OK, now I'm pretty good with the grill... and everyone loves when we grill out. However, last night I used a "new technique" I read about on lobels.com. The trick is when to use evoo, salt and pepper. I usually brush with a little evoo, then season the steak. NO!!!
This is from their website...
quote:
Rub both sides of the steaks with coarse kosher or sea salt and freshly ground pepper. (No EVOO yet)
Sear the steaks for 2 to 3 minutes on each side.
After the steaks have been seared on both sides, remove from heat, and brush both sides with extra virgin olive oil. This will help form the crust that adds the touch of perfection. Return the steaks to heat and cook on both sides to a desired doneness. If using a gas grill, reduce the heat to moderately hot to hot. Or, use indirect cooking for gas, charcoal, or wood-fired grills and move the steaks to the warm side of the grill.
WOW!!! We did this last night, and you get that perfect "steakhouse crust" on the exterior of the meat, and the inside was juicy. I'll never go back to the old way again!!!
Go HOKIES!!!
Posts: 4865 | Location: North Plainfield, NJ | Registered: Oct 24, 2001
I should add... evoo causes flair-ups (obviously). So I turned off the middle burner, and kept the other 2 on high, so as to finish cooking using indirect heat.
Go HOKIES!!!
Posts: 4865 | Location: North Plainfield, NJ | Registered: Oct 24, 2001
Another way to look at this is to keep your grill properly oiled. Wipe down the grill with EVOO just before putting on your steaks. It will help with the sear and crust formation.
Romeo and Juliet are together in eternity....
Posts: 4347 | Location: Elk Grove, CA, USA | Registered: Dec 06, 2003
DVD I respectfully disagree. The oil on the meat is what forms the crust. If I were to oil the grate, I'd (presumably) only get the crust where the steak hits the great... not all over the surface.
Go HOKIES!!!
Posts: 4865 | Location: North Plainfield, NJ | Registered: Oct 24, 2001
Originally posted by mwagner7700: The oil on the meat is what forms the crust.
I know we've talked about grilling before, but what exactly do you mean by crust? Is this hard? I've never used EVOO or any oil on my steaks. I want them to melt in my mouth, crust doesn't sound good. However, I will give it a try just to see what you are talking about.
When done correctly, the exterior will be slightly harder than the interior... I'm not talking shoe leather here.
I remember how you like your steaks, and I don't think you'd enjoy this. If I remember correctly, you like the same "consistancy" all the way through. Personally, I prefer a seared (I guess you could call it crust) on the exterior surfaces. All the NY steakhouses (at least the ones I've been to) cook it this way.
Go HOKIES!!!
Posts: 4865 | Location: North Plainfield, NJ | Registered: Oct 24, 2001
If you're going to put oil on your grill, use peanut oil with a high smoke point. No matter what oil you use, it'll burn off quickly when the grill gets hot.
Just one more sip.
Posts: 22074 | Location: NY | Registered: Oct 18, 2001
Thanks for the link and suggestion. I've never used evoo in grilling steaks, I'll have to give this a try. I make a rub out kosher salt, course black pepper, dry mustard, garlic powder and rosemary. I sear each side about 2-3 minutes and then finish cooking using the indirect method on a gas grill. Filets come out very juicy with alot of flavor from the spices.
Posts: 52 | Location: CT | Registered: Feb 21, 2005
Originally posted by Board-O: If you're going to put oil on your grill, use peanut oil with a high smoke point. No matter what oil you use, it'll burn off quickly when the grill gets hot.
Good call, I rub oil after on my grill after a good cleaning. I hate when people tear chicken breasts.
------------------------------ "All men will hate you because of me, but he who stands firm to the end will be saved." Matthew 10:22
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Posts: 1308 | Location: Illinois | Registered: Jun 29, 2005
Originally posted by mwagner7700: Grill for 2 mins (the searing process), flip and grill other side for 2 mins (again, searing). Brush with evoo and cook until desired doneness.
I consider 2 minutes on each side sufficient for all except the thickest cuts of steak.
What sort of doneness are you after - nailed to a tree during a bushfire? When I stick my fork in my steak I'd better hear "Mooo".
It was my Uncle George who discovered that alcohol was a food well in advance of modern medical thought. - P. G. Wodehouse
Posts: 3411 | Location: Brisbane, Qld, Australia | Registered: Jan 06, 2003
Originally posted by Pauly: What sort of doneness are you after
Med-rare. I won't buy steaks that are less than 1.5" thick... I don't know what kind of grill you use, but 4 minutes total won't cook a 1.5" steak on my Weber Gold Class C.
Jazzman, I use sometimes a similar rub, but it depends on my mood. It also depends on the cut of meat. If I get stuff from Costco or the food store (which is choice... angus or not) you need to "add some flavor." However, if I buy something from the butcher (prime) you don't want to add anything. The meat is so good by itself and spices would ruin the flavor.
Go HOKIES!!!
Posts: 4865 | Location: North Plainfield, NJ | Registered: Oct 24, 2001
Strange, but with all the cooking I do - I never use Sea Salt. I just don't have it in the house and never thought about using it, but I hear people talk about it.
Does it make a big difference in what you guys cook? Do you use it all the time?
Posts: 7145 | Location: Long Island, NY | Registered: Sep 27, 2003
Strange, but with all the cooking I do - I never use Sea Salt. I just don't have it in the house and never thought about using it, but I hear people talk about it.
Does it make a big difference in what you guys cook? Do you use it all the time?
Yes. I always have 3-4 different ones around at all times. I even have a salt urn and occasinally grind up coarse sea salt with a mortar and pestil for table use with food as needed.
Joe ----- Wine is like potato chips around me...if it's open, it's gone.
I don't think you have to use sea salt, but the salt should be coarse. You can use Montreal Steak Seasoning which has coarse salt. I vary what I put on steaks that I grill.
Just one more sip.
Posts: 22074 | Location: NY | Registered: Oct 18, 2001
I'm kinda' like Joe. Currently, we actually have 3 different types of salt (that I use for cooking) in the house. Kosher, a "regular" sea salt, and a grey sea salt. Actully, for my tastes the difference is slight. The sea salts are slightly "saltier" than the kosher... with the grey being (but only very, very slightly) saltier than the normal. The kosher salt we use is a good coarseness. We have a salt grinder (just like a pepper grinder) for our sea salts.
Since I like salt, I've been cooking with the sea salts lately.
Go HOKIES!!!
Posts: 4865 | Location: North Plainfield, NJ | Registered: Oct 24, 2001
Not to sound pompus, but pick up some sea salt and a grinder. I can taste the difference between iodzed and other salts when salt is featured (for instance on steaks, in rubs, or when we steam up some veggies, add a dash of olive oil and some salt and pepper, etc.). Plus, the coarseness adds a nice texture.
Go HOKIES!!!
Posts: 4865 | Location: North Plainfield, NJ | Registered: Oct 24, 2001
Originally posted by Board-O: If you're going to put oil on your grill, use peanut oil with a high smoke point. No matter what oil you use, it'll burn off quickly when the grill gets hot.
Since I been using Peanut oil instead of EVOO, I never get that too thick of crust that I sometimes got with EVOO.
Posts: 227 | Location: Pasadena, CA | Registered: Jan 17, 2005
