[Ken McArtur]

I just go done BBQing a decent size portehouse on a new grill. The grill is a smaller size than I am used to. The steaks got really tough, does this have anything to do with being closer to the heat source, or did I just foul it up on my own?  Someone help the newbie.

[Wheels]

have ya herd the term low & slow   & i don't mean low as close to the fire.  could be poor meat, but problily high heat & direct fire and cooked to long.    you should never cook a good steak over direct heat  in less you are trying to make jerky.  you can shier a good steak for about a min. each side then use indirect heat to finnsh. most gas grills are good for boat achors but that my apinion.  LOL

Good luck     

don't let yer meat loaf   
wheels

[Mike (AZBarbeque)]

Ken,

Yea, what wheels said..

I like my steaks more on the rare side, so I just basically get the grill real hot, then put the steaks on for 3 minutes per side, then repeat, so it is cooked for a total of 6 minutes per side.  This typically gets me the medium rare that I like.  Now Bonnie and Kyl like their's a bit more done, so for there steaks, after searing them, I lower the heat and move them up to the higher rack and just let them cook for another 10 minutes.  They turn out great.

Did you marinate at all?

[VisionQuest220]

What can you tell us about the new grill you are using.  Gas or charcoal?  Lidded or not?  If lidded, did you use the lid?  Was the fire rocket hot or on the more moderate side?

All of these things are important factors in grilling a steak.  If you can give us a little more info I'd be willing to bet that we can give you even better feedback on how to improve it next time around.

[bearbonez]

 I only use the lid for things that are being indirect cooked or smoked. If I am direct grilling, than it is for a cut of meat that I want to flash cook. Porterhouse is a good example of what I tend to flash cook. I cook direct on a hot flame to carmelize the fat on the outside and get nice grill marks. Which is about the same as Mike, 3 minutes per side. This leaves the inside pink-red, tender, moist and full of flavor. You start getting to the far side of medium rare or past, it will only get tougher and drier.
 Save the indirect grilling for things that take time to cook through, like poultry. Other words treat indirect grilling like roasting or baking in the oven, not a huge difference really.