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Steak and Ceramic cookers...Updated with pics
Posted on 5/20/13 at 4:19 pm
Posted on 5/20/13 at 4:19 pm
You guys talk about cooking steaks at 700*. How do you cook an inch and a half or two inch ribeye that hot and not char it. I generally use the reverse sear method and want to try the high method. Thanks.
This post was edited on 5/23/13 at 10:37 am
6
Posted on 5/20/13 at 4:23 pm to Janky
Sear it's at 700*ish......the put in the heat deflector and finish.
Almost like doing it in a cast iron/oven.
Almost like doing it in a cast iron/oven.
Posted on 5/20/13 at 4:27 pm to Janky
1.5" minute each side to sear, pull off for 20 mins while you reduce temps down to 400 and juices even back out throughout meat, finish off 5-7 mins each side depending on how you want it cooked. Called the T-Rex method and I do this often on my BGE. Steaks turn out great. I use a little salt and pepper on one side, and Adams all purpose rub on the other.
Posted on 5/20/13 at 4:28 pm to CBLSU316
So basically sear then move to indirect while keeping the temp up? Sounds good. Thanks.
Posted on 5/20/13 at 4:29 pm to Marlo Stanfield
Sorry Marlo, didn't see you response.
Posted on 5/20/13 at 4:32 pm to Janky
I do reverse T-Rex. Put it in for a little while while the Primo is coming up to temp then take off. Let it climb to 750-800 degrees and sear it when everything else is nearly ready.
Posted on 5/20/13 at 4:34 pm to Janky
I throw it down, let it sit for about 15 seconds, flip........
Then move it off to the side and cover for 5 minutes.
How do yall get the temp up that high, the highest I've been able to go is 600? Most of the time I end up in the 500 range.
Then move it off to the side and cover for 5 minutes.
How do yall get the temp up that high, the highest I've been able to go is 600? Most of the time I end up in the 500 range.
Posted on 5/20/13 at 4:37 pm to TJG210
quote:What kind of ceramic cooker do you have? A lot depends on the type of charcoal as well.
How do yall get the temp up that high, the highest I've been able to go is 600? Most of the time I end up in the 500 range.
Posted on 5/20/13 at 4:44 pm to Politiceaux
I don't cook ribeyes. Way too fatty for me. Strips or hanger....hot & fast, without the excess fattiness of a ribeye to char into cinders.
Posted on 5/20/13 at 4:46 pm to hungryone
I use the boil, then microwave OT method. Perfect steak everytime.
Posted on 5/20/13 at 4:47 pm to Janky
I let them temp drop some.....basically the TRex method as the other guy stated.
Posted on 5/20/13 at 4:54 pm to Politiceaux
quote:
I do reverse T-Rex. Put it in for a little while while the Primo is coming up to temp then take off. Let it climb to 750-800 degrees and sear it when everything else is nearly ready.
Yes, this is the reverse sear method I mentioned in my original post. It works well, but I want try something new.
Posted on 5/20/13 at 4:56 pm to Politiceaux
quote:
What kind of ceramic cooker do you have? A lot depends on the type of charcoal as well.
I have a Kamado Joe
I started using the Whole Foods lump, moved to Cowboy and noticed that it burnt a little hotter. Should I be using something else?
Posted on 5/20/13 at 4:59 pm to Count Chocula
quote:
I use the boil, then microwave OT method. Perfect steak everytime.
I still can't understand why everyone does not use this method. When I want to kick it up a notch I put some crab boil in the water.
Posted on 5/20/13 at 5:01 pm to TJG210
Posted on 5/20/13 at 5:01 pm to Janky
I have a gas grill I cook at 800 degrees for the sear. Then I turn off the heat on one side and move the steaks to indirect heat to finish. This lowers my grill temp to about 450 degrees for the finish.
I also like the criss-cross grill marks and usually put these grill marks on one side and then move it to the indirect heat when I flip the meat. The amount of char I get is based on how long I keep it over the high direct heat.
I also like the criss-cross grill marks and usually put these grill marks on one side and then move it to the indirect heat when I flip the meat. The amount of char I get is based on how long I keep it over the high direct heat.
Posted on 5/20/13 at 5:03 pm to TorNation
quote:I dont get it either. Next comes the green egg freaks...
I still can't understand why everyone does not use this method
Posted on 5/20/13 at 5:04 pm to TorNation
quote:
still can't understand why everyone does not use this method. When I want to kick it up a notch I put some crab boil in the water.
I like to use this first...
Posted on 5/20/13 at 5:19 pm to Janky
quote:
700*
hold down alt and hit "0176" on your numpad and you get a degree sign ( ° )
you're welcome
Posted on 5/20/13 at 5:26 pm to baytiger
Is there an alt on an ipad?
This post was edited on 5/20/13 at 5:27 pm
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