Steak Cuts and General 700 Deg. Cook Question

Dooms-Dave

I had a few questions (somewhat) related to doing steaks on the egg. I have done a number using the 700 Degree 3/3/4 or thereabouts with some success. But . . [p]1. Is it normal when the temp gets to 700+ degrees to have flames wrapping around the steaks when you open the egg to flip? Should there be flames up pretty high or just hot coals? Not sure if I am doing something wrong and just catching my arm on fire for nothing.[p]2. We are getting a cow butchered (sorry PETA) and need to specify the thickness of the cuts. The last time they did some, the steaks were 3/4" thick. I was thinking more like 1 1/4". What are your opinions and experiences?[p]3. Finally, when specifying the butchering, I was going to skip the T-bones and go for the Delmonico/Filet instead (You get either T-bones or the other two as I understand). Does this mean that you get ribs as well as (no-bone) steaks?[p]Thanks for the help.

Smokey

Dooms Dave,[p]I can help with #1 and #2, but #3, I don't know.[p]1. Yes, its normal to have flames. I have coated steaks with mustard and I think I get more flames that way (at least thats my expereience)![p]2. I like em thick! Go with your instinct. I would do them 1 to 1 1/4 inch thick. Filets, I would do them up to 1 1/2 inch. Try cutting a pocket in the filet, adding chunks of blue cheese then grill/sear them! Good stuff![p]Smokey

Spin

Dooms Dave,[p]Smokey's got you covered on #1 & 2. A pair of 16" SS tongs are quite useful for keeping the hands from getting seared.[p]For number 3, it all depends on how mamy steaks you want and what size. The delmonico and filet are some great eats, just smaller than a T-bone. The delmonico can be with or without the bone (I like the bone in).[p]Spin