know, I can assure you Bill posted that pic tongue in cheek. Good thing we've got you geniuses to catch it. He played yall like a fiddle and you didn't even know it.

...or was I playing the role of maestro when I, 1. Called Mister Oxner ‘Billy Boy’ B. posted the GAWDDANG dancing chicken and then, D. made the farting cow comment.

Any dipstick with a half ounce of sense could see it was a stock pic.

I'll watch my temp tomorrow when I cook one!!!

I cook mine at 625 over lump and I pull it with an internal temp of roughly 125 and cover to rest for 7-8 minutes lathered in garlic butter finishing out at 130-135. I take my steak cooking seriously

As hot as I can get my egg....it's north of 750. It doesn't stay on long and as jgraider said, use a temp gauge.

as hot as my grill can get. usually 550+

I promised to check. Pretty hard to grill tonight with 20 mph winds in the back yard, but got it done!!

indirect heat at 225 then hot as heck after it gets close to internal temp

I let them rest about one martini long.