Rudy teaches you how to cook a steak

[ruder.de.rudy]

1. way is sous vide then a sear..but you guys dont have the patience for that

if you are cooking on a regular grill, you need to be flipping the steak every 30 seconds. This distributes the temperature better throughout the inside of the steak.

If you leave it on for 1 side to get to your preferred setting (lets say medium rare) then flip it to other side to get that temp..........what you are doing is creating a temp of 300 outside, 250, 200, 150, etc til you hit the medium rare mark

if you keep flipping, each side doesnt have enough time to those high temps on the inside

have you heard of the grey ring of death? that is what you are doing to your steak if you only flip once

 

[charliebrown]

I used to flip all the time. Then this guy called me an idiot.

 

[ruder.de.rudy]

I used to flip all the time. Then this guy called me an idiot.

which guy?

you have to flip to not create the grey ring

 

[charliebrown]

Well I'll start flipping again then. Thank you

 

[edawg]

30/30 1minute/1minute 2minutes/2minutes done.

 

[ruder.de.rudy]

Well I'll start flipping again then. Thank you

i dont know if a sear or reverse sear is best

but i do know the flipping method is the best....especially for cheap fukks on here buying USDA inspected

i recomment this carmelized onion butter for them. absolutely perfect


otherwise, salt, pepper and a touch of cayenne

 

[ruder.de.rudy]

30/30 1minute/1minute 2minutes/2minutes done.

sounds like a good strategy.

never tried it

 

[JDS]

1. way is sous vide then a sear..but you guys dont have the patience for that

if you are cooking on a regular grill, you need to be flipping the steak every 30 seconds. This distributes the temperature better throughout the inside of the steak.

If you leave it on for 1 side to get to your preferred setting (lets say medium rare) then flip it to other side to get that temp..........what you are doing is creating a temp of 300 outside, 250, 200, 150, etc til you hit the medium rare mark

if you keep flipping, each side doesnt have enough time to those high temps on the inside

have you heard of the grey ring of death? that is what you are doing to your steak if you only flip once

You still get a good amount of CHAR on that steak doing it this way ?

 

[BobbyFK]

30/30 1minute/1minute 2minutes/2minutes done.

Doesn't sound cooked enough

 

[edawg]

Doesn't sound cooked enough

Gas grill with heat temp pinned and burners turned down.

 

[lekidecincinnati]

rudy u should start a podcast

 

[jjgold]

Go to Ruth’s pal
Way better

 

[lekidecincinnati]

Go to Ruth’s pal
Way better

have u tried connors

 

[maltedhopsfrenzy]

1. way is sous vide then a sear..but you guys dont have the patience for that

if you are cooking on a regular grill, you need to be flipping the steak every 30 seconds. This distributes the temperature better throughout the inside of the steak.

If you leave it on for 1 side to get to your preferred setting (lets say medium rare) then flip it to other side to get that temp..........what you are doing is creating a temp of 300 outside, 250, 200, 150, etc til you hit the medium rare mark

if you keep flipping, each side doesnt have enough time to those high temps on the inside

have you heard of the grey ring of death? that is what you are doing to your steak if you only flip once

If you ‘properly’ sous vide - I’ll give you that.

But…..

Most ‘grillers’ aren’t going to do that, here’s what I do, grilling anything from a steak to a tri-tip. Anything:

I love doing a rub, any rub you want, rub your meat, and let it sit out on the counter for a couple of hours. Sear/Flip/Sear - like a minute or so a side, get the char on it, then ‘oven style’ indirect heat with a digital meat thermometer until medium/rare - 135/140 degrees.

Pull it off, foil it, get the rest of your dinner on your plate, bust it all out at the same time…..

 

[ruder.de.rudy]

rudy u should start a podcast

pass

i have no friends on twitter so people think i am a russian bot

 

[ruder.de.rudy]

If you ‘properly’ sous vide - I’ll give you that.

But…..

Most ‘grillers’ aren’t going to do that, here’s what I do, grilling anything from a steak to a tri-tip. Anything:

I love doing a rub, any rub you want, rub your meat, and let it sit out on the counter for a couple of hours. Sear/Flip/Sear - like a minute or so a side, get the char on it, then ‘oven style’ indirect heat with a digital meat thermometer until medium/rare - 135/140 degrees.

Pull it off, foil it, get the rest of your dinner on your plate, bust it all out at the same time…..

what do you mean "properly" sous vide?

what rub do you use for a steak????????

 

[BobbyFK]

rub your meat

 

[stormtrooper8]

30/30 1minute/1minute 2minutes/2minutes done.

 

[DiggityDaggityDo]

I like to throw them in the smoker to temp.

Then reverse sear on grill.

 

[KVB]

Good thread.