Wood Grilling
Less mess. More flavor.
Once you've tasted the incredible flavor of a wood grilled steak, it's hard to go back to ordinary charcoal. The wood imparts a delicious smoke flavor and gives the steak a richer-tasting crust. Plus it's cleaner than handling charcoal. And it has the ability to reach maximum temperatures unlike gas grilling. So you'll enjoy delicious steaks that are slightly charred on the outside and tender and juicy on the inside.
Now let's talk about mesquite wood, the king of all cooking woods.
Kinda Boring Mesquite Wood History
The Mesquite Tree is found in Northern Mexico and in the US, from Texas up to Kansas. They're resilient and tough and they draw water through a loooooong taproot. What's this got to do with grilling? Well, mesquite, when burned adds a distinct wood flavor to the steak. So there.
| Thickness | 1 inch | 1 ¼ inch | 1 ¾ inch |
|---|---|---|---|
| Rare | 9 mins | 11 mins | 13 mins |
| Medium | 14 mins | 16 mins | 18 mins |
| Medium Well | 19 mins | 21 mins | 23 mins |
A Steakologist Perspective:
Nothing beats cooking over the open flame. Especially when that flame comes from mesquite wood chips. We know. That's how we cook a steak at Texas Steakhouse & Saloon. Each steak is flame-grilled over a pile of fresh mesquite wood chips, so they always come tender and juicy and delicious.
