Top Sirloin?

Bear 007

This is turning out to be one of my favorite steaks on the BGE. I like em thick, and the last time I seared it on the outside then closed down my egg till done, it got a little bad smoke on it, any suggestions?

stike

the 'bad smoke' when you shut the dome is fat dripping on a dying fire. it does not burn cleanly.

the "swear dwell" method in the BGE cookbook (maybe DVD now) is really only good for something with almost no fat, like a tenderloin. even then, it's not a great way to cook, because the meat sits in a cloud of soot

a candle burns nice and clean until you blow it out. the wick is still burning, but poorly, and that little wisp of sooty smoke is the same thing that's happening in your egg on a larger scale. add to that the dripping fat... and it's a pretty sad environment for a nice steak

Bear 007

Any ideas? I could pull it and wait till the egg cools, I just don't know if I like the idea of putting it back on after resting.

stike

quite a few people put it back on after a rest. what is the concern?

with a thick piece of meat you need to divide and conquer. you can cook something thin by searing alone, but anything really thick should be attacked in two stages. sear and roast. doesn't much matter which comes first. and you could even skip the sear

you could hot tub it, to raise the core temp, and then sear to your liking. or you can sear, take it off to rest, drop temps to 400, and put it back on (about a 15 minute wait for temps to come down). or you could roast slowly (anywhere from 250 to 400) until you are within 10-15 degrees of the target internal temp, then jack the temps and sear it to finish.

all these things treat the exterior sear as a small separate step for taste/looks/color etc. the other step more slowly raises the temps internally

fishlessman

sear it, rest it while you get temps down, 20 maybe 30 minutes, roast it. most put it back in at 400 to roast, but that cut and thickness would be even better to drop the temps to 350, the tougher cuts seem to be better at a lower roasting temp to me, more tender. that cut in roast form cooked between 275 and 300 makes a great deli beef as well

Bear 007

I just thought it would dry out if you rest and then put back on. Ill try it though.

fishlessman

what it does is give you a more uniform cook thru the middle and less over cooked meat toward the edges. the method is called trex here. its a good method for thick steaks.

stike

no

Little Steven

fishlessman,

That pint o' porter is looking really good right now.

Steve

Bear 007

Looks awesome