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?
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?
Comment