How are you cooking your steak these days?
But the local fancy pants steak joint down the street, really excels at the cast iron method, which has inspired me. And I'm starting to perfect by own hybrid method, which is to start on the grill (indirect) for like 8 mins at 275 to 300 and then transfer to hot AF, cast iron for the sear. Butter with some garlic chunks in the pan. That buttered/garlic sear is something you just can't get on a grill.
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I just hope to not burn the fuck out of it. The wifey has been in the food industry and is serious about this shit. My confidence is shakin so I have underdone the last steaks we did. Weber charcoal.... We? Marinate and when approaching 130? Take off, slather in sauce and do a quick sear.
Grilling with hardwood charcoal, beer, and cigar is good tims -
I'm really not very good at steaks but almost always do them on my Weber charcoal grill. Still my favorite way to cook most meat anytime it isn't too cold and shitty outside.
I do steaks like I do salmon...at the highest temperature I think I can get it med-rare without scorching it too bad. I always nail it with salmon. Sometimes I almost get it right on steaks. -
Sometimes with cast iron, sometimes with air fryer. Depends on whether I want to deal with smoke or not.
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My wife thinks she’s a great bbq master and always wants to cook on the grill. Being lazy, I said sure but you’re now the grill master.dannarc said:I just hope to not burn the fuck out of it. The wifey has been in the food industry and is serious about this shit. My confidence is shakin so I have underdone the last steaks we did. Weber charcoal.... We? Marinate and when approaching 130? Take off, slather in sauce and do a quick sear.
Grilling with hardwood charcoal, beer, and cigar is good tims
It’s been a good 2 years since I last grilled anything. -
Steak? In this economy?
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The versatility of the Weber Sputnik grill never ceases to amaze. @GrundleStiltzkin (RIP) tried to push me into Traeger and I'd love one, but, alas, Mr. Snow went full on Argentina last year and spent all the money. So it's Weber kettle grill ribs for the foreseeable future.chuck said:I'm really not very good at steaks but almost always do them on my Weber charcoal grill. Still my favorite way to cook most meat anytime it isn't too cold and shitty outside.
I do steaks like I do salmon...at the highest temperature I think I can get it med-rare without scorching it too bad. I always nail it with salmon. Sometimes I almost get it right on steaks. -
I'm a grill/bbq sexist. Could never entrust this task to them.CFetters_Nacho_Lover said:
My wife thinks she’s a great bbq master and always wants to cook on the grill. Being lazy, I said sure but you’re now the grill master.dannarc said:I just hope to not burn the fuck out of it. The wifey has been in the food industry and is serious about this shit. My confidence is shakin so I have underdone the last steaks we did. Weber charcoal.... We? Marinate and when approaching 130? Take off, slather in sauce and do a quick sear.
Grilling with hardwood charcoal, beer, and cigar is good tims
It’s been a good 2 years since I last grilled anything. -
Things would have to get pretty bad before we cut out steak.RaceBannon said:Steak? In this economy?
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Few are interested. Kind of a funny thing.YellowSnow said:
I'm a grill/bbq sexist. Could never entrust this task to them.CFetters_Nacho_Lover said:
My wife thinks she’s a great bbq master and always wants to cook on the grill. Being lazy, I said sure but you’re now the grill master.dannarc said:I just hope to not burn the fuck out of it. The wifey has been in the food industry and is serious about this shit. My confidence is shakin so I have underdone the last steaks we did. Weber charcoal.... We? Marinate and when approaching 130? Take off, slather in sauce and do a quick sear.
Grilling with hardwood charcoal, beer, and cigar is good tims
It’s been a good 2 years since I last grilled anything. -
I’m pro reverse sear, similar to your bring it up to 100 and then get grill roaring hot and sear each side until temp is 118-120. Wife and I like rare to medium rare steak. However, I now do it sous vide for 2-2.5 hours at 123 in a vacuum sealed bag, then sear on grill or cast iron.
I prefer charcoal grill (Weber kettle is what I use) as it gives a preferable flavor and doesn’t turn on my smoke alarm when it’s too hot to open windows. It also is important to make sure you have a nice marbled steak. Also, a relatively inexpensive cut is skirt or flap steak. Don’t usually need to sous vide those, can just throw on hot grill and cook until about 115-120 in center. Highly recommend a Thermapen to get accurate reading.
