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Old 07-13-2012, 12:14 PM   #71 (permalink)
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Gotta be honest, love your commitment on your steaks, but I've never had a better steak in the US or AUS than a simple ribeye with salt and pepper cooked over an open flame grill fueled by red gum coals. Then second to that is a Tony chacheries and olive oil marinated rib eye over a open flame grill. Can't beat them, key to a good steak is turn once an once only, and know your grill/bbq
This method is not about flavor, it's about technique to get the perfect sear on each side without causing any portion of the interior to overcook.

You can do this over coals, or an open flame (adjustments will have to be made of course). The method I put above is the most controlled, easiest to execute way.

But you can do it in an oven then move to an open fire. But I don't know how hot your fire is so I wouldn't be able to tell you how long to leave it.

I can almost guarantee if you take two steaks, same ingredients, same coals, this should (will?) turn out better simply because of chemistry. 3 reasons why:

1 - The precooking dries out the surface of the meat. So when it hits the skillet or grill, no heat is wasted evaporating water on the surface. Goes straight to browning. This drying is even more than when you put a towel to the meat. It really dries it out. Recall the science experiment when you put a Styrofoam cup of water over a flame. The cup didn't burn because it just boiled the water. Once the water was gone then the cup would burn. Same with steaks. That's why a dry steak is essential no matter how you cook it.

2 - This in turns help with that gray band of meat you see sometimes on steaks. Because you have to sear for so long, the meat right beneath the surface starts to cook, and turns gray. This stuff is dry and tough

3 - Enzymes. When heated, enzymes in the meat go into overdrive. They are called cathespins. So if you reverse sear, the enzymes will have about 30 minutes (depending on how cold the steaks are) to work it's magic, before searing. If you do a normal sear, they only get to work 8 - 12 minutes or so, before they hit their temp threshold. It's a poor-man's dry-aging so to speak. It really breaks down the meat and tenderizes it.

The presalt also alters the meat fibers too.

Again, it's not about flavor (except the presalt which just carries the salt inside the steak instead of outside but you use the same amount of salt), it's about the composition of the final steak which is seared outside, and no overcooked parts inside.

Peter Luger, the most famous (and overrated, trust me it's not that good) steakhouse in America. Look at that gray band. Why is your steak that you ordered medium rare, medium well until the center? It should not be :


You don't need to use this method to get a good steak. It's just if you want to take it to that next level, this is it. You can definitely taste the difference, the lack of gray matter. That outer band of gray meat is tough, no beating around the bush. I still make steaks that way. If I'm out camping, or have too many steaks to cook, I'll throw it on the grill, four minutes each side, and flip. Steak is steak, don't over cook it and it tastes great.

Follow those steps above (just four simple steps) to a T, and you will have rare/med rare steak, perfectly every single time.

Last edited by jdang307; 07-13-2012 at 12:21 PM.
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Old 07-13-2012, 12:22 PM   #72 (permalink)
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Thanks jdang!!I think I am cooking steaks this weekend.Also thanks to poutanen & casual.
Follow the instructions to a T, and tell us how it turns out. Pictures would be nice too!

275/95/1.5

That's all there is to it!
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Old 07-13-2012, 12:41 PM   #73 (permalink)
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Follow the instructions to a T, and tell us how it turns out. Pictures would be nice too!

275/95/1.5

That's all there is to it!
Yeah thanks for the writeup, I'll try it when my thermo arrives...

On another note, I've been thinking about experimenting with tin foil. It works wonders for beef ribs, but they are cooked in a LOT of fat and I'm not sure if the rib eyes would have enough to make it worth it. Also it would be tough to know when it's time to remove from the tin foil and sear the outsides...
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Old 07-13-2012, 01:56 PM   #74 (permalink)
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Yeah thanks for the writeup, I'll try it when my thermo arrives...

On another note, I've been thinking about experimenting with tin foil. It works wonders for beef ribs, but they are cooked in a LOT of fat and I'm not sure if the rib eyes would have enough to make it worth it. Also it would be tough to know when it's time to remove from the tin foil and sear the outsides...
Yeah the foil works great for slow cooking but I don't think it'll work for steaks as the cook time is so short.
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Old 07-13-2012, 04:04 PM   #75 (permalink)
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I'm going to try this on my BBQ. cook them at 250F to 95F internal on the right side indirect heat and then 1.5m/side on the hot burner on the left. Should work out perfect.

If my BBQ was at 225 vs 250 would that have a negative impact or just add 3/4 min?
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Old 07-13-2012, 04:14 PM   #76 (permalink)
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I hate to be a kill joy but RARE beef internal temp is 130 degress F, not 95. Your meat is still raw, at 95.
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Old 07-13-2012, 04:54 PM   #77 (permalink)
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I hate to be a kill joy but RARE beef internal temp is 130 degress F, not 95. Your meat is still raw, at 95.
I think the idea is that you get the centre starting to warm up at 95 (hell that's less than human body temp!) and then you're searing for a total of about 3 minutes at high heat, and letting stand for 5+ minutes. It's probably 140-150 inside by the time it's ready to be consumed by ravenous carnivores.

If you brought the centre up to 130 and then seared it and let it sit you'd be eating well done beef every time methinks.
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Old 07-13-2012, 04:56 PM   #78 (permalink)
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I hate to be a kill joy but RARE beef internal temp is 130 degress F, not 95. Your meat is still raw, at 95.
Right and it still has about 3 minutes left at a searing heat; should get the steak to 130.
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Old 07-13-2012, 05:37 PM   #79 (permalink)
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I'm going to try this on my BBQ. cook them at 250F to 95F internal on the right side indirect heat and then 1.5m/side on the hot burner on the left. Should work out perfect.

If my BBQ was at 225 vs 250 would that have a negative impact or just add 3/4 min?
Doesn't matter as long as it hits 95F. It's not low and slow so 250-275F should be perfect.

You may have to adjust the times depending on your particular grill, because my method above is based on skillet. Keep your eye on the meat and shoot for 1.5 but don't be afraid to flip it after 1 minute or keep it on longer until 2. It just depends on how hot your grill gets. Keep eye on color and firmness of meat (if it gets firm flip it or pull it!)
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Old 07-13-2012, 05:39 PM   #80 (permalink)
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Originally Posted by racer357 View Post
I hate to be a kill joy but RARE beef internal temp is 130 degress F, not 95. Your meat is still raw, at 95.
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Originally Posted by poutanen View Post
I think the idea is that you get the centre starting to warm up at 95 (hell that's less than human body temp!) and then you're searing for a total of about 3 minutes at high heat, and letting stand for 5+ minutes. It's probably 140-150 inside by the time it's ready to be consumed by ravenous carnivores.

If you brought the centre up to 130 and then seared it and let it sit you'd be eating well done beef every time methinks.
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Right and it still has about 3 minutes left at a searing heat; should get the steak to 130.
You guys nailed it.

Let's define rare and medium rare though. For me, medium rare is red still, but warm. Rare is red and cold center. Medium is pink.

Others think medium rare is pink. Not I. So adjust it to what you like. For me it's still bloody red in the middle, but warm.
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