Grilling because cannot always smoke

Savannahsmoker · October 21, 2009, 02:24:31 PM

Had these open in the fridge to dry out with sea salt on um.

Checking grill temp and it look ready

Throwing steaks on the grill

Just a grilling

Time for Wife to plate these steaks up.

My Brides table setting

classicrockgriller · October 21, 2009, 02:31:45 PM

Nothin wrong with grilled steaks and those look delicious.
Wife did a beautiful job on the plating also.

squirtthecat · October 21, 2009, 03:30:59 PM

How long did you dry in the fridge? Salted the entire time?

Savannahsmoker · October 21, 2009, 04:02:52 PM

I only dry in the fridge for the day of grilling and salt about 3 hours prior to get the proteins to surface for searing.

classicrockgriller · October 21, 2009, 04:17:05 PM

I learn something everyday. Life is great.

squirtthecat · October 21, 2009, 05:53:37 PM

Quote from: Savannahsmoker on October 21, 2009, 04:02:52 PM
I only dry in the fridge for the day of grilling and salt about 3 hours prior to get the proteins to surface for searing.

Thanks for the tip SS! I'm just up the road from Savanna now (vacationing in Charleston), heading home to cold/wet Illinois in the morning. :(

Savannahsmoker · October 21, 2009, 05:59:23 PM

I hope you had a good time in Savannah. Wish I would have know so I could steer you to the good places and away from the tourist traps.

squirtthecat · October 21, 2009, 06:52:34 PM

Quote from: Savannahsmoker on October 21, 2009, 05:59:23 PM
I hope you had a good time in Savannah. Wish I would have know so I could steer you to the good places and away from the tourist traps.

Next time! :D

Quarlow · October 21, 2009, 08:43:41 PM

When we stop learning its all over. My second Capt. would only use salt on his steaks right before it went in to the pan. Seare one side then after 4 mins. salt the other side and flip. And god help you if you ever poked a steak while it was cooking. Then out of the pan and on to hot dinner plates to rest for 5 mins. I never had a bad steak on that boat.

Savannahsmoker · October 21, 2009, 09:25:34 PM

Well I have to agree with that except for the salting part.

Quarlow · October 21, 2009, 09:31:45 PM

He claimed that the salt helped to seare the meat quickly to lock in the juices. Seem to work.

Hopefull Romantic · October 22, 2009, 01:33:03 AM

SS I said before and will say it again; SIMPLICITY WORKS BEST.

HR

Savannahsmoker · October 22, 2009, 04:46:38 AM

Yes Quarlow salting helps sear the meat. By salting 3 or 4 hours before grilling proteans are force to the serface and help in the searing and forming a crust.

bluefrog · October 23, 2009, 09:48:16 AM

Since were talking steaks I'll opine on a new method of grilling them. First let me say that I have always been of the school that said high heat for 4 to 5 min fliponly once, 4to 5 min other side. Well I read this method in a magazine, I do not remember which magazine. Let steak come to room temp. season as you wish now...over the hottest heat you can get on your grill (I have an infared searer on my grill so I can get REALLY HIGH HEAT) put the steak on for 15 to 30 seconds then flip, continue until a really good sear is formed on both sides. If at this point, you don't think that it is done to your liking move to lower heat and finish turning often (every 30 to 45 seconds if you have the paticence) since I like my steak rare I only had to put on medium haigh heat for a very short time. Itried this method and it was the absolute best steak that I have ever cooked ...wife raved about it.

Scott

squirtthecat · October 23, 2009, 09:53:37 AM

Quote from: bluefrog on October 23, 2009, 09:48:16 AM
Since were talking steaks I'll opine on a new method of grilling them. First let me say that I have always been of the school that said high heat for 4 to 5 min fliponly once, 4to 5 min other side. Well I read this method in a magazine, I do not remember which magazine. Let steak come to room temp. season as you wish now...over the hottest heat you can get on your grill (I have an infared searer on my grill so I can get REALLY HIGH HEAT) put the steak on for 15 to 30 seconds then flip, continue until a really good sear is formed on both sides. If at this point, you don't think that it is done to your liking move to lower heat and finish turning often (every 30 to 45 seconds if you have the paticence) since I like my steak rare I only had to put on medium haigh heat for a very short time. Itried this method and it was the absolute best steak that I have ever cooked ...wife raved about it.

Scott

I did this a few weeks ago, with some Allen Brother's prime steaks my buddy bought me. (nice Bday present)

It was a bit terrifying at first, considering what they probably cost, but they tuned out great!

Grilling because cannot always smoke

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