Question about steaks

Steve-O

The suggestions I have seen on this forum for cooking steaks at high temps call for 1 1/2 to 3 minutes per side at 650-750, then close down the egg and let stand for 2-3 more minutes. I attempted to follow those suggestions for my first steaks on our egg, but realized that when you open the lid, the temp drops significantly. My question is this, when do you begin timing - as soon as you put the steaks on the grill, or, after the temp has come back up to your target temperature? This would also apply when you turn them. BTW, the steaks I did tonight turned out great - best I have ever done at home. My wife even said that hers was perfect - and that's a first!!

Unknown

Steve-O,[p]I time from the time they hit the heat. Otherwise - over cooked. Just my humble opinion with a little experience.[p]Also, did you take out the upper ring? [p]I had a similar reaction to my first attempt at salmon on the egg (using the porcelean (sp) rack). Always wanted to like fish cooked other than fried and tried really, really hard. Gave up until I got an egg and tried once more. I now eat fish regularly via the egg! Alder wood is great![p]Hope you find more input than mine but - I time from the get go with steaks.

The Naked Whiz

Steve-O,[p]Start the clock when you put the steaks on the fire. If you get the egg up to 700 degrees and then put the steaks on, it will rapidly get back up to temp. However, the high heat sear is probably more dependant on the radiant heat from the fire than the air temperature in the dome. [p]TNW

Steve-O

tcw1018,
I have not read/heard anything about removing the upper ring - why do that?

BobbyG

Steve-O,
Perfect ??? Man you have got it made !! As far as timing, I use a 3/3/4 for my Med Rare. I've learned to push my wife's steak to 3/3/5. The temp drop is not really a factor as long as you start with the egg around 700*. The only gotcha that I've come across is keeping my daisy wheel on and having it slide partially closed after the flip. Wake-up Bob!
Happy egging, Bob.

The Naked Whiz

BobbyG,
I don't use the daisy wheel for steaks. I just let it rip during the sear with both vents wide open, and then use the ceramic top to shut it down for the dwell.[p]TNW

Tom Harmon

Steve-O,[p]
AIRFLOW..........., you aren't trying to do anything other than get it as hot as you can and you need air for that.

Unknown

The Naked Whiz,
me too - Miss Daisey clearly limits the temps even when wide open for those needed for searing. So the control lies with the bottom vent and Miss Daisey napping in the drawer.

Unknown

tlhrtp, run that by me again...you are removing the fire ring so as to increase air flow? Why? How? and Why again?

Steve-O

tlhrtp,
It seems that all you are doing is placing the steaks 4"-5" closer to the fire - a really hot fire. I don't see how there is any increase in air flow.

nikkig

Steve-O,
I thought they removed the fire ring to get closer to the fire for hotter temps, and a better sear. Could be wrong though...

Tom Harmon

kat,[p]Well - rats..... [p]Misread, saw earlier append where someone was using daisy wheel on top. Thought I was answering that... well, I guess I better slow down. I do not remove top ring...

Unknown

tlhrtp, that's what I thought, but hey it's the eggperiences that peole share that got us where we are...like I wonder what people thought when the first dude posted "last night I took my $20 New York strips and covered them with cheap yellow mustard and then I..."
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