Got tired of the reverse sear and sous vide, so went back to old fashioned grilling. Let me what you think!
A bit more gray band than I would have liked, but still tasted great.
by what_is_a_redditor
42 Comments
AuntLydiaSucks
Beautiful cook man, good job!
North81Girl
Yummy
chiefincome
Those sear marks probably can be seen from the space station, looking realllll good!
Grammar-Unit-28
I’d take this over sous vide any day of the week. Nicely done.
Ok-Passage8958
Looks awesome!
Reverse sear is great, but sometimes you just don’t have the time. A little grey band won’t hurt.
Icy-Section-7421
Classic, perfect, and superior to any other method
triMeat
Looks awesome!
warriors17
Are those enamel covered cast iron grates you’re using?
hashtagprayfordonuts
Grill marks bud. A1 marks.
l2ozPapa
Grilling on charcoal is the #1 way in my opinion
Due-Struggle6680
There’s a place in my heart for every method of steak. Except one.
Looks great, *if* i was nitpicking id say there’s more gray than is ideal. However my steaks always suffer from this same fate to the detriment of Noone except my own perfectionism. Learn to let go and just enjoy the food.
sgtrecon212
Looks great to me!
brodhibro
Sear marks are legendary. Would smash with the power of a thousand pirates.
BureauOfSabotage
I messed about with sous-vide and other reverse sear methods. Great results, but it seemed a bit too involved and not as “pure.” Just using a combination of direct and indirect heat on the grill yields the same results, with just a little less margin for error if you’re targeting a highly specific temp.
Shorelines1
In my opinion, your grill marks are way too dark. Most people want them to be dark brown but not black. (Dark brown is caramelization and good. Black is burnt or city and taste bad and is unhealthy)
That means you should turn the meat more. A turn is like clockwise by 90°. As opposed to a flip. I actually turn the steak so often I have no grill marks just dark brown crust from edge to edge.
thrashcountant
Beautiful marks and a great center!
Hotshot081
I love some tasty rib steak! It’s pretty hard to get that exact cut around my parts which is a shame.
Mirabeau_
Don’t kill me Reddit but I really feel like if you feel confident with your ability to grill a steak on a grill, then reverse searing or sous videing is just not worth the effort 99% of the time. These pictures are the proof
New_Fact7527
Reminds me of Sizzler!
goonatic1
Gray band isn’t even that big of a deal honestly, people are such babies about it, I’d gladly accept a little gray band for great grill marks and wonderful grill flavor any day. And before anyone says anything, yes, I know you can grill steaks and not get a gray band.
Disastrous_Leek9620
Gorgeous
warrior5715
Damn looks good
ChaosRainbow23
I mean, I would absolutely devour it. Looks fantastic.
I know we are always our own worst critics. If it’s not *PERFECT* we point out every imperfection.
That band would bother me as well. Lol.
Great job, dude…
AZD21
Looks delicious. Sharpen that knife!
eight_minute_man
That’s a lot of heat. What kind of grill, what fuel. I like more of a smooth gradient from crust to pink. Were the steaks at room temp? Did you probe the center for done temp – 5?
Ijustthinkthatyeah
Was this on a gas grill? It looks like there might be some grease burning in the grill?
I know how popular reverse sear is but I don’t think it produces the best results. It’s consistent but I think with lump charcoal at least, indirect for too long makes the steak have a different texture. However it helps to have different heat zones though to control how quickly it cooks and the level of sear.
SayNoToFresca
Looks amazing! If I were to guess I’d say they were still cool from the fridge when you put them on. If so, pull from cooler 1 hr before cook and the you can probably get away w/30 secs less a side. Cool meat brings the grey tinge from my experience. Bet they tasted amazing! 👍👍👍 Nice work.
ssibal24
Those outside grill marks only matter for a competition where appearance is scored. Next time, if cooking for friends and family, just worry about the inside. Flip constantly!
mountaindwarf645
I like to do one side of the grill hot hot hot and sear them move to the “cold” Side to come to temp
silverfstop
Yah I’m very over reverse and SV is underwhelming.
Ill_Conference_3332
Looks great! I would eat all of it, although I might try using slightly lower heat but longer cook time for the next one
Equivalent-Pudding68
Respect. Good work!
ratherabeer
Propane or Charcoal grill?
itsmej3
I approve.
MrP_Bio
Just grill my friend – just grill!
Funny247365
Each technique produces great tasting food.
flipedout930
Looks a bit overcooked, but hard to tell.
InvestigatorEnough60
I dunno. Easy to smoke on my pellet grill. 2 hours at 225 for 24 oz ribeye. Pull at 120, rest 10 minutes. Sear 45 seconds at ~ 800 on my Napoleon infrared sear station. Pretty much effortless and damn tasty.
