Prepping for my first ever steak cook on my BGE - seasoning/prepping/cooking questions

For something as expensive as what you are getting, I would keep it simple.  Just sprinkle (pretty heavily) with salt (preferably a flake salt but if you don't have it, kosher) about 45 minutes to an hour before cooking, flipping a couple of times...you can do this dry brining while you are bringing the meat to room temperature.  Just before cooking grind pepper all over. 

I would not reverse sear for these thinner steaks.  Just get the grill about 600 or 700, and sear both sides, flipping often, until nicely browned/charred.  Take them off and take the temp after it has rested several minutes. You want about 130 to 135 for medium rare and 140 for low-end medium or high-end medium rare...and it will continue to rise a bit after you take them off. 

You might not need this next step, but after searing, you can add the platesetter and bring the temp down to 300 or so, and add the meat back on to bring it to temp if it is too low for your liking. Or use the oven at 300/325 or so for the same purpose.

Remember you can always cook it more but you can never cook it less!

Let rest before you cut it open!

Tier1Terrier said:

marysvilleegger said:

How epic would it be to say your first ever steaks on your egg were done CAVE MAN!!!  



You won't regret it!!!!

I agree that would be epic, but I'll play with that method when I'm not using such an expensive cut of meat   Looks awesome though!