Monster Steak

[Constance]

The steak tasted delicious, but Kim left it on a few minutes too long, and it was not as rare as we like it. It was still tender and juicy, though. And he was cooking after dark.

[Jeekinz]

I grilled a 3#+ London Broil a few days ago. I seared both sides over high heat for about 5 minutes per side, before the 1/4 turn on the last side, I dropped the heat to med-low for an internal temp of 135, and let it sit for 10 minutes. It finished med to med rare which what I was aiming for. I think if you finished the final sear over high then removed, it would come out with a nice crust, but rare in the middle.

[Constance]

That's exactly how ours turned out, Jeekinz. I'll make a note of your timing suggestions, and we'll try it that way next time we get one of these big babies.

[Jeekinz]

My grill can reach some serious temps. It was at 550 when I first put the meat on. There really is no room for error grilling a large piece of meat like that, and you have to be real good trying to use the 'poke test'. My cut was wider on one end, like a triangle, so when I lowered the burners I had one at medium and the other at low to compensate.

No interruptions, easy on the cocktails and it should turn out fine.

[evenstranger]

One recommendation I've seen for cooking larger steaks is to put the steak on a pan and stick it in the oven on low heat first, about 200 F, for maybe 20 minutes, then sear each side for 2-3 minutes. With most steaks that start off being seared first, then cooked slowly at the end, a wide band of grey well-done meat surrounds a small band of medium rare in the center. By starting off with low heat, you get a very narrow band of well done under the sear, and lots of pink, juicy medium rare in the center. In addition, by bringing the internal temp of the steak up to about 100-110 degrees before searing, you activate the enzymes in the meat to naturally tenderize it before you cook it. I've tried it this way many times and steaks have always turned out juicy and tender.

Enjoy!

[Paymaster]

Mine are not complicated at all. Extreme high heat sear both sides and hope it moos when I cut into it. RARE is the way for me.

[evenstranger]

Of course, my favorite description of a perfect rare steak (not mine, someone elses)...

"Talk dirty to it til it blushes."

[Paymaster]

Quote:

Originally Posted by evenstranger Of course, my favorite description of a perfect rare steak (not mine, someone elses)... "Talk dirty to it til it blushes."

I like that, I will have to use it myself.

[beerco]

Quote:

Originally Posted by GrillingFool Probably a bit late to the table so to speak, but I'd shoot for 130 degrees. My 3/4 inch ribeye the other night was just barely past rare at that temp in the center. Katie... do you snack on lean raw cow while slicing it up for cooking? YUMMMM!!!

I agree but you'll probably have to pull a smidge early to let it get to 130. I would also recommend allowing the steaks to come up to room temp at least.

Another method is to put them in a ziplock bag with a warm water bath to bring them up to 90 to 100 internal before throwing them on for a very brief sear, just enough to get the crust going. Be careful though as it's easy to overcook on accident, especially with thinner steaks (like under 1") DAMHIKT.

[middie]

Where the heck is my steak ?????????