After like 5 years of overcooking everything, I FINALLY nailed it. Medium-rare, crust on the outside, tender inside. My 10yo actually ate the whole thing without complaining about the texture. Felt like winning the lottery tbh. Gonna try the reverse sear method next - anyone here use that technique?
Getting a 10yo to eat a steak without complaints about texture is honestly a bigger achievement than people realize lol. What's your secret for the crust?
The way you went from overcooking everything to nailing it reminds me I should actually invest time in learning the grill properly instead of just winging it every summer
That's the win right there - your 10yo actually wanting to eat what you cooked. Forget the steak, THAT'S the achievement
Five years of practice finally paying off! What's the actual technique that worked - were you using too high heat before or cooking too long?
Now start working on the rest of your grilling menu because he's gonna request steak every weekend lol. But yeah congrats on the win, this is legit
lmaooo the "without complaining about the texture" part is everything. That's parenting gold right there
This is the stuff that matters. 5 years of learning to nail a steak and then your kid actually enjoying the meal - that's the win right there.
Salt and heat, right? I've been underseasoning mine forever and that's why they came out dry. Just nailed the technique myself after your post got me thinking
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Medium-rare is the only way. What was your secret to finally nailing it? Temp probe?