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re: How long do let your steak sit out before it hits the grill?
Posted on 9/3/20 at 1:58 pm to LSUZombie
Posted on 9/3/20 at 1:58 pm to LSUZombie
quote:
I’ll take 140 all day if these are the results. This choice porterhouse cut and tasted like prime.
LSUZombie what was your method of cooking this porterhouse?
Posted on 9/3/20 at 2:43 pm to TigernMS12
Posted on 9/3/20 at 2:49 pm to thadcastle
It depends. My gas grill is kinda cheap so it doesn't get to as high a temp as I'd like. In that case, I tend to take the steak out 10-20 mins before because it will be on the grill for longer and I don't want it to overcook.
If I'm cooking in cast iron in the stove, I usually take it out an hour before.
If I'm cooking in cast iron in the stove, I usually take it out an hour before.
Posted on 9/3/20 at 3:04 pm to bayou choupique
quote:
LSUZombie what was your method of cooking this porterhouse?
Seasoned with salt, pepper, and garlic powder. Vacuum sealed with fresh thyme, fresh garlic, and a few pats of butter.
Sous vide at 135 F for 2.5 hours. Discarded thyme and drained the melted butter and juices into a separate bowl. Patted steak dry with paper towels.
About 30 minutes before it was done, I filled my chimney starter with charcoal and placed a grate over it, and lit it. By the time the steak was ready, it was screaming hot.
Seared steak one minute on each side, brushed on the melted butter (which was infused with thyme and garlic) onto the steak, and sliced it and served.
Was easily the best steak I ever cooked at home.
Posted on 9/3/20 at 3:26 pm to The Spleen
quote:
Alton Brown did a Good Eats episode about it.
Posted on 9/3/20 at 5:57 pm to thadcastle
The amount of time it takes to unwrap them, season them, then walk out to the pit. 5 minutes?
Posted on 9/3/20 at 7:12 pm to thadcastle
quote:
I feel like it is crucial that the steak reaches room temp
Will take a lot longer than 45 minutes (And probably several hours)for a steak , especially one with any thickness to go from an internal temp of the mid to upper 30’s (fridge temp) to 72 degrees (room temp) When left on the counter
That being said, I am in the camp of straight from the fridge to the grill
Posted on 9/4/20 at 10:54 am to Tigerpaw123
2 things OP, your grill is too hot. I prefer my BGE and gas around 550*. Hotter than that and first off its a PITA to grill, you burn your hands extremely quickly. Secondly, I've found there's no benefit to being hotter and you can easily overcook the steak.
2ndly, if you want a good sear the meat needs to be DRY. If you want a great sear what I like to do is pat the steak dry, salt it, then throw it in the fridge for an hour. 2-3 hours is better but not necessary. Fridges help dry meat out.
Then throw it on about 550*.
Sous vids fine and all, but its not worth dicking with IMO over the above method for a true steak.
ETA: forgot to add, the 3rd thing needed for a good sear is a hot cast iron thick grill grate. Let it heat up for a good 10-15 mins before throwing your steak on, don't just watch your grill get to 550* or 700* and then throw your steak on immediately. You want to make sure that cast iron is at 550* plus also.
2ndly, if you want a good sear the meat needs to be DRY. If you want a great sear what I like to do is pat the steak dry, salt it, then throw it in the fridge for an hour. 2-3 hours is better but not necessary. Fridges help dry meat out.
Then throw it on about 550*.
Sous vids fine and all, but its not worth dicking with IMO over the above method for a true steak.
ETA: forgot to add, the 3rd thing needed for a good sear is a hot cast iron thick grill grate. Let it heat up for a good 10-15 mins before throwing your steak on, don't just watch your grill get to 550* or 700* and then throw your steak on immediately. You want to make sure that cast iron is at 550* plus also.
This post was edited on 9/4/20 at 10:57 am
Posted on 9/4/20 at 11:28 am to The Spleen
quote:This is incorrect, no matter who says it. But, here's my boy Alton bringing the steak down to room temp.
There's no benefit to bringing them to room temp. Alton Brown did a Good Eats episode about it.
Posted on 9/4/20 at 11:32 am to AlxTgr
Lots of down votes from softies in here, yet no replies on what exactly they disagree about.
How disappointing.
How disappointing.
Posted on 9/4/20 at 12:48 pm to bayoubengals88
If you are going 500 or higher it is a good idea to let it come to temp. I keep mine in the fridge. Take wife’s out for a bit. Mine is rare to mid rare hers is mid rare to mid.
It’s just kinda simple
It’s just kinda simple
Posted on 9/4/20 at 12:52 pm to AlxTgr
quote:
This is incorrect, no matter who says it. But, here's my boy Alton bringing the steak down to room temp.
My boy Kenji says you're full of shite:
7 Myths about cooking steaks
quote:
Myth #1: "You should let a thick steak rest at room temperature before you cook it."
