The last three steak cooks I’ve done were hot and fast via the just keep flipping method. One over charcoal and two on gas grills. SPG just before cooking. All turned out great.
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I did a bunch of carne asada skirt steak for Mother's Day. My dad doesn't like anything spicy at all so I cooked him up a skirt with just salt and pepper right before throwing on the grill, flipped it a few times, cooked it to medium well (just eyeballed it, no thermometer), and sliced it up for him. I snuck a couple pieces of it and it was amazing.
I am always amazed how sometimes the simplest cook can be the best. I need to do more cooks like that.Comment
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Okay I first give the steak a good massage with some avocado oil. I pay special attention to the spinalis because I want that tender and juicy. Once fully rubbed and salt brined I take it to my friend's private air hanger and we dangle the steak about three quarters of the way out on the left wing of his Cessna (that's critical, has to be the left wing) for about an hour at the set altitude of exactly one mile. After landing the steak goes through a cooling down, has a light injection and is then bathed again in avocado oil. The key here is to let the oil dry just slightly. When tacky I apply my seasoning and sometimes pre-chew the edges to give it a jump start. Then on to a hot searing set of grill grates and out comes this.....
Ah just messin' with you guys. Happy steak cooking and enjoy a glass of red on old Troutman !!!
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This is like Saturday Night Live in the pit, great fun!Comment
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A simple steak cook with salt & fire & a good tender cut is often all that's needed.
I have begun not planning a dry brine with ribs and steaks. Granted, I will if I have the time and motivation, but often I don't. I salt them an hour or so before cooking, sometimes less, and they're always wonderful. I think any meat that you eat the whole thickness of, you're getting all the salt in one bite, so time dry brining is far less important. Roasts, briskets, etc I make sure to do 24hrs+.
I am still in the steak rub camp though.
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For thicker steaks seasoned with SPG and reverse seared is my preferred way to go. I like Malcolm Reed's AP Rub. For thinner steaks like flat Iron or Skirt I use hot and fast just keep flipping.
As noted in several posts it's all about the meat. A good steak will come out great as long as you cook it to you desired temp.Comment
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