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Old 10-31-2016, 10:41 AM   #4
jwtseng
is one Smokin' Farker
 
Join Date: 03-19-13
Location: Walnut Creek, CA
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If grillmarks are important to you, I think picking up a good reverse sear method might be your thing.

Otherwise, let the steak come to room temp on the countertop before you cook it. Use this time to season with salt and let the salt dissolve into the uncooked steak. You'll get a more evenly cooked steak this way.

Once you put the steaks on the hot grill...don't be afraid to pull it off if it is getting engulfed in flames or seems to be cooking too "hot". Don't leave the steak hanging out on the cooler side of the grill...take it completely off and onto a resting wire rack. Let the steak cool off before you return it to the grill and repeat the process. This will let the heat transfer to the inside of the steak little by little and also not let too much of the outside edge overcook. If you want to help the steak cool off faster, you can baste it with flavored oil after you pull it off the grill to rest...it's like letting sweat evaporate on your neck.

I like to call this method "slow-grilling" and it works for me. This was last night...

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