1st Steak coming soon

clemsontyger97 · June 2015

I'm going to try my first steaks on my KJ soon, and ideally don't want to screw it up, but if so...so be it.
My wife actually prepares one of the best, if not best, steaks I've ever eaten by searing in a skillet and then tossing into oven for finish. But I still want to try one on the grill.

I've gathered this from reading on here:

-cook indirect at 250*-275*

-pull steaks at 108*-112* (rare, med-rare) and tent loosely

-remove PS and get temp to 650*-700*

-dab steaks with paper towel before searing

-sear 1 1/2 min per side

-serve immediately

My main question is about temp of the steak. Every thread I've found references temp and method for cooking rare to medium-rare. I could handle mine med-rare, but no one else in my family would. Medium will probably be my target for everyone just to be on the safe side. So should I change anything other that how long I leave the steaks on the grill if I am shooting for medium?

SoCalTim · June 2015

Myself, I like the forward sear ... that way I can cook to temp afterwards. When I've reverse seared, I tend to overshoot the target temp, and once you do that there's no coming home ... but that's just me.

I'm sure your plan with work just fine thou. Best.

aukerns08 · June 2015

I prefer to do them like @SoCalTim described but if you're going to do it reverse sear than yes you're right the only change would be to what temp you cook the steaks indirect to. You usually want to pull them around 20 - 25 degrees lower than the final temp you're shooting for. For medium at 145 degrees just pull the steaks in the 120 - 125 range prior to the sear.

tarheelmatt · June 2015

A few questions first.

1 - What is your process before this? Prep, etc? That is more crucial than the cook.

2 - How big are your steaks? You really don't need a reverse on smaller steaks. The big boys is where you can perfectly execute a reverse sear.

3 - As others mentioned, I like to pull about 20-30 degrees below your target. The internal will creep while resting on both accounts, so I take that into consideration.

Did a reverse sear the other day. Had about 1.75lb NY Strip. I actually just sat the steak on the side of the Egg away from the hottest place and roasted it. Then on the flame to finish it off.

Edit: Here is my thread that shows how I did the referenced above.

http://eggheadforum.com/discussion/1181926/onion-rings-and-ny-strip-working-the-medium-updated-now-pictures-attached/p1

ChillyWillis · June 2015

Only do the reverse sear if the steaks you're cooking are1.5 inches thick or more. If cooking thinner steaks just cook them direct at 400-500 till done.

I I love reverse sear, but it doesn't work well on thinner cuts of steak.

clemsontyger97 · June 2015

Thanks for the replies. I don't have the steaks yet so not sure how thick I'll be going. After searching the forum I thought reverse-sear was practically the only way to go

I may try it the "normal" way first just to get a good feel for steak.

1st Steak coming soon

Comments

Categories