It's my third time using the bbq and I just can't seem to get it right, took it off at 135°F – if I was to take it off the frying pan in the house 135 is usually perfect for me (last picture). But in this instance the steak seems to be more medium and it was a lot tougher than I'd like and I'm not sure where I'm going wrong!
by Lfcbill
11 Comments
I’ve found that on the grill there is more carry over heat. Try a thermostat or a probe and what the internals rise. Whatever the delta is, sub that from your target temp and try again.
chewy or not chewy mostly comes down to the quality of your meat
BBQ your steak to 130 and wrap to sit a few minutes. The grill is super hot, heat is different so I cook a wee less and let it sit.
Too cold when you started
What kind of cut is it?
Needs to be almost warm room temp.. seared very high..crusted and finished in the oven..it’s about an hour process… That’s not a rib eye either, that looks like a London broil.
Lots of variables but damn! Your cast iron steak looks perfect. Tough bar to live up to. (Both look great though)
It does look like your grilled steak is coming out close to medium well rather than medium rare. For the difference in the two, that could be caused by variance in your thermometer readings or variance in your carry over cooking.
Is it cold where you’re cooking. I’ve noticed that that sometimes affects my temperature readings. Additionally, do you typically rest your steaks? If you’re pulling at 135 I’d guess no? Maybe the grilled steaks are hanging out for longer giving them carry over cooking your cast iron steaks don’t receive.
Well, that’s what you get when you grill a Wookiee.
Definitely let it warm to room temperature and take it off a few minutes earlier. But as someone said quality of meat matters and sometime you just get a chewy piece of meat.
Side note – When living in the UK I’d go to Waitrose butcher and buy all their steak that was ‘old’ when it loses its bright red look and they discounted massively. You get some really nice aged steak for half price!!
It just looks like low quality steak to me as there seems to be very little marbling.
Barely any marbling