STEAK: how I do it

NDG

Wife BDAY so SRF ribeye fillets - sooo damn good.  I am no expert, but I always reference my notes below when I do steak, figured I would share.

1) Egg @ 250F w/ cast iron griddle on factory level grate 
2) Insert grid extender (directly over cast iron griddle) 
3) Season Steak w/ evoo S&P - place steak on top of grid extender (so griddle below blocks direct flame AKA indirect) place some aluminum foil on griddle to catch any drips
4) Remove steak once internal temp is between 115 -120F . . . tent
5) Remove raised grid, open egg 100% until dome temp reads around 600F 
6) Pat meat dry - sear on hot cast iron griddle for 60 - 90 secs per side, check the internal temp. FINAL PULL  I hope to be 5-8 degrees below my target temp. 
*optional - if CI little lower temp - add ghee/clarified butter and fresh herbs . . baste during sear

BASTE OR BOARD SAUCE!  herbs/butter . .  APL has many

StillH2OEgger

Looks great -- and dong free, to boot!

NDG

damn, I should have slid in a dong or two. 

StillH2OEgger

I think most prefer this meat, I mean beef, well you know what I mean.

NDG

I now see . . I have a reputation.

Botch

NDG said:

 - sooo damn good.  I am no expert, but I always reference my notes below when I do steak, figured I would share.

Not so sure about that; that's a very succinct and stunning cook!  
 
But, yeah, you need a "Snake River Beef" t-shirt, for sure....  

stv8r

Solid method as long as you are working with good steak.  I made the mistake of buying by label (Costco Prime) only to find out the steaks sucked.  Pay attention to the marbling.

caliking

Too lazy to follow that method, but damn if the results don't speak for themselves. Looks marvelous!

NDG

caliking said:

Too lazy to follow that method, but damn if the results don't speak for themselves. Looks marvelous!

Thanks!! It’s the Easiest way to do Reverse Sear for two reasons:
1) you don’t have to mess with plate setter, since CI skillet accomplishes this
2) cast iron preheats in BGE as you first cook steak indirect, so when you OPEN up BGE to prep for sear, the Cast Iron is already 250+ so huge head start to reach sear temp fast

lousubcap

Great documentation and results right there.  Congrats and thanks for sharing.  

rekameohs

caliking said:

Too lazy to follow that method, but damn if the results don't speak for themselves. Looks marvelous!

It does look tasty, but for that amount of effort, I would go Sous Vide, followed by reverse sear in hot cast iron pan.  Perfectly pink from edge to edge.   Also, I have trouble keeping mine below 275.

JohnInCarolina

That method makes a lot of sense to me.  Love the reverse sear on ribeyes.  

My approach recently is to roast them on my Large BGE.  Then I just move them to the grate of my MiniMax, and hit them with the flamethrower.  I don't get the basting that way, but I can dial in the sear.