looking for tips and tricks for the best prep and cook procedure for steaks
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Best T-bone on gas grill
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Club Member
- Sep 2015
- 8034
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Club Member
- Aug 2017
- 9849
- Hate Less, Cook More
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OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
I grill steaks on a Weber Summit gasser quite frequently. Just too lazy sometimes to build a charcoal fire especially when the weather is not cooperating. I usually cook fairly low, like 250-275* on one side of the grill while using the burners on the opposite side for the heat source (indirect in other words). Get yourself a good meat thermometer to check your temps. You want to get your steak up to about 130* internal temp. At that point I fire up my sear zone (which is a three burner zone in the middle). I get it ripping hot, like 700* then sear the steak by flipping it like 4 times at 30-45 seconds per side. I add a little oil or clarified butter to the side turned up while the other side is searing (the process called reverse searing or searing after the meat is essentially cooked). At that point I'm ready to carve.
What I get is a +/-135* IT medium rare result with a nice seared exterior. As was mentioned above, go to the link on cooking steaks above for a more comprehensive write up of what I just described. Makes the best steaks in town !!!
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Charter Member
- Oct 2014
- 2814
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
Sounds like you are already cooking so this is probably too late, but I would dry brine first, then cook low to 5-10 degrees below target, then sear. If you are truly using cold smoke, be careful with that as the temp is not in the safe zone, and for my taste which is lighter smoke on beef, you might find you get more smoke taste than you want.
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If you want a fixed in cooker type, the maverick 732 is pretty reasonable or the thermoworks DOT, although for a bit more I like some others. For an instant read, the thermoworks thermopop is pretty reasonable although the thermapen is better if you are willing to spend the extra.
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If at all possible, go with the thermapen. Not the cheapest, but it only hurts once!
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