Prime Beef Loin Steak Plan - Rookie Here . . .

SteveWPBFL

My wonderful daughter is in from Seattle for a week back home here in Flardida. What would you like on the Egg I ask? Steak she says. Well, my wife and I don't do much beef but you know who went and picked up a prime beef loin at Costco. 

What is my plan of attack? 

Based on searching through the forum some it's started out as; Generally, cut into steaks and reverse sear. Targeting 1-1/2 in. thick. Some coarse S & P as a rub. Cook low and slow with oak indirect at 225F to 125F IT for rare to medium rare. Then pull and wrap and rev the Egg up (Indy will by this time probably have finished) to about 600F and then sear each side about a minute. I'll use an AR with oval stone for the indirect stage, then pull it for sear where I'll have the Egg filled to top of fire ring with lump and be dropping the Egg grate right down to the top of the fire ring to get close as possible. Serve with horse radish and grilled mushrooms and a cucumber/tomato/red onion salad/salsa. 

Oh yeah, and drink of choice! 

The Egg makes me brave!

Tjcoley

Sounds like a plan.  I might pull at 115 before the sear - as it rests and during the sear it will continue to cook.  I like the seasoning of just S/P.  Let the meat flavor be the star. 

SteveWPBFL

Thanks, Tj, pulling them at 115F was the way to go!

GrannyX4

I would not wrap them while you rev up the egg. They just might steam a little too much. Enjoy ;;)

SteveWPBFL

I did not wrap, either, actually, just laid them in a pan that I covered with another pan inverted while the Egg went WILD!