Steak....

[Jeff Powers]

I am a believer in letting meat get to room temp before cooking but discovered something today. Room temp steaks cooked with a reverse sear method are very easy to overcook.

I think I prefer hot and fast direct method.......for steak at least....

 

[K Kruger]

I don't care for hot and fast myself. I understand your plight though. It takes some getting used to.

Hot and fast is pretty much required for thinner steaks - but I don't buy or cut thin steaks.

 

[JSMcdowell]

Jeff,

What do you cook your steaks too? Since I am a fan of rare, I usually do not let mine come to room temp as I prefer to cook indirect and sear to finish.

 

[E Mann]

I've found that letting them sit on the counter for 30-minutes or so really brings out the flavor. I think that they are more tender that way. My wife would eat a raw steak if I served it so I'm always trying to not over-cook everything!

 

[Glenn W]

What Kevin said.

It takes a little bit to get used to it. 1" or thicker is easier, try starting out with a moderate temp indirect until 100-110 internal then leave the lid off for a few so the coals get hot then sear. Kevin also has a great method of spinning the grate back and forth on his steak cooks to keep from over charring the meat.

Either way works great, just takes some getting used to. I don't do direct from start to finish anymore.

 

[Bob H.]

Letting the steak come to room temperature is good. Maybe grill direct to start for grill marks, indirect for the other side and forget the sear. Experiment with temps and times and you can get it dialed in for the future.