I use salt and olive oil only. Heat that grill to over 600 degrees then lower to 450 degrees, 2 minutes, turn them 180 degrees another 2 minutes for good cross hatch, flip them, grill for 2 more minutes DONE! We like them rare. I really load the steaks with salt!
My great steak secret is a few chopped up sheets of Steakumms seasoned with Montreal Steak seasoning and Beanos submarine sandwich oil, fried til the pink's all gone and served up on an Amorosos roll.
I dry our steaks well and sprinkle heavily w salt. I then sear them (sear unit of grill) a min per side. then bake in cast iron skillet where I’ve melted butter and sautéed garlic 4-5 mins @400. I baste steaks and let them rest.
I prefer the reverse sear method for really thick steaks (1.5 inches thick or more like a porterhouse). Heat the grill to about 250 and indirect heat. Season steak and put on the grill cold. When the steak temp reaches around 95-100 degrees, take off and cover with foil. Crank up the grill to 450-600 and direct heat. Once up to temp, put the steak back on. After 2 minutes, rotate steak 45 degrees to get those great looking crosshatch marks. After another 2 minutes, flip and repeat. Watch temperature and remove at desire doneness. usually in the 125 to 135 degrees range for medium rare to medium. I like this method since it allows time for the center to cook a bit without drying everything out.
I even do this on a pellet grill, although I also use grill grates to get higher temps (grillgrate.com).
I use salt and olive oil only. Heat that grill to over 600 degrees then lower to 450 degrees, 2 minutes, turn them 180 degrees another 2 minutes for good cross hatch, flip them, grill for 2 more minutes DONE! We like them rare. I really load the steaks with salt!
My great steak secret is a few chopped up sheets of Steakumms seasoned with Montreal Steak seasoning and Beanos submarine sandwich oil, fried til the pink's all gone and served up on an Amorosos roll.
You asked and I gave
Also I'd never seen the Standard American Diet abbreviated before reading my first patient visit notes,
"SAD? Geez, this guy doesn't mince words." *quick duckduckgo search* "Ohhh."
I dry our steaks well and sprinkle heavily w salt. I then sear them (sear unit of grill) a min per side. then bake in cast iron skillet where I’ve melted butter and sautéed garlic 4-5 mins @400. I baste steaks and let them rest.
I prefer the reverse sear method for really thick steaks (1.5 inches thick or more like a porterhouse). Heat the grill to about 250 and indirect heat. Season steak and put on the grill cold. When the steak temp reaches around 95-100 degrees, take off and cover with foil. Crank up the grill to 450-600 and direct heat. Once up to temp, put the steak back on. After 2 minutes, rotate steak 45 degrees to get those great looking crosshatch marks. After another 2 minutes, flip and repeat. Watch temperature and remove at desire doneness. usually in the 125 to 135 degrees range for medium rare to medium. I like this method since it allows time for the center to cook a bit without drying everything out.
I even do this on a pellet grill, although I also use grill grates to get higher temps (grillgrate.com).