How long does that take and how do you keep from overcooking the steak if you like it medium rare but a bit charred on the outside?
You’re not looking for “char”; you want the entire exterior to be a deep mahogany color. There are three ways to achieve this on the grill:
1.) Sear the steak, then cook with indirect heat at about 250F
2.) Cook with indirect heat at about 250F, then sear the steak
3.) Cook the steak over medium heat, flipping every 30-60 seconds while spritzing any flare-ups with a mist of water. This is the preferred method for thin steaks.
If you want it medium rare, you should buy an instant read digital thermometer. For methods 1 and 3, pull it off when the internal temp reaches 130F. The carry-over will bring it to around 135F. For method 2, sear the steak when it reaches 120-125F.
On future cooks, adjust as preferred.
What I meant is to allow any meat to come to room temperature before cooking. It depends on the type and size of the meat. Go by feel, and it usually takes about an hour and a half for a frozen steak to reach room temperature. Just put the steak in a sink with cold water for about thirty minutes, drain, then dry the steak on paper towels till dry, then grill.
Either way, always dry the meat of surface moisture before cooking, then salt and pepper on the BBQ grill.
You can warm up steak to room temp for an hour without it spoiling. If you’re using an oven you want to preheat it to 350 degrees and cook for about 15 minutes, probably no more. Then with a pan preheated on medium, pan sear to char the outside. You’ll have to quickly turn it up to high to keep it sizzling, for just a few minutes on each side. It’s going to smoke a bit too. The result is almost like barbequing. Just make sure it’s a pink color on the inside, not purple. Purple is raw.
Make that about a minute on each side when pan searing. Just keep the temperature high.
Depends on the thickness. 1.5”, I’d guess about 30 min.