Steak is the one meal I never order at a restaurant.That looks awesome. I went to a steak house chain last night with a couple family members and ordered one to medium doneness. That sucker was well done edge-to-edge. I chose to eat it as-if it was perfect; I spent the majority of my life being unwilling to touch a steak that wasn't well-done, so I figured I'd reflect on how I used to demand my steak, lol.
I generally agree but I went with the $14 strip; it was no big deal to me. I feel blessed that as an enthusiast I can lay steaks on the grill and satisfy folks' appetite but when a mishap occurs--be it my own or others--I don't let it bother me.Steak is the one meal I never order at a restaurant.
That's an interesting idea.I used to overshoot temperature fairly often but those issues went away when I stopped closing the lid between flips.
Since I got my performer and 14.5 WSM there are a lot of thing's I can cook better myself and save a fortune.Steak is the one meal I never order at a restaurant.
Rule of thumb on grilling steaks - sear with the lid open, and if you're still not at target temp, then move to indirect and close the lid and check temp every couple of minutes. Pull em' off a few degrees below target temp, and the temp will rise a few degrees during the rest period.That's an interesting idea.
It read about 135 when I took it off.
That's an interesting idea.
It read about 135 when I took it off.
Thanks for the post.Depending on how hot you are grilling, the meat will continue to cook toward the center of the piece of meat. So you have to remove it from the fire well ahead of your target temperature in the center.
For an extreme example, I tend to grill steaks over a lump charcoal fire, with the fire within a couple inches of the grate. Usually, I leave it on for between 1 and 2 minutes per side, flip and repeat until each side has hit the fire twice and the sear is per my liking. This is done by eye, not time. Then if it needs more cooking, I move it away from the fire where it will get indirect heat when the cooker is closed. Since the temperatures I cook at are very high, I routinely remove the steaks from the fire when the core is in the 100F range. A 15 minute rest will let the steak continue to cook toward the center and arrive at my medium rare (130-135F) target temperature. If you shorten the rest or reduce the cooking temperature, the temperature at which you need to remove the steak from the grill must be higher. Likewise, if you cover with foil and a kitchen towel during the rest, it will cook much more than open. I've started just finding a "quiet" place to put the steak, uncovered, like an ambient oven or microwave. I've heard some say remove it 10F before the target or 5 or 15F. There is no rule. There are too many variables when cooking on charcoal to nail it down that close. It comes down to educated guesswork. If you want that level of precision where you can time it, cook on a gas or electric flat top.
When we were both working, we ate out almost every meal. I've had some pretty good steaks out there. Some of the best steaks I've had were usually at places that specialize in them. Some of those places are pricey, some are just good down home places that have pride in what they serve. But good meat costs a lot and you can't make a mediocre piece of meat into a great steak. But, I'm following what you're hinting at....the best steakhouse is my house... or your houseSteak is the one meal I never order at a restaurant.