steaks

smoking tallahassee

i cooked my first ribeyes on my new grill last night. i marinated in moore's, butter and red pepper flakes. 625, 3min, 3min, closed everything 3min. close to well done and fairly charred on the outside. obviously too long and i think the butter added to the charring.

WWSis

Good for you! I could never cook steaks (any meat for that matter!) right until I started cooking to temp with a thermometer...rare now that I overcook. Everyone has an opinion on how to do the best steaks... But, I can get a fine char and excellent steak at less than 625. I usually don't exceed 500 or so. Need pics!

Weekend Warrior

Welcome to the forum. There are a lot of ways(cooking methods)to arrive at a great steak, but without a good instant read thermometer, you don't really know what's going on temperature-wise. Generally speaking, this forum recommends Thermapen instant read thermometers. Here: http://www.thermoworks.com/products/thermapen/splashproof_thermapen.html Most of us consider the Thermapen a must-have accessory. You may get sticker shock when you look at the price, but it's well worth the cost.

Try a little EVOO(extra virgin olive oil)instead of butter the next time.

Using the forums Search function was invaluable to me when I was just getting started with the Egg. Good luck and happy egging.

Mark

smoking tallahassee

thank you. i know that the further you get from just great meat the easier it is to cause problems. my only real issue was i cooked them too long. my wife had some female surgery and since then will not eat anything with any semblence of char on it. go figure!

LFGEnergy

I suggest you search "hot tub" and read about this method of cooking steaks. Gives you warm, med. rare to rare inside, with it being finished on the outside on the hot egg. Also, you can search "T-Rex" for a second method used by many on forum. My favorite is to hot tub to an interal of about 110, and then I bought a cast iron griddle that I get to about 650, and finish my steaks on the griddle in teh egg (sat low down in the egg). Not much more than 60 to 90 seconds each side, but you get that nice Pittsburg finish.

Try them all!

Weekend Warrior

If I have a store bought run of the mill ribeye(7/8" thick), I can hot tub it(search "hot tubbing")and sear it for less than 2 minutes per side and have a perfectly cooked rare to medium rare steak. At searing temperatures, you can overcook a steak in a matter of 30 seconds. That's why an instant read thermo is so important.

Weekend Warrior

beat me by "that much" - Maxwell Smart :laugh: