- Friday Night Steak Club
Friday Night Steak Club
For many of us Friday Night is Steak Night. Who doesn't enjoying grilling and eating a steak after a long work week? With that inspiration, we formed The Friday Night Steak Club™. Learn techniques, win great products, grill great steaks and meet great people.
Make sure you join the Friday Night Steak Club! Every Friday night we'll announce a winner!
Welcome to the quest for your perfect steak-- it's a lifelong journey of sizzle and smoke!
#grillgrates # perfectsteak #omahasteaks #kingsford #yeti #grillgrateful #steaklife
Take Your Steak Grilling Game To The Next Level.
Join The Steak Cookoff Association!
Malcom Reed, Killer Hogs
Malcom Reed is like a switch hitting all-star. He is a pro in the BBQ world and now he is a multiple winner in the Steak Cookoff Circuit. Subscribe to his YouTube channel to see all of his killer videos. Check him out below on these two grate videos!
Reverse Seared Tomahawk Ribeyes with Malcolm Reed
London Broil Recipe from Malcolm Reed
HOT & FAST
Straight out the refrigerator, cold to a hot grill. Check out our blog for a deeper dive into the hot and fast method of grilling steaks and why Kingsford briquettes are our fuel of choice.
Is a low roast followed by a hot sear. Ideal for thicker steaks and to achieve bumper to bumper done-ness. You can reverse sear on a gas grill too- watch this video to learn how.
We certainly think so. What's your vote?
Either you love sear marks or you think you can live without them. Let's see who has the popular vote.
With precise grill temperature control you can dial in your sear marks from golden brown to crispy dare we say charred black. Just enough char for that perfect grilled flavor without being sooty. Sear marks are flavor bars? Or garnish? Read more in our blog post- Sear marks it's a matter of taste and style.
GOLDEN BROWN SEAR MARKS
BLACK SEAR MARKS
Grilling a steak is precision grilling- a digital instant read thermometer is a must! Times are approximate, but your perfect temperature is not. Always grill to an internal temperature and allow for a little rise (carry-over) when you remove the steak from the grill.
Butter Makes Everything Better!
Compound butter might just be the best thing you will ever put on your steak. The flavor combinations are endless and your only limits are your creativity. Check out this primer from our friends over at Tasting Table and you will be well on your way buttery bliss!
Keep it simple!
With only a few ingredients you can be eating steak like a king:
- Unsalted Butter
- Fresh Herbs (we like thyme and rosemary)
- Freshly Cracked Black Pepper
- Kosher Salt
- Lemon Juice
World Championship Steak Cookoff grilled with GrillGrates!
$100,000 Grand Prize grilled with GrillGrates
Brad interviews BBQ Pitmasters star Moe Cason
Some of the biggest names in competitive
BBQ have been early adopters of GrillGrates
Week 1: Chris Collins, NJ
Week 2: Bonnie Lamkins, CO
Week 3: Jason Flowers, KY
Week 4: Bruce Johnson, MN
Week 5: Sandra Hernandez, NV
Week 6: Tim Carman, CA
Week 7: Ralph Holder, TX
Week 8: Greg Kolank, WI
Week 9: Kim Crossman, MA
Week 10: David Benedict, PA
Week 11: Josh MacDonald, GA
Week 12: Larry Harshbarger, IN
Week 13: Chad Terrell, FL
Week 14: Maybe You
Week 15: Maybe You
Week 16: Maybe You
Week 17: Maybe You
Week 18: Maybe You
Week 19: Maybe You
Week 20: Maybe You
HAVEN'T JOINED THE CLUB YET?
Grilling steaks is precision grilling and its all about time and temperature. Cooking to a precise internal temperature requires an instant read thermometer and is the only way to cook your perfect steak. It also helps to know what temperature your GrillGrate is so and the infrared laser thermometer tells you when your grill is in steak zone! Tongs are also add to the precision by making it easy to ‘lift and twist’ for perfect sear marks and to easily handle steaks on and off the grill.
Up your steak game with the right tools!