Multiple steak cooking strategy...

eksmoke

Tonight I'm grilling two flatirons, and two 1.25" bone-in ribeyes. I want to get all them med-rare on inside, slight char on outside.

I'm thinking: direct heat,
 - bone-ins at 350 for 10-15 mins
 - bring temp up to 600+ and reverse sear bone ins, and cook flatirons at same time

What do more experienced eggers think?

Chubby

If it was me I would use the TRex method ...and sear them all at the same time.  Remove and let them cool down while bringing your egg down to 400 and then leave them on fipping a few mins a side until you get them to your desired temp/ doneness. 
Make sure you account for some additional rise in temperature while they rest after finishing.

eksmoke

great. thank you.

Chubby

Just as a follow up at that temperature ( 600 +).. I would sear your Rib Eyes and the Flatirons both for about a minute and a half a piece.
It probably goes without saying but the Flatirons will be done quicker than your Rib Eyes once you put them back on.

Toxarch

So how did it go?
If it were me, I would have reverse seared the t-bones at a lower temp of 250. Shouldn't take long at all with 1.5" steaks. And then cave man cooked the flat irons and seared the T-bones the same way straight on the coals.

eksmoke

I followed Chubby's reco. Flat irons were amazing. Ribeyes were a bit fatty and the inconsistent. For ribeyes I will try a reverse sear next time. 

Chubby

eksmoke said:

I followed Chubby's reco. Flat irons were amazing. Ribeyes were a bit fatty and the inconsistent. For ribeyes I will try a reverse sear next time. 

Tell me what you think happened with the RibEyes?

Was it the meat, or you think the method, or maybe the time?

How long did you put them back on for after resting (while your Egg cooled down)?

Are you a rare...med rare...or med guy?

Inquiring minds...lol!!

Glad the Flatirons turned out great!!

eksmoke

After the TRex sear I was trying to bring down to 400... I was getting hungry and excited, so I placed the RibEyes at ~550 while continuing to cool. I figured all of the food would be ready at the same time.
At 400, I kept flipping until an IT of 145.
It ended up being really tough.
 

jimithing

Reverse sear is always works best for me.  My wife likes a tenderloin while I like a ribeye.  Hers is always thicker so I put hers on indirect for maybe 5-7 minutes before mine goes on.  Once I put mine on I flip hers (still indirect) and then let them hang out indirect until about 120 or 125.  I'm guessing based on how they feel.  Hopefully you've seen a picture like this before


Then I move them over the fire for a couple minutes on each side to get a nice sear.  I'm aiming for medium to medium rare.  It's REALLY important that the steaks are brought up to close to room temp before you cook them.  Otherwise the outside gets done and chewy while the inside is not cooked enough.

Chubby

eksmoke said:

After the TRex sear I was trying to bring down to 400... I was getting hungry and excited, so I placed the RibEyes at ~550 while continuing to cool. I figured all of the food would be ready at the same time.
At 400, I kept flipping until an IT of 145.
It ended up being really tough.
 

Something to think on...

Part of the genius of the T Rex method is that you MUST allow the steak to rest 15-20 minutes...depending on thickness of 1.5-2.5" (which also gives your egg time to settle @ 375-400'ish)...before putting back on for the dwell phase. In fact this method used to more commonly be referred to as the "Sear and Dwell" method.

"TRex" was a fellow egger from Houston when I came around...back in the early 2000's...and he was a proponent and it sort of got named after him.

Anyway...(I digress)...lol!

That dwell time is essential to allow the steak to cool...relax...and redistribute its juices before putting it back on  for lets say about 4-5 mins a side to slowly cook thru to your desired temp.

Rushing that "rest time" will definitely result in a dryer...tougher piece of meat.

As an aside...I also like to reverse sear some cuts...but in noooo way will a reverse sear give you the crust development that the above method achieves.

I like a rare (125'sh degrees) inside...crusty outside...(that's me)!!

Just in case you've never seen this... here's some good info to consider when perhaps trying this again.

http://www.nakedwhiz.com/trexsteak.htm

Have a great weekend!!

SoCalWJS

The only thing I will say is this. I was used to cooking one or two Rib eyes on my LBGE all the time. No problem. The first time I did 4?

What a difference! Much more fat dripping I guess - big time flareups and had trouble keeping the temps where I wanted. Flareups/backflash every time I opened up.

Be careful.

SGH

eksmoke said:

I was getting hungry and excited, 
 

We have something in common my friend. I'm always hungry and food excites me as well. 

Ladeback69

The TREX method sounds interesting,  bit more work and could take the egg a long time to cool down from 600 too 400 in the heat we are having here.   I like just plain hot and fast and reverse sear for steak. 

Toxarch

jimithing said:

Hopefully you've seen a picture like this before

I do open hand as rare, the first picture is med rare, second picture medium, no need to go beyond that.

Chubby

Ladeback69 said:

The TREX method sounds interesting,  bit more work and could take the egg a long time to cool down from 600 too 400 in the heat we are having here.   I like just plain hot and fast and reverse sear for steak. 

I'm in Houston so it's pretty hot here in the summer and that 15 to 20 minute rest in between is just about right to get your egg to the temp you want...375-400 ish.