Gave your methods a shot using kosher salt (since that's what I had available). I think I used way too much of it, should have patted the excess off before throwing it on the grill.
Otherwise it was easily the best BBQ steak I've ever made. Didn't get pictures but it ended up being basically Chicago-style (charred black on the outside but pretty much perfectly rare to medium-rare on the inside). Flipping it frequently probably made the most difference from what how I normally cook steak.
About an hour. Not sure if this makes a difference but I also pulled them out of the freezer only a few hours before salting, so the meat was probably a little colder than what it should have been
The reason you turn the meat frequently is mainly to do with heat. It does not matter to much if you are using an oven og a closed grill. But as you heat up one side, the outer part needs to get hot before the heat goes furter in to the meat. Ehen you turn it the cooked side cools down and you stop it from cooking inwards on that side. What you and up with is a better crust without overcooking the meat. Om a grill you want the ”burnt flavort“ (within reason of course) so then its a good idea to rotate the meat 90degreas every time you flip it. Then you get more kontakt on the rills with the meat.
But good points, you had. Personaly i dont use a stopwatch for searing or grilling, it makes your internal clock funktion quite well after a couple of failures, but i find it a must have for longer cooking, (if not i might forget that i have something in the oven).
Love it! I went on a Weber Academy course earlier in the year and the main takeaway was to absolutely smother it in sea salt so you can’t see the meat! Lots of it falls off on the grill but you end up with an amazing crust
Comments (14)
Gave your methods a shot using kosher salt (since that's what I had available). I think I used way too much of it, should have patted the excess off before throwing it on the grill.
Otherwise it was easily the best BBQ steak I've ever made. Didn't get pictures but it ended up being basically Chicago-style (charred black on the outside but pretty much perfectly rare to medium-rare on the inside). Flipping it frequently probably made the most difference from what how I normally cook steak.
Thanks for the very informative article!
How long did you leave it to salt for, out of interest?
About an hour. Not sure if this makes a difference but I also pulled them out of the freezer only a few hours before salting, so the meat was probably a little colder than what it should have been
The reason you turn the meat frequently is mainly to do with heat. It does not matter to much if you are using an oven og a closed grill. But as you heat up one side, the outer part needs to get hot before the heat goes furter in to the meat. Ehen you turn it the cooked side cools down and you stop it from cooking inwards on that side. What you and up with is a better crust without overcooking the meat. Om a grill you want the ”burnt flavort“ (within reason of course) so then its a good idea to rotate the meat 90degreas every time you flip it. Then you get more kontakt on the rills with the meat.
But good points, you had. Personaly i dont use a stopwatch for searing or grilling, it makes your internal clock funktion quite well after a couple of failures, but i find it a must have for longer cooking, (if not i might forget that i have something in the oven).
Rotating 90° each turn is a good tip, I'll try that next time
Love it! I went on a Weber Academy course earlier in the year and the main takeaway was to absolutely smother it in sea salt so you can’t see the meat! Lots of it falls off on the grill but you end up with an amazing crust
Hey thanks for sharing I'll be getting some steaks in this weekend
You missed the step where you add a huge pile of chips... 🙄
Can't make good chips at home, not without deep fryer.