Regarding resting, I went to a BBQ cooking demo last week and the chef stressed the importance of resting any meat after cooking but said don't wrap in foil as its not that different to keeping it in an oven - it will continue to cook and isn't really resting. Everyone obviously then said "but won't it go cold?" to which he replied yes, that's why restaurants serve on hot plates...
A hot barbie with sausages still sizzling not quite finished cooking. I place my steak with them but only turn when the feeling tells me too and when the sausages are done then I remove both which usually gives the steak about 4 maybe five minutes on the grill. I love the taste of sausages and do not like to put sauce on a beautifuly barbie cooked piece of meat unless it tastes off. The fat from the sausages is enough to cook the steak in. By the time it is taken inside and salad placed on the plates is enough time for the steak to settle. Love that medium rare steak. After I have demolished the stake then I will go back for sausages.
A bit of an old thread I know, but I did this pretty amazing reverse sear on some scotch fillet last week using Hardcore Carnivore Black rub - perfectly medium.
For those unfamiliar with the reverse sear method, it's in the oven or smoker until medium, then into a screaming hot skillet for a minute a side. Usually needs a pretty thick steak (a little thicker than these ones)
Thanks for bumping this thread @MoonshineBen, earlier there was talk of whether to flip steaks while cooking, or cook one side, then the other.
I now remember seeing a YouTube vid done by Australia's highly acclaimed Tetsuya Wakuda, he advocated keeping it simple by seasoning with pepper & salt, on a low simmering pan, & turning the steaks regularly to avoid searing to deliver the nuances of the beautiful meat.
The vid that I'm linking here, isn't the one, but close enough:
I just went to a demo for the new Everdure charcoal barbecues and the chef was saying that Heston recommends turning your steak constantly - every 10-15 seconds. Apparently he did lots of scientific experiments testing various methods and constant turning was the best. And make sure when you rest it that you don't put it on a plate but rather a cake rack. The scotch fillet that I sampled was fantastic!
I always thought the idea was not to touch/move the steak and only turn once. Will give the constant turning a go and see if I can taste any difference.
Returning to this old thread. Have switched to contant turning. It does seem to lock in the juices a little better and it's also easier to get the steak just right. Sticking with this technique now. Had a ripper steak sandwich on the weekend!
Now that the weather is getting warmer and barbecues are firing up across the country, I thought I would revive this discussion. There's a new poll on the Workshop home page that asks how many times do you turn your steak while cooking. Please add your vote and continue the discussion below.