Chiles
Senior Cook
I've got all the right hardware but I'm not getting the results I want when I execute. Here's the low down...
The better steaks are coming in 2" thick cuts at my local specialty markets. I want them cooked rare to med-rare. I'm cooking over my TEC Infrared which can get really, really hot, perfect sear marks. I am not having ANY issues with flare ups but you can char them quick if you are not careful
So I take the steaks out of the fridge and coat them with Montreal steak seasoning and allow them to sit covered on the counter until they come up to closer to room temp. No more then 2 hours. I then take them over to the pre-heated grill and lightly spray the meat directly with cooking spray then plop on the grid. I execute my turns (45 degrees to make the sear marks then flip) with just a few minutes per side.
I use my thermo pen to measure when the inside hits 120 degrees and pull off to rest for a few minutes. The problem is they continue cooking and by the time I cut into them, its a very warm pink center (read more like medium to medium well.
What temp are you guys pulling off the thicker cut steaks to deliver a cooler pink center?
The better steaks are coming in 2" thick cuts at my local specialty markets. I want them cooked rare to med-rare. I'm cooking over my TEC Infrared which can get really, really hot, perfect sear marks. I am not having ANY issues with flare ups but you can char them quick if you are not careful
So I take the steaks out of the fridge and coat them with Montreal steak seasoning and allow them to sit covered on the counter until they come up to closer to room temp. No more then 2 hours. I then take them over to the pre-heated grill and lightly spray the meat directly with cooking spray then plop on the grid. I execute my turns (45 degrees to make the sear marks then flip) with just a few minutes per side.
I use my thermo pen to measure when the inside hits 120 degrees and pull off to rest for a few minutes. The problem is they continue cooking and by the time I cut into them, its a very warm pink center (read more like medium to medium well.
What temp are you guys pulling off the thicker cut steaks to deliver a cooler pink center?