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Steak color

pirates21pirates21 Posts: 70
edited July 2012 in EGG Table Forum
Ok, this may be an odd question but....
I recently picked up a couple of USDA prime new york strips. I seared them 60 sec per side on  about 700 degree, dome open, then closed the vents and cooked 2 mins per side.
They were about 1.25 inches thick. When I cut into them I would say they were a medium rare, but instead of pink inside, it was grey. Why can I never get the seared outside and hot pink inside? Please help! Thanks!!!
Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith

Comments

  • stikestike Posts: 15,597
    You cannot cook by time.
    Internal temp is the way to go
    ed egli avea del cul fatto trombetta -Dante
  • Yep- Stike is correct. They were actually medium + or they would have been pink inside. Get a reliable I internal thermometer (Thermapen or one of the less expensive alternatives are fine) and it will change everything for you (for the better).

    Although I prefer my steaks pink inside, that is one of the nice things about the egg. You can go a little past med rare and they are still pretty good.
    Keeping it Weird in the ATX
  • fishlessmanfishlessman Posts: 19,484
    thermapen makes steaks better, get it off the grill before the internals hit 125.  your steak cooking method is also to blame, your searing the steak surface hot and then forcing the heat into the center quickly with the dome shut. 1.25 is a borderline cut for me, under that thickness try the hot tub method, thicker cuts i go with the trex method
  • pirates21pirates21 Posts: 70

    Thanks for the feedback. I actually usually use the Trex, but was in a bit of a hurry this time. I didn't use the internal thermometer, which I do have. I should have. Lesson learned!!
    Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
  • I made terrible steaks until I started cooking by temperature.  Definitely get a thermapen or a fast read alternative from thermoworks (makers of the termapen) for about $20.

    The TREX method is fantastic - sear on high heat, take off and rest, and then smoke at a lower temperature to temp.  It is forgiving because you are cooking to temp at a lower temperature (you have more time than if you are searing to finish).  This is actually how steak houses cook (sear and then finish to temp in an oven).  You will get similar results to a steakhouse - a thin band of grey brown well done meat at the edges and a thick band of pink meat cooked perfectly.  I've found that when you sear to finish, the pink middle is narrower.

    Check out the TREX method if you haven't already on NakedWhiz's site:
    http://www.nakedwhiz.com/xertsteak.htm


  • lousubcaplousubcap Posts: 10,052

    @ pirates21 -then closed the vents and cooked 2 mins per side.

    The one and only time I quickly shut down the BGE to finish a steak cook I did what you described above.  Ended up with an oversmoked soot-like flavor-never did it again.  I sear with the dome open then set the vents for around 400*F, shut the dome and during the post-sear rest the BGE lands at temperature to finish the cook.  And always cook to temp-regardless of cooking source.

    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • nolaeggheadnolaegghead Posts: 19,817
    Let your meat warm up to room temp before you cook, and memorize the appropriate temperature you like your steak cooked to.  The hotter you cook, the more rise you'll get during resting, so take that in consideration.  Make sure you take the internal meat temperature in the center of the thickest part of the steak, I hold the instant thermometer next to the food and estimate the center of the meat, then use my fingers on the probe as a "stop" so you get the end of the probe close to the center of the meat.  The end is where the temperature is most accurate.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 19,817
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • EggbertsdadEggbertsdad Posts: 794
    Medium rare should be a warm red center, not pink. Pink is medium, greyish pink is medium well. 

    Let your steaks come up to room temp. I'm now a huge fan of hot tubbing the steaks then hitting them with a quick sear, or the reverse T-Rex (X-Ert) where you start low and sear at the end. 

    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • nolaeggheadnolaegghead Posts: 19,817
    Medium rare should be a warm red center, not pink. Pink is medium, greyish pink is medium well. 

    Let your steaks come up to room temp. I'm now a huge fan of hot tubbing the steaks then hitting them with a quick sear, or the reverse T-Rex (X-Ert) where you start low and sear at the end. 

    Do you have a sous vide setup or do you just use hot water to hot tub?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • EggbertsdadEggbertsdad Posts: 794
    nola,

    My crock pot has a temp setting so I vacuum seal the steaks and put them in the crock pot at about 130 for 1-1.5 hours...starting with room temp steaks. Works like a charm.
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • khristyjeffkhristyjeff Posts: 154
    Medium rare should be a warm red center, not pink. Pink is medium, greyish pink is medium well. 

    Let your steaks come up to room temp. I'm now a huge fan of hot tubbing the steaks then hitting them with a quick sear, or the reverse T-Rex (X-Ert) where you start low and sear at the end. 

    +1.  It's easier to increase temp on the Egg than cool it down.  Also, produces nice "char" on the surfaces, but the inside is the same color throughout depending on the internal temp you've cooked it to.  No 1/8" of brown/gray with red/pink in the middle.  

  • khristyjeffkhristyjeff Posts: 154
    I think I did something wrong.  Hear's my comment: 
    +1.  It's easier to increase temp on the Egg than cool it down.  Also, produces nice "char" on the surfaces, but the inside is the same color throughout depending on the internal temp you've cooked it to.  No 1/8" of brown/gray with red/pink in the middle.  

  • NibbleMeThisNibbleMeThis Posts: 2,277
    Like the others, I prefer either a "hot tub" soak or reverse sear to get that perfect center. 

    I did the "close the vents" method after watching the DVD that came with my egg years ago.  Didn't do it after that.  It worked but I got better results learning from folks on the forum.
    Knoxville, TN
    Nibble Me This
  • BeauPNSBeauPNS Posts: 15
    Will this work for Ribeyes also?
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