Grill Grates - yes or no?

[TheRicker]

Is it just me or do all my steaks seared on grill grates turn out tougher than just using my gas grill or my RT-700? Vegetables are great. My steaks tough. And I’m using high-grade choice grade meat. Typically ribeyes or NY strips. I cook my steaks to 140 degrees.

Yes, the nicely seared cross-hatches are pretty.

What’s been your experience?

 

[SmokeOCD]

Detailed process? I love steaks on grill grates, I love steaks pretty much any way but boiled. My steaks are not tough, I reverse sear. Are you cooking 100% on the grates?

 

[dosmas2xs]

Is it just me or do all my steaks seared on grill grates turn out tougher than just using my gas grill or my RT-700? Vegetables are great. My steaks tough. And I’m using high-grade choice grade meat. Typically ribeyes or NY strips. I cook my steaks to 140 degrees.

Yes, the nicely seared cross-hatches are pretty.

What’s been your experience?

Yes it is just you . I reverse sear and never a problem

 

[Wslayer]

May want to change up where you purchase meat from. Some places have tougher meat because they can get it cheaper.

 

[Powercat]

Is it just me or do all my steaks seared on grill grates turn out tougher than just using my gas grill or my RT-700? Vegetables are great. My steaks tough. And I’m using high-grade choice grade meat. Typically ribeyes or NY strips. I cook my steaks to 140 degrees.

Yes, the nicely seared cross-hatches are pretty.

What’s been your experience?

I don't think it's the grill grates at 500+ degrees. But I do find that if you reverse sear and smoke at a low temp for an extended time prior, the 380 produces a bark on the outside of the steak, making it a bit chewy. Particularly on a filet, which I don't enjoy. If I want some smoke flavor, I simply smoke in my stick smoker for a few minutes and then go straight to high sear. Pork chops are completely different. I can use the prescribed reverse sear method and they turn out excellent. Probably due to the higher fat content.

 

[Motodad1776]

I don't think it's the grill grates at 500+ degrees. But I do find that if you reverse sear and smoke at a low temp for an extended time prior, the 380 produces a bark on the outside of the steak, making it a bit chewy. Particularly on a filet, which I don't enjoy. If I want some smoke flavor, I simply smoke in my stick smoker for a few minutes and then go straight to high sear. Pork chops are completely different. I can use the prescribed reverse sear method and they turn out excellent. Probably due to the higher fat content.

A proper ribeye is your friend.

 

[hogan1953]

140 degrees is well done so that could be your problem.

I use grill grates on my 700 and also my gas grill with no issues, but I like my steaks medium rare at about 125 degrees while my wife takes hers medium at 130. I can’t imagine there’s any red left inside steaks cooked to 140 but if that is your preference then I agree with others that a change in butchers could help.

Personally I’ve always had good luck with Costco and I don’t reverse sear.

 

[Dean]

Yes, use mine all of the time, Both sides....

 

[Jim6820]

I cook my steaks to 140 degrees.

Don’t forget that temperature continues to rise for a while after the protein comes off the grill. Beef will rise 7-10 degrees F after it is pulled, putting your 140F steak at 147-150F; right at the medium well point. If that’s what you intend, great; but if you are looking for a tender, medium rare steak you will be disappointed. For medium rare, I pull my steaks at 128-130F to achieve medium rare. YMMV

And, yes; cooking to medium well done will add some degree of “toughness.”

 

[BNeal]

Is it just me or do all my steaks seared on grill grates turn out tougher than just using my gas grill or my RT-700? Vegetables are great. My steaks tough. And I’m using high-grade choice grade meat. Typically ribeyes or NY strips. I cook my steaks to 140 degrees.

Yes, the nicely seared cross-hatches are pretty.

What’s been your experience?

Choice is not high-grade, it's mid-grade - especially with strip steak. I would suggest sticking with prime ribeye and see if you are still having problems with tenderness. But, grill grates should have no impact on tenderness.

 

[TheRicker]

Detailed process? I love steaks on grill grates, I love steaks pretty much any way but boiled. My steaks are not tough, I reverse sear. Are you cooking 100% on the grates?

I have reversed sear and I’ve done 100% grill grates. Reverse sear is a little better.

 

[TheRicker]

140 degrees is well done so that could be your problem.

I use grill grates on my 700 and also my gas grill with no issues, but I like my steaks medium rare at about 125 degrees while my wife takes hers medium at 130. I can’t imagine there’s any red left inside steaks cooked to 140 but if that is your preference then I agree with others that a change in butchers could help.

Personally I’ve always had good luck with Costco and I don’t reverse sear.

I get most of my meats from Costco too.

140 is not well-done. It’s a nice medium. Not arguing that a lower temp isn’t nice or your preference. But I have to find a point that I like and my bride can tolerate.

 

[TheRicker]

Choice is not high-grade, it's mid-grade - especially with strip steak. I would suggest sticking with prime ribeye and see if you are still having problems with tenderness. But, grill grates should have no impact on tenderness.

I didn’t mean to suggest choice is high grade. But when I occasionally go to my preferred local butcher, he has what he calls a high or upper grade choice. He gets all his grass-fed beef from a state/regional source. Maybe he’s BS’ing me. But the meat I’ve gotten there has been superb. His prices are high and that’s why I get most of my meats from Costco. But sometimes they don’t have any tri-tip or picanha (which have become favorites lately. And my Costco doesn’t always have prime grade meats on-hand.