The Perfect Steaks.
I’m still into trying new stuff — new ways of grilling on the Big Green Egg. When I took inventory of the garage freezer I found a Porterhouse steak on the bottom wrapped in white butcher paper. Not sure where or when I got it… probably from Blue Ribbon Meat, they use that kind of paper. Anyway, it was lovely, about 1 1/2 inches thick and with a nice size tenderloin.
I went to the Big Green Egg website in search of a cooking technique, and found this:
The Perfect Steaks (No author or source was listed.)
2 steaks, 1-1/2 to 2-inches thick, preferably rib-eyes
1/4 cup kosher salt
1/2 tsp white pepper
2 tsp black pepper
1/4 tsp cayenne pepper
Trim the steaks of any excess fat. Mix all of the dry ingredients together and apply to both sides of the steaks. Allow to stand at room temperature for 30 minutes before grilling.
Set the EGG® up for direct cooking. To increase sear marks use a cast iron cooking grid; for extra flavor add wood chips.
When the EGG is heated to 650°F, place the steaks on the grill and sear for two to three minutes.
Open the lid and flip the steaks onto a new section of the grid. After two to three more minutes, flip the steaks once more.
Completely shut down the EGG by closing the damper top and draft door. Let the steaks continue cooking for 3 to 4 minutes, until they reach the desired internal temperature (check with a meat thermometer).
Remove the steaks and let them rest for 5 minutes before serving.
I planned to steam green beans and grill them and grill a peach for dessert, as the steak rested. I had only one steak, but that’s enough for we two.
I set up for direct cooking and threw in soaked wood chips. The fire seemed rip roaring, and I had the bottom draft door full open and the top damper full open, but it didn’t look like the temps were going to go above 400°F.
Change of plans. Might as well grill the peach and green beans that I had planned to grill after the steak. When those were done the temps were still hanging around 400 so I just took the top damper off the EGG.
This was not a technique noted in the recipe but Hoo Baby the temps started climbing. At 600 I threw on the steak and the temps just went up to 700 by the time 2 minutes had passed. Flipped the steak for another 2 minutes… by now the temps hovered around 650. Flipped and took the instant read temperature of the steak, about 85°F. Seared another minute on each side, inside temp 98. Flipped the steak and shut all the grill vents. Grill temps stuck about 500.
Left another 2 minutes, flipped; inside temp about 115, another 2 min, inside temp about 130, took off the steak and took its picture.
After resting about 4 minutes, internal temperature rose to 145, a little overcooked, but real juicy with a fine crust.
So, the timing for my 1 1/2 inch porterhouse:
2 min + 2 + 1 + 1, shut down vents, 2 + 2 more minutes. Coulda shoulda taken off at 115 to 120°F.
Now I know.