Got one on the front page-! Grilling the perfect steak

allsid

Maybe not the perfect method of cooking a steak for everyone, but I submitted an article to a Canadian Mens mag on my version of the reverse sear and it ran today!

A personal milestone for me that would not have happened without my trusty green side kick!  Link is below if you care to read my drivel-

http://www.chillmedia.co/joomla/index.php?option=com_content&view=article&id=753:how-to-grill-the-perfect-steak&catid=13:food&Itemid=380

SPRIGS

Very cool! Congrats on the article. Steal looks fantastic!!

dlk7

Nice!!  You're famous now!!!!

Chris_Wang

Sweet

tulocay

Congrats. Nice article.

Botch

Congrats!   :-bd

piney

Congrats!!

SoCal_Griller

Congrats!  Nice article.

EggNorth

Great article ... I did a reverse sear a while back and did not notice a difference in taste, maybe will try again.

DMW

Nice job getting published!

mokadir

Very nice.

legomyeggo

Nice to be published!

nemo

Good article…will try your method next steak cook.

Cookinbob

Congratulations!  I'll bet your pictures helped sell them on publishing your method!

NPHuskerFL

Congrats! Good read and the egg got to photo bomb :-P

vchelf

Congratulations! Thanks for an informative article. I'll try the reverse sear on my next steak.

GK59

Glad you could show up the gassers. Egg On!

stevesails

Great article. I am forwarding the link to everyone that gives me a dumb look when I tell them about reverse sear

GoVols

Nice article and great looking steaks

yzzi

I referenced your article for my strips tonight since I couldn't remember the temp for the reverse part. Great article.

Little Steven

Loved the part about "God sheds his grace on me" in our National anthem

henapple

Approaching @Griffin status. ...congratulations

mollysue

Just finished reading your informative article. I have some questions about the mechanics of the roast/sear.. While roasting the steak , are you using a Woo2 to raise the meat? How do you raise the meat "vertically," as mentioned in your article. when you go to the sear, do you remove the raised grid and then put in a lower grid on top of the fire ring?

Looks great and i want to try it. How do you do hamburgers?

AlbertaEgger

Nice job, just had a read. Congrats!!

jaydub58

Way cool!
Well done (not the steak)!

BYS1981

Nice work.

Conneggticut_Yankee

Nice job and congrats!

allsid

mollysue said:

Just finished reading your informative article. I have some questions about the mechanics of the roast/sear.. While roasting the steak , are you using a Woo2 to raise the meat? How do you raise the meat "vertically," as mentioned in your article. when you go to the sear, do you remove the raised grid and then put in a lower grid on top of the fire ring?

Looks great and i want to try it. How do you do hamburgers?

@mollysue- I used the Woo in this article, and almost all of the cooking I do on my small.  On my large I do not have a woo or any other type of adjusting tool so I will roast atop my half moon, or even put a couple of bricks on the grate with another grate on top.  The idea is to use the radiant, oven effect for a smooth, even cook.  On the sear, I again do not have a formal set up.  I can either go back to grate level to sear which takes moving some hot stuff around.  I have also gone caveman (directly on lump) or put a smaller grate very close to the lump for an extremely hot sear.  I am sure there are much easier ways to do it-

On a side note, I have found roasting on the small, even at lower temperatures, raised, sometimes I do not even need a sear.  It seems that the amount of time it roasts combined with the heat it gets from what it is sitting on can give it a pretty hard sear over time.  The sear is one of the most fun parts, so I do not recommend you go without but sometimes it is not all that necessary-

As far as burgers, I am old school on them as much as possible.  Regardless if I go direct, or raised direct, I drop and usually don't touch until they start sweating blood.  When I see the droplets, IMHO they are 75% done.  I flip, cheese, and go until the cheese is done to my liking or I can't stand it anymore.  But as a rule of thumb, if it took 3 min to get some good blood droplets going, I will only go for another min after the flip or so-

Good luck!