First steaks on egg

Coletrain

First steak on the egg. I call this " Coletrain's Super Sear Method," welding gloves recommended. I have been doing this with steaks for a bit, lots of flavor. This is direct heat cooking. I love this thing, had the temp around 900 when I put the steaks on. Seasoned with salt and pepper(Morton's/ fresh ground whole corns) let them sit at room temp for half hour. Made steak baste with 4oz butter/4oz red wine vin/ salt/ pepper/ 2oz dice onion/ 3 mashed garlic cloves. Basting brush made from rosemary, thyme, sage tied,together with twine. I use a cooling rack as a cooking grate right on the coals. Slap them on there. Pull them off after 2 minutes. Baste them good and let um rest for 2min. I will do this five or six times.

tybeelucy2

Looks great

j_beau

looks tastey

Dfishel

Awesome!!

morgaj1

Looks great.  Is that 2min per side?

henapple

Nice

hapster

They look good for sure.... is that 2 min a side?

Coletrain

hapster said:

They look good for sure.... is that 2 min a side?

About 6 min total. It's APL charred and scruffed method from his new book. Sear- baste-rest, then repeat.

minniemoh

That sounds amazing. 

laserdoc85

Doing those the same way in about an hour

SoCal_Griller

Wow that looks tasty!

Coletrain

laserdoc85 said:

Doing those the same way in about an hour

Same here. Doing some kurabuto baby backs first. After that throwing on the last strip I have.

laserdoc85

Oh my god. I'm so stuffed I can't move. NY strips on the egg just like this. Except I also made a brandy mushroom cream sauce with a few pinches of home made hickory smoked sea salt.

Score a 10 with the wife!!!

Looking for his book. Do you have a link??

SoCal_Griller

Dude!  Sounds like you scored an 11!

Loosemoose

laserdoc85 said:

Oh my god. I'm so stuffed I can't move. NY strips on the egg just like this. Except I also made a brandy mushroom cream sauce with a few pinches of home made hickory smoked sea salt.

Score a 10 with the wife!!!

Looking for his book. Do you have a link??

Awesome Doc! Who needs a plate setter eh?

Willieb9000

Coletrain, So do you do 6 minutes per side or 6 minutes total? I am confused because you said put them on for 2 minutes and do it 5 or 6 times - which sounds like 10-12 minutes total to me. But then you said 6 minutes total. They look great so want to make sure I understand!

laserdoc85

I put them on for two min and took them off for two min so I could brush them down with the sauce then put them back on flipped to the side I did not cook. I did this 3 times for each side ...2 on 2 off

bicktrav

Were you searing with the dome closed or open?  Looks fantastic by the way!

laserdoc85

I closed the lid 'don't think it would make a huge difference if you did it open. At least it caught the tasty smoke

Griffin

Wow! Love the look of the sliced steaks. Gonna have to try that method for sure.

laserdoc85

Did this again tonight but used a vension backstrap. Made a mushroom brandy cream sauce. Again turned out 7 stars!!!!!. Two min on two min off with basting in between

You guys got to try this ,,,this way!!

bicktrav

laserdoc85 said:

Did this again tonight but used a vension backstrap. Made a mushroom brandy cream sauce. Again turned out 7 stars!!!!!. Two min on two min off with basting in between

You guys got to try this ,,,this way!!

That sounds unreal!  Any chance you'd be willing to share the mushroom brandy cream sauce recipe?

laserdoc85

www.youtube.com/watch?v=kURBGSkNHNk

A ton of mushroom and brandy  creme sauces out there. I used this guys

I checked the back strap with my themopen and pulled it off when the IT was about 100-105. Did not want to overcook which is so easy to do with deer. It was perfect. Nice red center and about a 1/2 each medium seared all around

Coletrain

laserdoc85 said:

Did this again tonight but used a vension backstrap. Made a mushroom brandy cream sauce. Again turned out 7 stars!!!!!. Two min on two min off with basting in between

You guys got to try this ,,,this way!!

Are you using herbs to baste your meat? What are you putting in your basting sauce? I use half butter half red wine vinegar with a little evoo, smashed garlic, onion, salt and pepper. I make the brush from thyme, rosemary, sage, and oregano tied to gather with twine.

laserdoc85

Same thing your using. It is killer!!

laserdoc85

Did this again along . All I can say is WOW again. These are better than any restaurant ever trying to cook steaks. This is the only way I will ever make them again,,,but you got to do them with the mushroom brandy cream sauce.

I need to stop posting on this thread :(