Ok I need some tips

letting steaks sit out for "hours" to come to room temp for whatever reason is a myth and could be dangerous if left out more than 2 hours. 30 minutes salt and seasoning is more than enough to draw out surface moisture to pat dry before throwing on the grill.
 
Like Tafkap said but I do not just add an undermined amount of salt. I use 2 percent of the steak weight. They turn out very tasty and juicy.
 
I use farm raised W Tn beef for starters. Its wayyy better than what I can get at grocery and its 1 1/4 to 1 1/2 in thick. To me that has A BUNCH to do with flavor. I do lightly rub evoo on them and sprinkle Montreal steak seasoning and that's all. I have a ceramic grill that I can get very hot so I like to cook steaks at around 6-700 degrees 2-3 min per side. I then set them off the direct heat and let the pat of butter melt on them before pulling. Let rest 3-5 min before cutting. If you are new to cooking world a therma pin is your best friend, but remember the steak is not a pin cushion, check it once, twice at most so you don't loose moisture.
 
Toss the marinade first of all.

1.5 tablespoons Himalayan salt
2 teaspoons brown sugar
1/4 teaspoon cornstarch
1/8 teaspoon garlic powder
1/8 teaspoon garlic salt
1/4 teaspoon onion powder
1/8 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon black pepper

Dust both sides and rub it in, let it sit at room temp for a hour. Throw it on a hot fire for a good sear for 3-4 mins each side and throw a pat of butter to melt while its on the grill.
 

Latest posts

Back
Top