quote:

Originally posted by rburg:
OK, I'd like to add the nonsense about cutting a steak with a fork. In all these years I've never seen that or been able to. Never, even once.
...Try it sometime, you'll fail miserably.

quote:

Originally posted by HayesGreener:
I once cooked a large brisket low and slow for 16 hours and after it was sliced one of my guests was poking around at the platter looking for "the well done" part. I think what he was after was burned ends so I dug that out of the scrap pan and he was happy once he poured gravy on it so he could chew it.

All of our meat is cooked on the smoker. I cut the portions off for those who want well done meat, whether roasts or burgers or steaks, and leave it on the grate while the medium rare is resting. I found that two additional minutes per side at 425 degrees will turn a nice medium rare into a medium well done.

I grew up on a farm with a feed lot where we raised USDA Prime beef. My Mom was of the old school and would cook a prime steak to the consistency of shoe leather. They had been taught in the early part of the 20th century to cook everything, especially pork and poultry, well done as a food safety measure. Once I learned about medium rare beef I never turned back. I have found that the preference for the doneness of meat is as much cultural as anything. To each his own, bon apetite' and Merry Christmas!

quote:

Originally posted by tatortodd:
Short version:

I agree with the other posters that you should make a good faith effort to cook beef to guest's desired doneness and not try to force your preferences on guests.

I also agree with the other posters who say cook the roast to desired doneness on the low end (e.g. medium-rare) and then use grill or skillet to sear slices to well done.

Long version:
I've been reverse searing steaks for years, but all of my guests have always liked medium-rare like me. I smoke on BGE at 225 until they're approx 121 internally and then sear until 131 internally in a sautee pan that has been preheated to 400F.

Most of 2019, I've been seeing a gal who likes medium-well steaks and it took a little experimenting to get it right. All of this is with Prime Grade NY Strip that are 12 to 16 oz:

first tried searing hers longer. Took way too long to go from 121 to 145.

second tried putting hers on the BGE 20 minutes early. My steak nearly caught up (I suspect hers hit the "stall" temperature which allowed mine to catch up) and hers still took way too long to go from 121 to 145.

third tried cutting hers into 3 pieces. I pulled her steak pieces and my steak when mine hit 121. Mine still seared to 131 faster than hers seared to 145. However, I was close.

all subsequent times. Cut hers into 3 pieces, place hers over the openings in the BGE's platesetter (ceramic insert for indirect grilling/smoking between fire and cooking grate), place mine dead center over the placesetter, and pulled all steak when mine hit 121. Her steak pieces seared to 145 at almost the same time mine sears to 131. Her steak is still juicy and tasty, but it's not as good as mine. In other words, with a little practice and skill you can make good but not great medium-well steaks.

If I were to cook us either a lean roast (e.g. sirloin roast) or fattier roast (e.g. prime rib) I'd still go for low-n-slow on the BGE. My skillets' coatings are oven safe to 400F and have removable silicone protectors over the handles so I'd preheat a skillet in 400F oven while the roast was on the BGE. Once the roast hits 128 to 130, I'd pull it and slice off enough for her dinner and foil tent the rest of the roast. I'd put the preheated skillet on a burner, spray skillet with my high heat avocado oil spray, and sear her slices until 145. I'd plate hers, slice a slab of the medium-rare for me, and serve dinner. We'd likely both be happy.

quote:

Originally posted by oddball:
Years ago, my wife and I kinda gave up on serving a beef roast to a group, which we have done multiple times in the past. Mainly prime rib, and a few filet/tenderloin roasts. I consider myself a good cook, friends love my food, and I enjoy cooking for a group, but roasts are a big hassle. More than any other food, folks are very particular about their steaks/slices of roast.

Tomorrow, we are having prime filet steaks, each grilled to the person's preference. Far easier, less stress, and everyone gets a slab to their liking.

quote:

Originally posted by Skins2881:

quote:

Originally posted by MNSIG:
You could probably cut a few slices off the ends when you are down to about 30 minutes and let them cook alongside the rest of the roast. Exposing the thin slices on both sides would get them to well done pretty quickly.

This will result in a dried out and ruined roast. Don't do this.

Cook as normal and then destroy only the slices that need to be well done. Either a grill or a hot skillet can be used.

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Originally posted by KevinCW:
And those that want it overdone I will probably change the menu next time I entertain them so as to not waste an expensive cut of meat on them.

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Originally posted by Blume9mm:
Even though I like my beef rare.... I usually before starting to cook it eat some of it raw... been doing this for over 45 years..
Y'all don't know what you are missing.