Time for HUGE Steaks - Superbowl 50!

Trying to sear such a thick steak at high temp would result in a very rare cook. That is true on a gas grill or an egg. Reverse sear is the way to go. 

How can you not go all Caveman on those? They are perfect for the occasion and the thickness. 

anything huge, cook in two parts, one for internal temp, the other for exterior color/crust

basically, it's really a roast.  you can roast slowly to temp and then sear over high heat.  or sear, then roast over lower heat.

or hot tub, then sear.

if you try to direct sear it to an internal temp, you will overcook the outer portion of meat and end up with a small core of your 'ideal' temp

but if you roast it or bring it to the desired internal temp slowly, and then sear (before or after), you get much more of what you are paying for

Hi54putty said:

I like to reverse sear big steaks. Cook them at around 300 until they are 110. Take them off and open the vents to increase Egg temp to 600 or so. Sear each side a minute or so until you have your desired internal temp. You can't go wrong with this method. 

Second this method. 

And I am impressed you made it past Super Bowl 32.  Gotta love the commitment though.

I ate 2 - 16oz ribeye one evening.  We had extra and it seemed like a bad thing to waste.  I felt like crap and sluggish the whole next day.  Hats of to the guys eating a 50 oz T-bone.

With that many steaks that big I would Sous Vide them and then sear them off on the Egg to whatever doneness that person wants. Then they will all be equally perfect and you won't have to worry at all about them all being done right.

Thatgrimguy said:

With that many steaks that big I would Sous Vide them and then sear them off on the Egg to whatever doneness that person wants. Then they will all be equally perfect and you won't have to worry at all about them all being done right.

I ran the calculations for a steak 2.5 inches thick. The Polyscience Toolbox warns that the center of the steak would not reach pasteurization temp in 6 hours or less with a 130 deg water temp. The safety of a steak this thick would require 132 Degrees water temp and 8 hr 20 min cook time.

From what I have read the steak needs to be at pasteurization temp in 6 hours or less to be considered safe.  It is dependent on the thickness and water temp. I had thought going at the 130 Deg water temp would allow for a good sear on the egg. I don't think upping the water temp to 132 deg would cause you to overcook during the sear.

A 3 inch thick steak would require higher water temp to stay in the 6 hour safe zone, and additional time.

I think this would be a good application for Sous Vide as long as you are within the food safety guidelines .

westernbbq said:

Those are gorgeous pieces of meat. I gotta go with consensus here- reverse sear for such a thick steak will not let you down!

Personally, I would not consider any other way.

Google "Peter Luger style"

Do only the 'special' people get the steaks cooked on the Egg?

You could always do the low part of the cook on the gasser and then fire the egg up high for the final sear.  Since it's only a minute or so per side you could do all of the steaks that way.

Sherriff said:

Ok, Reverse Sear it is! 

Just to clarify, 3 of the guys are designated to cook all the steaks and they like the gasser. 

Every year my steak is hit or miss.  This year I am cooking my own on the Egg.  If others want to join, that's fine.  The others can can gas all they want. 

One question, to bring my steak to 110 at 3 inches think, at 250-275 degrees, how long approx am I looking at?  Just want to try and eat around the same time as the gasser guys.

Thanks for all the info.  Pics to follow of course!!!

Sherriff

Nice thing about reverse sear is you can let it rest between roast and sear to help with timing.

"If" you can get your steak the night before...course salt it and put on wire rack in fridge over night. Pull it out 3 hours before you start cooking it.

Whatever you decide, please post pics!!!!

Very nice...I guess there won't be many side dishes with this meal! Looking forward to hear how it all turns out and see some finished pics. Good luck!