It's easier for the noob to do.
No worry about temp control or oil usage. No question about salting. No judgement other than when to turn.

Dry steak. Super hot pan. A couple minutes and it's all over.

When I reverse sear on the grill there is literally no difference in my methodology vs the oven other than the use of wood burning fire as the heat source instead of gas. I see no reason at all why you wouldn't use a thermapen when grilling and would when using other methods.

Lol, you prefer the reverse sear on the grill. Have you gotten good results, vs. a sear-first method?

Lol - good point. I guess I never really reverse sear on the grill...just hot and fast for the most part

Reverse sear using grill and pan for smoky flavor plus crust. Only really worth it on very thick cuts though.

Decided to try ^^^that tonight. Thick prime ribeye from Costco reverse seared but with the first step being in the grill.

Here's the set up. I lit up the rightmost burner to get it at low temperature and placed the steak on the left. The heat was too low so I fired up the mid burner, turned it all the way to low, shut down the other one and the grill remained at a good ~250F.




Took it out of the grill at 105F internal temperature, rested it for 15 minutes, and then went on with the regular double sear.

Served with roasted potatoes and newly opened Scotch (review here)



Time to cut the cap and to discover that it was cooked almost to perfection. I don't know if it comes through in the pictures, but it was a nice reddish color throughout with very little gray band.






EMC:



As for the grill method, it took me a while to get it at the right temperature and I didn't notice any grill flavors while eating the steak. It may be because I was using a gas grill or because since there was no intense heat on the grill those flavors didn't have a chance to develop. I likely won't do it again, but I wouldn't call it a failure either, the steak was delicious!

That's a beauty!!!

ET, looks outstanding. I think you would need to use charcoal or maybe a smoke box in the gas grill to get much of a flavor effect.

Same pros and cons on the grill as there are normally with the reverse vs hot and fast sear. Like I said, only difference for me is the origin of the heat.

Yep. For me, I've gotten better results on the grill with a sear first, to reduce gray band. I think it's because the grill flame doesn't transfer as much heat, as fast, to the steak as does a pan. I suspect that since a pan can sear a steak to a good crust so fast, both the sear and reverse sear methods can work well.

that elT steak is amazing. +1 on smoke box being a good addition to that method.

Malice,

Did someone throw wood shavings all over that dude's grill?

Ed : I'm pretty sure you're kidding... But if I had to guess, I'd say it looks like some garlic/onion oil/marinade, brushed on the steak.

Just a guess.

Given the **** they pull in staged food photos to make everything look "perfect," there's a non-zero chance of this.

Shark,

Yeah I assumed garlic, but that just seems kind of absurd - let's brush everything on the grill with coarsely chopped pieces of garlic to burn.

also the narrowest grill marks of all time.

One effect of this thread is that virtually every picture of a steak that I see outside of this thread is now repulsive.

Not only that, but talking to so-called "steak lovers" who have never had anything like the ones in this thread refuse to believe they're wrong. It's pretty amazing when you can prove it though. And if you don't tell some of them how you do it, they'll pay for the next few rounds

relevant?

http://www.nbcnews.com/politics/elec...verall-n128126

no

That's a lot of wine to go with the steaks... sounds like some good meals

probably a lot more whine in his future as well

Impromptu steak night, so I was "forced" to make these without my usual tools. No thermometer, no cast iron, no high-smoke-point oil. BUT, with these particular cuts, I will make do!!!!!

The before. They were 30-day dry aged, so they were about 2.5lbs for all 3. Usually when I get ribeyes from WF's, it's about 3.5-4lbs for 3. As much as I love a huge steak, I dug the thickness of these and the size was spot on for not wanting to feel like I overdid it.



Side view. They were about 1.5" thick:



Just after preparing.



Might be my best crust ever...:



But... I didn't nail the inside like I'd hoped. A bit too done, and too much grey band



Still delicious, of course.

The WF's butcher, when I said that I did a homestyle dry-age once mentioned building a fish-tank-dry-age-thing. I don't know what that is, but I'm very intrigued. A line started forming, so I wasn't able to pick his brain for any longer.

i like to jerk off to this thread. is that weird?