Grill Aficionados

[The Joker]

Anyone have any first hand experience searing steak?

Not looking to seal the juices in as that is a myth.

I am looking for that brown crust exterior without causing the cancerous charring.

CURRENTLY
My grill is a Big Green Egg.
I use natural lump charcoal.
I use canola on the grate.
With apple and cherry chips for smoke.

Any help is appreciated.

 

[Lumi]

It is not a myth,

do you have a flat iron to go in the egg?

Or....

Hot olive oil, duh ! Or coconut oil, garlic, shocking huh, yeah, Ima spaghetti bender !

Sear it on your stove top for 1-3 mins each side, depending on thickness of meat,

Once on grill, glaze with blue cheese and bacon, turn repeatedly and glaze each turn :toast:

 

[dawgball]

It is not a myth,

I agree that it is a myth for the reasons people state.

Hot olive oil, duh !:

The smoke point on olive is WAY lower (around 400 degrees) than what it takes to truly sear a steak.

I think that you should cook steak at a very high temperature, but the whole searing flavor in is false or at the very least way over-hyped.

With a green egg, just get it to maximum temperature and cook it for 2-4 minutes on each side.

I'll be expecting one Saturday night... :0074

 

[The Joker]

I'll be expecting one Saturday night... :0074

At Montana Grill - I am not there yet with searing - gonna take me many times to perfect it.

Yeah - searing doesn't "seal" in juices or "lock" in flavor - it's about making the exterior awesome.

Canola has a high smoke point.

Think I am gonna keep a record of the high temperatures and the time I cook it - will start out at 600 degrees at 2.5 min.

Grilling on Sunday - got it ready with a good clean out and scrub.

 

[Cie]

I like the crusty exterior and juicy medium rare interior. It is a texture thing for me.

I am not great with the grill, but I pull it off indoors quirte nicely.

I do it with a small amount of canola, black pepper and salt on a cast iron skillet that I heat in my oven to 500 degrees. I then leave the oven hot, remove the skillet and place on a high heat burner. With 2" steaks, I sear each side on the stove on high for :45-1 minute per side, then finish in the oven for 2:30 minutes per side. Use tongs to flip the steak instead of a fork.

I learned this technique from a show on food network a while back works like a charm.

 

[The Joker]

I like the crusty exterior and juicy medium rare interior. It is a texture thing for me.

I am not great with the grill, but I pull it off indoors quirte nicely.

I do it with a small amount of canola, black pepper and salt on a cast iron skillet that I heat in my oven to 500 degrees. I then leave the oven hot, remove the skillet and place on a high heat burner. With 2" steaks, I sear each side on the stove on high for :45-1 minute per side, then finish in the oven for 2:30 minutes per side. Use tongs to flip the steak instead of a fork.

I learned this technique from a show on food network a while back works like a charm.

Yeah - I want to try the grill though. I think the 2 min to 2.5 min could be the magic number.....
I will post my findings.

Also - I think searing is hard. There is a skill to it. Hopefully I will master it this year.

 

[MadJack]

At Montana Grill - I am not there yet with searing - gonna take me many times to perfect it.

Yeah - searing doesn't "seal" in juices or "lock" in flavor - it's about making the exterior awesome.

Canola has a high smoke point.

Think I am gonna keep a record of the high temperatures and the time I cook it - will start out at 600 degrees at 2.5 min.

Grilling on Sunday - got it ready with a good clean out and scrub.

700 is better but sometimes I have trouble getting it to 700.

90 seconds on each side with closed top. Take off the grill for 30 minutes, then put back on to finish cooking at 350 to your desired doneness. Maybe 1 or 2 minutes on each side.

Doneness? :0003

 

[Wineguy]

I like the crusty exterior and juicy medium rare interior. It is a texture thing for me.

I am not great with the grill, but I pull it off indoors quirte nicely.

I do it with a small amount of canola, black pepper and salt on a cast iron skillet that I heat in my oven to 500 degrees. I then leave the oven hot, remove the skillet and place on a high heat burner. With 2" steaks, I sear each side on the stove on high for :45-1 minute per side, then finish in the oven for 2:30 minutes per side. Use tongs to flip the steak instead of a fork.

I learned this technique from a show on food network a while back works like a charm.

This is my favorite way as well. 2-3 inch filet mignon works best. Season them well with salt and pepper, both sides.

Set oven to 425 with rack in yhe center. In cast iron skillet (or oven proof skillet), heat on medium-high setting for 5 minutes, allow it to be very hot with butter bubbling or EVOO very hot. Sear the fillets on one side 5 minutes. Turn them over, place them immediately in hot oven, and leavbe in until desired doneness.

Rare, 5 mins. in oven
Medium Rare, 7 minutes in oven
Medium, 9 minutes in oven
Medium Well- shame on you

Trust these times and take fillets out, put on warm platter, tent in foil, and allow to rest 5 minutes. Do not cut into it early. This will be a seared, juicy steak EVERY time.

Damn, almost want one for breakfast. Typing this as I listen to a worthless conference call :facepalm:

 

[Cie]

Yeah - I want to try the grill though. I think the 2 min to 2.5 min could be the magic number.....
I will post my findings.

Also - I think searing is hard. There is a skill to it. Hopefully I will master it this year.

One tip is not to move it during the sear

 

[The Boys]

How to cook a steak Pittsburgh Style on a grill:

http://www.ehow.com/how_5573342_cook-steak-pittsburgh-style-grill.html

 

[Wineguy]

One tip is not to move it during the sear

That is THE tip Jack. In the recipe I posted, when you put in skillet, do not move. When you turn it before the oven you do not move it again.

:toast:

 

[Sportsaholic]

Damn I'm hungry :facepalm:

 

[dunclock]

no comment :0002

 

[MadJack]

Seriously, try this. I read it on the egg forum but I can't find the original entire post. That being to sear at 700 each side for 90 seconds.

Now, the second most important step?letting the meat rest...... Meat is mostly muscle that will contract and tighten during the searing process. For a tender, juicy steak, you must let the muscle in the meat relax before you cook your steak at a lower temperature. After much experimentation, I have found that the optimum resting time for a steak is 20 minutes. Any longer than this and the juices start to run out of the meat. So leave the steak on a plate in your kitchen and walk away.........

 

[Wineguy]

" I have found that the optimum resting time for a steak is 20 minutes"

Seriously? I think 20 minutes and my steak is going to be pretty well on its way to being cold or lukewarm at best. :shrug:

 

[MadJack]

" I have found that the optimum resting time for a steak is 20 minutes"

Seriously? I think 20 minutes and my steak is going to be pretty well on its way to being cold or lukewarm at best. :shrug:

ya think?

and then you finish cooking it :shrug:

rest between searing and finishing the cook.

 

[The Joker]

Seriously, try this. I read it on the egg forum but I can't find the original entire post. That being to sear at 700 each side for 90 seconds.

Nice. Gonna do this first.

 

[MadJack]

Nice. Gonna do this first.

The Egg people like it and we use an Egg so....

 

[The Joker]

700 is better but sometimes I have trouble getting it to 700.

90 seconds on each side with closed top. Take off the grill for 30 minutes, then put back on to finish cooking at 350 to your desired doneness. Maybe 1 or 2 minutes on each side.

Doneness? :0003

I have trouble getting my egg to 700 late in the fall. The holes in the fire rings get clogged and the air can't get to the coals as good as they do in the early summer. I just cleaned mine out and it will surely get to 700 in no time with the vent open at the bottom and the metal top wide open.:0074

 

[BobbyBlueChip]

ya think?

No need for that. We're all just trying to learn here.