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-   -   Steak Question w/ Pr0n (http://www.bbq-brethren.com/forum/showthread.php?t=163160)

Fake Farmer 06-12-2013 07:57 AM

Steak Question w/ Pr0n
 
This is how my steaks come from local farm. All the beef has a little more fat on it than what I see in the grocery store, but I think it's just cause they aren't dressed up as much for presentation. Am I correct in that assumption? All the meat has been delicious.
http://i1363.photobucket.com/albums/...ps91627496.jpg

So here's the question.... Reverse sear doesn't work well on these steaks. They aren't as thick as some of the monsters I see guys cook on here. The butcher cut all steaks a uniform 1" thick.

Is there a way to do a version of the reverse sear without losing moisture? My thought is to sear, braise for a bit in a "au jus" on the grill and then light sear again. Is this crazy? Any thoughts would help dinner tonight.

http://i1363.photobucket.com/albums/...ps1645de25.jpg
http://i1363.photobucket.com/albums/...psc36e564f.jpg
http://i1363.photobucket.com/albums/...ps9cac9ae8.jpg
http://i1363.photobucket.com/albums/...ps211b8203.jpg

Gnaws on Pigs 06-12-2013 08:07 AM

Don't overthink steak. With a good steak, simple is better, and those look like good steaks. A 1" steak should turn out perfect with a direct sear for about 2 1/2-5 minutes per side depending on temp. I've tried all kinds of stuff, but that's the only way I cook steak now-get the grill hot hot hot, sear one side, flip it, put it on a plate and rest for five minutes. Just doesn't get much better than that. If you try braising it, it'll likely be overdone and not nearly as good as if you just grilled it.

aawa 06-12-2013 08:14 AM

You can reverse sear a 1in steak. And I prefer to keep the good cuts of steak simple. Little bit of salt, pepper, garlic powder and that is it.

John Bowen 06-12-2013 08:30 AM

IMHO those steaks look great and need very little done to them. On my grill with a 1" steak I drop on the steak for 2 min rotate about 40 degrees then flip at 5.5. I let it sit for about 4.5 minutes and pull it. I let it rest under foil for about 10 minutes.

This makes a perfect med rare for me.

As far as seasoning I rub the steak with a little olive oil and sprinkle so Dizzy pig Steak Rub while the grill comes up to temp.

Fake Farmer 06-12-2013 09:00 AM

Thanks gents. Everyone's KISS ideas are what I usually do and prob what I need to hear.

Last few steaks I've overdone a bit. Not ruined, just kept on a bit long = Med rather than Med Rare. Guess this all comes from a little drop in confidence.

Goddahavit 06-12-2013 09:07 AM

if in doubt use a thermometer, i use a thermopen, because i have one, but it kepps me from overcooking, better under than over in my opinion.


I get my keg hot on one side for about 2 min, flip 1 time, 1 min then start temping, when im 5 degrees under where i want it i pull it. rest a few and enjoy.

1 flip no touching or moving, just works for me, tried the reverse sear, too much trouble for me. Now on prime rib thats different...

kds9547 06-12-2013 09:12 AM

Those steaks look pretty good to me. You should be fine to sear for a minute or two with a good hot grill and then keep a check on the IT.

Fake Farmer 06-12-2013 09:21 AM

Quote:

Originally Posted by Goddahavit (Post 2513175)
if in doubt use a thermometer, i use a thermopen, because i have one, but it kepps me from overcooking, better under than over in my opinion.


I get my keg hot on one side for about 2 min, flip 1 time, 1 min then start temping, when im 5 degrees under where i want it i pull it. rest a few and enjoy

Just got my green Thermapen! :-o You pulling at 125 to allow it to rise to 130? That sounds like what I'm looking for, but always gone by look once I cut steak open...never temped. All this is just trying to get more accurate and consistent with my food.

lantern 06-12-2013 10:34 AM

I'm sure that with a reverse sear what you like is how the grill reacts to the juicy fat and meat. Well, with a 1" steak thats NICELY marbled like that the best advice I can give you is to let her come to room temp and then blast it with a good screaming hot fire. Pat the steaks dry before they go on so the steam doesn't mess with your caramelization and the room temp fat will grill up nice and fast. somewhere around 1-1.5 minutes then 1/4 turn then repeat on the other side till its about 115-120 internal temp. After they rest they should be around 130.


I like mine pretty rare so I shoot for 120 final temp however.

savageford 06-12-2013 11:47 AM

S&P smokin hot grill, 2 min flip, 2 min done!! I use my weber gassed and when I flip it I shut the lid and turn it to medium off medium. For a 1" steak that usually works for me. As far as IT temp goes I go by feal, firm is well squishy is rare. Good luck I'm sure no mater what you do they will be awesome.

deguerre 06-12-2013 12:13 PM

I'm just wishing I could get steaks locally with marbling like that...

lantern 06-12-2013 04:59 PM

Quote:

Originally Posted by deguerre (Post 2513401)
I'm just wishing I could get steaks locally with marbling like that...

+1!! Are those not fine looking steaks?? Definitely jealous


I have quite a few local farms here but they are either awful looking or spoken for by joints in asheville willing to pay 20/lb wholesale to turn around and sell them for 32.

caseydog 06-12-2013 05:13 PM

Quote:

Originally Posted by Gnaws on Pigs (Post 2513050)
Don't overthink steak. With a good steak, simple is better, and those look like good steaks. A 1" steak should turn out perfect with a direct sear for about 2 1/2-5 minutes per side depending on temp. I've tried all kinds of stuff, but that's the only way I cook steak now-get the grill hot hot hot, sear one side, flip it, put it on a plate and rest for five minutes. Just doesn't get much better than that. If you try braising it, it'll likely be overdone and not nearly as good as if you just grilled it.

I agree totally. Sear over high heat, then move to a cooler zone on the grill, if needed to get the right doneness. With a one-inch cut, you may get to medium-rare over the high heat, alone.

CD

westy 06-12-2013 05:30 PM

^^^Yup^^^

liv4jpn 06-12-2013 06:22 PM

I agree with KISS salt pepper touch of rub sit for 3-4 hours on counter if the wifey will allow ;) primo at 550 2 min flip 2min close all vent after flip and sit till your happy with IT


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