re: tOT Thread

Behop is right. The secret to great home steak is heat...plus seasoning and good grade of meat (I use prime for Ribeyes, NY Strips & Porterhouse and choice for Filets since they are so lean it wouldn't matter unless you had Waygu). I get the grill as hot as possible to get the sear (give you an example Ruth Chris uses an 1800 degree broiler). Additionally, to get the sear/crust you need to season the meat liberally, and then season it some more. I lay my meat out and allow it to get to room temperature which helps with even cooking (so I defrost it the day prior in the fridge and then lay it out the morning of....but I vacuum seal my steaks so I don't worry about bacteria). Then 30-45 minutes prior to grilling I season the hell out of them......my go to blend is kosher salt, Tellicherry peppercorns, Hungarian paprika, red pepper and garlic that I blend into a fine powder. Rub that in gently and once the grill is blazing I place them on leaving enough space so when I flip them they go on a fresh hot surface. I have found that to +850 degrees I only need flip them 3 times max and maybe 8-10 minutes (gives you a medium rare steak with a good crust). Also if the meat doesn't "release" from the grate it is not ready to flip or your heat is to low. Also learn a great trick from a chef to tell the "doneness" of meat via touch.....lightly pinch together your index finger and thumb....feel the meat of the thumb withheld your other hand...that is how a medium rare steak should feel. Pinch you middle finger to thumb....that is medium.....next finger and thumb....that is medium well....pinkie and thumb....well done steak.