Steak

I did a low and slow on 80/20 burgers...they were juicy and taste great.

I cooked up a couple of 1 inch thick ribeyes this afternoon.



I grilled them at about 500° for two minutes then flipped them. Grilled for two more minutes then flipped them again. Two more minutes then flipped and checked temp every 60 seconds until the temp hit 135° (about three minutes). The grill marks weren't as nice as I would like, but I think that will change when I get my swing rack.

Thanks... but I should have trimmed them up before I snapped the pic... the dog likes hers medium (she might like them rare but that seems to upset her digestion) so I cook those bits then trim them off and let them cool before they go in her dish.

nolaegghead said:

@Parallel - dude - check it out

http://www.vanillaforums.com/solutions

LOL... I guess you could say I've been practicing "brand evangelism". )

I am revisiting this discussion and looking for advice.  I have made many ribeyes via T Rex method and have been bragging about them to about anyone who would listen.  So, some friends of ours asked me to make them steaks and they are providing the meat for a little get together tomorrow night.  THey emailed me this morning and said they bought 4 filet mignon steaks, each one about 2 inches thick.  I have never cooked a tenderloin steak (I have always prefered ribeye)- so I am reading.  Two questions:

Should I reverse sear and if so, how long will the low and slow take to get to 115 degrees (remember, they are bringing the steaks with them so I can't get them started early...) or should I just T Rex?

 

Thanks!!

Thanks so much!  I am going to try it- when I read "low and slow" I imagined more time than that (possibly on the order of an hour).  I am not thrilled about experimenting on these friends since I have been bragging so much but then again even a messed up steak on the BGE turns out better than any steak on a gas grill  :-j

If you start with those steaks at 35 degrees (just out of a very cold refrigerator) it could take a while if your grill temp is in the low 200s. Letting the steaks come to room temperature and/or cooking at 275-300 degrees could both shorten the "low and slow" portion of the cook.

Wow thank you so much- our guests like there steaks cooked a bit more done than we do so I am planning on taking ours off the "low and slow" at 110-115 and leaving there's on for another few minutes to maybe 120 or 125 and then sear them together 90 sec per side.  Sound right...?

Very wise words...  Thanks!!

My system of cooking steaks that are over an inch thick... No platesetter. GX grill extender set on top of the fire box. Regular 18" grid set on top of the fire ring. Stabilize dome temp at 350 degrees, that means you are baking your meat at about 310 to 320 degrees. Put meat on, close the lid until the meat gets to 90 degrees. Open lid just to turn the steak over, close the lid. When the meat reaches 115 degrees I open the lid and take the meat off and place it on a plate. I open the bottom vent wide open. I remove the 18" grid and set it aside. I paint the side of the steak that I am going to sear first with beef love. Beef love is fat that I've trimmed off of pork butts or anything that needs the fat trimmed off. I put it in a sauce pan and melt it down to a liquid form and use it to add another layer of flavor to my steaks. It's better than olive oil and won't burn like butter does. I sometimes add a compound butter after it comes off the grill. Back to the cook... After I paint the first side with beef love I put it on my little GX grid that sits right on top of the fire box, 2" from the now red hot lump coal. I sear it for 2 to 3 minutes and before I turn it I paint the other side with beef love and then turn it. Then and only then do I put fresh ground pepper on it. The reverse sear is so hot it will burn off any pepper that is on the meat. Once the meat is turned I stick my thermapen in it and when it reaches 135... It's done. Do this... You get steaks with that deep dark brown mahogany surface and an interior that is pink, bumper to bumper.