Steaks on the LBGE

Teefus

I use my LBGE as a cooker 99% of the time, as opposed to using it as a grille. Typically I do burgers, steaks, and other grille faire on my Weber kettle. This past weekend I used the Egg for some steaks and it worked out pretty well, although the cooking dynamic was very different than on the kettle.

For those that do this regularly, any tips? 

DoubleEgger

What type of info are you looking for? 

shtgunal3

There are many ways to do steaks on the egg and I have tried most. My go to method is get the egg to 500-600 and cook hot and fast flipping every 60 seconds or so until the desired internal temp as checked with a Thermapen

ColtsFan

Anything over 2" gets reverse seared, otherwise, it's the same as @shtgunal3 for me. Dome up, bottom vent closed to control flare-ups flipping every minute or so

lousubcap

Reverse sear with caveman finish...for the win.  

Teefus

Thanks for the comments. Just the kind of suggestions I was looking for.

Foghorn

I have a XXL but these principles can be applied to any size egg. 

I have a 2 level grate.

I reverse sear by using a cast iron plancha as a heat blocker on the lower level and roast the steak (at 225 or so) until it gets over 105F.  Then I swing the top grate out of the way and leave the lid open until the fire spreads across the top of the coals and heats up the cast iron. Then sear on the cast iron.   

fishlessman

for a good thick steak i like to salt it, sear it first, rest off the egg on a rack while temps cool off on a closed egg, then roast it at 350 plus minus (trex method). for the typical thinner cut supermarket steak the sousvide at 125 degrees for 4 hours, let it cool down a bit, then a quick sear(water bath method). i like the sear first with salt on a good quality steak over searing last, ill add pepper after the sear as i dont like burnt pepper or burnt rubs

Corv

I do it pretty much the same way, sear first direct at around 550-650, let both the Egg and the steak cool, then cook direct at around 325, flipping every 4 minutes, till the internal temp is where I want it. Closed lid throughout of course except when I'm working on the steak.

bluebird66

I most always go caveman.