22 responses

  1. the wicked noodle
    March 9, 2010

    Elizabeth!! These steaks look amaaaaazing!! I’ve always been such a huge fan of your photography and this post is no exception. Makes me want to run out and buy some gorgeous steaks of my own to cook up tonight!
    .-= the wicked noodle´s last blog ..Carrot Souffle =-.

  2. Aimee
    March 9, 2010

    Man, if this doesn’t get people craving steak, than nothing will. They must be vegetarians!=)
    .-= Aimee´s last blog ..Three Easy Recipes for a Snow Day =-.

  3. Tony Perez
    March 9, 2010

    These look great! Can’t wait for grilling season!
    .-= Tony Perez´s last blog ..Home =-.

  4. Alta
    March 9, 2010

    Gorgeous, GORGEOUS photos. Wow. I want steak. And ASPARAGUS.
    .-= Alta´s last blog ..Slow-Cooker Pot Roast =-.

  5. Jen @ My Kitchen Addiction
    March 9, 2010

    Beautiful! All of your photographs are amazing, as always. I love steak with asparagus, too. YUM!
    .-= Jen @ My Kitchen Addiction´s last blog ..Easy Italian Chicken and Rapini =-.

  6. Mhe-Lhanee Benito
    March 9, 2010

    Very well said my dear. Thanks for the tips and infos….
    .-= Mhe-Lhanee Benito´s last blog ..Churrasco Feast Express =-.

  7. Chef D
    March 10, 2010

    You need to season a steak like that 30-40 minutes prior to cooking… The penetration of seasoning more than makes up for “moisture loss” which i think may be a myth anyway…

    Also, no steak regardless of what doneness it’s prepared to should be gray on the outside… That’s silly!

    Notable things you forgot to add; Don’t overload your grill/ make sure to turn your steaks onto a place they haven’t been. More importantly resting your steaks at the end is one of the most important steps, and you didn’t mention it or carry over cooking for that matter…

    I stumbled onto this site, and i’m just trying to contribute and give some constructive criticism…

    Otherwise, nice article with a good amount of easily digestible information…

    • Elizabeth
      March 10, 2010

      Actually Chef D, I did say to let the steaks stand before eating, in Step 6.

      As I said in the article, opinions are just that, opinions. Any restaurant I have ever cooked in would say that you are crazy to season your steak 30-40 minutes in advance. Salt and pepper only have so much penetratable power. 10 minutes is just fine.

      Also, I did not speak of overcrowding a grill because this is not a commercial website. It would take more than 15-20 steaks to crowd my BBQ. I see that as a non issue. I think most home cooks would not be putting that many steaks on their BBQ at the same time.

      Moisture loss is not a myth, it has been scientifically tested. Moisture loss is minimal though, which is why I mentioned it.

      Steak is considered “gray” on the outside, or “brown” if you prefer. Again, preference. What colour would you call it then, just to be clear?

      I’ve never heard of turning your steaks onto a new area of the grill, what would this achieve exactly?

  8. Food-G
    March 11, 2010

    That steak looks perfectly grilled indeed…nyum!

  9. Brandie
    March 11, 2010

    wow…I learned so much by this post – thank you for sharing it!
    .-= Brandie´s last blog ..Winter Squash Soup =-.

  10. Zibi
    March 11, 2010

    Oooo! That ‘s looks good. I wish I saw this post before grilling our steaks and asparagus tonight. I didn’t know it was necessary to oil the meat before putting them on the grill.
    .-= Zibi´s last blog ..Weeknight Honey Garlic Ribs =-.

  11. Lunch Pail
    March 12, 2010

    When is it best to add the blue cheese to the top of the steak? While it is still on the grill or after removing it from the grill?
    .-= Lunch Pail´s last blog ..Colonel K’s Pasty Shop, Menominee, MI =-.

    • Elizabeth
      March 12, 2010

      I would add the cheese after you take it off the grill and before you let it rest. Then it has a chance to melt a little before you eat it. Happy cooking!

  12. Sarah
    March 13, 2010

    This looks fantastic. I’m definitely going to be following your instructions soon.

  13. Steve
    March 19, 2010

    Great post with lots of good tips. We did a whole lesson on cooking steak and I was shocked how little I really knew.Keep up the super posts I love reading them. Here’s one of my favorite steak recipes we did at Rouxbe, Enjoy.

    http://rouxbe.com/recipes/1059-caprese-style-steak
    .-= Steve´s last blog ..Torchiette with Bacon, Beer & Cheese Sauce =-.

    • Elizabeth
      March 19, 2010

      Thanks Steve! Awesome post too.

  14. QSN Electric Grills
    March 23, 2010

    Some good looking steaks! Great tips as well.

  15. steak tips lover from Malden
    March 29, 2010

    I’ve never read such a thorough analysis of steak grilling – it’s almost surgeon-like. Love the analogy with the steaming shower and also the timing of the seasoning. It all makes perfect sense and make me long for a ribeye cut for lunch! Thanks for a great article.

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