Steaks

Gloria

The husband is going to bring home a couple of nice steaks for dinner tonight. Can I have some input into the temps used to cook steaks? Like at what temp to sear them and for approximately how long? I know that internal temp is the best recommendation, but I kinda like to know a total time, give or take a minute or two. For the past two years I've just thrown them on the George Forman grill indoors and they are great but I KNOW they will be better on the Egg. Right? Don't care much for rubs or marinates on steaks as just like the good ol' taste of meat.

Unknown

Gloria,
I will allow others to advise you on the exact times to cook to your liking, but when they mention a "dwell" period, they are referring to a few minutes when you have the top vent and bottom vent closed. BE VERY CAREFUL WHEN YOU OPEN UP YOUR EGG AFTER THIS DWELL PERIOD. You will get a rush of heat that will burn your arm, unless you either pull the top off or just burp the egg cautiously first. Happy steaks to you.

Nature Boy

<p />Gloria,
Oh yes. The steaks will be better over charcoal than on Georgy's machine![p]I used to use insane temps on steaks, and I still do on the thin cuts. On the thicker cuts (1.5 inches and up) I like a good 650-700. About 3 minutes per side (or until you get a good sear), then move them over to the side, and close your bottom vent (some put the cap on top...I leave it off). I usually press on the steaks when i move them over to the side, and I can estimate how long to dwell. If it is starting to firm up, then you don't want to dwell long for medium-rare..maybe a minute or two. If it is still very soft, I go for 3 minutes, then check again. With some practice, a finger push is all you need to judge doneness.[p]Hope that helps a tad. Never measured the internal temp on steaks, so not sure what to tell you. 130 medium rare??[p]Cheers...and burp that egg when using high temps!
Chris

Unknown

Gloria,[p]I am assuming you have a temp gauge in the dome.[p]Just fire up the grill, leave the bottom 1/2 closed....and the top 3/4 OPEN![p]Should get you in the neighborhood of 600-750 degrees.[p]For Med rare, and "normal" sized thickness of steaks, do 2 minutes on one side, flip, 2 minutes on the other side, and then SHUT the bottom, and SHUT the top, for a 4 minute "dwell" in the dome.[p]Best you'll ever have. Probably won't be doing them on the GF indoor grill anymore. [p]*IF* you don't like seared steaks, put the top and 1/2 open, and leave bottom same as above. 500 range, no sear, maybe 3 minutes, 3 minutes, and 4 minute dwell.[p]Not complicated stuff here.[p]PLEASE let us know how they turned out. Thanks.[p]

Unknown

Gamecock-4-Life,[p]Yes......forgot to mention this. As the others say, after the "dwell" period.....right before you open the dome to take the steaks off,[p]OPEN THE TOP DAMPER wide open, and the Bottom Damper the same, wide open.[p]Count to 20, then slowly open the dome. Enjoy![p]A 700+ degree smoldering fire, with an instant rush of fresh air is going to be a 700 degree fireball right in your face if you don't do the above procedure.[p]Burping the Egg. Hmmmmm. I like it.

Jethro

Nature Boy,[p]I am glad I brought in a big old helping of PP for lunch today. I knew what that picture was but I still couldn't stop myself from looking at it. Of course every time I look at it I get HUNGRRRY![p]Seez Ya,
Jethro

The Naked Whiz

Gloria,
Others have warned you of the flashback when you open the egg after the dwell. If you would like to see pictures and a movie of a flashback, please visit my website.[p]As for how long, you can get some idea from the suggestions. However, you should buy lots of steaks, and experiment to get the times that work for you. :-)[p]TNW

[ul][li]The Naked Whiz's Doctoral Dissertation On The Phenomenon Commonly Known As "Flashback"[/ul]

MickeyT

The Naked Whiz,[p]
You are funnier than hell. I couldn't stop laughing watching you pan the rope at the beginning. Quite talented I might add as well.[p]Keep em' comin, America needs people like you.[p]Mick[p]PS- Bracing seems to be holding quite well.[p]

Cap'n

The Naked Whiz,
You are certifiable - and have waaaay too much time on your hands!!
That video clip is great though! And thanks for the tips in avoiding these nasty things in the future.[p]Were you and WooDoggies neighbors as kids?
Cap'n

Gloria

Nature Boy,
Well he did bring home a couple of porterhouses.....$7.69/lb and they both weigh exactly the same .95lbs. Will let you know how they turn out. Thanks to everyone for the info. It is COLD here in Atlanta and a little bitty touch of bourbon should make the cook more pleasant!

The Naked Whiz

MickeyT.,
I had thought about a few other videos I could do, but the wife sometimes draws the line... Oh well, if I do anything new, I garonteeeeee that you will hear it here first.[p]TNW

Gloria

Nature Boy,
Well, the steaks, if you'll pardon my expression, sucked. We did them exactly by the instructions; however, they were overcooked.....we figured that they were not as thick as they should have been for the times given; however, the meat itself just wasn't that good. I am going back to Publix tomorrow and complain about the toughness and the lack of taste, then I am going to Kroger and buy some more steaks and try it again. The sear was beautiful on them and they looked like they were going to be delicious. I have found that sometimes you just get meat that is not up to par and I think that this was the big problem. Just being a bit overdone should not have caused the meat to be as tough as shoe leather and tasteless. I do thank everybody for their comments.....and the Egg did its job well. Do you think it could have been horsemeat? Nah, horsemeat would have been tastier! Will keep you posted.

Nature Boy

Gloria,
Thickness really makes a difference. Did you do the finger press after the quick sear? How long did you cook after the sear?[p]Even a good steak can be roached by well-doing it. But no helping a hyper cow either. How thick were they?[p]Man...I am babbling WAY too much today. Time for bed.
Cheers
Chris

mike

Gloria,
From the archives: I tried this and it worked great, thanks Janet. I used just Montreal steak seasoning.[p]Posted by Janet on May 12, 2002 at 20:22:10:[p]Yesterday I posted about a Julia Child episode where a chef did a steak directly on the lump. Gave it a try tonight and it was terrific!
I put some nice fresh and large chunks of lump in the egg and got it good and hot. Then I put 2 rib eyes directly on the lump, let them sizzle for about 2 minutes (with lid open), turned them, let them sizzle 2 minutes more. Then put them on the grid and back in the egg and dwelled them for about 4 minutes.
There was no residue left on the steaks, they had a nice crust, and they were great.
In my research, I found that this was Dwight Eisenhower's favorite way to have steak. He is my birth president, so maybe it's an age thing! Give it a try![p]

Gandolf

Gloria,
Did you watch Dateline last night? I didn't, but word has it it was about stores selling old/bad meats.

Gloria

Gandolf,
No, but I went into the site and read it. Gross wasn't it? But then i think that deep down we all know that the stores do things like that. I would never buy any meat that is marinated, herbed, etc. and ready for cooking. God only knows what would be under all that seasoning! I wish I could become a vegetarian and grow all my food......but then what would we do with the Egg? Oh, I know we could cook veggies on it but no pulled pork?

Unknown

Mike,
What is a "lump?"[p]thanks,'
kev

WooDoggies

Kev,[p]'Lump' is another term for natural charcoal.
Instead of being processed and compressed into briquettes, it looks like burnt wood. No additives, burns cleanly and efficiently with little ash. Good stuff and what everyone uses in their eggs.[p]Lump could also be what forms on your noggin after getting whacked with a frying pan.[p]Beers to you.[p]WD