[AlpineWhite_SJ]

Originally Posted by RickFLM4

I have a smoker in which I use lump charcoal and wood for slow cooking. But for fast cooking like steaks, burgers, chicken breasts, etc., it is hard to beat the convenience of propane. Cooking on charcoal is great but doing it correctly takes time.

Lump hardwood charcoal, chimney starter and paraffin cubes don't take much longer than pre-heating a propane grill. You basically just light it, go inside and finish prep, come back out and distribute the coals and give it a few minutes to bring the grill surface up to temp.

[TheHouseWon]

Gas grill at 450*. Throw a little lawry's on it and some Maggi sauce before... Perfection every time!

[RickFLM4]

Originally Posted by AlpineWhite_SJ

Lump hardwood charcoal, chimney starter and paraffin cubes don't take much longer than pre-heating a propane grill. You basically just light it, go inside and finish prep, come back out and distribute the coals and give it a few minutes to bring the grill surface up to temp.

Sorry but that sounds neither convenient nor quick, not to mention disposal when done cooking.

[Hawkeye]

Step 1 is get good grass fed beef. For cooking I generally use a cast iron in the oven @ 500 degrees. Letting it sit out for a bit before AND after cooking is also pretty crucial.

[AlpineWhite_SJ]

Originally Posted by RickFLM4

Sorry but that sounds neither convenient nor quick, not to mention disposal when done cooking.

It's 15 minutes, of which less than 5 minutes is hands-on. How is that any slower or more inconvenient than pre-heating propane?

There's not a whole lot to dispose of - you let the coals burn down to ash. You dump out the ash catcher when it's getting full (every other use).

The convenience advantage of propane is overblown and hardwood charcoal tastes better.

[Zara]

My mouth started to water after reading this thread..

[stbm5]

cast iron skillet. coat both side of steak liberally with fresh cracked pepper. add oil to pan. 4 min per side. perfection.

[Dog Face Pony Soldier]

My favorite method is how Ruth's Chris prepares steak, but I'll use a grill at home more often than not. Depends on the cut, the weather, my ambition, etc..

[F32Fleet]

Originally Posted by Hawkeye

Step 1 is get good grass fed beef. For cooking I generally use a cast iron in the oven @ 500 degrees. Letting it sit out for a bit before AND after cooking is also pretty crucial.

Ever try cooking a frozen steak? It kinda puts the whole 'let steak warm up' concept to bed.

[MKSixer]

Originally Posted by F32Fleet

Ever try cooking a frozen steak? It kinda puts the whole 'let steak warm up' concept to bed.

Never have. Please explain.

[TheHouseWon]

I tried grilling a semi frozen steak once and it turned out awful

[Dog Face Pony Soldier]

Originally Posted by glennQNYC

My favorite method is how Ruth's Chris prepares steak, but I'll use a grill at home more often than not. Depends on the cut, the weather, my ambition, etc..

I should disclose that I live in a condo and can not use any flame. Major handicap! After fooling with others, I bought the best electric grill my 15A circuit could handle... Kenyon.


https://www.cookwithkenyon.com

[F32Fleet]

Originally Posted by MKSixer

Never have. Please explain.

https://www.cooksillustrated.com/how...-frozen-steaks

[boca1]

sous vide is the only way to cook a steak if you want consistent results every time
https://www.seriouseats.com/recipes/...ks-recipe.html

[Dog Face Pony Soldier]

Originally Posted by boca1

sous vide is the only way to cook a steak if you want consistent results every time
https://www.seriouseats.com/recipes/...ks-recipe.html

How long does it take to cook a steak that way?

[spencers]

I like to reverse sear. Always comes out perfect and juicy!
https://www.seriouseats.com/2017/03/...ook-steak.html

[aajjcc]

sous vide and then searing afterwards

[aajjcc]

Originally Posted by glennQNYC

I should disclose that I live in a condo and can not use any flame. Major handicap! After fooling with others, I bought the best electric grill my 15A circuit could handle... Kenyon.


https://www.cookwithkenyon.com

ya man you definitely need to sous vide. I use anova precision cooker. for steak i prefer medium rare so I set the timer for 2 hours at 130 F and when its done I sear both sides for about a minute on high heat for that crispy finish. comes out perfect every time!

[RickFLM4]

Originally Posted by aajjcc

ya man you definitely need to sous vide. I use anova precision cooker. for steak i prefer medium rare so I set the timer for 2 hours at 130 F and when its done I sear both sides for about a minute on high heat for that crispy finish. comes out perfect every time!

2 hours?! Does it always take that long?

[bbbbmw]

Originally Posted by MightyMouseTech

Reverse sear, rare. Finish on the BBQ.

Slightly different to this article, I only salt before going in the oven. Once out of the oven, I add salt free Montreal steak spice then sear.

https://www.seriouseats.com/2017/03/...ook-steak.html

Once you have done it a couple of times, you will not go back. It is so easy, and so easy to get it perfect.

I just tried the Montreal Steak seasoning - it's good. Amazing they developed it in Montreal, Oklahoma.

[bbbbmw]

Originally Posted by RickFLM4

Sorry but that sounds neither convenient nor quick, not to mention disposal when done cooking.

Get one of these:

https://assets.academy.com/mgen/25/10441525.jpg

You stuff two sheets of newspaper, or a paper grocery bag in the bottom. Then put charcoal in the top. Set on fire via the holes in the bottom. In less than 10 mins, you have hot coals. Boom - done.

Propane grills should be a capital offense.

It seriously takes like 10 mins til ready

[Dog Face Pony Soldier]

Originally Posted by bbbbmw

I just tried the Montreal Steak seasoning - it's good. Amazing they developed it in Montreal, Oklahoma.

I've been experimenting with the new Brazilian Steakhouse lately. Good, but I still think Montreal Steak is better. Nice for a little variety.

Tip: Worcestershire Pub Burger is a tasty option for burgers.