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Heavy Sear

Unknown
Unknown
edited November -0001 in EggHead Forum
I generally follow Chef Kevin's steak instructions and am satisfied. Tonight I have guests that require a heavy sear and cold center - very rare. Am doing 1.5 inch rib eyes and filets on a large egg. Looking for ideas! "Higher Lump?" Some kind of oil on meat for instant flame/sear? Any ideas?
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Comments

  • Hitch
    Hitch Posts: 402
    That is the way I love em too.

    Put the filets (I would serve them to the guests) on cast iron that has been sitting on lump. It is a full sear on both sides. If they are 1.5 inches thick, I would sear for 90 seconds per side. If they want a heavier sear, go for 120 seconds per side. I would then tent them for 10 minutes under foil, and they should be just about right.
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  • RVH
    RVH Posts: 523
    We like a heavy sear as well. Tjv suggested that I use a cast iron skillet instead of my C-I grate, placed down onto the spider, right above the lump. While the resulting steaks are not as "picture pretty" as the ones with the cross-hatch pattern, they are better tasting. This is the way we prefer to cook now.
    Also, the unwanted handles on skillets can be removed with a common hack saw in about two minutes, for those who are unsure.
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  • Hitch
    Hitch Posts: 402
    I use this directly on the lump.

    griddle.jpg
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  • fishlessman
    fishlessman Posts: 34,806
    are you trexing your steaks and if so do you sear dome open or closed. dome open greatly increases char if its searing in the flame. look for really thick steaks as they are easier to get what you want, 2 inch plus
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 34,806
    should also mention, salt before searing, pepper and or rub after searing during the first rest before roasting. burnt charred pepper is aweful
    d73fa1c6.jpg
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Darnoc
    Darnoc Posts: 2,661
    Go to the Egg search forum and search Blackened rib eye withgout the skillet dated 03/29/2009.
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  • Unknown
    Unknown
    Not sure how to format this but thanks to all who responded. Guess I need a hack saw. Will discuss this with guests tonight and see how adventuresome they are.
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  • RVH
    RVH Posts: 523
    Well, yeah....if you happen to have one of those! :laugh:
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