Steak - The harder I try to further away I get

nolaegghead

QDude said:

 I have also heard that bringing a steak to near room temp prior to putting it on helps.  I don't know why though.

I think Meathead debunked this among others with blind tests.  But yeah, I've heard that too.

fishlessman

nolaegghead said:

QDude said:

 I have also heard that bringing a steak to near room temp prior to putting it on helps.  I don't know why though.

I think Meathead debunked this among others with blind tests.  But yeah, I've heard that too.

he only warmed it for about an hour, go closer to 4 hours and its way better. could be dangerous but way better

nolaegghead

https://amazingribs.com/technique-and-science/myths/let-meat-come-to-room-temp

SonVolt

Kenji makes an argument that grilling straight from the fridge allows you to achieve a longer, more thorough sear on the surface before the interior overcooks. 

jdMyers

So.  If i have the information correct. I want quality beef not store bought.  I want to heat the top of the coals not the bottom, i want the vent closed but the lid open.  I want the grate on top of the coals close as possible and cook on that, I need to let it sit out 3 to 4 hours at room temp, but go straight from the fridge to the coals.  I need to use a lot of salt and just cook the dayum thing, HOWEVER,  I want to talk about the butter, and use keg seasoning thats ran thru a coffee grinder.  I need to know the heats not producing the flavor the fat drippings are. I should understand broiling vs grilling doesnt produce flavor, and that dome temp is air heated but not the fire temp which is hotter.


Got it.  I think

HeavyG

jdMyers said:

So.  If i have the information correct.  I want to heat the top of the coals not the bottom, i want the vent closed but the lid open.  I want the grate on top of the coals close as possible and cook on that, I need to let it sit out 3 to 4 hours at room temp, but go straight from the fridge to the coals.  I need to use a lot of salt and just cook the dayum thing, HOWEVER,  I want to talk about the butter, and use keg seasoning thats ran thru a coffee grinder.  I need to know the heats not producing the flavor the fat drippings are. I should understand broiling vs grilling doesnt produce flavor, and that dome temp is air heated but not the fire temp which is hotter.


Got it.  I think

Simple, ain't it?

Mattman3969

You got it. Now go cook a damn steak. Lol

jdMyers

Lol

QDude

I only pull the steak out about an hour before it goes on the egg.  Costco has amazing quality steaks also.

SonVolt

Oh, and don't forget to serve your steak on a 500F platter swimming in melted butter. 

nolaegghead

SonVolt said:

Oh, and don't forget to serve your steak on a 500F platter swimming in melted butter. 

Note: Not recommended for rare-medium rare 0.5" steaks.

Canugghead

How about broiling in Roccbox, on preheated CI pan?

poster

jdMyers said:

So.  If i have the information correct. I want quality beef not store bought.  I want to heat the top of the coals not the bottom, i want the vent closed but the lid open.  I want the grate on top of the coals close as possible and cook on that, I need to let it sit out 3 to 4 hours at room temp, but go straight from the fridge to the coals.  I need to use a lot of salt and just cook the dayum thing, HOWEVER,  I want to talk about the butter, and use keg seasoning thats ran thru a coffee grinder.  I need to know the heats not producing the flavor the fat drippings are. I should understand broiling vs grilling doesnt produce flavor, and that dome temp is air heated but not the fire temp which is hotter.


Got it.  I think

You missed the best part... Have someone else do all that and it will be the best ever

jdMyers

Dang it.  How did i overlook heated plates, and let the wife donit..   this has been the best

Mark_B_Good

jdMyers said:

So.  If i have the information correct. I want quality beef not store bought.  I want to heat the top of the coals not the bottom, i want the vent closed but the lid open.  I want the grate on top of the coals close as possible and cook on that, I need to let it sit out 3 to 4 hours at room temp, but go straight from the fridge to the coals.  I need to use a lot of salt and just cook the dayum thing, HOWEVER,  I want to talk about the butter, and use keg seasoning thats ran thru a coffee grinder.  I need to know the heats not producing the flavor the fat drippings are. I should understand broiling vs grilling doesnt produce flavor, and that dome temp is air heated but not the fire temp which is hotter.


Got it.  I think

You missed one important thing. Make sure everyone, including yourself, is DAMN hungry ... it will taste better, I promise.

Matt86m

Also let the steak come up to room temp before going on the egg.

Butter, like said before. I make a compound and wrap it in plastic wrap. Slice off a hunk and place it on top while you cook the second side.

If you use a CI pan add some garlic cloves and thyme and baste 

SonVolt

Matt86m said:

Also let the steak come up to room temp before going on the egg.

Curious, why? Restaurants don't do this.  If that's what he's trying to replicate. 

SGH

Foghorn said:

My steaks went to a new level earlier this year (immediately pre-COVID) when  I learned that a friend of mine who competes uses Chupacabra Steak rub. 

On your recommendation I just ordered the big bottle. Suppose to deliver on the 21st. If chupacabra is one of the ingredients it has to be outstanding 👍

Dawgtired

jdMyers said:

Thanks.  Ive tried sousvide and seared.  It has to be the quality of meat.  I have the ability to 1800 degree sear.  Flavor is just different.  Ive never done a demi glaze or anything like that.  Just thought it was me.

Learned a long time ago to ask the butcher for 1 1/2” to 2” Ribeye from the chuck end. It will have a larger section of the spinalis, which is the most flavorful part. https://jesspryles.com/recipe/spinalis-dorsi-ribeye-cap/

Dawgtired

Also dry brine with salt!

SGH

@Foghorn
Came just now. 

Foghorn

SGH said:

@Foghorn
Came just now. 

Excellent.

"On your recommendation I just ordered the big bottle. Suppose to deliver on the 21st. If chupacabra is one of the ingredients it has to be outstanding 👍"


I think it has chupacabra anus in it - just for you.

Seriously though, my friend came in 3rd place out of 300+ teams using this as his base.  He won't tell me the rest.  I put this on first as it is a fine grind.  Then I add a layer of something more course.  Like Montreal Steak - or John Henry Mojave Garlic Pepper.  Then I grind a little fresh pepper on it.  It's the best I can do.

@SGH

SGH

Foghorn said:

I think it has chupacabra anus in it 

I pray 🙏 that is true. One can only hope 🤞

nolaegghead

Chupacabra Reserve(tm) has chupacabra anus *and* fistula!

(I read about it somewhere)