Ideally when I am searing the steak, I'd like it on heat no more than 1 minute per side. You want to trigger that reaction quickly. My problem has been - that second heat source. Flip once, then let rest a few minutes, then you'll have the perfect medium rare steak. Or if you use a super hot iron skillet, the entire side will be one char-grilled delicious grill mark. If you like grill marks, it helps to constantly rotate your steak, so you don't have a single set of parallel lines, your marks cover the steak. This triggers the Maillard Reaction, which produces the char-grilled texture or grill marks. Before you hit 130, you remove it, and expose it to MUCH higher temps, for a short time. If you cook it at 225, yes it takes much longer, but the internal temperature climb is much slower. By the time the middle is 130-135, most of the non-middle is overcooked. Throw it on a 400 degree grill, you're cooking it from the outside in. Somewhere in my reading someone referred to cooking a thick steak like trying to catch a moving bus.
Concrete rocket stove Patch#
If you want to cook a 1 1/2" thick rib eye that's medium rare - all the way through (instead of just a medium rare thin patch through the middle) the easiest way to do that it is to bring it up to temp slowly.
I learned about reverse searing - where you cook it low and slow until it's within 10 or so degrees of desired done-ness, then you sear it to have a nice layer of char on the outside. My interest in rocket stoves started with steaks.
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