theTastyCat
Full Fledged Farker
- Joined
- Mar 11, 2014
- Location
- Nashvill...
...let's talk about you and me.
So I think my very favorite thing about a perfect steak is the lovely, charred, delicious crust. I've gleaned a tiny bit about how to get that crust but definitely want to hear your secrets too.
First things first; I know that the best way is to sear a beautiful 2-inch steak to your liking, then indirect until it's done. Unfortunately my budget is far more in the turning-black-and-on-sale-for-$5/lb (but absolutely wonderful) steak than the custom order straight from the slicer. Unfortunately, around here steaks can seldom be found thicker than an inch or so unless you get them custom-cut. So....1-inch or so it is for me.
But I can make it work. I do a salt dry-brine, rinse and dry, then pepper generously. I get the Weber as hot with RO Lump as I can and throw them on with no lid. I used to keep the lid shut but I soon realized that was dumb since I want as much heat on the outside to get a lovely crust but without overcooking the middle.
I've gotten some really nice results with this, but the thread about the coffee-rubbed ribeye got me thinking; would I get a better crust adding coffee or anything else in a rub? It seems to make sense that I would, as it would provide more matter to char and create fantastic flavor. That said, the salt brine and then pepper gives the steak *magnificent* flavor, and I'd love to not compromise that too much, but would sure be willing to try if it would give a better crust!
So - fire away!!
Thanks all.
So I think my very favorite thing about a perfect steak is the lovely, charred, delicious crust. I've gleaned a tiny bit about how to get that crust but definitely want to hear your secrets too.
First things first; I know that the best way is to sear a beautiful 2-inch steak to your liking, then indirect until it's done. Unfortunately my budget is far more in the turning-black-and-on-sale-for-$5/lb (but absolutely wonderful) steak than the custom order straight from the slicer. Unfortunately, around here steaks can seldom be found thicker than an inch or so unless you get them custom-cut. So....1-inch or so it is for me.
But I can make it work. I do a salt dry-brine, rinse and dry, then pepper generously. I get the Weber as hot with RO Lump as I can and throw them on with no lid. I used to keep the lid shut but I soon realized that was dumb since I want as much heat on the outside to get a lovely crust but without overcooking the middle.
I've gotten some really nice results with this, but the thread about the coffee-rubbed ribeye got me thinking; would I get a better crust adding coffee or anything else in a rub? It seems to make sense that I would, as it would provide more matter to char and create fantastic flavor. That said, the salt brine and then pepper gives the steak *magnificent* flavor, and I'd love to not compromise that too much, but would sure be willing to try if it would give a better crust!
So - fire away!!
Thanks all.
