Leathery steak after sear

[trasmc]

Hi Pitmasters!

Wondering how to up my sear game - lately the surface of my steaks has been almost leathery - really tough and not very tasty at all. My general process:

1. Prime or choice (usually from Costco) filet or ribeye
2. Dry brine anywhere from 24 to 4 hours ahead of time
3. Cook indirect at 225 to about 120 internal
4. While cooking pre-heat cast iron skillet or CI griddle in the oven, usually to 425 or 450
5. After steak is at 120, pull and pat dry as best as possible, also put cast iron on direct heat on grill
6. After 5-10 minutes IR thermometer cast iron is anywhere from 550 - 650
7. Paint steaks with melted beef tallow (if using griddle) or put small amount in bottom of skillet
8. Sear about 60 seconds per side, pull and eat

The internal is about 130 when I'm all done (maybe a bit more rare in some cases), but the outside is tough, leathery, and not very good. Takes a bit of effort to cut even with a steak knife and just not very appetizing.

Thoughts?

Thanks again for all your help!

Scott

[Jerod Broussard]

Lower your IR sear temp a bit, flip every 30 seconds, and take steaks to 125 instead of 120.

[smokenoob]

maybe try a different supplier? can’t find anything wrong with what you are doing.

was beef frozen?

[trasmc]

Thanks Jerod - 30 seconds total per side (so only 1 flip), or would you recommend I do a few rounds to get a longer total time per side?

[Jerod Broussard]

I am a constant flipper, I say 30 but I doubt I ever make to 30. You want that side you just seared releasing heat to the atmosphere, so keep flipping....

[trasmc]

Ok thanks!

[trasmc]

maybe try a different supplier? can’t find anything wrong with what you are doing.

was beef frozen?

Good points!

I could try a different supplies - good idea, and regarding frozen sometimes yes sometimes no - don't think it's made a huge difference in terms of what the final results were.

[Donw]

I’m with Jerod, lower the temp of your searing pan. The range I use is 400-450. You will get the Maillard reaction without fear of overdoing the crust. Thermoworks has an article you might want to look at https://blog.thermoworks.com/beef/th...ips-sear-meat/

[Panhead John]

Just curious, why do you pat the steaks dry after it reaches 120* IT? IMO, you’re removing juices and flavor. And I don’t think it’s your supplier. The best steaks I’ve ever cooked are from the time I started buying from Costco. I don’t have a pellet grill so I’ve always done mine on the kettle and seared over hot coals, usually with my vortex. I’ve always preferred my steaks done completely on the grill, I know that’s not much help for you if you don’t have one though.

[Jerod Broussard]

Patting the steak dry removes unnecessary moisture that inhibits crust formation. Moisture inhibits Maillard and DRIP, which is required for crust and eventually bark formation on things like brisket and pork shoulder. DRIP is Diffusion Reduced Irreversible Polymerization, and it requires the EVAPORATION OF WATER.

[trasmc]

I’m with Jerod, lower the temp of your searing pan. The range I use is 400-450. You will get the Maillard reaction without fear of overdoing the crust. Thermoworks has an article you might want to look at https://blog.thermoworks.com/beef/th...ips-sear-meat/

Thanks for the reference - and yes backs up what you and Jerod recommend!

[trasmc]

Just curious, why do you pat the steaks dry after it reaches 120* IT? IMO, you’re removing juices and flavor. And I don’t think it’s your supplier. The best steaks I’ve ever cooked are from the time I started buying from Costco. I don’t have a pellet grill so I’ve always done mine on the kettle and seared over hot coals, usually with my vortex. I’ve always preferred my steaks done completely on the grill, I know that’s not much help for you if you don’t have one though.

I had always read that patting dry removes as much moisture from the surface of the meat before searing otherwise it creates steam - this then steals heat from the pan / griddle and slows down the sear. Probably read that on the internet somewhere (and other than the Pit who knows how accurate anything is)!

[shify]

You do pretty much the same thing I do except if I'm reverse searing on the charcoal kettle, I do the sear over the coals after letting them get ripping hot for a few minutes with the cover off. I also don't find the need to pat dry the steaks but don't think that would cause any issues. I agree with Jerod Broussard that I'd probably aim for a lower temp in the skillet/griddle - It doesn't need to be that hot to get a good sear

[Mosca]

How thick are these steaks?

[trasmc]

Depends but usually between 1.5" to 2".

[FireMan]

I seldom cook a steak on anything but a Cast Iron skillet. I have no idea what temp anything is, cept the steak. My stove I set to med-high & my kettle is hot. Panhead wuz very nice in dancin with the pattin dry thing. I’ll just say it, don’t pat the steak with anything, cept fat. Sear it to sear it, not sear it to bring it to a particular temp.

[DaveD]

I can't see anything wrong with your approach, and the suggestions here would help, but I would be surprised if those steps were determinative. But I'm very frequently surprised

To go an entirely different direction, you might consider getting a sous vide and doing the sous vide-que thing. Get your brined steaks, season them, vac seal, and into the SV at whatever final IT you prefer. Let them go a good couple-few hours so that absolutely every bit of that meat is at that temp. Then take them out, pat dry, and sear with the "just keep flipping" mode for just minute or two, stop when it looks right. Typically a fast, hot sear will add only a degree or three to the IT, but you will probably have lost that degree or three while patting dry and the steaks sitting for a few minutes before you sear. Been doing this for a few years now and they are absolutely perfect every single stinkin' time, it's idiot-proof. And I know, because I am not just your garden-variety idiot! If I can do it, anyone can