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Steaks!

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Jameson19
Jameson19 Posts: 354
edited March 2012 in EggHead Forum
So I got my ol lady a filet and a NY Strip for myself. The NY was 1.5" thick, the filet was 1.75" thick. Fired up the LBGE to 730 degrees and tossed them on for just over 3 minutes (3:20 exactly) and flipped them for another 3:20. Flipped them again and shut the egg down for 3:30ish. Tossed some blue cheese on to melt also.... The finished pic looks very red, but in reality the finished steak was not as bloody as the pic looks. I was using the factory stainless steel grate, hopefully the cast iron grate is in my near future....

Moral of my experience: Ribeyes, NY strips, t-bones can all take more searing, but the filet is so small and tender, get the extra quarter inch. The filet cooks much quicker!
Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang and a hot wife... 

Las Vegas, Nevada!
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