The Theory: You want your meat to cook evenly from edge to center. Therefore, the closer it is to its final eating temperature, the more evenly it will cook. Letting it sit on the counter for 20 to 30 minutes will bring the steak up to room temperature—a good 20 to 25°F closer to your final serving temperature. In addition, the warmer meat will brown better because you don't need to waste energy from the pan to take the chill off of its surface.
The Reality: Let's break this down one issue at a time. First, the internal temperature. While it's true that slowly bringing a steak up to its final serving temperature will promote more even cooking, the reality is that letting it rest at room temperature accomplishes almost nothing.
To test this, I pulled a single 15-ounce New York strip steak out of the refrigerator, cut it in half, placed half back in the fridge, and the other half on a ceramic plate on the counter. The steak started at 38°F and the ambient air in my kitchen was at 70°F. I then took temperature readings of its core every ten minutes.
After the first 20 minutes—the time that many chefs and books will recommend you let a steak rest at room temperature—the center of the steak had risen to a whopping 39.8°F. Not even a full two degrees. So I let it go longer. 30 minutes. 50 minutes. 1 hour and 20 minutes. After 1 hour and 50 minutes, the steak was up to 49.6°F in the center. Still colder than the cold water comes out of my tap in the summer, and only about 13% closer to its target temperature of a medium-rare 130°F than the steak in the fridge.
After two hours, I decided I'd reached the limit of what is practical, and had gone far beyond what any book or chef recommends, so I cooked the two steaks side by side. For the sake of this test, I cooked them directly over hot coals until seared, then shifted them over to the cool side to finish.* Not only did they come up to their final temperature at nearly the same time (I was aiming for 130°F), but they also showed the same relative evenness of cooking, and they both seared at the same rate.
The cooking rate makes sense—after all, the room temperature-rested steak was barely any warmer on the inside than the fridged-steak, but what about the searing? The outer layer of the rested steak must be warm enough to make a difference, right?
Here's the issue: Steak can't brown until most of the moisture has evaporated from the layers of meat closest to the surface, and it takes a hell of a lot of energy to evaporate moisture. To put it in perspective. It takes five times more energy to convert a single gram of water into steam than it does to raise the temperature of that water all the way from ice cold to boiling hot. So when searing a steak, the vast majority of energy that goes into it is used to evaporate moisture from its surface layers. Next to that energy requirement, a 20, 30, or even 40 degree difference in the temperature of the surface of the meat is a piddling affair.
The Takeaway: Don't bother letting your steaks rest at room temperature. Rather, dry them very thoroughly on paper towels before searing. Or better yet, salt them and let them rest uncovered on a rack in the fridge for a night or two, so that their surface moisture can evaporate. You'll get much more efficient browning that way.
Posted on 9/4/20 at 1:13 pm to bayoubengals88
quote:
Lots of down votes from softies in here, yet no replies on what exactly they disagree about.
How disappointing.
I got two for sharing a recipe. OT try-hards are stopping by I guess.
Posted on 9/4/20 at 1:25 pm to MusclesofBrussels
quote:Did you read it? If you did, then you saw the flaw.
My boy Kenji says you're full of shite:
Posted on 9/4/20 at 2:23 pm to Shotgun Willie
quote:
Also...salt it at least 4 hrs before cooking.
Salt draws moisture from inside the meat to the surface. Salting a steak 4 hrs before you cook it will make it dry and tough. It’s best to salt right before or at cook time.
Posted on 9/4/20 at 4:26 pm to MusclesofBrussels
That’s a whole lot of useless information. Build a fire, throw steak on grill, cook. Eat
Simple
Simple
Posted on 9/4/20 at 5:12 pm to lsufan1971
quote:
Salting a steak 4 hrs before you cook it will make it dry and tough. It’s best to salt right before or at cook time.
Not unless you are doing something extremely thin and absolutely wrapping it in salt. Shaking some salt on a steak to help dry the surface isn't going to effect the middle of a 1" or thicker steak.
Posted on 9/4/20 at 5:22 pm to lsufan1971
quote:It might be drier, but I can’t imagine it being tougher. Toughness probably has more to do with quality of meat.
Salting a steak 4 hrs before you cook it will make it dry and tough. It’s best to salt right before or at cook time.
I salt my 3” filets for just over an hour.
I LIKE the fact that it draws moisture out.
As long as the flavor and the tenderness is on, who cares about juice?
Posted on 9/5/20 at 9:11 pm to bayoubengals88
I've been reading the Aaron Franklin book on steak. It is really good. He did several tests in salting and also room temp etc. Said for best results for a good crust 4 hrs min is best.
Posted on 9/5/20 at 9:27 pm to thadcastle
I generally season the night before then pull from the fridge at a minimum of 30 minutes before cooking.
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