Ribeye over Mesquite
jammin said:Egg was rage'n tonight. Hard telling how hot this actually was
Still perfecting the steak and baked potatoe
I pull the steak out and let it warm up to room temp while I load up on new charcoal, take off the top, open the bottom wide and get it hot as Hephaestus' forge. Sear each side for a minute, pull it off and let it rest until I can drop the temp down to 400 (around 20 min) then finish it off for a few minutes on each side. Then let it rest a few more minutes before serving. That's how my NY strips are done. I do like that cast iron grate.
Why take them off? I guess I understand the whole trying to get the temp down, but you can cook and get it done with sooner.
Just check with the finger push, or use a thermometer in the meat. I use a Thermapen and steaks take mere minutes this way and come out to whatever doneness anyone desires.
Your method works good when you've got some rediculously thick steaks though. I've done that for filets before that were nearing 2.75-3 inches thick, to save myself from burning the entire outside of the steak before the middle was med-rare.
I pull the steak out and let it warm up to room temp while I load up on new charcoal, take off the top, open the bottom wide and get it hot as Hephaestus' forge. Sear each side for a minute, pull it off and let it rest until I can drop the temp down to 400 (around 20 min) then finish it off for a few minutes on each side. Then let it rest a few more minutes before serving. That's how my NY strips are done. I do like that cast iron grate.
Im tell'n ya, once you get a taste for steaks cooked at these raging high temps, there's no going back! I absolutely LOVE that crispy, charred texture on the outside of med-rare steak. Oh man that's good!
jammin,
What else are you doing to get the 1000* dome temps?
Just curious.. I've got a blower/eggcelarator on mine, or use a fan blowing on the grill sometimes to get it roaring..
I can get the temp up, but sometimes it's only around 800.. could be not enough charcoal.. I use around 1 chimney full most of the time in my large... maybe chimney and a handful.
^sounds like it's the size of the fire. If I don't put in a respectable amount of lump, I can't get the temps I want. Don't get me wrong, Ive leveled off at 750-800* when Ive been stingy with my fuel. I add more and wait for it to start burning clean prior throwing steaks on.
Ill snap a pick when I build my next fire.
Im tell'n ya, once you get a taste for steaks cooked at these raging high temps, there's no going back! I absolutely LOVE that crispy, charred texture on the outside of med-rare steak. Oh man that's good!
OH YEAH - one other thing. I have a "turbo" lower grate. It's not the factory "swiss cheese" looking one. It resembles the top grate but obviously smaller. Getting air to the fire is critical and I always stir the coals to knock all the loose ash away prior to building/lighting a new fire.
Do you have your daisy wheel completely off? I also use like a hair dryer to really get that fire roaring.
haha - yeah I know some folks who like em' that way. I usually cook ribeyes and I feel that the fat doesn't render how I like it until you get into the med-rare zone.
I'm also a big flat iron steak fan. I thin slice em' across the grain like you would a tri-trip (another fav of mine)
Indeed, I think it's the fire, and what I suspected all along. I usually build up a nice big fire with some of that ashy as hell cowboy lump for pizzas. It burned hotter, IMO than wicked which I use for most everything else.
I'll have to look into the lower grate. I've got the big ol' cast iron grate for grilling steaks, and LOVE to get it up around 700-800 degrees, and toss the steaks on there. Get it seared up, and then I close off the vents.
Ive been through about 10-12 40lb bags of Lazzari Mesquite lately. I can get it at Cash n Carry for just over $15 so it's really hard to beat. Performs well across the board and seems to have a good range of chunk size. I get picky about what chunks I throw for high temp cooks and focus on getting a clean burning fire for long cooks.
IME the wicked good is great for low and slow but cracks and pops like no tomorrow at high heat...at least the weekend warrior blend which is all we see around here. I actually really like te BGE stuff for my high temp cooks.
I too need to look at the grate as my original is getting cracked to the point it might fail on me mid cook sometime. I'm also thinking about picking up one of those stainless chimneys as I don't have a cover over my cool area.
in an ideal world, i'd burn apple, cherry or peach. Then I'd "season" with Hickory
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