Steaks for 12 advise plz

Eggsalent

Gonna do thick cut sizzlers for a few neighbors i normaly frig dry let them sit till room temp coat with sea salt fresh ground pepper grill at 600 4 minutes each side pull let sit for 10 minutes then eat medium rare. Intrested in any suggestions or other ways i should try. I only have a large so im gonna do 4 at a time as always thanks.

johnnyp

Reverse sear.  Multiple racks would allow for more simultaneously 

Eggsalent

I has a raised second rack tell me more

Eggsalent

About reverse sear never did it

aukerns08

@Eggsalent, to reverse sear you would set up your Egg indirect at low temp about 225 - 250ish usually and cook the steaks until they're 15-20 degrees from desired temp.  For medium rare you'd probably want to pull the steaks at around 115 degrees IT.  Once you're at your temp pull the steaks off, set the egg up for direct searing and open her up to get to 600 or higher.  Then sear them 1-2 minutes a side to hit your temp and get a nice sear.  I prefer the method you described to reverse sear personally but that's my preference on steaks.  With one egg due to the time it will take to roast low and slow then get the egg up to searing I find it not worth it as well.  With multiple eggs or another grill it's a quicker process.  You would want 1.5 inch steaks or thicker to even really consider it.  It does allow to add some additional smoke flavor to the meat with your smoke wood of choice during the low and slow part of the cook.  A lot of guys swear by it, it's just never really been my thing.  Amazing ribs has a thorough write up you can check out http://amazingribs.com/recipes/beef/steakhouse_steaks.html

Eggsalent

Thank you aukerns08

Skiddymarker

Big advantage of reverse sear is how slowly the cook goes - little chance to overshoot target pull temp before the sear. Dab the rested surfaces to speed the browning. Best way to cook for a crowd is to hot tub or Trés Booblay the steaks....pan sear or egg sear, use a board sauce.

JohnH12

I hate cooking steaks for others because they all want something different.. rare, med, med rare.. etc.
I season all the same and tell em to gather round my XL to cook their own while I have a cold beverage. That way there's no bitchin at the cook. I live a stress fre life that way.

Eggsalent

I agree with johnh12 but do you think reverse sear is as good

theyolksonyou

If everyone wants something different, reverse sear is your answer. Just pull the red meat eaters' steaks for the rest early and all the steak haters later. 

Eggsalent

Not worried so much about how they want them more which taste better

jak7028

I am a reverse sear guy for quality of steak and ease of cooking.  

I would definitely do it for what you are trying to do.  

1) more user friendly cooking slow with that many steaks

2) you can sear them all quicker at the end so the steaks will all be ready closer to each other

3) Makes a great steak

On a side note - If I am going to ruin a steak (cook more than medium rare) - I will put it on and give it about a 20 degree head start over my steak (cooking indirect at 225-250).  I only sear about 1 minute on each side at 600-700 degrees.

Technique and temps vary, but I reverse sear a lot (spatchcock chickens, pork chops, wings, steaks, etc....)  I have young kids, so I like the benefit of cooking slow indirect with low maintenance.  Then sear it at the end real quick to get the crust or crisp skin.   I find it to produce outstanding results and easier then keeping an eye on meat over direct heat and worrying about burning it or rotating it.  During the indirect grill, I dont rotate or flip anything, or even open the grill.  

SmokeyPitt

I think reverse sear would be good for this.  Since you have to grill them in batches of 4, if you can fit them all on the egg and roast indirect then they will be mostly cooked.  You can sear them for just a minute or so per side, thus all 12 will come off the grill closer to the same time.  

That being said I think your original plan sounds fine as well.  You just might need some way to keep the 1st batch of steaks warm while the others cook.  

Eggsalent

Now im not sure how to do lol. But do you guys think reverse sear taste as good. Just want to cook what taste the best

Ladeback69

@Eggsalent, what size egg are using?  If a large, you may have to do batches for 12 steak's either way you do it.  With an XL, you my be able to get them all on for direct, but not indirect.  That many people I like doing a whole tenderloin or whole strip reverse sear.  If you like the method you have been using I would go with it if you are comfortable with it.  What cut are you cooking and how thick?  My normal way is 600 to 700 direct for 2 minutes a side then close the vents for 3 minutes more and you are around medium rear on a 1" steak.  Take it a little longer if it is thicker.  I have a few friends that like well done so don't cook steaks for them anymore.

Eggsalent

Im using a large 1 1/2 thick sizzlers 

MrCookingNurse

we actually don't realt like the taste of reverse sear. 

Do do you have a gasser or other grill?

What I would do is seat them all and then go indirect and pull as desired 

Foghorn

"But do you guys think reverse sear taste as good. Just want to cook what taste the best"

Reverse sear tastes best.  You get wall-to-wall medium rare (or whatever you target) with only a couple of millimeters of brown meat on the edge where the sear took place. 

Eggsalent

No just the egg 

Nanook

+1 on reverse sear.

fishlessman

if it were me they would be 1.25 inch ribeyes max, hot tubbed in the sink for two hours in individual ziplocks with salt, then seared at 750, rested on a rack for 15 minutes under loose foil. im a fan of trex or sear only, i dont like the reverse sear for flavor. you need to try all the techniques then settle into what you like and prefer. if there were just a few steaks they would get trexed, 12 though i would settle for hot tubbing

henapple

Maybe prime rib or tri-tip?

Photo Egg

Many great ways to grill a steak.
Best advice is not to experiment with a bunch of friends and 12 steaks.
Do what you know works this time...

Nanook

fishlessman said:

if it were me they would be 1.25 inch ribeyes max, hot tubbed in the sink for two hours in individual ziplocks with salt, then seared at 750, rested on a rack for 15 minutes under loose foil. im a fan of trex or sear only, i dont like the reverse sear for flavor. you need to try all the techniques then settle into what you like and prefer. if there were just a few steaks they would get trexed, 12 though i would settle for hot tubbing

@fishlessman. How does hot tubbing and searing differ from reverse searing. Is it not essentially the same process?

jtcBoynton

I agree.  Go with your tried and true for your guests. Experiment later.

Eggsalent

Photo egg you might be right

fishlessman

Nanook said:

fishlessman said:

if it were me they would be 1.25 inch ribeyes max, hot tubbed in the sink for two hours in individual ziplocks with salt, then seared at 750, rested on a rack for 15 minutes under loose foil. im a fan of trex or sear only, i dont like the reverse sear for flavor. you need to try all the techniques then settle into what you like and prefer. if there were just a few steaks they would get trexed, 12 though i would settle for hot tubbing

@fishlessman. How does hot tubbing and searing differ from reverse searing. Is it not essentially the same process?

not really, the reverse sear picks up a low and slow style smoke over a longer duration, im not a fan of that with steak. i do like some smoke but it needs to be added quickly with just a sear for me. i dont like hambergers cooked at low temps  either. with the trex the char mellows with the rest and roast and i like that as well and i can control pepper and rub bitterness by adding after the searing process and still cooking it during the roasting process with the trex.  i also seem to get the same red meat across the center with either trex or reverse sear so it seems to me to be a moot point between the two cooking processes. in the end, try every method and then pick the one or two you like. i cant even pick a done temp, i like strips cooked less than ribeyes with internal temps, the egg has made me picky with steaks

Eggsalent

Was gonna get sizzlers changed my mind went with NY strip 

aukerns08

@Eggsalent all the techniques and suggestions are good ways to cook a steak.  Since you're going with individual steaks for 12 people and your main concern for this cook seems to be taste my suggestion to you is to cook them with the technique that you know and described in the original post.  You already know how that turns out for you and the taste profile you can achieve that way.  Experiment with reverse searing when it's only you and the family and there's no pressure to impress the guests.  The easiest way to screw up a dinner party after setting expectations with the guests is to try something you're unfamiliar with and not execute properly.  Just my opinion, and how I do things.  I play with new techniques and recipes when it's just my wife and I so if I screw it up we just go to plan B or order something, when we're entertaining it's tried and true recipes and techniques that I know.

Eggsalent

Agreed thanks

jonnymack

Photo Egg said:

Many great ways to grill a steak.
Best advice is not to experiment with a bunch of friends and 12 steaks.
Do what you know works this time...

Yeah this is great advice, do what works this time, tinker another time. My rec is reverse sear if you are comfortable with it. I'm definitely a convert to this camp.