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The way I enjoy cooking steak
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tarheelmatt
Posts: 9,867
For steak, I like a large steak to reverse sear to serve many. In this case, it was a 2.5lb porterhouse.
Salted the day before and placed in the fridge on a cooling rack on a cookie sheet. Then seasoned before the Egg with a little more salt and POG and some beef powder.
Hit the Egg at 250° until about 120°. Pulled, opened vents and got to 550°. Then finished with butter, garlic, and thyme bath.
1 - There's the big boy!
2- It takes up a good amount of room on the large.
3 - Added potatoes (par cooked in the mic then finished on the Egg (tossed in mic to speed things up)).
4 - After up to 120° I pulled and then did this.
https://youtu.be/b4B7wYfuqCY
5 - End product
6 - Close uphttps://photos.smugmug.com/Food/Food-/i-t9g9qd4/0/4380f798/640/Reverse_Sear_for_Instagram-640.mp4
7 - Plated
Thanks for looking.
Salted the day before and placed in the fridge on a cooling rack on a cookie sheet. Then seasoned before the Egg with a little more salt and POG and some beef powder.
Hit the Egg at 250° until about 120°. Pulled, opened vents and got to 550°. Then finished with butter, garlic, and thyme bath.
1 - There's the big boy!
2- It takes up a good amount of room on the large.
3 - Added potatoes (par cooked in the mic then finished on the Egg (tossed in mic to speed things up)).
4 - After up to 120° I pulled and then did this.
https://youtu.be/b4B7wYfuqCY5 - End product
6 - Close uphttps://photos.smugmug.com/Food/Food-/i-t9g9qd4/0/4380f798/640/Reverse_Sear_for_Instagram-640.mp4
7 - Plated
Thanks for looking.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site
Thomasville, NC
My YouTube Channel - The Hungry Hussey
My Photography Site
Comments
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niceSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Looks great Matt
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As AB would say, that’s what we call good eats.
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GrillSgt said:As AB would say, that’s what we call good eats.
Ha! What's funny is I cooked this last week. I recorded his reloaded episode too. Just got to watching it yesterday. I felt great knowing that I follow AB's way.
I've been doing my steaks this way for quite some time now. I think I watched or read something from Geoffrey Zacharian, and that's the way he made steak. Worked well for us and have been using it ever since.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Everything looks great except for the square plate.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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Big fan of GZ also. When I first started watching him I thought he was a bit of a turd but the dude can cook. And he makes some mean cocktails.
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Great looking steak. How long did you mic the potatoes before adding them to the Egg?
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Top notch brotherCharlotte, 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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Beautiful cook!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
I’m disappointed that you grilled such a weeny steak
Looks mighty fine. Did you do anything to the okra before tossing them on?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
You are killing it!! That steak looks perfect.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Thanks for posting Matt, I think I will pick up steaks tonight for dinner. That looks great._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
caliking said:I’m disappointed that you grilled such a weeny steak
Looks mighty fine. Did you do anything to the okra before tossing them on?
I did. Just some olive oil, salt, and pepper.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
That is a great cook and documentation. Presentation and money shot for the win. Nailed it.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Looks fantastic. I was starving already and now my tastebuds are pissed off to boot because they are not getting anything that tastes like what my eyes are seeing.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
The title of this thread should have been: "Steak, How I do it!"Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Man that looks amazing. I have still yet to really master the reverse sear. I usually just go hot and fast. Has anyone tried this? I saw Bobby Flay do it on his egg on one of his shows. Can't seem to find the video. Looks really good thought.
https://www.bonappetit.com/test-kitchen/cooking-tips/article/bobby-flay-porterhouse-steak-rulesMidland, TX XLBGE -
Dude...wow...great post and video. I will try the grilled okra too.LBGE & SBGE. Central Texas.
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Beautiful.
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Awesome post!
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
Show off 😁👊👊👊LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I would say that was nicely done!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
You had me at "Porterhouse".
You could have rolled it in seaweed and steamed it, for all I care, and I know from your cooks, it would have been like the best thing ever.
Great presentation and a beautiful cook."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
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Looks like you’ve perfected 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 -
Beautiful cook. Hmmm...where to get a 2.5 lb porterhouse...Maryland, 1 LBGE
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