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Thread: How to grill a perfect steak?

  1. #51
    TVWBB Pro J Hasselberger's Avatar
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    Aug 2009
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    Wimberley, TX
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    793
    The best use of salt on a steak is as a dry brine. Moderate salt on all sides of the steak, then uncovered on a rack in the fridge for at least 24 hours. The salt will disappear and the meat might look a little wet. If the steak is less than 1-1/2" you can blot the moisture off, hit it with a little oil and put it on the grill. Over 1-1/2", you can cook it indirect to about 115, then blot it off and oil it, then reverse sear it. No additional salt is needed.

    Jeff
    There's more than one way to skin a cat, but either way the cat's not gonna like it much.

  2. #52
    New Member
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    May 2018
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    Orlando, FL
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    I have a ritual that I have used on the Genny and it has never failed me so far.

    I start with the best cut that I can find, usually filet. I let it sit on the counter for 20 minutes. I then salt it using Kosher salt and ground pepper. Wait another 20 minutes, then flip. Salt and pepper , and wait another 20 minutes, for a total time out 60 minutes.

    During the last 20 minutes I fire up the grill and let it max out. around 600 degrees.

    Place the steak on the grill, and rub back and forth to knock off any pieces of salt. Close lid and wait three minutes.

    Flip, rub off salt, and close lid for three more minutes. Remove, cover with foil, and let sit while I set the table.

    A 1 1/2" cut of meat will be cooked to about medium. Adjust time depending on cut and preference.

    By using the Kosher salt and knocking it off, it imparts flavor but doesn't leave a salty flavor. My wife despises salt, and has only praise for how they come out.
    Mentally confused and prone to wandering
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