Question about cooking a thick steak

EggHead_Bubba · May 2015

I'd like to try searing off a thick cut steak for a couple of minutes on each side and then finish the cook at a lower temp. So the immediate issue I see is that if I get the BGE up to around 700° with the vents wide open, sear the steak and then shut the vents down enough to bring the temp down, it'll cause a dirty fire by choking off the oxygen... not to mention I'll have to be careful for flashbacks. Is it okay to just put the steaks aside and wait for the BGE to lower in temp and stop smoking? I've done reverse sear but haven't done a cook where I seared first.

I say all of this because I usually cook steaks at a constant temp around 400° direct. Wanted to try something different this weekend. Thanks!

Richard Fl · May 2015

I usually do mine around 500-550 and figure 2 minutes per inch of thickness for each side. Then I shut the egg down and monitor the meat temp with the thermapen usually pull around 125-130 depending on who wants what. turning the meat every few minutes until desired temp is reached.

jls9595 · May 2015

I like the control of the reverse sear myself for thick steaks but if you want to sear first google the TRex method. I tried to link but it wouldn't post until approval.

EggHead_Bubba · May 2015

@Richard Fl... shutting down the egg produces smoke, right?

EggHead_Bubba · May 2015

@jls9595... I found the T-Rex method. Sounds like what I'm looking for. I'll bet it takes a while for the fire to cool down and stop burning dirty though.

hapster · May 2015

Try it caveman... remove the grate, and sear it for about 2-3min each side, then put the grate back in and finish it on there. You don't need to have the egg screaming hot to do this, just some nice red hot lump. Then you can finish to the temp you want without having to wait for the egg temp to drop

EggHead_Bubba · May 2015

@hapster... I may try that sometime just to see how it works. Would think the steak would pick up a bunch of ash though.

Skiddymarker · May 2015

Like Hap says, some lower temp heat, dome open and get right down close to it for the sear. Then close the vents almost all the way, will not be dirty as the VOCs are gone. Finish your cook. That big cold dome will keep the temps down.

Jeepster47 · May 2015

I have been doing a reverse sear on steaks, but want to do the sear first and the cook afterwards ... like you're proposing. I like what @hapster recommended because of the constant temp in the egg. But, I don't want to (don't have the courage to) throw the meat into the lump. Here's what I'm planning on trying on a large egg:

- Install a spider and grill ... about 4 inches off the lump.
- Install my PSWoo2, plate setter, and BGE grill
- When the egg has stabilized at 400 degrees, pull the upper assembly and drop the steaks on the lower grill. Let sear for 90 seconds per side.
- Pull the steaks, install the upper assembly, and put the steaks on the BGE grill. Cook at 400 degrees indirect for about 12 minutes per inch checking periodically.
- Pull at 125 degrees and let coast to 130 for medium rare.

Anything off or missing?

Walt2015 · May 2015

@EggHead_Bubba I had to try caveman after watching @hapster ... It's just plain fun! As long as you've got good lump and not a bowl of ash, you won't have any ash on your steak, just a great sear.

Zmokin · May 2015

EggHead_Bubba said:

@Richard Fl... shutting down the egg produces smoke, right?

Not necessarily smoke, but nasty acrid tasting yuck.

Richard Fl · May 2015

Zmokin said:

EggHead_Bubba said:

@Richard Fl... shutting down the egg produces smoke, right?

Not necessarily smoke, but nasty acrid tasting yuck.

I have not noticed or tasted any yuck or eggcessive smoke in several years of doing this method.

Mattman3969 · May 2015

If you don't have a spider you can fill the lump almost to the top off the fire ring,fire up the egg but don't shut the dome, let the fire get hot and use your grate to sear. Then you could thrown in your indirect piece and I bet it would drop you temp. Add the steak until desired temp

RRP · May 2015

Any reason you are avoiding the poor man hot tub method? That means your internal temperature of the meat will be 110 or above before it even goes on your egg for a sear.

4Runner · May 2015

Reverse sear is the easiest solution. No need to sear first and fight with your Egg. Cook to temp with a low indirect temp or a water bath as suggested above, then rest and get your Egg up to temp, and then sear. Works every time on a nice thick cut. Initial sear does nothing to retain moisture so unless that is just your preference, go with reverse sear. Reverse sear will give you something different to try and solve your issues you listed in your post. Give it a try.

Other resources of information on searing.

Alton Brown Video - http://www.foodnetwork.com/videos/to-sear-or-not-to-sear-98517.html

also - http://amazingribs.com/tips_and_technique/mythbusting_searing_seals_in_juices.html

EggHead_Bubba · May 2015

Great suggestions by everyone! Can't wait to try a few new ideas I have received from this thread. I knew I could count on you all!

fishlessman · May 2015

im a trex fan, sear it at 800 (650 if using a cast iron grill), take it out for a 20 minute rest plus minus til temps are below 400, back on grill to finish. you want to try all the methods to find which one you like best, for me its trex for thick steak, water bath for thinner steaks. im also a fan of salt only for the sear which is why i like trex over reverse sear, i dont like burnt pepper or rub and applying that right after the sear on the plate and finishing it up by roasting 20 min later fixes that for me.

xiphoid007 · May 2015

I'm a reverse sear guy too. For a thick steak, I don't think another method gives as much medium rare perfection as reverse sear. It's also a very easy technique. Here's my last grill session using the technique. It has never failed me.

http://eggheadforum.com/discussion/1180440/reverse-sear-ny-filet-snf-gold-grade#latest

jonnymack · May 2015

To echo others, I would highly recommend the reverse sear. I've done it now on three different occasions when I have had thicker steaks and they have turned out absolutely perfect. If my dumba$$ can do it there is no reason you can't nail it.

johnnyp · May 2015

Reverse sear. All the way

Zmokin · May 2015

RRP said:

Any reason you are avoiding the poor man hot tub method? That means your internal temperature of the meat will be 110 or above before it even goes on your egg for a sear.

I'm guessing this is a poor man sous vide. Please explain the method. I have an instant hot water tap that produces water at about 140 F in seconds.

Question about cooking a thick steak

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