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Steak Duo

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byrne092
byrne092 Posts: 746
in EggHead Forum
Browsing the SRF sale really put me in the mood for steak so naturally had to stop and pick a few up. 1 NYStrip and 1 Ribeye.

I have been using the TRex method with great success, but wanted to mix it up a bit. I decided to go hot an fast. I ended up running around 650. Steaks took about 4 minutes, flipping every 30 seconds, dome closed after flips. They turned out absolutely fantastic! 




XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

St. Louis, MO
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Comments

  • Northarrow
    Northarrow Posts: 103
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    I need to stop looking at these threads while working... looks great.
    Kennebunk, Maine
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    I like everything about this post except NY Strip.  I guess it's my pet peeve like forks for @THEBuckeye who may comment on this one soon.  Being from KC I call it a KC Strip or just a steak.  The food does look good.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited May 2015
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    Man those look great.  I am partial to reverse sear but I might give this method a try next time.  It sounds nice to not mess with multiple stages and just cook them.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • IPASooner
    IPASooner Posts: 208
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    Looks really great! I am curious, is it common practice on the BGE to flip steaks multiple times? I usually just cook once on each side for high heat cooking.
    LBGE

    Marblehead, MA
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  • Nanook
    Nanook Posts: 846
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    Excellent!!
    GWN
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  • ads75
    ads75 Posts: 391
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    Looks great. I may have that same yellow plate, mine seems to get hotter than a BGE in a microwave
    Large BGE, Mini BGE
    Morgantown, PA
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  • byrne092
    byrne092 Posts: 746
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    Ladeback69  - Yeah I agree, its a just a strip steak. A lot of places around here use the term NYS, and it just sticks.

    IPASooner  - I think it is just personal preference, I've done it both ways with good results. There was an article out recently that actually explained that flipping helps with consistently, but once again it probably doesn't make much difference.
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • byrne092
    byrne092 Posts: 746
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    SmokeyPitt said:
    Man those look great.  I am partial to reverse sear but I might give this method a try next time.  It sounds nice to not mess with multiple stages and just cook them.
    Yeah it was a nice change of pace from a 30-45 minute cook time to 5.
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • jabam
    jabam Posts: 1,829
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    IPASooner said:
    Looks really great! I am curious, is it common practice on the BGE to flip steaks multiple times? I usually just cook once on each side for high heat cooking.
    Just another way to cook them. There are several ways to cook a good steak do what you like best. It is fun to try different techniques, I've started keeping notes on different cooks, so I remember what works best. Too many beers can cloud the memory bank! Lol
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • IPASooner
    IPASooner Posts: 208
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    Thanks for the clarification @byrne092
    LBGE

    Marblehead, MA
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    edited May 2015
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    byrne092 said:
    Ladeback69  - Yeah I agree, its a just a strip steak. A lot of places around here use the term NYS, and it just sticks.

    IPASooner  - I think it is just personal preference, I've done it both ways with good results. There was an article out recently that actually explained that flipping helps with consistently, but once again it probably doesn't make much difference.
    It makes a difference if you don't want banding. Plus, it cooks faster.
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  • byrne092
    byrne092 Posts: 746
    edited May 2015
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    Eggcelsior said:
    byrne092 said:
    Ladeback69  - Yeah I agree, its a just a strip steak. A lot of places around here use the term NYS, and it just sticks.

    IPASooner  - I think it is just personal preference, I've done it both ways with good results. There was an article out recently that actually explained that flipping helps with consistently, but once again it probably doesn't make much difference.
    It makes a difference if you don't want banding. Plus, it cooks faster.
    Yeah the quicker cook time was the other thing mentioned. That would make sense because it would be facing the heat more often. What is banding?
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • byrne092
    byrne092 Posts: 746
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    ads75 said:
    Looks great. I may have that same yellow plate, mine seems to get hotter than a BGE in a microwave
    Yeah these plates seem to get ridiculously hot in the microwave/oven
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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