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Good Old Strip Steak!

Ladeback69
Ladeback69 Posts: 4,484
in EggHead Forum
Wednesday night I cooked a large strip steak on the XL.  It was good as always.  Got the egg up to ab out 400 and used my CI skillet and raised grid to go indirect for about 25 to 30 minutes when the steak got to about 110 to 115.  I pulled off the skillet and steak, opened up the vents to get the egg to over 600.  I then put the steak back on and seared it a 2 minutes on 3 sides.  I didn't do the fat side, because I wasn't planing on eating it and it was done at 138 to 145.  Now I need more steaks.
XL, WSM, Coleman Road Trip Gas Grill

Kansas City, Mo.
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Comments

  • johnmitchell
    johnmitchell Posts: 7,409
    WOW..Thats a great bed of coals you had..Fantastic result and pics.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Ladeback69
    Ladeback69 Posts: 4,484
    I think a thick steak cooks a lot better then a thin one.  This is what is left from a strip loin I bought a few months back.  I cut a bunch  up this size, vacuumed sealed them and froze them.  I need to find another one and do it again.  

    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • ryantt
    ryantt Posts: 2,560
    Looks good, how thick did you cut them.  I generally have the butcher cut mine at 1.5 inches.  My go a little thicker next time. 
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • Ladeback69
    Ladeback69 Posts: 4,484
    ryantt said:
    Looks good, how thick did you cut them.  I generally have the butcher cut mine at 1.5 inches.  My go a little thicker next time. 
    I didn't really measure, but I go for 1.5 to 2 inches.  They do cook down so I try to cut them to 2".
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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