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steak searing

burr_baby33burr_baby33 Posts: 503
edited August 2011 in Beef

I am a new BGE guy.  First steaks I seared were singed, not seared.  I went 4 minutes over hot fire.  Probably shoulda done 1 or 2 minutes.  I managed to save them but nearly ruined.  Lotta heat in that BGE.

Seems like I read about searing for 1 or 2 minutes then rest steak while temp is brought down.  Then finish to desired internal temp.  Sound right?

Comments

  • burr_baby33, what you describe is sometimes called the Trex method.  You sear the steaks on both sides.  Then you take them off the fire and let them rest for 20 minutes while you lower the cooker's temperature to around 400 degrees.  Then you finish roasting the steaks at 400 degrees until they are at the internal temperature you want.  Here's a link: Trex Steak Method Good luck!
    The Naked Whiz
  • LitLit Posts: 6,856
    I prefer to hot tub my steaks first and then only sear them. I season the steaks and let them sit uncovered in the fridge for 2 hours. Then put in a large ziplock and suck the air out and then submerge them in 100 degree water for an hour. You have to keep adding water to keep the temp up. This will bring your steaks to internal temps around 80 degrees. I then sear them 45 seconds to a minute on each of the 4 turns. Average 1 inch thick steak is medium rare at that point.
  • BBQMavenBBQMaven Posts: 1,041
    After the quick sear on both sides, wrap the steaks in heavy duty aluminum foil and let them rest. The meat will continue to cook after the sear. 
    Often I pull my seared meat, wrap, and then stick my Thermopen through the foil into the meat to watch the temp rise. Last weekend two flat iron steaks went from 119 degrees to 133 degrees over the 10 minutes they rested. 
    As Lit states above, start with meat that has already gotten to at least room temp when searing. Otherwise, outside done - inside raw.
    Kent Madison MS
  • 4Runner4Runner Posts: 2,948
    edited August 2011
     
    ...As Lit states above, start with meat that has already gotten to at least room temp when searing. Otherwise, outside done - inside raw.

    Or what some of us might call as "rare"      :D
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • Reverse Sear also works well for me.
    On a room temp steak, 
    cook at 200 or so (up to 250) until the internal temp is 10 degrees lower than you desire.  (I go to 125-130).  
    Pull the steaks off the Egg, Wrap in foil.
    Run the Egg up to 600+
    Sear for 60 to 90 seconds per side.

    The steak will be consistently cooked from the edge to the center with only a thin overcooked zone near the seared outside.

    See results below on a filet (on the plate) and a long tenderloin.
  • Thanks to all. Old burr baby will give the hot tub method a try. Makes a lot of sense. Also taking the temp thru the foil.
  • Sear with dome open or closed?
  • 4Runner4Runner Posts: 2,948
    I sear open.   No need to close. 
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • Me too.  If you sear closed, you are cooking the top of the steak while searing the bottom.  I want to sear both somewhat equally.
    The Naked Whiz
  • Not to stir up any raw emotions...but Steaks on my Weber Grill are always better than on my Webber....maybe its me....maybe not lol

  • Than on my EGG I mean...D'oh.....I prob need more tutoring
  • coyotecoyote Posts: 3

    My tenderloins got up to temp quicker than I thought they would.  I should have started with the temp probe in them and kept checking.  they got up to internal temp of 150 before i pulled them, so I got medium well/well done.   I tried to get them back for the sear as soon as I could with minimal rest. they were still awesome.  nice and tender.  great flavor.  I keep learning.  thanks to the veterans for posting great recipies.

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