Sous vide and I have a long and sordid history. No sous vide at my house. Maybe someday, who knows. I HIGHLY doubt I’ll sous vide steak. Grilling it from step one is my favorite method…
I have been grilling almost every steak on this challenge. I did one or two in my cast iron skillet. I prefer charcoal, but this little propane grill just outside my back door has me cramming rare steak into my piehole within minutes of coming home from work.
I turn the burner on high, heat the grill for 5-10 minutes, put the steak on, and close the lid. Cook for one minute, and flip it 4 times, cooking one minute each turn. (Each side gets cooked twice). Keep the lid closed between turning to keep the flames down.
I also have the butcher cut my steaks a uniform thickness (3/4 to one inch thick, always). This is KEY as I am used to this thickness. I tend to the grilling steak closely…
poking, prodding, touching, and watching till it feels done. I can really tell by touch now.
It’s an art form. Lol
Here’s my grill, and that’s my cat Floyd. He’s going back into the house before I turn the grill on.
The grill is a Brinkmann. Works swell.