How would you cook an "in-between" steak?

[Wedunne]

I've got two steaks I'm planning to grill for dinner tonight, but am not sure what's the best way to cook them. I know the general rule is reverse (or front) sear, and low-and-slow for thick steaks, hot and fast for thin steaks. What if they're just a little on the thin side? These are maybe an inch thick at the thickest point, a bit less than that (maybe 3/4 inch) in other places. Would you still do low and slow, or hot and fast?

[Jfrosty27]

I would do those hot and fast. Just keep flipping method.

[Mosca]

What he said.

[WI Bubba]

If you have the option, I'd sous vide, and then sear. For thinner steaks, you can always redneck a sous vide with a cooler full of water that is about 10° hotter than your desired finish temp.

If a water bath is not an option, I'd try to pound them to an even thickness, an let them rip hot and fast.

[rickgregory]

hot and fast. It's easy to have reverse sear overshoot since the steak starts warm. If you do reverse sear you want to sear over very high heat for a very short time and/or let it cool a bit.

[Jerod Broussard]

I would do those hot and fast. Just keep flipping method.

I'm a habitual flipper. Keep rotating around the gasser, keep-er flippin'!

[Caffeine88]

I had the exact problem this week with a T-bone. It wasn't really thick, it wasn't really thin, and I didnt have time to sous vide at the point I found out I was cooking it anyway. I paper toweled the surface to get it dry, a little oil to get the salt to stick, and then hot, fast, flip every 30—45s. It came out perfect. 👍🏻😁 (yeah, I know... But there weren't any pix!)

Good luck!

[FireMan]

Ok, the poll is over & flipper wins! Flip, flip, flip, til ya get to 115-120. Don’t kill em dead. It’s called tweener cookin.

[au4stree]

The more I do it the more I like just keep flipping. Oh, that little spot needs more color, flip over hot part of grill. Uh oh, that spot looks a little too charred, flip over cool part of grill. Etc etc.

[Wedunne]

Thanks, everyone! Hot, fast and flip it is. Now just got to decide between the Weber kettle or the gasser.

[bardsleyque]

weber!

[FireMan]

Ohhh geezzz, eenie meenie miney mo, gasser Weber where to go. Eenie meenie miney mo, who gives a rip!

[Panhead John]

One of the main reasons I always reverse sear my steaks is I love the smoke flavor it gives them, even on the rare occasion they’re only an inch thick. If you’re going for more of a smoke profile, that’s the way I’d go. Not sure what kind of grill you’re gonna use, but here’s what I always do on my kettle, with a few suggestions for your particular steak.

Season it first with what you’re gonna use, then wrap the steaks and put it em in the freezer about 15 minutes before you’re ready to put it on the grill…this will keep em from cooking as fast. Either bank your coals to one side or use a vortex or SnS. I’ve been using my vortex a lot for steaks lately, pushed to the back of the kettle. I’ll put a couple of hickory chunks in the vortex first and dump my hot coals straight outta the chimney on top of the chunks. Let it start smoking real good then shut the top and bottom vents 3/4 closed. I’d put the thickest side of the steak facing the coals at the opposite side of the grill from the coals. After a couple of minutes I’ll close my vents almost completely, this will get you a lot of smoke without extinguishing the coals. After about 10 minutes or so I’ll take em off the grill onto a plate to stop the cooking. At that time open the bottom vent all the way and leave the lid off, let the coals get screaming hot. Then I’ll sear the steak right over the vortex, and I always get a great crust, along with a smoky flavor. If you do use a vortex or SnS though, you’ll only need enough coals to fill it about halfway.

[FireMan]

And film at eleven. 🤓

[Wedunne]

That looks like it might work if I don't overshoot it temperature-wise. My wife likes a bit of smoke flavor on steaks. I might give it a shot.

[Panhead John]

After I posted I saw you were deciding between the kettle or gasser. IMO, charcoal and wood wins every time.

[Greygoose]

Flip,flip,flip

[Wedunne]

Okay, I was going to do hot and fast, flip, flip, flip like almost everyone said, but PJ did such a great write up that I just had to try his method. It actually turned out pretty well. I'll post pics in the SUWYC thread.

[Panhead John]

Hey Ted, don’t worry man. This is probably the first time anyones’ ever listened to me….😂

[tbob4]

Panhead John - that’s the problem. He just proved you are right. If word spreads, this summer the most popular thread will read "show Panhead John what you are cooking"

[Panhead John]

Ted, what the hell are you smoking? 😂

[jfmorris]

Just keep flipping.... (Hot and fast!)