crusty steaks

AnE

Mornin' all! Got a question from Alan- when we did the steaks last time, they are done and juicy, but not crispy crusted on the outside- we have the egg up above 700,slip the grillin place and put the steaks on...and are slathering them in mustard and seasonings as the egg is heating up- do we have too much mustard on 'em?- why aren't they getting crispy (we've been doing the full open vents, 2 min per side, then closing the vents for 6 minutes.....it's a bit difficult for Alan, as he likes his steaks really rare (or, as he says, "a good vet could save it..") Any thoughts would be appreciated...Cheers! Elizabeth

Unknown

AnE, I have been using my komado for the last twenty two years, and think it is the greatest cooking tool that I have had the pleasure to use. BUT... I don't do steaks on it. I like my steaks the same way your husband does: charred on the outside, and semi-raw in the middle. I have found that the only way to do this is with a charcole-fired bar-b-que that has a movable grill. That way, you can set the grill right on top of the coals to do the charing, then move it up to do the cooking. My grill of choice is a cast iron habaci (sp?). It will be interesting to see what others have to say.[p]Regards,[p]Bill

Char-Woody

Bill Petersen, your correct in not doing steaks at high temps on your older kamado. They are a fired clay product, not a ceramic tool like the newer BGE's. BGE made some heavy duty changes in ceramic's some years ago and now its much more heat tolerant. Tested in access of 1600 degrees F.[p]Elizebeth, I would use a thin layer of mustard. and at the higher temps you can sear a bit longer both sides, and if Alan likes em rare inside and crispy outside..then cut down the simmer time with the dome closed..in fact, he probably doesn't need simmer time at all..Just do em 3 minutes per side and remove. Leave yours on till it quits kicking :-)[p]C~W

Spin

AnE,[p]I'm a medium person but my wife requires juicy well done (pink means it ain't dead yet) person. To achieve rare but crusty requires cooking the outside without heating the inside. I can offer two possibilities. Has Alan looked into the "Pittsburg" style of cooking steak? The goal is to fry the outside and the inside may still be luke warm. I can't help you on this venture. The other possibilty is to cool the steak in the freezer prior to searing. Prep his steak as usual and place it in the freezer for a 1/2 hour before cooking. Use two longer sears and no rest time before removing. I hope this helps.[p]Spin

db

AnE, Don't use any mustard at all. Put oil on the outside, then your seasoning. I think that moisture inhibits the browning of meats.
db[p]

Frozen Chosen

AnE,Not long back I posted the same observation. I have since bought the cast iron trivet to replace my grate, and this helps get the temps higher and steaks a little crustier, but still not what I'm after. The idea of omitting mustard and lightly oiling sounds promising. The suggestion to freeze the steaks makes no sense to me, this would keep the outside from cooking fast, and promote a cooked center. My steaks must be blood rare inside and charred outside to qualify as memorable. I'm working at it....

Teslamania

AnE,[p]You might try a rub that has a bit of sugar in it. Sugar should char and give it that crispy texture you are looking for. Also, try Char Crust - I believe that there is a link to their web site on the "links" page. I have had good luck with getting a nice char using their product.

Spin

Frozen Chosen,[p]Actually freezing does work. The sear thaws and then cooks the outside while the cold inside prevents the high temp from moving inwards and cooking the inside. Sear, flip, sear, remove.[p]Spin

AnE

Spin, You're right- rumor has it that frozen is the way all the "famous" steak places go to get the really, really rare steaks done right!!! Cheers! Elizabeth

Frozen Chosen

Spin,I'm game; but would you freeze them solid, or just fro an hour or so?

Spin

FrozenChosen,[p]Freeze until stiff - not solid.[p]Spin

db

AnE, Partially freezing helps on those thin pork chops also.[p]

Mr Beer

Elizabeth,[p]What I have experienced is that steaks cooked with the yellow mustard rub do not get as crispy on the outside as steaks cooked without the mustard. I believe that the mustard acts as a protective coating which burns off during the 2-3 minute per side blast furnace temperatures and protects the actual outside of the steak from charing as much. I have found that the mustard rubbed steaks tend to be more tender after cooking than steaks cooked without the mustard.[p]Hope this helps,[p]Eggless in Shreveport (aka Mr Beer)[p]BTW, I'm heading home tomorrow for the weekend. The Egg will be fired up tomorrow night for sure.