I will salt the steak on both sides with course crystals and let it sit out of the refrigerator. Before I cook it, I will take some sugar (brown sugar) and a touch of garlic salt, hit it in a mortar and pestle to get it real fine, almost powder like, and mix in a bit of the same salt. The salt is mixed in and the cyrstals are broken down a bit. I rub one each side and toss it on the grill.
I use an infrared grill and the thing is set to high with grate temps of about 700 degrees. Let each side cook for about a minute or two. I will flip when the steak lifts up easily and doesnt stick. Flip too soon and it will stick to the grate. Once the second side is done, I turn the heat down to medium and go for about 2-3 minutes a side again and I am done.
When I am flipping, I flip to a clean spot on the grill.
I gotta disagree, last year I got bored and built a redneck grill inside of my wood burning fireplace, and it was delicious. Wasn’t like off the gas grill.
Any commercial propane grill is not going to maintain it’s heat once the lid is opened like a wood fire will. Unless of course you’ve filled your grill with cast iron and added burners, a simple grate (or “flavorizer bar”) won’t do it. You are focusing too much on pop culture instead of the science.
The added bonus of smoke is just that, but does indeed ad to the experience.
My brother-in-law is an excellent, trained chef. He’s won a boatload of prizes, been on tv, etc. He turned me onto coating the steaks with butter while they cooked and seasoning them to personal taste. The butter really works wonders.
your “science” bores me. It’s like the people worrying about DI guns getting hot, total non-issue, regardless of whether or not it’s true.
I bet if we gave 100 people 200 steaks and didn’t tell them which was cooked on what 99 of them wouldn’t be able to tell you one way or the other. and I bet 75 of 'em would prefer the gas steak too. Most people worried about cooking with wood/coal are more worried about what their friends will think if they use gas than they are about having a good meal. Like folks that buy from the left side of the Chart just so they can use it to tell their friends how stupid they are for buying from the right.
It’s pure horseshit. Or mythology. or religion. all the same.
Stove top, Pan (or griddle for those who like stripes) most always. Steak over flame is a recipe for leather. Most outdoor grills can’t maintain the temps as needed in my experience.
Easy 7 Step Process (assume NY or Rib Eye) [ol]
[li] Lightly oil (peanut or canola), Kosher Salt, Pepper[/li][li] Iron skillet/griddle heated rocket hot (5 min on high)[/li][li] 2 min per side … no touching[/li][li] Insert digital remote temp probe to center and place in oven at heated 275-300°[/li][li] pull at desired temp -3°[/li][li] rest on cooling rack 5 muntes[/li][li] Serve[/li][/ol]
I put the steaks in gallon zip loc bags with an amber beer overnight, take them out, rub them in salt and pepper, grill on a medium high heat until blood comes through, flip them, grill till blood comes through, flip them once more to cook the blood off, eat. Usually a nice medium.
I do the singe and bake method too. 2.5min, flip; 2.5min, flip. Turn and repeat to make cross grill marks. I have to cook steaks for the family that range from well-done(don’t ask) to grill marked.
I sometimes take Sprite or 7up and marinate the steaks for a few hours. The acids ‘age’ the steak a bit and add a lemon flavor. The sugar carmalizes on the surface. My brother really likes it.
How much tenderizing with a mallet do you guys do?
On the mallet, I don’t beat my meat either, didn’t know if anyone would admit to it. I do marinade and flatten my chicken breast fillets, gets them nice and thin so I can cook them evenly.
I lightly season with Lawry’s, except for fatty cuts like Ribeyes where I’ll season the fat on the edges pretty heavily to help season and soften it up.
I agree wood or open cooking is a touch better ? but depends a bit but for me not always doable these days
some of the best we used to do dig big hole in beach throw in Kiawe burn down to charcoal throw big iron grate over throw on food enjoy
for gas I like Australia style open top BBQ setups hot flame dont need to close the top to cook
porcelain redistributing briquets and huge cast iron burners
best cooking was my old green egg type setup I think it was called a Kimado oven or something then ?
those do amazing job for lots of things
most important thing is good meat !!! and as mentioned not played with to much a few flips thats it let it rest and enjoy
We tried this the other night. We put the steaks in a freezer bag to marinate for 30-45 minutes on the counter. Put a little olive oil in the giant sautee pan over medium high heat. about 3 - 4 minutes on each side, done. I topped it with some terragon butter sauce that I made. Ate it with my wife’s awesome french onion soup. Goood stuff. Took 2 hours to make everything and 15 minutes to inhale it. I usually grill out, but the weather was nasty. I was surprized how well it turned out in the pan. Oh yea, be sure to cover the pan.
I’m at an apartment complex so I bought a little compact weber. I put around 30 coals in the chimney, let them get mostly white and toss them in the pit.
For the steak, I like a NY strip around 12-14 oz. I have a marinade that I like to use. Some say it’s too much but I like it.
Lemon juice
Red pepper- two pinches
Chipoltle mustard
Worchestershire sauce
Dales- just a cap full
Montreal steak seasoning
Italian dressing
I let it marinade for at least an hour, usually 2-3. Then I let it cook on one side for 7 min and 6 on the other. Grab a brew and enjoy.
One of the best steaks I’ve had was one that was just marinated in Italian dressing.
Most people worried about cooking with wood/coal are more worried about what their friends will think if they use gas than they are about having a good meal. Like folks that buy from the left side of the Chart just so they can use it to tell their friends how stupid they are for buying from the right.
but for me not always doable these days