It makes the meat tough. If you like a fast lazy tough steak, have at it. It’s charcoal all the way for me.
He’s right about the salt and always cook any meat at room temperature. Salt and pepper meat on the grill, never before unless you want a dried steak as salt draws out moisture. Mesquite is better than charcoal as it does not flare up. Hey, it’s your steak, cook it the way you want and suffer the consequences.
I cook my steak in the oven for a half hour at 370F wrapped in tinfoil.
It comes out very soft.
Sous Vide for me. 90 minutes at about 132 degrees, followed by a quick sear in a cast iron pan. Perfect every time. LIterally impossible to screw up.
He likes a "slight aroma and pleasure of the taste"
Normal people like lots of aroma and flavor.
He probably dilutes his water because other wise it is just too strong.
Oh, yeah!
I have had one of those Weber grills that uses gas to light the charcoal lumps (not briquettes!) and I love it. I bought my first one back around 1995, and it lasted me up until about 2020! Heh, it was rotted out on the dome with the handle when it gave up, and I had it wired on with twisted aviation safety wire...:)
I used to be strictly a T-Bone guy, but graduated to a NY Strip Sirloin. I pound it out just a little to texturize the surface and make the steak a tad thinner, but wider and longer.
I rub garlic paste into both sides with my fingers, then I sprinkle some Tabasco sauce and paint over it with a thin coat of Gravy Master using a brush. I have some special spice called “Richard’s Delicious Seasoning” from somewhere in Louisiana. It is a nice and understated mix of spices. Lots of crushed black pepper, all rubbed in strenuously with my fingers.
I get the grill up as high as I can, just north of 400 degrees, and the grill maybe two inches above the hardwood coals.
Turn four times to get a great looking crosshatched sear pattern!
Love to cook my own steak! Just how I like it. Steak from a restaurant now is like a crap shoot. You never know what you will get. Sad. I used to love going out to eat. Well...probably just that getting older thing...:)
Sous vide is what you seek.
I have an electric tabletop smoker and grill.
I perceive that you are a Brother of the True Faith!
Kamado Joe.
When we grill meat over charcoal, the only appropriate thing to do with a good cut of beef, we always take the meat out of the fridge a couple hours ahead of time and let it come to room temperature.
It cooks up much better because the inside isn’t cold and raw while the outside is overcooked and dried out.
You are correct. I make a very hot charcoal fire and when it is died down to red hot embers put it on the grill. The outside is seared and brown but not black and burnt. The inside is red and semi-cooked and filled with delectable juices. A Rib-Eye is best for this. I am a carnivore.
My sister says she likes to slow cook her steak.
First she buys the cheapest cut then slow cooks it so long it comes out like shoe leather.