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Discussion in 'Grilling Beef' started by rubrchickenhead, Jan 25, 2013.
Nothing fancy, just wanted to show off my cast iron grill grates by Craycort
Very nice! Have you tried the reverse sear yet?
Once you do you will never want your steak any other way!!!!
here is a fast replacement for the reverse sear.get the grill screaming hot. 700 deg. minimum. nothing wrong with hotter. make sure you give the grates long enough to get hot. bring the steak to room temp. 1" minimum steak, thicker is better, throw the steak on for 1 to 2 min. flip cook desired about 1 more min. for MR let rest for 10 min.
now that you have cast iron grates. you need to work on AS SEEN ON TV GRILL MARKS!
Steaks look really good!
Your cast iron grates look fantastic. It looks like your grill is round. Must be an egg.
I have been using the reverse sear method for cooking steaks for a long time now and the only reason that I would consider replaceing it would be if I didn't have the time to use it. The only two ways that I have ever found to get the exact same color all the way through from top to bottom, in my case medium rare 134 degrees is with the reverse sear and sous vide. The reverse sear takes about 25 minutes.
I've made steaks by reverse sear before, so I know how good it gets... Speaking of reverse sear I made a pork whole loin by reverse sear and it was the best way I've prepared pork loin.
I need to work on getting those picture perfect sear marks next time! Oh, and those grates are on my 22.5 OTG if you're curious.
Thanks for looking!
Good looking grates and meat !
Is it worth the 90$?
They're nice but imo the hinged weber grates and this is the way to go for searing w/ grill marks..
i have the same cast iron pan. it works great on a grill. after i use it. i flip the pan over and let it burn out on the grill. then rub it down with oil.
Exactly how I do mine, I buy a roast and slice about 1-1/4" thick, salt for an hour at room temperature, rinse, jaccard, throw on grill minimum 600°
1 min rotate 1 minute (crosshatch)
1 minute rotate i minute pull (crosshatch)
Add a bit of soy for better crosshatch and when meat is flipped, flip to another hot spot on the grill.
RubrChickenhead great job.
I think this is a home run for me, is the pan just used for searing? Or do you Finnish off on the grill?
Do you have a link for it?
Never mind I just ordered 25$ shipped
Actually i love the reverse sear...only way to do thicker steaks imo. Cook to 110ish IT...then heat up a tad of oil in the pan and sear it up to get some caramelization going on. It'll give great sear marks also. If it's a thin steak then you can go straight to the pan on or off the grill.
Got my grill pan, works great!
Yea i just used mine tonight for fish...love it. For steaks get it screamin hot 550-650 and sear it up!