I'm a failure at steaks

enderw30 · December 2016

So I have tried to grill a steak on my mini max about 4 times now and have either overcooked it (twice) or undercooked it (twice). What is your method to grilling a great steak because whatever I'm doing it's wrong.

theyolksonyou · December 2016

Sous vide for an hour about 10* below desired. 2.5 min a side on screaming hot cast iron to finish.

hoosier_egger · December 2016

What temp are you doing and how thick of a steak? Many different methods to use.

onedbguru · December 2016

First question to ask is "what ARE you doing?" Temp?

Legume · December 2016

Use a good meat thermometer and don't over cook. Lots of ways to get there, but you have to pay attention to how fast the temp is coming up, that defines how much it will climb after you take it off.

Personally, I like to reverse sear with a thick steak.

VB_egger · December 2016

Alright man, I feel you on this. Cooking a steak is where the thermopen makes its money. I like a steak at 148*. That seems crazy to be so specific but that's what I cook them too. I go direct at 400 till done. If you don't have one it's worth the money.

VB_egger · December 2016

Also do you have another BGE besides the MM my neighbor has quit using hers for high dollar or important cooks.

hoosier_egger · December 2016

VB_egger said:

Alright man, I feel you on this. Cooking a steak is where the thermopen makes its money. I like a steak at 148*. That seems crazy to be so specific but that's what I cook them too. I go direct at 400 till done. If you don't have one it's worth the money.

148?! That's abuse

VB_egger · December 2016

Yup it is, that's how I like steak though. I'm also from the 317 bro, west side of indy.

nolaegghead · December 2016

Stop cooking it when it is done

4Runner · December 2016

enderw30 said:

So I have tried to grill a steak on my mini max about 4 times now and have either overcooked it (twice) or undercooked it (twice). What is your method to grilling a great steak because whatever I'm doing it's wrong.

We need more details...Egg isn't a magical cooking vessel that produces perfect food. You can screw up good meat the same on a BGE as any other grill.

No insult intended but it sounds like you overcooked the first batch and undercooked the second. Welcome to the club. Just need to get to know your BGE is all. I cook steaks 2 different ways. Flip and flip and flip until done for thinner steaks and reverse seat for thicker steaks and roasts. Pretty much works every time but it took some practice. Please post your questions and we are here to help.

JustineCaseyFeldown · December 2016

Stop cooking before it is done

Boileregger · December 2016

VB_egger said:

Yup it is, that's how I like steak though. I'm also from the 317 bro, west side of indy.

@VB_egger Cool, I'm from Plainfield originally but in Seattle now. Nice to meet a former neighbor

Boileregger · December 2016

I do reverse sear, works extremely well. Have you tried it?

johnnyp · December 2016

@enderw30 talk to us, we want to help. It's hard to tell you what to adjust if you don't give feedback.

Tell us about your recent cooks. How thick are the steaks? What temp are you cooking at? What's your desired doneness? Etc

VB_egger · December 2016

@Boileregger I'm from Avon, born and raised. VA Beach last 16 years. Class of 2000

maso · December 2016

theyolksonyou said:

Sous vide for an hour about 10* below desired. 2.5 min a side on screaming hot cast iron to finish.

Yolks, do you do any intermediate flips or leave for 2.5min straight?

johnkitchens · December 2016

@enderw30 You aren't a failure at cooking steaks you just haven't succeeded yet.

You will master this in time.

blind99 · December 2016

Steak is hard. You are trying to nail a low internal temperature to within a few degrees, say 130. But at the same time you want a nice crust, which needs a few hundred degrees of heat to develop.

Multiple ways to get there, such as reverse sear, trex, sous vide. Pick one and start playing with. Enjoy the journey!

GrateEggspectations · December 2016

Failure is the best teacher.

When I cook steaks, I apply salt and pepper liberally to both sides, sear at high temps (often in a cast iron skillet) about two minutes a side and then use lower temperatures to bring it up to desired doneness.

Cooking a steak is actually pretty simple once you get the hang of it. You'll be nailing them before you know it.

nolaegghead · December 2016

JustineCaseyFeldown said:

Stop cooking before it is done

He did that. Twice.

nolaegghead · December 2016

I'm just fvuckin wif ya stikeroo.

SoCalTim · December 2016

VB_egger said:

Yup it is, that's how I like steak though. I'm also from the 317 bro, west side of indy.

Sooooo that explains it, your a 'tough' guy (sic) ... lol

Hans61 · December 2016

For thick steaks I reverse sear. For inch thick I've hot-tubed the last few times and have been happy with the end product, but sitting it out for an hour then just searing 6-8 min flipping once at 550ish is pretty awesome too! Have fun and done let close to perfect get you down. It's still steak!!

The Cen-Tex Smoker · December 2016

enderw30 said:

So I have tried to grill a steak on my mini max about 4 times now and have either overcooked it (twice) or undercooked it (twice). What is your method to grilling a great steak because whatever I'm doing it's wrong.

I couldn't cook a streak on my MiniMax to save my life. Tried 4 times and sold it

bcsnave · December 2016

The Cen-Tex Smoker

Well there is your problem....I probably couldn't cook a "streak" either

YukonRon · December 2016

VB_egger said:

Also do you have another BGE besides the MM my neighbor has quit using hers for high dollar or important cooks.

Tell your neighbor, I will buy hers.
If you can't cook a steak to the way you like it on a MM, it is not the MM. I cook whole beef tenderloins, standing ribs, you name it. I have no problems. I prep mine and use the Thermapen. Cook direct, pull 5-10 degrees prior to desired temp, tent loosely, and let stand for 10 to 15 min and serve.
Beats anything we can buy at a restaurant.
Seriously, my MM has blown people away with the food it turns out.

JRWhitee · December 2016

I don't understand what is so hard about it, whether I cook them on the minimax or the large my steaks turn out great. I have cooked them 3 minutes a side at 750, I have reverse seared them, baked until 110 it and then sear for 30 seconds a side and pull at 125 tent and eat always medium rare. My steaks are 1.5" thick. I pull them from the fridge about 2 hours prior to cooking them, hit them with kosher salt at least an hour prior to cooking.