Hey y’all. So, this weekend I planned on cooking up a few steaks. They (specifically ribeyes and strip steaks) are my wife’s fave, so I obviously want to put out a quality product. I make them fairly often, and they taste decent IMO, but it just occurred to me that I could probably be making better steaks. I’m trying to perfect my smoking technique on ribs/brisket, etc but I don’t think I’ve ever given much thought to how I grill steaks. In fact, I am not altogether sure that I’m even cooking them the best way they can be cooked. I hear people doing “reverse searing” and all this stuff and I wonder if I need to be incorporating some extra tricks into my arsenal. My main issue is that I don’t get that nice black crust on the outside of my steaks. Here is my process, please tell me what I should be doing differently:
1) Rub steak with olive oil, kosher salt, and spice rub (usually Fiesta brand Uncle Chris’ Steak Seasoning)
2) Refrigerate for a couple hours
3) Let steak sit at room temp a half hour before putting on grill
4) Put steak on grill directly above coal bed once coals are grey (usually use lump charcoal with a few mesquite chunks)
5) Cook roughly 3-4 minutes a side until the poke test says medium rare
6) Let sit for 10 minutes or so before eating
Once again, they taste good but the outside doesn’t have that nice crusty char that you get in steakhouses, just a few grill marks if I’m lucky and even then not always. I’ve even tried cooking them over flames rather than waiting for the coals to go gray with only slightly better crust results. How can I improve my steak game?
1) Rub steak with olive oil, kosher salt, and spice rub (usually Fiesta brand Uncle Chris’ Steak Seasoning)
2) Refrigerate for a couple hours
3) Let steak sit at room temp a half hour before putting on grill
4) Put steak on grill directly above coal bed once coals are grey (usually use lump charcoal with a few mesquite chunks)
5) Cook roughly 3-4 minutes a side until the poke test says medium rare
6) Let sit for 10 minutes or so before eating
Once again, they taste good but the outside doesn’t have that nice crusty char that you get in steakhouses, just a few grill marks if I’m lucky and even then not always. I’ve even tried cooking them over flames rather than waiting for the coals to go gray with only slightly better crust results. How can I improve my steak game?
