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Your perfect method for steak.

inkyoninkyon Posts: 88
edited April 2012 in EggHead Forum
Like I asked about the ribs recently.To the seasoned Eggheads, How would you want to grill your rib eye, new york, or any cut of steaks on BGE? Picture please if you can, so I can understand what to do when I will have my first steak on new LBGE this weekend


  • Hillbilly-HightechHillbilly-Hightech Posts: 966
    edited April 2012
    Here's a good discussion to start with:

    And to add to that: 

    First, I don't put any rub on prior to the sear.  Then, rather than get
    the Egg up to "lava" temps, I just use a smaller grate (I believe my
    grate is 13") & throw it directly on top of the coals - and sear it
    that way - about 60 seconds/side (see pic below).  That way, I don't
    have to spend so much time trying to get the Egg to cool down!!

    I remove & wrap in aluminum foil while I remove the smaller grate
    & add my regular grate, adjust the vents & close the dome to get
    the Egg to about 350. 

    While I'm waiting for the Egg to come to
    temp, I unwrap the foil & THEN add my rub to both sides, then
    rewrap & allow the steaks to rest for approximately 10-15 minutes
    (or until I can get the Egg stabilized to about 350). 

    Then I
    put the steaks back on the Egg & roast until desired doneness (I
    usually pull at about 118-125), and then AGAIN wrap in aluminum foil
    & allow to rest for another 10 minutes before serving. 

    This method works so well that my family refuses to go out for steaks anymore, as they say mine are much better!! 
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • fishlessmanfishlessman Posts: 19,631
    i like the trex method best for steaks, leaning towards hot waterbag and sear for dryaged steaks as they cook too fast. the way i trex a steak is to put salt on it, get temps up past 750 and sear to my liking, take it out of the egg and add pepper and rest it til you get the egg down below 400 degrees, 20 maybe 30 min or more, put steak back on and roast it to about 125 plus minus. take it off and rest it, best to rest it on a rack because the cold plate seems to pull moisture out of the steak.


    two bone ribeye



    fillet mignon



  • stikestike Posts: 15,597
    dry aged, hot tubbed.

    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 28,169
    Yes hot tubbed


    Caledon, ON


  • inkyoninkyon Posts: 88
    Trex method looks awesome, I am the guy who prefer charbroiled crust on the iron cast grate. Some say that iron cast grate doesn't do a thing to the taste, but to its appearance. I'm a believer that it does give it a specific taste.  Appreciate the tips, guys. 
  • Mike8itMike8it Posts: 468
    imageI like this
  • inkyoninkyon Posts: 88

     This one looks amazing and that is the charbroiled effect I am looking for.
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