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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.
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.
Louisville; "indeterminate Jim" here. Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer!
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.
+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!
-------------------------------------------------- Burning lump in Downingtown, PA or diesel in Cape May, NJ. ....just look for the smoke! Large and MiniMax --------------------------------------------------
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.
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.
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I collect junk and work as a lowly lab technician at the bench!!!!!
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.
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.
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
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.
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I collect junk and work as a lowly lab technician at the bench!!!!!
...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.
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I collect junk and work as a lowly lab technician at the bench!!!!!
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.
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)...
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.
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.
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I collect junk and work as a lowly lab technician at the bench!!!!!
Comments
When in doubt Accelerate....
If I tried to futz with it too much, I'd end up ruining it.
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.
I agree with @lousubcap ... with that thickness, a reverse sear would produce a better result, unless you like your meat rare.
I did a sous vide at about 115F then seared it on the BGE.
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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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.
(This is another option to the above)
The slow heating improves it, IMO.
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.
Salisbury, NC...... XL,L,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22"
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!
LBGE, 36" Blackstone, bad liver & a broken heart
Three Rivers, MI
The fattier meats like rib eyes make it even worse, because they drip fat, which also burns incompletely.