This is my first ever blog. And this is my first ever post in my first ever blog!
As my mission is to build a large, impressive cache of recipes for the infrared grill - I'll start with one of the most basic. Steak!
In this case, New York Strips, about 1" thick.
Allow the steaks to come to room temperature (I leave out about an hour).
Season however you like. I usually rub both sides with a little olive oil.
Then I season both sides with Kosher salt, coarse ground black pepper and garlic powder.
I add some red pepper flakes to one side only.
Prehead the infrared burner for about three minutes (that's all it takes, really!).
Then, with a watch with a second hand, I start grilling.
90 seconds - then rotate 90 degrees and don't touch for another 90 seconds.
Then flip over - 90 seconds - rotate 90 degrees - 90 seconds.
That's three minutes per side for a beautiful medium rare NY strip with wonderful seared marks on both sides.
As my mission is to build a large, impressive cache of recipes for the infrared grill - I'll start with one of the most basic. Steak!
In this case, New York Strips, about 1" thick.
Allow the steaks to come to room temperature (I leave out about an hour).
Season however you like. I usually rub both sides with a little olive oil.
Then I season both sides with Kosher salt, coarse ground black pepper and garlic powder.
I add some red pepper flakes to one side only.
Prehead the infrared burner for about three minutes (that's all it takes, really!).
Then, with a watch with a second hand, I start grilling.
90 seconds - then rotate 90 degrees and don't touch for another 90 seconds.
Then flip over - 90 seconds - rotate 90 degrees - 90 seconds.
That's three minutes per side for a beautiful medium rare NY strip with wonderful seared marks on both sides.
6 comments:
We just got a grill with an infrared burner. We tried cooking steaks on it, but they seemed to char too quickly. We followed instructions with our grill and turned them every two minutes, but they still seemed to cook too much on the outside (nearly burned). My question is, what setting do you use with the infrared burner when cooking various foods? High, Medium, Low, etc. I can't seem to find this info anywhere. Not even in the book that came with the grill.
Thanks for any help.
Hello, there.
As we're both finding, the timing of something like a steak can be tricky.
I've found, with my Jenn-Air 3-burner grill (the infrared burner is additional and mounted separately to the right side of the grill), that about 3 minutes per side works well.
My infrared burner has a heat control knob (some don't). I use it at about full strength on these steaks.
Not knowing what model or type of infrared burner you have, I'd just suggest trying 3 minutes per side, down from 4 minutes to see how that works. If you have a control knob, you might also try backing it down after about 1 minute on each side as well.
Please understand that although I'm starting this blog, I'm not an expert on using infrared grills. In fact, the reason I started it is because there doesn't seem to BE an expert out there. And, as you said, no good information comes with the grills, and I've yet to find a recipe book in bookstores that addresses infrared grilling. I do have grilling experience and I intend to try LOTS of recipes and share my experiences with them as I do. I'm also hoping people like yourself will do the same and share with us all.
Finally, as I've just started this, I'm happy to say that you are the first person to respond to my blog. I'm trying to get it out there as best I can. Can you tell me how you found it? I'm open to any suggestions you may have.
Thanks for being my first responder! Let's stay in touch and get good together at this infrared grilling thing!
Terry C.
Hi Terry,
Your blog came up on a Google search when I was looking for info on infrared grilling. We got a Sureheat Tuscany grill through Costco which has 2 regular burners, an infrared to the side and an infrared rotisserie burner in the back. Ours also has a temperature setting, it's not just one heat. We've used gas grills for many, many years (this is our third grill) and we've always had good success with the regular grills. The infrared just leaves me a little stumped. What we ended up doing this first time was to sear the steaks over the infrared and then moved them to a regular burner to cook them a bit more inside. I have to admit, the steaks we used had been in the freezer since early summer and they came out delicious (they were Angus NY strips).
I bought my CharBroil Gourmet infrared at Home Depot. It's the best grill I have ever had. It takes a time or 2 to trust the grill. All of the settings are dead on. It will sear, grill, bbq etc. I still haven't quite figured out the cleaning. Suggestions?
Sherman
I have the same charbroil infrared and cleaning is the biggest issue, after any grill session make sure you leave the grill on high heat for 5-10 mins after cooking, it will turn any grill gunk to dust for easy cleaning the next session. It's very important to clean the grill thoroughly before every time you use it, if the holes are plugged it won't cook evenly. I take the top greats off and scrub them down then take the infrared part out and use the charbroil scraper tool provided aswell as a wire brush to make sure it is clear and clean. Another tip is to oil your brill prior to cooking and post cooking with olive oil or something similar, not only will it help conduct heat to the grill surfaces better but it will prevent rusting and food from caking on as badly. I too had a few issues evolving to the ir grill but have to say I wouldn't ever go back to a standard grill now. I have never been able to cook a better steak in my life now that I'm comfortable with the ir grill and I'd bet I could give many 5star restaurants a run for their money with my steaks.
I just used this and it was the best steak I've ever had! Thanks!
Post a Comment