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Wanna know the secret of perfect steak?

This is an article that a local food blogger I have taken a pizza making class from posted about the secret of a perfect steak.  There are a lot of steps and I haven't tried it yet, but think I will sometime.  Has anyone else down this method?  He was voted Food Networks Grill Mayor in 2012.

http://www.kansascity.com/living/liv-columns-blogs/chow-town/article23671249.html
XL, WSM, Coleman Road Trip Gas Grill

Kansas City, Mo.

Comments

  • ringkingpinringkingpin Posts: 260
    All good advice, no real secrets.  I follow all of these rules pretty much except for the reverse sear.

    "Tell me what you eat, and I will tell you who you are."
     Brillat-Savarin
  • SkiddymarkerSkiddymarker Posts: 8,520
    Pretty much a standard reverse sear. My personal preference is to do the initial low part of the cook at 250ºF, 300ºF is a tad too hot for our normal steak cut. 
    Like the statement about seasoning after the cook (sometimes using a board sauce) as everything except mineral, salt, will burn during the sear. Brushing with drawn butter works to increase the browning and builds crust. (like APL suggests, brush the side that has just been seared, do not brush and then flip). Good article. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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