The trick is to smoke the meat and not make the meat smoke

BIG, THICK, STEAKHOUSE STEAKS

  Date: May 14, 2016
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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.
Related Blog Entries:
Recipe Source:
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Meathead

Meathead, The Science of Great BBQ & Grilling:

Big, Thick, Steakhouse Steaks - Page 244
Grill:
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Big Green Egg

Direct & Indirect Grilled:

Using BigGreen Egg Kamado Cooker
Gear:
  • 13” BGE Cast Iron Grill Grid
  • CGS Wok Spider (Legs Down)
  • CGS-Adjustable Rig
  • CGS AR Oval Pizza Stone (Level 1.5)
  • CGS AR Sliding Oval Grid (Level 3)
  • CGS-13" s/s Drip Pan (Level 3)
  • BGE S-S Grill Grid (Level 4.5)
  • SR 19" Locking Tongs
  • Thermapen Super-Fast Thermometer
  • Cherry Wood Chips
  • Ranch-T Lump Charcoal