Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

SRF Manhattan Filet advice Grillgrates

dstearn
dstearn Posts: 1,705
in EggHead Forum
Has anyone grilled this cut using grill grates  on the Egg? Butcher recommended 2.5 minutes per side for med rare.
· Share on FacebookShare on Twitter

Comments

  • Gamecockeggman
    Gamecockeggman Posts: 1,339
    How thick is the cut and what temp is your egg?
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
    · Share on FacebookShare on Twitter
  • dmchicago
    dmchicago Posts: 4,519
    1/4”?
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
    · Share on FacebookShare on Twitter
  • dstearn
    dstearn Posts: 1,705
    edited December 2020
    8oz 1 1/2 inches planning 500-550 dome
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,992
    I fail to see how the butcher could give you accurate time for grilling on each side without knowing about your setup or cooking temp. Even if you provided these details, cooking by time is a recipe for disaster - there are just too many factors. 

    Don’t worry about time. Season the meat. Put some colour on all sides with a hard sear (direct cooking at high temps) and then cook indirect until the internal temp reads between 125 and 130. When removed from the grill, the carryover cooking will take the steak to the beautiful 130-135 med rare internal temp range. Or do the opposite order, which is a reverse sear. 
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    Use a thermometer. 

    My intuition tells me 5 minutes of cooking will overcook that steak.

    Also, sirloin strips cook much faster (or maybe they just grey faster) than filet or ribeye.

    You can always cook an undercooked steak but you can't uncook an overcooked steak.

    I would count on 7 degrees of carryover cooking, so shoot for about 125 at most.  Given that cut can go from medium rare to medium well in a bout a minute, maybe go for 120.

    Learn the "feel" method by poking it and checking the temp.   Restaurants don't thermapen each steak, they feel it by poking it.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • dstearn
    dstearn Posts: 1,705
    I decided I will use my half stone on the Woo to set up a 2 zone cook. Sear on the grill grates on each side than move to the indirect until the temp is 120-125 then rest while the Lobster tails are finishing up in the oven.
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,992
    dstearn said:
    I decided I will use my half stone on the Woo to set up a 2 zone cook. Sear on the grill grates on each side than move to the indirect until the temp is 120-125 then rest while the Lobster tails are finishing up in the oven.
    Solid plan. If you have the inclination, don’t forget to post pics of the finish line, including a nice cross cut. Happy cooking. 
    · Share on FacebookShare on Twitter
  • dstearn
    dstearn Posts: 1,705
    Steak was a perfect med rare. Seared for 2 minutes per side on the grill grate and moved to the indirect side for 2 minutes. Rested for 10 minutes. It was 20 degrees outside. Thinking of may have been better just to use a cast iron pan to get a better sear. The lobster tails took longer than expected to cook. Results were good overall just would have liked a better sear..
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,992
    edited January 2021
    Looks good. Yes, hard to beat CI for the Maillard reaction! 

    (Edit: a good way to tweak your sear once having achieved desired internal temp is to torch it to your liking using a MAPP or propane torch.)
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,250
    edited January 2021
    dstearn said:
    Steak was a perfect med rare. Seared for 2 minutes per side on the grill grate and moved to the indirect side for 2 minutes. Rested for 10 minutes. It was 20 degrees outside. Thinking of may have been better just to use a cast iron pan to get a better sear. The lobster tails took longer than expected to cook. Results were good overall just would have liked a better sear..
    Hot GrillGrates usually give a better sear than that.  I usually do 1 minute then flip, X 4 getting in two sears of 1 minute each per side - with the meat rotating at an angle to get the cross-hatched grill marks that seem popular.  

    Was the outside of the meat wet when you put it on - or were you not at a high enough temp?


    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

    · Share on FacebookShare on Twitter
  • dstearn
    dstearn Posts: 1,705
    Foghorn said:
    dstearn said:
    Steak was a perfect med rare. Seared for 2 minutes per side on the grill grate and moved to the indirect side for 2 minutes. Rested for 10 minutes. It was 20 degrees outside. Thinking of may have been better just to use a cast iron pan to get a better sear. The lobster tails took longer than expected to cook. Results were good overall just would have liked a better sear..
    Hot GrillGrates usually give a better sear than that.  I usually do 1 minute then flip, X 4 getting in two sears of 1 minute each per side - with the meat rotating at an angle to get the cross-hatched grill marks that seem popular.  

    Was the outside of the meat wet when you put it on - or were you not at a high enough temp?

    I think it was a combination of both. Dome temp was 500 and the steak was out for 30 minutes prior. It was also 20 degrees out so get the XL to high temp was a challenge. 
    · Share on FacebookShare on Twitter

Categories