This article details a head-to-head comparison of two popular Weber Q cooking surfaces: the griddle and the grates. Using two identical ribeye steaks seasoned only with kosher salt, we explore the subtle differences in cooking these cuts of meat using each method. The experiment focuses on achieving a perfect steak, prioritizing juicy tenderness and flavorful crust, while highlighting the visual appeal of each cooking surface. This isn't about which is "better," but a nuanced exploration of how each method affects the final product.The Weber Q, known for its versatility, provides a perfect platform for this comparison. We'll examine not only the resulting texture and taste, but also the visual impact of grill marks versus the smooth surface of the griddle-cooked steak. Prepare to discover the minor nuances that separate these two cooking methods and perhaps find a new appreciation for your own Weber Q, regardless of your preferred cooking surface.
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Prep and Seasoning
Two beautiful ribeye steaks were procured from a local butcher. Preparation was simple, focusing on enhancing the natural flavors of the meat. The steaks were generously seasoned with coarse kosher salt on both sides, allowing for an hour of resting to let the salt penetrate the meat.
This process created a flavorful crust and tender interior, essential for a perfect steak. No additional pepper or oil was used, highlighting the quality of the beef and the effectiveness of the simple seasoning.
The Cook-Off Begins
The Weber Q was preheated for ten minutes to ensure a consistent temperature for even cooking. One steak was placed on the Weber Q griddle, while the other was placed on the Weber Q grates.
This setup allowed for a direct comparison of the cooking methods. The steaks were cooked for approximately three and a half minutes per side, with the lid closed to maintain heat and even cooking.
Flipping and Temperature Check
After the initial three and a half minutes, the steaks were flipped, revealing beautiful grill marks. The cooking process continued until the steaks reached an internal temperature of 125-130°F (52-54°C), as measured by a digital meat thermometer.
The steaks were then removed from the grill and allowed to rest for about ten minutes before being sliced and tasted. This resting period allows the juices to redistribute, resulting in a more tender and flavorful steak.
Taste Test and Comparison
The rested steaks were sliced to reveal their juicy interiors. The steak cooked on the grates showcased impressive grill marks, a visual advantage over the griddle’s flat marks.
Both steaks were incredibly juicy and flavorful, a testament to the quality of the Weber Q. However, a subtle difference in saltiness was noted, with the griddle steak perceived as slightly saltier, possibly due to the salt being trapped on the flat surface.
Conclusion: Griddle vs. Grates
While both cooking methods produced delicious steaks, the grates emerged as the slight winner. The superior grill marks provided a visual appeal, and the slightly less salty flavor was preferred by the taster.
The Weber Q performed exceptionally well on both griddle and grates, demonstrating its versatility. The choice between griddle and grates ultimately comes down to personal preference; however, the grates offered a slight edge in this specific cook-off due to aesthetic and subtle taste preferences.