Which option is best way to cook a 2 inch thick med rare steak with a Pittsburgh style char crust?

[Potkettleblack]

Cook on the Yoder, sear on your gasser with grill grates. If you need more smoke flavor, use close proximity smoking with pellets on the grill grates.

[FireMan]

That reminds me: “Rib eye? Rib eye? .......Buck teeth, buck teeth!

[Steve B]

There we go with the eyes again.....

[Steve B]

Will that tomahawk fit on the firebox of the BGE?
I’m talking about going caveman style.
225 indirect than right on the ripping hot coals. Here’s a porterhouse I recently did.

[Troutman]

I think either A or B will work just fine but I've discovered on thicker cuts, and I'll use a picanha as an example, consider sous vide at 131*, chill it down, then sear the heck out of it at 600-650* on anything that gets that hot. It's truly the only way I've found to get that edge-to-edge rare result and a good charred crust that we all covet. Here's a picanha and a tri-tip done that way.




One other trick that you might find useful if going conventional, when grilling a thick steak take it up to about 105-110* then take it completely off the fire, tent it and let it rest for about 15-20 minutes. What occurs is the stored heat energy on the outside of the steak will migrate toward the middle. You can probe it with a thermopen and watch it begin to even out and seek equilibrium. Then reverse sear the hell out of it. Depending on your final desired finishing temp, that will buy you time to develop the much desired degree of char. I like mine right at 122*, no more.

[BFlynn]

Dios mio!
That looks delicious

[AZ Fogey]

I'm going to do exactly your first method later today. Chuck roast has been in the sous vide water at 131° for about 24 hours. Haven't decided yet whether to sear it over very close open flame or upside down Grill Grates.

[BBQPhil]

Thanks for all the advice. I ended up using the Yoder and grill grates and the results were excellent. Better searing than I expected. Cooked at 225 until the steak hit 120. Turned the Yoder to 600, waited 7 minutes and seared 5 min on each side. Temp was 130 at finish.

[treesmacker]

The juices - the juices!! 😋

[grantgallagher]

looks like you absolutely nailed it. i would die happy eating that.

[Steve B]

Dang. That right there is a thing of beauty.
I bet you have one happy wife tonight. 👊👊

[Dadof3Illinois]

Nice job on that cook, awesome looking steak!!
What works for me on really thick steaks is doing a front sear. I fill my charcoal chimney about 1/2 full, light and wait for the coals to just ash over. The temp is above 800F at this point, now set my grill grate on top and sear the steaks one at a time. Then dump the hot coals to one side of my kettle and add a small chunk of wood, now season the steaks and set them on the indirect side and finish to 125-130 internal.

That's what I love about this affliction we have with cooking protein over open fire...there's so many ways to ...."skin a cat"....not sure I'll ever be able to try them all but I'm going to get it my best shot....HA!!

[Spinaker]

Wow! Looks like you did well!

[AZ Fogey]

Really beautiful. Good job!

[BBQPhil]

Lucky. The searing was much greater than I expected due to what seemed like a almost out of control fire.Gaining more appreciation for the Yoder every day.