Well this was a long week without a lot of Egging going on. I had 2 papers to write and not a lot of time. So these steaks were actually done last Sunday, I just haven’t had time to post anything.
I started off by going to my local butcher (Kelmar) on Sunday with an open mind. I was going to get whatever caught my eye. Today it was beef tenderloin.
Personally, my favorite cut of beef is Rib Eye, however, we were trying to cut back on the fat a little and Rib Eye can be super well marbled and tasty and ohhh man I could go for one right now
But I digress… so I went for my second favorite cut, tenderloin. And this one here had some good marbling in it too.
These ended up being about 9.5oz steaks
Then I hit them with my current favorite steak rub, Cluck & Squeal Beef Specific
Now I apologize for not getting any pictures of actually cooking them on my Egg, it was really cold out and I didn’t want to open the Egg more than I needed to, so pics were out of the question.
I have cooked many a steak over the years, with varying degrees of success. But seriously 3 things have improved my ability to cook the perfect steak, a Big Green Egg (it’s great for steak!), a timer and a Thermapen instant read thermometer. When I started using all 3 it took my steak game to a new level.
This is my technique to get the perfect steak.
1) Sear it hot (600F) direct, the time depends on the thickness of the steak. I did these 6 minutes total but they were almost 2 inches thick. At an inch I would do probably for 4 minutes total.
So I did 90 seconds, then turn it 90 degrees but onto a different part of the grill so it’s hotter, then 90 seconds, then flip, then 90 seconds, then turn 90 degrees then 90 seconds then pull the steak off. You should have perfect sear marks at this point.
2) After the sear, cook it indirectly until you get it to your desired level of doneness. I like rare to medium rare and I usually cook my steaks to about 125F.
So for this step I took the steaks off the grill, took the grill off, put the Plate Setter on, then the grill back on the Plate Setter and I dropped the temp of the Egg down to about 400F. Then I put the steaks back on the grill, now indirect, to finish.
I cooked these ones for 10 minutes, then flipped them and did another 10 minutes.
For extra flavour that you get at a restaurant, it is when it is cooking indirectly that you can optionally baste your steaks with garlic butter or Worcestershire sauce, or whatever flavorings you like to put on them. I’m not going to tell you what to put on them, just that this is the time to do it.
3) Resting is important!!! After 20 minutes I took the temp and it was around 125F so I took them off and I let them rest, lightly tented for 10 more minutes. You can even let them rest longer. Let those juices go back into the meat!!!
And for the love of STEAK do not cut it open when it is on the grill to see how cooked it is!!! Spend some coin and buy a GOOD thermometer like a Thermapen. I love mine and it’s improved EVERYTHING I cook.
This steak was perfect for me, warmed through, juicy and super tender! This was also the first time we had bought steaks from Kelmar (since they have only recently opened) and they were delicious. I will definitely continue to get my steaks from them.
We served it up with some sauteed shrooms, some home made coleslaw and a carrot and sweet potato mash.