I don't see what all the fuss is about.

Badong · January 20

(This is all just my personal opinion. If you are easily offended, go butt a stump!)

I've seen a lot about cooking the perfect steaks that run the gambit from the unnecessary to the truly asinine. "Keep it simple stupid." Whenever cooking on the egg I've found this simple maxim to help guide me and it's worked out pretty well so far. The less I try to screw things up the better it turns out.

For example, I cooked these ribeyes the same way I cook all my steaks. Egg at 550-600º, favorite seasoning, toss on some wood chips, cook for 3 minutes per side, probe, if it's not to your desired internal temp, toss it back on for 30 second intervals until it is and viola, tender, juicy, delicious steak!

Anybody else out there think simple is better?

Mkline · January 20

Agreed 100% I always try and k.i.s.s. pork ribs for example, put on and smoke for 6hrs. No need to continuously open the egg and tend to them or foil or tent. Just rub and cook.

Doc_Eggerton · January 20

While I may agree with your technique, I would not go out of my way to insult others for theirs.

SmokeyPitt · January 20

It is not only the journey but the destination my good man. That is truly a plate to be admired, yet others may find their way to steak nirvana by a different route.

lousubcap · January 20

I'm in the maximum effort in the prep work-minimal effort (don't tell SWMBO) in the cook work. But one of the major enjoyments of Q is the many variables that will get you to the "promised land". Experimenting to find what works for you is a great majority of the fun. Sharing the successes and failures of your experiments helps others-new and more seasoned. It is a continuus journey and having fun on the trip is the best part for me...Just an opinion and we all know what those are worth :)>-

The Cen-Tex Smoker · January 20

Oh My- Truly asinine. Please share..............

IrishDevl · January 20

Don't understand your point

- Rube Goldberg.

Badong · January 20

Doc_Eggerton said:

While I may agree with your technique, I would not go out of my way to insult others for theirs.

But, but, I had the disclaimer up front! I'm just funnin' anyway.

Skiddymarker · January 20

I might be wrong, but the amount of smoke absorbed by a steak cooked at 550-600 for 3 minutes a side is just about 0. The Maillard reaction will not happen until the surface moisture is "dried". Time is needed for the meat to take on the smoke and the higher the temp the less the smoke. Actually some folks like that as they prefer unsmoked steaks. Further, at high temps just about any spice/herb will be burned off before it has any time to work its magic, other than minerals like salt. There is nothing wrong with heating up a grid to 600 and then dropping a good steak onto it and enjoying it, if that's what you like, hell I did it for years and if in a hurry, I still do it - on my gasser or infrared. With the egg I prefer a reverse sear, meaning I cook low, with smoke, remove, rest, and sear. It takes longer, but the meat takes smoke, the rubs add flavour (other than salt) and meat is cooked the way I like it. No the best way or only way for anyone but me. To each his own, and as lousubcap says "Sharing the successes and failures of your experiments helps others".

henapple · January 20

@Skiddymarker...you sound like @nolaegghead.

MrCookingNurse · January 20

Way to go boss =D>

How bout one of these too \m/

And a big ole \:D/

Many a ways to share your recipe without offending the masses.

Skiddymarker · January 20

henapple said:

@Skiddymarker...you sound like @nolaegghead.

Yeah - sometimes the truth of the science kinda rubs off.

and I suppose there are worse guys to sound like, can't think of any at the moment, but I'm sure there are some....

The Cen-Tex Smoker · January 20

Skiddymarker said:

henapple said:

@Skiddymarker...you sound like @nolaegghead.

Yeah - sometimes the truth of the science kinda rubs off.

and I suppose there are worse guys to sound like, can't think of any at the moment, but I'm sure there are some....

Let me know when you find one (as long as it's not me) :))

GGGNAT · January 20

Not sure about the way the OP was stated but I agree with the point. I have tried all the different methods and while they produce a good steak they seem like a waist of time. I find 425 on the cast iron grate the way to go. Vary your time per side based on thickness and cut.

The Cen-Tex Smoker · January 20

As one who tends to lean toward the truly asianine, I think he was just talking a little schmack. i'm sure no offense was intended.

Badong · January 20

I am repeatedly reminded of how difficult it is to communicate sarcasm in text. One day I may learn this lesson with some permanence.

I did not intend to offend anyone. I have always appreciated the friendly atmosphere and the supportive nature of this board compared with a lot of others that I frequent. I hope I have not done anything to diminish that.

Mia culpa.

SkinnyV · January 20

Simple for me I rarely marinade, never inject or rub and fridge overnight. I like getting to the point, less effort the better.

