1st steak

therealhaddock · July 2014

Been looking for the best way to do steaks. Saw a couple on here saying to put them on at 700 for 2 mins each side before closing the vents and leaving for 3-4 mins and then take them out to rest for 5 mins for medium rare. Anyone else got any tips? Also tried looking into what searing is but struggling to find out how to do it and if its a good idea. Finally, I've only done 2 cooks at 350 on my egg as its brand new. How many more do you think before i can turn it up to 600 - 700?

TexanOfTheNorth · July 2014

What kind of steak are you planning to do and what size/thickness are they?

Not sure about that whole gasket issue. Many on here say it does not matter.

jhl192 · July 2014

I would look up the reverse sear. A technique where you slow cook at 300 -350 until an internal temp of somewhere around 110 and then pulling the platesetter and raising the grill temp to 650-700. Then you sear it on the firering for 90 seconds a side.

RRP · July 2014

I prefer to use a type of Sous Vide more commonly called Hot Tubbing on this board. At least 1 hour before you plan to egg the meat submerge the meat still sealed in the plastic bag into a container of hot water from the tap. The desired temp of the water should be checked from time to time during the hour and should be over 100 degrees. I find my tap water runs about 125 degrees. I also find that I have to change the water at least 3 to 4 times in that hour. OTOH if you use a small cooler with a tight lid I find I can go over an hour with no need to refill.  In the meantime fire up your BGE and stabilize at 650 to 700 degrees dome. Unwrap the meat and quickly place on the grill for a mere 2 minutes per side or even less and the cooking is done! You are better off using a Thermapen rather than time, but I mention the time for ready reference. This method will give you a nice rare steak and will assure the meat is warm inside, not dark purple and cold common to steaks cooked rare.

therealhaddock · July 2014

Haven't bought yet but thinking sirloin and maybe about 1 inch thick.

mimauler · July 2014

Many different ways to grill a steak I do mine at 600 for 2-3 minutes per side then move to a less hotter area for a few minutes. Therma pen is an absolute to check temps. Not sure on any break in period I would ramp it up.

therealhaddock · July 2014

jhl192 said:

I would look up the reverse sear. A technique where you slow cook at 300 -350 until an internal temp of somewhere around 110 and then pulling the platesetter and raising the grill temp to 650-700. Then you sear it on the firering for 90 seconds a side.

Thanks for this but being a beginner with the Egg, am I understanding you right in so much that you start with them on the platesetter, take that out and then move them onto the black grill when turning the heat up?

TexanOfTheNorth · July 2014

Reverse sear could be used. You do start with an indirect cook - plate setter in legs up with a grid on the ps. Cook to within 15* of your desired final IT and pull them off the egg. I tent mine with foil while i remove the PS and bring temp up for searing. Dab any moisture off of the surface of the steaks and then sear for a couple minutes/side.

hapster · July 2014

Go caveman style... Right on the coals. 1" thick should be about 2-3min per side based on how you like your steaks

hapster · July 2014

http://eggheadforum.com/discussion/1167980/sunday-night-july-4th-close-out-cook/p1

llrickman · July 2014

I almost always do sirloins and have them cut 1.5'' i'll either do the reverse sear or as you stated 700 90 sec per side then close the vents till 130 internal

i also agree a thermapen is a MUST!!!!!

tksmoke · July 2014

With 1 inch thick steaks, searing for a couple minutes per side may overcook if you go indirect to within 15 degrees. I use a cast iron griddle placed as low in the egg as possible for the sear. Allow it to get really hot while resting the steak. With thin steaks, 30 - 45 seconds per side is about all the steaks can take without overcooking. Then again, everyone likes their steaks cooked differently.

Ktim · July 2014

for 1 1/2 inch thick ribeyes I go indirect at 700 on the grid placed on the fire ring for 1 min. flip then 1 min. then shut top and bottom vents and let sit for four to five mins. DONE!

Good Luck!

Tjcoley · July 2014

+1 with @hapster and his caveman style. Great for rib eyes. Put them right on the hot coals a couple minutes a side, and finish raised direct if they need more cooking. For Filet or Tenderloin, I like to pan sear in CI. Get a griddle hot (500+) and sear the steak a few minutes on each side to form a nice crust.

1st steak

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