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Ok, I tried it this way - I usually do about the same - minus the worchestershire....I tried it this time on 2 filets. Fantastic - Got a cast iron skillet smokin hot on the grill for about 30 mins. Then 3 minutes a side.
For ribeyes and prime rib - I use this - actually the company has great selection and spices.
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philwojo
newbie
Reged: 11/01/05
Posts: 10
Loc: West burbs of Chicago!!
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yaddayaddayadda,
There is also the theory of the 2 or 3 zone fire in the grill. Rake the coals to a big mound on one side of the grill, and spread them so they thin out to almost nothing just past the middle of the grill, leaving 1/3 of the grill with no coals at all.
Now you have a really hot area for searing and getting those grill marks, and a less hot zone for finishing off the steak a little slower so you don't char the outside and not have it cooked to your liking in the middle. It also is useful if you get a flare up, you now have an are to pull the steak to with no coals to keep it from burning.
Also, keep your grates clean, and oil them before you through the steaks on it will help give better marks.
phil
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MMMMMM Chocolate!!
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yaddayaddayadda
newbie
Reged: 10/14/05
Posts: 4
Loc: Rock Hill, SC
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Quote:
yaddayaddayadda,
There is also the theory of the 2 or 3 zone fire in the grill. Rake the coals to a big mound on one side of the grill, and spread them so they thin out to almost nothing just past the middle of the grill, leaving 1/3 of the grill with no coals at all.
Now you have a really hot area for searing and getting those grill marks, and a less hot zone for finishing off the steak a little slower so you don't char the outside and not have it cooked to your liking in the middle. It also is useful if you get a flare up, you now have an are to pull the steak to with no coals to keep it from burning.
Also, keep your grates clean, and oil them before you through the steaks on it will help give better marks.
phil
Well maybe I'm a blasphemer to you regulars, but I use a gas gril 
I've tried in vain to get into charcoal, but just can't make the leap.
I'll try your other suggestions, though. thks.
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kia303
newbie
Reged: 10/14/05
Posts: 13
Loc: Saratoga Springs, NY
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Yadda,
I use a JennAir gas grill as well, I have not cooked over charcoal in a long time. The JennAir stainless heats up really quick and gives me perfectly rare steaks every time.
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Wine and cooking is almost as much an obsession as HT for me!
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kia303
newbie
Reged: 10/14/05
Posts: 13
Loc: Saratoga Springs, NY
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Hey guys passing along a site for bbq rubs. It is small company that came highly recommended to me, the owner, Chris Cahill, responded to one of my emails this past Sunday afternoon from his house. I ordered the Dizzy Dust rub, the Tsunami Spin rub and the sampler pack on Sunday night and it was in my mailbox on Wed. afternoon. I will be giving them a try this weekend, here is the link
http://www.dizzypigbbq.com/rubs.html
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Wine and cooking is almost as much an obsession as HT for me!
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philwojo
newbie
Reged: 11/01/05
Posts: 10
Loc: West burbs of Chicago!!
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I personally use gas also, but you can do the same type of thing on it. Just don't turn all of the burners on. I have a 3 burner setup so when I want to have a "Safe" zone I leave one of them off, or on low. I still do the rest though, I make sure the grates are clean (brush them after they heat up), and then I oil them.
If you have 3 burners you can put one on each setting, low-med-hi and have your 3 zones.
phil
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MMMMMM Chocolate!!
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