Burnt Steaks!

kim · April 2005

I have had my egg for a while and when I put my steaks on the grill - I have it around 600- grill for 2-3 minutes -flip-grill 2-3 more minutes and then shut both the top and bottom and cook about 10 more minutes. Sometimes I really smoke the steak when I am searing it - how do I avoid this?

mollyshark · April 2005

Kim,[p]10 minutes will pretty much do in a tennis shoe, much less a steak. The way to avoid overcooking it is to not overcook it. Your 2 mins flip and 2 mins is ok. Then your middle probably won't take much more than 5. Remember even though you've shut the vents, you're still pumping some heat for a while. Take a look after about 3 mins and stick in a thermapen. See what kind of temp you're pulling. If you're aiming to med rare, take it out around 145.[p]Or read up on the Trex method which produces a steak that would charm a Hindu.[p]mShark

kim · April 2005

What is the Trex method?

Fire in the Hole · April 2005

3-3-3 works for me!

Ohio Ed · April 2005

Kim,
On the top of this web page you can find a menu item called "Recipes" and after clicking on that you find Beef on the left hand side of the page, click on that and then you come to TRex method. You can also go to the Naked Whiz web site and look at his pages on the method.
[ul][li]TRex Steak Method[/ul]

Nature Boy · April 2005

Kim,
Just what I have found personally.....but going by time almost never works for me when searing. Sight, feel, and smell are what works best. Listen to the sound of the steak when it hits the grill. Smell the caramelization. It usually pays to look at the meat and use your senses instead of your watch.[p]Best of luck at getting the perfect sear!
Chris

thirdeye · April 2005

Kim,[p]With apologies to William Shakespeare: "It is better to have burnt and lost, then never to have barbecued at all". [p]~thirdeye~

The Naked Whiz · April 2005

Kim,
Here's a link to TRex's writeup on my website. Turn on your speakers if you have them![p]TNW
[ul][li]TRex Steak Method[/ul]

TRex · April 2005

Nature Boy,[p]Very true words. I completely agree - time is a guideline, otherwise throw your watch out the window. It's almost like there's a "feeling" you get when you know they must be done. Can't really explain it, but you know what I mean.[p]Cheers,[p]TRex

Mac in NC · April 2005

Kim,[p]The meat will stick to the grate during the sear and will release itself when ready. Give it a minute sear and lightly try to lift the steak. If its still holding tight to the grate, its not ready. As far as the finished product, the Trex method is a great way to go as others have said. [p]Mac

mad max beyond eggdome · April 2005

TRex,
you and chris must be partaking of something more than a little hops and barley me thinks . .. heeeee ...sounds like we need to write a sequal to the book that those of us who attended college in the 70s all had to read; "zen and the art of motorcycle maintenance" . .[p]
how about "zen and the art of egging steaks" . . ooooooohhhhhhhhmmmmmmmmm

tach18k · April 2005

Kim,
Also the thickness is important. Trex method works great, but not to a 1/2inch piece of meat.

Ironbaugh · April 2005

TRex,
Speaking of burnt steaks, Bought some beautiful filets a couple weeks ago. We were going to eat late. Put them on at about 10 PM, rested 20 minutes ala TRex, put back on the grill-- my wife and I proceeded to fall asleep on the couch. She woke me up at 3 in the AM. Steaks ruined.

Burnt Steaks!

Comments

Categories