Got even hotter than expected. Had it on the first side for like 2 minutes maybe and was like oh dang that’s looking a tad crisp.
Anyways, sous vide these filets from frozen at 125 for about two hours while I was finishing up work. Pat dry. SPG. Quick sear. Dinner is served.
by Any-Virus7755
8 Comments
That’s a new one for me. Looks fast!
I have to try this! I’ve done steaks many different ways but not this yet. I just posted the other day and some guy couldn’t believe I grilled steaks on a flat top. I love seeing Ann the different methods and turn outs. This looks awesome.
This is awesome! However I’ll probably toss a cast iron skillet on it instead of my grate.
Nothing a little chainmail scrubbing can’t take care of. I use 1 specifically for the grill, just so I don’t care if the bottom has some soot on it.
“Grate” method to use. That kind of heat can burn your seasoning pretty good. If you’d like to, try just salting the meat only hit it with the flame and add the seasoning just after. It’s good both ways but just another option. Looks delicious chef!
Quick tip. If you are going to do this over such high heat, don’t let the rack preheat, or you will get really burnt grill marks, as you can see. Put the rack down and put the meat on. You’ll get an even sear.
I saw someone do this but use the chimney upside down so you don’t use as many coals. I tried it with ahi tuna and it works really well!
That good looking steak should be treated to some sticky rice.