Badong · January 20

Brisket is another example. On the first few I tried all sorts of stuff: marinade, inject, crutch, etc. Now I just rub, toss it on the smoker and shut the lid. The last three turned out way better than anything else I've tried.

Reeyahps · January 20

Sarcasm is sooo easy to convey.

Little Steven · January 20

And I just blew all that money on a sous vide machine for nuthin'! :-??

michigan_jason · January 20

Little Steven said:

And I just blew all that money on a sous vide machine for nuthin'! :-??

@Little Steven
Sous Vide is simple no? :))

@badong

^:)^

The Cen-Tex Smoker · January 20

michigan_jason said:

Little Steven said:

And I just blew all that money on a sous vide machine for nuthin'! :-??

@Little Steven
Sous Vide is simple no? :))

@badong

^:)^

3 simple steps.............. http://eggheadforum.com/discussion/1145949/perfect-sous-vide-steaks-in-3-steps-and-no-words-its-that-easy#latest

tjv · January 20

"Badong said:

I am repeatedly reminded of how difficult it is to communicate sarcasm in text. One day I may learn this lesson with some permanence.

I did not intend to offend anyone. I have always appreciated the friendly atmosphere and the supportive nature of this board compared with a lot of others that I frequent. I hope I have not done anything to diminish that.

Mia culpa."

Maybe this helps with your conundrum. Until others on the forum recognize you, your writing style and literary wit, purdy much what you say will be take at face value. Best thing I've found is keep it positive in nature, and, if you throw out some humor, make sure it easily seen, lol and the like.......

On this post, maybe better.......
Title: I'm perplexed........

I've seen a lot about cooking the perfect steaks. "Keep it simple stupid." is my moto. It's a simple maxim that helps guide me and it's worked out pretty well so far. The less I try to screw things up, the better it turns out.

For example, I cooked these ribeyes the same way I cook all my steaks. Egg at 550-600º, favorite seasoning, toss on some wood chips, cook for 3 minutes per side, probe, if it's not at my desired internal temp, toss it back on for 30 second intervals until it is and viola, tender, juicy, delicious steak!

Anybody else out there think simple is better?

Badong · January 20

@Skiddymaker OK, I'll take your "reverse-sear" challenge and I will be prepared to eat crow, or in this case smokey, delicious steak.

Do you have more details in terms of temps, times, etc?

Skiddymarker · January 20

@Badong - No challenge - just a different way to "skin the cat", and nobody has to eat "crow" yardbirds. Will try and find my camera as I am doing a NY strip tonight.

Set-up is standard indirect, dome anywhere between 225-300. I do put my CI grid on the fire ring, setter on the CI grid. This means the CI grid will be quite hot so when you pull the setter later for the sear the grid is good to go. The cooler the dome temp the more smoke and rub flavor you can add to the meat, I find the smoke from RO is enough.

Use your favorite rub, or just salt and pepper, throw the steaks on. Depending on thickness, I check them after 15 minutes and then every 5 after that if the internal is getting close to 115-125. (115 more rare, 125 more medium) With a 1-1/2" strip, this might be 30 minutes overall. (SWMBO likes hers well done so it goes on 10-15 minutes before mine and I never check the temp on hers because - well, there is no sense)

At 115-125, I pull the steaks to a plate, foil cover and let them sit for about 5 minutes while I remove the setter and open the vents to get after burn. Then sear until desired internal and surface color - usually about 60 seconds or so a side. Pull and let sit for only a couple of minutes - you have already rested for maybe 5 minutes.

What you should notice is more smoke flavor - not for everyone and the steak will have more of the rub flavor - not just the salt in it. You also should see a more consistent edge to edge color (doneness).

IrishDevl · January 20

What does butt a stump mean? I'll do it if cool.

Little Steven · January 20

Devil, I kinda thought you wuz that way :x

Skiddymarker · January 21

@Little_Steven - for your info picked up a 15 knife Jaccard. Very pleased. I have had the 45 knife for a couple of years, but found it was too much for some meats, NY strips, Sirloins, Pork racks/loins. This one is great, just enough to change the texture without over working the meat.

SWMBO - likes her chicken breast done with the 15.

(Don't know if you recall, was part of another post sometime ago)

Brownie · January 21

IrishDevl said:

What does butt a stump mean? I'll do it if cool.

Little Steven said:

Devil, I kinda thought you wuz that way :x

=)) =))

IrishDevl · January 21

Son of a... I take it back.

The Cen-Tex Smoker · January 21

IrishDevl said:

Son of a... I take it back.

not a chance in hell. Marked in eternity on the interwebs. Thank you.

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I don't see what all the fuss is about.

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