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What\'s your method for grilling steaks?

Unknown
Unknown
edited November -0001 in EggHead Forum
I mainly go with ribeye or strips. Let them come to room temp and prior to grilling I put a little olive oil on, sea salt, cracked black pepper, and sometimes a little cayenne.

I get the egg up as hot as it will go and throw them on there. Depending on how hot, I flip them in about a minute or so, and let them cook for maybe another minute. Check the doneness, and pull them off.

Then I just put them in a foil pocket. No real science to it I guess, but I need to work on my consistency which would beg to reason that I need to start working w/ a consistent temp everytime I grill them.

So, what's your method, temperature, etc?
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Comments

  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    I either use Trex or Trex without the rest, depending on how much time I have. I use a Thermapen to monitor "doneness". I usually use Dizzy Pig Raising the Steaks rub.
    The Naked Whiz
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  • gdenby
    gdenby Posts: 6,239
    I've become partial to "hot tubbing." Any steak will do, but most often I use strip steaks.

    The tub method is pretty simple. Thaw the steak, season as you like. I use quite a bit of rub, as some sticks to the bag. Then put it in a plastic bag, squeeze out as much air as you can. Immerse the bagged steak in hot tap water. Mine is usually about 120.

    If the steak was near room temperature, start the Egg next, vents wide open. Otherwise wait a bit.

    If it takes awhile to get the Egg up to temp, and/or the steak was really cold, refresh the hot water. The steak should be as hot as the water when taken to the Egg.

    At searing temp, toss the steak on, do the standard 30 sec per half inch on both sides. Eat immediately.

    If the steak is less than an inch thick, it will be hard to cook to less than medium. Cutting the time helps some, but the char isn't quite as good.

    I did it for a friend who had never used an Egg. He was impressed by the 800 degree heat, and the almost instantaneous cook. Commented that it was the best steak he'd had in awhile.
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  • fishlessman
    fishlessman Posts: 34,568
    i like the trex event, just slows things down for me. bone in gets roasted at 325 to 350, boneless gets roasted at 375 to 400. salt only for the sear, then add rubs and or pepper just after the sear during the 20 or so minute rest. i dont like the pepper taste if pepper is on the steak before the sear. thin steaks get seared only. this one was marinaded and trexed with a homemade fire roasted tiger sauce, stopped putting steak sauces on steaks years ago, but now im finding i like some of them again.

    http://www.greeneggers.net/index.php?option=com_simpleboard&func=view&id=418012&catid=1
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • [Deleted User]
    [Deleted User] Posts: 0
    I do it pretty much like all of the above except I usually use raisin the steaks rub.

    I've found that superhot sear isn't necessary for me as it increases the likelihood of char. No one in my house likes char. I find a little char will drown out the flavor of the meat. If I'm cooking a good steak, I want to taste the meat!
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  • AZRP
    AZRP Posts: 10,116
    When you say eat immediately, I give mine a good 10-15 minute rest under a foil tent after searing, it helps keep the juices in. -RP
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  • gdenby
    gdenby Posts: 6,239
    I've usually got a bit of 'tater on the side to mash into the juices. Wouldn't miss those.
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  • stike
    stike Posts: 15,597
    ...and we set ours on a bed of greens. the juices wilt some of the greens a little bit (as does the heat of the steak). good stuuf.

    this was last night's cook.

    nystrip_and_asparagus.jpg

    asparagus got some minced garlic and a bunch of olive oil. roasted that at about 500, and when it was done, threw the steaks on for about 90 seconds a side.

    damn good stuff!
    ed egli avea del cul fatto trombetta -Dante
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  • BurntRaw
    BurntRaw Posts: 565
    I believe the "juices" that you are referring to can also be called, oh I don't know, maybe... blood.

    I like my steaks pink but holy cow man!

    Either that cow is still dripping or I have to get my monitor re-calibrated.
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  • stike
    stike Posts: 15,597
    sorry, boos. there's no real "blood" of any amount in butchered meat when it hits the case.

    you might remember our good friend alton brown on this point. they are "water, and water soluble proteins" , among other things. even the red stuff ain't necessarily blood.
    ed egli avea del cul fatto trombetta -Dante
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  • BurntRaw
    BurntRaw Posts: 565
    Oh, okay!

    As long as you don't get into a long tirade about myoglobin.
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  • stike
    stike Posts: 15,597
    ha!

    i'll school yer adze soon enough!
    ed egli avea del cul fatto trombetta -Dante
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  • Unknown
    Unknown
    That looks damn good.
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  • Unknown
    Unknown
    That looks damn good.
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  • stike
    stike Posts: 15,597
    little truffel oil on the greens, and shaved parm on top, too.
    ed egli avea del cul fatto trombetta -Dante
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  • Unknown
    Unknown
    Yeah, it can be a little tricky not to char/burn it and it's taken some practice. Haven't completely ruined any yet and I've almost got it down. Almost. lol :laugh:
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