Reverse-seared picanha cuts, sliced into steaks

TheToast

I reverse-seared a picanha cut and sliced into steaks a couple of weeks ago but this time I decided to do it for friends. It's Burns Night on Monday so it's an early celebration - not something non-Scots generally celebrate but if it's an excuse to eat Aberdeen Angus beef and drink scotch, why not?

I followed the method on the BGE UK website. It is a GREAT method. http://www.biggreenegg.co.uk/tips/reverse-sear-picanha-steak

But I didn't bother with the rub - I stuck to olive oil, sea salt and pepper. Good quality beef doesn't need much else. 

Two 1.5kg hunks of beef. Seven people in total. Some swore it was the best steak they'd ever had. So damn tender. I can't imagine shelling out top dollar at a steak restaurant now. 

Took about 100mins to get to 52c at a grill temp of 110c, then seared, rested for 20mins and it had climbed up to a perfect (and flukey) 56c for medium rare. 

Question because I'm new to BGE life: when I cook with direct heat (which I've only done 3 times) at 250-300c, by the time I've opened the lid and put the food on the grill (about 20secs), the flames have been shooting high out of the open egg. It goes out when I close the lid, but for those moments when I'm putting food on the grill, it feels like I'm quickly feeding a wild beast. Is this normal, or is there a technique to lessen the flames? I know it's the sudden, increased oxygen intake that causes it but this doesn't seem to happen on tutorial videos I've seen. Thanks 

YukonRon

I usually "burp" the egg a few times when cooking at very high temperatures, by slightly opening the lid a couple of times. It helps with the inferno. Also, watch out for the lower vent, I have done some serious leg hair singe without burping the egg.

TheToast

@YukonRon Thanks. It's not a backdraft / flashback problem - I make sure I burp. It's just that the flames rapidly build when the egg is open

johnmitchell

Awesome... I love the money shot on the cutting board.. Great cook and post..

NPHuskerFL

Damn fine looking cook right here!  Nice work man

JohnnyTarheel

That is some mighty fine looking steaks!  Great cook

buzd504

You can close the bottom vent while you open the lid, and that should help with the flames a bit, but either way, when you open the lid, you are feeding the fire a bunch of oxygen really fast, so it's going to flare up.

Chubbs

@TheToast how are you lighting egg? When all the lump is lit I have that issue. When only some it's less of a problem

TheToast

@Chubbs Firelighter in the middle. 

It's probably something I'll just have to experiment and deal with. 

bgebrent

Great looking cook sir.

Eggingaround

Great looking dinner! I usually get that same issue with high temp cooks also. Doesn't really bother me that much, I'm more worried when I close the dome and it shoots out the bottom vent 

TheToast

@Eggingaround Didn't realise that could happen. I'll watch out for that!

TheToast

Worth adding how excellent the leftovers are in a sandwich the next day

Legume

That's a masterful looking slice of steak there.