Jenise wrote:Frankly I would quibble with them about having gone to all that trouble to build a crust, and then resting the meat under foil and on a plate (my steaks rest on a rack), both of which would soften it IMO, but that's just me.
Bill Spohn wrote:Interesting that David doesn't lower the lid - I do. Maybe I'll try it his way, but expect that it will exacerbate the issue of forming a nice outer layer (my steak gets only S&P and perhaps a wee bit of garlic after air drying on a rack with paper towel on top, before hitting the grill) while still leaving the inner meat very rare. SWMBO likes her meat medium, and I like mine rare, which caused repeated recrimination until I settled on the methodology of cooking mine the way I wanted it, and then telling her "Yours is still on the barbie - take it off when you want to". We've had one or two carbonized forgotten offerings, but once the responsibility for finishing the meat was clarified, it hasn't come back to my door again.
My biggest BBQ issue is the marinated ribs we often have with the Friday steaks. They are thin flanken cut ribs and the difference between almost done and carbonized on a hot grill can be a matter of less than a minute. Getting an important phone call (or reading email) while grilling can be disastrous.
Jenise wrote:As for your Suzanne solution, if Bob ever told me to go get my own steak I know where he'd be sleeping for the next month or three! Why not just put hers on first? When we need to cook more-done for guests, that's what we do.
Jeff Grossman/NYC wrote:Jenise wrote:As for your Suzanne solution, if Bob ever told me to go get my own steak I know where he'd be sleeping for the next month or three! Why not just put hers on first? When we need to cook more-done for guests, that's what we do.
Bingo. HWMBO likes well-done and I like rare/medium-rare. I cook his approx. double mine.
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