How do you cook your steaks

Kosko · November 2012

I like to cook my steaks (filet) at around 750 degrees ( makes a good sear ) about 3 minutes on each side. Comes out med. rare. ( I don't have a thermopen , but maybe Santa will bring me one) . My question is.......what's your favorite temp. To cook a steak and why?

GK59 · November 2012

I do about the same . Fire bge up to at least 650*. Show those ribeyes the flame and throw the on a plate. Well a slight sear!

Skiddymarker · November 2012

I am a student of the reverse sear - two reasons, it works better (for me) and SWMBO likes her steak ruined, meaning well done.

I put my CI grid on the fire ring, platesetter legs up, SS grid on the setter. Get the egg at 200-225 stable. On goes her fillet and 10-15 minutes later mine, rubbed with melted butter/oil and rub of the day, Penzey's Chicago steak or maybe just salt and pepper. Once the fillets hit 120 for mine, 145 for hers, off they come, foil and keep warm, open up the egg which will after-burn to life in just a few minutes. The CI grid is already hot because it has been right over the lump and picks up reflection from the setter. Remove the SS grid and setter. Put the steaks on the CI grid to brown and grid mark the outside, perhaps 1 or 2 minutes each side (cooked to temp - so times are estimates). Another quick 3-5 minute tented rest and serve. My medium rare (135-140) is medium rare almost to the edges, not just in the center and hers is wrecked (some temp meat should never be served at) all the way through - but she is happy.

nolaegghead · November 2012

I use a variety of methods, depending on how I feel and the cut and thickness of the meat. Now that I have my de-lux hot tub (sous vide rig) I did my last steak in a bag, then seared the bejesus out of out. I'm more into reverse searing like skiddy (I have a small grate that sits on the coals), but other times I'll just cook it straight up like kosko. I used to use a CI skillet more, but since getting the egg, I prefer the complexity of the smoke on the meat.

Daveh1976 · November 2012

650-750. Put the steak on my the lower section of my swing rack. Sear for 90 seconds, turn 90 degrees and continue searing for 90 seconds (swing rack leaves great grill marks!). Turn over and cook to tempature using my thermopen(best direct cook accessory for the egg). I'm a med-rare guy and the wife and my 3 yr old are more medium steak eaters.

Daveh1976 · November 2012

650-750. Put the steak on my the lower section of my swing rack. Sear for 90 seconds, turn 90 degrees and continue searing for 90 seconds (swing rack leaves great grill marks!). Turn over and cook to tempature using my thermopen(best direct cook accessory for the egg). I'm a med-rare guy and the wife and my 3 yr old are more medium steak eaters.

Skiddymarker · November 2012

Didn't mention it, but a reverse sear allows smoke to flavor the meat. When you sear at high temps first, I think Nola uses the technical term bejesus, (Chicago style?) the meat does not have time to accept smoke - but if that's what you want, it is the best way to get that result.

lwrehm · November 2012

Before I built my sous vide controller, I used the T-Rex method. It worked fine, but sous vide is way to easy to get perfect med-rare.

Ellis · November 2012

I do the T- Rex method, but nest time I will try the reverae sear.

nolaegghead · November 2012

Note to self....make "NOLA" branding iron for searing steaks. Designer steaks are all the rage. I think VI has a brand. Also great for hazing co-workers.

I think I might have some 1/4" steel. I could probably plasma cut something and weld it to a long rod....hmmmm....not another project!

Skiddymarker · November 2012

Reverse sear is kinda a poor man's sous vide. The steak is lovingly caressed by the smooth stroke of the smoke, slowly the well oiled "loin" is warmed by and touched, almost fondled, by the indirect flame of the soon to be ravenous smouldering lump, allowing, no helping the rub reach the innermost cells before being brought to a frenzy of medium rare delirium....... Yeah, I need a designer iron to put a name on the next one....maybe something like XXX....

nolaegghead · November 2012

Ruh roh....more food pr0n! Skiddy - get a room with that egg!

jfm0830 · November 2012

For a 1" rib-eye much the same: Cast Iron grill grate, 650 degrees, just over 3 minutes a side, turn 90 degrees midway along cooking a side. Check it with an IR thermo and pull and rest for 5 minutes.

For a big 2", 2# Cowboy steak, like the ones I posted two weeks ago: I used the half moon raised grill grate & drip pan. Egg at 550 degrees. Seared the steaks for 3 minutes a side, 90 degree turn midway through. When the steaks are seared they go up on the raised grill grid to finish indirectly. I used the food probe from my Maverick ET-732 and pull the steak at 127. A 5 minute rest gets it to finish at 135 degrees, a nice medium rare.

fishlessman · November 2012

trex method for thick steaks, hot tub method for thin

ratcheer · November 2012

Kosko said:

I like to cook my steaks (filet) at around 750 degrees ( makes a good sear ) about 3 minutes on each side.

Maybe I need to try that. I've been doing the TRex method and my steaks are awesome, but it sure takes a long time.

Tim

GreenhawK · November 2012

I have been doing a reverse sear lately, and it has been working well for me. I put the steaks ( 1.5" Ribeye ) indirect at 250 - 300 degrees. I cook them to an internal temp of around 100 to 110 degrees. I pull off the steaks, take out the plate setter, and I open the vents to get the temp up as high as it will go. Then I sear the steaks at about 2 min/ side.

They seem to be getting a better flavor than searing first.

Austin Egghead · November 2012

Depends on the thickness and cut. The 2.5 in ribeyes I will start on the small and cook at a lower temp 300-325. When the IT get to about 110 I will sear them on the Mimi at about 650 until 122ish. Carry over cooking will do the rest. I don't tent while resting the meat either.

nolaegghead · November 2012

Austin Egghead said:

Depends on the thickness and cut. The 2.5 in ribeyes I will start on the small and cook at a lower temp 300-325. When the IT get to about 110 I will sear them on the Mimi at about 650 until 122ish. Carry over cooking will do the rest. I don't tent while resting the meat either.

+1 on not tenting, at least until the meat rests and internal and external temps equal out.

Austin Egghead · November 2012

Darn right. You work hard to get that crust no use steaming it away

nolaegghead · November 2012

Well, I was thinking you want to get rid of the heat so it doesn't overcook, but you're right - it will soften up.

Cookbook_Chip · November 2012

Been doing 1.5" ribeyes and strips at 600F dome 4 mins/side with 90* turn. Perfect every time. I see all the sear and then indirect to temp, but mine are done after searing- seems they would be past medium if I went longer...

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