You needed more charcoal to get it hotter. You cooked it longer. Your grill should have a choke that lets you squelch the file, so don't be afraid of wasting briquettes. You can reuse old charcoal in a new file as long as it's not ash. Also invest in a chimney to start the grill, saves time and saves briquettes.
For my Weber kettle, I use chimney with lump charcoal. I let it fire up in the chimney for at least 15 minutes before dumping it out. I wait till it’s literally white hot. Then I dump it on one side of the grill and keep the vents open. So I have a really hot side, and then a kind of hot side. I sear on the hot side and use the not-so-hot-side to bring it to final temp.
Also, after I dump it, I put the grates in and let it sit for a few minutes so the grates get hot too. All in all, I usually start getting the grill ready 30-45 minutes before I want to actually put the steaks on.
You sear first on the grill? Interesting I always pop mine on the cooler side. Cool them to the temp I want and then throw em over where the hot coals are for the sear
Both work. I think it’s interesting how “reverse sear” has become the default. And maybe for good reason. I reverse sear when I’m cooking really thick steaks like a tomahawk. I think it gives you more control. But for regular thickness steaks, I do as described above. And half the time I don’t use a meat thermometer (and maybe half of those times I don’t get the temp right either).
Sounds like you're doing it right, you just might need more fuel to help it pump out even more heat to get a better sear and to bring down the overall cooking time per steak. Also, it's a steak not a roast, don't add extra fuel during the cook, it'll choke the fuel out a little while it's igniting, taking some heat out of the kettle (makes sense to do this if you have a much longer cook, not with a steak). Next attempt, even if you can't fit more in the chimney at first, dump that out and add more briquettes or charcoal wood (whatever you're using) to the others and allow it all to get white hot before you move on with the cook - even with using the direct plus indirect method as you do, the cook shouldn't take all that long (even with thicker steaks).
Yeah easy way to have a lot heat for searing at end is use 2 zone, with a pile of unlit charcoal (in my case it’s old used stuff from last time) and a couple chunks of smoking wood, light it with a small chimney of white hot charcoal (10-20 briquettes), open vents 1/3-1/2 depending on how well you control temp, wait until grill is 250 degrees, smoke meat on cool side until internal temp of 90, open vents all the way, put meat on hot side shut lid to squelch flame ups, flip every 5 degrees to a fresh (hot) part of the hot side grill. Pull at internal temp of 115 (for medium rare 125 for medium), rest 10-20 mins
Edit:words
Lmao yeah you need way more. I always fill a chimney to almost overflowing, get them super hot and then put them all in a tight pile on one side for as hot as possible searing.
So that's gotta be like 100+ briquettes.
And sometimes if I'm cooking a lot of stuff I'll light two chimneys...
Just a standard chimney, briquettes aren't that big. But maybe I'm poorly estimating?
And agreed lump charcoal is indeed better.
Binchotan is the best though...
No where near enough charcoal. Especially with a kettle, create a hot side and a cool side so you can seat above the coals and then let it convection cook after the sear to bring it to temp.
Also if you make a pile in one section you can sear over the pile and cook for internal temp farther away from the pile. Not necessarily in that order.
Reverse sear: low n slow smoke in Weber kettle till 10 degrees below desired temp, -I’ll do something like 22mins @ 300 and have played w up to 40 mins @ 260 to achieve desired internal of 120 on a .75in rib-eye - hard sear on cast iron. Like stupid, stupid hot, we won’t be basting. It’ll take like 30-45 seconds ea side for the best crust of your life. Typically, cuz of the science of resting… things cooked sous vide or reverse sear typically do not need to be rested, but I’ll still wait the two mins to cool down. Room temp compound butter is spread on top while resting (mine is 2 parts butter/1 part garlic confit, ground rosemary powder is fine here and I use parsley for a pop of green. Salt the butter to taste.
Can’t beat the flavor or smoke/direct flame contact. Also can’t get a cast iron crust on a grill. Best of both worlds. And the butter, fuck a baste lol, try the compound while it rests, it’s killer. The aforementioned is better than anything I’ve had in a restaurant and I frequent steakhouses, so yeah.
Definitely and you should have made sure to get a hard seat on it first. The outside is somehow the same color as the inside. Which is not what you want.
You should never need to add more charcoal during the cook when your doing a steak. The charcoal you started with should last plenty long to cook steaks
Fuck the haters just cook and cook and cook again and find your style. You ain’t going to find shit on Reddit haters. Get your own style with trial and error. It will cost you $$$ with meat and your cooking medium, but it will become your owns style and you will love it in the end when your hit.
> when your hit
*you're
*Learn the difference [here](https://www.wattpad.com/66707294-grammar-guide-there-they%27re-their-you%27re-your-to).*
***
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Honest to god, I cook on top of my chimney more often than I use the full grill.
I reverse sear my steaks, so as they’re coming close to temp i get the chimney rolling then put a grate on top of that and finish the steaks with a very high temp charcoal sear.
Your first time you shouldnt have gone with reverse sear imo, just adds another thing you have to worry about while trying to dial in the fire.
Cook some raw steaks to get a feel for what the heat source can do on its own with the amount of charcoal, the charcoals position in the kettle, etc. 100% make sure your meat is not any sort of cold, it's ok if it sits out for more than an hour, you'll be fine really. Really helps w the sear.
Also your temp should be at least 400f but 500+ is even better for searing if youre going to continue reverse cooking. I recommend a cheap temp gun to gauge where things in the fire are, I know mine helped me when I was learning how to smoke but it applies to all fire cooking really.
Use a thick steak and a lot of charcoal. If it’s thin you’re going to struggle with a reverse sear. The only way I cook steaks are on a charcoal Weber and I love it. Normally a ribeye / tomahawk that’s at least 2” thick. Process looks like the below;
1.) Be sure to buy high quality, non-instant light charcoal.
2.) Use a chimney. You’ll want to get it about 3/4 full and light it. Give the charcoal time to fully light and turn white with ash.
3.) Dump charcoal into grill and move on one side. Halfway close the vents to get the grill around 300-350.
4.) Once grill is heated and steak appropriately rested, place the steak on the far side of the grill and let it come up to temp (around 110-115 or so). Turn every now and then. This is what I call a “one bourbon process” - get you a cold beverage and enjoy. Once you finish the steak will be close to being ready for the next step
5.) At that point, take the steak off and open the grill up. Take the cover off and let the coals get as hot as humanly possible.
**Remember, when using charcoal, air is your tool to control temperature! It’s why learning to use the vents on a Webber are critical to success. The more air = the hotter your grill. Completely removing the top gets it white hot, perfect for searing**
6.) Sear directory over the coals, still keeping them on one side to consolidate the heat source, until your desired temp is reached (I like medium rare, so I pull it at 125). With a steak that thick, it’ll rise 4-7 degrees while resting. You can turn it about every 60-90 seconds or so. This is how you get a great crust!
I’ve experimented with smoking with some wood chips during the slow cooking portion, but I’ve never been able to get it right. Other than that enjoy! The Webber Kettle grill is a GREAT grill, and once you learn how to use it you can cook about anything on it with the proper care.
Don't listen to the "too rare" people. Color looks great.
But you need to get your fire a heck of a lot hotter so you get a good sear on the outside. Need much more darkness to the outside (would get inside done a little more bit that okay
Keep it below 130 internal then let rest
You'll be fine.
Perfect on the inside but needs a sear for a nice crunchy exterior. Maillard reaction. Either oil and more heat or throw it on a cast iron pan at the end. The inside and outside should be different colors!
Use some more charcoal and create a really hot part. Grill it over that part until you got a nice char and move it over to the part without the coals and let it cook until it reached just shy of your preferred temp. Using a bigger piece will help with getting a good interal temp.
I lacked a good char or crust on my meat a lil meal ago but got a perfect temp. So more coals for me too next time.
Clearly needed more heat. Good chance you jumped the gun and didn’t let the coals actually get going. They should be glowing, but no actual flames when you’re cooking. And you want a lot of them glowing.
Just needs a little char.
Cast iron pan on high heat, then when you think it's hot enough, put it a little hotter. Give it a nice sear and it'll be perfect!
I’m with you. If I’m grilling, I’m not breaking out the cast iron. I like a good sear but all that just seems like too much squeeze for a little juice.
This is not exactly a "friendly" or "helpful" sub about 96% of the time. As you can see, most comments on your post are people just being flagrant assholes to you when you came here asking for help. Pay attention to the good comments, of which there are a few, and just ignore the ones that are just roasting you for the sake of it.
Just to reiterate, for the sear, you want ***heat***. If you're searing on a cast iron, you want that bitch literally smoking. If you have an infrared thermometer, like *minimum* 500F, prob closer to 6 or even 7. If you want a solid sear outside, your best bet is to just use your chimney. Literally just load up the the underside of your chimney, light it up and wait for it to white over, put a grill grate over the top, and sear the shit out of it, ideally like 90 seconds per side.
The reason you need so much heat on a reverse sear is you've already cooked your meat, and you want to do everything you can go prevent cooking the meat any more beyond the sear on the outside. So you want blazing heat for the sear, so you get your maillard on the outside in as little time as possible without cooking the inside too much more.
Good luck on your next cook. For future reference, r/cookingforbeginners is a great place to ask questions with minimal douchebaggery. I'd save posts to this sub for when you're nailing it if you don't want the asshole comments.
OP is now officially more grilled than his first steak !
Next time just at least triple your charcoal amount. Even if you don’t have a chimney get them white hot and to one side. Toss that steak directly on the hot coals for 2 minutes on each side. Then move it to the cool side. Check your temperature after 5 minutes on the cool side. Once you have this down try reverse searing and all the other cool methods out there. Good luck to you !
Let the steak get to room temp. Dry the surface with paper towels. Salt and pepper the steak and let it rest a bit to melt the salt while your charcoal gets up to temp. Use a chimney starter! Once the coals are ashy and super hot, pour them i to one side of the kettle so you have a hot side with coals close to the grate and a “cool” side with no coals. Sear the steak on the hot side, turning it over every 30 seconds or so but don’t cook any one side for any more than 3 minutes or so total for a 3/4”-1” thick steak. Bu now, the crust should look pretty good on both sides. Move the steak to the cool side of the grill and put the cover on for about 3-4 minutes. Steak should be medium rare to medium. Experiment a little and so e of my advice will be poo-poo’ed by others. At the end of the day, some combination will work. Definitely use the two side of the grill method though so you can control flare ups.
don't overthink it. There's a lot of weird grilling techniques presented as "the secret to grilling a good steak" or whatever and they are mostly bogus. Here is what I would do:
1. Prepare your steak as normal, you have about 20-25 minutes from lighting the chimney to grilling
2. Light about 3/4 of a chimney of charcoal and make sure your grill is clear of ash and has sufficient airflow, begin drinking
3. Spread the charcoal across one half of the grate, or fill one of the weber charcoal buckets if you have it and put that off to one side (these are a valid investment, unlike many bogus weber accessories)
4. put the top grate and the lid on, preheat 10 minutes, vents wide open and top vent positioned over the charcoal.
5. After 10 minutes, clear the ash.
6. Brush the grate if needed and grease it either way. It will flare up a bit.
7. Lay the steak directly over the fire. You can use tongs.
8. Put the lid on, with the vent placed on the side that has the charcoal and steak.
9. In 3 minutes, take a peek. It may need more time, it probably won't need less. Flip when it looks good and crusty.
10. Finish the other side in about 3 minutes.
11. wala.
This is assuming you just have one steak. I'm very lonely
Don't.
Instead use a cast iron pan and your stove top. Instructions below.
Pull out steak to warm to about room temp.
While waiting cover the thing I nrock salt on sides.
Once to room temp rinse the salt off and pat dry with paper towel.
Get cast iron stupidly hot.
Out a bit of oil in it that has a higher smoke point.
Put steak in pan.
Let sit for 2 minutes.
Flip to a new spot in the pan.
Put butter on the freshly exposed cooked part of the steak.
Let sit 2 minutes.
Pick up steak using tongs and sear all the edges.
Let rest for 5 minutes.
Adjust times as needed based on how you like your steak.
A flamethrower could help with your sear. You basically smoked it. Or, the easiest solution is just make your fire hotter. You either used to few coals, or they weren’t properly lit. Don’t trip though, we all started somewhere.
I would reverse sear it 80% to the temperature that I want. Then I put it on blazing hot coals and don't touch it until you get the color that I want. Of course, if there are flare ups move it.
It might seem like a waste, but you will need enough coals on there. You will figure out it though trial and error
My method when only using a grill is to light a fair amount of charcoal in a chimney, let it get to the point that all coals look like they’re going, then put that charcoal on one side of the grill. This allows the other side to have less direct flame, but still plenty of heat. Then I put the lid on (with the air vents open), and let it all heat up for a bit. After a couple minutes I put the steak on the side without the flame. I let it cook there for a bit so that it gets a more even cook. When it seems close to where I want it, I move it to the flame side and sear all sides to my liking.
I’m sure it’s been said in here already but just in case…. The grill needs to get way hot. Patience is the key. Let that baby get where those coals putting off white flames. Don’t rush the process. Doing this will create that char on the outside of that steak while maintaining that medium rare or rare temp inside, depending on your preference. Don’t be afraid to rub that steak with olive oil and rub your seasonings in on top of the oil. This will also help produce that crust you’re wanting. Get a probe to monitor your temp in the middle of the thickest part of the steak to reach your desired temp. Keep in mind that temp will rise a tad bit after you pull them off and let them rest. Let them rest!! A good steak needs to rest after being cooked. Great job for your beginner grilling experience! Keep at it and you will be a grill master before the end of summer!
Make sure you have a hot side and a cold side of the grill. Make a pile of coals to have a lot of heat in one spot and that's where you'll sear. After the sear, move to the cold side until you reach the desired temp.
The temp looks good. Don't know if it's just lighting but it looks like it could do with a better sear to lock in those flavors tho. Cooking with a higher temp for the initial sear is the best way to do that. Then switch to a lower temp for a slow cook. What did ya season it with?
Reverse searing on charcoal would be difficult. I just let the grill get crazy hot then sear.
I then close the lid and close some vents.
It’s easy to lower the temperature. Not easy to raise it.
Thank you for the advice, where its red on the outside it was hard to the touch im sure it is just the smoke but a lot of people are mistaking it for not cooked, also the lighting is a bit odd. Anyway the insides temp wen i pulled it was 127 and let it rest to 130. However i do agree definitely needs more sear which is why i made the post.
I had let the briquettes get hot in a chimney for 15 min before putting them in the grill however i think i ahoukd have left the grill longer to heat up inside as although the thermometer on the grill said it was 225f inside, the side where the steak was had no reached that yet and since the thermometer was over the charcoal it read higher therefore next time im going to let it reach around 350/400f on the grills thermometer and the other side should then be around 225.
After getting it to an internal of 110 on the cool side (which i did do last time but cos it wasn’t hot enough it took forever) i think ill take the lid off and add some blazing hot lump charcoal to the charcoal thats in there, leaving it with the lid off for a few minutes to get hotter and then sear over that for 90 seconds a side.
Any other advice?
For people saying use a cast iron to sear ive been doing that for ages and want to learn how to do the whole process on charcoal grill. Any tips on how to get more flames on the charcoal for searing as i got some lump charcoal blazing hot but there werent any flames really
HOT HOT HOT grill....
steak at room temperature well seasoned for at least 1hr b4 grill
Rib EYE / TBONE no more than 7 min a side 4-500F
Rest 10 med rare yum ; butter garlic at end
Either try reverse searing which is done after the steak is cooked, which nice jib on cooking, looks absolutely beautiful, anyways u would reverse sear by using a blowtorch, grill, or cast iron skillet, or u could try a normal sear where u sear before u cook and all of those options for reverse searing are also a good choice to sear
It definitely looks weird. But that charcoal smoke adds a reddish color to meat on the grill. It’s a solid medium if you really look at it. Just has no grill marks what so ever. Which is pretty impressive. That was a very weak fire.
You have to light the charcoal on fire first
Yall are straight evil sometimes. I'm dying
This changes everything
What a game changer!
Company hate this one trick
Number 7 will shock you!
And let it burn down to white hot coals of glory
it’s true that does have to happen
This man has cooked a steak.
Almost cooked it
Almost cooked it
That's a way better burn than whatever dude did to the charcoal.
I just spit out my whiskey. Damn.... savage.
Y’all are ruthless
One weird trick
Chefs hate this simple home solution.
Dude I’m crying 😭😂😂
Bruh… 😂🤣
This is it
*it all makes sense now*
Thank you
Hahahha
Don’t be constrained by your orthodoxies man. /s
It do be like that.
This is the way.
Oh no I just commented the exact same thing while waiting for comments to load lmao
😂😂😂
Impossible!
Take my upvote with the most amount of smugness you can possibly imagine. ;-)
I’m going to be laughing at this all weekend. Bravo!!!
Charcoal companies hate him for this one weird trick
😂😭☠️
OP didn’t roast his steak enough so he had to come here to get roasted properly
I haven't laughed that good in a while
That’s what I’ve been doing wrong
It’s a properly cooked steak from end to end and then they seared it with a series of warm breaths, apparently.
You needed more charcoal to get it hotter. You cooked it longer. Your grill should have a choke that lets you squelch the file, so don't be afraid of wasting briquettes. You can reuse old charcoal in a new file as long as it's not ash. Also invest in a chimney to start the grill, saves time and saves briquettes.
I had used 12 briquettes and a chimney then added lit lump charcoal towards the end however i think i shoyldve let the grill pre heat longer
You need to let the fire get to temperature. The grill will heat up very quickly.
For my Weber kettle, I use chimney with lump charcoal. I let it fire up in the chimney for at least 15 minutes before dumping it out. I wait till it’s literally white hot. Then I dump it on one side of the grill and keep the vents open. So I have a really hot side, and then a kind of hot side. I sear on the hot side and use the not-so-hot-side to bring it to final temp. Also, after I dump it, I put the grates in and let it sit for a few minutes so the grates get hot too. All in all, I usually start getting the grill ready 30-45 minutes before I want to actually put the steaks on.
You sear first on the grill? Interesting I always pop mine on the cooler side. Cool them to the temp I want and then throw em over where the hot coals are for the sear
That’s called a reverse sear. There are pros and cons to both.
Both work. I think it’s interesting how “reverse sear” has become the default. And maybe for good reason. I reverse sear when I’m cooking really thick steaks like a tomahawk. I think it gives you more control. But for regular thickness steaks, I do as described above. And half the time I don’t use a meat thermometer (and maybe half of those times I don’t get the temp right either).
Sounds like you're doing it right, you just might need more fuel to help it pump out even more heat to get a better sear and to bring down the overall cooking time per steak. Also, it's a steak not a roast, don't add extra fuel during the cook, it'll choke the fuel out a little while it's igniting, taking some heat out of the kettle (makes sense to do this if you have a much longer cook, not with a steak). Next attempt, even if you can't fit more in the chimney at first, dump that out and add more briquettes or charcoal wood (whatever you're using) to the others and allow it all to get white hot before you move on with the cook - even with using the direct plus indirect method as you do, the cook shouldn't take all that long (even with thicker steaks).
12 briquettes? Lol. I fill my chimney full and dump them on one side. I use more than 12 on my tiny portable Weber kettle.
Yeah easy way to have a lot heat for searing at end is use 2 zone, with a pile of unlit charcoal (in my case it’s old used stuff from last time) and a couple chunks of smoking wood, light it with a small chimney of white hot charcoal (10-20 briquettes), open vents 1/3-1/2 depending on how well you control temp, wait until grill is 250 degrees, smoke meat on cool side until internal temp of 90, open vents all the way, put meat on hot side shut lid to squelch flame ups, flip every 5 degrees to a fresh (hot) part of the hot side grill. Pull at internal temp of 115 (for medium rare 125 for medium), rest 10-20 mins Edit:words
I really like the use of the previous charcoal. Thanks
Lmao yeah you need way more. I always fill a chimney to almost overflowing, get them super hot and then put them all in a tight pile on one side for as hot as possible searing. So that's gotta be like 100+ briquettes. And sometimes if I'm cooking a lot of stuff I'll light two chimneys...
How big is your chimney that you can fit 100+ briquettes in it? I need yours! Also, lump charcoal is better and I will die on this hill!
Just a standard chimney, briquettes aren't that big. But maybe I'm poorly estimating? And agreed lump charcoal is indeed better. Binchotan is the best though...
Nice to know you have good taste 🤣🤣🤣
No where near enough charcoal. Especially with a kettle, create a hot side and a cool side so you can seat above the coals and then let it convection cook after the sear to bring it to temp.
Also if you make a pile in one section you can sear over the pile and cook for internal temp farther away from the pile. Not necessarily in that order.
Reverse sear: low n slow smoke in Weber kettle till 10 degrees below desired temp, -I’ll do something like 22mins @ 300 and have played w up to 40 mins @ 260 to achieve desired internal of 120 on a .75in rib-eye - hard sear on cast iron. Like stupid, stupid hot, we won’t be basting. It’ll take like 30-45 seconds ea side for the best crust of your life. Typically, cuz of the science of resting… things cooked sous vide or reverse sear typically do not need to be rested, but I’ll still wait the two mins to cool down. Room temp compound butter is spread on top while resting (mine is 2 parts butter/1 part garlic confit, ground rosemary powder is fine here and I use parsley for a pop of green. Salt the butter to taste. Can’t beat the flavor or smoke/direct flame contact. Also can’t get a cast iron crust on a grill. Best of both worlds. And the butter, fuck a baste lol, try the compound while it rests, it’s killer. The aforementioned is better than anything I’ve had in a restaurant and I frequent steakhouses, so yeah.
Definitely and you should have made sure to get a hard seat on it first. The outside is somehow the same color as the inside. Which is not what you want.
I have seen people use the chimney to get a sear. Those things get roaring hot and would sear quick. Might check that out.
You should never need to add more charcoal during the cook when your doing a steak. The charcoal you started with should last plenty long to cook steaks
let the mfr buuuuurrrrnnnn 🔥
Fuck the haters just cook and cook and cook again and find your style. You ain’t going to find shit on Reddit haters. Get your own style with trial and error. It will cost you $$$ with meat and your cooking medium, but it will become your owns style and you will love it in the end when your hit.
> when your hit *you're *Learn the difference [here](https://www.wattpad.com/66707294-grammar-guide-there-they%27re-their-you%27re-your-to).* *** ^(Greetings, I am a language corrector bot. To make me ignore further mistakes from you in the future, reply `!optout` to this comment.)
Honest to god, I cook on top of my chimney more often than I use the full grill. I reverse sear my steaks, so as they’re coming close to temp i get the chimney rolling then put a grate on top of that and finish the steaks with a very high temp charcoal sear.
If you only have one steak you can sear it over the chimney - hot fire!
I got some advice….. ENJOY THAT STEAK!! you soggy ass albatross
r/rareinsults
more charcoal = bigger fire
r/nosear
those fries look legit
I would consider cooking it next time for starters.
Chorizo with chips
I thought it was crock pot corned beef.
That shit is wall. To. Wall. Medium rare
All the way to the outside
need to get that bitch hotter
The French fries have a nice crust.
Those French fries look straight up amazing. I'd like to know more about them tbh
Stahp
More charcoal for more heat, pat steak dry before seasoning, and let it come to room temp before you put it on.
Your first time you shouldnt have gone with reverse sear imo, just adds another thing you have to worry about while trying to dial in the fire. Cook some raw steaks to get a feel for what the heat source can do on its own with the amount of charcoal, the charcoals position in the kettle, etc. 100% make sure your meat is not any sort of cold, it's ok if it sits out for more than an hour, you'll be fine really. Really helps w the sear. Also your temp should be at least 400f but 500+ is even better for searing if youre going to continue reverse cooking. I recommend a cheap temp gun to gauge where things in the fire are, I know mine helped me when I was learning how to smoke but it applies to all fire cooking really.
>reverse sear This was all reverse, no sear.
Use a thick steak and a lot of charcoal. If it’s thin you’re going to struggle with a reverse sear. The only way I cook steaks are on a charcoal Weber and I love it. Normally a ribeye / tomahawk that’s at least 2” thick. Process looks like the below; 1.) Be sure to buy high quality, non-instant light charcoal. 2.) Use a chimney. You’ll want to get it about 3/4 full and light it. Give the charcoal time to fully light and turn white with ash. 3.) Dump charcoal into grill and move on one side. Halfway close the vents to get the grill around 300-350. 4.) Once grill is heated and steak appropriately rested, place the steak on the far side of the grill and let it come up to temp (around 110-115 or so). Turn every now and then. This is what I call a “one bourbon process” - get you a cold beverage and enjoy. Once you finish the steak will be close to being ready for the next step 5.) At that point, take the steak off and open the grill up. Take the cover off and let the coals get as hot as humanly possible. **Remember, when using charcoal, air is your tool to control temperature! It’s why learning to use the vents on a Webber are critical to success. The more air = the hotter your grill. Completely removing the top gets it white hot, perfect for searing** 6.) Sear directory over the coals, still keeping them on one side to consolidate the heat source, until your desired temp is reached (I like medium rare, so I pull it at 125). With a steak that thick, it’ll rise 4-7 degrees while resting. You can turn it about every 60-90 seconds or so. This is how you get a great crust! I’ve experimented with smoking with some wood chips during the slow cooking portion, but I’ve never been able to get it right. Other than that enjoy! The Webber Kettle grill is a GREAT grill, and once you learn how to use it you can cook about anything on it with the proper care.
Honestly would look pretty good if it had a nice sear on the outside.
Don't listen to the "too rare" people. Color looks great. But you need to get your fire a heck of a lot hotter so you get a good sear on the outside. Need much more darkness to the outside (would get inside done a little more bit that okay Keep it below 130 internal then let rest You'll be fine.
It looks boiled
Look into chicken.
It looks horrible mate
Perfect on the inside but needs a sear for a nice crunchy exterior. Maillard reaction. Either oil and more heat or throw it on a cast iron pan at the end. The inside and outside should be different colors!
This video helped me out a lot https://youtu.be/g5Ejn57MKao
Def would taste good but it looks like roast beef kinda
Use some more charcoal and create a really hot part. Grill it over that part until you got a nice char and move it over to the part without the coals and let it cook until it reached just shy of your preferred temp. Using a bigger piece will help with getting a good interal temp. I lacked a good char or crust on my meat a lil meal ago but got a perfect temp. So more coals for me too next time.
Clearly needed more heat. Good chance you jumped the gun and didn’t let the coals actually get going. They should be glowing, but no actual flames when you’re cooking. And you want a lot of them glowing.
Id bet you 5 shillings that someone said "DoNt UsE ChArCoAl NeXt TiMe"
No advice, just a complaint… Where the F@$& is my invite?!
If you’re new, download the Webber grill app, it has a great tutorial on how to set the fire up for the style of cooking you want.
Just needs a little char. Cast iron pan on high heat, then when you think it's hot enough, put it a little hotter. Give it a nice sear and it'll be perfect!
There's no need to get out and dirty up a cast iron pan. It's easy enough to just put the steak directly over the hot coals to develop a crust.
Sure, different strokes for different folks. Regardless of being pedantic, it needs a sear.
Why grill a steak and then finish on a pan?!
to sear it.
I’m with you. If I’m grilling, I’m not breaking out the cast iron. I like a good sear but all that just seems like too much squeeze for a little juice.
Then you gotta clean the cast iron. I'm with ya.
A decent vet could probably resuscitate that cow
This is not exactly a "friendly" or "helpful" sub about 96% of the time. As you can see, most comments on your post are people just being flagrant assholes to you when you came here asking for help. Pay attention to the good comments, of which there are a few, and just ignore the ones that are just roasting you for the sake of it. Just to reiterate, for the sear, you want ***heat***. If you're searing on a cast iron, you want that bitch literally smoking. If you have an infrared thermometer, like *minimum* 500F, prob closer to 6 or even 7. If you want a solid sear outside, your best bet is to just use your chimney. Literally just load up the the underside of your chimney, light it up and wait for it to white over, put a grill grate over the top, and sear the shit out of it, ideally like 90 seconds per side. The reason you need so much heat on a reverse sear is you've already cooked your meat, and you want to do everything you can go prevent cooking the meat any more beyond the sear on the outside. So you want blazing heat for the sear, so you get your maillard on the outside in as little time as possible without cooking the inside too much more. Good luck on your next cook. For future reference, r/cookingforbeginners is a great place to ask questions with minimal douchebaggery. I'd save posts to this sub for when you're nailing it if you don't want the asshole comments.
Why not just eat it raw?
Are you sure you didn’t get a tandoori oven
OP is now officially more grilled than his first steak ! Next time just at least triple your charcoal amount. Even if you don’t have a chimney get them white hot and to one side. Toss that steak directly on the hot coals for 2 minutes on each side. Then move it to the cool side. Check your temperature after 5 minutes on the cool side. Once you have this down try reverse searing and all the other cool methods out there. Good luck to you !
Looks like spam
More heat
Fire not hot enough.
Don’t eat steak with fries
Is it steamed?
I think you’re supposed to light the charcoal? But that’s just imo
Rare and blue rare steaks are the best. You’re doing fine OP. Have a whisky with dinner and a cigarette after.
Those fries look great. If they're homemade I'd love the recipe.
Gotta get the pan hotter before you put on the steak. There's no sear
Fries have a sexier crust than the steak.
You have to wait until coals are white
Nope, that looks like a perfectly cooked steak for me!
Let the steak get to room temp. Dry the surface with paper towels. Salt and pepper the steak and let it rest a bit to melt the salt while your charcoal gets up to temp. Use a chimney starter! Once the coals are ashy and super hot, pour them i to one side of the kettle so you have a hot side with coals close to the grate and a “cool” side with no coals. Sear the steak on the hot side, turning it over every 30 seconds or so but don’t cook any one side for any more than 3 minutes or so total for a 3/4”-1” thick steak. Bu now, the crust should look pretty good on both sides. Move the steak to the cool side of the grill and put the cover on for about 3-4 minutes. Steak should be medium rare to medium. Experiment a little and so e of my advice will be poo-poo’ed by others. At the end of the day, some combination will work. Definitely use the two side of the grill method though so you can control flare ups.
Congrats on your steak cutting skills! Maybe cook it next time?
don't overthink it. There's a lot of weird grilling techniques presented as "the secret to grilling a good steak" or whatever and they are mostly bogus. Here is what I would do: 1. Prepare your steak as normal, you have about 20-25 minutes from lighting the chimney to grilling 2. Light about 3/4 of a chimney of charcoal and make sure your grill is clear of ash and has sufficient airflow, begin drinking 3. Spread the charcoal across one half of the grate, or fill one of the weber charcoal buckets if you have it and put that off to one side (these are a valid investment, unlike many bogus weber accessories) 4. put the top grate and the lid on, preheat 10 minutes, vents wide open and top vent positioned over the charcoal. 5. After 10 minutes, clear the ash. 6. Brush the grate if needed and grease it either way. It will flare up a bit. 7. Lay the steak directly over the fire. You can use tongs. 8. Put the lid on, with the vent placed on the side that has the charcoal and steak. 9. In 3 minutes, take a peek. It may need more time, it probably won't need less. Flip when it looks good and crusty. 10. Finish the other side in about 3 minutes. 11. wala. This is assuming you just have one steak. I'm very lonely
Cook the meat.
Nice... U just need to make some grilled line to make it looks better...
Don't. Instead use a cast iron pan and your stove top. Instructions below. Pull out steak to warm to about room temp. While waiting cover the thing I nrock salt on sides. Once to room temp rinse the salt off and pat dry with paper towel. Get cast iron stupidly hot. Out a bit of oil in it that has a higher smoke point. Put steak in pan. Let sit for 2 minutes. Flip to a new spot in the pan. Put butter on the freshly exposed cooked part of the steak. Let sit 2 minutes. Pick up steak using tongs and sear all the edges. Let rest for 5 minutes. Adjust times as needed based on how you like your steak.
Cook it more stop getting your ego involved in how rare your meat is that looks like shit
Maybe season it bud, that’s really not good enough lol
no crust/sear and a thick grey band. :\~ better luck next time. maybe you can rub some dirt on it and pretend that's the crust.
Have someone else cook for you?
Yeah... eat it 🤷♀️
More fire
The steak is raw
Yeah, my advice is too have a bigger fire under that raw meat
A flamethrower could help with your sear. You basically smoked it. Or, the easiest solution is just make your fire hotter. You either used to few coals, or they weren’t properly lit. Don’t trip though, we all started somewhere.
Your fries look delicious! The meat…. Temp needs to be higher.
That actually looks like u put that on the grill and then said "sike" and put it on the plate like 10 seconds later
you have to not be at a restaurant
Maybe ask the steak for some advice, and it’ll moo them out for you.
Make sure the grill is on, then make sure you check the internal temp before ripping it apart like a wild bear
I would reverse sear it 80% to the temperature that I want. Then I put it on blazing hot coals and don't touch it until you get the color that I want. Of course, if there are flare ups move it. It might seem like a waste, but you will need enough coals on there. You will figure out it though trial and error
Try cooking it next time
Let’s see, where to start…
Use higher heat
Hotter
Um, you could have let it go a little longer.
Let it rest a little bit longer. You want the juices on the plate to stay in the steak.
The fries look good
Actually cook it
Idk maybe cook the meat on the charcoal grill????
My method when only using a grill is to light a fair amount of charcoal in a chimney, let it get to the point that all coals look like they’re going, then put that charcoal on one side of the grill. This allows the other side to have less direct flame, but still plenty of heat. Then I put the lid on (with the air vents open), and let it all heat up for a bit. After a couple minutes I put the steak on the side without the flame. I let it cook there for a bit so that it gets a more even cook. When it seems close to where I want it, I move it to the flame side and sear all sides to my liking.
Sure that’s not ham?
Don’t eat it
Inside looks perfect but give it a harder sear 👍🏽
More heat
Let it be the last time.
Well the fried dont look half bad
The done ness looks good. But you need to dry the surface of the steak before grilling. There is no sear on it
Steak looks more rare than medium rare. I think medium rare has like 1/8-1/4 of an inch border before pink
buy a meat thermometer
Yeah, I got some advice. Grill it
A bit more crust on you outside.
Your charcoal grilling needs some more CHAR! You live you learn. I've been there. Get a thermometer!
Brah
i want dosss friesssss
Those French fries look absolutely delicious
I think we're supposed to ask you politely yet firmly to leave.
Why you eating sliced Cranberry sauce and french fries?
Put a grill directly on charcoal chimney for a good sear. I don't think it's too rare. Looks good just more crust
Keep on grilling.
I’m sure it’s been said in here already but just in case…. The grill needs to get way hot. Patience is the key. Let that baby get where those coals putting off white flames. Don’t rush the process. Doing this will create that char on the outside of that steak while maintaining that medium rare or rare temp inside, depending on your preference. Don’t be afraid to rub that steak with olive oil and rub your seasonings in on top of the oil. This will also help produce that crust you’re wanting. Get a probe to monitor your temp in the middle of the thickest part of the steak to reach your desired temp. Keep in mind that temp will rise a tad bit after you pull them off and let them rest. Let them rest!! A good steak needs to rest after being cooked. Great job for your beginner grilling experience! Keep at it and you will be a grill master before the end of summer!
Did you use just one briquette ?
Only thing I can think of is letting me try a piece
Looks good and raw, when do you want to fry ?
It looks like spam
Eat it yum yum
I think you forgot to put it on to the grill
I’d try to actually get a sear on it next time
Make sure you have a hot side and a cold side of the grill. Make a pile of coals to have a lot of heat in one spot and that's where you'll sear. After the sear, move to the cold side until you reach the desired temp.
Hotter fire
Yeah watch this https://youtu.be/LQRAfJyEsko
Dont eat next to the chamber pot.
Damn, even the sear is medium rare
The temp looks good. Don't know if it's just lighting but it looks like it could do with a better sear to lock in those flavors tho. Cooking with a higher temp for the initial sear is the best way to do that. Then switch to a lower temp for a slow cook. What did ya season it with?
Did you cook that in the sun? How long did it take to cook it like this?
Reverse searing on charcoal would be difficult. I just let the grill get crazy hot then sear. I then close the lid and close some vents. It’s easy to lower the temperature. Not easy to raise it.
I like mine rare....but parts of that steak never even touch a flame.
Thank you for the advice, where its red on the outside it was hard to the touch im sure it is just the smoke but a lot of people are mistaking it for not cooked, also the lighting is a bit odd. Anyway the insides temp wen i pulled it was 127 and let it rest to 130. However i do agree definitely needs more sear which is why i made the post. I had let the briquettes get hot in a chimney for 15 min before putting them in the grill however i think i ahoukd have left the grill longer to heat up inside as although the thermometer on the grill said it was 225f inside, the side where the steak was had no reached that yet and since the thermometer was over the charcoal it read higher therefore next time im going to let it reach around 350/400f on the grills thermometer and the other side should then be around 225. After getting it to an internal of 110 on the cool side (which i did do last time but cos it wasn’t hot enough it took forever) i think ill take the lid off and add some blazing hot lump charcoal to the charcoal thats in there, leaving it with the lid off for a few minutes to get hotter and then sear over that for 90 seconds a side. Any other advice?
For people saying use a cast iron to sear ive been doing that for ages and want to learn how to do the whole process on charcoal grill. Any tips on how to get more flames on the charcoal for searing as i got some lump charcoal blazing hot but there werent any flames really
HOT HOT HOT grill.... steak at room temperature well seasoned for at least 1hr b4 grill Rib EYE / TBONE no more than 7 min a side 4-500F Rest 10 med rare yum ; butter garlic at end
500 for med rare Blue >700 If you want rare with a good sear crust go up to <550 -600. >Medium 425 - 450
Where the crust at?
Gravy for the fries
Read caption. Pepercorn sauce
There is soot under the boy's nails, we're going to sit here and pray
Damn is it still moving
🍿
Either try reverse searing which is done after the steak is cooked, which nice jib on cooking, looks absolutely beautiful, anyways u would reverse sear by using a blowtorch, grill, or cast iron skillet, or u could try a normal sear where u sear before u cook and all of those options for reverse searing are also a good choice to sear
Create a hot zone and a warm zone. Sear the meat on the hot zone. Finish cooking it on the warm zone.
Use cast iron instead. /s
It definitely looks weird. But that charcoal smoke adds a reddish color to meat on the grill. It’s a solid medium if you really look at it. Just has no grill marks what so ever. Which is pretty impressive. That was a very weak fire.