Searious Business: Sear & Slide vs. Sear in the Rear

[John Thomas8]

One of my favourite parts of summer is grilling.....here's a good read on doing ribeyes....

[John B.]

Take the meat out of the fridge about an hour before cooking time. Start cooking the meat on the cooler side of the grill, at 225 to 275°F, bring the meat's internal temp up to 115 to 120°F, and then move it over the direct scorching heat to sear. Sear in the rear takes almost twice as long as sear & slide

that doesn't work as far as I can tell... all the juice is gone

I cooked steak yesterday. And this is my only way now... First I buy fat steaks. Really fat. One and three quarters... 1 3/4" inchs. That's a big cut.

A one inch steak just can't be done right. Needless to say 3/4 inch is impossible. And that is the standard size cut in the meat bin.The guys have to custom cut that. But they always are happy to do it when they're not busy. So I marinade the steak for one hour with soy pepper and salt. Then I throw it on hellfire hot grill. For at least 5 minutes/side. That nearly scortches the outside. Then I turn it a few times until the whole thing just starts to shrink. Just a little. Usually an additional two or three minutes.

Then I let it sit for 4 or 5 minutes.

I did that with a bone in strip last night. It was melt in the mouth delicious. The kind of taste that causes you to have a brain freeze reaction. Anybody experience that with beef? A kind of brain freeze?

[John Thomas8]

Yes. A properly done ribeye or porterhouse just does something....primeval ecstasy is as close as I can describe it....

I've also found the fewer turns the better.....half turn to get the grill marks....flip and one half turn for the marks on the other side....don't be playin' with the meat, it don't appreciate all the attention.....

[Deman]

Take the meat out of the fridge about an hour before cooking time. Start cooking the meat on the cooler side of the grill, at 225 to 275°F, bring the meat's internal temp up to 115 to 120°F, and then move it over the direct scorching heat to sear. Sear in the rear takes almost twice as long as sear & slide

that doesn't work as far as I can tell... all the juice is gone

I cooked steak yesterday. And this is my only way now... First I buy fat steaks. Really fat. One and three quarters... 1 3/4" inchs. That's a big cut.

A one inch steak just can't be done right. Needless to say 3/4 inch is impossible. And that is the standard size cut in the meat bin.The guys have to custom cut that. But they always are happy to do it when they're not busy. So I marinade the steak for one hour with soy pepper and salt. Then I throw it on hellfire hot grill. For at least 5 minutes/side. That nearly scortches the outside. Then I turn it a few times until the whole thing just starts to shrink. Just a little. Usually an additional two or three minutes.

Then I let it sit for 4 or 5 minutes.

I did that with a bone in strip last night. It was melt in the mouth delicious. The kind of taste that causes you to have a brain freeze reaction. Anybody experience that with beef? A kind of brain freeze?

Amen to that! If the steak is not at least 1 1/2" inches, don't buy it. The guys in the meat department love it when I come in. They are always happy to cut off a couple of slabs for me and even comment about how "that is a real steak" or "that is the only way to get a steak" even though there are people right around me getting the little pre-cut slivers of steak that only be cooked one way - done.

Nice thick ribeye at room temp. Lite rub down, both sides, with olive oil. Season with kosher salt and fresh ground black pepper, both sides. Let sit for about 30 minutes (season the steaks then start the grill. When charcoal is ready, steaks are ready.) Close lid and get grill HOT. One minute on side one. Flip, one minute on side two. Flip, 5-6 minutes on side one. Flip, 5-6 minutes on side two. Let rest for 5 minutes.

Of course, depending on your grill temps, your cooking time may vary. I know how I build my fire and I know how long it takes to get my steaks to where I want them.

Also, make sure you cut through the fat strip every inch or two so that the fat strip doesen't shrink and pop out the steak when it is cooking.

[Catus Magnus]

fooled by thread title... I thought this was going to be about accurizing a 1911..

[Deman]

fooled by thread title... I thought this was going to be about accurizing a 1911..

Still...I'm sure you can appreciate a properly cut and cooked-on-the-grill ribeye.

[Dr. Rude McNasty]

Sounds good. I know I sure do get tired of lobster & filet mignon every night.