i've started reverse searing thicker steaks lately. basically, instead of cooking at high temp to desired doneness, you cook at lower temp first, then sear. this method will minimize that grey band of overcooked meat you get between the seared outside and the pink inside.

Cooking Temps: When To Cook Hot & Fast, When To Cook Low & Slow, And When To Do Both (Reverse Sear)

In a slow oven on a rack until ~90 deg then sear in the skillet until ~125-130. A little carry over cooking gets you to med-rare while resting.

yum

Olive oil burns at high temperature.

I'm very disappointed in all of you..............


this post is worthless without photos:

http://forums.pelicanparts.com/uploa...1378793920.jpg
http://forums.pelicanparts.com/uploa...1378794168.jpg
http://forums.pelicanparts.com/uploa...1378794284.jpg
http://forums.pelicanparts.com/uploa...1378794303.jpg

YUM

Neat trick with the onions on the BBQ - gunna do that myself next time.

Whatever you do, don't try to make waffles with that technique... Disaster!

Skillet is best. I don't add oil to the pan though. Take a nice thick cut of steak with a healthy rind of fat. Add salt/pepepr to taste. Stand the steak on edge (on the rind of fat) in your very hot skillet. As the rind renders down and crisps up it releases fat into the pan in which you then cook the steak. Only way to have it is rare.

A good steak is a good steak. You could eat it raw and it would taste good. The BIGGEST problem with grilling is overcooking. When my Weber grill is cranking, it's almost 600 degree's. I can cook a medium thick steak in 6-8 minutes, timing it and turning it over exactly half way through. Remove it from the grill and let it set 10 minutes and they are always great, as long as the steak is good to begin with. I never order steak out!

It's all about the temperature and timing--> dependent on thickness. I've moved to a skillet, sear, bake from grilling. Same temperature, just a different method. 450-500.

The most common mistake is not allowing the meat to come to room temperature before cooking.

Let set for 5 minutes before eating. If you don't have juice on the pan or plate for the baked potato, you're doing it wrong.

The key to a good steak is to pick a good cut, then season it well. That, and don't cook the crap out of it. If you want a good steak, you want it between rare and medium rare. Grilled steaks can be tasty, but some are better done in a pan, like a filet, or a skirt steak. Huge amounts of heat are NOT needed. I'd say the average guy places way too much importance on temperature when searing the meat. It only needs to be a little over 300 degrees at the surface of the meat. Blast furnace levels of heat just create an overly cooked layer on the outside.

Sear it at a reasonable heat and finish it in a slow oven. Baste it with butter, or other fat. Make a decent pan sauce while you let the meat rest.

JR

For those who sear in cast iron on a side burner, then move to grill, while the meat is BBQing for that caveman DNA ingrained love of smoked meat, to the cast iron and left over fat scrape that pan hard to loosen all the seared bits and add thin 1/8-1/4" sliced red potatoes and onion rings and mushrooms to the rendered fat and crisp them up hot like potato chips.

Grilled over charcoal> anything else...

another trick is to get real chunk charcoal (NOT pressed sawdust briquets) hot hot hot, wave something over it to reduce the ash and put the meat right on top of it

flip the meat; pull it off, and knock off any coals

brush off any ash (there won't be much) and gnaw into it

And what is wrong with that? That part is crunchy & tasty! ;)

Ian

what's wrong with it are things like nitrosamines and other combustion products - they are carcinogenic

however, as Bruce Ames pointed out in reference to pesticide exposure, your body contains anti-cancer and detoxification mechanisms

I prefer to use my detoxification mechanisms to deal with something tasty like a little grilled meat once in a while...

Shame on you, Randy. For daring to discuss health & grilled steak in the same thread.

Ian

Pittsburgh rare - Wikipedia, the free encyclopedia

Being from Pittsburgh, we like our steaks made like our steel.:D

Is that why the steel industry died out? :D

Beef has more flavor if you cook it a little. Just not too much...

This picture illustrates an even doneness, although it's a little too done for me:

http://forums.pelicanparts.com/uploa...1378842282.jpg

This is what you don't want and what you usually get if you use too much heat:

http://forums.pelicanparts.com/uploa...1378842300.jpg

Cooking with Cast Iron on both sides.!

When heating up my cast iron skillet on the bbq side burner, I place this in the pan to warm up too, and it keeps my steaks mo' flatter so they cook evenly, must weigh about 3-4 pounds..


Norpro Cast Iron Round Bacon Grill Press | Free Shipping

Seems that weight would squeeze out juices that you'd rather keep in the steak? Kind of like pressing a hamburger as you cook it.