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Good way to cook half inch steaks?

Meat
Meat Posts: 233
edited November -0001 in EggHead Forum
Grabbed a couple bottom round steaks. They look good but are thin. Should I hot tub then sear or go direct at 350ish? Tax money is coming in soon so the steaks will get thicker but these should do for now. ;) Thanks. FG
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Comments

  • vidalia1
    vidalia1 Posts: 7,092
    I would go direct at 350 and have a instant read thermometer ready....
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  • Michael B
    Michael B Posts: 986
    Drop them ON the coals for about 30 seconds per side.
    Serve with side salad, grilled asparagus, and sweet potato.
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  • Morro Bay Rich
    Morro Bay Rich Posts: 2,227
    ....with a match.
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  • Eggtucky
    Eggtucky Posts: 2,746
    Havent tried this one yet, but plan to this weekend..it calls for sirloin..but see no reason it wouldn't work for yours as well...
    Steak and Ale
    Yield
    4 servings
    Ingredients

    * 4 sirloins steaks sliced to 1/2-inch
    * Butter
    * 1 medium yellow onion diced
    * 4 ounces sliced button mushrooms
    * 1 pint English pale ale (recommended: Bass)
    * 1 teaspoon dried thyme
    * 1 teaspoon dried parsley
    * 1/4 teaspoon nutmeg
    * 1 stick butter
    * 2 tablespoons all-purpose flour

    Directions

    Season steaks on both sides with salt, pepper and butter. Put onto a hot grill and brown on both sides.

    In a Dutch oven or cast iron fry pan, add 1/2 stick of butter, onions, mushrooms and salt. Place lid on top and allow them to sweat.

    Add beer and place steaks in pan. Allow to stew until tender.

    Combine the thyme, parsley, nutmeg, remaining butter and flour together. Use this to thicken the sauce so as to be able to coat the back of a spoon.
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    I got some of those “thin” round steaks (they were on sale and a really good price) a while back myself. It was mid summer and wanting a steak at a reseasonable price…Not to mention I’ve had pretty good luck with “round” on the Egg.
    But, because of the way they were packaged…I thought they were a lot thicker than they were and wasn't sure what or how to do them. I put them on real slow thinking that would work…It didn’t and I had shoe leather! Great flavor, but…I was not a happy camper at all in regard to tenderness.
    The next go-round, with the remainder of that purchase, I did pretty much as Eggtucky outlines (spices were different but the method was the same) and I was VERY pleased with the outcome.
    A major part of the problem with a round (at least as I have determined)is not only the thickness (thicker the better in my mind) but also by where the round was cut from. The top round is tenderer than the bottom round. This goes for a roast too!
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