Weber kettle, seared for 3ish minutes both side, planned on going indirect heat but pulled it early at 128 degrees.
by doggbois
5 Comments
lostdragon05
Looks good, would eat. It could be better, but definitely a worthy effort and probably better than many restaurants. I like to get mine cut a little thicker so I can reverse sear easier and get a really good crust. I highly recommend the Slow N Sear charcoal basket, grate, and drip pan. That and the Vortex are my MVPs of kettle accessories.
My steak process for the kettle: salt generously the night prior (do not skip this part!!), leave uncovered in fridge, hit with pepper (and maybe garlic powder) when I take out to cook. Put a little charcoal in the corner of the Slow N Sear, get it going with a tumbleweed. Get the kettle to 250, put the steak on and throw some wood on the coals for smoke. I use a Venom controller and have a probe from it in the meat also and when it gets to about 80-95 or so I start a chimney of charcoal (or 1/2 chimney for 2 steaks). When the steak is about 15 degrees below target temp, dump chimney of new hot coals and spin the grate so steak are over coals. Sear about 2 min per side right over very hot coals for a very good crust.
My wife won’t eat steak at restaurants because it’s not as good as mine.
markbroncco
Looks good enough for me! What cut is this, OP?
meh44444
Turn it 90 degrees while searing for a pretty cross-hatch pattern. Otherwise looks like you nailed it.
nackerman3189
Nailed it.
No-Examination9611
Looking 👍 keep up with your grilling. You will find what works best for you and enjoy your improvement
5 Comments
Looks good, would eat. It could be better, but definitely a worthy effort and probably better than many restaurants. I like to get mine cut a little thicker so I can reverse sear easier and get a really good crust. I highly recommend the Slow N Sear charcoal basket, grate, and drip pan. That and the Vortex are my MVPs of kettle accessories.
My steak process for the kettle: salt generously the night prior (do not skip this part!!), leave uncovered in fridge, hit with pepper (and maybe garlic powder) when I take out to cook. Put a little charcoal in the corner of the Slow N Sear, get it going with a tumbleweed. Get the kettle to 250, put the steak on and throw some wood on the coals for smoke. I use a Venom controller and have a probe from it in the meat also and when it gets to about 80-95 or so I start a chimney of charcoal (or 1/2 chimney for 2 steaks). When the steak is about 15 degrees below target temp, dump chimney of new hot coals and spin the grate so steak are over coals. Sear about 2 min per side right over very hot coals for a very good crust.
My wife won’t eat steak at restaurants because it’s not as good as mine.
Looks good enough for me! What cut is this, OP?
Turn it 90 degrees while searing for a pretty cross-hatch pattern. Otherwise looks like you nailed it.
Nailed it.
Looking 👍 keep up with your grilling. You will find what works best for you and enjoy your improvement