[Cooking Opinion] Grilling Steaks, What Level of Done-ness Do You Like and Why???

I just did the reverse sear method for the first time with some Well marbled NY strip steaks - HEB Prime. Worked perfectly. The interesting part is that the slow and low cooking of the near allowed the fat to break down better than in a sear and finish in the oven approach. I finished on the grill on sear setting, and produced a pretty decent crust. I think cast iron with butter thyme and garlic would be even better, but I didn't want to get the kitchen too smokey w family over.

Definitely a method I will use going forward.

 

Glad it worked out for you! I reversed seared three t-bones today, and I used the cast iron... and two hours later my house still smells like steak. Not a bad thing, but probably wise to use the grill with people over!

 

Medium-Well.. Love me a great steak, it just has to be prepared , and seasoned right.

 

I used to do medium well..but now it's down to medium. Anything lower and I taste the metallic meat taste.

 

did a sirloin culotte (basically a tri-tip) on the kamado, reverse sear, last night and it came out very nicely. had a full firebox, and once i took the heat deflector out and opened the vents, the temp shot up to ~700 degrees in just a few minutes.

 

What kind of oil were you using? Also if you are cooking in a skillet with butter try making clarified butter, the smoke point is much higher than regular butter. I make a batch and then keep it in the fridge.

I still need to try the reverse sear method and sous-vide with a sear and pan sauce. I think I am buying steaks for dinner now...

 

or buy some Ghee (clarified butter).

 

I don't know why people would buy it. You can easily make a big batch in 15 minutes. I was also under the impression that Ghee and traditional clarified butter are not the same. I thought Ghee was cooked longer and was browned and had a slightly different flavor.

http://whatscookingamerica.net/Q-A/ButterGhee.htm

 

hmmm.

http://www.nytimes.com/2015/07/01/dining/steak-on-charcoal-cooking.html#

He credits President Dwight D. Eisenhower, a native of Denison, Tex., with turning him on to this technique.

“I heard a rumor of Ike grilling these really thick four-inch sirloins,” said Mr. Byres, who tracked down a 1953 article in The Miami Daily News that confirmed his hunch: Eisenhower, it said, “rubs the steak with oil and garlic and then, as the horrified guests look on, casually flings the steak into the midst of the red and glowing coals.”​

 

I have done two reverse seared ribeyes on my Egg in the last two weeks. I have the Egg from 270 degrees to 700 degrees in a manner of minutes for the sear. It works beautifully.

I will never cook a steak any other way from now on (except I am going to use cast iron and some herb butter to sear at some point to test that out). Not only does the reverse sear give a more consistent medium-rare, but it's also a lot easier to cook. I just watch the temps on my digital temperature controller (DIGIQ DX2), flipping halfway through the cook. It's fool proof!

I love it when I discover cooking methods that make the food more delicious while making the process less burdensome at the same time. The reverse sear is a big time winner. Thanks to the poster who brought that into this thread.

I also purchased a Looflighter recently as I saw one on Amazon Prime. That lighter had been recommended to me in another thread a while ago. It is DEFINITELY the best way I have found to light the charcoal. I wish it had been on Amazon a year ago...

 

*Looftlighter, rather.