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I might stick to my roots on this one!

margareedaville
margareedaville Posts: 68
in EggHead Forum
Hey guys, 
I've been eggin' since August, and loving every minute spent with the egg.  I've learned from the best here, and I say thank you for making me a better cook and provider for my family.  One of the staple techniques everyone loves here is the reverse sear.  I've been doing it with great success and absolutely love it.  
However last night I went back to my roots, and decided to grill a couple of strips the old fashioned way, something I haven't done on the BGE.  And WOW!  the taste is amazing!  After eating this, I think I'm convinced that the old fashioned way saves time, as long as you know the technique.  Here's what I did.

On the small egg, I filled the firebox and ring FULL of BGE charcoal. Set grid low direct. Lit and waited about 15 minutes to get to 650.

At 650, steaks on and vents open.
Close Lid.  2 minutes.
Flip.  Close Lid.  2 minutes. 
Rotate.  Close Lid.  1 minute. 
Flip & Rotate. Close Lid  1 minute.
Open Lid and Thermapen until at 120 degrees.

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CC, TX
1 Small, 1 Large, BGE Lump... and a lot of love.
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Comments

  • GATraveller
    GATraveller Posts: 8,207

    It's not how you get there.......it's how you arrive.  No one can argue with success!!  Looks great.


    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • JohnInCarolina
    JohnInCarolina Posts: 35,399
    Nice work!

    This is pretty close to how I always do my steaks, except I use a glaze.  Love the results - the flavor and tenderness is always fantastic.  I've had more than a few people tell me it's better than anything they've ever had in a restaurant.   
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • margareedaville
    margareedaville Posts: 68
    GATraveller said:

    It's not how you get there.......it's how you arrive.  No one can argue with success!!  Looks great.

    I'll have to agree. =)
    CC, TX
    1 Small, 1 Large, BGE Lump... and a lot of love.
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  • smbishop
    smbishop Posts: 3,062
    I agree.  After following this very involved (but same cooking method) Adam Perry Lang recipe, It is the way I now cook my thick strips. 

    http://abcnews.go.com/recipePrint?id=17977341&format=fullpage


    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321

    Rule #33 - the more complicated method does not necessarily give better results.

    Nice looking cook.


    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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