All About Grilling

[Iz]

I'm sure this has been discussed somewhere here, but IDK where:
I find that almost always, steak gets too tough on the grill. I've tried various techniques, but still...
What is the best cut for an easy to eat steak on the grill? Any other tips?
Chicken, burgers, and franks come out great.
Thanks.

[Abebee]

I'm sure this has been discussed somewhere here, but IDK where:
I find that almost always, steak gets too tough on the grill. I've tried various techniques, but still...
What is the best cut for an easy to eat steak on the grill? Any other tips?
Chicken, burgers, and franks come out great.
Thanks.

Flip once and let it rest. You can try skirt & club steaks. Done right they are always juicy and flavorful.

[jackofall]

I'm sure this has been discussed somewhere here, but IDK where:
I find that almost always, steak gets too tough on the grill. I've tried various techniques, but still...
What is the best cut for an easy to eat steak on the grill? Any other tips?
Chicken, burgers, and franks come out great.
Thanks.

IMHO is starts with the meat. Ensure you are buying high quality, marbleized cuts. Also, different cuts need to grilled at different temps and times. 

[Mordyk]

I'm sure this has been discussed somewhere here, but IDK where:
I find that almost always, steak gets too tough on the grill. I've tried various techniques, but still...
What is the best cut for an easy to eat steak on the grill? Any other tips?
Chicken, burgers, and franks come out great.
Thanks.

Let it cook two minutes less thank you think, and let rest partially covered for 6 minutes more than you think

[Iz]

IMHO is starts with the meat. Ensure you are buying high quality, marbleized cuts.

Can you give a 'frinstance?

[Mark Twain]

Trying to decide whether to do propane exchange or refill? Any opinions on the matter are welcome. Located in lkwd if that makes a difference

[Iz]

Trying to decide whether to do propane exchange or refill? Any opinions on the matter are welcome. Located in lkwd if that makes a difference

You can get an exchange at Walmart for about $15. Where and how much is a refill?

[yesitsme]

You can get an exchange at Walmart for about $15. Where and how much is a refill?

Dont expect them to have stock Sunday afternoon in the summer

[yzj]

I'm sure this has been discussed somewhere here, but IDK where:
I find that almost always, steak gets too tough on the grill. I've tried various techniques, but still...
What is the best cut for an easy to eat steak on the grill? Any other tips?
Chicken, burgers, and franks come out great.
Thanks.

A rib steak with good marbling definitely helps, but I can get the cheapest cut of London broil to be tender too. You can marinate the steak for several hours beforehand and that will help. Also use a meat thermometer and grill on high heat flipping once and take it off when it hits 130 degrees for medium rare.

A cheap Thermometer like this one is just fine. https://www.amazon.com/gp/aw/d/B01IHHLB3W?psc=1&ref=ppx_pop_mob_b_asin_title

160 degrees for chicken and burgers.

When you flip you can baste the done side with a bit of marinade/wine etc. Let it hit 170 and you will get really tough steak every time.

[Iz]

A rib steak with good marbling definitely helps, but I can get the cheapest cut of London broil to be tender too. You can marinate the steak for several hours beforehand and that will help. Also use a meat thermometer and grill on high heat flipping once and take it off when it hits 130 degrees for medium rare.

A cheap Thermometer like this one is just fine. https://www.amazon.com/gp/aw/d/B01IHHLB3W?psc=1&ref=ppx_pop_mob_b_asin_title

160 degrees for chicken and burgers.

When you flip you can baste the done side with a bit of marinade/wine etc. Let it hit 170 and you will get really tough steak every time.

Thanks!!

[M218]

Never make the mistake between Prime Rib & Prime Meat they are two different things.
Prime Rib: Is a cut of meat
Prime Meat: Quality of the meat

[M218]

[shtank]

I'm sure this has been discussed somewhere here, but IDK where:
I find that almost always, steak gets too tough on the grill. I've tried various techniques, but still...
What is the best cut for an easy to eat steak on the grill? Any other tips?
Chicken, burgers, and franks come out great.
Thanks.

Which cuts come out tough?

For a nice, thick-cut rib steak (with good marbling, hopefully), follow these directions:
Use a thermometer.
Use a 2 zone cooking system (have the heat only on one side of the grill).
Put the steak on the cold side of the grill with the thermometer probe inserted. Cover the grill.
When the steak hits about 110, get the hot (direct) side of the grill as high as it will go (for charcoal, have a half chimney of charcoal ready to go, and put them on the hot side of the grill).
Sear each side of the steak for about 1 minute (or until it gets nicely browned). At this point, the center of the steak should be around 120-125F
Let the steak rest off the grill (on a drying rack if possible, so that it doesn't lose its crispness)

For a thinnish (16-ounce range) rib steak, you can do all the cooking on the hot side of the grill with the cover open and the heat as high as you can get it. But you should still use a thermometer, particularly if you don't have experience doing this (successfully). Flip the steak every 30 seconds until the center hits ~120-125 (this is the safe way of doing it. If you are more confident, you can do it where you only flip once, but there's no great reason to do that. Flipping every 30 seconds will get you the best searing and most even cooking, with no experience.

For something like a skirt steak, it's extremely important to cut against the grain, and to make the slices somewhat on the thin side of things. If you cut with the grain it will be tough.

[Iz]

Thanks @shtank and @yzj
I followed your instructions and lo and behold delicious bbq meat! 
All these years I never knew what I was doing. BTW, it was a club steak.

[Iz]

Which cuts come out tough?

All!

[shtank]

All!

Then it sounds like you're just overcooking. Final rested temp of the meat should be medium rare, ~130F.

[Iz]

Then it sounds like you're just overcooking. Final rested temp of the meat should be medium rare, ~130F.

Exactly!

Thanks @shtank and @yzj
I followed your instructions and lo and behold delicious bbq meat! 
All these years I never knew what I was doing. BTW, it was a club steak.

[ushdadude]

Then it sounds like you're just overcooking. Final rested temp of the meat should be medium rare, ~130F.

I have family that won't eat meat that's red. I've cooked delicious steaks for them to 145-150 without being dry out though. Knowing what temp you're at is the key, not a specific temp. Specific temp is a preference.

[Iz]

I have family that won't eat meat that's red. I've cooked delicious steaks for them to 145-150 without being dry out though.

My wife is your family?
Can you tell me how? (To cook it - not how she is your family)

[ushdadude]

My wife is your family?
Can you tell me how? (To cook it - not how she is your family)

lolsometimes i cheat and sous vide. other times i just constantly check with an instant thermometer.