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The Perfect Steak

edited 1:36AM in EggHead Forum
Thanks for the welcome wishes. To date I have had great success with pork, fish, burger and chicken but that first "perfect steak" didn't turn out as I was hoping.
Found the perfect use for the old HOLLAND. Drop cord holder for the electric starter!

Comments

  • Frank,
    for the perfect steak, you want to go 'trex'. ..for the un-abridged version, go to the naked whiz's website. . .otherwise, here is the abridged version. . .[p]full load of lump. . .get dome temp up to 750 degrees +. . .. use 2 inch thick sirloins (best quality you can afford, but at least 'choice').. .coat steaks with olive oil, kosher salt, and pepper (or better yet, dizzy pig cowlick rub). . .sear steaks for 90 - 120 seconds per side. . ..pull from fire and set on plate uncovered for 20 minutes. ...close vents on egg, let temps get down to 400 degrees(you may have to open vents a little to maintain the 400 degrees). . .put steaks back in egg to dwell for 6 minutes per side for medium rare (this works beautifully for 2 inch thick sirloins like the ones pictured). .careful of backflash (see the naked whiz site for understanding this phenomenon). . [p]LinkPhoto?GUID=2f1d5a4b-3774-2c36-333b-175f15a910eb&size=lg
    [p]here are some searing at nuclear temps. . .[p]LinkPhoto?GUID=4c24312e-1c48-7141-5aab-65944a136819&size=lg
    [p]and here are a couple dwelling (along with some skewered shrimp. . .

  • mad max beyond eggdome,[p]Would the same hold true for 2 inch thick Ribeye? Would Ribeye taste better? [p]Kenny

  • GfwGfw Posts: 1,598
    08_07_0017_52_02.jpg
    <p />Frank, my personal preference is NY Strip - about 1.25 to 1.5 inches thick - 2 minutes per side at about 750/800 degrees and the merely close out the air and let sit for about 4 minutes for medium rare - serve and enjoy.

  • nonameyet,
    same holds true for ribeyes, tenderloins, sirloins, strips. .. .we don't usually do ribeye steaks, cause if i'm gonna buy 'rib', i usually buy and roast a rib roast (prime rib). . .the tenderloins come out great (i buy whole tenderloins at costco and butcher them myself to my desired thickness, same for the sirloins, i buy a whole loin at costco and buther it into about 8 or 9 2inch thick steaks). . .the tenderloins are more tender (you can cut them with a fork), but we find the sirloins to be more flavorful due to their fat content. .. just my humble opinion though. . .give em all a try and see what you like best. . .

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