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Posted on 12/24/16 at 6:02 pm to TIGRLEE
quote:
Cook in oven 225 for 25 mins Get egg hot as you can and sear 2-3 mins side
Too many variables to just do 225 for 25 mins -- initial steak temp, steak thickness, actual oven temp. The only way to know for sure is to hit it with a thermometer -- preferable a digital leave in.
quote:
Get the Egg past 500, use a wireless temp and flip at 110 and then pull at medium rare.
An Egg past 500 is way hotter than 500 -- I wouldn't put a probe on a Kamado that hot.
OP -- I would put the steak on a rack in the oven 225-275 until internal temp is 118 to 123 depending on desired doneness / fat content. Filets and strips I'll do to 118, ribeyes a little higher because they are fatter. At about 80-90 degrees internal temp, fire up the egg, vents wide arse open. Pull from the oven @ 118, let them sit for about 10 minutes. Sear for a minute each side, take them off, butter on top under a tin foil tent until it melts.
I like to put a cast iron griddle on my lower rack -- directly above the coals. 800-900 degrees, a minute each side.
This post was edited on 12/24/16 at 6:05 pm
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