 }})
- Joined
- Jan 9, 2025
- Messages
- 727
- Reaction score
- 996
- Points
- 143
- Location
- Maryland
- Military Branch
- Alma Mater
So we went by Boarman's as we do every Sunday, and I spied these behind the glass. Local beef. Had to buy them. The decision to buy was based on the marbling and also the light pink color of the meat which indicates grain fed.
We were gonna cook these last night, Monday, on the Weber, but weather showed 50% rain leading up to 8 PM and then 100% chance of rain at 8 PM. Here is exactly what weather dot com was telling us yesterday evening:
Thunderstorms early, then cloudy skies after midnight. Storms may contain strong gusty winds. Low 74F. Winds SSW at 5 to 10 mph. Chance of rain 100%.
So we decided to do cheeseburgers inside and push the steaks to Tuesday. But then - guess what? It didn't rain a drop, which of course, is mathematically impossible, unless you are NWS. So rather than do the cheeseburgers inside as the back up plan, we decided to do the steaks on the Weber as originally planned. But it was getting late. By this time it was 9 PM. So rather than do the low and slow indirect thing on the Weber, we decided to go back to our old mainstay which I had used for decades going all the way back to the 80s when I was just a young boy. That is, the timing method.
Yes, I could have done the JKF method made popular by Jesse Pryles, but I wanted to just do the simple Weber manual timing method, as it always gave us good results and Non FB Anne always liked it. I think the timing method has an edge on the JKF method. I literally have not done this in - probably - ten years. Here is an old Weber owner's manual page from the 90s. I had one from the 80s, but it got worn out.
Most steaks behind the glass are sliced at an inch and a quarter, as this one was. So a medium rare would be 4 mins, flip, 6 mins, done. I was using straight Kingsford briquets. In winter I would add a minute due to the cold air, or using lump I'd subtract a minute. Otherwise, this is a pretty good chart.
For a rub, I used coarse black pepper and granulated garlic. No salt.
After the time was up, the steaks read at about 123. I figured the temp would come up, so rested them in the kitchen for about 5 mins. Then served.
Yes, I could have done the cross-grate thing, but frankly, I forgot.
We added Fleur de Sel at the table. You take a pinch between your fingertips and sprinkle it on. It's a coarse finishing salt and it adds a really nice crunch. This salt is why I often don't dry-brine steaks.
Well, Non FB Anne was over the moon. She used words like "incredible, amazing, wow," etc. She kept raising her hand and shaking her head back and forth indicating the steak was unbelievable. This went on through the whole meal.
Then we watched some TV (The Bear, great show, especially if you like to cook). Then going to bed, she was STILL raving about the steak. Maybe not very romantic - unless you're a foodie.
And so I think this brings up the argument about indirect vs hot and fast direct. Indirect potentially makes a much nicer photograph as it has the potential of showing edge to edge pinkness coupled with a nice sear. But can you actually taste the difference between edge to edge pinkness and hot & fast as pictured above? I'm not so sure.
Obviously, 90% of the credit for this cook goes to the cow/farmer, and maybe 8% goes to Boarman's. But I'll take 2% (1% for picking out the steak and 1% for the cook).
We were gonna cook these last night, Monday, on the Weber, but weather showed 50% rain leading up to 8 PM and then 100% chance of rain at 8 PM. Here is exactly what weather dot com was telling us yesterday evening:
Thunderstorms early, then cloudy skies after midnight. Storms may contain strong gusty winds. Low 74F. Winds SSW at 5 to 10 mph. Chance of rain 100%.
So we decided to do cheeseburgers inside and push the steaks to Tuesday. But then - guess what? It didn't rain a drop, which of course, is mathematically impossible, unless you are NWS. So rather than do the cheeseburgers inside as the back up plan, we decided to do the steaks on the Weber as originally planned. But it was getting late. By this time it was 9 PM. So rather than do the low and slow indirect thing on the Weber, we decided to go back to our old mainstay which I had used for decades going all the way back to the 80s when I was just a young boy. That is, the timing method.
Yes, I could have done the JKF method made popular by Jesse Pryles, but I wanted to just do the simple Weber manual timing method, as it always gave us good results and Non FB Anne always liked it. I think the timing method has an edge on the JKF method. I literally have not done this in - probably - ten years. Here is an old Weber owner's manual page from the 90s. I had one from the 80s, but it got worn out.
Most steaks behind the glass are sliced at an inch and a quarter, as this one was. So a medium rare would be 4 mins, flip, 6 mins, done. I was using straight Kingsford briquets. In winter I would add a minute due to the cold air, or using lump I'd subtract a minute. Otherwise, this is a pretty good chart.
For a rub, I used coarse black pepper and granulated garlic. No salt.
After the time was up, the steaks read at about 123. I figured the temp would come up, so rested them in the kitchen for about 5 mins. Then served.
Yes, I could have done the cross-grate thing, but frankly, I forgot.
We added Fleur de Sel at the table. You take a pinch between your fingertips and sprinkle it on. It's a coarse finishing salt and it adds a really nice crunch. This salt is why I often don't dry-brine steaks.
Well, Non FB Anne was over the moon. She used words like "incredible, amazing, wow," etc. She kept raising her hand and shaking her head back and forth indicating the steak was unbelievable. This went on through the whole meal.
Then we watched some TV (The Bear, great show, especially if you like to cook). Then going to bed, she was STILL raving about the steak. Maybe not very romantic - unless you're a foodie.
And so I think this brings up the argument about indirect vs hot and fast direct. Indirect potentially makes a much nicer photograph as it has the potential of showing edge to edge pinkness coupled with a nice sear. But can you actually taste the difference between edge to edge pinkness and hot & fast as pictured above? I'm not so sure.
Obviously, 90% of the credit for this cook goes to the cow/farmer, and maybe 8% goes to Boarman's. But I'll take 2% (1% for picking out the steak and 1% for the cook).
Last edited:
The Rook
