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Posted on 9/17/21 at 4:41 pm to BottomlandBrew
quote:
Those grill marks on your meat are burned.
Thanks. I'll adjust accordingly.
Posted on 9/18/21 at 10:40 pm to Aubie Spr96
We can argue the subjective taste, but we can't argue the objective chemistry. Like I said, if you like it, you do you. I support that. That doesn't change the fact that the grates burned lines into your steak well before you got a good malliard finish on the rest of the steak.
One time I tried grates over my chimney starter. I learned you had to put a "cold" grate on the chimney right as you put a steak on it. Hot grates burn faster than the fire cooks, if you have the grates over a really hot fire. I also tried another way where you put a chimney over the steak, and it worked much better. It was much more even heat, and similar to the radiant heat they use in steak houses.
One time I tried grates over my chimney starter. I learned you had to put a "cold" grate on the chimney right as you put a steak on it. Hot grates burn faster than the fire cooks, if you have the grates over a really hot fire. I also tried another way where you put a chimney over the steak, and it worked much better. It was much more even heat, and similar to the radiant heat they use in steak houses.
This post was edited on 9/18/21 at 10:48 pm
Posted on 9/18/21 at 11:46 pm to LSUBoo
quote:
I can cook a damn fine steak using any of these methods.
Brag; SUBTLE [NOT SUBTLE]
Posted on 9/19/21 at 7:51 am to BottomlandBrew
quote:
I also tried another way where you put a chimney over the steak, and it worked much better. It was much more even heat, and similar to the radiant heat they use in steak houses.
Alton Brown did a show on this. He was trying to re-create the high restaurant broiler method.
Posted on 9/19/21 at 3:49 pm to dfunklsu
quote:
what is the Ramsay Method?
Wondering this too. I think he's referring to the poêlé technique that many classically trained chefs employ.
Pan seared, butter basted with herbs & garlic. Sometimes called butter roasted.
Posted on 9/20/21 at 7:32 am to BottomlandBrew
quote:No issues with ash?
where you put a chimney over the steak, and it worked much better. It was much more even heat, and similar to the radiant heat they use in steak houses
Posted on 9/20/21 at 7:50 am to AlxTgr
Not really. I knocked the chimney on the side of the grill a couple times to clear the ash. It was only a couple minutes below the chimney after that, so not a lot of ash in that time.
Posted on 9/20/21 at 8:56 am to BottomlandBrew
Sous Vide last night.
Posted on 9/20/21 at 8:19 pm to SkintBack
quote:
Jess Pryles Just Keep Flippin method
That technique was conceived by Harold McGee & adopted by all high-end chefs these days.
It's the best method for getting a great crust on a large beef or pork cut.
Posted on 9/20/21 at 8:22 pm to BigDropper
how often do you flip and what measure of increased temp requires increased flipping?
Posted on 9/21/21 at 5:28 am to WhiskeyThrottle
I smoke mine and then reverse sear them on my blackstone.
Posted on 9/21/21 at 7:56 am to thadcastle
I always struggle at knowing when to pull from the heat. I understand that you have to let it rest after and that its temperature will still rise a bit.
So if I'm serving for 130-135 degrees medium rare. What temperature do I need to pull it from oven/grill/etc? 10 degrees early? 5?
And let rest for 5-10 minutes before serving?
So if I'm serving for 130-135 degrees medium rare. What temperature do I need to pull it from oven/grill/etc? 10 degrees early? 5?
And let rest for 5-10 minutes before serving?
This post was edited on 9/21/21 at 8:02 am
Posted on 9/21/21 at 9:14 am to Lazy But Talented
I usually pull 120-125 and then sear, then rest 10 minutes minimum
Posted on 9/22/21 at 7:59 pm to t00f
quote:
how often do you flip
Every 45 seconds to 2 minutes. Really depends on the other variables such as heat, pan, & product.
quote:
what measure of increased temp requires increased flipping?
This is one of those techniques that you really need to pay close attention to what you're doing. For example, the best results require cooking one steak or chop at time & "chasing the heat" by moving it around the pan, flipping only when the searing sound starts to quiet.
Posted on 9/23/21 at 10:34 am to BigDropper
quote:
That technique was conceived by Harold McGee & adopted by all high-end chefs these days.
It's the best method for getting a great crust on a large beef or pork cut.
Also a huge pain in the arse if you are cooking more than 1-2.
Posted on 9/23/21 at 8:01 pm to NOFOX
For ribeyes, I generally don't need to resort to anything other than a hot zone sear, cooler side finish on my gas grill, and use a thermapen when I think its ready - I pull my ribeyes (If its for me, I'm almost always cooking cap only) at 125°F, rest under tented foil 5 min. For my hot zone sear, I typically go 1:15, turn 45° then another 1:15, flip to the other side and repeat. Finishing time is variable, depending on thickness and total volume of the cut.
If I'm cooking a filet or strip, I'm gonna oven reverse sear finishing in cast iron with oil first then a bit of butter. I have a sous vide, but the dryness of meat's surface coming out of the oven lends itself to a better sear, in my opinion. Oven reverse sear is every bit as fool proof as SV if you use a meat thermometer. Of course you can't just set and forget like you can to a large degree with SV.
I almost never use my BGE for steaks because I have a good, consistent gas grill that is so easy to crank it and go. It gets plenty of work smoking.
If I'm cooking a filet or strip, I'm gonna oven reverse sear finishing in cast iron with oil first then a bit of butter. I have a sous vide, but the dryness of meat's surface coming out of the oven lends itself to a better sear, in my opinion. Oven reverse sear is every bit as fool proof as SV if you use a meat thermometer. Of course you can't just set and forget like you can to a large degree with SV.
I almost never use my BGE for steaks because I have a good, consistent gas grill that is so easy to crank it and go. It gets plenty of work smoking.
Posted on 9/23/21 at 9:12 pm to Aubie Spr96
Dude, this looks horrible to me. You did everything wrong:
1) steaks were icebox cold when they went on the grill. You can tell cause they are raw in the very middle
2) Your fire was dirty. You can tell by the pink color on the outside and the fricken soot on your grill marks
3) you didn’t rest them before cutting so all your raw arse juices ran out all over the place
Whoof. Watch some YouTube videos before you ruin more beef
This post was edited on 9/23/21 at 9:13 pm
Posted on 9/23/21 at 9:45 pm to NOFOX
quote:
Also a huge pain in the arse if you are cooking more than 1-2.
absolutely, I have a 14" carbon steel that I can sear 2-3 at a time. I would choose a different technique if entertaining more than 5-8 people.
Posted on 9/24/21 at 7:18 am to Twenty 49
quote:
Grill Grates
Boom.
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