What You Should Know To Perfect All Kinds Of Steaks On The Grill!

Meathead from AmazingRibs.com shows you how to cook thin and thick steaks differently.
Here's more on the subject of thick steakhouse steaks amazingribs.com...
and more on thin steaks
amazingribs.com...
and here's more on searing steaks
amazingribs.com...
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[@harolddavis9369]

Used the indirect plus Sear tonite - EXCELLENT. ( on gas grill - burner off on one side ). Both on for start up then one off.

[@AmazingRibs]

Slow N Sear?Best addition to a kettle ever!

[@american9m]

What was the temp of the grill while doing the 2 zone cooking, or does that even matter?

[@meatheadgoldwyn9972]

I shoot for 225 in the indirect zone to gently warm the meat. In the sear stage, it is not temp that matters but infrared radiant energy. In other words, giv er all she's got. Click the link above for more details. - meathead

[@Er1ch000]

How long did you cook each steak?

[@AmazingRibs]

So there are some basic concepts first. You ALWAYS ALWAYS cook with a thermometer not as clock. Medium rare is 130. Medium is 140, etc. How long does it take to get to your target temp? Depends on the heat and the thickness of the steak. On a wimpy gas grill it will take MUCH longer than over a thick bed of charcoal. An d a thick steak takes much longer for heat to get to the center than as thin steak. Here is a good article on the science of what determines cooking time amazingribs.com/more-technique-and-science/more-cooking-science/what-influences-cooking-time
In the notes to the video above is a link to an article on cooking steaks with more on the subject.

[@hombresg33]

Carne asada!

[@supermannyg3]

What kind of tongs is he using?

[@AmazingRibs]

Here they are on Amazon amzn.to/2aoZ8yE