Hi All, I have been cooking beef scotch fillet steaks on my Family Q for a while and having inconsistent results.
I get the steaks cut from the butcher about 1 1/2 inches thick, and cook them about 5mins each side, 10mins total, turning them even 2.5mins to get the cross-hatch grill marks.
Sometimes they turnout perfectly and you could almost cut them with a spoon. Other times they still have the same pinkness like in the photo but are nowhere near as tender.
I always probe and aim for around 125°F and then let rest under alfoil for about 5mins.
Any tips or tricks?
Cheers
by vrbt150
8 Comments
Remove from fridge ~30-60 min before cooking. I get way more consistent results that way.
try reverse sear. 250 degrees until it reaches 115 degrees and then sear it off.
Could be due to the quality of beef you’re getting too. not to say that they’re bad, but others are going to be a bit more tender than some. People put too much stress on the cooking technique when there are things we can’t help. looks like a really nice steak man!
Its not the cooking technique, its the specific cut. Not all are the same. Even with prime cuts that are more fatty can sometimes not have the tenderness you expect
That’s what makes bbq so challenging. Getting the same consistent results every time is actually difficult and why BBQ competition is actually pretty hard to consistently place
Sourcing the same cut from the same vendor every time will increase your chances of consistency, but they are always variables.
To add on to what other people are saying, you cooking technique sounds consistent, so it may not be how you are cooking it. What do the steaks themselves look like when you buy them? Do they have the roughly the same amount of marbling, etc?
It’s probably just variations in the beef. You’re simply grilling the steaks, meaning you’re doing very little to affect the tenderness (as long as you’re not over cooking them, which you’re not)
All that being said a good dry brine may generally improve your process.
I don’t think you’re doing anything wrong.
I have a Q1200. I’ve gotten better results doing lower temp, longer. The times I’ve tried to do hot & fast, I’ve overcooked the meat. 🤷🏻♂️
It’s probably the state of the steak itself, before you cook it.