I remember that shop. Used to buy there in the early 70s. Nice to see they are still there.

I'm not in any way affiliated with this product but I have significant experience using it, so I consider myself a bit of an expert when it comes to grilling the perfect steak. Spices, sauces and other ingredients will contribute or spoil the taste of a good piece of meat, however, the grilling and cooking process is key. Enter "GRATEGRILL". I purchased this product with some doubt, but quicky realized after the first use that I was really on to something. The concept is quite simple. The grates cover your existing BBQ grill, however, the inch or so that is open at each end of your BBQ, allows heat to rise, thus creating a convection effect, which allows your meat to also cook from the top. The grates have small holes in them to permit drippings to fall away, while at the same time, preventing flaring and thus, burning/charring of your precious steaks/chops, chicken, whatever. The other great feature is that these grates completely eliminate hot/cold spots. Place your meat anywhere on the surface and it will cook identical to the one beside it. Perfect. My family have been marveling over my new found BBQing skills.

Here's the website: http://www.buygrillgrate.com/

This is a product that does everything it claims to do. You'll love it.

Garlic and rosemary infused extra virgin olive oil is an abomination on a decent cut of beef.

Save that stuff for the select grade London broil

His fire wasn't nearly hot enough and he cooked them too long--too cool. He closed the lid---wrong, wrong, wrong.

He needs to oil the steak because his fire isn't hot enough and the meat won't release until it's burnt to a crisp. Proper temperature and the meat will release instantly--no oil, on meat or grill.

Nor did he mention the meat should be at room temperature before cooking. ( I admit skipping a bit, maybe he did)

if he wanted the overdone, gray interior he displayed, he should have seared them with higher heat---leaving the grill top up--then, when seared properly brown, move them to a cool spot then close the lid for 10 minutes or so to bake.

He cooked three completely different cuts for the same time; low fat filet, high fat rib and medium fat porterhouse. The filet should have gotten the least cooking, even though it was thicker to prevent the ash-like drying that his example probably suffered from and the rib should have gone longer (at the correct temperatures of course) so the fat could render.I suppose it didn't matter to him as everything was overdone.

I don't hate him though,as a matter of fact, I like him. He tries.

But I still can't get past the olive oil

I knew it would not be long before the long knives came out.

Acropolis of Meat would be a good band name.

Willy
"Garlic and rosemary infused extra virgin olive oil is an abomination on a decent cut of beef."

Agree 100%.

As a woman, and speaking on behalf of all womankind devant et après moi, only men know how to properly grill.
Thank you, that is all.

I can remember every grill I've had in every town and city since the middle '60s, and most of the recipes too. It's a dying art....

I hope all y'all realize that barbequing will likely be outlawed in your lifetimes by the leftie "environmentalists." There are already local ordinances throughout California for "Save the Air" days.

Only a matter of time. Enjoy it while you can.

.....well as long as the long knifes are out.

I have better "grill marks" on the palms of my hands than that guy had on those steaks.

and a personal pet peeve of mine. Margarine/Oleo is not Butter. Butter is Butter. /s/ Paula Dean

Geo

Wouldnt let him cook for my dog.

Coming to the party after the weekend.

I know I could much more like Willy. I was surprised at how bad those steaks looked.

I'm with Geo on the butter/margarine thing too.