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Which dome temp for searing with the spider

BenCour
BenCour Posts: 62
edited November -1 in EggHead Forum
Hi,

I should be receiving my 13 inch CI grid soon and I'm already planning to cook a nice ribeye Trex way on it. Using the spider and the CI grid, I was wondering at which dome temp should I get a nice searing for my steak. I was thinking at around 450. What do you guys think ?

Ben

Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    I'm about to put a couple of NY strips on mine - normal position CI grate - as soon as my temp hit 750.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • I have the spider but not the grate yet.

    But I would do 300/350 dome temp if it was me and do it with the dome open so I could monitor the meat. I do it with dome open at regular grill height.

    That should be a good reference temp and not char so fast as to ruin your steaks.

    Adjust from there for future cooks.
  • I have a spider and small CI. I run mine at 400 degrees. At that dome temp my CI grate is hot enough that any seasoning on it gets burnt back off. It will char a steak quickly.
    I prefer my steaks medium and put my raised grid in with the grill on top and dwell the steaks up high until I reach my desired temp.
    I like this setup as it gives me the char I desire and control for the desired finale temp.
    TTFN WLL
  • The spider-mounted CI grid is so much closer to the charcoal than the dome thermometer that I'm not sure dome temperature matters so long as you have a good hot fire.

    That said, I routinely do 550ºF dome for sears with this (spider+CI) setup. Getting much hotter than that on my Egg requires cleaning out the firebox first. I once tried reading the CI surface temp with a non-contact IR thermometer and it read 750ºF, which was the temperature limit of the IR thermometer. The grid could have been much hotter.

    Two tips for searing:

    (1) Put the prettiest (presentation) side of the meat down first. This is because the CI grid is hottest before the food touches it. It will cool down a bit when the food hits it, so the second-side sear isn't quite as good as the sear on the first side to touch the metal.

    (2) When turning the meat to the next side, switch to a different section of the grid if there is room.
  • BenCour
    BenCour Posts: 62
    Thank you all for your good advices. I will try to take picture of my first cook on it.

    Ben
  • Cook TRex ribeyes exclusively since I got my spider and 13" CI.

    Method:
    1) Nothing but S&P on ribeye for the sear - most anything else (especially rubs) will burn at the spider level.
    2) I have found that 'hot tubbing' my steak prior to the cook will result in a perfect med rare cook with very little medium or well toward the edges. I place the steak in a sink in warm water (about 85-87*) for 30-45 min. while getting the fire ready.
    3) I learned on the Forum NOT to close the dome during the sear. (Not letting the dome get hot will make it easier to maintain 400* for the roast). I leave the bottom vent wide open, let my fire get lava hot, the CI grid turning white. I use long tongs and welder gloves. 45 sec, turn 90* for 45 more sec., flip, 45 sec then turn again for 45 sec. Remove from fire and let rest for 20 min.
    DSC_0006.jpg
    DSC_0007.jpg
    4) Place either the original grid on or use an elevated grid. Close the bottom vent to about 1 inch open and leave the top open (no Daisy wheel). This will get my egg right on at 400* where I let it stabilize while the steak rests.
    5) Put rub on both sides of steak. Let rest until dome stabilizes at 400* (making any adjustments to keep it at 400*).
    6) Place steak back on for the roast (at 400*), after inserting a continuous temp probe. Remove from grill when temp reaches 125*. Plate and cover with foil for 5-8 minutes while getting salad, sides and drinks ready.
    7) Enjoy a fantastic TRex'd ribeye !
    DSC_0009.jpg

    No ketcup or steak sauce allowed ! :woohoo: :woohoo: :woohoo: