A Mexican friends family just butchered a pig and cut strips of it and placed them directly on the coals with just some salt and those were some of the best tacos Ive ever had. Im sure the great salsa, being drunk, the freshness of the pork had something to do with it, but man the crispiness of the sear and juiciness of the meat were incredible.
Wow, I don't think being drunk mattered, just thinking about trying something like that and I'm starving (even after lunch, haha) .
I'll be going this direction from now on as well. Bought an enamled cast iron insert for my Weber propane grill; it replaces one of the grates over one of the burners. Fun fact: I got the propane grill on EXTREME clearance like 6 months ago, but have not yet had the 3-4 hours to put it together! Taking Friday off just so I can assemble the damn thing (and clean out garage). Fun times, being a parent!
Ah nice, that should work perfectly. I need to eventually get a new grill... Mine works for now but is about ready to be replaced.
Lodge makes a 14" pizza pan that I use on my grill to get both a smoky flavor and an excellent sear. The pizza pan is easier to handle than a skillet and there is no handle to mess with, but the pan has enough of a lip that you can use the rendered fat from your ribeye to grill up some mushrooms while the steak rests. Delish! I haven't used the cast iron solely to sear a steak cooked sous vide. If I were to try it, I think I might just put the skillet on top of a charcoal chimney starter to get it really hot and not worry about the smoky flavor.
Thanks for the heads up on this, I'll definitely have to try that out, I need to eventually go back to something like that like that (being able to use charcoal etc). So right now for my grill outside it's just propane grill (not too exciting) and using the skillets, I normally get them crazy hot with the lid closed then open it up, add a little butter and sear them as fast as possible. But the pizza pan idea sounds great especially with different grill set ups
Ok, so while I didn't cook it, I think I had it at a restaurant. We went to Taste of Texas last week for a buddy's bday. Haven't been in years and one of the fun things to do is hand pick your steak. Well they are all vacuum sealed now, and I immediately thought of this. Well, I ordered my T-bone ($54) medium rare and while it was cooked that way, it didn't have the char I like from grilling over wood grills. Not what I expected from a place like that, and I'm going to have to take a hard pass at this...
Hmm interesting, so when I do it I undercook one level so I can sear it a bit longer in case so I can get a nice sear/crust on it (especially if I'm doing a lot at once), I've also found leaner cuts work the best. Unfortunately in my experience the t-bones/ribeyes etc all seem to taste better to me with more conventional methods due to the fat. But if you do use a sous vide right you can make even a sirloin come out amazing at home. Chicken also comes out perfect
