The trick is to smoke the meat and not make the meat smoke
BIG, THICK, STEAKHOUSE STEAKS
Date: May 14, 2016 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The two steaks were 1 1/2” thick USDA Prime grade bone-in rib-eyes. They were simply seasoned with Kosher salt and black pepper and will get wrapped in plastic wrap and spend an hour in the refrigerator.
By using the CGS Wok Spider legs down in combo with the AR I was able to do the entire indirect/direct set up all at once.
Here I have just lit some Stump Chunks fire starters & then installed the 13” cast iron grill grate from a Small Big Green Egg which will do the reverse sear later.
The Adjustable Rig is in place for the indirect portion of the cook at 225 degrees. I used the pizza stone at Level 1.5, a D-shelf and drip pan at Level 3 and a D-shelf for the steaks at Level 4.5.
The Egg is stabilized at 225 and the steaks have gone on. They will be indirect grilled to an internal temperature of 110 before being seared.
The steaks took about 45 minutes to reach 110 degrees. I rotated them and flipped them once and checked their doneness with my Thermapen.
As you can see here the steaks had gotten slightly and a little brown, probably from the cherry wood chunk i used.
The Adjustable Rig is off the grill and the steaks are being finished directly on the Cast Iron grill grate suspended 1” above the coals.
The steaks were grilled directly for about 3:30 per side until they reached an internal temperature of 135. I turned them every 30 seconds or so and flipped them midway through. The idea was to achieve a total sear not just grill marks.
The recipe called for no rest time to help maintain the crispy crust generated via the reverse sear. So this is what I did.
The steaks were nicely blackened on the outside with a great grilled flavor.
You can see from this picture how juicy they were.
The steaks were a perfect medium rare, most and tender with a great beef flavor.
There really was little to no room for improvement on this great steak recipe. I am glad I final got around to trying direct grilling just above the coals. Long overdue, but I will try to make up for lost time.
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This experimental cook involved three firsts: First recipe from Meathead Goldwyn’s first cookbook Meathead, my first real test of my new LED Video light and my first cook using the Ceramic Grillworks Spider in the legs down position to hold a grill grate 1” above the lit coals for a reverse sear. A reverse sear is when you indirect grill a thick piece of meat first and finish off with the sear. In this case it was two 1 1/2” thick USDA Prime grade ribeyes. Using the Adjustible Rig for the indirect portion allowed me to simply remove it when I was done and the 13” cast iron grill grate was already installed on the spider, ready to go. The Indirect portion of the cook took 45 minutes at 225 degrees. At this point the internal temperature was 110 degrees. I removed the AR, steaks and all and returned the steaks to the cast iron grate for a 3:30 high temp sear for each side which got it up to a nice135 degree medium rare. During the searing I turned the steak about every 30 seconds. Meathead feels to maintain the crispy outer crust you just acheived, the steak shoud be served hot off the grill, with no rest. The resulting steaks had a wonderful crispy crust with great grilled flavor and the insides were moist and tender. There was really no room for improvement here and the AR makes doing this reverse sear on the Kamado simple.