• This site contains affiliate links. If you choose to make a purchase after clicking a link, Poker Chip Forum may receive a commission at no additional cost to you. Thank you for your support!

Hi, Steaks: the Official PCF Steak Thread (4 Viewers)

detroitdad said:
I haven't used propane in 15 years. I love charcoal!
Click to expand...
disgusted king of the hill GIF
 
detroitdad said:
I haven't used propane in 15 years. I love charcoal!
Click to expand...
Same here. It only takes 20 minutes upfront with a chimney. No lighter fluid needed. Doesn’t compare to propane. Might as well just cook on a skillet if you’re going to do that.

Team charcoal all the way.

Plus, my cooked meats make the neighbors jealous.
 
Highli99 said:
Same here. It only takes 20 minutes upfront with a chimney. No lighter fluid needed. Doesn’t compare to propane. Might as well just cook on a skillet if you’re going to do that.

Team charcoal all the way.

Plus, my cooked meats make the neighbors jealous.
Click to expand...
I just used charcoal for the first time yesterday.

Made the #1 error, I should’ve waited 10-15 after the smoke was gone in the chimney. As I was on the last steak, it started getting piping hot.

How long do you cook your steaks? I was flipping every 30 seconds for 2 min but I think I’m going to do like 3 min tomorrow. Another thing is it’s hard (for me at least) to get a good sear on propane, charcoal seems easier
 
JD3 said:
Second time using my charcoal grill, any advice on getting a good sear?
Click to expand...
Make sure the surface of the meat is as dry as possible. One way is to dry-brine it uncovered in a refrigerator, the air is very dry in there so it usually results in a very dry surface. Reverse searing usually also makes the surface dry in my experience.
If using a SV, there really is no way to get it really dry, just do your best with e.g. paper towels.
 
This is a farm near my home. They sell steaks.


IMG_6012.jpeg


Looks like this:



IMG_6011.jpeg


I decided to pick out some nice cuts. This one was too small.

IMG_6014.jpeg


This one was the right size but I prefer dry aged.

IMG_6013.jpeg


Found the good stuff inside. Bone in ribeye for me. Filet for my wife. Sirloin for the kids. All dry aged.

IMG_6022.jpeg


A little S+P? Yes please.

IMG_6023.jpeg


Lets see the finished product. Cooked up on a Webber kettle to a nice rare.

IMG_6024.jpeg


Wash it down with a nice cab. I liked the bees on their logo. I raise bees.

IMG_6027.jpeg


And then this happened.

IMG_6028.jpeg


Aftermath (3 kids)

IMG_6029.jpeg


It was a great day!
 
Mr Winberg said:
Fathers day steak :-)

View attachment 1418840

Had one left over for today, so I did my first ever steak n' egg for lunch :-)
View attachment 1418844
Click to expand...

So a question for all meetheads out there. You can't tell by the pic, but the first one was about 4 cm thick and I got it to a perfect medium rare. The second one was quite thin, about 1-1.5 cm (Swedes seem to want their steaks ridiculously thin for some reason, smh) and I have always had a hard time getting thin steaks evenly cooked. This one had one end well done with a thiiin stripe of pink in the center, and the other end was almost too rare.

Does anyone have advice on this? Sure, using a s.v. mitigates this, but other advice?

(Probably all kinds of OOC opportunities in this text, but so be it!)
 
Mr Winberg said:
So a question for all meetheads out there. You can't tell by the pic, but the first one was about 4 cm thick and I got it to a perfect medium rare. The second one was quite thin, about 1-1.5 cm (Swedes seem to want their steaks ridiculously thin for some reason, smh) and I have always had a hard time getting thin steaks evenly cooked. This one had one end well done with a thiiin stripe of pink in the center, and the other end was almost too rare.

Does anyone have advice on this? Sure, using a s.v. mitigates this, but other advice?

(Probably all kinds of OOC opportunities in this text, but so be it!)
Click to expand...
Sounds like your heat source is very uneven. One side is getting more than the other, leaving the very rare side and the other more like medium well.

Are you using an open flame on a grill or is this cooked in a pan? If the former, be willing to move the steak around quite a bit to avoid those hot spots. If the latter, it sounds like your pan is very unevenly heated, letting one side cook more than the other.

When I make a steak, I'm using a grill on a medium high heat and the grate is some distance from either the charcoal or the burners. This helps provide more even heat application to the meat. I haven't cooked a steak in a pan, so I'm unable to provide any advice there beyond maybe using a thicker and more dense pan so the heat is more even across the bottom.
 

Create an account or login to comment

You must be a member in order to leave a comment

Create account

Create an account and join our community. It's easy!

Register

Log in

Already have an account? Log in here.

Back
Top Bottom