SmokinAl
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Ok folks after reading the thread yesterday by
solman
on cooking a frozen steak. I knew I had to try one on the Santa Maria. So I started with about 1/2 chimney of RO lump.
Dumped it in the kettle.
Added a few small splits.
Getting the grate nice & hot!
Here is the steak, a 45 day dry aged ribeye, fresh out of the freezer.
Out of the freezer & on the grill in less than one minute.
Flipped it over after about 2 minutes.
Then after 2 minutes on the second side I raised the grate & probed the steak with my Thermapen.
It was reading 32 degrees. So I raised the grate to let it cook. I used an infrared therm to check the grate temp for the next few minutes & tried to keep it around 275 degrees, which meant raising & lowering the grate as the fire changed.
When the IT hit 110, I put a few pats of butter on the steak.
I pulled it off at 120.
What a wonderful char this baby had on it, and it was still rare to med/rare in the middle. There was a little grey line near the surface, but not much.
It was super juicy & tender & the crust was to die for.
Had to have a baked potato with it too!
OK here is my conclusion:
First of all, this was by far the best flavored steak that I have ever cooked.
My goto method of late has been to SV the steak for 2 hours at 115, then sear with the searzall or a hot CI pan. I thought you couldn't get any better than that, but this takes it to another level. I just can't put into words the flavor of the steak charred over the wood fire, but the real kicker is putting it on frozen. If I had left it on to get that char & the steak would have been thawed out it would have been well done inside instead of rare to med/rare. Thank-you
solman
for starting that thread about cooking frozen steaks!!
Of all the accessories that are made for a Weber kettle, this one has to be right at the top.
Thanks for looking guys!!!
Al
solman
on cooking a frozen steak. I knew I had to try one on the Santa Maria. So I started with about 1/2 chimney of RO lump.
Dumped it in the kettle.
Added a few small splits.
Getting the grate nice & hot!
Here is the steak, a 45 day dry aged ribeye, fresh out of the freezer.
Out of the freezer & on the grill in less than one minute.
Flipped it over after about 2 minutes.
Then after 2 minutes on the second side I raised the grate & probed the steak with my Thermapen.
It was reading 32 degrees. So I raised the grate to let it cook. I used an infrared therm to check the grate temp for the next few minutes & tried to keep it around 275 degrees, which meant raising & lowering the grate as the fire changed.
When the IT hit 110, I put a few pats of butter on the steak.
I pulled it off at 120.
What a wonderful char this baby had on it, and it was still rare to med/rare in the middle. There was a little grey line near the surface, but not much.
It was super juicy & tender & the crust was to die for.
Had to have a baked potato with it too!
OK here is my conclusion:
First of all, this was by far the best flavored steak that I have ever cooked.
My goto method of late has been to SV the steak for 2 hours at 115, then sear with the searzall or a hot CI pan. I thought you couldn't get any better than that, but this takes it to another level. I just can't put into words the flavor of the steak charred over the wood fire, but the real kicker is putting it on frozen. If I had left it on to get that char & the steak would have been thawed out it would have been well done inside instead of rare to med/rare. Thank-you
solman
for starting that thread about cooking frozen steaks!!Of all the accessories that are made for a Weber kettle, this one has to be right at the top.
Thanks for looking guys!!!
Al
