Maybe My Best Steak Cook ... Filet

[captainlee]

A weather front was heading in, winds picking up and gusty, rain clouds,forming over the mountain. I wanted to speed up the grilling time so I turned the burners on high including the infra red top burner. The steak was at least 1 1/4 thick. Turned the steak every two minutes. It ended up with that great Pittsburgh char and was a perfect medium rare minus. Maybe I found a better way for our taste. Of course now that we ate the sun came out and the wind dropped out, typical around here. Hope you all had a great holiday weekend.

[Jerod Broussard]

I so much rather just go hot and flip alot. Banding doesn't kill a duck and it doesn't kill me, yet.

[captainlee]

I've been flipping every minute or so to quite a while now and think it's a better method. Just really cranked it up this time.

[Whiskeyman53]

Screaming hot grill and flip , flip , flip until 125*. It took me a long time to change over from the time each side and turn once method.

[Jfrosty27]

Yup. The JKF method (Just Keep Flipping) is the way to go for me. I usually cook steaks on my little Weber Smokey Joe. I have it on a low camping table so I can pull up a chair and just keep flipping. The key is have your thermopen in hand to check IT’s constantly as you can go from under to over done in a flash. And I agree that a bit of grey band is no big deal. The edge to edge pink thing is way overrated.

[Sid P]

Do you flip continuously, count to three, or?

[Jfrosty27]

Sid P I flip, count to 15, flip and repeat.

[Sid P]

Jfrosty27 Thanks, Jim!

[RiverJeff]

I still get the best for me is let that Webber gasser scream on high for about 10 min to clean and heat my cast grates than slap that 1 1/4 ribeye on watch no more than 5 min flip once and 5 again and done. Cooking about 375 to 475.

[tstalafuse]

It was the weather god's teaching you how to cook the perfect steak for you.

[captainlee]

We are on the same wave length. I just tore down our south deck it was 40x 12. 40 year old redwood that finally gave up. 6 trips to the dump. I am replacing it with a much smaller deck as this was on the south side of the house, constant sun and heat. We have two other decks to use, east and west. It is just about framed out, should be redwood decking by the end of the week. Discovered a major electrical issue/violation as they ran conduit under the old deck to the out garage shop.

[tstalafuse]

Ours had serious rot on joists and the boundary joists. I don't know when joist tape became code, but the original build back in the mid-90s and major remodel in 2006 (based on permits) apparently didn't include putting it down, or as is often the case the inspectors in Teller Co. just either didn't care or there were hand shakes under the table to pass inspections.

[captainlee]

I bought that joist tape this deck will certainly outlast me without it.

[TripleB]

What is a Pittsburgh char?

[captainlee]

Correct, A bit of a char for flavor but keeping it towards the Rare side.

[TripleB]

captainlee I love a bit of char on my steaks and Tri-tip too. The char mixes with the steak juices and butter....yum.

[captainlee]

TripleB. Absolutely !!!!!