Mythbusting Grill Marks And Flipping Meat

[RAD]

Interesting article about the so desired grill marks on your steak and why you really don’t want them.

http://amazingribs.com/tips_and_technique/mythbusting_grill_marks_and_flipping_meat.html


Reading the article they talk about how to get the allover brown look and gave GrillGrates  a real nice plug.

http://amazingribs.com/BBQ_buyers_guide/guide_to_grill_grates.html

[drholly]

I love these "myth busting" articles, especially when very "authoritative" authors lock horns. I find a lot of "sense" in this one. My favorite / best tasting steaks have almost always come from a cast iron pan or reverse sear technique. My casual comparison to those with beautiful marks favors the allover "crust".

However, as many say - "we eat first with our eyes." And, popular magazines and TV chefs tell us to look for the perfect marks. I'd bet the average person will tell you that the steak with the marks tastes better... And the average backyard "griller" will feel a bit of a failure without the "marks."

[Jaxon]

Dang...I told Deb the same thing...if we have friends over for steak and they don't see the sear marks, they will wonder if I even know how to cook a steak.

You can talk about it all you want to, but folks see the marks and want THAT steak.  We are so inclined to let other people tell us what we should like.

I can follow the science and the logic in this article and I guess they are right...I know I cook my chicken on the grill using the reverse sear method.  I figured that out myself after charring chickens with such high grate temps.  I learned to cut the heat back and cook more slowly and then move 'em over to the hot grates at the end to crisp and mark the skin.

I guess for those thicker cut steaks, I'll be turning them frequently to cook 'em like they said herein.  I'll give 'em the benefit of the doubt.  Hmmm...have they ever stayed at a Holiday Inn Express?  Makes me wonder about those guys.

[muebe]

I cook my steaks hot and fast. Remember only one side needs good grill marks... The side facing up on the plate

When I cook rib-eyes one inch thick at 600F I do this...

Slap em down for 2 minutes

Then rotate 45 degrees for 2 more minutes

Flip and go 2 minutes

Then rotate 45 degrees again for 2 more minutes

Thermapen check usually shows 125F

Carryover temp will reach 130F after resting

Then I end up with this...



I don't believe my method is wrong

[pmillen]

There are any number of restaurants that sear a steak in a blazing hot skillet on one side and turn it and put it into an oven to sear and cook through.  The steak surface is completely seared on both sides.  They're sometimes served, still sizzling, in the pan they were seared in.  You can find a myriad of videos with step-by-step instructions.

I've tried it.  They're good.  I prefer to grill them over fire on my pellet unit.

[Pappymn]

Muebe is the 600 degree (or 599 ) man! He has it dialed in

[muebe]

Muebe is the 600 degree (or 599 ) man! He has it dialed in

I only go 600F when using TendaRub

[RAD]

I have to agree with muebe. That is the same way I've been doing my steaks. However, last night it was raining and I did the ribeyes in a cast-iron skillet turning them about every minute until they reached about 130ish and let them rest bit. Not a bad steak at all, but I still prefer the muebe way.

[sliding_billy]

I prefer steak (rib eye especially) in cast iron with the all over brown.

[Hub]

Grill marks are just decorations and don't have anything to do with steak flavor.  I like to make them when it is convenient (like when using Grill Grates) but its just for fun. 

There will always be lots of opinions about how to infuse steaks with flavor, but most of it will always come from the meat itself then not overcooking it and not embellishing it with too much spice.  Always consider the motivation of cooking authors.  Is it for the love of the food or for their own promotion.  Nuff said.

My favorite steak place in the whole wide word (now, sadly, defunct due to family problems) just seared them on a decades-old and never over-cleaned flat top griddle.  Nothing fancy.  Just know-how 

Hub

[Palmyrasteak]

I cook my steaks hot and fast. Remember only one side needs good grill marks... The side facing up on the plate

When I cook rib-eyes one inch thick at 600F I do this...

Slap em down for 2 minutes

Then rotate 45 degrees for 2 more minutes

Flip and go 2 minutes

Then rotate 45 degrees again for 2 more minutes

Thermapen check usually shows 125F

Carryover temp will reach 130F after resting

Then I end up with this...



I don't believe my method is wrong

You got it RIGHT!!!