detroitdad
Royal Flush
I haven't used propane in 15 years. I love charcoal!
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Hi, Steaks: the Official PCF Steak Thread (3 Viewers)
- Thread starter jr8719
- Start date
I haven't used propane in 15 years. I love charcoal!
RocAFella1
Royal Flush
detroitdad
Royal Flush
Just enough steak left over for a hoagie.
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.
PokerSenpai
Straight
detroitdad
Royal Flush
JD3
Sitting Out
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
RocAFella1
Royal Flush
Recent beefs
Why’s the garlic so sad?
BirdCage
Flush
Grilled tri-tip steak…
RocAFella1
Royal Flush
Got roasted
JD3
Sitting Out
I was thinking the same thing lol, couldn’t tell if it was decoration or not.
Steak has a great sear though
Doesn’t really matter what I have planned for dinner, whenever I find cuts like this I change my plans
BruceWayne
Flush
45 day dry aged bone in rib-eye
JD3
Sitting Out
Mr Winberg
Full House
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.
BirdCage
Flush
Grilled flat iron steak - before, during, & after:
This is a farm near my home. They sell steaks.
Looks like this:
I decided to pick out some nice cuts. This one was too small.
This one was the right size but I prefer dry aged.
Found the good stuff inside. Bone in ribeye for me. Filet for my wife. Sirloin for the kids. All dry aged.
A little S+P? Yes please.
Lets see the finished product. Cooked up on a Webber kettle to a nice rare.
Wash it down with a nice cab. I liked the bees on their logo. I raise bees.
And then this happened.
Aftermath (3 kids)
It was a great day!
Looks like this:
I decided to pick out some nice cuts. This one was too small.
This one was the right size but I prefer dry aged.
Found the good stuff inside. Bone in ribeye for me. Filet for my wife. Sirloin for the kids. All dry aged.
A little S+P? Yes please.
Lets see the finished product. Cooked up on a Webber kettle to a nice rare.
Wash it down with a nice cab. I liked the bees on their logo. I raise bees.
And then this happened.
Aftermath (3 kids)
It was a great day!
RocAFella1
Royal Flush
Mr Winberg
Full House
Fathers day steak 
Had one left over for today, so I did my first ever steak n' egg for lunch
Had one left over for today, so I did my first ever steak n' egg for lunch
Just felt like the family needed some protein for lunch today. Working my way through those feelings...
Mr Winberg
Full House
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
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!)
AlbinoDragon
Flush
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.
BirdCage
Flush
Agreed, need even application of high heat. I do consider variation in thickness when cooking and keep the thin ends away from hottest areas.
Last night, very even excellence across two porterhouse steaks!
Last night, very even excellence across two porterhouse steaks!
Last edited:
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