Omaha chuck steaks with cold grate technique


 
Kristof Jozsa

Kristof Jozsa

TVWBB Fan
A friend has come over the other day and I scored some serious-looking Omaha chuck steaks from my favourite butcher for the occasion. I'm still a big fan of reverse searing, especially paired with the cold grate technique. These nice pack of steaks were cooked that way: got them to 115F on the indirect side, put them to rest, got the grate out of the grill to get it cold, and seared on the cold grate rotating the grate every minute to keep the cold side below the meat.





This cook has been quite some days ago now, but looking at the pictures I still recall that taste in my mouth.. Thanks for looking! :)
 
Wow... Budapest is a long way from Omaha. Bet they were pricey. They sure look good - nice medium rare. I've never heard of the cold grate sear, too. You do that so you don't get sear marks?
 
Robert-R said:
Wow... Budapest is a long way from Omaha. Bet they were pricey. They sure look good - nice medium rare. I've never heard of the cold grate sear, too. You do that so you don't get sear marks?
Click to expand...

Well, they were sold us Omaha steaks.. I hope they were such, but they were really good anyway :) Steak prices are about the same here, about 17-18 USD per pound for ribeyes and chucks, slightly more for beef tenderloin.

The cold grate sear lets you have the same homogeneous golden brown seared surface all around the meat which tastes absolutely outstanding - I recommend giving it a try once!
 
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