how-to-cook-grilled-steak

[bryan]

What say you?

Best I could do for a pic. Workss great on Ralph. Local Komodo Kamado.

 

http://www.gardenfork.tv/how-to-cook-grilled-steak-gf-video

[tinyfish]

Thats caveman style. I always wanted to try that.

[ckreef]

One inch steaks are the perfect thickness for md rare caveman style. Thicker and you get a almost Burnt exterior to get to md rare. Thinner are more well done to get the right char.

I've done it a couple of times and would do it again. A great way to wow your guests.

[tinyfish]

There you have it Ckreef tested and approved.

[tomahawk66]

This would be the perfect way to sear big thick sous vide steaks and rib roasts...

Sent from my iPhone using Tapatalk

[CeramicChef]

I'm really not a big fan of caveman style. I've tried it a couple of times and I wasn't a big fan of the the residual ash left on the meat.

Yeah, I know, it can be brushed off, but why mess with that? Cooking on a Strip on the grate is just easier, at least for me.

[Tucker]

Love doing steak like this.

learned it from Adam Perry Lang in his book Charred and Scruffed.

This method give the meat a very different flavor, all of the better.

 

The way I avoid the ash on the meat is to blow on the coals just before you're ready to drop the steak, this eliminates a large portion, if not all the ash build up on the coal and therefore limits the transfer to the meat.

[5698k]

If you want char flavor, I think APL said it, I believe fearless leader has done it, grind up a small amount of charcoal, and sprinkle it on your steak like a seasoning after cooking. The thought is, carbon is carbon!

Robert

[CeramicChef]

+1^

[tony b]

There's that Tatonka Dust that has some charcoal in it, too! Funky stuff, not a big fan myself.