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Message
How long do let your steak sit out before it hits the grill?
Posted on 9/3/20 at 8:42 am
Posted on 9/3/20 at 8:42 am
When cooking on BGE at 700 for a steak I feel like it is crucial that the steak reaches room temp. I have done steaks twice in the past week and increased time I set them out prior to hitting grill on the second time. I was at about 45 minutes the second time around. My problem is the steak is charring too much on the grill prior to reaching rare temp internally. Is this because they aren't reaching room temp internally prior to cooking or is something else causing this?
21
Posted on 9/3/20 at 8:46 am to thadcastle
reverse sear, problem solved
Posted on 9/3/20 at 8:47 am to CBLSU316
quote:
reverse sear, problem solved
I already know how to do that. Trying to learn a new skill
Posted on 9/3/20 at 8:48 am to thadcastle
There's no benefit to bringing them to room temp. Alton Brown did a Good Eats episode about it. He recommends seasoning the steaks and putting them in the fridge, uncovered, for 30-45 minutes before cooking.
Posted on 9/3/20 at 8:48 am to thadcastle
2-3 hours. I dont time it, I just have in my head that I need to take them out close to 4pm that evening.
Posted on 9/3/20 at 8:54 am to thadcastle
My steaks sit in hot water at 135 degrees for 2.5 hours before hitting the grill for one minute on each side.
Posted on 9/3/20 at 9:08 am to thadcastle
quote:
steak is charring too much on the grill prior to reaching rare temp internally
quote:
BGE at 700
You need to either sous vide, reverse sear, or let it sit out much longer than 45 minutes then toss on the egg.
or
Finish it in a hot oven when you have the color and sear you want before it starts to char.
This post was edited on 9/3/20 at 9:09 am
Posted on 9/3/20 at 9:13 am to thadcastle
This depends entirely upon how hungry my wife is when she walks in the door with the steaks from the grocery store.
Posted on 9/3/20 at 9:38 am to LSUZombie
quote:
My steaks sit in hot water at 135 degrees for 2.5 hours before hitting the grill for one minute on each side.
135 is on the overdone side for me.
Posted on 9/3/20 at 9:41 am to thadcastle
I'll usually salt it then let it sit uncovered in fridge for about an hour. Pat it dry and apply fresh ground black pepper it, then sear it.
Posted on 9/3/20 at 9:46 am to AyyyBaw
Also...salt it at least 4 hrs before cooking.
Posted on 9/3/20 at 9:46 am to thadcastle
How ever long it takes for all the salt I put on top of it to be dissolved. 45-60 minutes usually.
Posted on 9/3/20 at 9:51 am to thadcastle
quote:
My problem is the steak is charring too much on the grill prior to reaching rare temp internally.
quote:
When cooking on BGE at 700 for a steak I
Found your problem. 550 is my grill temp for medium rare. about 4-5 minutes total, on each side then pull, depending on the steak. A thick cut filet and 5 minutes on each side or so is perfect
This post was edited on 9/3/20 at 9:54 am
Posted on 9/3/20 at 9:53 am to Shotgun Willie
quote:
Also...salt it at least 4 hrs before cooking.
Not exactly. Read an article last week about salting steaks. Salt your steaks 0-3 minutes before, or at least 45 minutes before putting on the grill. 3-45 minute zone is a "no go" for some reason i don't remember.
Posted on 9/3/20 at 9:55 am to LSUBoo
quote:
135 is on the overdone side for me.
Well for normal people who enjoy medium rare it gets the job done.
Posted on 9/3/20 at 9:56 am to thadcastle
quote:
135 degrees
Over done for us, I sous vide at 123 and have been searing in a cast iron pan with butter, garlic cloves and rosemary sprigs until i get a good crust on it. I have gone lower on the temp based on the sear we want and the time it takes to get it on the steak. 123 gets me a good sear in the pan and a med rare steak when done.
Posted on 9/3/20 at 9:57 am to way_south
quote:
I have gone lower on the temp based on the sear we want and the time it takes to get it on the steak.
I put a grate over my chimney starter and get it ripping out. One minute on each side gets me the sear I need very fast.
Posted on 9/3/20 at 9:59 am to thadcastle
Pat dry, salt, let sit at least 30 minutes (45 minutes is my preferred), pat dry again, salt and pepper, then cook.
Perfect char that way.
Perfect char that way.
Posted on 9/3/20 at 10:15 am to LSUZombie
That's on the high end of medium rare especially since it'll go up a bit after searing too. You're probably serving at close to 140.
Posted on 9/3/20 at 10:20 am to TH03
I’ll take 140 all day if these are the results. This choice porterhouse cut and tasted like prime.
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