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Changed my steak method slightly tonight

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  • Rfhd69
    replied
    Damn! I, uh, speechless!

    Leave a comment:


  • Richard Chrz
    replied
    That is incredible. I can not wait to try this! Thank you for sharing!

    Leave a comment:


  • RonB
    commented on 's reply
    Photos please...

  • cgrover60
    replied
    Boneless ribeyes on the schedule tonight so I'm going to give this try.

    Leave a comment:


  • HawkerXP
    replied
    Very nice and simple.

    Leave a comment:


  • fzxdoc
    replied
    That steak is a thing of beauty.

    Kathryn

    Leave a comment:


  • RonB
    commented on 's reply
    I wish I could like this twice. Once for the compliment, and once for the word.

  • holehogg
    replied
    Fantasteak.

    Leave a comment:


  • Troutman
    replied
    My wife just calls this method "flip-flop"

    Leave a comment:


  • Draznnl
    replied
    That is a gorgeous piece of meat.

    Leave a comment:


  • bbqLuv
    replied
    You done Good,

    Leave a comment:


  • randy.56
    replied
    Oh ya mouth is watering and I just eat supper.

    Leave a comment:


  • Jim White
    replied
    Oh wow! That's brilliant.

    Leave a comment:


  • RonB
    started a topic Changed my steak method slightly tonight

    Changed my steak method slightly tonight

    My method for steaks has been to front sear flipping every 30 seconds until I get the sear I want. For the two of us I normally use the Weber chimney upside down and place a 13" ss grate on that. With that size grate I can use the cold grate method and get a great sear. I've been flipping every 30 sec to keep the grey to a minimum, but do get a small grey band.

    Tonight I decided to add a rest after every other flip to reduce the grey band a bit more. It goes like this:
    side A over the coals for 30 sec.
    Lift the steak, rotate the grate and put side B over the coals for 30 sec.
    Remove the grate from over the coals and flip back to side A after rotating the grate.
    Hold off coals for 30 sec.
    Return the grate to the coals and repeat the above steps.

    Once I have a good sear, dump the coals in the SnS with some unlit charcoal. Bottom vent fully open, and top vent open about 1/4" at the wide end. I pull the steaks at 140°, and serve immediately.

    There was almost no grey banding at all and I will continue to use this approach.

    Click image for larger version

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