Bass-ackward steak

Basselope · September 2003

The method for cooking steaks around this board has always been to sear first and then dwell or rest and dwell (T-Rex). Anyway I got to wondering what would happen if I did things a little different.
Had a couple of top sirloins in the freezer. After defrosting I gave them a coat of rub, back into the fridge till dinner.
Built a fire, direct stabilized dome at 250. Added a couple of lumps of hickory and threw the steaks on. I set the polder to alarm at 118. I did not turn the steaks during this part of the cook.
When the alarm went off I removed the steaks to a platter. Opened the vents wide and got to 750. Placed the steaks back on went for a 90 second sear on each side. Results was a very tender steak, nice marks on both sides, with a very nice smokey flavor. Wife and guests all approved, and told me to do it this way again.
The only problem I had was the steak wanted to stick on the grill, I think I will put a little oil on the surface of the steak during the rest period next time.[p]So if you want to try something a little different cook your steak backwards next time.

Prof Dan · September 2003

basselope,[p]This sounds like a good trick to get a smokier steak. How long did you leave it at 250?[p]Thanks!

mad max beyond eggdome · September 2003

basselope,
sounds like a neat idea. . .again, how long at 250, and how were they inside? medium/rare/etc.?. ..[p]

TRex · September 2003

basselope,[p]Cleaning really well and rubbing your grill grid with olive oil will also help keep the steak from sticking.[p]TRex

Tom Harmon · September 2003

basselope,[p]That's actually how Alton Brown recommends steaks and rib roasts be done..[p]tlhrtp

BluesnBBQ · September 2003

basselope,[p]I sometimes do this with frozen steaks. I thaw them by putting them in a low temp (around 200) Egg with some wood. I let it thaw for about 30-45 minutes. Then I take it out, rub it with whatever rub/seasonings I feel like using, get the Egg up to steak searing temp and cook it. I think I got the idea from Nature Boy.

Nature Boy · September 2003

BluesnBBQ,
And I am pretty sure I learned that from Cat...and Spin comes to mind as being involved. Nice way to get some good smoke into the steak if you are lookin' fer that.
Beers
Chris

Basselope · September 2003

I wanted to get a smoke flavor into the meat. I recall from experience (and from this forum) that meat only accepts smoke as long as the outside stays below a certin temp. So I set out to keep the meat below this temp for as long as possible.
I did thaw the meat completly then seasoned it. I returned it to the fridge so that when I put it on it on th eegg it would accept smoke for as long as possible.
When I put the steaks on the 250 degree fire they were on direct, and I had a polder stuck in the center of one. I did not time this part of the cook, I am going to guess it took about 20 minutes to hit 118 inside. These steaks were about 1" thick
I let them rest only long enough for the egg to hit 725 (maybe 10 minutes) then back on for 90 seconds per side.
The steaks had a very thin band of brown meat on each side, and the rest of the steak was a perfect reddish/pink what I would call medium rare.

Basselope · September 2003

I kinda thought that somebody else with more brains than I have should have thought up this idea first, bit I had never seen it mentioned before.
Sounds like a great way to thaw a steak.

Nature Boy · September 2003

basselope,
LOL. Just cuz somebody did somethin' similar to what you did, doesn't mean you didn't think of it![p]Anyway, a few years back, Cat and Spin passed on the word that a good way to get smoke into a steak is to put it in the freezer for a half hour to flash freeze the outside. Smoke for a while to thaw...without cooking....then cook as normal. Sear and roast.[p]Your method seems like it would have a similar effect, but has the advantage of roasting the steak first, before searing. Think I will try it on my next steak.
Cheers!
Chris

Bass-ackward steak

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