What's your favorite way to grill steaks?

[Deleted User]

Got to do a steak series video shoot the other day and was wondering what is your favorite way to grill your steaks on the EGG?

Direct, reverse sear, cowboy, caveman, with cast iron cooking grids, in cast iron skillet?  

 

lousubcap

Thickness does matter.  Anything greater than around an inch thick I go reverse sear and caveman finish.  Under an inch-caveman for the duration.  
Disclaimer:  on the very rare time I am able to cook a Japanese A-5 wagyu I will use a cast iron skillet.  
Looking forward to other comments.  

Gulfcoastguy

Not that it happens very often with current prices but sear on a cast iron grate then raise the cooking height if it needs more cooking.

Langner91

Grill Grates, ftw!

fishlessman

trex....salt, then sear....black pepper for the 20/30 minute rest....finish roasting at 350.  used a hellfire burner last week with castiron for the sear, worked well and easier than dropping temps to 350 from 800

Mirrorlure7m

Reverse sear then raise temp to 500 and cook on each side for 1 minute.  

4TheGrillOfIt

Definitely depends on the steak.  Love a good reverse sear if the steak is more than an inch. 

WeberWho

I kind of find it funny @The_Buffalo pictures are even posted out of order. (One of the issues here Buffalo)

bbracey21

Direct and between 650°-700°

JonWesson

starting halve inch or less.       bake at hot for well well done.   serving with catsup and side tapiocas putin

JohnInCarolina

I reverse sear, preferably a ribeye that’s 1.5-2” thick.  Roast with post oak, then remove and get a cast iron up to blazing temps to finish with the sear (this part really isn’t critical to do on the Egg itself).  

I prefer a CI pan to caveman for the sear because of the nice flat surface and the uniformity it achieves.  Flip it often to get the color just right, let it rest for a bit.  Slice and hit with a bit of fleur de sel.  

saluki2007

The forum ruiner for the win!!!

Legume

Langner91 said:

Grill Grates, ftw!

BGE should make something like grill grates.  People love them.

StillH2OEgger

As long as it is thick enough, reverse sear almost every time for me.

Foghorn

Reverse sear. 

3 layers of rub. Chupacabra Steak Rub, Montreal Steak Seasoning, fresh ground pepper.

I roast on a raised swing grate with a cast iron plancha in the main grate below to block the heat and make it an indirect roast.  

Then swing the upper grate to the side and leave the lid open for the fire to heat up. 

Put some butter on the cast iron.

Sear about 90 seconds per side.  

Here are some pics from some different cooks. 

Griffin

Sous vide for a few hours and then sear at high heat either on the Egg or the Blackstone

Hub

It's a tie for me.  1) I love to cook a steak in a super hot cast iron skillet; but 2) also love to cook direct with the steak close to the flames so that the flames flair up and hit the steak.  Don't like caveman at all.

YukonRon

Depends on the cut and thickness, actually.

CPFC1905

Plancha for rib eye to get the crust. Reverse sear for anything on the bone. 

But whatever you choose, it’s the resting that matters.  

Money_Hillbilly

Cast iron

shtgunal3

Hot and fast flipping often.

HeavyG

shtgunal3 said:

Hot and fast flipping often.

Yep! And for me, preferably over a live wood fire.

Langner91

I can do this all day!  Everyone should try Grill Grates.

JohnInCarolina

Langner91 said:

I can do this all day!  Everyone should try Grill Grates.

Or… not:

https://www.tasteofhome.com/article/steak-grill-marks/#:~:text=When%20your%20goal%20is%20grill,the%20location%20of%20the%20grates.

Langner91

Oh, sorry, I guess I should have read that one article first.  Dang, JIC, you could have saved me $69.  Thanks for not posting that link before!

U_tarded

Traditional Reverse sear, I like a kiss of smoke during the roast part and sometimes will go some up with big chunks for the live fire type cooking. 

JohnInCarolina

Langner91 said:

Oh, sorry, I guess I should have read that one article first.  Dang, JIC, you could have saved me $69.  Thanks for not posting that link before!

Hahaha nice touch with the $69.  

I like steaks with the grill marks, and am sure I would happily eat yours.  I think someone posted a link to that article in response to one of my steak cooks years ago.  At first I was pissed but then I realized I’d never really thought about it.  And now I do.  Take it for what it’s worth.

SGH

Grill marks are like lipstick on a hot chick. It might not change the quality but it sure catches the eye. Sometimes that’s half the battle. With that said, bring on the grill marks 👍

RyanStl

SGH said:

Grill marks are like lipstick on a hot chick. It might not change the quality but it sure catches the eye. Sometimes that’s half the battle. With that said, bring on the grill marks 👍

Same can be said about smoke rings 

4TheGrillOfIt

Langner91 said:

Oh, sorry, I guess I should have read that one article first.  Dang, JIC, you could have saved me $69.  Thanks for not posting that link before!

Who doesn’t love to see good grill marks?  Btw, if you want to achieve that overall browning just flip those $69 grill grates over to the other side.  They flat surface makes an excellent griddle.

RyanStl

I tried SV for first time then cast iron butter sear because it was raining outside.  It wasn't as amazing as people talk about when talking SV.  I think I'm good with nothing fancy and cook direct on the BGE.