SCIENCE SAYS THIS IS THE BEST WAY TO GRILL STEAK

[Tom]

Found these 2 articles to help your grilling.   

https://www.inverse.com/science/57355-how-to-grill-a-perfect-steak-according-to-science?utm_source=GetTheElevatordotcom  How to cook it.

https://www.bonappetit.com/gallery/next-level-grilled-steaks?utm_source=GetTheElevatordotcom  How to flavor up your steak.

[TheHungarian]

Grilling frozen steaks? Sounds kooky.
Reading those articles made me damn hungry though. Where's my din-din?   

[cloudbase]

When high end steakhouses begin with a frozen steak I may begin to become a believer.  Until then, no go.

[Tom]

The article doesn't say long term frozen.  Personally I'll go with refrigerated instead.   

[pebra]

The first article wasn't really about grilling, was it?

Many valuable reminders in the second article, thanks! 😛

[LowRyter]

Nothing wrong with a frozen steak.  Lots wrong with steak sauce. 

I do like Montreal Seasoning.  Sometimes soy sauce if the steak is a little tough.  Not all beef is good medium rare but a good steak should be.  Prime rib can be stringy and tough when too rare even from Lawry's, I'd go medium for that.  Chuck roast smoked to 195 is brilliant if well marbled, crock pot if not.

[Guzzistajohn]

I'm not smellin' what they're steppin' in. I like my grass fed Angus steak to sit out until room temp, maybe a smattering of garlic powder, kosher salt and pepper put on. then placed in the Big Green Egg @ 500 to 550 degrees for three minutes to a side, close the vents on the grill and go another 3 or 4 min. or until the internal temp is 125 to 130. Been doing it that way for 18 years on the egg now, and I'm not changing  And get the hell off my lawn!!!

[cliffrod]

I generally take any "perfect" advice or method with a grain of salt....  No pun intended. 

Many people will obsess over making the perfect ______  and blow some other aspect of the meal in the process and hope it's offset by that one perfect component.   Tired of food snobs, foodie brainiacs who can't perform on demand, etc, etc.  much like the self-imagined pool shark at the party who incessantly practices trick shots with perfectly positioned balls while not being able to win a regular game. Big fail imho. Learn what's going on, practice and then enjoy your food as a larger experience.   Life is short.

Personally (and professionally) I put at least as much value, if not more, into the fond/browning produced on the cooking surface as the product being cooked.  Deglazing that surface (pan) to incorporate those world champions flavor bits of the Maillard Reaction, caramelization & proper seasoning into your final plate is where it's at.  Grilling is fine but that super flavor is surrendered and lost.  Learn to cook your pan to make perfect fond without scorching it and then incorporate that into your final product.  Better flavor, happier diners and better food costs/more profits- or in our case, more money for Guzzi stuff.  Very cool....

[Rich A]

I am a fan of the "reverse sear" for steaks. Burgers I cook on the grill and finish with a Bernzomatic TS8000 torch.

Rich A

[GeorgiaGuzzi]

I'm not smellin' what they're steppin' in. I like my grass fed Angus steak to sit out until room temp, maybe a smattering of garlic powder, kosher salt and pepper put on. then placed in the Big Green Egg @ 500 to 550 degrees for three minutes to a side, close the vents on the grill and go another 3 or 4 min. or until the internal temp is 125 to 130. Been doing it that way for 18 years on the egg now, and I'm not changing  And get the hell off my lawn!!!

Ditto this entire post!!! 

[Gliderjohn]

I'm not smellin' what they're steppin' in. I like my grass fed Angus steak to sit out until room temp, maybe a smattering of garlic powder, kosher salt and pepper put on. then placed in the Big Green Egg @ 500 to 550 degrees for three minutes to a side, close the vents on the grill and go another 3 or 4 min. or until the internal temp is 125 to 130. Been doing it that way for 18 years on the egg now, and I'm not changing  And get the hell off my lawn!!!

Yep, this is pretty much it. Add some ground gloves and you are set.
GliderJohn

[Perazzimx14]

Best way to grill a steak is to start off sous vide'ing it.

[LowRyter]

I am a fan of the "reverse sear" for steaks. Burgers I cook on the grill and finish with a Bernzomatic TS8000 torch.

Rich A

I like the reverse sear when doing a leg of lamb, prime rib, tenderloin or something large using an internal thermometer.   

But with a steak, I can only do the traditional method because I'm afraid I'll over cook it.  Any advice with reverse sear on how not to overcook a steak?

[LowRyter]

I'm not smellin' what they're steppin' in. I like my grass fed Angus steak to sit out until room temp, maybe a smattering of garlic powder, kosher salt and pepper put on. then placed in the Big Green Egg @ 500 to 550 degrees for three minutes to a side, close the vents on the grill and go another 3 or 4 min. or until the internal temp is 125 to 130. Been doing it that way for 18 years on the egg now, and I'm not changing  And get the hell off my lawn!!!

John's Green Egg is the real deal.  I'm a propane and wood chips guy but I am tempted to take more time and try a Green Egg.

[Gliderjohn]

From LowRyter:

John's Green Egg is the real deal.

