Time for HUGE Steaks - Superbowl 50!

Simcan

I would throw in with the suggestions of either sous vide or reverse sear...in either case I bet you could figure a way to do all searing on the egg, a few steaks at a time.  If you reverse sear you can probably cram them all in the to get to temp, using two levels if necessary.  Show pics for this epic cook!

ButtNeckid

I have always preferred the method of TREX for really thick steaks.Exact opposite of reverse sear.Apply salt only,sear til desired crust/ sear whatever you want to call it,is accomplished,remove from heat,rest it a few minutes while you switch over to indirect heat,season seared steak,return to  indirect heat and roast til desired internal temp is reached at lower cooker heat.

Mattman3969

I've got to agree with Mr Neckid. Everyone talks reverse sear but I've not had nearly as good results as I've had with forward sear on steaks like you've posted. Forward seat is just way easier to control the final temp and takes the guesswork out how much carryover heat your going to incur.  I also agree with salting for a few hrs first.  

Foghorn

Sherriff said:

Ok, Reverse Sear it is! 

Just to clarify, 3 of the guys are designated to cook all the steaks and they like the gasser. 

Every year my steak is hit or miss.  This year I am cooking my own on the Egg.  If others want to join, that's fine.  The others can can gas all they want. 

One question, to bring my steak to 110 at 3 inches think, at 250-275 degrees, how long approx am I looking at?  Just want to try and eat around the same time as the gasser guys.

Thanks for all the info.  Pics to follow of course!!!

Sherriff

It's not very often that you ask a question on here and don't get at least 3 different answers.  I guess that shows that nobody here has a lot of experience reverse (or forward) searing 3" thick T-bones. 

As others have said, you can rest it for a while after the roast and before the sear.  With a T-bone that would probably be a good thing as it would allow the meat next to the bone to equilibrate with the rest of the heat mass. 

The answer will depend in part on the meat temp when you put it on the grill.  If it can be at room temp for at least an hour it will cook a little more even and take less time.  I would do that if you can.

I'd probably put it on the grill about 45 minutes before the other guys put theirs on the gasser.  That should give you time to get it to temp - or in the worst case scenario, only be a few minutes behind.  If you take it straight from the refrigerator I might go with 60 minutes.

Just my $0.02.

cheffy65

lousubcap said:

@cheffy65 - great looking steaks right there.  Technique?
And-welcome aboard and enjoy the journey.

@Lousubcab thanks, a generous rub of koshar salt and cracked pepper... Nice hot seat, around 450, on each side than let the temp drop a bit and brought them to a light Medium rare... Finished with a ten minute rest and a brush of butter.... My sons Birthday dinner, LOL... Way cheaper and better than the steak house... 

AVEngineer

It's getting close to game time. any pics of these monsters yet @Sherriff

milesvdustin

What happened with this?