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House guests tonight. Two long time favorites I claim as grandchildren. They brought Leo, who I now claim as great-grandchild. And they loved dinner.

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I’ve got a question for you guys. I’ve come full circle on cooking steaks.I’m back to the method I started with, but this journey has at least given me the understanding as to why it works so well. 

My question is, how do you cook and sear your steaks? 

Let’s talk about how I used to salt the steaks first. I was taught to only salt right before cooking. I’ve since read that salting right before cooking is kind of true, but not the best way. The salt draws the liquid out then and forms small puddles, then it will eventually re-absorb back in. If leave the salt on for about 45 minutes then cook, you run the risk of cooking a mediocre dryish steak. I now salt them the day before and the flavor is always good. 

The other old school thing I was taught was to sear at first to lock in the juices...this turned out to be false. At least for me. The newer method was to sear at the end. It kind of makes sense to do that if you’re cooking your steak Sous Vide or smoking them on a pellet grill and need something to sear them at the end. 

My favorite and now what I consider the best method is to take my steaks that were salted the day before, wipe them dry then apply an ever so thin coat of Olive Oil, then put on the grill straight under a single layer of coals and flip them every 30 seconds to one minute until they reach about 135 degrees. The crust on the outside is unreal and the flavor is so rich.

So what kind of methods do you guys use?

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It depends when it comes to steaks. Usually depends on the cut and time allowed to prepare. Over 1.5” thick I’ll stick them in the oven until the hit 120, then sear on a very hot grill or black iron. Wife brought home some ribeyes today. Gonna toss the taters in & season steaks now. Not expecting awesome from looking at them , but should be good.

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My best results start with a good steak (doh!). Salt pretty heavily (no pepper or anything else that burns) and let it sit at room temp for a couple hours while the salt dissolves into the meat. Cook on the hottest part of a charcoal grill. Forget the perfect char marks—flip often and get a good char. Test temp by resistance, not by poking a bunch of holes in it or certainly not by cutting. Takes some practice. Pull and put some thin slivers of butter, pepper and whatever else you want on it. Tent loosely with foil and rest, rest, rest. Great beef doesn’t have to be hot. 

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I am fairly old school, steaks up to room temp, usually put a coating of garlic olive oil on them them season fairly heavy and onto the grill for a fast hot sear.  Since I like them pretty rarish is the middle it works well for me, sometimes some butter on top, and yes resting a few minutes is important to let it reabsorb the juices.

Second choice is a fast sear in a hot cast iron, my choice for lean meat like venison.

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