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Message
re: Grilling a Steak
Posted on 11/15/19 at 6:14 pm to Shepherd88
Posted on 11/15/19 at 6:14 pm to Shepherd88
Hot grill, keep a water sprayer for flare ups.
5 minutes each side, turning the steak at the 2:30 mark to get pretty grill marks..flip only once and repeat process.
ETA
Assuming it's an inch to an inch an and a half thick.
5 minutes each side, turning the steak at the 2:30 mark to get pretty grill marks..flip only once and repeat process.
ETA
Assuming it's an inch to an inch an and a half thick.
This post was edited on 11/15/19 at 6:16 pm
0
Posted on 11/15/19 at 6:18 pm to LSUEnvy
8 seasoned logs of pecan. When coals are white,dear until you have a crust (3-4 minutes max). Flip. Repeat. Let it rest.
Have to have the heat.
Have to have the heat.
Posted on 11/15/19 at 6:26 pm to Roovelroe
quote:
So easy..
Lots of salt and pepper, very hot grill.
4 minutes, turn, 4 minutes, done
There are a ton of ways to do it but putting pepper on before the char is a hard no. Pepper burns.
I am a pan and oven guy because I like to baste and burned in restaurants many years ago.
Super hot pan, sear the sides, then a short quick sear and into the oven to finish. Temp control is much easier and more reliable with this method.
The reverse sear either buy sous vide or a warm oven is the current rage. It works fine and gives a deep crusty sear but I still prefer my method because of comfort. If I was starting over again it would likely be my choice.
Posted on 11/15/19 at 6:27 pm to Chucktown_Badger
quote:
Unless I'm misinterpreting your post, this is a terrible idea.
I guess that depends on how they like the steak.
I dont have his problem. He needs more heat.
I use weights at 900°. They're excellent.
Posted on 11/15/19 at 6:27 pm to Shepherd88
5 minutes a side, then the griddle for a couple
Posted on 11/15/19 at 6:27 pm to Shepherd88
Reverse sear in the oven and then finish in a cast iron skillet
Posted on 11/15/19 at 6:28 pm to Obtuse1
quote:
There are a ton of ways to do it but putting pepper on before the char is a hard no. Pepper burns.
That's nonsense. I've never had a steak ruined by burned pepper.
Posted on 11/15/19 at 6:29 pm to kywildcatfanone
quote:
5 minutes a side, then the griddle for a couple
8 min at the most for me....total.
Sometimes 4 min. All depends on my mood.
Posted on 11/15/19 at 6:32 pm to Shepherd88
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.
Posted on 11/15/19 at 6:32 pm to Obtuse1
quote:
There are a ton of ways to do it but putting pepper on before the char is a hard no. Pepper burns.
That's a no.
That's operator error.
Posted on 11/15/19 at 6:34 pm to Obtuse1
Always had to finish tomahawks off in a convection oven.
Posted on 11/15/19 at 6:36 pm to LSUintheNW
quote:
8 min at the most for me....total.
Yeah me too. I usually get the fire as hot as I can and do 4 and 3 for medium rare and 4 and 4 for medium for the wife.
Next, I put hers back on because she tells me it's not cooked enough because she doesn't know what a medium steak looks like
Posted on 11/15/19 at 6:39 pm to Shepherd88
How thick are the steaks? If you can hold your hand (more than 3 seconds) about 2 or 3 inches above the grille it’s not hot enough. My ribeyes are about inch and a half thick, I throw it on grille for 2 minutes spin it(10 o’clock to 2 o’clock) for 2 more then flip and repeat. Your steak has to be dry and room temp before grilling. Temp pens are good to use, I usually press the steak with my fingers before I take it off the grill, little soft is good , kinda firm bad.
Posted on 11/15/19 at 6:39 pm to Shepherd88
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.
Posted on 11/15/19 at 6:41 pm to Shepherd88
Can always get a great char by hitting with clarified butter after grilling to just under your preferred temp.
Posted on 11/15/19 at 6:41 pm to fallguy_1978
quote:
Next, I put hers back on because she tells me it's not cooked enough because she doesn't know what a medium steak looks like
I wait til I flip hers once then I put mine on.
Posted on 11/15/19 at 6:43 pm to Shepherd88
Wrong board
Posted on 11/15/19 at 6:47 pm to LSUintheNW
quote:
I wait til I flip hers once then I put mine on
I posted this on the food board a few months ago but my wife asked me to cook her a medium steak. This is what it looked like and she told me it was way undercooked. I've finally just stopped asking and cook hers until it's barely pink.
Posted on 11/15/19 at 6:52 pm to 24nights
I like a thick ribeye. Usually 1.75-2 inches thick. If it’s 2 inches thick or better I can get a good sear but less than that then I have issues. Looks like I need to get my temp up higher though!
And I wouldn’t dare put mayo on my steak!
And I wouldn’t dare put mayo on my steak!
Posted on 11/15/19 at 6:56 pm to Epic Cajun
quote:
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.
This is the most OT response ever.
How do I grill a steak to medium rare with a good crust?
Answer: Has nothing to do with grilling whatsoever
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