Steak still a little over done but getting there

mlc2013 · March 2018

take 2 and still a little to well for me but I’m getting there I lowered the temp to 550 and did 2 min flip 2 min flip 2 min while vents were closed. Plated and cover let rest for 5 min.

22FireBall22 · March 2018

Looks real good to me. I haven't tried steak yet. Are you closing the dome between flips and then also closing the vents for the last 2 min?

Teefus · March 2018

I'm still getting it dialed in too. I've been doing steaks on my Weber for 35 years and have that down to a science. The BGE has a whole different dynamic. We'll get there with practice. Thankfully, practice tastes good.

Woodchunk · March 2018

Generally since my wife likes hers well and I am medium I use the plate setter and just pull hers over to one of the 3 plate setter openings, much hotter there and can get both done the same time without having to change stuff out. Yours look great. I just go by feel for the finish.

mlc2013 · March 2018

22FireBall22 said:

Looks real good to me. I haven't tried steak yet. Are you closing the dome between flips and then also closing the vents for the last 2 min?

brought egg up to 550 about 1 hour total time from lighting to putting steak on. Steak was out of fridge for 30-45 minutes spyder with CI grate down low 2 minutes dome closed, open dome flip close dome 2 min, open dome flip close dome close all vents 2 min, open dome put on plate cover in foil, open vents put on asparagus 5 min or so uncover plate drain the juice from plat add the asparagus and eat (of course picture of food first)

mlc2013 · March 2018

im going to ask my butcher for a thicker cut 1.5"-2" (yesterday were 1.25) and Ill drop time to 1min 45 sec a side bring temp back up to 700. Although I realize as im typing this that there were 3 steps i left out of above;
1. I rub steaks with salt pepper, garlic powder 2 hours
2. I brush the CI grates with grapeseed oil just before putting steaks on (I always brush CI grate with grape seed oil when storing not sure if this is necessary, I know I do it to all my CI pans inside so why not to my CI grate outside)
3. I put 3 patts of butter onto each steak immediately after I put on the grill the first time and then again after flipping the first time.

I think i just realized what one of the problems could be, Putting the butter on would cause flare up and even though I set the dome temp at 550 (down from 800 my last cook) when the butter melts Im sure its causing a flare up that would be equal to cooking at a higher temp for 30-45 seconds. I always walk away when i close dome and prep the veg and do the dishes so im not watching the temp or hearing the flare. I know when I return after the 2:00 min alarm the dome temp still reads 550, and just to clarify I set a 1:45 alarm so as to be at the grill in exactly 2:00 minutes

johnnyp · March 2018

Those look highly edible. You'll get to where you want to be, don't worry.

If I can offer a suggestion, Only change 1variable at a time. You're talking about playing with 3 different variables simultaneously. Steak thickness, time and temp. You'll gain better understanding of if you monitor each variable individually. Just my 0.02.

mlc2013 · March 2018

thanks for the heads up johnnyp That makes sense

pgprescott · March 2018

Yep, I’d eat that horrendous mistake right up. Mmmmm. Looks plenty juicy still. It’s only a matter of a few degrees internal. The thicker the protein the wider the margin imo. Plus you get to make a bigger pig of yourself. Win win.

fishlessman · March 2018

550 used to work for me with the castiron grid, too much hotter and it way over charred. is that the bge ci, i used the other side for steaks and the flat side for burgers. thermapen is the tool for steaks, i found overtime i like ribeyes just a few degrees higher than strips and a degree or two higher and its over cooked

abtaylor260 · March 2018

Always better to go under than risk over has helped me get them the way me and my wife like them. I would most def still eat and enjoy that. The char is tasty.

mlc2013 · March 2018

pgprescott said:

Yep, I’d eat that horrendous mistake right up. Mmmmm. Looks plenty juicy still. It’s only a matter of a few degrees internal. The thicker the protein the wider the margin imo. Plus you get to make a bigger pig of yourself. Win win.

i love winning

SmokeyPitt · March 2018

The steaks look good- great color on them. I overcooked my first few as well. I followed the advice on the forum and got a good instant read thermometer.

"Cook to temperature (internal meat temp) not time".

I think it really is true. You can't come up with any kind of egg temperature and time formula that will be repeatable because there are too many variables. Thickness of meat, density, starting temp, flare ups, etc.

Check out the Thermoworks Thermapen or Thermopop, and also the Lavatools Javelin.

mlc2013 · March 2018

fishlessman i didnt use thermapen i just went by eye and yes BGE CI this side up

mlc2013 · March 2018

SmokeyPitt i have a tehrmpen dont know why i didnt use
i will next go around

pgprescott · March 2018

mlc2013 said:

fishlessman i didnt use thermapen i just went by eye and yes BGE CI this side up

I’m a cook by feel guy for steaks unless I have company and then I crutch myself with the thermo pen. Once you get the feel it’s pretty simple. Either way it’s fun eating your way to,perfection.

lousubcap · March 2018

Way to keep closing in on the exclusive target. I am a big fan of reverse sear with a caveman finish. Use the thermopen to hit your finish temp. There are many ways to get there but when you hit the temp you have arrived. FWIW-

SmokingPiney · March 2018

Still looks VERY edible......

Steak still a little over done but getting there

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