Four ways to the perfect steak
Well, preparing a steak is still an experience. You’ve spent good money on a top-tier product and now you want to turn it into a delicious treat – without the meat ending up too well-done, too dry, or otherwise ruined. But what is the best way to achieve that if you aren't exactly an experienced steak champion? – By Freddy Boetzelen
We have used four methods of steak preparation to show the unique characteristics of each. Heat from below in a pan, heat from above with an overhead grill, heat from below using GrillGrates, and finally, a very special combination of marking monster and smoke bomb. We have omitted conventional grilling on a standard grill, as this method has the fewest unique characteristics and is surely familiar to everyone. What all these preparation methods have in common is that every grill is looking forward to some decent cuts of meat. And that, in turn, pleases the connoisseur(s) at the table. After all, grilling for yourself, for your partner, or for a whole group of friends should be a wonderful experience. And in the end, the overall evening is what counts. Where the sum of all parts – from the food and drinks to the music and even an effective mosquito repellent – should create a relaxing balm. True to the motto: “Live happily, live joyfully.”
1. Pan-seared steak
Pan-searing on a grill requires a good feel for temperature. The exposure temperatures in relation to browning the surface pose the greatest challenge regarding the internal temperature and the overcooked edge areas. The beauty of the pan is the strong crust formation. A disadvantage is the thick cooked edges – and that it doesn't taste like grilling. On the plus side, it is possible to give the steak a boost with other aromatics. I opted for thyme and garlic and prepared a brown butter (nussbutter) for basting. We took the meat out of the fridge an hour beforehand. That is enough to ensure it isn't too shocked while still having a counterpart to the incoming heat, so the edges don't overcook too much.
How it’s done:
Bring the cast iron pan up to temperature over the embers. A little brushed-on oil should reach its smoke point. Wipe through the oil with a few sprigs of thyme and sear the meat nice and hot in the pan. Here you have to estimate how much the crust should be browned so that the meat remains wonderfully juicy and doesn't develop the consistency of a shoe sole. This takes approx. 4–5 minutes. I then reach the target internal temperature in the indirect zone – without the pan, because if you let the meat finish in the pan, you would end up with a complete shoe sole.
I chose an internal temperature of 53°C; that gives you some wiggle room if you baste the meat again in the pan with the brown butter. To do this, let the pan cool down slightly after searing the steak so the butter doesn't burn. Melt it and brown it with the garlic and thyme to create a wonderful brown butter. Place the meat back in the pan and baste with that same butter until finished, depending on your desired level of doneness. As you can see in the pictures, the edges are not uniform. This comes from the varying exposure times and the fact that the second side is heated against less "cold" meat, since the first side has already been seared.
2. Sous-vide steak in an overhead grill
For this preparation method, I used searing with an overfire burner and pre-cooking using the sous-vide method. The steak was "mouth-vacuumed" in a zip bag using the "straw suction method" without a vacuum device. It works, but it functions better with a vacuum sealer, especially if you want to add aromatics to the bag – and perhaps a bit of butter. Plus, you can store everything perfectly because it remains sealed and the appropriate bags are simply better. But for immediate cooking and subsequent preparation, it works with the straw too.
How it’s done:
Place the steak in the water bath at a set temperature of 53°C and cook. It takes about 3 hours for the water to cook the steak through. The temperature won't go higher than 53°C this way, but cooking it for too long wouldn't be good for the fibers of this fine cut of meat either. Remove the bag, let it cool slightly, and open it. Pat the steak dry and fire up the Beefer so it reaches the highest temperature before you start. Place the steak on the grill grate – and under the radiant heater it goes. As close as possible, so that as much heat as possible can hit the meat in the shortest amount of time. The infrared radiation penetrates deep into the food. Once we have a nice crust – that takes about 2 minutes – turn the meat and fire the second side. Remove the steak and prepare to your liking. Here, too, a little liquid butter can be a kick. Or just season with salt and pepper. The edges are noticeably thinner since, during the shorter exposure time, less cooking occurred towards the "shoe sole" state, yet a beautiful crust was still formed.
3. Steak in the Satoo grill pan
The Satoo grill and aromatization pan by Josh Jabs (HaJaTec) is something very special: It offers a combination of strong grill marks and smoky flavors – all without a charcoal grill or smoker. Here, extremes are combined that make every griller's heart beat faster. Plus, a swiveling rack for the resting phase and an aromatization tray: lovely.
How it’s done:
The pan is heated up strongly, the chambers of the grate are filled with smoking chips, and once smoke begins to form, the steak is placed on the grate. To intensify the smoking experience, you place a cloche or grill cover over it for a minute. Water vapor, fat, and smoke settle on the meat and create a wonderful layer of smoke. Turn the steak now and grill the other side. On the swiveling rack for possible direct grilling, you can let it rest a bit before finishing it off either in a pan or in the tray above it with butter and aromatics.
This style of grilling requires a bit more experience and a decent base product for the result to meet expectations. But when it does, it's a blast! Great marks, lots of smoke, lots of meat flavor.
4. Steak on GrillGrates
For some steak fetishists, a steak is only perfect when it has perfect branding. With GrillGrates, a grill grate made from aircraft-grade aluminum, this is achieved with guaranteed ease. So it's no wonder that this grate is part of the standard equipment at steak competitions.
How it works:
GrillGrates are available in various shapes, from round to square, for any grill. For thick steaks, I like to bring them to an internal temperature of about 35 °C (95 °F) in a moderate indirect heat zone on the grill (preheated to 60-70 °C / 140-158 °F). You can easily prepare several steaks at once this way if you have a larger number of guests. Before serving, all the steaks can then be seared one after the other within a short time. I love using charcoal embers as a heat source for the GrillGrates, as they heat the grate very quickly to about 350 °C (660 °F) or more. When the meat hits the hot grate, the liquid that escapes evaporates instantly, creating a distinct sear mark. About 2 x 3 minutes on each side, rotated by 90 degrees – and the desired diamond pattern is ready. Use a meat thermometer to check the internal temperature. 54 °C (129 °F) is perfect for medium. Let the steak rest on a cutting board for about 5 minutes (do not wrap in aluminum foil, or it will lose its juices). Then, slice and season with salt and pepper.
Conclusion
All preparation methods have their place. The differences mainly arise from the fact that the flavoring profiles vary greatly. Sometimes the natural taste of the meat is highlighted, while other times, aromatics or smoke add further nuances: use the Lodge for extra flavor, sous-vide for an even level of doneness, the Satoo grill pan for sear marks with a charcoal aroma, and the GrillGrates for very quickly seared steaks.
