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My Favorite Method to Grill Steaks - The "Twice Char"

post #1 of 16
Thread Starter 

I had started to use a cast iron griddle insert in my Weber grill to help get that awesome crust on my steak.  On accident, I discovered that a "twice char" really does the trick.  I like my steaks rare but it is hard to get that crust when you don't want to cook it long. 

 

What I do is get the griddle insert as hot as can and just toss the steak on for about one minute to one and half minutes on each side depending on thickness and then I pull it.  I let it rest while I cook the other people's meat.  After it cools, I get the cast iron as hot as possible again, and I often use a blow torch to heat the cast iron to around 700.  Drop the steak back on it for another minute to one minute and a half on each side.

 

The crust from being seared is awesome and does not taste burnt at all.  The best ribeyes I ever had were made by this method. 

 

Here is an example.

 

2012-01-10_20-01-01_358.jpg

post #2 of 16

Hmmmmmm.  You've got me thinking with that great idea of yours: what if I applied some "cold" smoke to the beef first, then did your double sear method?

 

Thanks for sharing!  I love a crusted piece of beef!

post #3 of 16

I savor the idea... I love a good rare steak with a nice crusty flavor. !

 

post #4 of 16

Your method is really close to one that's popular here in the Fort Worth area. It's the method used by Tim Love. And you're right, the extra time is worth the small effort.

post #5 of 16

Yes Sir, that's one good looking steak!

post #6 of 16
Quote:
Originally Posted by adiochiro3 View Post

Hmmmmmm.  You've got me thinking with that great idea of yours: what if I applied some "cold" smoke to the beef first, then did your double sear method?

 

Thanks for sharing!  I love a crusted piece of beef!



I have done a warm smoke (180) then did a single sear.  They came out awesome!

post #7 of 16

I guess they call that Pittsburgh Rare.  And the only way I truly enjoy a great steak.  The center has to be cool and the outside charred.

 

The only way I can do it is to get a bed of coals really hot then throw some butter, bacon grease, cooking oil or something on the coals.  I also cover the steak with butter,  The ensuing inferno gets a hold of that melted butter on the steak and man, just something decadent about it.

 

I'll remember you idea because your Qview looks so darn good!

 

Thanks for posting

post #8 of 16

Al you beat me to it! Pittsburgh Rare, or to other degrees of doneness, is really Tasty...When I worked at a Country Club in York PA ...I kept a 12" Cast Iron Skillet on one back burner at full bore just for all the Pitt Rare Steaks and Blackened Fish...Have not had one in years, thanks for the post Strawman, looks Perfectly cooked!...JJ

post #9 of 16

I will take two please - this is why steak houses are popular if they do it right 

post #10 of 16

Has anyone ever tried to cook a steak on a weber chimney?

 

post #11 of 16

Mighty fine looking stakes there. cooked very well too I might add, nice and rare just perfect

superjob.gif

post #12 of 16

now thats a beautiful steak

post #13 of 16
Thread Starter 
Quote:
Originally Posted by ECTO1 View Post

Has anyone ever tried to cook a steak on a weber chimney?

 



Ha! I cook with a gas grill but I bought a Weber chimney just to try it.  I used cowboy brand lump charcoal.  I didn't like it.  It tasted burnt, not "charred."   If that makes any sense.  I did it over open grates.  Now if you would place a cast iron skillet on top of the chimney, I'm sure it would get hotter than I can get the cast iron griddle insert in my grill.  I have been tempted to try the skillet thing again but I never get around to it because I always have to fire up the grill for other people's steak so I just don't screw with it. 

 

If you try it, let us know!  Thanks

post #14 of 16

wow! awesome looking. gonna try that with some skirt steaks. thanks

post #15 of 16

icon_cool.gif

That is a good looking steak there.

post #16 of 16

Nice looking steak!!!

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