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grilling a cold steak on purpose

Unknown
Unknown
edited November -0001 in EggHead Forum
Conventional wisdom states that letting a steak rise to room temperature before grilling is a good idea because it'll cook more evenly and predictably. Thing is, it also cooks faster. Less time on the grill and less time to soak up the smoky goodness.

I've taken to cooking steaks straight from the refrigerator, so they can be grilled longer over high searing heat and still be medium rare.

Sound reasonable? Anybody else do that?
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Comments

  • Hoss
    Hoss Posts: 14,600
    Yep.
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  • cookn biker
    cookn biker Posts: 13,407
    Yes, I do.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Little Chef
    Little Chef Posts: 4,725
    Howdy....Yes, we have done that. In fact just last week we did a cook to imitate Argentinian slow cooked steaks. We actually put the steaks in the freezer for about 30 minutes.
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  • reccitron
    reccitron Posts: 176
    I like my steaks crispy on the outside and rare on the inside. I've heard it's called Pittsburgh style. Some times if I don't have real thick steaks, I'll freeze the steaks and only thaw them enough so the surface will hold the seasonings. Then cook them over high heat on the egg till the center is rare.
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  • Pepper Monkey BBQ
    Pepper Monkey BBQ Posts: 652
    I do it as well. At least 30 min in the fridge prior to cooking unless I'm cooking for those who like their steak more done. Then theirs gets brought to room temp. I still get to cook them all for the same amount of time on the egg but the room temp will be more med to med well.

    To get smokey flavor, I've also set up my large to smoke indirect at low temps and smoked the beef for a short time ... then seared on the small for the finishing step vs. making it the first step .... gives flavorful results!

    Joel
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  • Pepper Monkey BBQ
    Pepper Monkey BBQ Posts: 652
    I do it as well. At least 30 min in the fridge prior to cooking unless I'm cooking for those who like their steak more done. Then theirs gets brought to room temp. I still get to cook them all for the same amount of time on the egg but the room temp will be more med to med well.

    To get smokey flavor, I've also set up my large to smoke indirect at low temps and smoked the beef for a short time ... then seared on the small for the finishing step vs. making it the first step .... gives flavorful results!

    Joel
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  • BobS
    BobS Posts: 2,485
    I do it, with a reverse sear. You have lots of time for good flavor to develop that way.

    Basically it is what I did with this roast prime too, but I didn't bother to sear at the end.

    I grilled them at 250, indirect, with my guru.

    I added some baked potatoes and grilled portobellas with pesto and cheese.

    This one was pulled between 145 and 150.

    02-07-10RoastPrime2.jpg

    This one was at 135.

    02-07-10RoastPrimePlated-3.jpg
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