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How to get the ultimate char on a lean steak?

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  • Spinaker
    Moderator
    • Nov 2014
    • 10963
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

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    #16
    I like to use a cast iron griddle with a weight on top. Generally I will get the skillet hot, but not piping hot. Or you end up burning the steak.

    Comment

    • scottranda
      Charter Member
      • May 2015
      • 1862
      • Charlotte, NC

      #17
      Tonight: Oakridge BBQ carne crosta. Used “beef love” with a cast iron pan about 500-550 degrees.

      I really, really enjoy a steak rub with beef love. Carne crosta is great, but I think Char Crust Garlic Peppercorn is my favorite.
      Attached Files

      Comment

      • BFlynn
        Charter Member
        • Oct 2014
        • 950
        • Third Coast

        #18
        Have you tried reverse sear?

        It sounds like you sear first and then finish. Try the other way around.

        I get a decent char on my grillgrates on my gasser. But cast iron works too


        ​​​​​https://amazingribs.com/tested-recip...-steaks-recipe

        Comment

        • BBQPhil
          Club Member
          • Sep 2017
          • 304
          • San Diego, CA
          • Yoder480, BGE, WeberGO, WeberGas

          #19
          Click image for larger version  Name:	image_120236.jpg Views:	3 Size:	2.72 MB ID:	876576 This was the result of using the smooth side of grill grates on an M Grill M-16. I sprayed each side of the steak with canola oil, placed on the grill and placed the M Grill steak press on top. Grill temp taken with an IR thermometer was about 500-600. Kept flipping. Steak was only 1 1/3 inch, thick so all direct, but if it was thicker I'd finish indirectly at the other end of the grill. The steak was prepared with salt 3 hrs in advance and then some Carne seasoning noted above.
          Last edited by BBQPhil; July 6, 2020, 07:05 PM.

          Comment

          • scottranda
            Charter Member
            • May 2015
            • 1862
            • Charlotte, NC

            #20
            Sous vide. Seared with beef love and carne crosta on a cast iron pan.
            Attached Files

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            • BFlynn
              Charter Member
              • Oct 2014
              • 950
              • Third Coast

              #21
              I got a decent char on the side burner of my gasser, with a CI skillet hitting 500 degrees. Click image for larger version

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              Comment

              • Pobeque
                Club Member
                • Jun 2016
                • 83
                • Long Island, NY

                #22
                Hmm...depends on the thickness of the steak for me. On thicker cuts 1.5-2+ inches, I do a brown butter baste method. Stainless pan with ALOT of butter over medlow-med heat. Once butter starts browning, add steak (i prefer to dry brine overnight) and just let it ride. Just keep flipping and basting every few minutes until the crust gets going. You can add herbs, garlic etc into butter and baste the aromatics over the meat is it goes. Main focus is to not burn the butter. The pan should never be smoking. Once it gets to your desired temp, rest on a rack for 10 mins. Just before slicing, reheat butter and pour over steak to reheat outside. What I like about this method is that you can do it indoors and not smoke out the house. Now, the main issue I see with this method on the internet is that the SV and RS folks will come after it because you WILL NOT have the sear to sear pink color. There will be a gradient, but the flavor and texture will overcome and as long as its seasoned and not overcooked it'll still be perfectly juicy.

                As for a thinner cut, either a screaming hot pan or a screaming hot grill/charcoal. Make sure surface is as dry as possible and flip every minute until done
                Last edited by Pobeque; July 8, 2020, 02:30 PM. Reason: I tried to upload a pic of the steak done this way, but it doesn't want to upload

                Comment

                • Polarbear777
                  Club Member
                  • Sep 2016
                  • 1892

                  #23
                  Dragon chimney. Forced air gets the coals to well over 1000F. Sear on a skewer maybe an inch from
                  the coals. If you don’t have flat skewers, a grate is okay but you’ll have to keep flipping/moving it every few seconds or the bars will burn it.

                  Click image for larger version

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                  2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                  We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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