Quote:
Originally Posted by Melkerson
Read the whole thread and I've got a question. It seems like everyone espouses the sear in cast iron pan, finish in oven method. But what I don't understand is how does this method compare to cooking a steak on a (propane) grill. Is this method considered better, worse, or the same.
Also, more tips on exactly how to cook a steak on a grill would be welcome. I grill my steaks and I still can't get them to come out as well as I would like. Here's what I do:
-Add salt and pepper to outside of steak (this gets added right after it comes out of the fridge)
-Sit on counter until steak is at room temp
-Get grill as hot as I can and then do 2-4 minutes per side depending on thickness of cut
-Stick meat thermometer in to make sure temp is around 140 (I'm shooting for something slightly under medium
-Rest it for a few minutes and then eat.
This method yields steaks that are pretty good, but never great (or as good as pan on stove + oven method). I always get very high quality meat from a reputable butcher shop, so I'm pretty sure the problem is in my technique. Any ideas on what I could do better with the grill.
I'd like to figure this out because while I do get a better result with the pan on stove+oven method, it's easier to cook multiple (i.e., 3-4) steaks simultaneously on a grill.
Depends on thickness of steak imo.
Up to 1.5 inches or so, the way you are doing it is good. Thicker than that, you should sear couple minutes directly over the burners on each side and then move over indirect heat until doneness is correct.
Helps a lot to have well-marbled steak with the bone in. I definitely prefer prime rib-eye about 1.5 inches thick with bone in. NY Strip is much leaner, and you will need to be a little more precise.
Also helps if your propane grill has 3 burners. Turn all three all the way up and let preheat for 15 minutes or so before putting the steak on. Then - after the searing time you can just turn off the center burner and turn down the top and bottom burners.
Make sure the grill is not flaring up - this will ruin the flavor. Keep an eye on it.
May want to add a little more in your rub. I like some garlic, onion, and chili powder in mine.
Lastly - charcoal is really the way to go if you want the very best steak, but that's not practical for many. I do em with charcoal on the weekend, but propane during the week.
I have not been as successful with pan in the oven as I have on the grill.