As I have talked about in some previous posts about cooking steaks, I have developed a theory to cook the perfect steaks on the BBQ that are based on cooking steaks with a frying pan and an oven.
The idea is that you get a sear first and then bring the meat up to the desired internal temperature. When cooking on a stove indoors you would sear the steak in a pan first, then put it in the oven to finish indirectly. This is the same approach I take to cooking the perfect steak on the Big Green Egg.
Tonight Jackie and I went to Kelmar Country Meats to get an idea about dinner and to pick up tomorrow’s crown pork roast. Anyway, we decided on steaks, I wanted a rib stick and she wanted a New York or strip loin.
This was also our first time trying out the new Dizzy Pig Cow Lick Steak Rub. It was a bit hotter than I expected but very good!
Ok so here is where we get to steak cooking 101 with pictures this time.
Remember what I said last time.
Sear, turn 90 degrees, flip, turn 90 degrees and then finish indirectly.
Because these were thinner steaks than the Tenderloins I did a while back, I only seared them at 600F for 2 minutes per side, instead of 3.
Step 1: Sear the steak at 600F for 1 minute
Here is a pic without the flash to get a degree of the flames
Step 2: Turn 90 degrees to a different spot on the grill for 1 minute
Step 3: Flip to another part of the grill for 1 minute
Step 4: Turn 90 degrees to a different spot on the grill for 1 minute
After 4 minutes of cooking, remove from the Egg (check out the cross marks)
Put the Plate Setter on the Egg and continue to cook at about 375-400F until the steaks reach your desired temperature. I took the temp at this point to see where they are at. In this case 110F and I was looking for 125F.
It took 8 minutes to reach 125F at which point I pulled them off to rest. Remember, if you love steak you WILL rest your meat.
In the meantime I also did some shrimp.
I hit them with some Garlic Macadamia Nut Oil and some Cluck & Squeal Original
I put the shrimp on while I was cooking the steaks indirectly
I pulled the shrimp off when they reached 145F internal
In the end we had some mushroom ravioli along with the shrimp and steak. I figured when you put shrimp on a stick it counts like a vegetable right!
Our steaks were both cooked exactly perfectly as we like them, medium rare. If you want to cook your steak more, my suggestion is to cook it longer indirectly. It will make for a more tender steak.