It is moose season again
Moose steaks are pretty easy to grill. Just keep in mind that moose is low fat. Go medium rare and you’ll be fine.
This time I got 3,3lb (1,5kg) cut of top round roast. Quite often it is used for stews, but I was in a steak mood. I carved six 1 ½ inch (4cm) thick slices and seasoned them with sea salt and black pepper both sides. Then put them into the fridge for three hours.
I prepared my charcoal grill for indirect grilling. I am quite stuck to the reverse sear method and that calls for indirect grilling setup. The other half of the grate was filled with lump charcoal while the other half was left empty. Reverse sear simply turns the traditional “sear first, cook then” method upside down. I like it because it gives more even doneness throughout the meat cut.
Another traditional thing I have been questioning is room temperature meat. Ever since I read Meathead’s article on it, I have been taking all my meats directly from the fridge to the grill.
So I took my moose steaks from the fridge to the empty side of the grill. Grill was already at 375°F (190°C) so I was expecting quite fast progress. You should aim at 265°F (130°C) which gives much better control on cooking time.
My target temp for the steaks was 130°F (54°C). That is medium rare.
Steaks cooked to 113°F (45°C) in only 10 minutes and I took them over the charcoal for fast searing. Two minutes for both sides was enough to give nice grilled brown color for my steaks. Inner temp of the meat was perfect 125°F (52°C). Carry over would take it up to desired doneness.
I served the steaks immediately with root vegetables and red wine sauce.