My wife and I went to NYC for our 5-year anniversary. I got us a reservation at Capital Grille before our Wicked theatre performance on Broadway. Looking at the menu, I decided on the bone-in Kona crusted dry aged NY Strip with shallot butter. This thing came out and looked GLORIOUS!! It was one of the best steaks I’ve ever had. The sear was so perfect, it got me thinking (which often gets me in trouble).
Backstory: I invested in the BBQ Dragon fan and charcoal chimney plus Grill Grates that sit on top. I thought I was going to have the ultimate searing station. While it did ok, the steak at Capital Grille was sooo much better. Was it their technique? Was it that Kona-crust (coffee crust)?
With the BBQ Dragon fan and chimney along with the Grill Grates, you have to be careful about not getting the temps up over 850F (the GG will melt). Luckily, my Termagun measures that, and it’s quite easy to get over that temp quite quickly. The GG’s feature is that it reduces flare-ups. What could be better? Super hot, no flare-ups, and temps in the 800-850F region.
Further, David Parrish has this YouTube Live video out there that he uses his SnS along with the cold grate technique. He’s got flame climbing over his steak, and he’s mostly nonchalant about it. His theory is that he’s using the radiant heat only off the charcoal to create the mailliard reaction, and all those spices and fat BURN with the conductive heat off of HOT grill grates (bitter tasting). His steak and sear turned out great, but it has me thinking (which, again, often gets me into trouble).
I’m extremely lucky here on the pit. I have had many people here teach me the ways of good BBQ and be non-judgemental and patient with me with their advice... not to mention BBQ lunches with Pit Boss Emeritus himself. So, last week, this very subject came up about his cold great technique. He explained it with precision. He said that he and Meathead were talking years ago and Meathead said he wanted his steaks to levitate over a really hot fire, so you don’t burn the spices, while still getting that super sear. That got Pit Boss Emeritus thinking to eventually create SnS and the Easy Spin Grates. Highly interesting conversation at lunch last week.
So, I have this perfect steak on my plate in NYC. How the heck do they do it? Did they use the most ultimate searing machine ever using some sort of cold grates, or steak-levitating device? Do they baste the steak in clarified butter, oil, or beef love? Do those things matter, but it’s really about the coffee crust? I still don’t know the answer to that, but man that steak was so good. You can see, there are ZERO grill marks, and blackened all over.
So, let’s hear it. What are your techniques for that ultimate, fail-safe sear? Do flare-ups matter one iota? Is there a steak rub you use that HELPS with the blackened perfect sear? I want to create the most insane steak crust at home, and luckily, I have the pit to help
By the way, Wicked on Broadway was spectacular! A must see! And that bombing this morning was at the same intersection as our hotel, and I walked in that subway station a few weeks ago as we made our way to the airport.
Backstory: I invested in the BBQ Dragon fan and charcoal chimney plus Grill Grates that sit on top. I thought I was going to have the ultimate searing station. While it did ok, the steak at Capital Grille was sooo much better. Was it their technique? Was it that Kona-crust (coffee crust)?
With the BBQ Dragon fan and chimney along with the Grill Grates, you have to be careful about not getting the temps up over 850F (the GG will melt). Luckily, my Termagun measures that, and it’s quite easy to get over that temp quite quickly. The GG’s feature is that it reduces flare-ups. What could be better? Super hot, no flare-ups, and temps in the 800-850F region.
Further, David Parrish has this YouTube Live video out there that he uses his SnS along with the cold grate technique. He’s got flame climbing over his steak, and he’s mostly nonchalant about it. His theory is that he’s using the radiant heat only off the charcoal to create the mailliard reaction, and all those spices and fat BURN with the conductive heat off of HOT grill grates (bitter tasting). His steak and sear turned out great, but it has me thinking (which, again, often gets me into trouble).
I’m extremely lucky here on the pit. I have had many people here teach me the ways of good BBQ and be non-judgemental and patient with me with their advice... not to mention BBQ lunches with Pit Boss Emeritus himself. So, last week, this very subject came up about his cold great technique. He explained it with precision. He said that he and Meathead were talking years ago and Meathead said he wanted his steaks to levitate over a really hot fire, so you don’t burn the spices, while still getting that super sear. That got Pit Boss Emeritus thinking to eventually create SnS and the Easy Spin Grates. Highly interesting conversation at lunch last week.
So, I have this perfect steak on my plate in NYC. How the heck do they do it? Did they use the most ultimate searing machine ever using some sort of cold grates, or steak-levitating device? Do they baste the steak in clarified butter, oil, or beef love? Do those things matter, but it’s really about the coffee crust? I still don’t know the answer to that, but man that steak was so good. You can see, there are ZERO grill marks, and blackened all over.
So, let’s hear it. What are your techniques for that ultimate, fail-safe sear? Do flare-ups matter one iota? Is there a steak rub you use that HELPS with the blackened perfect sear? I want to create the most insane steak crust at home, and luckily, I have the pit to help
By the way, Wicked on Broadway was spectacular! A must see! And that bombing this morning was at the same intersection as our hotel, and I walked in that subway station a few weeks ago as we made our way to the airport.
Attached Files
Comment