1 inch thick t-bone steaks: direct or reverse sear?

nick50

I'm about to cook some t-bone steaks - not that thick, probably just a tiny bit less than one inch.  Initial thoughts were to cook for 3 minutes each side on direct, rather than doing anything more fancy on a reverse sear, given they aren't that thick.  What do you think?

lousubcap

Good call-for me anything less than a good 1 1/4-1 1/2 " thick is best direct.  Now if you want to throw in a wow factor-give cave-man style a look.  It is direct, right on the burning lump.  Enjoy the cook and eats.

nick50

Thanks for the advice.  If I did do caveman style - how long would you leave on the lump for medium rare - would you turn once or twice??  Do bits of charcoal get stuck to the meat?!

lousubcap

Caveman needs a well involved bed of hot burning lump for starters.  The lump will not stick to the protein.  You need a good instant read thermo to nail the cook.  I would flip every minute or so til you reach around 6-8*F short of your target temp.  Then pull and enjoy.  I run this with the dome open-others will cycle the dome during the cook.  FWIW-

nick50

Sounds good.  Will try it out and let you know tomorrow.  Have a thermpen, what target temp would be medium - medium rare do you think?

RedSkip

135, it will continue to cook as it rests.  140ishnis the target for medium rare.

nick50

Thanks for that.  Last question from me (and probably a stupid one).  Do I leave the bottom vent fully open for this??

RedSkip

Yeah I would, top open too since you're constantly flipping.  also, only fill the fire bowl, not the ring, it's going to get crazy hot... 

pull the meat out out to check it or you'll most likely lose some arm hair.

thetrim

Yeah leave it all open.  I'd pull it at 131 but i like it a little more rare than others

nick50

Good tip!  Will do