Medium on a filet is a Terrible idea. I take mine off at 105F and then REST.

Resting a steak can make more of a difference than cooking it.

Loading something with moisture because you cook the moisture out is very strange to me.

lmao, I do not cook moisture out of my steaks except for my granny who wants her shit burnt regardless what type of steak it is.  I was giving brief descriptions of what I do, trust me I know how to cook a steak. I cook for about 20 people every single weekend and have since me and my wife got married 15 years ago. I do not put any salt inside the meat, or any other type of powder substance. If any salt goes on its on the outside. 

 

I let all my steaks rest after cooking, I have alot of different ways I will cook them based on what people ask for or what mood we are all in. After watching every episode of Pit Masters I started experimenting with different techniques and am hooked. 

 

Your personal taste of how a steak should be cooked or its flavor may be totally different than someone elses. What seems strange to me is you assuming that your way of cooking a steak is the only "right" way. I was just sharing what I like to do, nothing more. 

 

But I'm not so close minded that I think my way is the best and only way something should be done so I will look into the Kosher salt and try some of your recommendations on my next steak night. But to say your cooking a steak wrong if you have to inject it is just wrong. I dont "have" to inject it at all, but right now I am loving what I'm doing at the moment and will continue. 

 

 

I grew up eating southern style food so our tastes may be completely different.

Never said there was only one way. Hell I do it differently all the tiem.

What I did definitely state is that there is a better form of salt, but that is taught to you on the first day of culinary school. And most of school is in how to use it.

If people are coming over that won't eat rare meat, I'll buy a cut with more fat so it take the cooking.

I will check out the kosher salt. I just dont hardly use much because my blood pressure. 

I will check out the kosher salt. I just dont hardly use much because my blood pressure.

Then it is even more important you find Kosher. 1/2 the mass per volume so you can spread it more consistently

Diamond Crystal I've found is the lightest per unit volume

It'll seriously improve your steaks. By FAR the biggest thing you can do to cook a protein properly.

Why no 8?

http://www.daytonaudio.com/media/resources/295-397-dayton-audio-es180ti-8-spec-sheet.pdf

Because it's esoteric.

Lawl

Why no 8?

http://www.daytonaudio.com/media/resources/295-397-dayton-audio-es180ti-8-spec-sheet.pdf

shame. looks nice though

I want a pair. Just what I need is another set of 7's.

I got a pair way bigger than 8" bro.

Zing!

Then you have people like me who more than likely grill all wrong.

Sear both sides, drop temp, take off and rest.

I also grill over propane.

J

Then you have people like me who more than likely grill all wrong.

Sear both sides, drop temp, take off and rest.

I also grill over propane.

J

Sounds perfect to me.

Then you have people like me who more than likely grill all wrong.

Sear both sides, drop temp, take off and rest.

I also grill over propane.

J

Sounds perfect to me.

I've exparamented with seasoning the steaks, and will do it from time to time, but prefer to leave steaks plain. I season ground beef when cooking tacos, meat for meat sauce and pasta, and other things. Chicken is sauced and seasoned when being done in the stove, done plain first when grilled, then sauced for a bit before being taken off the grill.

J

Then you have people like me who more than likely grill all wrong.

Sear both sides, drop temp, take off and rest.

I also grill over propane.

J

Sounds perfect to me.

The inverse can work too, but then you normally need two heat sources.

Then you have people like me who more than likely grill all wrong.

Sear both sides, drop temp, take off and rest.

I also grill over propane.

J

Sounds perfect to me.

I've exparamented with seasoning the steaks, and will do it from time to time, but prefer to leave steaks plain. I season ground beef when cooking tacos, meat for meat sauce and pasta, and other things. Chicken is sauced and seasoned when being done in the stove, done plain first when grilled, then sauced for a bit before being taken off the grill.

J

You MUST always season before cooking. And when chef's say season they mean salt. Doesn't mean you can't add something along with the salt but you really have to salt first. Do yourself a favor though and go buy some Kosher salt. You can coat the meat copiously with it and not make it salty. The low amount of salt per volume is HUGE>

Then you have people like me who more than likely grill all wrong.Sear both sides, drop temp, take off and rest.I also grill over propane.J

Sounds perfect to me.

I've exparamented with seasoning the steaks, and will do it from time to time, but prefer to leave steaks plain. I season ground beef when cooking tacos, meat for meat sauce and pasta, and other things. Chicken is sauced and seasoned when being done in the stove, done plain first when grilled, then sauced for a bit before being taken off the grill.J

You MUST always season before cooking. And when chef's say season they mean salt. Doesn't mean you can't add something along with the salt but you really have to salt first. Do yourself a favor though and go buy some Kosher salt. You can coat the meat copiously with it and not make it salty. The low amount of salt per volume is HUGE>

After I move at the end of the month I plan on picking some up to try it. On steaks I have used a variety of mixtures, but my go to has been freshly ground black pepper, kosher salt (sea salt if a fatty cut), and some onion/garlic powder. I am sure it kills the flavors, but for me when it is a less than exemplary cut of beef it helps it taste better without using something else like A1.

J

After I move at the end of the month I plan on picking some up to try it. On steaks I have used a variety of mixtures, but my go to has been freshly ground black pepper, kosher salt (sea salt if a fatty cut), and some onion/garlic powder. I am sure it kills the flavors, but for me when it is a less than exemplary cut of beef it helps it taste better without using something else like A1.

J

The Sea Salt comment makes no sense for 2 reasons.

1) It is not easy to distribute evenly which is critical when cooking. Seasoning at the table you could argue the opposite, but the reaction of the flesh with the salt is critical to good cooking.

2) 100% of ALL of the salt sold for consumption in the world is Sea Salt. Even mined salt was once you guessed it Sea Salt. Guess what they means they can do when they label? The only Sea Salts worth paying for are those that have interesting minerals associated with where they were harvested or those in the right crystal size for whatever grinder you use at the table.

Oh, and you can't chimp on the grinder. Cheap ones work like hell. Salt or pepper.

Once you get a real grinder you'll never use preground much of anything after that. Also critical for flavor.

For instance, ground cumin is not something I buy but I use often. I take cumin seeds and toast them in a pan and then grind in a coffee grinder. Tastes SO MUCH better.

I don't use powdered garlic either, don't actually really understand it. Pretty sure there are 8 heads of garlic in my garlic jar in the kitchen right now though. Takes about 20 seconds to break down a clove. Perhaps another 20 if you want a paste.