Replies: 14
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Legend [17449]
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New steak grilling methodology.
Sep 26, 2020, 9:22 PM
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Step 1: Pour beer Step 2: Pat steak dry and season. Mostly salt. Lot of salt. Step 3: Crank up grill to high as it’ll go. This is a Weber Genesis has grill. I let it heat up closed to save time and then do the cook with it open. Step 4: Let it heat up to just before the #### inside catches on fire and kills us all. About 500 F on the thermometer. Step 5: Beer 2 or three. Whatevs. Step 6: Put room temp steak onto hot AF grill in hottest spot I can find. Let cook for 2 mins. Step 7: Flip with spatula and cook two mins in hottest spot on grill (different spot than first time). Step 8: Flip every minute after till it has a good crust/sear/char. Usually comes out about medium rare and takes about 4 beers.
Let rest. Pour another beer. Eat. #### my brains out the next day if I can make it to the next day. Steak does that to me.
Anyone else do anything similar? Seems like the constant flipping let’s me get a better sear and char on the outside without overcooking.
Prost!
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Legend [16472]
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Is Karbach the stuff on tap at the Astros game?
Sep 26, 2020, 9:23 PM
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Legend [17449]
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I’m sure it is.
Sep 26, 2020, 10:41 PM
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If they have Rodeo Clown in two then I’m sure it increases arrest rate.
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All-In [30804]
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Re: New steak grilling methodology.
Sep 26, 2020, 9:28 PM
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Flip every minute
what the heck??
Naw dog!! 3 minutes on each side, then put it on cast iron pan in your grill. Slap a big ole pat of butter mixed with minced garlic and sprinkle thyme on your steak. 5/7/10 minutes = medium rare/medium/well. Then let it sit on a wooden cutting board for about 10 minutes after you bring it in.
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Legend [17449]
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Why bother with the grill if using cast iron?
Sep 26, 2020, 10:45 PM
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So your smoke detectors don’t go off?
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All-In [30804]
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Depends on if you want to sear on the grill or not
Sep 26, 2020, 11:02 PM
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if you like the flavor you get on the grill, go that way. That's the good thing with cooking steak. You have to really try to mess them up.
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CU Guru [1061]
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Orange Blooded [4142]
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Re: New steak grilling methodology.
Sep 26, 2020, 9:46 PM
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Weber Genesis is a good grill . What’s everyone’s favorite cut of beef ?
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All-In [32191]
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Re: New steak grilling methodology.
Sep 26, 2020, 10:39 PM
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Bone-in ribeye
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All-TigerNet [10822]
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All-In [32191]
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Re: New steak grilling methodology.
Sep 26, 2020, 10:38 PM
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I marinade for 30-60 minutes in low sodium chicken-broth seasoned with Jane's mixed up steak seasoning, Jane's mixed up salt, Stubbs steak seasoning, onion powder, and garlic powder. I use Stubbs lump charcoal with mesquite wood chips on my Big Steel Keg. Once the temperature gets to 450, I put the steak on and close the lid. I usually leave the lid closed unless the temperature rises above 450, which happens if I use too much charcoal.
I'm going for medium with a slight char, so I leave it on for 6-8 minutes depending on the thickness of the steak. Due to the air flow of a grill of this design, I don't need to flip the steak.
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Legend [16366]
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Re: New steak grilling methodology.
Sep 26, 2020, 10:50 PM
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Thick ribeye. Vacuum seal w salt, butter, garlic, thyme. Sous vide to 130° for a couple hrs. Reverse sear on scorching hot skillet 30sec per side. Rest 5min.
https://recipes.anovaculinary.com/recipe/recipe-sous-vide-medium-rare-strip-steakWhy cook sous vide? The results are obvious. Take these two tenderloin steaks, for example. They’ve both been cooked to 130ºF (medium-rare), but they look strikingly different. The steak on the left has been cooked using the Anova Precision Cooker and then quickly seared before serving. The steak on the right was seared on the stove-top and finished in a hot oven.
The steak cooked sous vide has a few distinct advantages: First, it is medium rare almost completely from edge-to-edge. (There is a small, millimeter-thick browned edge that results from searing the steak to finish.) The steak cooked using the traditional method is medium-rare in the center, but has a thick, overcooked band around the edges. Second, the muscle fibers in the sous vide steak are smooth and still full of delicious, beefy juice. The steak on the right has contracted and lost some of its moisture. The grain is more fully defined and less tender. Third, if you're cooking a steak with a defined fat cap (like a ribeye or strip steak), you'll definitely want to choose the sous vide option — the fat on a sous vide steak is tender and flavorful, while the fat on a traditionally cooked steak is tough and gristly.
Which would you rather eat?
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Recruit [92]
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Re: New steak grilling methodology.
Sep 27, 2020, 8:07 AM
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Exactly how I do it. One prep step, I do, is to dry brine the steak for 24hrs.
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Legend [16472]
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Cooked a tasty one tonight. Maybe 3/4" thick
Sep 26, 2020, 11:08 PM
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sirloin. About 4 minutes or so on each side at about 425 degrees to get medium rare. Sprinkled some pepper, garlic powder, and minced onion on each side while it was on the grill. Cooked some peppers and onions on the grill for about 20 minutes in aluminum foil with some butter and Slap Yo Mama. Good stuff!
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All-In [40344]
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Simple is the key
Sep 27, 2020, 7:44 AM
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I’ve tried so many methods and always remember basic is the way
Filet EVOO Sea Salt Cracked pepper
Grill Grates Thermapen
Rest Eat
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Replies: 14
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