I kept them salted in the fridge for about 24 hours before cooking. Cooked right over red hot coals. Still came out super pale. What am I missing?
by Marklariusz
36 Comments
Ok-Lingonberry-8261
Did you pat them dry with paper towels immediately before cooking?
PsyKhiqZero
While in the fridge were they covered or uncovered? Where they one a plate or wire rack.
RumIsTheMindKiller
Are you covering them in the fridge? Likely they may still be wet and the grey area steams and doesn’t grill. Really make sure they are dry before grilling
SpacklingCumFart
Its odd they still look that wet after dry brining that long in the fridge.
CFSett
Too far away from the heat. Used to have this problem on my old gas grill. Use a charcoal basket or a vortex to contain the coals and get them really close to the grate.
imakecooltools
Flipped to soon and not enough heat
Ckn-bns-jns
Because you touch yourself at night.
WaterChicken007
Wet surface, not enough heat, overcrowded grill are the usual suspects.
Try cooking them with at least 2” of separation between them. Lid on, vents wide open. Maybe a larger grill that will allow for more charcoal and air circulation within it. Also use normal charcoal, not lump.
MkeYosh
Coals may be super hot but I doubt the grill and grass are hot
Minimum-Barracuda911
yea this looks like a grill grate temp issue to me, especially with the thickness of those grates, that’s a lot of round metal to get heated up, could take a little while.
MaxFury80
Needs more heat
downshift_rocket
Lots of helpful advice here…
You want to make sure – all sides of the meat have good airflow while they are salted in the fridge. They should go on the grill bone dry.
Let your grill come up to temp. You want the grates red hot.
WaldoDeefendorf
i would like to see a temp gauge at grate where the steaks are going. Not hot enough is my guess. A bigger pile of coals also. The hottest spot looks kind of small. I’ll forget to dry brine or pat them and just throw them on and the get a nice malliard action so I seriously doubt that is the problem.
stugotz07
It’s one simple issue. Get the grill hotter and give them more time on each side of you want more color.
nazbot
Steam.
You have moisture somewhere which is evaporating and steaming the outside instead of charring it.
As others have said:
1. Pat dry 2. Dry brine overnight in fridge uncovered on a wire rack 3. Get grill hotter before you put them on 4. Bring them to room temp before putting on so you get a more even cook
Careful_History_9248
Horse meat
AMDeez_nutz
I wouldn’t even know how to get it like this, even if I tried.
Bubbly_Pear_8044
Overcrowding the grill, improper dry brining, not hot enough. Did you cook with the lid on or off?
Greenfirelife27
Your meat is wet and flipped too soon.
mainbrac93
That natural charcoal doesn’t seem to burn as hot or as long as traditional briquettes IMO
RASCALSSS
How often are you flipping them? Should only flip once after about 6 minutes then give them another 6. Don’t overcrowd.
xxMalVeauXxx
Water. They’re being steamed. They were wet when you put them on the grill. Dry them well (papertowel, etc). Season. Throw on hot. If you let them sit and they’re wet and let seasoning sit and draw out moisture, they’re wet, and then throw them on any heat, they steam and you get steamed meat.
VikingWarrior793
Lack of heat, flipped too early, lack of seasoning and a binder.
ColonelBungle
Triple the amount of coals or, if you can, lower the grate.
jizzbandito
Not hot enough. Steaming.
DatDoughBoi
Not hot enough my friend
Old_Manner4779
Let the meat get to room temperature. Grill has to be way hotter. You need flame.
gcawad
Hold your hand over the grill at steak level. A red hot grill means you would have to pull away within a second, less than 2
SledgeH4mmer
In addition to what others said, try brushing them with oil right before searing. It’ll cause some flare ups. But you can’t not get a good char that way.
BarkimusPrime
If you want the big secret method I use these days: I get my torch and I torch the fat and let it drip into the coals under the steak. Ill do it with it stood up, fat side down. Itll throw flames well above the grill and steak and get you wonderful sear.
Takes a few seconds to get the drips and flames up over the grate. Works every time.
Many_Act_2990
Unpopular opinion but I get much better sear when I salt after cooking.
