Newbie Question - Cooking Steaks

mhm7 · January 18

I have seen several methods for cooking steaks on the BGE. One method suggests searing at a high temp for 2 minutes per side and then shutting the bottom vent and daisy wheel down completely and cooking another 4 minutes approximately. I have tried this a couple of times and found the steak cooked perfectly but very smoky tasting. Smoke taste is almost overwhelming. I have also tried the TREX method and this worked well but I am some what impatient and want a faster turn around. I know patience is a virtue and good things come to those that wait.

What is the best way to get great steaks and quick turn around?

YEMTrey · January 18

I have an XL Egg and what I usually do is build a fire on the right side of the firebox. I can then sear the steaks directly over the coals and then cook on the other half. It works great, because I usually have some baked potatoes going well before I put the steaks on.

Hi54putty · January 18

You can also just cook them at 500ish degrees until they hit the desired temp.

rtt121 · January 18

Dont know how quick you are thinking but maybe indirect at 350-400 and then a direct (reverse) sear when they hit around 120 depending on your desired temp

Little Steven · January 18

When you shut the egg down all sorts of bad smells are created. Think of it like snuffing a candle. IMHO the best way to do a steak is to hot tub it and then just sear it off at 500* or so.

rtt121 · January 18

Little Steven said:

When you shut the egg down all sorts of bad smells are created. Think of it like snuffing a candle. IMHO the best way to do a steak is to hot tub it and then just sear it off at 500* or so.

+1 great results... but usually takes over an hour at least depending on thickness

Little Steven · January 18

I go about 45 minutes per inch of thickness with water temp of 100*

rtt121 · January 18

shift to learning mode...

at what meat temp do you pull it to put on a sear?

Little Steven · January 18

You aren't measuring temp cause it's in a bag, preferably vac sealed. It's about the temp of the water bath after that time. You can do them in hotter water but I find around 100 is enough to get them close. There is still enough searing time to be able to cook to peoples tastes.

rtt121 · January 18

I have a foodsaver but when I water bath steaks... usually tenderloin... I use the zip lock bag dunked in a sink of water method so that I can open the bag and take a temp measurement.

With that said I usually just use a big stock put with a weight on the steaks to keep them submerged... but the water stays withing 10 degrees of 120.. the temp I am shooting for

CANMAN1976 · January 18

Never heard of hot tubbing a steak before,is it really a good method? Is this like sous vide?
Seems kinda odd to me.....ill have to give it a try.... maybe??

rtt121 · January 18

At the risk of putting my foot in my mouth.. hot tubbing is sous vide but not in an exactly temp controlled water.

If its not.. That is all I am doing.. A big stock pot on an electric burner. Water temp Monitoring required.

Little Steven · January 18

It is like sous vide. What it accomplishes is the same idea. When you take a steak and grill it to, say medium rare or 135* in the middle, you will end up with a burned exterior (desireable) and from the edges, a section of very well done down through well done, medium well, medium till you get to the medium rare part you wanted. This method gives you the caramelised (burnt) crust and medium rare all the way through the interior. Damn, stike had a rendering

I found this

Eggcelsior · January 18

Technically speaking, you are half right. Sous vide is French for "under pressure" so it is circulating hot tubbing under vacuum pressure.

rtt121 · January 18

Eggcelsior said:

Technically speaking, you are half right. Sous vide is French for "under pressure" so it is circulating hot tubbing under vacuum pressure.

Ahhhhhh. Technically is all that matters.

Little Steven · January 18

Technically speaking you are also half right. Sous means under, vide means vacuum. Under vacuum :x

CANMAN1976 · January 18

Little Steven said:

It is like sous vide. What it accomplishes is the same idea. When you take a steak and grill it to, say medium rare or 135* in the middle, you will end up with a burned exterior (desireable) and from the edges, a section of very well done down through well done, medium well, medium till you get to the medium rare part you wanted. This method gives you the caramelised (burnt) crust and medium rare all the way through the interior. Damn, stike had a rendering

I found this

Wow....that looks like perfection!! Gotta go get a pot of water on the stove right now...but wait....damn... I don't have my egg yet:(
Guess i could throw one on the napoleon bbq???lol

rtt121 · January 18

Cast iron pan on a gas burner will do.

Little Steven · January 18

CANMAN1976 said:

Little Steven said:

It is like sous vide. What it accomplishes is the same idea. When you take a steak and grill it to, say medium rare or 135* in the middle, you will end up with a burned exterior (desireable) and from the edges, a section of very well done down through well done, medium well, medium till you get to the medium rare part you wanted. This method gives you the caramelised (burnt) crust and medium rare all the way through the interior. Damn, stike had a rendering

I found this

Wow....that looks like perfection!! Gotta go get a pot of water on the stove right now...but wait....damn... I don't have my egg yet:(
Guess i could throw one on the napoleon bbq???lol

True enough bud. The egg doesn't have a lot to do with the results on these

Eggcelsior · January 19

Little Steven said:
Technically speaking you are also half right. Sous means under, vide means vacuum. Under vacuum :x

Amigito, technically speaking I committed a gross bastardization of the French language. Stupeed uh-mar-ee-cuns. ;)

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