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Spider and Sear

WokOnMedium
WokOnMedium Posts: 1,376
edited November -0001 in EggHead Forum
I have received my CI grate to set on the spider in the hopes of getting the steak closer to the fire for the searing of my steak.

My question is, do those of you who use this method then place it back on the same grate at the same level for the roast, or do you place the regular grate back in? I like my steak medium rare and am wondering how the change in the grate level might effect my times.
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Comments

  • RRP
    RRP Posts: 26,481
    since you like your steak on the rare side you don't have too much cooking time anyway and sure not enough time to be playing height switcheroo games with a hot grate. I suggest you just learn to cook with it on the one low level and be done with it! HTH
    Re-gasketing the USA one yard at a time 
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  • Garnerac
    Garnerac Posts: 134
    I sometimes do mine on the low spider and then flip the spider over, raising the grate. Then close down everything for another couple minutes.
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  • tjv
    tjv Posts: 3,848
    The best procedure for steaks is developing a consistant method from start to finish. I like to sear close the lump and finish high in the dome. For me, it gives better control on both ends. t
    www.ceramicgrillstore.com ACGP, Inc.
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  • BobS
    BobS Posts: 2,485
    I presonally like the reverse sear, starting at 250, pulling the steak at about 110, kicking up the temp and searing it. That all works with the grill in one position.

    An alternate is the the hot tub method or just starting the steaks in the oven, sitting on a cooking rack.

    The reason I like the reverse sear more than the hot tub is that the moisture on the surface dries a little and you get a better sear when you hit it with the heat.

    I am not saying the steak dries out, but the immediate surface water is already gone.
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  • RRP
    RRP Posts: 26,481
    I agree Tom as for doing what works best for individual tastes. That's why I'm such a fan of hot tubbing - then the sear is essentially all that the egg is doing in conjunction with the warm center. Rare and medium rare steaks are a natural success story with hot tubbing plus since I only am going for a high temp sear I don't have to worry with cooling the egg down afterward so as to roast it. I'm even hot tubbing my prime rib roasts now!
    Re-gasketing the USA one yard at a time 
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  • WokOnMedium
    WokOnMedium Posts: 1,376
    So from reading an earlier post, you hot tub until the steak is 100 degrees internal, then its a sear for 90 seconds on each side, remove, rest and slice that baby open? That's it?

    About how long does it take to hottub a steak to 100? Is it just hot tap water?
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  • RVH
    RVH Posts: 523
    We sear on a CI grate placed on the spider, down close to the lump. Dome temp is around 400°F. The CI grate is left in that position after the sear, the meat is then placed on a regular grid which is atop a WooII ring. Everything is finish roasted on this felt-level ring.
    With this method we get a good sear, get to spend a bit of time in the smoke, can cook to different temps with ease for all the picky people , and don't have to go nuclear to get a good sear.
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  • RRP
    RRP Posts: 26,481
    The 100 degree reference you remember is that I change my water in the container when it gets down to 100. That means normally in the 1 hour that I allot to the hot tubbing step I'll change the water 4 times. My experience is the internal meat temp at that time will be somewhere around 90 depending on the thickness. Try it and I bet you'll become a believer! No more cold dark reddish-blue centers for rare and medium rare steaks. Granted if you want medium to well done steaks forget the hot tub method - just go for the beef ruining overcooked leather - and then pass them the A-1 sauce and maybe a side bowl of charcoal lighter fluid to give the room that "BBQ smell" that they associate with grilled steaks! :laugh:
    Re-gasketing the USA one yard at a time 
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  • RRP
    RRP Posts: 26,481
    forgot to answer your other questions - yes just hot tap water which runs about 125 and then as for the sear I like at least a dome of 650 and then do a nice cross hatch pattern from doing a place, turn, flip and turn. You know the drill...practice makes perfect and that will make you and your guests go WOWSER!!!
    Re-gasketing the USA one yard at a time 
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    WOM,

    As you can see, there are different techniques.

    The technique I have perfected for us (2' cut ribeyes). I hot tub in the vacuum bag (or baggie) to about 85-87* (in the sink, checking the water temp regularly). The steak internal temp will be about the same (85*).
    I put my CI grid on the spider and get a raging volcanic fire going without lowering the dome. When the CI gets really hot (turns light gray to white), I sear 90 seconds per side (45, turn, 45 flip, 45 turn). I then remove steaks from egg and place on an open plate. I shut the lower vent completely and put the adjustable rig in place with the original grid on the top level. I close the dome and then slightly open the lower vent to reach 400* dome temp. (The dome stays open during the heat-up and sear to keep the dome ceramics from getting too hot.

    I left the steaks rest, after placing a DP rub on them, for 20 minutes. Drink an adult beverage, get side ready, etc.

    Back on at 400* (sometimes 500* if I can't get the temp down), with a continuous probe in the thickest part. Pull at 125* internal, cover with foil for 8-10 minutes, then divide between us and serve ! Yummmm.
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  • Canugghead
    Canugghead Posts: 13,983
    RRP, care to elaborate how you cook prime rib roast after hot tubbing please? Thanks.
    -Gary
    canuckland
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