LarryR Posted August 1, 2011 Report Posted August 1, 2011 So I think I now have a repeatable technique for the perfect KK Steak. The last few cooks have gone like this: * Two inch choice rib eye salted (for tenderizing) with Kosher salt for about an hour on the counter, rinse throughout. It's amazing how this process breaks down a steak. It feels like it's going to fall apart in your hands when your rinsing the salt off. * Light basket of Frontier lump with about 6 lit Rancher briquettes, I bring her to about 300 and let her just sit there for about an hour or so. Lower grate in place. * Drink favorite adult beverages while I'm admiring my KK. * Crank KK up to about 650 using front wheel and back ash door and top vent about 1.5 - 2 turns open. * Lightly spray my steaks with pam, no seasoning. * Sear on lower grate 2 - 2.5 minutes each side, season on turn. * Close front wheel vents and ash door, burp and open lid, remove steaks to plate, place main grate in KK and steaks on the outer most edge, season side not season on sear. * Let steaks/KK dwell for about 5 - 6 minutes. * Remove steaks and let them rest under loose foil 5 minutes. I've followed this method my last four steak cooks and have consistently prepared some of the best steaks I've ever done. Super tender, perfect med-rare every time.
bryan Posted August 1, 2011 Report Posted August 1, 2011 Re: My Steak Technique Thanks. I have this copied down to try. Sure sounds good!
johnnyboy Posted August 2, 2011 Report Posted August 2, 2011 Re: My Steak Technique Interesting about the salt and rinsing it off. I had not heard that before. Thanks for the tip. I'll have to give that a try.
LarryR Posted August 2, 2011 Author Report Posted August 2, 2011 Re: My Steak Technique JB - Here's my post on the SALTING TECHNIQUE
Loquitur Posted August 3, 2011 Report Posted August 3, 2011 Re: My Steak Technique Larry: Is it fair to say that you salt the steaks for less time than the original article recommends? I tried this last year when you first posted about it but I got distracted and left the salt on an extra twenty minutes or so. Needless to say, I ruined the steaks but I want to try again with a timer around my neck!!
MadMedik Posted August 4, 2011 Report Posted August 4, 2011 Re: My Steak Technique LarryR, Why the brickets? Do you light them first and pour in to unlit lump? Is it a lighting technique?
LarryR Posted August 6, 2011 Author Report Posted August 6, 2011 Re: My Steak Technique Loquitur: No I think I pretty much follow their guidelines. My first attempt I had one too many adult beverages though, lost track of time and it was a bit salty. Also important not to add any salt when seasoning. MadMedik: Just my prefered lighting method. Stretches out the cook and gives me more time to drink adult beverages. That's one of the problems with a steak cook, they're too short; using this method I've been known to drag a steak cook on for 3 hours just letting her warm-up very slowly
rorkin Posted August 16, 2011 Report Posted August 16, 2011 Re: My Steak Technique Tried this tonight.. Beef came out perfectly.. I kept the salt on for 40 Min and felt that it was still too salty.. Don't know how it affected tenderness.. It could have as I used a sirloin. Don't know if I would do the salt part again
bri134 Posted September 23, 2011 Report Posted September 23, 2011 Re: My Steak Technique Did this with some nice 2" ribeyes last night. The fam raved about them, don't think theyll let me cook steaks any other way from now on. Even my two year old asked for thirds. Thanks!
