Thread: Steak Grilling Anyone??

This is always an interesting topic. When my grilling buddies get together there's always a discussion about "the best way"....... Everyone has a method they prefer based on experience however I found this article penned by arguably an expert in the field who busted a few myths. After reading it I changed some of my long learned habits and have found he's right. YMMV.

http://www.seriouseats.com/2013/06/t...ing-steak.html

I may agree to some of this authors observations. However i am no self proclaimed expert but certainly a Steak enthusiast and i must say my method of cooking steak was always straight forward and successful to my taste. I like my steak medium rare. I don't always warm the meat to room temperature and I do get good results either way. For me most important is quality of beef and i believe also it should be of sufficient thickness at least an inch. I also am a believer of the high heat treatment. Fast and hot was always my way to go and with this i don't fail. My goal was to get a nice warm red center and a delicious caramelized crust. I usually preheat my gas grill for at least a half hour full blast and let the heavy iron grates absorb as much heat as they can. Surface temps are are somewhere between 500- 600 deg. I give the steaks a nice rub of my choosing let em sit for a while then burn em good usually no more than 7 minutes give or take. I am usually happy with the result. I never subscribed to the direct than indirect method of cooking but that's just me. I am sure other methods work well but the way I do it has served my tastes just fine.

I agree with about everything he says.

I do salt, pepper and apply olive oil about one hour before cooking.

I sear my steaks over a super hot grill for 30-45 seconds per side, then finish in the 220 degree (F) smoker until medium rare (10-15 minutes). They always come out juicy and flavorful.

I'll have to ask the Boss how she gets her BBQ steaks so nice.

Bob

Originally Posted by CZMark

I sear my steaks over a super hot grill for 30-45 seconds per side, then finish in the 220 degree (F) smoker until medium rare (10-15 minutes). They always come out juicy and flavorful.

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 buy 1 1/2 in. filet mignons. Befor grilling on Weber charcoal grill, get them room temp, apply olive oil, salt, pepper, McCormick's Montreal steak seasoning to both sides. Place on grill with lid off for 4 minutes then place lid on for 1 min (rare), 1.5 min. (Med. rare). Remove lid and repeat same process. Remove from grill, cover with aluminum foil for 20 minutes then serve. I've never been served a better filet. Depending on thickness, the only thing I change is the amount of time the lid is on the grill. Outstanding!

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)

Heres all I have to say on the subject.