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. -
3.5 minutes a side over a gas grill
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soak it up, boys. -
$189.00 char broil special right?RaceBannon said:3.5 minutes a side over a gas grill
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Needs moar sear.rodmansrage said:
soak it up, boys. -
I’m all about the reverse sear these days, easiest way to make steaks in bulk.
Bake in a 200f oven until internal temp 125. Then let rest, finish with a 2 min per side sear.
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Steers and queers @LoneStarDawg for the win here. I need to get the oven cooking rack like you have for the super lower temp reverse sear. The only over rack I have is for prime rib which I do like a 5 hr cook before cranking up the oven.LoneStarDawg said:I’m all about the reverse sear these days, easiest way to make steaks in bulk.
Bake in a 200f oven until internal temp 125. Then let rest, finish with a 2 min per side sear. -
I’m also a fan of au poivre sauce, peppercorn cognac cream sauce.
https://recipesncookingtips.blogspot.com/2012/03/mortons-steakhouse-peppercorn-sauce-au.html?m=1
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Warning, Cool Story - if you like white-trash stories.
I've got about an 18 year old stainless grill from Costco and the inside parts have rusted out 2 or 3x, but they're easy to replace. Began with standard steel grills over propane manifolds. Not bad, but not good. Upgraded to Mangrates for a few years, and those fuckers were great, but they destroyed the steel underneath, which I replaced with new cast iron grills. Good again for 3 or 4 years, then the iron replacement grills started flaking & cracking, so I pondered what next and decided to get one of those 16 x 24 Camp Chef griddle/grill thingys, tossed the old grills, retired the Mangrates with full Taps ceremony, because they were great for a long time and replaced the old grates with fucking excess rebar I had laying around in my garage.
Result? Best goddamn grilling I've ever done, and I've grilled my ass off on this Costco special for almost 2 decades. Light the manifolds, slide that griddle across the white-trash rebar suspension system and that grill heats up to 450 to 500 in about 5 minutes. Throw your steaks on and they are damn near black beauties in about 5-6 minutes per side for a 1.5" ribeye or NY.
Fuel Yield: The grill goes from off to 500 in about 7 minutes, cook for 10 or 12 minutes, then shut her off, saving tons of propane. Finally gave up on those fucking wire brushes that leave bristles everywhere, filed the edges of an old wood chisel so it fits perfectly within the grill grates and I scrape that fucker clean, groove by groove, in about 3 minutes after it cools down.
If you want to go fancy, go ahead. But the $50 I spent on that Camp Chef grill/griddle will probably keep me happy for another 5 - 10 years. Ironically, I ran Nat Gas to the BBQ area of the patio about 15 years ago, but I've never used it because my Costco special is propane only and it just lives on and on and on. -
WoodLoneStarDawg said:I’m all about the reverse sear these days, easiest way to make steaks in bulk.
Bake in a 200f oven until internal temp 125. Then let rest, finish with a 2 min per side sear. -
I understood none of this. I can only afford hamburger helper.spuden said: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. -
Swaye said:
I understood none of this. I can only afford hamburger helper.spuden said: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.
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If ember my reverse sear phase.
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You’re probably in a dry, boneless, skinless CrossFit chicken breast phase.MikeDamone said:If ember my reverse sear phase.
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I need to up my au poivre sauce game.LoneStarDawg said:I’m also a fan of au poivre sauce, peppercorn cognac cream sauce.
https://recipesncookingtips.blogspot.com/2012/03/mortons-steakhouse-peppercorn-sauce-au.html?m=1 -
I am usually too hungry to wait on a reverse sear so I just sear then plop it in the oven to finish off
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This is what I often do and my steaks look and taste great. Some might say they are the best steaks.Pitchfork51 said:I am usually too hungry to wait on a reverse sear so I just sear then plop it in the oven to finish off
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Everyone says soRoadDawg55 said:
This is what I often do and my steaks look and taste great. Some might say they are the best steaks.Pitchfork51 said:I am usually too hungry to wait on a reverse sear so I just sear then plop it in the oven to finish off
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I must be even more impatient, as I just sear and then eat.Pitchfork51 said:I am usually too hungry to wait on a reverse sear so I just sear then plop it in the oven to finish off
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Get the oven ready first. 500 degrees. While heating, season the steaks and start the stove. Sear on high. Plop I’m oven for 5 min. Perfect medium rare almost every time. I did it today but am not gay enough to post a pic. I am gay, just not that gay.1to392831weretaken said:
I must be even more impatient, as I just sear and then eat.Pitchfork51 said:I am usually too hungry to wait on a reverse sear so I just sear then plop it in the oven to finish off
The steaks are too tough with just a sear.
