I owe a response or 2 to this thread but like others got distracted. I have been experimenting with different ways of doing this but they have been failures. During that time I did discover a Jamaican Jerk Salmon recipe that is unreal stupid good. I will have to get that one on here soon!
Nice cook you did on them beauties! Was that a reverse sear method? if not your results are impressive. Its been too long since I got all steaky... Its coming, and you ain't helping! @Slade the Charcoal reverse sear is going to be coming soon...
Thank you. I just did a standard method of searing. I had half the grill on high, and the other half on medium. I seared them for 30 seconds on both sides, then moved them over to the medium heat for about 4 minutes on each side. I think it was mostly luck haha.
Salt brine and reverse seared porter house!! Well I wanted a filet (for my lovely bride) and a ribeye for myself but for some reason Kroger was out of filet!!! WTF Kroger!!! So I opted for this behemoth porter house so my wife could have her filet... I did her steak regular, just seasoning of garlic powder, Cavendars Greek seasoning, and McCormicks Montreal Steak seasoning. But we are not here for that soooo... on to the salt brine method. As you can see I spilled waaaay to much Course Ground Kosher Salt all over my steak. This does look ridiculous however just trust me! Cover both sides heavily with salt just as I did. Let the steak rest on the counter for 32minutes. (This is for a steak that is 1-1.25 in thick) the rule of thumb is about 15 minutes per 1/2 inch. The ambient temp does have a huge factor in this rule. The hotter it is, the shorter amount of time it takes. For instance if salted and placed in the refrigerator it may take 2 hours to brine. If the steak is outside in the summer it may only take 10 minutes per 1/2 inch. What this does is initially draws moisture out, which interns melts the salt and flows back into the meat. This helps tenderize the steak also adds flavor to the inside. Once 32 minutes was up, I took the steak and rinsed all the salt off, then patted dry...
Now for the rest of the seasoning. Remember at this point your steak has only been salted. If you add anything else, make sure you watch the salt. I typically only add garlic powder, pepper, maybe a little onion powder, and a very tiny bit of Montreal Steak seasoning. I love the flavors it adds. While the steaks are brining I go ahead and set my Webber Kettle up in what I consider an "extreme two zone fire". I really pile the briquettes up on the side and throw in some hickory pieces. (If split with a Gransfors Bruk SFA, the steak will taste 100% better) I add my awesome Grill Grates to one side, oil them and let it get hot!!!! These things are amazing check them out.
I place my strip on the cooler side as far away from the heat as possible. I let it rip until it reaches an internal temp of 113* I like to sear it off once it reaches 113* and sear until an internal if 132-140 is reached. Remember it will rise another 5 degrees or so as it rests, once taken off the grill. Here are some pics showing my wife's steak cooking fast but the cool side is a nice slower temp rise. The grill is more than a a cooker it's a flavor inducer and the longer that meat can be in a smoke rich environment the better your steak will taste. So if I'm able to keep my steak on there catching smoke and slowly cooking I will! Also with larger charcoal grills (barrel smokers) this is a whole lot easier as you can get your steak far away from the heat. However a Kettle grill can make it happen as well! Once I start to sear the steak I tend to like the hot side around 650 or higher. Put the steaks on the grates at a 45* and sear for 1.5-2 minutes then turn 45 degrees and cook another 1.5-2 minutes. Flip for another 1.5-2 minutes. Check the internal temp and pull at your liking. Next I take it off once a good internal temp is reached, top with a few pads of butter, cover and let rest 5-10 minutes. 132* is my go to temp. Seems a little low for Medium but it all works out after the rest. Plate and prepare yourself for one truly amazing experience! Let me know what you think!!
I do believe i'm going to drag out the TemboTusk Skottle this weekend, and drive the Jeep into the woods somewhere and cook me a steak. (can't BBQ, grill or smoke meats at the Apt....wood framed building , strata fire bylaws etc. )
Ribeyes low and slow! One of my favorite methods... no grill marks nothing fancy just fantastic steaks. Montreal steak seasoning Cavendars Tony's
you cant grill in that weather? up here in Canada we grill year round. Snow dont stop us from drinking and grilling!
Haha!! Why, thank you! My belly is full of steak, potatoes, sister Schubert rolls and Buffalo Trace Bourbon....
