Best way to do steaks (PG500)?

Room temp rib eye
Indirect @ 225 until internal temp is 125 (~75 min)
Then Direct over zone 1 fire for 1 minute each side lid closed for MEDIUM.
Rest 10-15 minutes uncovered.

FEPG will fit 8 16 oz steaks on indirect side & 4 on direct side. If some want WELL DONE cook over direct after the other steaks are off of the grill.

don't forget to dry brine 3 to 24 hours first

What Joe M said, except I prefer mine to be med-rare so I smoke them until ~117F before putting them on the the direct side and pull them off at ~127F and let them rest. By time they're rested, the temp should be around 135F.

Also what Socal55 said except I go to 115 internal and remove. Then crank up the direct side set temp to 375. When it reaches 375 place steaks on direct side for 1-1.5 min each side. Medium rare to medium every time.

I prefer 2" thick NY to Rib eye.

Bring them to within 5° of your desired temp, low and slow, then hit them with a short super sear. It will produce a very nice crust without raising the internal temp.



T

quote:

Originally posted by Mr.T:
Bring them to within 5° of your desired temp, low and slow, then hit them with a short super sear. It will produce a very nice crust without raising the internal temp.



T

Looks like the Kenji Lopez-Alt method. Sear at the end with cast iron with some butter and at the same time with a propane torch on the top.

Reverse sear
By temperature!
I season mine and put them back in the fridge for an hour
Get the smoker going low and slow.
We like ours black and blue
So we smoke ours until 110deg
Take them out to rest while the pg500 gets HOT, HOT, HOT
30-45 SECONDS PER SIDE for grill marks and fire

Take them out to rest rest, serve

T[/QUOTE]
Looks like the Kenji Lopez-Alt method. Sear at the end with cast iron with some butter and at the same time with a propane torch on the top.
[/QUOTE]

I don't like this method. If you aren't careful that propane torch can give some really funky flavors, all the other efforts for taste are right out the window.

I like to get my steaks within 10 degrees of target, hold them and crank the direct heat up to north of 500 and then quick sear the steaks.

You guys are making me hungry with all this perfect steak talk. Please post some pics when you get a chance.

I was finishing some butts for a friend right before the dinner hour last night so I ran and got some T-Bones cut to 1 1/2" and seasoned for an hour while they came up to room temp.

Cranked it up to 600* after pulling the butts off and seared the steaks for 3 minutes on each side then moved to zone 4 @450* for another 7 minutes they were a perfect medium rare in the thickest parts.

I'm never cooking steak any other way it was mouth watering good!

Decided to try my steaks on my FEC120. New Yorks with crushed pepper and salt. 45 minutes at 200 degrees. Then into a hot skillet with butter. Seared on both sides for 2-3 minutes. Topped with sauteed sweet onions and mushrooms. Best thing I have eaten in a while. The smokey taste with the crunchy sear, there is no better way to cook a steak in my opinion.

My poor PG500 might be for sale soon. The FEC120 is not skipping a beat with my recipes.

Also did 7 racks of ribs this weekend.

Padrefan98, apparently you aren't aware yet Photobucket went full on hostage taker and they don't host for free any longer no one can see the pics you link to now unless you pony up fee's to them to get your account back.

While you may see the pictures anything you link to now comes up with their moniker demanding payment for third party hosting for anyone else trying to view it.

Switch to Imgur, fast and free much simpler to use select the medium size thumbnail option under any picture you want to link to as this site only allows smaller attachments for pics.

Thanks for the info. Are the pictures showing now?

quote:

Originally posted by Padrefan98:
Thanks for the info. Are the pictures showing now?

Yes they are, and that steak looks absolutely world class!!!

Nicely done, so a long 200* run followed by finishing sear I am going to try that next with a boneless cut.

Never have I tasted steaks at home that can hold a candle to what Cookshack units produce.

Padrefan, Those steaks look fantastic! I'd like to try them in my AQ. Did you preheat to 200? The AQ takes around 15 - 20 minutes to get to 200.

Hi Jay!

Yes preheated to 200. I am not really looking to cook them. Just trying to get that smoke flavor infused into the meat. I might try 180 next time. Or, just using the smoker tube. Anyways, they turned out great, and my families comments were "best ever dad!"

Jay, I do this similarly with my AQ, and then finish the steaks on my propane grill. I have recently decided to barely use just a minimal amount of wood, as was putting a very heavy smoke on the steaks. it was too strong, so I'm going to back off to just a few small wood chips, rather than a full chunk and test results.

PS your steaks look great Padre!

Padrefan and Soleman, thanks! This is now very high up on my agenda. Just finished doing a 4 lb pastrami, and am looking at loin backs this week. I'm shopping for steaks - my preference is usually bone-in ribeye with a large cap, do you think the extra fat will be an issue?

The fat is the best part if you get it crispy enough in the pan or on the grill. It won't be edible out of the smoker though.