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Post by tiller2 on Jan 15, 2020 11:46:21 GMT -5
I've used this method ever since Blues Beat posted it on the old forum in 2010. He said he learned it from a TV show, featuring a chef from one of the big steakhouses. We agree that it produces the best steaks we've ever cooked.
"For big steaks 1 1/2 to 2 inches I did rib eyes; the show did strips. "Take your steaks and sprinkle each side with some Kosher salt and cornstarch, rub both into the steak making sure its completely covering each side. Place them on a plate and put them in the freezer for 30 minutes.
"Remove and grill on a high flaming heat for 6 minutes on each side. (I put my steaks under the broiler, on high, for 5 minutes the first side, 5 minutes the second side, before cutting in and checking, and maybe adding another minute--tiller2)
"The chef went on to explain that the freezer's low humidity along with the salt imitates a sort of quick dry aging of the meat; she also advised that the salt and cornstarch causes a crisping of the outside sealing in the juices, the lowering of the inside temperature allows a high heat grilling without over cooking the middle. "I know cold meat on a grill, salt before cooking ... not done. Brother men, believe me on this one, they came out Un frigging believable, perfectly cooked with a nice sizzling outside and red center. *Clutches chest....pause* Try it!" |
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Post by K4 on Jan 17, 2020 8:03:04 GMT -5
I use that method, only I like them rare. I get the old Weber up to 600 degrees then grill for 3:30 each side, let rest covered in foil for 5 min. Comes out perfect every time.
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Post by Mfitz804 on Jan 22, 2020 11:14:00 GMT -5
I use that method, only I like them rare. I get the old Weber up to 600 degrees then grill for 3:30 each side, let rest covered in foil for 5 min. Comes out perfect every time.
That's a plate of "oh hell yeah" right there. |
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GmanNJ
Wholenote
somewhere deep in the swamps of Joisey
Posts: 315
Formerly Known As: Your Friendly Neighborhood Gman
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Post by GmanNJ on Jun 29, 2020 11:03:19 GMT -5
I agree on the salting. The enzyme activity that occurs does tenderize. I salt and put in the fridge a few hours. The salt draws the moisture to the surface and the fridge dries it out. This concentrates the beefiness of the meat. Place on the counter for 30 min prior to the cook- room temp beef works best with this method.
onto the Weber
set it up for indirect (coals on one side, none on the other)
insert thermo-couple in steak and place on cool side.
When meat hits 100 degrees then sear both sides on hot side of grill
pull at 120-125 degrees and cover with tin foil. This rest period allows the juices to flow back into the steak so when you cut the meat it dont leak out
Cary over cooking (on the plate covered with foil) will raise the temp about 10 degrees in 10 min
result is perfect med-rare with a crust and no gray edge when you cut it
this is best with a 1.5"-2" steak. Not so good with thin cuts
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Post by Auf Kiltre on Jul 2, 2020 13:45:13 GMT -5
I remember this recipe (and Blues Beat. Come back!). Last night I bought a couple of premade Wagyu hamburger patties from H-E-B and tried the corn starch on them in the same manner. Finished off with swiss cheese and sauteed mushrooms/onions. They were excellent.
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