How do I cook them so they come out GREAT? I want to discuss a few kinds of cuts as well.
Cut 1 - Ribeye/Porterhouse ~3/4 - 1 Inch thick
Cut 2 - Filet Mignon 1-1.5 in thick
Cut 3 - Skirt/Flank thin (marinated and un-marinated - is their a difference)
Issues - I like my steaks medium to medium-are - Wife likes her's well done (including Filet). I can not make these come out great and get pissed off when I spend the extra money for dry aged or butcher cut meats. They end up tasting like basic grocery store ground beef.
I know use the thermopen for 125-130 doe medium rare so pull at 120-125? Well done pull at 150?
I also have a spider and usually try the reverse sear. For the thinker cut, I put the steaks raised direct at 400 for 4-5 min a side then pull off - crank up the Egg to 600 and put the steaks back on the Spider/cast iron for 2 min a side. - This will make the steaks WELL done or burnt.
The flank cuts I do Top of fire ring - 400 direct.
What am I doing wrong. Forget using the thermopen when using the spider - too hot.
I may try and get some steaks for dinner tonight/tomorrow and dont want to waste more money or should I just by cheap grocery store steaks and order pizza for me?
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,