First Steaks on the BGE

jbenny

So I finally did some steaks. I've done ribs, brisket, boston butt, chicken wings, cornbread, and a turkey but this was the first steak and it turned out amazing.

Did DP Cow Lick (it was on sale), they were inch and half NY Strips, seared at 650 for 3 min on each side and then shut it down for 4. Came out a delicious rare/med rare.


The picture was an after thought.

skihorn

Looks really good!

Most on here seem to prefer the TRex method (a resting period betweeen the sears and the final cook to temp). Supposedly it makes it more tender. I like it because it gives me time to insert a remote probe (and not over a blazing fire) and get the steak to the ideal internal temp every time.

Of course, if you think you can duplicate what you pulled off then stick with what works.

Freddie
League City, TX

Buckdodger

Great looking steak....cooked perfect. Need to try that method. I have used DP Raising the Steaks on mine and it gives a good flavor. BTW a cold Brewski would have topped of that meal for me.

Bob
Alex City, Al

jbenny

Yeah, I would have had a cold beer but we were all out from the boston butt we did saturday and I didn't feel like going back out. Part of the issue when grocery shopping on Sunday mornings, they don't sell beer in Texas until noon

Judy Mayberry

Oh, it looks perfect!

I tried the reverse-sear last week and really, it was a lot easier than searing first, then bringing the temp down. No hot parts to handle, if you use a cast iron griddle or shuffle grids around.

As someone here suggested, get the internal temp (by Thermapen) to 95° and take the steak off to rest while you raise the Egg temp. What I did was just take off the grid, open the vent and take off the daisy wheel, and later throw the steak right onto the flaming coals because I love the burnt fat edges. But I could have used the grid if I wanted.

Oh, that burnt fat. Delish.

Judy

thechief96

Wow, that steak looks good enough to....wait looks like someone already has. :laugh:

Mikee

The picture was an after thought.

By the time I get around to taking a picture, there is nothing left on the plate.
When doing a low and slow I am not looking for a camera when its Finally done; I'm looking for a fork.

jbenny

Mikee wrote:

The picture was an after thought.

By the time I get around to taking a picture, there is nothing left on the plate.
When doing a low and slow I am not looking for a camera when its Finally done; I'm looking for a fork.

The only reason I took a picture was because a buddy of mine sent me a picture of a low and slow whole pig done in a pit. I couldn't be one upped

tjv

nice steak........


looks like you were playing that junior high game where you move the paper folds in and out to some phrase/saying....then open the fold to read your fortune or something.......dang, what was that game called.......the blue napkin reminded me of the game......LOL t

Dave in So Cal

That looks very nice. Glad to see you are throwing in some veggies. Thanks for making me hungry! Have fun.

JLOCKHART29

Stake looks good but those green beans caught my eye. Look like fresh ones. Are they? :woohoo:

NibbleMeThis

Looks like you did good, JB!