Steaks are ON!

CigarSmokinEgger · May 2013

Had to run by Wally-World today to pick up some Royal Oak as the nearest source for WG is a 100 mile round trip away :( Picked up some boneless rib eyes, thick cut!

Rubbed with garlic, dusted with s/p. Taking to 130 IT, foil while the heat cranks up then seared off. Pairing with wild rice, Blue Moon, a Rocky Patel Decade and playoff Basketball

chris123stock · May 2013

looks good

CigarSmokinEgger · May 2013

Off the grill and resting

chris123stock · May 2013

those look awsome, butter? I have never put butter on my steaks, prob. from the potato, but not just on them, interesting concept. they look amazing. awsome job.

hapster · May 2013

Well played!!!

Looks great!

IrishDevl · May 2013

Butter - good for the heart.

EGGerAllanPoe · May 2013

CigarSmokinEgger said:
Had to run by Wally-World today to pick up some Royal Oak as the nearest source for WG is a 100 mile round trip away :( Picked up some boneless rib eyes, thick cut!
Rubbed with garlic, dusted with s/p. Taking to 130 IT, foil while the heat cranks up then seared off. Pairing with wild rice, Blue Moon, a Rocky Patel Decade and playoff Basketball

What's your dome temp while your cooking up to 130 IT? I always sear my steaks first and they never come out the way I want them. Looking to try a reverse sear soon.

ChokeOnSmoke · May 2013

Nice cook! Love the Rocky Patel Decade. Got a couple in my humidor right now...might have to bust one out...

cazzy · May 2013

chris123stock said:
those look awsome, butter? I have never put butter on my steaks, prob. from the potato, but not just on them, interesting concept. they look amazing. awsome job.

Chris, I always let my steaks rest with butter. I slice butter, then hit it hard with garlic powder. If I'm going to add fat to my steak, this is the way I go.

chris123stock · May 2013

@cazzy thanks, I have never seen this, but hey it looked good. will have to try.

CigarSmokinEgger · May 2013

EGGerAllanPoe said:

Had to run by Wally-World today to pick up some Royal Oak as the nearest source for WG is a 100 mile round trip away :( Picked up some boneless rib eyes, thick cut!
Rubbed with garlic, dusted with s/p. Taking to 130 IT, foil while the heat cranks up then seared off. Pairing with wild rice, Blue Moon, a Rocky Patel Decade and playoff Basketball
What's your dome temp while your cooking up to 130 IT? I always sear my steaks first and they never come out the way I want them. Looking to try a reverse sear soon.

Thanks for all the comments, steaks came out fantastic; excellent temp/color all the way through! Don't know if it's the recommended method or not, but I started at 300 for the IT cook and finished at 650 for the sear.

CigarSmokinEgger · May 2013

Final cut!

Tjcoley · May 2013

Nicely done. Final cut looks awesome!

Chubbs · May 2013

Last few times I have roasted then foiled while heat raises. Add CI skillet to heat and butter. Drop in steaks. Reverse sear in butter

chris123stock · May 2013

what's up with all the butter and steak? I guess I'm missing out. steaks looks amazing, awsome cook.
=D>

ChokeOnSmoke · May 2013

chris123stock said:

what's up with all the butter and steak? I guess I'm missing out. steaks looks amazing, awsome cook.
=D>

I think it's a midwest thing. People/restaurants put butter on everything here. Steaks, hamburgers, steak sandwich, etc.

dougbacker · May 2013

Look GREAT the only thing I think could make em better is some Blue Cheese on em

jeroldharter · May 2013

130? We must use different thermometers. For this kind of cook, I would go to 105, remove the meat, fire up the grill, and then get internal to 130, then rest. Looks medium rare like yours.

Eggcelsior · May 2013

chris123stock said:
what's up with all the butter and steak? I guess I'm missing out. steaks looks amazing, awsome cook.
=D>

Butter adds unctuousness to the steak and helps round out flavor. Many times it is compounded with aromatics like herbs and alliums(garlic, shallots, onion). Many herbs and spices are fat - soluble so they "bloom" as the butter melts from the residual heat from the meat. This creates a flavorful "pan sauce" from the meat juices, butter and pepper, salt and whatever you added. This can also be done with olive oil.

EddieK76 · May 2013

When I add butter to a steak I usually make mine a compound type of butter by adding herbs or garlic and putting on top!

Amazing!

CigarSmokinEgger · May 2013

jeroldharter said:

130? We must use different thermometers. For this kind of cook, I would go to 105, remove the meat, fire up the grill, and then get internal to 130, then rest. Looks medium rare like yours.

Thanks again y'all and I seared for 60 seconds on each side after roasting to 130, so the IT wasn't affected much. Could be my temp gauge is off though, may have to check that today!

Steaks are ON!

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