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First steak on my large BGE

JacksDad
JacksDad Posts: 538
in EggHead Forum
Was roasting a chicken when family said they wanted steak also with dinner. So pulled the plate setter out and grilled this rib eye and a small fillet from the freezer. Portobello mushroom marinated in Italian dressing for my pops and hot dogs for the kids. Sides of pasta salad with fresh mozz, and fresh corn/butter on the Lodge CI pan. 



I'd never done steaks before. After I pulled the plate setter and got the dome temp up to about 500, I grilled them direct nonraised for about 5 minutes/side. I was really worried about over cooking them.  They came out rare to medium rare, wished I had done a little longer in the end. I actually found it pretty hard to stick my thermometer into the steaks while grilling (hot!) and get an accurate reading. They were only about an inch or so thick. Any tips from you pros would be appreciated! 

Thanks all! 


Large BGE -- New Jersey

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Comments

  • Hans61
    Hans61 Posts: 3,901
    You can always throw it back on, use a thermapen to dial it in. Great looking eats!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • DMshow
    DMshow Posts: 18
    Fought through the same problem myself for a year when my cheapo thermometer finally bit the dust.  Probably the best advice I got from this forum is the Thermapen.  Got one last week and it is excellent.  Gives readings fast enough to prevent scorching your hands.
    LBGE '15    
    UA Local 100


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  • JacksDad
    JacksDad Posts: 538
    Hans61 said:
    You can always throw it back on, use a thermapen to dial it in. Great looking eats!
    That's what I ended up doing for part of the ribeye. I'm not complaining, it was all tasty, but would like to get my skills up a little. When probing such a thin/small piece of meat, my temps were all over the place... I guess go with the lowest that I can get? 

    Large BGE -- New Jersey

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  • Hans61
    Hans61 Posts: 3,901
    edited July 2016
    @JacksDad just temp the middle of the steak and go with that      :-)
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • cheeaa
    cheeaa Posts: 364
    Looks awesome. 
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  • rmr62
    rmr62 Posts: 233
    Ditto on the Termapen
    Lagrange, GA   LBGE
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  • JacksDad
    JacksDad Posts: 538
    I have the thermopen mk4. And thankfully some welders gloves! 'Cause putting my hand into the BGE was a challenge! 

    So I guess just aim for the middle of the middle of the steak and go with that? I think I was too worried about overcooking them this time...


    Large BGE -- New Jersey

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  • hondabbq
    hondabbq Posts: 1,986
    No need to overbthinkmthis one at all. As suggested a ther aspen is best. Instead of sitting tour hand over scorching hot coals, pick it up with tongs. Temp should be taken from the side anyway. 
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  • blind99
    blind99 Posts: 4,974
    JacksDad said:
    Hans61 said:
    You can always throw it back on, use a thermapen to dial it in. Great looking eats!
    That's what I ended up doing for part of the ribeye. I'm not complaining, it was all tasty, but would like to get my skills up a little. When probing such a thin/small piece of meat, my temps were all over the place... I guess go with the lowest that I can get? 

    take it off the grill, put it on a plate, stick the thermopen in at an angle near the center or from the side, and find the lowest temp.  push on the center of the steak every time and start getting a sense of doneness by how firm it is. (i can't do it for thicker pieces, but temping those with the thermapen is easy anyways.)

    food looks great, how was the portobello?
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • JacksDad
    JacksDad Posts: 538
    Portobello was awesome! And so easy. Just marinated in Italian dressing for about an hour before the cook. I was surprised at how nicely the grill marks came out on it.  Will definitely be doing that again in the future... 
    Large BGE -- New Jersey

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  • johnmitchell
    johnmitchell Posts: 7,365
    That's a happy looking plate right there.. Nice looking meal.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Great meal. Keep cooking and you will get it the way you want it. Enjoy!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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