Can someone link me to Meathead's article on cooking thin steaks. Having no success searching for it. Seems to me it was called the 'turntable' method?
Will be cooking some cheap, thin sirloin tips. My thoughts are to sear following above method then slice on a board sauce.
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Meathead's method is just to direct sear a thin steak to desired doneness as opposed to using the reverse sear, which he says is for thicker steaks. You can find all of that Hot 'n Fast vs Reverse Sear for steaks info in this article over on the free side.
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Meathead also uses the "afterburner" method—put a small grate over the top of a charcoal chimney with hot coals and grill hot and fast. Otherwise, grill thin steaks on a grill over direct high heat, searing directly.
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FireMan Context matters. If I tell you I went up for "our" anniversary it could imply to you, and others, that it was you & I's anniversary. Wife & I's works. Better'n "me & wife's".
I'm not familiar with Meathead's method but I buy 8-10 oz. steaks from Lobel's so I really don't want them screwed up. My method is to turn my Grill Grates over so the smooth side is up and heat to about 500. I brush the steak with oil then put it down for 2 minutes a side for rare and 3 minutes a side for Medium. Your grill will vary of course. I don't get a char but I get a deep brown crust and enough smoke to know it was grilled. I tried several methods using the stock grill racks and if it was charred well it was cooked way too much. Get some cheap ones cut and give it a try.
I agree with FireMan ribeye and NY strip would do much better in a screaming hot cast iron skillet than on a grill or after burner style. They are heavily marbled. If you are cooking a steak less than 3/4 inch thick I would use the skillet method.
My suggestion is to use a thicker piece of meat. So much easier to control with a much more predictable result. Even the Meathead article above suggests an 1 1/2†cut.
Thank you all for your suggestions. I can't use a skillet right now due to kitchen renovation, so the grill is my only way to cook.
I kinda sorta maybe resolved the issue--I flip the steaks often. That reduces fat burning, but does not eliminate it.
Steak thickness--I'm limited to what's in the commissary, and I eat so much steak (gym requirement) that price is an issue. Asking for a thicker cut increases the price to an untolerable level for me, so that's out.
What are your favorite cuts you choose specificaly for the afterburner method?
jfmorris I was asking if you put the skillet on the grate above the coals, on the coals directly, the chimney with coals on it, or if you do something else.
Also, how long does it take to bring it to cooking temp?
sashav133 I would put the skillet above the coals, depending on temperature, etc. You want 350+ for searing - the hotter the better probably. I more often put my skillet on the gas grill, with all the burners on, well at least the ones under the skillet. On the kettle I've put it over my Slow 'N Sear and then slid over to the indirect side if I wanted to reduce the heat. I also use the Drip 'N Griddle in this manner, as well as my Lodge 12" skillet.
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