First steak on my grill

clemsontyger97

Yea....I've had this thing two years and never once done a steak.   I've done plenty of others, but honestly my wife's steak in the skillet/oven finish has been too good to even think about screwing around with.   Tonight I am solo so have a strip, maybe an inch.   I've never done reverse sear.   Is that thick enough to do it or just flip flip flip?  I like it medium, and if had to choose I'd take medium rare over medium well.

pgprescott

clemsontyger97 said:

Yea....I've had this thing two years and never once done a steak.   I've done plenty of others, but honestly my wife's steak in the skillet/oven finish has been too good to even think about screwing around with.   Tonight I am solo so have a strip, maybe an inch.   I've never done reverse sear.   Is that thick enough to do it or just flip flip flip?  I like it medium, and if had to choose I'd take medium rare over medium well.

I would say flip flip flip. I don't bother with the reverse sear for anything under 2". I may very well be in the minrority. I cook steaks to feel as well. It will be firming up a bit to get to medium. If you have a thermopen I would not go over 140. 

pgprescott

Oh, good luck!

clemsontyger97

Thanks much, I think that's the way I'll go

minniemoh

clemsontyger97 said:

Thanks much, I think that's the way I'll go

So what's the verdict? Better off the egg or better from the skillet/oven?

clemsontyger97

Pretty good, not sure if I'd take it over the skillet/oven yet.   Perfectly cooked though as far as temp (medium) with very little gray.   So overall success.   I just flipped multiple times around 450 both raised and close to the coals.   Worked out fine