cooking steak advice

Somtimes it just has to be done, anyone fancy a ribeye?

Re: cooking steak advice

Postby aris » 09 Mar 2014, 09:45

You will have to buy another one then :lol: :lol: :lol:
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Re: cooking steak advice

Postby robgunby » 09 Mar 2014, 18:05

One man's quest for advice on cooking a steak turns into a mourners role call for Keith's forerib. Four pages long noless! I love this forum :D
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Re: cooking steak advice

Postby Scorpio » 23 Mar 2014, 10:06

What a great thread

I like my steak med rare to rare and have found that 180 seconds each side for a decent cut, followed by a basting on the hot plate with tarragon butter, topped with chives is rather awesome
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Re: cooking steak advice

Postby Nutty » 02 Jul 2014, 19:54

I am cooking a 1.2 kilo forerib steak this friday, will be hitting it with some direct heat then indirect with probe in till it reaches temp.

Will post pics if I don't mess it up ;)
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Re: cooking steak advice

Postby Nutty » 04 Jul 2014, 22:16

So heres a few pics of my steak. 1.2 Kilos of lovely beef! Cook went quite well. I'll mention a few learning experiences later. Onto the pictures!

Steak covered in T&G steak rub.
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Getting the char done on exterior.
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Moving to indirect, with butter on top.
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The cut!
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After giving both sides a good sear I moved it indirect with a foil screen, and placed some seasoned butter on top to melt during the rest of the cook. Inserted probe and closed lid. I removed the steak when the internal temp hit 53 C, I should have removed it when it hit 50, but I can never remember when is the optimal temp. I would've preferred it a bit more rarer.

I then added a little bit more butter, and some foil over to rest for 10 minutes, well it should've been 10 minutes but the chips were already done 10 minutes ago! ;)

All in all, turned out very good.. didn't manage to eat the whole lot, kept a bit over to use in a steak chilli. But the flavour was awesome. Could've possibly done with some wood chunks for more smokeyness. The lumpwood I used from Treewood burns very clean.

Still its all learning, it'll be even better next time :)
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Re: cooking steak advice

Postby TakingtheBrisket » 04 Jul 2014, 23:34

Looks nice mate. Usually 50oC for rare and 55oC med rare but take it off and rest 5oC below target temp, another tip is to turn it whilst resting ;-)


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Re: cooking steak advice

Postby Clayfish » 22 Jul 2014, 13:19

Reverse sear for large cuts every time for me.

Single bone rib roast rubbed with Montreal Seak and reverse seared to serve two.

BBQ indirectly with lid on
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Flip when internal temp reaches 90F
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Put it directly over the coals when IT reaches 110F
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Flip and rotate as required to reduce flare-ups and create a lovely crust
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Rest for 10 minutes under foil then carve into slices
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Serve alongside mash with truffle oil and broad beans straight from the garden
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Re: cooking steak advice

Postby Nutty » 22 Jul 2014, 17:05

Ive started experimenting with reverse sear. Cooking slow for about an hour, then resting then searing.

Might post more beefy pics next time :)
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Re: cooking steak advice

Postby JEC » 22 Jul 2014, 19:25

Nutty wrote:Ive started experimenting with reverse sear. Cooking slow for about an hour, then resting then searing.

Might post more beefy pics next time :)


Look forward to that love a picture of a nice steak
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