BIG FAT STEAK -- Walk Me Through Please

Toronto James

I'm planning Sunday dinner for family and friends and thought I'd do one big thick steak and carve it for all.[p]I've read about the perfect way but can you please walk me through the details.[p]1) We will be 9 people -- 5 adults and 4 kids.[p]How big a steak? And exactly what am I asking my butcher for? A 2" thick sirloin?[p]2) Prep -- do you suggest rub, marinated, coatings, ...?[p]3) Now the cook ...[p]Please correct or comment on any temps or times -- here is where I really need details[p]I fire up the Egg (I have a large) to 700+[p]Carefully (I know I know) open the lid and sear the steak for 1 1/2 minutes then flip with tongs and do another 1 1/2 on the other side.[p]Then I take the thing completely off the Egg -- not just dwell on the grill with the vents closed -- and have it sit at room temp for 20 minutes.[p]Meanwhile the Egg has cooled to what temp?[p]Then after 20 minutes I put the steak back on and cook each side how long to get a nice medium rare?[p]Do I go by time, feel or should I hook up my thermometer?[p]After I take the steak off after the lower temp cook do I let it rest more or do I carve it up right then?[p]As always ... thanks for your advice.[p]Best,

Unknown

Toronto James,[p]The temp after taking the steak off is 400. Yours may get there before the 20 minutes is up, and probably will. The 20 minute rest is just to allow the muscle to relax. If you get a 2" thick steak, I'd probably sear it for 2 minutes per side, then cook another 3 per side when you put it back on. I would let it rest for a few minutes again before cutting it to give some of the juices a chance to redistribute.[p]I hope you have a digital camera though...I want to see a steak that feeds 9 people. Maybe you could do some burgers for the kids during the 20 minute steak rest??

Spring Chicken

Toronto James,
I'm curious as to how you plan to address everyone's "doneness" preference, or are you just planning on doing a medium/medium-well that will hopefully fit everyone?[p]Spring Chicken
Spring Texas USA

TRex

<p />Toronto James,[p]One steak won't feed 9 people. Are you thinking more along the lines of a bone-in prime rib? You could get a 6 pounder or so (2 or 3 bone-in) and roast that sucker on the Egg for 2.5 hrs or so, then carve for the guests. I did one for Thanksgiving last year that was a 5 pounder 2-bone-in for 7 people, but we of course had fried turkey and lots of sides to go along with it.[p]Are you planning on serving any sides? Last night I cooked steak for 5 adults, so I bought five 1.75" thick NY strips. A NY strip that is 1.75" thick is about 1 lb of meat. (I used to but 2" thick steaks but after experimenting I like how the 1.75" thick steaks cook better). Yeah, that's a lot of meat per person, but the only side I served was portabello mushrooms. If you have say a salad, baked potatoes, and bread, then 8 ounces (1/2 pound) per person is probably fine (this is the size of a small filet). The kids for sure won't eat more than 1/2 pound of steak each. Burgers for the kids, though, may be a more economical way to go.[p]As far as the steak method, you've got it pretty good. I provided the link below if you want to get more of the details.[p]Good luck![p]TRex[p]

[ul][li]How I Cook Steak[/ul]