Steak Question w/ Pr0n

[Fake Farmer]

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/r713/FakeFarmer1/IMG_3619_zps91627496.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/r713/FakeFarmer1/IMG_3623_zps1645de25.jpg
http://i1363.photobucket.com/albums/r713/FakeFarmer1/IMG_3626_zpsc36e564f.jpg
http://i1363.photobucket.com/albums/r713/FakeFarmer1/IMG_3627_zps9cac9ae8.jpg
http://i1363.photobucket.com/albums/r713/FakeFarmer1/IMG_3628_zps211b8203.jpg

[Gnaws on Pigs]

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]

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]

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]

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]

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]

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]

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]

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]

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]

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

[lantern]

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]

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]

^^^Yup^^^

[liv4jpn]

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

[rick51]

Pick up that steak with tongs and give it a little shake to see how flexible it is. You'll develop a touch that will enable you to get steaks right without the thermometer. Works for me.

[wq120]

nice ribeye cook it to the rare side or medium rare :)

[buccaneer]

There is a very good reason that every single chef on the planet uses their finger and prods the steak.
Actually, there is an extensive list of reasons:grin:

Gnaws on Pigs nailed it BTW.
Good luck, those quality steaks deserve an honorable outcome.

[Tonybel]

Salt and pepper on a screaming hot mesquite fire and you can't go wrong. 2 min On each side should be good..