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Looks vs. Cooks - Bust Another Myth?

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  • zzdocxx
    replied
    Originally posted by Bulldog View Post
    Thanks to you good folks, this newbie has gone from hockey puck hamburgers to delicious rib eyes! Here's a question from my latest adventure:

    I wanted to serve inch-thick rib eye steaks medium rare. I got the grate really hot, two-zone setup ... you know how it goes. Nice sizzle when I put the steaks on. When the time came to flip them, I noticed that the bottom sides looked nicely cooked, but they didn't have that dark, seared crust that everyone talks about. Thinking I had done something wrong, I left the steaks on a little longer. On flipping, they looked great, so I also left the other side on the grate longer than I originally planned.

    To make a long story short, my IR thermometer was at the pull for medium well, and that's how the steaks ultimately came out. Delicious, but medium well. Had I flipped them sooner and not left them on the grill for so long, they would have been medium rare. So you can guess at my question:

    How can I get that dark, seared crust, without overcooking my steaks, or should I not worry about the crust and just go for the good taste?
    Bulldog, you have probably mentioned it elsewhere, but could you clarify what type of grill, smoker, etc you are using ?

    I just took a first close look at the Sear and Cook or whatever it is called, which fits on a Weber. Wow what a great solution ! I'm using a Traeger currently but almost makes me want to buy a Weber just for cooking steaks !

    So what is your rig ?

    Eh never mind, I see you mention you Weber and baskets above ! I think our posts crossed in the mail.


    Last edited by zzdocxx; August 16, 2020, 02:31 PM.

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  • zzdocxx
    commented on 's reply
    That looks awesome ! ! !

    I may be in the minority here, but I kind of like a little bit of black char. Also like a smidge of it on my pizza crust.

    Gives it character, makes me feel like I'm out in the woods.

  • zzdocxx
    commented on 's reply
    Santa Maria style, that's what I'm talking about !

  • HawkerXP
    commented on 's reply
    Reverse sear works better with thicker steaks. But do give it a shot, and do as stated above. Bring up to like 110 internal, take meat off the grill. Get those coals screaming hot and then start your sear.

  • Bulldog
    replied
    Thanks to everyone for your great advice. And BTW: I meant 'instant read' when I mentioned my IR thermometer, not infrared. Sorry for the confusion.

    For my next adventure, I'm thinking of the 'reverse sear' method recommended here. I'll cook my steaks over lower heat and finish off by blasting them over my Weber's char baskets. This new hobby is turning out to be way more fun than I imagined.
    Last edited by Bulldog; August 16, 2020, 01:21 PM.

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  • Dewesq55
    commented on 's reply
    I completely agree with the "flip more frequently" advice - as well as the 30 second timing, as I stated in my more complete response below.

  • Dewesq55
    commented on 's reply
    BFlynn - Thanks. The porterhouse was actually a tad more done than we like, but it was still delicious.

  • BFlynn
    commented on 's reply
    That looks awful.
    Pm me your address and I will come by for proper disposal.

  • Dewesq55
    commented on 's reply
    I'm guessing that in this context the OP is using "IR" as short for Instant Read, not Infrared.

  • Dewesq55
    replied
    Get your fire really hot and your cooking grate as close to the fire as you can. Remove steaks from the fridge an hour or so before cooking. Put the steaks on and flip every 30 seconds for about 4-5 minutes. Don't worry about some flare-ups as they will help get a good sear/crust. Also, don't worry that for the first or 2nd flip they don't look great yet. They will. Pull them off no later than 5 minutes. Tent them with foil and rest for 10-15 minutes. They should be nicely seared and perfectly cooked inside. NOTE: This is for 1 inch steaks as you stated in the original post. Thicker steaks should get cooked differently with a front or reverse sear process.

    See pix. Both the porterhouse and the ribeye were cooked as I described above. Both were about 1" thick when bought.
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  • Donw
    commented on 's reply
    Wanted to add that I agree wholeheartedly with BFlynn . I’ll take temp over bark any day. Otherwise, “Here doggie doggie.”

  • Donw
    replied
    Once you get the desired internal temperature from the low and slow part of the cook then you want a hot fire to quickly get the surface to the point of the Maillard reaction. I’m just guessing here but I believe the heat you were using for searing just wasn’t hot enough. You can either make a hotter fire for searing or you can get the steaks closer to the coals. As Redman said a charcoal chimney with a grate on top can give you that hotter heat. You can also add fuel lo the existing fire in preparation for the sear. On my Santa Maria I just drop the grates right down on the coals and flip a lot. Other times I will have my small Lodge Sportsman blazing away and ready to use that for the sear.

    Leave a comment:


  • BFlynn
    replied
    If I had to choose between my preferred internal temp or a good crust, I'll take the temp.

    There are folks here that crank out better looking steaks than mine, for sure, but some things that have helped me get better crusts are:

    - dry brining overnight
    - the seasoning you use on the outside can make a difference.
    - when I go from the indirect side to the hot side to sear, pat the steaks with a paper towel to dry the surface.
    - if you're using a cast iron skillet, a little butter or oil can help with the crust

    Leave a comment:


  • pkadare
    replied
    I believe someone else mentioned this to you in another thread, but you simply can't measure doneness of a protein with an IR thermometer.

    Leave a comment:


  • barelfly
    replied
    Flip more frequently to get the sear on the outside without cooking through. I think I go every 30 seconds to flip. Also, your internal temp when you being your sear can play a part in not getting your the sear you want and overshooting.

    You could take the steak off the grill for a bit to get the coals really hot after the two zone cook, if that’s what you using as fuel. Otherwise, just take them off and get the gas grill ripping hot on high and go at it.

    Leave a comment:

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

This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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