sod84
New Member
Posts: 2 
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Post by sod84 on Dec 22, 2014 7:19:50 GMT 10
Hi guys I tested out the new weber last night with some family before the big event for Xmas. I cooked some steak about 1 inch thick, followed the weber aus YouTube video instructions to the t and manged to make a well Seared steak that was medium well done  ? turned out quite tough. I preheated on high for 10 mins and cooked for 3 mins a side turning only once with the lid down. It did sear the steak brilliantly however I've read some forums which recommends to turn down the heat and cook for the same amount of time. I'm a bit hesitant to cook for 6 mins again as I don't want to risk overcooked steak again. Should I follow caption cooks method and turn down the heat. Or should I do the same method as I did cook both burners on high and just cook for 2 mins a side rather than 3? Thanks guys for any advise . |
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Post by Gus65 on Dec 22, 2014 8:56:11 GMT 10
If anyone knows Weber its the Captain.
Do yourself a big favour and make a donation to Make a wish and get his cookbook. You won't regret it.
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Post by smokey on Dec 22, 2014 11:10:59 GMT 10
Welcome to the forum Sod,
I don't have a weber Q but I do know that true medium rare is the bane of many gas cookers.
Most people assotiate a little pink as being rare, when it's actually almost well done.
A few tricks I apply when cooking steak on my gas BBQ
1) buy whole joints and cut my own steaks a good 1 1/2 " to 2" thick, Also cheaper.
2) put the steaks in the freezer for half an hour prior to cooking ( thin steak I almost fully freez)
3) go as hot as I can
4) Always cook to temp and not time no matter what crust I have, an instant read Thermo pen is critical for this
It's better to flambé with a torch later if they are a little grey.
5) dry salt brined steak always seems to crust up better and always improves the juiciness and flavour.
6) Remove steaks five or six degrees below target temp, It will rise during resting. If you take them off at medium rare, They will rise to medium during the ten minute rest in a warm place or loosely tented with foil.
Good luck in the quest
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Post by captaincook on Dec 22, 2014 13:31:23 GMT 10
Hi Sod
You cooked it to long. Whilst the Weber Q videos give you a general idea, dont take them for gospel.
Using the Q300 series the grill does get hot, however, if you start off with an average bit of steak and flash grill it you will get an average steak when it is finished especially if you cook it that lon at the max heat that the Q300 series puts out You have to experiment a bit to get it just right.
Now I don't want to teach you to suck eggs and you may already do it, there are a few very important things to do and remember when BBQ'ing on the Q or any BBQ for that matter/
Bring the meat up to room temperature before cooking.
Lightly brush the meat with a neutral oil except for sausages.
Do not use olive oil for grilling
Always season the meat with some salt, pepper is optional.
Preheat the BBQ for a minimum of 10 minutes before cooking.
There is no need to BBQ using the max heat of the BBQ grilling at 450 - 475F is good.
Always use a timer and an instant read thermometer. (if you have one,) the timer is important.
For a good steak cooked on the rare side of medium do the following
Preheat the Q with both burners on full for a minimum of 10 minutes
Bring the steaks up to room temperature before cooking
Brush both sides of the steaks with a little neutral oil.
Season the steaks with S&P
Place the steaks on the grill at an angle of 45 degrees to the centre line.
Close the lid and turn down the gas control 2 to 3 strokes from high cook the steaks for 1 1/4 to 1 1/2 minutes. rotate the steaks 90 degrees, if the steaks stick to the grill leave them on for another 30 seconds (they stick because the steak wasnt warm enough, the grill was too cold or it wasnt oiled. when the steak cis seared where it touches the grill it will release.
Grill for another 1 minute, Flip the steak and grill for 2 - 2 1/2 minutes.
practice and take notes till you get your times right each cut of steak is different.
I love grilling fillet steak.
hope it helps.
Captain
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Post by smokey on Dec 22, 2014 14:51:36 GMT 10
There you go Sod, Two complete different ways to skin a cat. Try the various ways and you will soon find your sweet spot  There so many to choose from. |
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sod84
New Member
Posts: 2
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Post by sod84 on Dec 22, 2014 16:00:41 GMT 10
Excellent I will try this steak grilling method next week. Cooking a whole chicken roast tonight. Will use captain cooks method of indirect roasting.
Thx smoke and captain cook for your advise.
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? turned out quite tough. 
