A little char and a little scruff. the making of a perfect steak.

LT72884 · 12-30-2012, 08:44 PM

As I pulled into the drive way, I happen to notice the thermometer on the front porch was alot lower than it usually is. Tonight, it was in the low teens. A very cold and dreary night. To brighten me spirits, I had some nice new organic grass feed New York steaks and some rib-eyes thawed out to room temp. Now, from here on out, I am going to do some UN-orthadox procedures to these steaks. BUT these procedures will produce the most tastiest, juiciest, tenderest steak mankind has ever had!

First things first. Let you steaks thaw to room temp. They must be at room temp for these results to inspire the tongue. Once the steaks are thawed. Season them with sea salt or kosher salt, garlic salt, black pepper and cayenne.

I know I know, some of them are cut in half but my mum did that for a good reason. She wanted to give the widow next door some dinner. Anyway, let them sit for 45 minutes to one hour. This creates a layer called the pelicale layer. The salt brings moisture to the surface, via osmosis. During this process, proteins are unfolded and somewhat broken apart. This will create a caramelized texture and a very tender steak.

In the mean time start the fire! Fill up a full chimney with either briqs or lump. It doesnt matter for this cook since we will be cooking about a quarter of an inch from the hot coals. Once the coals are red hot, spread them out on the cooking grate of the kettle (mines a weber), yes I said the cooking grate. Once they are in a single layer, place a second cooking grate right on top.

As the grates and coals continue to heat up. It is now time to make the finishing sauce for the steaks to rest in. Take about a 1/4 cup of olive oil, mix in some fresh diced parsley,sage and rosemary. You can also add some other things if you would like to. Spread the sauce onto the resting plate or carving plate.

Now that the coals have heated up. It is now time to cook the steaks. Before cooking the steaks. use a sharp knife and cut cross hatch marks into the meat. This will allow the pelicale and finishing sauce to enter the meat. Believe it or not, roughin up the steak like this does not let any juices out. When meat is cooked over high heat, the meat becomes porous anyway and juices will naturally run out. Thats why it is important to cook steak over high heat, it is to cook it as fast as possible, creating excellent texture whilst allowing most of the juices to stay in the meat. It does not lock them in.. Place the steaks on the grill and cook 2 minutes on each side or until it is cooked the way you want. No need to rinse the salt off of the steak.

Well, as you can see. Those are some mighty fine steaks. Grass feed actually has a very very excelent taste and marbeling. I LOVED them!.. I also baked up some fresh artisan bread to go with the steaks. mm mm good.!

Boshizzle · 12-30-2012, 08:47 PM

Wow, those steaks look tasty!

Ijustwantedtolookatpics · 12-30-2012, 08:53 PM

Those look great. Now I'm hungry!

FamilyManBBQ · 12-30-2012, 09:01 PM

GREAT lookin' grub!!

Foxfire · 12-30-2012, 11:10 PM

Wow, very interesting technique! Can't argue with results! Looks TAY-STEE!

mbshop · 12-30-2012, 11:19 PM

awesome idea ! looks like it worked perfectly,

landarc · 12-30-2012, 11:25 PM

Now. that is thinking, I like the setup LT

LT72884 · 12-30-2012, 11:33 PM

thanks guys. I was trying to find out a way to get a awesome char on steaks with just regular kingsford. i did this so that others who cant find lump can get some killer results on steaks. i saw i had two cooking grates and then i just happened to put one on top of the other for storage and thats when it hit me. dun dun dun!. haha very very tasty stuff

BobM · 12-30-2012, 11:57 PM

Great looking cook. You cooked your own bread, nice job!

Thanks for the pics.

Bob

jocull · 12-31-2012, 12:17 AM

Great looking steaks! Similar in cooking concept to the T-rex method.

Randbo · 12-31-2012, 12:28 AM

Fark! those look GOOD!

jonboy · 12-31-2012, 06:08 AM

Steaks and Bread look great.
Can you post up a recipe for the bread?
jon

code3rrt · 12-31-2012, 07:36 AM

Great cook, looks wonderful!

chriscw81 · 12-31-2012, 07:48 AM

Excellent idea! Seems like that would work well for a high heat sear. Great post!

Sent from my Nexus using Tapatalk 2

NorthwestBBQ · 12-31-2012, 07:59 AM

You are cooking steaks high heat!

12-30-2012, 08:44 PM	#1
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah Downloads: 0 Uploads: 0	A little char and a little scruff. the making of a perfect steak. As I pulled into the drive way, I happen to notice the thermometer on the front porch was alot lower than it usually is. Tonight, it was in the low teens. A very cold and dreary night. To brighten me spirits, I had some nice new organic grass feed New York steaks and some rib-eyes thawed out to room temp. Now, from here on out, I am going to do some UN-orthadox procedures to these steaks. BUT these procedures will produce the most tastiest, juiciest, tenderest steak mankind has ever had! First things first. Let you steaks thaw to room temp. They must be at room temp for these results to inspire the tongue. Once the steaks are thawed. Season them with sea salt or kosher salt, garlic salt, black pepper and cayenne. I know I know, some of them are cut in half but my mum did that for a good reason. She wanted to give the widow next door some dinner. Anyway, let them sit for 45 minutes to one hour. This creates a layer called the pelicale layer. The salt brings moisture to the surface, via osmosis. During this process, proteins are unfolded and somewhat broken apart. This will create a caramelized texture and a very tender steak. In the mean time start the fire! Fill up a full chimney with either briqs or lump. It doesnt matter for this cook since we will be cooking about a quarter of an inch from the hot coals. Once the coals are red hot, spread them out on the cooking grate of the kettle (mines a weber), yes I said the cooking grate. Once they are in a single layer, place a second cooking grate right on top. As the grates and coals continue to heat up. It is now time to make the finishing sauce for the steaks to rest in. Take about a 1/4 cup of olive oil, mix in some fresh diced parsley,sage and rosemary. You can also add some other things if you would like to. Spread the sauce onto the resting plate or carving plate. Now that the coals have heated up. It is now time to cook the steaks. Before cooking the steaks. use a sharp knife and cut cross hatch marks into the meat. This will allow the pelicale and finishing sauce to enter the meat. Believe it or not, roughin up the steak like this does not let any juices out. When meat is cooked over high heat, the meat becomes porous anyway and juices will naturally run out. Thats why it is important to cook steak over high heat, it is to cook it as fast as possible, creating excellent texture whilst allowing most of the juices to stay in the meat. It does not lock them in.. Place the steaks on the grill and cook 2 minutes on each side or until it is cooked the way you want. No need to rinse the salt off of the steak. Well, as you can see. Those are some mighty fine steaks. Grass feed actually has a very very excelent taste and marbeling. I LOVED them!.. I also baked up some fresh artisan bread to go with the steaks. mm mm good.! __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

12-30-2012, 08:47 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	Wow, those steaks look tasty! __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

12-30-2012, 08:53 PM	#3
Ijustwantedtolookatpics On the road to being a farker Join Date: 07-26-11 Location: Lowell, MA Downloads: 0 Uploads: 0	Those look great. Now I'm hungry! __________________ _____________________________________________ CG Akorn Weber 22.5 OTG Weber gasser Kinda-fast Grey Thermapen

12-30-2012, 09:01 PM	#4
FamilyManBBQ is One Chatty Farker Join Date: 06-30-09 Location: Bothell, WA Downloads: 0 Uploads: 0	GREAT lookin' grub!! __________________ Weber(Go Anywhere, Smokey Joe, "Smoker Joe", 22.5" Kettles, Gasser, Q100, Q200, (2)22.5" WSM, (1)18.5" WSM), UDS (Weber lid mod), Rib-O-Lator. BLACK thermapen Everything I cook is judged by SIX!! Daddy and Me BBQ Competition Cooking Team

12-30-2012, 11:10 PM	#5
Foxfire Full Fledged Farker Join Date: 08-28-12 Location: San Jose, CA Downloads: 0 Uploads: 0	Wow, very interesting technique! Can't argue with results! Looks TAY-STEE! __________________ ~ Scott ~ Blue Weber Performer + Craycort CI • Brick Red Weber One-Touch Platinum • Weber 26.75 Kettle • Akorn Kamado • ET 732 • Record-crushing ORANGE Thermapen • UDS In Progress

12-30-2012, 11:19 PM	#6
mbshop Babbling Farker Join Date: 06-24-07 Location: visalia, ca Downloads: 0 Uploads: 0	awesome idea ! looks like it worked perfectly, __________________ george spam, can't live without it

12-30-2012, 11:25 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Now. that is thinking, I like the setup LT __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

12-30-2012, 11:33 PM	#8
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah Downloads: 0 Uploads: 0	thanks guys. I was trying to find out a way to get a awesome char on steaks with just regular kingsford. i did this so that others who cant find lump can get some killer results on steaks. i saw i had two cooking grates and then i just happened to put one on top of the other for storage and thats when it hit me. dun dun dun!. haha very very tasty stuff __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

12-30-2012, 11:57 PM	#9
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	Great looking cook. You cooked your own bread, nice job! Thanks for the pics. Bob __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

12-31-2012, 12:17 AM	#10
jocull Got rid of the matchlight. Join Date: 11-24-12 Location: Honolulu, Hawaii Downloads: 0 Uploads: 0	Great looking steaks! Similar in cooking concept to the T-rex method.

12-31-2012, 12:28 AM	#11
Randbo is one Smokin' Farker Join Date: 06-06-11 Location: Brookings Oregon Downloads: 0 Uploads: 0	Fark! those look GOOD! __________________ 3 UDS, One charcoal eating fire breathing home bulit trailer pit,

12-31-2012, 06:08 AM	#12
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky Downloads: 0 Uploads: 0	Steaks and Bread look great. Can you post up a recipe for the bread? jon

12-31-2012, 07:36 AM	#13
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Great cook, looks wonderful! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

12-31-2012, 07:48 AM	#14
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	Excellent idea! Seems like that would work well for a high heat sear. Great post! Sent from my Nexus using Tapatalk 2 __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Gasser(charcoal chimney starter)

12-31-2012, 07:59 AM	#15
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	You are cooking steaks high heat! __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids