How are you cooking your steak these days?
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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.
