Searching for: Perfectly Seared Steak

[supercenterchef]

I've been trying to make the perfect steak.

It started on the grill--I'd grill at about 500deg for 8-10 min total (med rare) which worked well...except weather changes, wind blows, etc and so reproducability was an issue, as using a thermometer was difficult with that setup

So, I turned to my favorite TV chef...Alton Brown

I tried searing it on a skillet 30sec per side, then transferring to 500deg oven for 4-6min--my kitchen does not have a good stove vent/hood (smoke all over the house) and I got a sizable rainbow effect through the steak...keep looking

I tried low and slow on the grill 225-275 until internal temp about 115 then seared with the afterburner method (as seen on amazing ribs)...worked ok, but for a decent sear I had to leave on the afterburner for about four minutes total...not ideal.

...but I think I'm on to something...

I remembered an Alton Brown show where he used a turkey fryer to heat a wok...

So, I tried the low and slow as above, then put my cast iron skillet on the turkey frier burner (heat measured by IR about 875) and seared for 30sec per side.  It's just about right...no rainbow, juicy, and reproducable...

so, what do you guys think?  decent system?  other ideas?  anybody else use a turkey frier for stuff like this? discuss!  :)

 

[rbranstner]

I personally love to smoke the steaks low and slow until they reach around 115  like you said then I open up the lid on my UDS and get the flames really rolling then I throw the steaks back onto the UDS with the lid still off and sear them around  a minute a side. I love a good reverse sear steak. If you don't have a smoker that you can do a sear on I would just throw  them on your grill or the turkey fryer like you said. So  basically you are doing exactly what I do and that's my favorite way to do them.

 

[supercenterchef]

cool, thanks!...I tried your method, but discovered that I didn't really care for much smoke on my steak...weird, right??  So, I decided I've got a pork smoker ;)

 

[daveomak]

I think it was AB who seared a hunk of meat directly on the coals... used a hair dryer to blow off the white ash then put it directly on the red hot coals.... Personally I like the fryer burner/cast iron better... Great idea....

 

[SmokinAl]

I put them on hot coals for 2-3 minutes on each side then move them to the other side of the grill where there is no coal for indirect cooking. I use a thermapen to pull it at the right IT. We like 125-130, let it rest for 10 minutes & dig in.

 

[supercenterchef]

Thanks guys!

Smokin...ah, the thermapen has made my life so much easier!!

 

[bmudd14474]

Check this out http://grillingmeatforums.com/threads/perfect-steak.35/

 

[supercenterchef]

Thanks for the link...great sister forum, I'll be checking it out!

 

[pit 4 brains]

What cut of meat? How thick? How do you like it in the middle?

Every steak I get has a different personality even though they all have similarities.

Do you like bone in or out?

What is your favorite steak? Give me that info and I'll see if I can help you out.

 

[eman]

a piece of 3/16" stainless steel heated to as hot as you can get it on a gas burner does the trick.

 Most of the high end steak houses sear at 900 + degrees. One professes to sear at 1100 degrees

 

[supercenterchef]

Pit:  great questions...choice ribeye at 1.5in thick (though with my first method, that was a bit too thick, have to go with 1.25); I like med rare, not just in the middle but throughout the steak with a strong sear on top and bottom; would love to experiment with bone in, what wonderful taste--but I can't get that locally

eman:  thanks, that's what I'm aiming for...I'm hoping I can fine tune my current method to 900+

 

[supercenterchef]

So, I tried the steaks again tonight...they were wonderful

I'm including some SView (is there even such a thing?)...what I like about this method is that the steak is medium rare throughout (hopefully you can see that in the images...I worry that the red plate may have thrown my camera off a bit) with about the outer 3mm or so perfectly seared (ie no 'rainbow').  Let me know what you think!

 

[michael ark]

 My favorite is a porterhouse medium rare.

With a side of O.P'S

 

[bmudd14474]

Looks pretty darn good.

 

[supercenterchef]

thanks guys!

btw...I'm embarrassed to ask...OP'S?...organophosphates? ;)

 

[africanmeat]

It looks good it is also my favorite cut I love mine on the bone it gives it more flavor.

i got a simple method .put salt and pepper. on hot grill don't play with the steak leave it on for3 to 4 minute turn it over and another 3 to 4 minute

I dont know what is OP'S but i love it with fries

 

[boykjo]

Alton brown also cooked a porterhouse with a chimney starter.......

joe

 

[jak757]

A guy I know has a food blog and wrote a post on what he calls "Bubba Sous Vide -- cooking in a cooler.  He puts the steak (he's done lamb chops too) into a plastic bag, submerges it in the cooler filled with hot water (he has the temps in the post and writes about how he determined the time, etc.)  After the cooking time, he sears on the grill.  Looks good!    I haven't tried this yet, but one day I'm going to.

I have found that cast iorn grill grates give a "great" sear.  I pulled the grates off of my char-griller placed them on top of my gas grille grates (they don't fit perfectly alone, but sit on top just fine).  I've smoked steaks in my MES, then crank the grill up and get the cast iron grates as hot as can be.  Perfect sear, nice grill marks,.  I'm going to try the same thing with the "Bubba Sous Vide" technique.

Link to the "Bubba Sous Vide" technique: http://www.dadcooksdinner.com/2011/02/beer-cooler-sous-vide-grilled-new-york.html

 

[africanmeat]

look at this 

 

[michael ark]

Sorry worked in too many steakhouses.A side of o.p's is onion and bell peppers.The steakhouse and country club we would cook them on the griddle in butter with a steel bowl over them to steam and caramelize  them.