Thread: Steak Grilling Anyone??

Although I love Porterhouse and Rib eye and strip for the Caveman meaty goodness. I also have a real love for Skirt Steak which is somewhat ignored compared those cuts. Great flavor Imo.

Interesting article, but why should we believe this guy over all the other "steak experts" out there?? lol

Originally Posted by bekk

You should try another method, called "reverse searing ":
I put my steaks to my pellet smoker until it's reach IT 100F ish, then finish on a super hot grill for 1 min each side or IT 120-125F. It's takes some time, but this method allow to smoke penetrate deep into the meat.
However, I would recommend to buy 2-3 pieces of Grill Grate from grillgrate.com this stuff isn't cheap, but the result... just amazing!
I'll post some pics of my next steaks.

I'll add to the Reverse Sear recommendation, for thicker steaks and roasts. I use a Green Egg at 225 to 250 or so to get the interior up to 115, rest the steaks for maybe ten minutes while the BGE gets up to nuclear temperature, then a quick sear gives the nice crust while the interior remains evenly cooked medium rare (I pull them at about 125). Some info and testing of the Reverse Sear method can be found at Cooking Temps: When To Cook Hot & Fast, When To Cook Low & Slow, And When To Do Both (Reverse Sear).

Originally Posted by GaryG

I'll add to the Reverse Sear recommendation, for thicker steaks and roasts. I use a Green Egg at 225 to 250 or so to get the interior up to 115, rest the steaks for maybe ten minutes while the BGE gets up to nuclear temperature, then a quick sear gives the nice crust while the interior remains evenly cooked medium rare (I pull them at about 125). Some info and testing of the Reverse Sear method can be found at Cooking Temps: When To Cook Hot & Fast, When To Cook Low & Slow, And When To Do Both (Reverse Sear).

You are absolutely right. Just omitted this step. Apologies...
I was reading in one of the cooking blogs that the steaks (after reaching 100-110) going back to the refrigerator for couple of hours in order to reduce IT and only after that sear on a nuclear temperature (really loved your definition)

Originally Posted by Ernie1980

Interesting article, but why should we believe this guy over all the other "steak experts" out there?? lol

I think we got the makings of a Steak Wiki right here. Who need experts when you got the collective wisdom of a bunch of Razor guys. I mean who could possibly be more qualified.

Originally Posted by Ernie1980

Interesting article, but why should we believe this guy over all the other "steak experts" out there?? lol

Thanks. Great question. I posted the link because it's the first time I've seen anyone use actual experimentation (albeit not double blind study) to quantify actual results. The guy does have some chops (no pun intended). The myth busting was the most interesting aspect. Everyone of course has their own preferred methods but I assume everyone is also willing to experiment by trying something different or at least understanding if some of what they believe is happening is actually happening.
Either way everyone spark up the grill and get to it!

Just as there are many ways to sharp. So it goes with an awesome grilled steak. Success in my opinion hinges on the quality of the meat. That will dictate more than anything how forgiving it is to the final result. A crappy shoe leather cut isnt ever going to turn into a great steak no matter how you do it. A great specimen of bovine flesh has a great range of possibilities. So I guess we know what were going to do this summer.

For fans of real charcoal.

BBC - Travel - The secret to Japanese grilling

"Considered the world’s best fuel for grilling, chefs around the world swear that Kishu Binchotan imparts meat and seafood with a flavour unachievable using other charcoals."

Home - Kishu Binchotan

Originally Posted by jmercer

For fans of real charcoal.

BBC - Travel - The secret to Japanese grilling

"Considered the world’s best fuel for grilling, chefs around the world swear that Kishu Binchotan imparts meat and seafood with a flavour unachievable using other charcoals."

Home - Kishu Binchotan

Is it better than mesquite wood?

Originally Posted by Kees

Is it better than mesquite wood?

Don't know yet but will later on the summer.

If anything it should be high heat stuff which is what I prefer. Hotter the better.