Prime_117
Not hot enough
Lightyear71
More heat.
beltedgalaxy
Those steaks look pretty wet. You should always cook with meat as dry as possible to encourage the Maillard reaction. Use stacks of paper towels to ensure the entire exterior is as dry as possible. You also need pretty high heat, although those colas do look hot. Also ensure you don’t have any moisture being trapped in the grill.
CrownedHeads
You gotta click your tongs in the secret pattern. This is the art of the steak
36 Comments
Did you pat them dry with paper towels immediately before cooking?
While in the fridge were they covered or uncovered? Where they one a plate or wire rack.
Are you covering them in the fridge? Likely they may still be wet and the grey area steams and doesn’t grill. Really make sure they are dry before grilling
Its odd they still look that wet after dry brining that long in the fridge.
Too far away from the heat. Used to have this problem on my old gas grill. Use a charcoal basket or a vortex to contain the coals and get them really close to the grate.
Flipped to soon and not enough heat
Because you touch yourself at night.
Wet surface, not enough heat, overcrowded grill are the usual suspects.
Try cooking them with at least 2” of separation between them. Lid on, vents wide open. Maybe a larger grill that will allow for more charcoal and air circulation within it. Also use normal charcoal, not lump.
Coals may be super hot but I doubt the grill and grass are hot
yea this looks like a grill grate temp issue to me, especially with the thickness of those grates, that’s a lot of round metal to get heated up, could take a little while.
Needs more heat
Lots of helpful advice here…
You want to make sure – all sides of the meat have good airflow while they are salted in the fridge. They should go on the grill bone dry.
Let your grill come up to temp. You want the grates red hot.
i would like to see a temp gauge at grate where the steaks are going. Not hot enough is my guess. A bigger pile of coals also. The hottest spot looks kind of small. I’ll forget to dry brine or pat them and just throw them on and the get a nice malliard action so I seriously doubt that is the problem.
It’s one simple issue. Get the grill hotter and give them more time on each side of you want more color.
Steam.
You have moisture somewhere which is evaporating and steaming the outside instead of charring it.
As others have said:
1. Pat dry
2. Dry brine overnight in fridge uncovered on a wire rack
3. Get grill hotter before you put them on
4. Bring them to room temp before putting on so you get a more even cook
Horse meat
I wouldn’t even know how to get it like this, even if I tried.
Overcrowding the grill, improper dry brining, not hot enough. Did you cook with the lid on or off?
Your meat is wet and flipped too soon.
That natural charcoal doesn’t seem to burn as hot or as long as traditional briquettes IMO
How often are you flipping them? Should only flip once after about 6 minutes then give them another 6. Don’t overcrowd.
Water. They’re being steamed. They were wet when you put them on the grill. Dry them well (papertowel, etc). Season. Throw on hot. If you let them sit and they’re wet and let seasoning sit and draw out moisture, they’re wet, and then throw them on any heat, they steam and you get steamed meat.
Lack of heat, flipped too early, lack of seasoning and a binder.
Triple the amount of coals or, if you can, lower the grate.
Not hot enough. Steaming.
Not hot enough my friend
Let the meat get to room temperature. Grill has to be way hotter. You need flame.
Hold your hand over the grill at steak level. A red hot grill means you would have to pull away within a second, less than 2
In addition to what others said, try brushing them with oil right before searing. It’ll cause some flare ups. But you can’t not get a good char that way.
If you want the big secret method I use these days: I get my torch and I torch the fat and let it drip into the coals under the steak. Ill do it with it stood up, fat side down. Itll throw flames well above the grill and steak and get you wonderful sear.
Takes a few seconds to get the drips and flames up over the grate. Works every time.
Unpopular opinion but I get much better sear when I salt after cooking.
Not hot enough
More heat.
Those steaks look pretty wet. You should always cook with meat as dry as possible to encourage the Maillard reaction. Use stacks of paper towels to ensure the entire exterior is as dry as possible. You also need pretty high heat, although those colas do look hot. Also ensure you don’t have any moisture being trapped in the grill.
You gotta click your tongs in the secret pattern. This is the art of the steak
Not enough heat. Maybe a little oil on each side.
What kind of grill?