Grilling a Steak

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What am I doing wrong??

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I work the charcoal grill up to about 4-500 degrees

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Get it to about 120-125 in the oven while you get your grill as hot as possible. Once you get the steak to 120-125, go throw it on the grill for like a minute and a half at the most on each side.

IMO to do what you're wanting to do, you need alot higher temperature to char the outer layer without cooking the center, then finish the center on low heat, or vice versa.

If the grill can't reach the temperature needed just cook it on as high a heat as possible for as low a time as necessary to reach a safe internal temperature.

Eta: the food board would probably be helpful

Use ghee butter...something with a high burn temp.

Get the pan as hot as you can get it.

Let it sit out and get to room temp, then pat dry.

Salt right before you put on, don't pepper...as pepper will burn.

Sear on both sides for a minute or so, then flip each minute so you don't burn one side.

Should only take about 6-8 minutes to cook depending on how you like your steak.

Take some ghee and drop a tablespoon in at about 4.5 minutes, then tilt the pan and use a big spoon to ladle the melted butter on top until done cooking.

frick letting it sit for too long...a lot of things out recently that say letting it sit is bullshite in regards to how juicy it will be, so dive the frick right in when it's done.

Reverse sear

Throw that chose in a bag and sous vide it to 129 degrees, get your cast iron skillet hot and put a bit of high smoke temp oil in there (I use safflower), sear it on both sides for a couple minutes, lower your temp to med/low and throw some butter in there along with a couple crushed garlic cloves and a spring or 2 of rosemary and baste the steak with the melted butter for a bit.

For 1” or so steak, grill around 4-425:

4 mins on side 1
3 mins on side 2

Rest for 5 minutes (no butter or tent - I put mine in the microwave and shut the door)

Medium rare

5 minutes a side, then the griddle for a couple

You need to get the temp of the steak up before it goes on the grill. You don't need a sous vide to do that, although they do work well. Put the steak in a water tight bag, and soak it hot water, 100 degrees for an hour, then grill it. The steak will get yo the desired temp much faster. Instead of having a small part of the cross section cooked like you wish, almost the entire cross section will be.

Food Board would eat you baws up with some of these methods. Mention mayo on a steak there and you’ll probably get your tires slashed.