Secret to a great steak...

[Katch66]

What does the baking soda do?


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Google "velveting" a steak. It tenderizes lesser cuts of beef.

[PeePaw on Fork]

Reverse sear

[DedDuk]

I dont like sous vide. I dont care for the texture it creates on anything. Heavily salted while it rest to room temp. Green Egg at 700 degrees. 90 seconds on each side. Remove steak. Bring egg down to 450 and add mesquite. Add steak and cook to desired temp. I prefer 125-130.

[RedYote]

Temp is key. Easiest way to get it right every time is to sear it with some avocado oil then throw it in the oven with a MEATER probe.

Reverse sear is good but harder to get the temp exactly right.

[Low Fence]

Something o learned a few years back on all meat that made a big difference is to dry the meat as much as possible. Oils are ok, but blood, or juices need to be dried.

[bboswell]

room temp meat, simple seasonings either HOT sear on mesquite coals or cast iron.

Don't even consider Sous Vide unless you like your steak at least med, its an obvious no go if you like rare steaks!

[Bowhica]

No secret. SPG. Room temp is a must. Hot grill is a must. 500-600f and don’t leave it alone. We rarely eat steak, pun intended, but the wife brought home steaks yesterday. We typically eat pork fish and chicken.

Burn it, butter it and down the hatch.

[jason86]

Sou vide at 125 for 1 hr and 30 min with butter in the bag
Hot hot hot coals in pit
Melt a stick of butter in a bowl
Pull steaks out of bag and season with favorite seasoning
Slap meat on grill while tossing more butter on steaks.
Don’t burn your eye brows as flames will get big!
Burn steaks to desired crust
Slice and enjoy!

[Leemo]

No secrets

[tdwinklr]

Lots of good advice on here. Here's what I do:

I believe the best ones I've found was firstly, get a good cut of meat. I stay away from top sirloin and lean toward NY strips and filets.
I do not cook steak on a grill any more ... dries them out too quick. A flat iron is much more controllable and you get a better sear on it.

Again, salt and pepper only! Its perfect and doesn't cover up the meat flavor. I only season on one side, liberally, and that is AFTER I flip the steak over(only once too). Medium doneness is perfect for me.

[Graysonhogs]

Reverse sear. 100% success, unless you're one of those tightwads who by goat taint to grill because it's on sale.

[Daniel32]

"Nothin' sets off the flavor of a steak like some ketchup"


But on a serious note...I prefer buying quality cuts, and I reverse sear them with SPG.

[TxBowHntr]

I watched an American Test Kitchen video on when is the best time to salt a steak. They found that for a 1" steak, the best times to salt are at least 40 minutes before cooking, or literally right before throwing it on the heat. Apparently, when you salt the meat, it starts to draw moisture out of the steak. After a while, it starts to draw the moisture (now mixed with salt) back in and this process takes 40 minutes at room temp. If you salt for less than that, your steak is losing moisture that will be cooked off.
So if you don't have 40 minutes, just salt right before cooking.

Here is how I cook mine:
-I like Prime NY Strips and Prime Sirloins @ 1.25" thick
-Liberally season with kosher salt and dry brine in the fridge overnight
-Pull steak out of fridge 1 hour prior to cooking. Very lightly oil and season with black pepper
-Light coals while steak is resting
-Throw steaks on over direct heat and flip every 30 seconds until steak reaches 120-125 internal
-Pull steaks onto heated plate (microwaved for 1 minute) and tent with foil to rest 10-15 minutes.
-I don't use any butter, or sauces.

[cehorn]

I'm in the sou vide camp. It doesn't get more consistent than that. I lightly season and sou vide at 126. Pull, save juice, pat down, season to taste and then cook for 1.5 min per side at 600-700. Pull, wrap in foil with a little juice saved from the sou vide (it is already cooked to 126) and let rest for 5 minutes. Works for me and there is very little variance and what variance there is results from the cut of meat.

[BlackHogDown]

Secret to a great steak...

I was on the sous vide train early but found fat never rendered to my liking leaving too firm a texture (not enough time on the hot grill before it hits doneness temp). That's now reserved for reheating vac sealed, sliced brisket. I have the same issue with reverse sear unless cooking a huge tomahawk. For me its HOT and FAST!

Here is how I cook mine:

-I like Prime NY Strips and Prime Sirloins @ 1.25" thick

-Liberally season with kosher salt and dry brine in the fridge overnight

-Pull steak out of fridge 1 hour prior to cooking. Very lightly oil (no pepper for me yet)

-Light coals while steak is resting

-Throw steaks on over super hot direct heat and flip every 30 seconds until steak reaches 120-125 internal

-Pull steaks onto heated plate (microwaved for 1 minute) and tent with foil to rest 10-15 minutes.

-I don't use any butter, or sauces.

I'll visit for steak night at your place any time Almost exactly how i do mine except ribeyes for me. Only difference is i add uncle chris style seasoning after last flip. I feel it adheres to the steak beter, doesn't burn, and doesn't prevent a hard sear as it sometimes does. No butter or sauce needed. Especially a fatty ribeye.

If you’ve got grill marks, not cooking hot enough (not having to flip as much).

Sorry for the mid-eating pic. Almost forgot to send the slice pic to my jealous buddy.