steak done slow

May 15, 2010 3:40 PM

How to cook steak (slow) on a grill? I heard a call-in segment on the Splendid Table about cooking steaks at a very low temperature on a grill but now I can't find the instructions online.

I usually grill steaks quickly at high temperature, just 2 or 3 minutes on a side for medium rare. But this segment on the radio made it sound like you could get really really tender rare steak by cooking longer over low heat. Ring any bells for anyone?

We have three 1 3/4" thick strip steaks (bone-in), they're really well marbled. We want rare-ish meat.

posted by ubermuffin to Food & Drink (13 answers total)

Just crank the heat down on your grill. Easy with gas; if you are using charcoal or wood you'll need to restrict the air flow. IMO 4 minutes is _way_ to fast to cook a steak medium rare unless it's really thin. And generally speaking the longer you cook a piece of meat the better it tastes.

You can tell when a steak is done by pressing it with the corner of your spatula/tongs:

For rare, let your left hand hang loose in front of you. Poke your right index finger into the fleshy part of your left hand between your index finger and thumb. It will offer very little resistance and is soft and pliable. This is how a steak cooked rare will feel to the touch.

For medium rare, extend the same left hand but this time spread out your fingers and poke the same spot with your right index finger. You'll see that it is firmer and a little springy to the touch. This is how a steak cooked medium rare will feel.

For medium, make a fist with your left hand and poke again. It should feel firm and only give a little. This is how the medium steak will feel.

For those how like their meat well done, guess how that feels. Very firm! (Picture diagram)

It's a good idea to check your final temperature with a thermometer when you are first learning this method in order to verify the internal temperature has risen high enough.
posted by Mitheral at 4:20 PM on May 15, 2010 [1 favorite]

The episode you're looking for is

The Splendid Table: March 27, 2010

24:39–33:25: Calls, pt. 1
Lynne takes calls on the best preparation for a steak dinner, and trying new spices with kids.

See also: The Bitten Word: "Cold-Grilled" Ribeye Steaks with Gremolata, and this article on grilling steaks at a lower temperature.
posted by hat at 4:29 PM on May 15, 2010 [2 favorites]

Or use a meat thermometer and don't cook the steak past about 125 for rareish. Make sure you take the steak off the grill and let it rest for at least 5 mintues before serving. Don't cut into the steak before serving. Right before taking the steak off, put some butter, rosemary, and crushed garlic on it and rub it around. When you take it off, let it rest with the rosemary and garlic.

The only seasoning you need on the steak is salt and pepper, anything else detracts from the great flavor of a good steak.

I used to cook for a living.
posted by TheBones at 4:49 PM on May 15, 2010 [4 favorites]

Also, crank the heat all the way up first, get really good marks, then lower it and let it cook. If you lower the temp and cook it that way, you will turn out with gray meat. The mayard process helps to deepen/develop the flavor.
posted by TheBones at 4:51 PM on May 15, 2010

Sorry, you will get color on the steak if you keep it low, but not too low, but you won't get the traditional "quadriage" marks (hatch marks) that you come to associate with "restaurant" steaks. As long as you don't cook it on a really low flame, you will be fine. Sorry, I didn't mean that it will turn out as bad as boiled meat on anything other than scorching hot, as long as it's on direct heat, you'll be fine on a grill.
posted by TheBones at 4:56 PM on May 15, 2010

When cooking steaks I use a two level fire, and sear it (get the grill marks and a crust, but don't burn the thing), then move it over a low fire to finish cooking. With brisket (or any tough meat) or any kind of roast I keep all the fire on one side of the grill and all the meat on the other. A thermometer helps a lot - actually two - 200f is good for cooking meat, then you need a different kind to check the internal temp.
posted by Some1 at 5:35 PM on May 15, 2010

You can cheat. I just got a cooler and thermometer to try this.
posted by procrastination at 5:48 PM on May 15, 2010

I cook the best friggin' steaks ever with a cast iron skillet. I'm sure the approach could be modified for the grill, assuming you have sufficient heat control.

First, you must have a meat thermometer. This method is not guesswork. It is a science.

I heat the skillet to the point where it'll just separate butter (maybe around 180-200°F). The butter should separate into liquid and solids, but should not sizzle.

Then, I put the steak in resting on its edge. I work my around the edges until they're each browned slightly. I then insert the meat thermometer and put the steak on its broad side. I heat it until I'm at about 90°F in the center of the meat. Then I flip it, and heat it until it hits about 130°F. Then I remove the steak from the skillet and put it on a warm plate in a warm oven. Then, and this is friggin' vital, I let it sit there for about ten to twenty minutes while I make my side dish.

Also, crank the heat all the way up first, get really good marks, then lower it and let it cook. If you lower the temp and cook it that way, you will turn out with gray meat. The mayard process helps to deepen/develop the flavor.

No. Do it the other way around. Cook it slowly, then put it aside on a warm plate while you hot the grill way up. Then, throw it back on there to get the external crusting.
posted by Netzapper at 7:59 PM on May 15, 2010 [1 favorite]

Can you report back what your results are from whatever you end up attempting? This sounds all wrong to me, but if it works, I'm in for pound.
posted by Gilbert at 8:44 PM on May 15, 2010

Netzapper hit it-- the best way to slow cook a steak is described in detail in this FPP.
posted by at the crossroads at 11:16 PM on May 15, 2010 [1 favorite]

Medium rare is ~130F, I suppose if you found a spot in your grill at that temperature it would work, but the best method is in a water bath (linked earlier, or sous vide machine) then a quick sear.
posted by wongcorgi at 11:47 PM on May 15, 2010

at the crossroads' FPP link is to exactly the posting from which I learned my technique. I've modified it a bit, in that I don't do time but temperature. But, otherwise, that's how you make the best steak.

If you do the sous vide approach (I know, now we're on the other side of the galaxy from your grill), I suggest not pan-searing the steak. Instead, sear it with a creme brulee torch. [That torch is absolutely my favorite, most-used kitchen gadget. Even makes buttering bread much easier.]
posted by Netzapper at 12:42 AM on May 16, 2010

Right before taking the steak off, put some butter, rosemary, and crushed garlic on it and rub it around. When you take it off, let it rest with the rosemary and garlic.

You do not need butter, rosemary or crushed garlic to cook a great steak.

The only seasoning you need on the steak is salt and pepper

Yes.

anything else detracts from the great flavor of a good steak

No. A good demi-glace will accentuate the steak's innate flavors like a mouthful of liquid umami.
posted by Civil_Disobedient at 4:56 AM on May 16, 2010