Now this is serious filet Mignon on the grill. you have to let it cool off before you cut it, n00b

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Carcass Before

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Just a quick addition but use Sea Salt and not regular table salt. Fresh cracked black pepper is better than a ground black pepper.

slow cook on low heat. comes out great.

It also only takes twenty minutes for the bacteria to double in population.

check your science here FMB, salting in advance will draw out the mositure and make them dry. you want to salt just before grilling.

the rest is spot on.

his point is that it is mostly surface bacteria - this is not ground meat where the bacteria are throughout. On the surface, heat will take care of it.

we understand commercial kitchens have restrictions homes do not. That doesn't mean it's better.

Leaving the meat out does nothing but make you wait longer for your food. Use oil and HIGH heat to sear, then lower the temp to cook to your preferred internal temperature.

Read this: http://www.seriouseats.com/2013/06/t...ing-steak.html

Kosher salt flakes tend to stick better in my experience, but I usually use Kirkland sea salt grinders. If you use table salt on steak, you ought to be shot.

be that as it may, on the occasions that I have forgotten and had to throw steaks on cold, they have not cooked as evenly. I don't think it's mental, as I can physically see the difference. But that's just me.

I would totally agree on thin cuts, but when cooking an 1 1/2" or 2" steak, I am convinced it makes a difference.

And I always preheat the Weber to 600 plus. Get those grates nice and hot.

Wrong. Given time, that moisture (and the liquified salt) will draw back into the steak and season inside the meat. http://mobile.seriouseats.com/2011/0...ct-steaks.html

IMO the only reason why you would own table salt in a household is to waste on water when boiling eggs... **** that shit..

let them rest for like 5-10 minutes with foil over them

Another option is Hickory Cane Syrup. There is a guy who makes and sells it from Belton Mo. Interesting product. He also sells a great smoked sea salt.

http://hickorycanesyrups.com

I have a slight variation on most of the GOOD advice in the thread, but I always get compliments.

1) Set meat out to come to room temp. It's not strictly necessary, but I find it helps make an even cook. Salt at this time. And you want to use either sea salt or kosher salt. Both are fine. And you want to cover the meat in salt as much as possible. It doesn't dry out the meat and anyone that tells you it does has no idea what they're talking about. I've been known to leave it out as long as 4 hours at this point. The salt keeps bacteria from growing on the meat, and even if it did, the heat would kill it off. There is zero reason that this small amount of time outside of the refrigerator would grow bacteria that would be harmful. If you get sick from the meat, it was already contaminated.

Also, if you're not going to be able to salt ahead of time, don't grill the steaks. You need at least an hour of them salted for it to do what it's supposed to, which is to begin to break down the fibers of the meat and season it.

2) Preheat the grill. As hot as possible.

I also don't sear on the grill grates. I use a seasoned cast iron grill pan/plate. It's completely flat to maximize contact with the meat and get the best crust possible. I usually wait until the plate is about 900 degrees or so. Pretty easy to do with a standard grill and a nice, thick cast iron plate.

3) Right before they go on the grill, I rinse off the salt and dry the steaks with paper towels. It doesn't need the salt on there at this point. It's already in the meat. But you don't want the steaks to be wet, either. That only interferes with the meat getting a nice crust.

Then, I rub them with olive oil. A teaspoon or so per side, but that's not a strict rule. Just make sure it's covered.

4) Grill. Usually 3 minutes per side, and then off. That goes for about 1" thick steaks.

5) Rest the meat for at least 5 minutes. As soon as the steaks come off the grill, put a small pat of butter on top to melt off and become to sauce for the steak.

It always tastes amazing and only gets compliments. I get people asking if they can pay for my steaks because they taste so good.