How to cook a steak
 

Just tried cooking a steak on a chimney. Definitely a good way to go. Need to make sure it's filled up.

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U still eat red meat...

Tough to do for multiple steaks, but yeah I like the idea.

what does the interior look like?

I would throw that one out.
There's something green on it.

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It ain't got no gas in it!

Looks awesome!

Chimney works for searing tuna too. Anything really.

Good Work.


You could also invert a stainless steel bowl over the meat, to trap in the heat more.


2" thick Ribeye should do.

Don't want to steam the meat, though. Dry heat!

Shaun, try this next time. Use foil to seal up the holes on the bottom of the chimney starter, except for one side. Get the starter lit and going well. Aim a blow dryer at the remaining holes on the bottom of the starter. There will be an initial cloud of ash blown out (eye protection is advised), then there will be a jet of white hot flame coming from the top of the chimney. It will look just like when the Top Gun F14s go to afterburner. Place steak on that and enjoy!. Cuts cooking time by 50%. Hope you like your steak super seared and super rare.

Ha ha ha

Shaun and John - you freakin' guys - you just made my day. Turbocharged chimney. White. Cone. of. Flame.

I am doing this. Soon.

Brilliant.

How does Santa fit in that chimney?

jeez, that looks damn near perfect.

i suppose the wheels would come off the wagon on this method if the steak was super thick.

i used my chimney to create the most dangerous wok burner. what a damn disaster. i am lucky i didnt burn myself. it was so unstable. hahaha..my noodles came out kickbutt, but it wasnt worth the element of danger.

Chimney is great for intense heat... Ive used a chimney full of coals for blackening tuna, cooking steaks ever since I saw Alton Brown do it a few years ago.... I was like duh.... why didn't I think of that

Peter Lugers says they grill at over 800F...I've read on food blogs they run the broilers hotter... so 923F is in the zone...

How Peter Lugers cooks a steak

https://www.cooksillustrated.com/equipment_reviews/1173-chimney-starters



heck I remember doing this eons ago in boyscout camp, we just used empty one gallon Folgers Coffee tin cans.

At this time tomorrow, fingers crossed, I should have a new range with 25,000 BTU burners.

I believe I will get out my cast iron pan and try searing a steak . . .

A few points. The heat gun at 923 was aimed at the outside of the chimney and varied, some spots hotter. When you aimed into the coals from the top, it went past 1000F instantly and just showed ---. I also used the end of my wood charcoal and they were mostly smaller bits and only filled halfway.

So here's what I'm thinking is the best way to go. Fill the chimney to the top with big chunks of hardwood charcoal. Let it get insanely hot. Go with John's Turbo Chimney. Maybe 1 minute to 1.5 minutes each side. I did 2 minutes and then 1.5. A better, thicker steak would be fine at 1 minute I think. If not, throw it in the oven at a real 425 for 2 minutes.

This was a crappy, cheap Trader Joe's steak. I'll try it with a nice cut from Whole Foods soon. Post if you try it.