To Tent or Not to Tent

ElizabethB said:
You cook a lovely piece of meat. It needs to rest. Do you tent with foil or not? Why? I tent because the meat keeps warm.
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I've changed my method in the last year on how I cook steaks.

I usually only cook with a Bone in Tomahawk Ribeye/Cowboy steak. I usually use a 3 to 3.5 pound steak which easily feeds five of us.

I use the charcoal grill. I use the indirect heat method until the steak reaches 105 degrees. Then I wrap it in foil and let it rest for 10 to 12 minutes depending on the size of the steak. After it rests I sear each side for 90 seconds directly over the coals. Then we eat immediately. The steak is always hot. I "rested" the steak earlier in the process.
 
detroitdad said:
I've changed my method in the last year on how I cook steaks.

I usually only cook with a Bone in Tomahawk Ribeye/Cowboy steak. I usually use a 3 to 3.5 pound steak which easily feeds five of us.

I use the charcoal grill. I use the indirect heat method until the steak reaches 105 degrees. Then I wrap it in foil and let it rest for 10 to 12 minutes depending on the size of the steak. After it rests I sear each side for 90 seconds directly over the coals. Then we eat immediately. The steak is always hot. I "rested" the steak earlier in the process.
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With a big hunk of steak like yours I'll reverse sear which is basically cooking the steak in the oven with a lower heat to a desired internal temp then pan sear with herbs of choice, butter and garlic. Works well.
 
garlichead said:
With a big hunk of steak like yours I'll reverse sear which is basically cooking the steak in the oven with a lower heat to a desired internal temp then pan sear with herbs of choice, butter and garlic. Works well.
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That’s usually what I do as well, including my holiday standing rib roast.
 
garlichead said:
With a big hunk of steak like yours I'll reverse sear which is basically cooking the steak in the oven with a lower heat to a desired internal temp then pan sear with herbs of choice, butter and garlic. Works well.
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That works. I prefer using the charcoal grill. Adds another level of flavor to it.
 
My brother likes to Sous Vide and reverse sear steaks. That takes too much time and planning for me.
 
garlichead said:
With a big hunk of steak like yours I'll reverse sear which is basically cooking the steak in the oven with a lower heat to a desired internal temp then pan sear with herbs of choice, butter and garlic. Works well.
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Since I sous vide my steaks, I end up "reverse searing." I don't like that method on the charcoal grill. I tried it a few times, and overcooked my steaks a little. There was only a small area in the middle that was medium rare.

CD
 
caseydog said:
I don't like that method on the charcoal grill.
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I'm not going to lie. It was definitely trial and error. By the third time I had perfected it. A couple of key things. Same size steak. I usually try to get one in the 3.5 pound range. I use an internal thermometer and set it for 105%. I rest if for 12 minutes, Sear every side for exactly 90 seconds.



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Imsotiredofnuggets said:
Anyone have a link with proper tenting? Im too nervous to Google "Tenting Meat"
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Tenting is the same as covering. If it's a small piece of protein and the thought is to rest for say 5 minutes, that then could result in a less than warm entre. If it's say, a very thick steak for 2 and is 1 and 1/2" inches thick and cooked to medium then more moisture will have been released on the interior of the steak which will need more rest time than say a med rare steak that has been cooked less. The other end of the spectrum where a turkey has been roasted I've covered completely with tinfoil and have rested it for 2 hours. So basically it depends on density and doneness for whether we just throw a piece of tinfoil and drape over the protein or wrap completely.
 
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