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Success with thin steaks experiments

Unknown
Unknown
edited November -0001 in EggHead Forum
Ok... So as I posted earlier this week, I have 12 thin steaks that my wife bought a few weeks ago. First let me say that I got lots of tips from you all and I appreciate them! Based on the tips... I ran three experiments tonight and I wanted to share my findings with you all. All steaks were sirlions about .75 inches thick and were room temp. before meeting MR. BGE. All were dusted with kosher salt minutes before meeting the grill.[p]Steak 1: Thrown on at 600 degrees for 3 min per side. It wasn't over done but it didn't taste anything like a T-REX method steak.[p]Steak 2: Seared at 650 degrees for 30 sec. per side. Cooled on a plate (visually checked for doneness) after deciding it wasn't done and I could cook it longer I then threw on the BGE for 3 min per side at 400 degrees/small flames. Better than the first but not anything to write home about.[p]Steal 3: Seared at 650 degrees for 30 sec. per side. Cooled for 20 minutes. Then... thinking I wanted most amount of time in the BGE for flavor but don't want it to cook too fast/much... I threw it on a cedar plank that had been soaking for an hour or so for 8 minutes at 400 degrees with small flames. This steak was by far the best. It was worth firing up the BGE and tasted substantially better than the others. Similiar taste to T-Rex method... Very impressive for such bad steaks to begin with... It was not over cooked... nice and juicy/smokey/tender/etc. If you're ever stuck with some thin steak I suggest you try method three with the cedar plank.[p]I have 9 more to experiment with... and I plan to try some of the toher methods that were suggested here next time... so I'll keep you all posted if I find anything else interesting out.
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Comments

  • TRex
    TRex Posts: 2,714
    Lee Clark,[p]Interesting results. I have always wanted to try doing the roast period on a mesquite plank, just for kicks. [p]Thanks for sharing.[p]TRex
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  • Hoss's BBQ
    Hoss's BBQ Posts: 435
    Lee Clark,
    try a cast iron plate directly on the coals or do the steak directly on the coals. I think this will work for a thin steak. Throw some chips around the plate before you sear. Hoss
    there is some info on the plates on my site www.theonlyhossbbq.com
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