How about some Grill Pron?

I am the grillin fool. All year long, rain or shine, sleet or snow. Although grilling in the freezing rain is the suck...

I grill all kinds of crazy shit. Fatties, Chicken Cordon Bleu, Romaine Lettuce, Meat loaf, Fajitas, Melon (not recommended), Peaches (recommended), Crostinis, but let's start off with something basic. I huge friggin bone in Rib Eye. And I mean huge:



That's my old Razor flip phone for comparison. Here's another shot:



While I am a big proponent of marinading and brining just about everything I kept this to the utmost basic - some coarse salt and fresh cracked black pepper. I let the steak come to room temp while I got the grill ready. Two zone grilling here. Coals on one side nothing on the other. You want the coals flaming hot. After the steaks is flame seared on both sides pull it to the side with no coals, slap the lid down and let it back till the desired doneness. For me, I rarely even back it but this thing was about 24 ounces so I baked it a bit.

Let's get back to the flame searing part first. While I said you want the coals to be blazing hot that serves two purposes. One to help put a great crust on the steak and the other is to ignite the oil. Just about any veggie oil will do with a low flash point. I usually use Olive. Pour a little oil on the coals and let the flames kick up and then slap that bad dog right on the fire:



That pic doesn't really do the flames justice. Here is a pic of me flame searing some steaks a few years ago before I started shaving the melon:



I'm a big proponent of cooking by feel but this process needs a little timing. 60 second of flaming. Rotate 45-90 degrees and 60 seconds more. Flip and repeat for those perfect grill marks. I didn't have the timing down for the grill marks when I made this steak and was simply going for a good crust.

After I flamed seared that bad boy I baked it another 5 minutes or so. Then comes the crucial step. Let it rest.



The juices inside that steak are moving a million miles an hour. Slice into it, and they will leak all over the place. Let them settle a bit and every bite will be juicy and delicious even if you don't like it as rare as I do:



A lot of people who don't like rare or medium rare steaks think that the juices just ooze out of steaks that are not cooked to medium or better. That's not the case at all if the steak comes to a rest. Do you see any juice on the plate?



Sorry the pics are so dark. Those were pre SLR days...

It's not a matter of each side after searing. After you sear it, pull it to the side with no coals and put the lid down. That way you don't burn the outside. You want a nice char but not burnt. With the lid down the grill becomes and oven and bakes the steak the rest of the way.

How long till it becomes medium? Well that depends on the thickness of the steak. Have you ever heard of the thumb test?

I prefer grilling in the winter. I live in St. Louis. The summers here are full of 90 degree days and 95% humidity. "I know, let's build a fire!?!?"

Last Jan/Feb time frame we got 7 inches of snow.

Here is my son about to sled down a hill for the first time:





Temp in the 20's:




And here I am having a blast:



Cooking some chicken indirect on the grill:



I never had to move a piece or flip or rotate:



How does that look: