Easy way to do a steak..

swordsmn

You guys were rather tough love on this guy today...  

Slantback,   keep pluggin away   I have yet to do a reverse sear as well.   but I finally got ribs down pat..  +1 on a thermapen     the purple was on sale pretty cheap comparatively

slantback37

Boy there are more than a few of them. Which would be a good one??

slantback37

I have a Polder thermometer..

Nanook

Thermapen 

theyolksonyou

If budget is a concern, consider the thermapop. Little slower, doesn't fold, does the job. 

slantback37

I have a Polder safe bbq thermometer. What is a GWN??

jtcBoynton

Only two real variations - normal or with backlight. Lots of colors to choose between. Close out on the purple color will save you $20.  I have had mine long enough that my yearly cost is now down to about $12. Small price for being able to get accurate quick temps. 

slantback37

I see some on ebay. They go in price from near nothing to over $100. Mine folds. It has a meat setting on it that will alarm you if you go over it.. I paid around $25.00 maybe 6 years ago.

swordsmn

http://www.thermoworks.com/products/thermapen/   $79  on special  (purple close out).   We're all  toy geeks on here but this is legit... an accurate 3 sec read time

xiphoid007

https://m.youtube.com/watch?v=GZ4xl7XJM08

This is done in an oven, but the idea behind reverse sear is explained as well as why it's the best way to cook a thick steak.

The only difference for the egg is to start indirect at 250-275 to an internal temp of 115 with your probe thermometer. Pull the steaks and rest while you get the grill as hot as you can. I use my looftlighter for this. Then put the steaks back on and keep them moving until you get the color you want. I leave the top open for this. At this high a temp, I aim for 700, you can burn easily. When the outside is done, the inside will be perfect.

This sounds hard, but it really is quite easy.

Here's a link of my first go and another one later. Both were the best steaks I've ever cooked:

http://eggheadforum.com/discussion/1167367/first-reverse-sear-ribeyes#latest

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

I couldn't find a good youtube video on reverse sear on the egg and didn't want to confuse you with a lousy one.

slantback37

Reason I asked was I only had 25 minutes before I had to get to the second job, and I don't think there would have been enough time to do a reverse sear.

slantback37

I did do it the way it would have been do on a weber. Turned out just fine. I will try it other ways, but only when I get the time off. This weekend will be the chicken. Next weekend. I work.

SmokeyPitt

Glad it turned out.  I had a response queued up but then got distracted (stupid work).  I was gonna say:

I am a big fan of the reverse sear, but if you just want to simply "grill it" it will turn out just fine.  Give the reverse sear a try when you have more time.  

slantback37

I used the Rockwood. Had a hard time trying to get the temp up to 500. Just kind of stopped at 425. I put a small fan up to the bottom vent, and jacked up the heat a little, then it just fell back to the 425.

SmokeyPitt

That is typically just an airflow issue.  It happens (with any lump).   I know all we do 'round here is suggest ways to spend money...but you can consider the hi-que grill grate:

http://www.high-que.com/Stainless-High-Heat-Charcoal-Fire-Grate-Upgrade-for-Large-Big-Green-Egg-Grill--9-dia_p_19.html

...or the Kick Ash Basket

http://www.kickashbasket.com/

I have hi-que's in both my eggs and they improve the air flow and make lighting and coming up to temp more consistent.  The KAB is fairly new and does the same thing but it also protects the holes on the sides from clogging.  

slantback37

I saw one on ebay. 5.6".