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High Temp Recommendations

SubVet585
SubVet585 Posts: 14
in EggHead Forum
I'm wondering if I should try steaks on the BGE.  Reason being need to get high temp for sear so I'm guessing for a 1-1.5" steak you can cook it on high heat direct but I'm thinking that the gaskets are exposed to a lot of high heat with top open.
So do you cook with top down or up?
Perhaps it's better to leave steaks to the Weber?

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Comments

  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • gdenby
    gdenby Posts: 6,239
    Cook w. top down. Daisy off, bottom wide open. Grill on the fire bowl if you have long tongs. Fire resistant gloves (welders' gloves are good.) The dome may read 500 or more, but the heat at the grill will be around 1800 - 2000F. Burp the lid a little, drop the steaks in. close the dome. A straight sear, no pre heat of the steak, maybe 90 seconds per side. SV'd steak at 130-35, maybe as little as 45 sec/side.

    Burp, open smoothly. Meat will explode into flames. Flip. Close. Repeat.
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  • onedbguru
    onedbguru Posts: 1,648
    edited July 2017
    you are worried about a non-issue.  I do steaks (most cuts) 1.5"-1.75" at ~500 dome, direct, lid closed, no daisywheel, wide-opened vent.   When it is this hot, make sure you burp the egg a bit before opening it all the way. If not, hope you aren't fond of your hair (arms, eyebrows, head - you get the point). 

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  • fishlessman
    fishlessman Posts: 34,583
    750/800 dome temp, closed dome for me, salt only prior to sear. 1 inch steak gets the water bath then sear. 1.5 and up get seared rested roasted, google trex steak method
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • WeberWho
    WeberWho Posts: 11,526
    edited July 2017
    fishlessman said:
    750/800 dome temp, closed dome for me, salt only prior to sear. 1 inch steak gets the water bath then sear. 1.5 and up get seared rested roasted, google trex steak method
    +1

    http://www.nakedwhiz.com/trexsteak.htm
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • SubVet585
    SubVet585 Posts: 14
    OK, so like I expected, don't leave dome open.  
    With the Weber kettle we would have lid off.
    I guess I thought that best approach would be to do the steaks on the Weber kettle and forget about the Egg for this.
    Thanks all!
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  • WeberWho
    WeberWho Posts: 11,526
    edited July 2017
    Fish and I are probably in the minority with lid closed. I'd say majority here are lid up. More of a personal preference 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Theophan
    Theophan Posts: 2,656
    SubVet585 said:
    I'm wondering if I should try steaks on the BGE...
    Holy Moly!  I LOVE steaks on the BGE, better than any I've ever made in the past on other charcoal grills or certainly gas.  Different people have different preferences, but for me, it's this (all of this with dome closed!):
    • If the steak is an inch or less, I cook it "hot and fast" with frequent flips, dome closed, 500° or 550°, flipping maybe every minute until it's the internal temp I want via Thermapen.
    • If the steak is a nice thick one, an inch and a half or more, it's reverse sear:  (a) direct (just so I don't have to mess with taking out the plate setter) but very low, maybe 250°, flipping it every once in a while till the internal temp is 120° or maybe a little less, then take it out of the Egg, and (b) crank it up to 600° or even 650°, put the steak in and sear it for 1 minute (!) per side.
    Here's a photo of the result:


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  • lousubcap
    lousubcap Posts: 36,765
    Welcome aboard and enjoy the journey.  Above all, have fun.
    @SubVet585 -  You serve on the Skipjack?
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • SubVet585
    SubVet585 Posts: 14
    Nah, I served on the "Georgefish" (SSBN598  George Washington) and the George Marshall SSBN654.
    Peace!
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    Oh hell, another Navy guy. 

    All the "Ground Pounders" must be over on the KJ Forum.  =););)

    Welcome! 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • RedSkip
    RedSkip Posts: 1,400
    I cook all my steaks at 1000 F
    Large BGE - McDonald, PA
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  • georgia boy
    georgia boy Posts: 50
    Dome closed prevents flames and flare ups because you are cutting off the oxygen but still maintaining the sear heat.  I almost always bring the egg to temp, toss meat on, and close the dome.  Fire charred steak ain't good, imo.

    Also, highly recommend a cast iron grate for searing.  The ones that come with the egg just don't get the same sear, imo.
    MBGE, LBGE since 2009.  Georgia Born, Nashville Made.
    ig: dewsouthbbq

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  • jtcBoynton
    jtcBoynton Posts: 2,814
    georgia boy said:
    ...
    Also, highly recommend a cast iron grate for searing.  The ones that come with the egg just don't get the same sear, imo.
    Some really like cast iron grates for searing. Others really dislike cast iron grates for searing.  Lots of discussion on this issue but no consensus. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • georgia boy
    georgia boy Posts: 50
    @jtcBoynton  Interesting, didn't realize the debate.  To each there own of course.  I just can't ever really get that hard sear with the original stainless steel grates.
    MBGE, LBGE since 2009.  Georgia Born, Nashville Made.
    ig: dewsouthbbq

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  • Theophan
    Theophan Posts: 2,656
    georgia boy said:
    @jtcBoynton  Interesting, didn't realize the debate.  To each there own of course.  I just can't ever really get that hard sear with the original stainless steel grates.
    I was just thinking about this, and posted a "demo" of a steak cooked on GrillGrates, that, like CI, make great grill marks, and the "plain old" original BGE grate (not even stainless).  The bottom line, to my eye, anyway, is that CI (and grill grates) make darker lines, BUT the part between the lines is no darker, maybe even lighter (LESS seared!).  I posted a picture of a steak seared at 600°-650° on a "plain" grid, and it got seared well all the way across the steak, not just where it hit the grid.  If you want to look, it's here.
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  • Focker
    Focker Posts: 8,364
    edited July 2017
    Thin ribeyes, lid off....hot and fast.

    Thicker ones, lid on.  

    georgia boy is right.
    Minimize flares....acrid burnt fat, no bueno.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Theophan
    Theophan Posts: 2,656
    WOW, @Focker's thin ribeyes look WONDERFUL!  Deep char, almost entirely pink interior... Masterful job, sir!!!
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    georgia boy said:
    @jtcBoynton  Interesting, didn't realize the debate.  To each there own of course.  I just can't ever really get that hard sear with the original stainless steel grates.
    CI grates are great for getting grill marks.  Some like the look of a steak with grill marks.  Others prefer to get a uniform crust over 100% of the steak for maximum flavor.  

    Getting a hard sear is easier if you move the steak down closer to the coals. High radiant heat is key - hot air is secondary.  I use a CGS spider and a smaller grate to get the steak close. Or you can just forgo the grate and put the steak directly on the coals.  I want a dark brown crust over the entire surface with no grill marks.



    The steak pictured is not ideal.  It got a little over on some of the edges but it does illustrate what I am going for.



    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • erikjs71
    erikjs71 Posts: 69
    edited July 2017
    SubVet585 said:
    I'm wondering if I should try steaks on the BGE.  Reason being need to get high temp for sear so I'm guessing for a 1-1.5" steak you can cook it on high heat direct but I'm thinking that the gaskets are exposed to a lot of high heat with top open.
    So do you cook with top down or up?
    Perhaps it's better to leave steaks to the Weber?

    ABSOLUTELY!!!  
    If there's anything this thing was created for besides slow cooking, is steaks.. The only thing is the cook times are SHORT!! 700º - 2 minutes per side. for Med Rare.  FYI: that black is NOT Char.. well, some of it is.. I used a very dark rub on the steaks.
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