Alton Brown's Steak Cooking under a chimney starter - WOW!!!

[Chvymtl3]

Has anyone else tried this? This was one of the best steaks I have had and I unfortunatley spent way too much money at some of the high end steak houses.

Fire off a chimney full of hardlump, set it on a grill while it is burning off, once the coals are white, take a hair dryer and blow all of the loose ash away, lift the starter up, place the steak on the grill and set the chimney over the steak and let it sear for 1 minute, lift chimney, flip steak, set chimney back over steak and sear for one more minute. That will give you a nice medium rare, put on a plate and put it in a warm (140-150 deg) oven while you are cooking additional steaks.

Unbelievable steak, I would have taken pics, but the steaks didn't last long enough. There is nothing like a steak seared at 1000 + degrees.

http://www.foodnetwork.com/recipes/alton-brown/dry-aged-chimney-porterhouse-recipe/index.html
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[silver8ack]

Have I tried it? No.

Will I try it? YES!!!

[ckone]

I don't think I could fit a steak under my chimney, or at least not a very big one. I will stick with my Bubba Keg at 900°, hardly notice that missing 100°

Food for thought, did you see the one where he made fajitas. He cooked the meat directly on the coals, no grate.
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[messerist]

My scouting days taught me two things that I still practice today. One, how to sharpen a knife and two, how to cook a "cowboy steak" We would take chuck steak and flop that slab of beef right on top of hot coals. My son and I resurrected the method last summer over the "back forty fire pit"(it is not really in the back forty, just our backyard). I get a nice bed of coals, lump, not briquettes going and use a small fireplace bellows to blast away ashes. We use oak and burn it down to a nice hot bed of coals. I like using chuck roast sliced in half so you get about an inch thick steak. Place it on the coals for about two minutes a side(grilling time will depend on the thickness and type of meat as well as how you like it done) remove and let rest for a few minutes and eat, Sometimes you need to brush off a stray chunk of coal but surprisingly not much sticks. I would post some pictures but the fire pit is covered by about three feet of snow so I will have to wait until spring. I will have to try the Alton Brown recipe. Thanks for sharing!
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[Jonesy]

I tried a version of that, except I put a grate "over" the chimney and seared it that way. Very, very, good!

[Soapm]

I tried once but his times doesn't fit my taste. I'll have to calculate medium since it came out very rare for my likings...

PS... I stuck a chunk of mesquite in the chimney as we began cooking which gave a good smoke taste to the meat...

[dadymat]

actually Browns method calls for 90 seconds for each side under the chimney...then 1 minute per side on top of chimney covered with metal bowl....this way gives perfect temp for medium rare

[pxc]

It's hard to imagine a porterhouse small enough to fit inside the walls of the chimney. I think using firebricks to corral the charcoal and push the coals close to the cooking grate would do basically the same thing, and you wouldn't have to worry about ash.

The dry aging with paper towels was something I did not know about though, so that is a great tip.
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[Inner10]

Get a Weber chimney, they are a lot wider then the cheapies.

[pxc]

[CowboyGriller]

hmm sounds interesting