Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Grilling Thick Steaks..Outside Grill

On a thicker Steak, 1" or more...Will you sear directly and then go indirect to finish,,,,,Or,,,,

Indirect first and then finish directly over red hot coals.

Educate this simpleton.

Sear 700 degrees then raise and finish at 400 degrees

I like going the opposite! It's much easier to ramp the temp in my BGE @ the end of my cook compared to trying to sear 1st then having to get my Egg cooled back down. Unless I'm overlooking an easy way to do that. IDK.

Let the steak come to room temp before you grill it.

After that, on my Weber with the lid down, steaks only take about four minutes a side directly over hot charcoal.

Let them rest, covered on a plate for a few minutes before serving and they'll be a perfect medium rare.

When resting, I wrap afoolium moil around the plate - keeps the juices in - need to allow for a bit more "cooking" when doing this. Another important point if you want the steak to come out right, is to not attempt to grill for more than one (1) doneness, no matter what anyone's preferences may be; you will only screw up the whole works.

700 degrees...are we cooking or welding? Raising or lowering the meat over open flame can be done with close attention to the meat surface and when juices appear on the surface, finishing with the desired wellness...



The smoker grill on the other hand can cook perfectly watching the temperature and not cooking over 350 degrees, again watching the signature of the juices on the surface...

There is no right or wrong way as long as you are careful not to overcook them. I have done both with good results. I prefer the high temp sear first because I believe the crust you create from the sear holds more juice in the meat during the finishing roast. It seems to be easier for me to control the final internal temp when I'm cooking at a lower temp. SMMV.

Mike

I sear first, then worry about temp. Perfect world, you can sear and reach your intern temp without to much moving around or flipping.

For thick steaks I start them in the oven. Place steaks on a rack cook at 275 until temp is about a 100to 110 degrees. Going for med rare. Then onto a blazing hot grill. Natural charcoal. About two to four minutes a side depending on thickness. Steak comes out perfectly and evenly cooked all the way through. A steak is not done right if only the middle third is done to your liking and the outer thirds are a step or two above your desired doneness. With the oven precook you don't overcook the outer areas of the steak as your trying to get the center up to temp.

I'm working on a 1" steak making it into the "thick" category.

Same here. 1" is for pork chops. Steaks need to be 1 3/4" , and at room temp.

I like sear first. Hotter than hell fire. Good rest time.

What temp/doneness am I at when juices are on the surface?

We think in Similiar fashion, Sear in cast Iron pan, then put pan into oven till magic time. That's for indoors though.

Since I am trying to please myself, here is how I do it. Hot grill, put the steak on and let sit for a couple of minutes, turn 90 degrees and let sit for about three more minutes, flip and repeat process. This will have the steak close to what I want, so I leave on on the hot grill and just move over to the side a little to keep flare ups down. I check by pushing with my thumb and when it gets to the resistance I want, I remove it to a platter and put a piece of foil over it and let stand. I just cover, not wrap it up tight. My wife keeps telling me that it can't be done that fast, but it is. To get different steaks done to different specifications, I put the well done on first and wait a little for the others, so they all come off at the same time. miles

Ha !!! Simple answer as I asked myself the same question but you may not like the answer LOLOL.

I just went down to my butcher and bought about a dozen rib eyes and tried some different approaches to see what suited me best.

I ate steak all week and twice on Saturday as well as taking a few notes and came up a winner.

Don't forget the grilled veggies while "you're in school"

Starting @ room temp and a sprinkle of kosher salt on the meat an hour or so before it hits the grill is mandatory.

I guess this thread makes it perfectly clear why I need a 2nd Egg!

.... one for starting out with a uber hot sear and a 2nd running @ a lower temp for bringing the steaks up to desired internal temp

Thanks fellas!

If you can make them all come out to everyone's satisfaction at the same time, I take my cap off to you. Also, given a small boy with three steaks and six loaves of garlic bread, you should be able to feed five thousand with baskets of leftovers.

I guess this thread makes it perfectly clear why I need a 2nd Egg! grin

.... one for starting out with a uber hot sear and a 2nd running @ a lower temp for bringing the steaks up to desired internal temp

Second that...I need to break open the piggy bank for a new Mini Max if it would ever get released for distribution!!

Was there an answer in here somewhere? Don't be shy.

Only way is if they are hungry. Those don't tend to complain. Did you read the part where I started off by saying I was doing it this way to please myself. I will try to please someone else a little bit then if they don't like it, they can cook their own. miles

Good for you! I am in full support.

Requires use of XMB57A-230 super secret pinky ring decoder.

I did answer

Get a thermapen and just grill to desired temp. I sear first right near the coals, 90 seconds per side. Then just put on a raised grate and choke off most of the fire and let em roast till you get to desired internal temps, 130' for me (medium rare plus) and 155' for my wife (medium well plus ..."anathema" to me).

Your wife has good taste.




(mathman knew that was coming)

Heretic!

Sear first, then bring up to temp.
Really no wrong way if you don't burn it or dry it out.

Yeah, no need to get all scientific about it. Pocket knife is your friend. Cut off a chunk while still cooking and keep your plate close at hand.

I love to eat but I'm a lousy cook in that I tend to walk away or start running my mouth rather than pay attention.My big yellow lab is fully aware of this and has reaped the benefits of my distraction more than once.

I let them warm for about 1.5 - 1.75 hours and season them at about half way through the warming. I then simmer them nice and slow sometimes adding a bit of smoke at about 300-350 indirect on the top rack if I'm BBQ'ing. Flip them once or twice while smoking then place them on the direct heat for a minute on each side. Obviously total time varies between steaks, and with mixed drinks who knows the actual times....LOL

When I pull them they are light paper thin brown crust on each side and solid red in the middle but not raw. Guessing they are around 120-130 F give or take.

Here is a crappy pick I took of a prime rib eye. I don't have sear marks and beautiful crust but the stakes taste good:



Here is some right before I dropped them onto the flame for the finish: