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Originally Posted by Fire Me Boy!
Thanks. Those were some of the better steaks I've grilled recently. I bought an enameled cast iron grate, and it totally screwed up my normal timing for a bunch of my steaks as I re-learned my grill. Those grates hold a lot more heat and were helping to cook the meat faster. These were decently thick, so I got a good sear and then took them off direct heat - before the cast iron grate, I could cook over direct for the entire time without overcooking. And, I was basically camped out there with my Thermapen so I didn't **** up $40 worth of meat.
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And I've seen those Costco steaks, they really do look quite nice. Will they cut to order?
I certainly have gone to 2" steaks being as thin as I go. Since we eat hibachi-style (standing around eating right off the cutting board) I've even gone to asking the butcher to angle his cut so one end/area is slighty more rare than the other once rested, and it works surprisingly well, and we don't have to cook 10 pounds of vein-clogging red meet to get it like we each like it.
Between that and and using the side-burner outside, I think I've just about nailed it with one steak at 2-2.25" feeding us all.