I get it with the Green Egg, but as a Guzzi person I just cannot justify the extra coin. I am using a 13 year old $100 charcoal grill/smoker that was one of the few Wally World buys that I have been impressed with. Dusty can testify that it produces yummy goods.
GliderJohn

[Guzzistajohn]

From LowRyter:I get it with the Green Egg, but as a Guzzi person I just cannot justify the extra coin. I am using a 13 year old $100 charcoal grill/smoker that was one of the few Wally World buys that I have been impressed with. Dusty can testify that it produces yummy goods.
GliderJohn

I paid $600.00 for it 18 years ago that's $33.33 a year, I think I'm doing OK.   

[cliffrod]

I like the reverse sear when doing a leg of lamb, prime rib, tenderloin or something large using an internal thermometer.   

But with a steak, I can only do the traditional method because I'm afraid I'll over cook it.  Any advice with reverse sear on how not to overcook a steak?

Reverse sear for fragile product is usually more like branding than typical torch or salamander/broiler work.  Heat a metal implement with smaller mass than product to at least orange/red hot, then apply to product.  There won't be enough thermal energy to significantly change the internal product temp but exterior will be easily caramelized or charred by the red hot tool, depending upon the implement used.   

For example- It's very common to perfectly "grill" scallops for ornate presentations with a red hot metal skewer, tines of a fork.  Perfect marks with delicious cool center and no separation.  For a flat bark instead of grill marks, use a spatula that you don't mind punishing.  Might have to do it in 2-3 appplications for something large like a regular steak, which is probably a waste of time. 

[Rich A]

For the reverse sear, you either sous vide (I don't have one, but as PZMX says, it's supposed to be the best) or bake the steak on a wire rack over a baking sheet in the oven @ 200 deg F until its internal temp is 125 deg (for medium rare). Then get a cast iron griddle or fry pan hot-hot, add canola oil and sear the steak for about a min on each side. Then add butter, garlic and thyme to the pan, baste the the steak for about 30 sec per side.

Rich A

[Perazzimx14]

I paid $600.00 for it 18 years ago that's $33.33 a year, I think I'm doing OK.   

I spent far more money on charcoal than I did my BGE in the last almost decade of ownership. The amount of charcoal (a little over 7,000lbs) I've run through the BGE I would have worn out a dozen metal kettles.

Initial up front cost is expensive buy as the years click by the only cost is fuel.

[Guzzistajohn]

I spent far more money on charcoal than I did my BGE in the last almost decade of ownership. The amount of charcoal (a little over 7,000lbs) I've run through the BGE I would have worn out a dozen metal kettles.

Initial up front cost is expensive buy as the years click by the only cost is fuel.

Hard to beat putting a 10 lb brisket on at night, go to bed and check the egg 8 hours later and it's still smokin' at 220 degrees. Only problem is, I have to cook for every family dinner function 

[cliffrod]

...... Only problem is, I have to cook for every family dinner function 

The never-ending comments like "When you get a day off, we should get together sometime at my place for dinner.  You could cook for us while we have a few drinks.  It'll be fun!" and "oh, l'm too nervous to cook for a real chef like you" eventually become the reality of every chef.    The same folks never reciprocate much good will when I suggest the "we should get together sometime at my house.  You could mow my lawn while we have a few drinks. it'll be fun!.."

A BGE would be nice but I want to build a wood oven.  Until then, most real fire & smoke outdoor cooking i do is in a paella pan over a fire of little sticks.

[Roebling3]

The wife and her friends rave about my cooking.
Cynic that I am: I cannot trust glossy opinions from persons that got in for free.  R3~

[Guzzistajohn]

The never-ending comments like "When you get a day off, we should get together sometime at my place for dinner.  You could cook for us while we have a few drinks.  It'll be fun!" and "oh, l'm too nervous to cook for a real chef like you" eventually become the reality of every chef.    The same folks never reciprocate much good will when I suggest the "we should get together sometime at my house.  You could mow my lawn while we have a few drinks. it'll be fun!.."

I don't mind for family     

A BGE would be nice but I want to build a wood oven.  Until then, most real fire & smoke outdoor cooking i do is in a paella pan over a fire of little sticks.

[LowRyter]

I BBQ 6 night a week and like the convenience of a gas grill and electric smoker.   I haven't been to a restaurant in 6 months and cooking out is our substitute. 

[SemperVee]

  P A N   F R Y  -  Period. Nothing better..   IN Dry Cast iron skillet.  Forgot that part.   

[Gliderjohn]

From SemperVee:

P A N   F R Y  -  Period. Nothing better

As long as it cast iron IMHO.
GliderJohn

[Perazzimx14]

  P A N   F R Y  -  Period. Nothing better

I hear boiled hotdogs are really good too

[LowRyter]

I prefer grilling my steaks but have had some really good pan fried too.  They get a good crust on them.  I always used butter when I did it but have heard that a dry skillet is good too.  I must admit it's been decades since I didn't grill a steak. 

I have heated left over steaks in cast iron skillet and finished them in the oven.  The key is warm them up and not overcook them.  Don't microwave a left over steak, use the burner and the oven.

[Guzzistajohn]

I hear boiled hotdogs are really good too

better with dirty water 

[Perazzimx14]

I prefer grilling my steaks but have had some really good pan fried too.  They get a good crust on them.  I always used butter when I did it but have heard that a dry skillet is good too.  I must admit it's been decades since I didn't grill a steak. 

I have heated left over steaks in cast iron skillet and finished them in the oven.  The key is warm them up and not overcook them.  Don't microwave a left over steak, use the burner and the oven.

The sous vide shines here as well. You can warm up foods w/o cooking any further.