My brother Jacob says my steaks have
a little to much moo, but I think they're delicious!
Since I like my steaks that way, I am gonna go through the instructions assuming you're like me,
but if not, I'll leave a time table at the end that you can print out.
People are always trying to make stuff complicated, if that's you, just relax dude.
I use a regular propane grill with basic seasoning, I just have a few tips that make
your steak consistently better.
Get your steaks out and let them come to room temperature
If your steaks are not premium, rinse them under cold water
Preheat the grill on high to 400°F and clean the grates
If its the heat of the summer, the grill should be 325-375, but if its the cool
of the winter the grill should be 375-425 (in between where applicable).
Note: this is a general guideline for the texas panhandle, adjust as needed.
Throw the steaks on the grill and add whatever seasoning you like + olive oil.
I like Trooper Seasoning or salt&pepper.
Note: your grill distribution is important, if its at the front it will be
closer to blue rare and at the back it will be closer to medium rare. If want all steaks
to be cooked the same, swap the front/back steaks when you flip them
For 1 inch thick steaks, cook for 4 minutes on each side. adjust linearly for thickness.
If it's bone in add 25%
Remove the steaks and let them rest 2 minutes before serving.
As you can see its not complicated at all.
Here's a summery of the few points that I think are important
(in order of importance):
click the link below to view the time table: