BRICK SEARED STEAK with TERIYAKI-ESPRESSO-BUTTER SAUCE Martin Kimeldorf

BRICK SEARED STEAK WITH TERIYAKI-ESPRESSO-BUTTER SAUCE Martin Kimeldorf

Gary Horton achieved world-class status in bodybuilding, so it should not be any surprise that he likes tossing his steaks onto a heavy cast iron skillet first, and then pressing down on the steak to create a dark-amber brown sear. Together we chatted up this technique for using the weight of a brick to insure the heavenly seared crust evenly spans both sides of the steak. (Plus the brick is very showy for guests).

The techniques follows in the tradition of using “grill presses” in steak house, and replicates the many YouTube videos demonstrating placing bricks over grilled chicken. Because the steak moves from the pan to the grate, it ends up with grill marks. Though some argue the marks are purely cosmetic, I prefer the grilled tattoo when I barbeQue.

We all have our favorite steak. Mine is the richly marbled rib eye steak at about 1-inch thick. Once you know your grill and steak supply, you can cook your steak by the number of minutes for searing and basting, with the cover down, and pulling the steak off at the end when your quick read thermometer gives you the go-sign.

General Meditations Grilling On Steak Why do our steaks often come out perfect and other times over-cooked or too rare? I have conducted endless experiments, changing one variable at a time. At the end I have consolidated my findings in this beefy meditation. While specifically written about steaks, it applies to a lot of the grilling I do.

Various “experts” wax eloquently about searing a steak on a 700 to 1000 degree grill. Sorry, but I think too many people cook too high, too fast. With steak I favor reverse searing which begins with a low-and-slow general cooking of the entire steak following by searing on a medium-high grid. I to accomplish this I deploy a two-zone* or two-temperature cooking sequence, allowing for far greater control over the cooking of my steaks.

It gets a bit tricky creating the two-zone effect on a Big Green Egg. Therefore begin with a heat deflector with cast iron pan or griddle on top. This creates an indirect low-temperature cooking

* You can read about the two zone process at this link: http://www.seriouseats.com/2011/03/the-four-high-end-steaks-you-should-know-ribeye-strip-tenderloin-t-bone.html

1 environment. When it comes time to sear, remove the plate setter, move the pan to the grid and open vents to reach 450 degrees.

In my previous experiences I choose to cook the same steak, from the same market, using the same thickness. That way I could grill a one-inch rib eye steak on medium-high on four minutes on a side. Still as the grill-season wore on the steaks began to change a little how they cooked. In addition I discovered that cooking by temperature is not always a straight forward process. For example, I like a steak on the medium-rare end, coming off the grill reading internally at 130+ degrees. Yet when I measure a steak in more than one spot (or across several steaks) I have sometimes ended up with a variety of readings, spreading from 125°F to 135°F.

Now I cook and measure differently for more consistently succulent and tender steaks. Therefore, I confine my measuring to the last stage in cooking and then only on the thickest spot. I insert the my Thermapen thermometer well past the half way point, slowly withdraw and note the lowest temperature. I then repeat this on two more spots or two more steaks.

When a spot reaches my upper limit for steak. For myself this approaching 140°F. At these upper limits I pull the meat to avoid overcooking. I’m not so worried about meat that may come off too soon and appearing under-cooked because I can put it in a lidded glass dish in the microwave for 1-2 minutes to increase doneness. But, I can’t turn medium back to rare.

As a result, I have learned not to rely on any single indicator of doneness like pushing in on the meat evaluate firmness, temperature alone, or length of time. When unsure I cut into the steak and take peak. And equally important I adjust my time and grill temperature based on the thickness of the steak, reducing both for steaks less than one-inch thick and increasing for those one-and-a-quarter inch thick. In the end I use the thermometer to get a ball park reading. I then adjust temperature and placement on my grill based on that thermometer reading.

As meat gets thicker with steaks and roasts the difference between the center temperature and out temperature can cause problems. Always the challenge to get a nice seared or char-broiled crust on outside with safely done and juicy center. If I begin with a traditional sear and the slow roast I have to be careful of drying out the outside. But if I bring the meat temperature up more slowly and try to get the center cooked close to a finish temperature as well I retain more control. That is why I sear at the end because takes only few minutes to created the crust, raises the temperature just a little, and avoids drying out the outer layer.

I know from experience and using an infrared thermometer that the grate in my gas grill is about 100 degrees hotter than the temperature indicated in the grill lid thermometer. That is why I am comfortable searing at around 450 degrees and not much higher.

For this steak recipe I like to sear the entire surface which is why I use a cast iron pan. With the reverse sear I bring the temperature up to 250 degrees on the grill, then when the steaks reach and internal meat temperature of 130 degrees I remove and tent with foil to rest while the grill quickly climbs to about 400+ degrees and the steaks go back on for searing. This two-step process avoids warping or crackling the cast iron.

2 Times for roasting and searing will vary with the ambient temperature, heat of your cooker, and mostly the thickness and type of steak. For steaks less than one-inch I begin by reducing my searing and roasting times by 50% and when over 1-1/2 inch I similarly allow for longer time. Thus, when changing how and what I cook I monitor temperature of the meat and timer more closely until I gain more experience with the new product.

TERIYAKI-ESPRESSO-BUTTER STEAK SAUCE This sauce resulted from a series of happy, happy accidents. The robust flavor of the sauce really kicks the steak up a few notches, in subtle ways. Several guests have later applied this sauce to other meats from chicken to salmon. This recipe must be made in advance. It is applied to the steaks before they go on the low-and-slow indirect cooking step.

The amounts given per steak, multiply the ingredients by the number of steaks 1. Melt the equivalent of one tablespoon of butter in a small pan. 2. Add one small garlic clove, crushed. 3. Give it an Asian slant using any or all of the following, per steak: ¾ tsp. steak sauce ¾ tsp. hoisin sauce ½ tsp. your favorite steak rub (I use my own MK Beef Steak Rub or hickory salt) ½ tsp. vermouth ¾ tsp. Medaglia D’Oro’s instant espresso or 1 tsp. of ground espresso 1 tsp. Kahlua Mocha (coffee-chocolate liqueur) Heat all the above on medium heat until it gently boils.. Keep boiling for two to three minutes and skim off any brown particles which leaves you with a clarified butter.

When I am in a hurry or too lazy I will just mix the garlic, butter, espresso, or bourbon.)

THE BRICK SEARED STEAK TANGO STEPS 1) Begin With A Dry Brine A “dry brine” seems to improve the formation of the seared crust. It begins by lightly salting the steaks with NO MORE than you would add at the table. Then place the steaks on edge to air dry in your refrigerator for at least four hours, and twenty-four hours if you have time. Use toothpicks to hold steaks on edge and to improve air circulation as illustrated in the image.

2) Bring Meat To Room Temperature & Remove Moisture To help get the center fully cooked, remove steaks 30 minutes before they go on the grill so they may reach room temperature. If a steak is over 1-1/4 Arrow shows toothpick inch, then increase to 60 minutes.

Pat dry with paper towels to remove moisture surfacing after the dry brine. This improves contact with the searing grid.

3) Set Up Grill For Cooking At 250 Degrees With Indirect Heat. You’ll be slow-roasting the steaks until they get within 5 degrees of your finish temperature. The lid will remain down. Many times I set up my smoker for 250 degrees and add a small amount of wood. I like to use a thermometer with a remote probe because this allows the lid or door to remain closed while I monitor the meat temperature.

4) As Meat Reaches 5°F Of Finish Temperature Raise Grill To Searing Temperature 450°F. In my example I would remove steaks to a covered container or tent with foil when they reach 130 degrees.

Because I place the cast iron griddle on grill during roasting it is already hot. If you are going from smoker to grill, then begin placing cast iron pan or griddle on the grill when the meat is 10 degrees out (e.g. 125 degrees) and preheat the grill to about 300 degrees.

5) With Lid Up Place Steaks On The Cast Iron Surface And Add Weight. Note that most grills have cooler and warmer spots. Accordingly place the less done steaks in the warm areas (like the back of a gas grill) and the more done in a cooler spot like the front.

Put a weight or foil-covered-brick atop the steak.

7) Sear And Flip For 2 Minutes A Side And Then Take Temperature Of Meat. Set timer for 2 minutes. Press down on the weighted steak for a slow count of 15. When timer goes off flip steak onto a new surface. Avoid re-using the same spot in the pan you just seared because this old spot may will be hot enough to sear the second side completely. Return the brick and sear for two minutes more.

After the 2 minutes are up, take a temperature reading of the meat.

8) If Not Done, Keep Roasting At Lower Temperature To Create Grill Marks. If you want grill marks, and the steaks are not yet done, remove the cast iron pan or plate and lay meat directly on the grid. For this step I try to lower the grill to around 350°F because continuing with the high temperature can lead to overcooking in the blink of an eye.

If I choose to continue cooking I’ll first baste the meat with any remaining butter sauce before transferring to the grid. And if the meat 10 degrees or more below the finish temperature I lower the lid.

9) At Your Finish Temperature Remove, Baste With Sauce. I remove my steaks at 135°F and then brush on remaining Teriyaki-Espresso-Butter Steak Sauce. By the time the guests assemble at the table the meat let rest for 5 minutes.

This recipe is distributed for free by the author Martin Kimeldorf . It is reprinted from his new encyclopedic-work Meditation on the Q. This book include Recipes and Musings For The Gourmet BarbeQue Life. It will save you time and change up your BBQ game. The unique recipes and details provide fail-safe cooking experiences. Recipes are written for smokers and grills using charcoal, gas, and electricity.

The title is currently only distributed as a searchable PDF by the author. If you want details or a short press kit about the book email him at [email protected]