How the heck do you grill a steak the old fashioned way?

[johnec00]

Back in the 50s we had a pedestal grill like the ones in camping parks. Mother fired up the charcoal using twisted up newspaper, and put the steak on (usually chuck 7 bone about 1-1.25 inches thick). When she thought the first side was done, she turned it. When she thought the other side was done, we ate. She'd done it enough that she got pretty close to medium rare most of the time. So, for me, that's the "old fashioned way".

[TripleB]

I don’t flip all that much. Hot fire and place steak(s) on grill. Keep an eye on flare ups. If the fire flares up, move the steak(s) to where the flare up is not. Get the char, crust I want on the steak(s) surface and then flip and baste. Repeat and then move over to the cool side of the grill. Check temp (just about always 89-100d). Close lid and bring steak up to 130d. Remove, tent and sit for 5 min. Eat.

[JeffJ]

Why focus on "traditional"? Do what works best. For me, it starts with thick cut steaks. Freezer trick to make the outside of the steak colder than the interior. Cook gently, charcoal, indirect and finish with a reverse sear.

This is what it looks like:



No gray near the edges. Evenly cooked throughout with a good sear.

[barelfly]

Find cut you want at store, buy and bring home to dry brine. From there, get grill going and ready for cook. Pour yourself and Old fashioned bourbon drink - enjoy and sip as you cook that steak of choice on the grill!

[jfmorris]

Burntfood I think you have the right idea - thinner steak, probably under an inch, and just constant flipping over charcoal. I do that more often than I do the front/reverse sear stuff lately. I flip every 30-60 seconds, and just keep the lid of the grill open the entire cook. Keep your instant read thermometer handy, and start checking them after a few minutes, as they will get done quick over hot charcoal.

[Burntfood]

It worked quite well. I had never done the 'just keep flipping' method over really hot coals. Picked up a stronger flavour profile than I have had in the past, maybe a combination of charcoal smoke (on the coals the whole time) and some charring. It was a beautiful crust from a mouth feel and taste perspective. It did carry over more than I expected, I predicted around 5 degrees sitting on a plate and it was more like 15 so lesson learned. I also did corn on the grill - delicious

[captainlee]

Like my dad did. Bring out the bbq maybe twice a summer. Load it up and probably use too much lighter fluid. Maybe not wait long enough before flopping the steak on. Cook that sucker until very done. Hey, he wasn't a pitmaster.

[surfdog]

I think that a lot of us grew up like that.

I always quote the TV show “Chef” when asked what got me interested in cooking…and interested enough to spend years in culinary school…

“I learned to cook in self defense.” ;-)

[captainlee]

My journey started in college, lived off campus and had a job. You had to learn how to cook good simple meals in the shortest amount of time.

[fracmeister]

Some additional requirements for doing it the old fashioned way --- but whatever steaks ore on sale. Soak the coals with lighter fluid after putting them in a big mound ---light em up with a huge swoosh! Once the coals go out pour even more lighter fluid on and light them again -- start cooking too early. Season the steaks with Montreal Steak seasoning and sear them heavily ---flipping frequently----and cutting in to see if they are done. Once removed from the grill it is vital to observe that now the "coals are just about right" have plenty of A1 and Worcest----shire sauce available.

[Purc]

that is the old school method I remember doing 40 years ago. Plus I had a water squirt bottle to hit the flames with during cooking.

[Burntfood]

made me laff

[Johnny Booth]

I totally get it, and you better listen to your wife. It’s not about the steak, it’s about the process. I don’t think anyone enjoys watching an SV cook a steak; the reverse sear is fun, but it is too quick…..get it? 😎

[briano52]

For me, the 'old fashioned way' would be what my dad did.
For many years, he cooked on what I think was called a brazier grill: about 6" deep and 20" around. He had an upper until formed in a half-round to protect the cook from wind. Above that, there was a half-round chamber with a door, for warming bread or keeping meat warm. He knew about searing food in the 60's or 70's.
(Sorry for the trip down memory lane.)

That is exactly the grill setup that we had at my house in the 50's and 60's. My dad wasn't much of a cook, but he did grill us some nice steaks on the grill. I remember being perplexed about why he put the steaks on the grill when still frozen or nearly frozen. But they still came out medium rare, which the family liked. Neither of my parents liked cooking much. I got interested in cooking at about age 8. A few years later, my mom put me in charge of many meals, especially the big ones on Christmas and Thanksgiving. I loved to do it. And still so.