It’s a 36 oz tomahawk ribeye. Salt, pepper, and herbs de provence. Let it sit for a few hours, then put it on a grill at around 225 F for just under an hour, until the steak got to 125. Took it off and got the grill up to 650, then grilled for about two minutes on each side. Rested and sliced.
Ooh nice technique. In all the YouTube videos I’ve seen on how to cook a steak, I’ve never seen the recommendation to cook it low and slow in a BBQ. Did you choose 650°F for a reason, or was that just the hottest your grill gets? I tried finishing a steak on my grill’s infrared sear station but ended up with a harsh acrid taste, I think the sear was too hot?
I’ve never used an infrared sear station, so I’m not sure. Googling it, it’s supposed to be a really good way to get a sear, apparently? But no idea, personally.
It’s a Kamado, so it gets . . . hot. The temperature gauge maxes out at 900 F, and the manufacturer recommends a max of 750. Doing pizza on it, I’ve hit 800 intentionally, but that’s not great for the seals (which I’ve had to replace, lol). I have maxed out the thermometer before, because I walked away too long while trying to hit 800 for pizza, which means I’ve gone at least over 900, but I have no way of knowing how far. At that point fire is just blasting up out of the top vent and the whole thing looks like a jet engine. At that point, you un-stainless all your stainless steel, which is . . . annoying.
I was aiming for at least 600 for this sear, and just happened to catch it around 650. I didn’t notice a harsh flavor, but it’s possible that if a sear that hot was uniform instead of concentrated on those grill marks, it would’ve messed stuff up.
I’ll have to experiment more with the infrared burner. Means more steaks for me so I’m okay with that 😂
Oh cool I love the idea of a nice charcoal grill. I had no idea that it could get that hot lol, you basically turned it into a smelter huh.
Yep I’m guessing it was user error on my part since everything I see online basically says to sear as hot as possible. There are grill heights that I forgot to mess with.
Beautiful, but you didn’t get those grill marks in 2 minutes per side. Wish you could, but in my experience it take longer than I would want the steak on heat total.
Dunno what to tell you, lol. The marks are from about 50 seconds each, because after 50 seconds on my timer, I grabbed the steak and turned it to get that second set of grill marks. Took a few seconds to get my glove on and get in there to grab the bone, so I’m estimating about a minute per set of marks, so about two minutes per side. Perhaps slightly less.
Get the grate up over 600 degrees and make sure that the iron itself has soaked in the heat, you’ll get dark grill marks very quickly.
Edit: The steak was over 100 degrees when put on to sear, so it’s not like it had to come up from refrigerator temperatures, either.
It’s a 36 oz tomahawk ribeye. Salt, pepper, and herbs de provence. Let it sit for a few hours, then put it on a grill at around 225 F for just under an hour, until the steak got to 125. Took it off and got the grill up to 650, then grilled for about two minutes on each side. Rested and sliced.
Reverse sear is the best for this cut.
Nice job.
Ooh nice technique. In all the YouTube videos I’ve seen on how to cook a steak, I’ve never seen the recommendation to cook it low and slow in a BBQ. Did you choose 650°F for a reason, or was that just the hottest your grill gets? I tried finishing a steak on my grill’s infrared sear station but ended up with a harsh acrid taste, I think the sear was too hot?
I’ve never used an infrared sear station, so I’m not sure. Googling it, it’s supposed to be a really good way to get a sear, apparently? But no idea, personally.
It’s a Kamado, so it gets . . . hot. The temperature gauge maxes out at 900 F, and the manufacturer recommends a max of 750. Doing pizza on it, I’ve hit 800 intentionally, but that’s not great for the seals (which I’ve had to replace, lol). I have maxed out the thermometer before, because I walked away too long while trying to hit 800 for pizza, which means I’ve gone at least over 900, but I have no way of knowing how far. At that point fire is just blasting up out of the top vent and the whole thing looks like a jet engine. At that point, you un-stainless all your stainless steel, which is . . . annoying.
I was aiming for at least 600 for this sear, and just happened to catch it around 650. I didn’t notice a harsh flavor, but it’s possible that if a sear that hot was uniform instead of concentrated on those grill marks, it would’ve messed stuff up.
I’ll have to experiment more with the infrared burner. Means more steaks for me so I’m okay with that 😂
Oh cool I love the idea of a nice charcoal grill. I had no idea that it could get that hot lol, you basically turned it into a smelter huh.
Yep I’m guessing it was user error on my part since everything I see online basically says to sear as hot as possible. There are grill heights that I forgot to mess with.
Beautiful, but you didn’t get those grill marks in 2 minutes per side. Wish you could, but in my experience it take longer than I would want the steak on heat total.
Dunno what to tell you, lol. The marks are from about 50 seconds each, because after 50 seconds on my timer, I grabbed the steak and turned it to get that second set of grill marks. Took a few seconds to get my glove on and get in there to grab the bone, so I’m estimating about a minute per set of marks, so about two minutes per side. Perhaps slightly less.
Get the grate up over 600 degrees and make sure that the iron itself has soaked in the heat, you’ll get dark grill marks very quickly.
Edit: The steak was over 100 degrees when put on to sear, so it’s not like it had to come up from refrigerator temperatures, either.
I’m inspired to make myself some steak tomorrow now!