What am I doing wrong?

[Rebel]

Hi, I am new to the forum and hoping someone can offer some advice. I love to grill (or smoke) several times per week. Even if I do say so myself, I have gotten good enough that my food is usually better than what you could get in a restaurant. However, the thing I lack most is consistency. :(

For example, let's say that I am cooking a nice ribeye with just the perfect marinade. I only want to flip the meat ONE TIME, in order to keep it juicy. However, I am never exactly sure when it is the right time to flip. One time, I will wait until I begin to see the blood coming through, and the steak will turn out perfect. Then the next time, I will flip at the same time, but the steak may be overdone or underdone. I don't understand. :( Surely, there must be a more consistent way of knowing when to flip. Can anyone help?

I usually cook with wood and the temperature is always pretty much the same. So, I can't really blame it on that.

[dbubs]

Sounds like your problem my be related to the thickness of the meat- thats why the second time blood came thru but it was overcooked. you will just have to keep experimenting with time and thickness- roughly 7 mins or so over medium charcoal heat for an inch and a half... I also keep it on direct heat for the first few minutes then slide it off to the side for a more indirect approach- letting the insides cook just a little more with out burning or overcooking. Then flip.

[Dave C.]

Rebel, you also could have a problem if you are using different kinds of wood or different brands of charcoal. I read somewhere about the temps/btu's of different woods and/or charcoals, lump verses bricks, etc. Anyway, the bottom line is that there is a ton of difference depending on what you are using as fuel. Check out TheNakedWhiz.com for a whole bunch of info.
Dave
Not sure about the correct addy---Google it :D

[SeanB]

If you don't know the temp it could be fluctuating as much as 100 degrees depending on the fuel. First step is to make sure you know the temp of the fire. At 600* I cook it about two minutes per side then about 5 minutes off the direct heat for about a 3/4 to 1 inch thick steak. Adjusting the indirect time depending on the thickness. Your time on the direct is just to get the sear so it isn't going to change too much.

[wnkt]

You could cook by internal temps instead of time. That way you will get more consistent results. Get a digital probe thermometer, one that you can leave in the steak and not have to keep poking it and losing juices.

[Rebel]

You could cook by internal temps instead of time. That way you will get more consistent results. Get a digital probe thermometer, one that you can leave in the steak and not have to keep poking it and losing juices.
Thanks to everyone for the comments and ideas. I am especially interested in using a probe thermometer, because I use one of those for smoking larger cuts of meat (turkey breasts, whole chickens, etc.) However, I don't understand how to insert a thermometer into such a thin piece of meat as a steak. :confused:

I have always heard that you want the tip of the thermometer to be in the center of the meat, but that is impossible with steak. If the tip is in the center, then the thermometer is top-heavy and falls over. On the other hand, if you stick it in further then the tip is peircing straight through the meat. What am I not understanding about this?

[wnkt]

uh........get thicker steaks? :D
I put the thermometer in from the side not the top, and in the thickest part of the steak.