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Help with steak

Dukester
Dukester Posts: 36
edited November -0001 in EggHead Forum
I like my steaks rare so I hot tub and get the egg to 600 and by the time I'm done searing the steak is done. My wife likes hers seared but well done. If I do the searing first, then rest them for 20 minutes and then put hers back on to roast my steak will be ice cold when hers is done. I've heard of a reverse sear which I think might work but I don't know what it is or how to do it. Would this method work and how would I do it? Any other ideas?
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Comments

  • Doug in Eggmonton
    Doug in Eggmonton Posts: 1,999
    Reverse sear was best summarized in this link

    It would work best for your issue I think.

    Doug
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  • Photo Egg
    Photo Egg Posts: 12,137
    Get your steaks cut a little thicker or have your wife's steaks cut a little thinner.
    This will balance out your cooks.
    darian
    Thank you,
    Darian

    Galveston Texas
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  • JB
    JB Posts: 510
    You could try bypassing the hot tub and do a straight T-Rex, except throw your wife's steak back on 10-15 mins into the 20 min rest, then throw yours back on for a minute or two to finish when hers is about done. Then you can pull both at same time.
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  • fishlessman
    fishlessman Posts: 34,806
    its just the trex backwards. roast rest, sear. if you have a thermapen pull it after roasting at about 145, rest with foil on it while you bring up the temp for the sear. this should get it somewhere between med well and well done, you can up the 145 for the next cook if its not dead enough but you want to find the balance between juicy and dry.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 34,806
    the other option would be to cook yourself a nice thick steak, and cook her a thin porkchop. no reason to be ruining good beef :laugh:
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Rascal
    Rascal Posts: 3,923
    I don't get the 'hot-tub' thing! I just get a rip-roaring fire going and use the press-to-test method to test for doneness. Ain't failed me yet, but you gotta hover over the cook! Granted, I do let the steaks sit on the counter for up to an hour before they go on the grill. If in doubt, pull the meat ahead of time as you can always redo for a moment or two, but it does go fast! An alternative is an instant-read thermometer (like the Thermopen). Happy cookin'!
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    A great option is to pick up a Spider, may as well get the adjustable rig also while you are at it.

    I use the Spider normal position or searing, then put on the Adjustable Rig and 'roast' the steak. No rest or waiting for the egg to adjust temperature, just a straight forward cook. A well worth investment IMO.

    The same can be accomplished by searing using the spider then reverse the spider and do the roast or even just put the normal grid and finish the cook at normal level.

    Here is a link to the Spider and a good narrative.

    http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=45&Itemid=229#spider7

    GG
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  • RVH
    RVH Posts: 523
    We use a spider with a cast iron grid that positions very low, close t the lump. This way we can keep the Egg temp at 400°F and still get a great sear because the grid is down so close to the lava.
    I first throw only my wife's steak down on the CI grid for a sear and then remove her steak, leaving the CI grid in place. I then place the regular grid on top of a WooII ring to get a raised grid. No dwell is required. Her steak is then placed on this grid so that it can be ruined to her liking. Shortly before hers is completely turned into shoe leather, I just lift the top grid up and throw my steak down on the CI grid, and replace the top grid. The process is repeated for the other side of my soon-to-be-perfectly-seared-to-perfection steak. They both come off at the same time: I devour mine and she does whatever one does with burnt meat.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
     
    "so that it can be ruined to her liking" :laugh: :laugh: :laugh:

    Kent
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  • RVH
    RVH Posts: 523
    You type faster than I do, Kent. :P
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  • Rolling Egg
    Rolling Egg Posts: 1,995
    :woohoo: :woohoo:
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  • Dukester
    Dukester Posts: 36
    Thanks everybody
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  • RRP
    RRP Posts: 26,481
    not sure what part of hot tubbing you don't understand or like, but it works great for thicker steaks - in fact last weekend I once again even hot tubbed another 3" thick prime rib. While your rip roaring temp and constant attention suits you fine then GREAT! OTOH us hot tubbers always have uniform pink meat in our rare and medium rare steaks vs. the blue-red cool dark centers. As always there are many methods and to each his own!
    Re-gasketing the USA one yard at a time 
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