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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Need Steak Help

Ok, so earlier this week I asked for ideas for the weekend cooks. I couldn't decide so the wife requested steaks. Never done steaks before on the egg.

How do YOU do steaks? I know I can do sear then cook, cook then sear. crappy thing is I don't have a thermapen. (Can you purchase one in any store?)

What type of steaks should I do? I am thinking either flank steak or hanger steak, thoughts?

Thus ends my rambling for the morning.

Comments

  • shtgunal3shtgunal3 Posts: 1,723
    I like ribeye's the best. I just throw them on direct standard grid height @ about 400-450 somewhere around 6-7 minutes a side. There's a lot of different ways to do steaks but to me simpler is better.

    ___________________________________

     

     LBGE,SBGE Sweet home Alabama........ Stay thirsty my friends .

  • CigarSmokinEggerCigarSmokinEgger Posts: 213
    edited May 2013

    Far from an expert but I love the reverse sear for steaks and until I see something better, I won't go back!

    If you don't have a temp-probe then you'll have to go by feel.  I cook to desired temp over indirect setup.  When at temp, I remove the s/s grate and plate, the crank up the heat.  When ready, sear for 60-90 seconds on each side, better and cheaper than a restaurant steak :)

    Forgot to add that I believe this method is best for thick cut steaks.  For hanger or flank I would think that a direct, higher temp cook would be best for a quick cook as to not toughen the cut of beef.

  • Charlie tunaCharlie tuna Posts: 2,191
    edited May 2013
    You can buy a cheap temperature probe, not near as fast or accuate as a thermapen in any kitchen gear store, but it is nice to have as a backup to "your thermapen".  As said above, many ways to cook steak, but all the better ways require an internal temperature reading.
  • fishlessmanfishlessman Posts: 15,685
    i like the trex for thick steaks and hot tub for thin. with those flanks, 2 hours in a ziplock in the sink changing water as it warms . hard sear and rest. order a thermapen for thicker steaks
  • KennyLeeKennyLee Posts: 512

    The method I use I think came off the BGE site, but not sure.  At any rate....

    Season steaks with salt/pepper or whatever your choice of seasoning is.  Get the Egg to 650-700*, sear one side, then the other for two minutes each.  Flip again and shut the Egg down and leave steaks on for three minutes for medium, four minutes if you like them a little more well done. 

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • YEMTreyYEMTrey Posts: 1,351
    edited May 2013
    That BGE method has been discussed on here before.  I'm pretty sure you don't want to ever have food on the EGG and completely close the vents up.  You're snuffing out a fire and that flavor will ruin your food.
    I'll try to find that thread for reference.  Maybe somebody else can chime in on this in the meantime.
    Cincinnati, Ohio
    "Ain't nobody gonna find ya, unless you get yourself lost."
  • Charlie tunaCharlie tuna Posts: 2,191
    I remember reading this, but just the variable of the steak's starting internal temperature could make the difference in a good steak or possibly being dry and over cooked.  We all know what 10 or 15 degrees can do to a finished steak.
  • KennyLeeKennyLee Posts: 512
    YEMTrey said:
    That BGE method has been discussed on here before.  I'm pretty sure you don't want to ever have food on the EGG and completely close the vents up.  You're snuffing out a fire and that flavor will ruin your food.
    I'll try to find that thread for reference.  Maybe somebody else can chime in on this in the meantime.
    Had not heard that before, 'course I'm new around here too.  I will say that I've used that method multiple times and the flavor has been fantastic each and every time, just my experience. 

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • Never tried the BGE method, but I wouldn't think 3-4 minutes with egg shut down would ruin the food.  Now 10-15 minutes might be a different story.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • cazzycazzy Posts: 5,090

    Never tried the BGE method, but I wouldn't think 3-4 minutes with egg shut down would ruin the food.  Now 10-15 minutes might be a different story.

    From what i recall, the methodology behind it is when you shut down the egg and the fire snuffs, the smoke is off or something. Your meat just sits there in this stale smoke and can impart some weird flavors into your meat.

    I've never shut my egg down with meat on the grill, so I don't have any first hand experience. Just remember numerous threads about why not to do it.

  • cazzycazzy Posts: 5,090
    Fletch, I used to use this before I knew the benefit of having a instant read thermometer.

    Works good too:

    http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/

  • tazcrashtazcrash Posts: 1,747
    ok, this maybe a bad analogy, but think about the smell of a candle that was just blown out. 
    The drippings are smoldering, not burning. bad smoke.  
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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