So many options. My favorite is the Weber Kettle but my plan B is:
Dry brine - then season with Montreal and place in an oven preheated to it’s highest temp (500) and turn off oven when steak is inserted and monitor internal temp until it reaches 124 internal. Pull and rest.
Last edited by StrikeBBQ; March 3, 2022, 09:47 AM.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Where are all the front sear gurus in the crowd? First give that bad boy a good sear on all sides then leave it to roast. After all if you were to cook it in a pan indoors the method would be just that, sear then oven roast. I do agree regardless, charcoal cooking is preferred. The flavor profiles of the maillard reaction seem to produce the best results over coals.
That said I've had great success via sous vide as also mentioned. I'd go 130* in the bath for 2 maybe 3 hours on that big boy, rest covered to let it breath then sear it over flaming hot coals. The deep flavor profile may not be there but the steak would be perfectly done.
Whatever method you choose, don't screw it up. We may have to come find you and place you on double secret AR Pit probation
Definitely a reverse sear (after a 24 hr dry brine, of course), whether that is on the Weber or PBJ, and then sear over direct heat (cast iron, charcoal with both work). The Weber will be the easiest as you can direct sear without changing cookers but PBJ on the grate will work as well.
a) invite all of us over
b) provide appropriate frosty or grape-based beverages as needed
c) draw a lottery number to see who is the lucky enough to do the cooking for everyone
d) have a seat in the peanut gallery with the rest of us, to provide a required amount of good-natured heckling
e) ensure that (b) is handled
f) divide and serve on fancy Chinet plates and pass around the one steak knife in the house for folks to use if necessary
Now I am seeing a potential for profit here!
Expect a raffle soon....
I always have frosties, and I make my own wine, so that too, is in abundance.
Chinet, my ass. IF it even makes it to a plate, it is probably a failure.
OK, I have read all of the posts, and I have a plan.
Reverse sear on the weber, be the thing!
I will dry brine tomorrow and cook on Sat, assuming we are not involved in a global thermo-nuclear war by then. If we are, I will probably just hold it out the window with some serious oven mitts, and cook it with radiation.
I will let you know how it comes out.
Serious thanks for all of your inputs. Much appreciated, and I am not saying one way is better than the others, but I have only one steak, and will try this way, this time.
Peace.
Reverse sear for sure. I would put it in my LSG pellet grill until 120 internal and then sear it for 45 seconds on one side side flip for another 45 seconds. I would do 90 seconds sear total on each side, make another adult beverage and enjoy!
have fun!
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