Using cast iron is great but you should turn it over every 30 seconds as to not burn the steak and have the least amount of grey, overcooked area on the steak. Also, no need to be on highest temp. That's a bummer.
absolutely burned the crap out of it. I ended up cutting off the really charred pieces and had a grey brick left over. I then shredded what was left on a cheese grater, sauteed some onions and turned it into cheese steaks. It doesn't sound great but it was so finely shaved it melted in your mouth.
I'm thinking 2 min on each side and then over indirect heat.
Do not use time to judge if a steak is done!! Cooking a steak is an art, not a science.
Place the steak on indirect heat until both sides are charred to the way you like it (you can tell just by looking at it). Transfer it to indirect heat and using a thermometer, continue cooking on indirect heat until the internal temp reaches desired doneness. Remember that a steak cooks a bit after you remove it from heat, so for Rare stop cooking when it is 130 to 135°F; Medium Rare 140°F; Medium 155°F; Well Done 165°F.
Remember there are variables involved, how hot the heat source is, how accurate your thermometer is, is it an instant read thermometer, the outside temp (if you're grilling in the winter), etc. So don't get disappointed if you ruin a few more steaks along the way, its part of the learning process.
The first few times you do this, take the temp a lot. Once you cook a few steaks you'll start getting a feel for it and likely will be much less reliant on the thermometer.
Haper has a typo- he meant to say char over direct heat, then switch to indirect. As far as carryover cooking, after you take the meat off the grill, I believe the larger the piece of meat, the more it will continue to cook
I'm going to try to cook a porterhouse steak tonight!
I'm leaning towards cooking it on the BBQ.
TIA
What does BBI think?
Seems reasonable.
TIA
https://www.101cookingfortwo.com/how-to-grill-t-bone-or-porterhouse/ - ( New Window )
I'm thinking 2 min on each side and then over indirect heat.
What do you think?
What temp for rare?
TIA
Do not use time to judge if a steak is done!! Cooking a steak is an art, not a science.
Place the steak on indirect heat until both sides are charred to the way you like it (you can tell just by looking at it). Transfer it to indirect heat and using a thermometer, continue cooking on indirect heat until the internal temp reaches desired doneness. Remember that a steak cooks a bit after you remove it from heat, so for Rare stop cooking when it is 130 to 135°F; Medium Rare 140°F; Medium 155°F; Well Done 165°F.
Remember there are variables involved, how hot the heat source is, how accurate your thermometer is, is it an instant read thermometer, the outside temp (if you're grilling in the winter), etc. So don't get disappointed if you ruin a few more steaks along the way, its part of the learning process.
The first few times you do this, take the temp a lot. Once you cook a few steaks you'll start getting a feel for it and likely will be much less reliant on the thermometer.
I'm firing up the grill as I type this.
TIA
I'm firing up the grill as I type this.
TIA
Haper has a typo- he meant to say char over direct heat, then switch to indirect. As far as carryover cooking, after you take the meat off the grill, I believe the larger the piece of meat, the more it will continue to cook
Then on indirect heat for another min or so.
Cooked perfectly for super rare which is the way I like it.
The steak cost me $70 and it was good, but I'm not sure if it was worth $70.
I'll probably get a reg non aged steak next time. It's about half the price.
Thanks again everyone for your advice.
Then on indirect heat for another min or so.
Cooked perfectly for super rare which is the way I like it.
The steak cost me $70 and it was good, but I'm not sure if it was worth $70.
I'll probably get a reg non aged steak next time. It's about half the price.
Thanks again everyone for your advice.
You're supposed to experiment on cheap crap, lol.