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First Time Steaks

Teefus
Teefus Posts: 1,263
in EggHead Forum
I've had my LBGE about 15 months and have been using it exclusively for a smoker/roaster/cooker. I have a 22" Weber kettle I normally use for grilling burgers and steaks. I've used the Weber for 35 years and have the steak and burger thing dialed in.

Last night I'd just finished a chuck roast on the Egg in preparation for Smoked Chili today. Since it was lit and I had lump remaining I pulled the plate setter and jacked it up to 600*. I did a couple of NY Strips direct with the lid closed and got great results.

My usual MO on the Weber is to build a fire on one side. I give the steaks a good sear over the coals, then move them indirect to finish slowly. The Egg had a uniform coal bed that didn't offer an indirect area, but the grate was much higher than it would be on the Weber. As a result I didn't get quite the same sear. Turns out that's not a problem.

The steaks were "softer" than usual, with less char on the outside, but inside they were a uniform medium rare. SWMBO said she actually preferred them to the Weber method. I guess "old faithful" will be used even less now.
Michiana, South of the border.
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Comments

  • Holepuncher
    Holepuncher Posts: 388
    Sounds like a victory.
    Hendersonville, TN.
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    See you can still surprise and make her happy...  ;)
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • gdenby
    gdenby Posts: 6,239
    If you go to a ceramic supply store you should be able to get a half circle kiln shelf that will block heat on one side of the cooking space. Come to think of it, one might fit the fire bowl well enough to divide the cooking space.
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  • Theophan
    Theophan Posts: 2,656
    Teefus said:
    ... Last night I'd just finished a chuck roast on the Egg ... I had lump remaining I pulled the plate setter and jacked it up to 600*. I did a couple of NY Strips direct with the lid closed and got great results. ... I didn't get quite the same sear.
    I usually sear steaks at 600°-650°, and I think I get a great sear in only about a minute a side.  I'm guessing that the reason you didn't get a great sear is that you burned up too much lump cooking the chuck roast.  You might try it again sometime without combining cooks, and be sure there's plenty of lump.

    This was reverse seared at 600°:

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