This guy gets it (searing steak)

[berettafan]

You can skip to the last portion to see the searing philosophy. He is 100% right. Problem is it doesn’t sell fancy aluminum grates and the like.

In short, hash marks are for chain restaurants. Fully seared is the flavor you’re after. I try to do this with cast iron myself. This guy does it on a Weber.

Btw same concept for seriously good burgers.

https://youtu.be/xGjJQQCfqNY


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[id10t]

Yup, I buy thinner steaks - 1" to maybe 1.5" - super hot cast iron pan, salt and pepper the steaks at room temp and a minute or two per side.

[berettafan]

Right. Unrelated to the sear issue is this guy is slow cooking the steaks to get even temp throughout. I’ll try that as well.

But for grilling I agree with you on thickness.


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[aigel]

Next video he needs to watch is: HOW TO SHARPEN A KNIFE!

Reverse sear is awesome. I have had it several times that way and it is really a lot better!

G

[red-beard]

I use my fake grey egg with Charcoal and get the temp up to 800F+

About 2 minutes per side.

[Skillet83]

That video was painful, could not make it all the way through. Him and tea kettle should get a room. Cooking a good steak on the grill should not need a 18 min. video. The world of youtube, sheesh.

[porsche4life]

Originally Posted by berettafan

Right. Unrelated to the sear issue is this guy is slow cooking the steaks to get even temp throughout. I’ll try that as well.

But for grilling I agree with you on thickness.


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That’s what I do in my pellet grill. Seat for a minute per side on cast iron, then finish in the pellet grill at 275. Perfect medium rare throughout.

[javadog]

I think he makes some good points in the video, notwithstanding the negative Nancy comments above, but let me be the first to say that medium rare is too done. A waste of tasty cow meat. Throw away your Linus safety blankets and try it about 5° less done. 10°, if you're truly brave, or have enough gin & tonics in you before you cook.

More learning here:
Science of Slow Cooking

[VincentVega]

Lots of ways, just dont overcook it.

The grill could work but nothing simpler than on a rack in the oven to ~100f then sear in a hot pan. Need to have good temp control if using the grill but I like the idea of some smoke. Thing is, get a great piece of meat and you dont need to do much, just dont fuch it up. Smoke, rubs, marinades, slow cooks... were always with the cheap/tough stuff.

[asphaltgambler]

From an old skool cook, agree with most above - except for salting prior. Don't do it. Just don't. In this case with steaks, the salt will dry out your meat. I do my other seasonings before cooking, then just as I'm plating and serving, then I'll salt it.

[Pazuzu]

Originally Posted by asphaltgambler

From an old skool cook, agree with most above - except for salting prior. Don't do it. Just don't. In this case with steaks, the salt will dry out your meat. I do my other seasonings before cooking, then just as I'm plating and serving, then I'll salt it.

The salt will dry the SURFACE of the meat, which you DO want. The sizzling sound? That's water in the meat boiling off, which is stealing heat from the meat itself. The more sizzling, the less actual cooking.

You want the surface to be bone dry, no noise at all when it hits the grill/griddle. THEN all of the heat is going into cooking the proteins and such, so you're not wasting time.

Salting the surface (as well as patting it dry, adding cornstarch to it, freezing it, etc) all dry the surface of the meat so that the Maillard reaction can start sooner, and you can get a good brown crust without overcooking the middle.

Pepper should be applied at the end, since it's a biological and it will burn and taste bad.

[Esel Mann]

Interesting thought regarding pepper. To date I grill with it on. I'll give that a try next time i'm doing filets.

[asphaltgambler]

Originally Posted by Pazuzu

The salt will dry the SURFACE of the meat, which you DO want. The sizzling sound? That's water in the meat boiling off, which is stealing heat from the meat itself. The more sizzling, the less actual cooking.

You want the surface to be bone dry, no noise at all when it hits the grill/griddle. THEN all of the heat is going into cooking the proteins and such, so you're not wasting time.

Salting the surface (as well as patting it dry, adding cornstarch to it, freezing it, etc) all dry the surface of the meat so that the Maillard reaction can start sooner, and you can get a good brown crust without overcooking the middle.

Pepper should be applied at the end, since it's a biological and it will burn and taste bad.

I've tried this several times, did not like the result - we'll have to agree to disagree

[Shaun @ Tru6]

The meat looked like cornfed choice+ or grassfed prime. Wish they had said what it was when talking about the steaks.

I've done the reverse sear and never though much of it. For two inch bone in ribeyes, I do extremely hot cast iron and 6 minutes at 400F. Based on the ones I've done, they could not have been better. You get rare 1" center, 3/8" medium rare and 1/8' caramelized crust on either side of it.

Caveat, this only works for 2 steaks but for thinner steaks, just use the chimney with glowing coals and do one at a time flipping every 30 seconds for 2 minutes. Rare + perfect crust.

For 4 steaks like they did, I could see their method. Sort of sous vide the steaks on the grill and then sear.

[javadog]

Originally Posted by Esel Mann

Interesting thought regarding pepper. To date I grill with it on. I'll give that a try next time i'm doing filets.

You might try putting the pepper on top of the steak after it's flipped for the last time on the grill.

[Jeff Alton]

That is pretty much how I do my steaks. Will sear prime rib roasts as well.