I’ve lived in apartments my whole life so I’ve always cooked steaks on stovetops (cast iron). I finally was able to move into a house with a small yard so I decided to try my hand at grilling up some prime bone-in ribeyes on a ha Weber. Sorry there are no before or internal pics but they ended up just about perfect medium rare—I took them off at 135 internal temp. Maybe a little closer to medium. In any event I look forward to grilling steaks in the future!
by Global_Meet_1517
7 Comments
Your grill marks are on point but just by the look of the meat I would say you grill needs to heat up more to get a good sear on the whole side. This will give you a much better texture and flavor. Very hot sear, turn like you did, sear, flip, sear, turn, sear, indirect heat until internal temp is what you like or just under temp, rest and internal temp go up a few degrees.
Happy grilling. Just wanted to offer some easy advice. No criticism intended
r/nosear
Looks underdone.
Good first effort. As many said sear them harder next time. The one thing I notice besides that is a distinct lack of seasoning. I should be able to make it some pepper at least on that outer surface. What did you do for seasoning?
Let the grill preheat longer, 15-20 minutes, then throw your steaks on and do a timed run, I always start at 4 minutes a side in a new place since changes in elevation and ambient temperature can impact the cook.
Hey buddy.
Grill marks are for competition and show. You really want to get a total sear around the entire steak.
This is WAY better than my first attempt