Med rare at 135°, perfectly deep pink.
marijuanam0nk
My buddy swears by his sous vide but it’s already way too many steps for me. Charcoal grill every time, all the time.
Wobbly-Sausage-
Burnt and grey banded, this is not the way.
Uglyjeffg0rd0n
Looks great. To me the beauty of steak is in the simplicity. It is tasty all on its own and doesn’t need much in the way of cooking. I’ve done the reverse sear and it is a better way of cooking for sure. But most of the time I just want to put a thick steak on some fire and get it in my belly.
Legal_Lynx_5230
Looks like perfection to me bud. Hope I get that good one day
42 Comments
Beautiful cook man, good job!
Yummy
Those sear marks probably can be seen from the space station, looking realllll good!
I’d take this over sous vide any day of the week. Nicely done.
Looks awesome!
Reverse sear is great, but sometimes you just don’t have the time. A little grey band won’t hurt.
Classic, perfect, and superior to any other method
Looks awesome!
Are those enamel covered cast iron grates you’re using?
Grill marks bud. A1 marks.
Grilling on charcoal is the #1 way in my opinion
There’s a place in my heart for every method of steak. Except one.
Looks great, *if* i was nitpicking id say there’s more gray than is ideal. However my steaks always suffer from this same fate to the detriment of Noone except my own perfectionism. Learn to let go and just enjoy the food.
Looks great to me!
Sear marks are legendary. Would smash with the power of a thousand pirates.
I messed about with sous-vide and other reverse sear methods. Great results, but it seemed a bit too involved and not as “pure.” Just using a combination of direct and indirect heat on the grill yields the same results, with just a little less margin for error if you’re targeting a highly specific temp.
In my opinion, your grill marks are way too dark. Most people want them to be dark brown but not black. (Dark brown is caramelization and good. Black is burnt or city and taste bad and is unhealthy)
That means you should turn the meat more. A turn is like clockwise by 90°. As opposed to a flip.
I actually turn the steak so often I have no grill marks just dark brown crust from edge to edge.
Beautiful marks and a great center!
I love some tasty rib steak! It’s pretty hard to get that exact cut around my parts which is a shame.
Don’t kill me Reddit but I really feel like if you feel confident with your ability to grill a steak on a grill, then reverse searing or sous videing is just not worth the effort 99% of the time. These pictures are the proof
Reminds me of Sizzler!
Gray band isn’t even that big of a deal honestly, people are such babies about it, I’d gladly accept a little gray band for great grill marks and wonderful grill flavor any day. And before anyone says anything, yes, I know you can grill steaks and not get a gray band.
Gorgeous
Damn looks good
I mean, I would absolutely devour it. Looks fantastic.
I know we are always our own worst critics. If it’s not *PERFECT* we point out every imperfection.
That band would bother me as well. Lol.
Great job, dude…
Looks delicious. Sharpen that knife!
That’s a lot of heat. What kind of grill, what fuel. I like more of a smooth gradient from crust to pink. Were the steaks at room temp? Did you probe the center for done temp – 5?
Was this on a gas grill? It looks like there might be some grease burning in the grill?
I know how popular reverse sear is but I don’t think it produces the best results. It’s consistent but I think with lump charcoal at least, indirect for too long makes the steak have a different texture. However it helps to have different heat zones though to control how quickly it cooks and the level of sear.
Looks amazing! If I were to guess I’d say they were still cool from the fridge when you put them on. If so, pull from cooler 1 hr before cook and the you can probably get away w/30 secs less a side. Cool meat brings the grey tinge from my experience. Bet they tasted amazing! 👍👍👍 Nice work.
Those outside grill marks only matter for a competition where appearance is scored. Next time, if cooking for friends and family, just worry about the inside. Flip constantly!
I like to do one side of the grill hot hot hot and sear them move to the “cold”
Side to come to temp
Yah I’m very over reverse and SV is underwhelming.
Looks great!
I would eat all of it, although I might try using slightly lower heat but longer cook time for the next one
Respect. Good work!
Propane or Charcoal grill?
I approve.
Just grill my friend – just grill!
Each technique produces great tasting food.
Looks a bit overcooked, but hard to tell.
I dunno. Easy to smoke on my pellet grill. 2 hours at 225 for 24 oz ribeye. Pull at 120, rest 10 minutes. Sear 45 seconds at ~ 800 on my Napoleon infrared sear station. Pretty much effortless and damn tasty.
Med rare at 135°, perfectly deep pink.
My buddy swears by his sous vide but it’s already way too many steps for me. Charcoal grill every time, all the time.
Burnt and grey banded, this is not the way.
Looks great. To me the beauty of steak is in the simplicity. It is tasty all on its own and doesn’t need much in the way of cooking. I’ve done the reverse sear and it is a better way of cooking for sure. But most of the time I just want to put a thick steak on some fire and get it in my belly.
Looks like perfection to me bud. Hope I get that good one day