How should I cook this steak?

FanOfFanboys · June 2021

Reverse sear? Lowish and slowish? Should I salt and leave on a grate in the fridge for a day? Or four days?

johnmitchell · June 2021

What is the thickness? If it’s 1/2” I can help😜

FanOfFanboys · June 2021

johnmitchell said:

What is the thickness? If it’s 1/2” I can help😜

2.25-2.5, varies a bit

Langner91 · June 2021

Everyone's tastes are different, of course, but I personally would S&P that bad boy, let it come to near room temp, have my grill-grates good and hot and plop it on there for a minute or two. Turning three times so I got really nice grill marks.

If I tried to futz with it too much, I'd end up ruining it.

lousubcap · June 2021

Just cook it like you cook any good sized steak. The thickness of that one would do well with a reverse sear to around 5*F of your desired finish temp then caveman for the crust sear.
I would dry brine that one for around two days in the fridge as well.
But as said above, steak cooks are personal and have many options available to get you to the promised land.
Now you do owe us a final summary of how you cooked it.

Mark_B_Good · June 2021

Hey, bring it over, and I show you how to cook that bad boy.

I agree with @lousubcap ... with that thickness, a reverse sear would produce a better result, unless you like your meat rare.

saluki2007 · June 2021

Lou nailed it. I would reverse sear.

dannys · June 2021

I bought a couple of those last fathers day. Costco has some good deals on steaks around then. While I liked the thickness, I can live without the long bone. It's just too cumbersome.

I did a sous vide at about 115F then seared it on the BGE.

Sea2Ski · June 2021

+1 on the reverse sear. I would go -10F of target temp, pull it and open the vents, then get close to the coals or caveman it like @lousubcap said for the sear once you have your red bed. Once seared, dig in. No need for another rest. I get more carryover, so that is why I say -10, but that is a personal decision. Remember you can always put it back on and warm up a portion if needed.

Enjoy!

scdaf · June 2021

Also like the reverse sear. I do 180f in my pellet grill, about 2 hours to get to 122f, bring inside to a ripping hot CI pan with range hood on high, then flip every 30 seconds for a total of 3 minutes. No need to rest. Mine was a 2-1/2" thick T bone and came out perfect.

Was tempted by the prime ribeyes at Costco, but I had a coupon for T bones at Safeway for $6.38/ lb. and found a very nicely marbled 2-1/2 lb. beauty. Made fajitas with the leftovers a couple days later.

nolaegghead · June 2021

Season, then throw it in your oven at it's lowest setting, 170F-200F. Take out when it hits about 105F. Cook everything else while it's in the oven. Sear on a hot skillet. Add a little butter after it's seared and flip it a couple times to coat. Rest about 10 minutes. Should be a good R-MR.

(This is another option to the above)

The slow heating improves it, IMO.

jdMyers · June 2021

My favorites. Season and let sit overnight if you can. Wrapped in saran wrap seals it in. S.P.G. and anything else you like.

On the egg. Wrap the bone in foil.. High temp it to get a great sear on one side, rotate to get the cross pattern. Flip it. Get your sear. Close the lids and vents. Let it get to temp done temp.. Food probe helps. Season it again. Let it rest. Cut it.

bubbajack · June 2021

Reverse sear with a caveman finish.

TrippleRipple · June 2021

I echo the above. Reverse sear, then caveman. With that much marbling, I think it is important to render it down; i.e. slowly heat the steak to -10 degrees of target temp. With a cut that thick and heavily marbled I would dry brine for a day on a rack over a pan in the fridge then sous vide (don't hate me) at 125 (for MR) for 4-6 hours and caveman it. Due to this approach I'd season with a SPOG rub as the sugar in other rubs will burn on the coals, which is a flavor I don't care for.

The oven or indirect method will be great as well. I just tend to over shoot my target temp with both and don't care for the smoke imparted into a fine cut that this on the egg. I prefer the beef to be the star.

I hope this help. Post pics of what you decided!

PigBeanUs · June 2021

jdMyers said:

Close the lids and vents.

Closing the vents chokes the fire, which lead to incomplete combustion.

What little oxygen and fire is left will smolder badly. Think about when you blow out a clean burning candle. The tiny ember that is left still burns wick/wax, but the fie isn’t enough to fully combust. So the candle smokes until the ember dies fully.

And that smoke is horrible. Just as bad as the smoke at start-up, because that too is due to incomplete combustion

The fattier meats like rib eyes make it even worse, because they drip fat, which also burns incompletely.

This is BGE’s old “sear and dwell” method. To someone new to charcoal like I was, it still tasted better than gas. But the petro-chemical sooty taste and smell (again, like you get when first lighting the grill), is pronounced.

Better to sear/sear then roast indirect. Same method, just need an indirect setup to block the direct radiant (searing) energy

PeteSliver · June 2021

Is a reverse sear for a thick steak safe? I thought too much time at a low temp is bad and it’s safer to sear first?

nolaegghead · June 2021

PeteSliver said:

Is a reverse sear for a thick steak safe? I thought too much time at a low temp is bad and it’s safer to sear first?

It is safe. Reverse sear your egg/oven/whatever is well over 130F, killing whatever lives on the outside of a whole muscle cut. And the inside is relatively sterile unless you made the cut from some week-old road-kill.

nolaegghead · June 2021

...plus the rules are generally limit danger zone (40-130F) time to under 4 hours and that's much longer than you would typically do the roast part of a reverse sear.

PigBeanUs · June 2021

PeteSliver said:

Is a reverse sear for a thick steak safe? I thought too much time at a low temp is bad and it’s safer to sear first?

Steak has bacteria on the outside.

Hamburger has that same bacteria on the inside.

Steak is safer at lower temps

Canugghead · June 2021

nolaegghead said:

Season, then throw it in your oven at it's lowest setting, 170F-200F. Take out when it hits about 105F. Cook everything else while it's in the oven. Sear on a hot skillet. Add a little butter after it's seared and flip it a couple times to coat. Rest about 10 minutes. Should be a good R-MR.

(This is another option to the above)

The slow heating improves it, IMO.

Canugghead Posts: 8,220

September 2016 edited September 2016 in Off Topic

threw a frozen USDA prime strip steak in toaster oven, 250 with few flips till IT 130'ish. seared on CI grid sitting direct on lump (since there was very little lump left after cooking burgers and spiedini)...

Image: https://us.v-cdn.net/5017260/uploads/editor/qc/fproh4rnkju1.jpg

nolaegghead · June 2021

Canugghead said:

nolaegghead said:

Season, then throw it in your oven at it's lowest setting, 170F-200F. Take out when it hits about 105F. Cook everything else while it's in the oven. Sear on a hot skillet. Add a little butter after it's seared and flip it a couple times to coat. Rest about 10 minutes. Should be a good R-MR.

(This is another option to the above)

The slow heating improves it, IMO.

Canugghead Posts: 8,220
September 2016 edited September 2016 in Off Topic
threw a frozen USDA prime strip steak in toaster oven, 250 with few flips till IT 130'ish. seared on CI grid sitting direct on lump (since there was very little lump left after cooking burgers and spiedini)...

similar to my oven method except I like it more rare.

Srpete01 · June 2021

I have never found a better method than what is called out in "smoke it like a pro" by Eric Mitchell

Ingredients:

1/4 cup chili powder

1tbsp salt

2 tspn pepper

1tspn garlic powder

1 tspn onion powder

1/2 tbsp paprika

butter for the steaks

Directions:

1. Sear Steaks between 600-700 degrees for 1.5 minutes, rotate 90 degrees for another 1.5 minutes, and flip and repeat

2. Take the steaks off, put a little butter on top of them and wrap in foil (and in a towel

3. Put the plate setter in and get the egg down to 350 degrees after 20-30 minutes

4. cook them for between 2-4 minutes on each side (depending on how you want them to finish) and they come out awesome

I think I'll have steaks tonight!

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How should I cook this steak?

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