I would gladly demolish the last two steaks. Good stuff.

Happy Memorial Day.

Up until just now, I thought the BBQ pork sandwich I had today was pretty good.

Thanks a lot.

Looks great, of course!

If someone wanted to argue that BigDaddy's steak was the best steak cooked this Memorial Day in the whole United States, I wouldn't protest much.

my goodness!

The perfect steak doesn't exi...

yeah
dude

Just when I thought at least I can grill steaks better than Bigdaddy because he's a one trick pony with the pan sear method....... FML

I'm aware of the pan sear, but doesn't he also have an outdoor wok method? Speaking of which, he hasn't posted a video in a while unless he opened up a new channel.

And yeah, those steaks are easily a 10.

Spectacular

Good luck improving on that, everyone else in the world

FWIW I smoked those up to temp on the Traeger and seared them in beef fat in the wok.

AHA! I knew it!

First off I'll admit that my attempts at pan sear have been less than desirable. My best results have been trimming the excess fat from ribeye steak, rendering that down and cooking in that with a little butter to finish. But for me, it always tastes a little burnt?

Here are the less than desirable results...



Too lazy to put those in the correct order, but you should see what I'm talking about.

So I'm pro 100% grill guy. I have a Genesis Pro 3 burner grill. If you let it heat up properly, it can hit 800-900 degrees.

I've figured out that ribeye is my steak of choice. Most consistent cook and tender and tasty for my liking. I also go a little closer to medium on the medium/rare scale for my taste as well. But if you make it to the end of this TL;DR post, I can grill other cuts to order.

Preferred method at the moment is to take the steak from the fridge, salt liberally with flakey sea salt, put them on a wire rack and stick them in a cold oven and let them sit for 24 hours. I've done 36 hours (more on that in a minute), but 24 seems to be the best.

I'll go into more detail on the process with the 36 hour steaks but here are the results of the 24.






These are the 36 hour rest. As you can see, they started to turn a little black on the edges. So I took these a bit closer to medium just to be safe.

Basic method is to heat up only 2 of the 3 burners to high, and then bring the steaks up to temp in a loaf pan so the steaks are touching as little metal as possible on the cold burner side. Desired internal temp 112°. Take them off and let rest on paper towels to absorb excess moisture. Turn the 3rd burner on high and let come up to temp. Then flip every 20-30 seconds across the grill to always hit a new hot spot. After that, I just use the finger method to hit my desired doneness. I'd guess 6ish minutes and these are 135°?ish.








EMC


As promised, I had one of my girlfriends visit from out of town and she brought some nice thick filets. I asked her how she wanted them cooked and she said "I want to slap it on the ass and hear it moo!" No problem ma'am! Just salted and let these rest on the counter for a couple of hours. On the rare side for my taste, but she loved it. (I'm a wussy and cooked mine to medium/rare )




I don't always post my efforts in the steak thread, but when I do, I make it TL;DR!

Those look good, but I'm 100% not eating a steak that has sat out for 36 hours then only brought to 130something degrees. Sorry.

If it’s covered in a heavy layer of salt it’s fine. Basically what people did before refrigeration. Not sure why you wouldn’t throw it in the fridge though.

I liked the posts, would eat the steaks. Thanks for your contribution.

I've definitely done 24 hour salt in the fridge with great results (Alton Brown advice). I'm with mark that I would be very hesitant on the 24+hr sit out

Welp. It appears I'm going to die soon from e coli or salmonella or a myriad of other mischievous bacterium I'm inviting to feed on my steaks before I eat them. I spent the better part of 2 hours trying to find an article that I could post to refute the assumption that leaving a salted steak out at room temperature for 24 hours was inherently bad. But alas, to no avail.

However, the sites that populate first are all food safety organizations like the FDA, USDA, CDC or state restaurant/food handling protocol etc... Consensus is no more than 2 hours is recommended and 4 hours is the max before the food needs to be discarded. Although I was specifically searching for beef steak, most sites lump chicken, pork, fish and ground beef all together. And I agree I would never do this with those products.

Next up was 'does freezing kill bacteria?' Astonishingly, no, it doesn't. Even at zero degrees, it just puts the bacteria to sleep. When the meat is exposed to oxygen and water (moisture in the meat) and exposed to temperatures above freezing, it starts to grow. The reason I looked this up that I buy my steaks from 2 local ranches that vacuum seal and flash freeze their cuts immediately after slaughter. Figured that would kill the little bastards, but apparently not.

Interesting to note that I found that it was safe to consume raw beef (steak tar tar) if thawed properly and served below 40°. More on safe cooking temps in a moment.

Then, as Bigdaddy mentioned, I searched salt as a preservative and it's effect on bacteria. And he was right.

To ensure safe foods with an extended shelf-life, classical food preservation processes (thermal processing, drying, salting, freezing, etc.) usually impose extreme physical and/or chemical barriers to prevent the growth of, or to inactivate, spoilage and pathogenic bacteria [5]. Salting has been traditionally used in many instances as a simple and inexpensive method of preservation since it does not need sophisticated equipment and imparts suitable sensory properties to the product. It was not until the 1950s that cold storage was introduced in private households, reducing the need for salt as a basic additive.

In conclusion, since I buy my steaks frozen, thaw them in the fridge still vacuum sealed and then salt liberally before the cold oven rest, I think I'm OK. I've done the 24 hours in the fridge, but the steaks have too much moisture on the outside to get a good sear. And, as mentioned, the bacteria needs oxygen. Well, the oxygen is is exposed to the exterior of the steak, where the salt is acting as an inhibitor. If the bacteria begins to grow on the exterior and I toss it on an 800° grill, it will kill it.

Which brings us to safe cooking temps. For steaks the minimum interior temp was 140° for medium rare. I challenge anyone to post a picture of that temp with that result. Chicken was 165° which is fine for dark meat, but if you let a breast go that high, you're gonna need a lot of sauce. Hamburger was 160°. Would you like your hamburgers well done or burnt sir?

I get it. The food safety organizations have to recommend the 'best practices' information so some idiot like me doesn't leave a piece of raw chicken on the counter overnight and eat it undercooked the next day. For science, the next time I do one I'm going to see how long it takes the steak to rise above 40°. The 36 hour steaks I posted were at 63° and I'm pretty sure the 24 hours would still be in the mid 50s.

Here's one of my favorite food follows on YouTube dry brining with salt for steaks cured for different times in the fridge.



What doesn't kill you only makes you stronger!

I'm sure we read some of the same articles as I was double checking that I wasn't way off base saying I wouldn't eat those steaks, lol.

Most ecoli cases come from vegetables because, unfortunately, farmers and field workers don't get bathroom breaks.

Solid post-bomb Cowboy.

Wait.. you guys don't take your chicken to 165?

Probably close to 165° but it depends on how you get there. My point was that a lot of people grill breast to that temp before taking it off as per recommendations and they will continue to cook with the residual heat. When breast hit 170°+ I find them very dry and stringy.

I shoot for about 155°, remove and tent under foil which gets you to 160°ish. When cut if there is still a hint of pink in the middle, I'm good with that. Yep, I've got a death wish.

165.0 is my goal. You like a the juice.