Sizzling Steak


Grilling a steak house quality steak had always been something I hoped would be possible, yet never seemed to quite hit the mark. When grilling a steak under normal circumstances, I would have cooked around 400 degrees Fahrenheit which left me with a dry and generally over cooked piece of meat. In most steak houses, they tout searing at temps well above 1000 degrees, not something I want to attempt with the Egg, but I know somewhere in the 600 degree range is entirely possible. Since figuring this method out a few years ago, I’ve never grilled a steak any other way. By essentially searing the meat, you seal the juices inside and capture more flavor than by cooking for a longer time at lower heat.

Recipe:

Sizzling Steak
 
Prep time
Cook time
Total time
 
I found this method of grilling steaks from a fellow egghead, Dave Katz, and have added different flavor to cater more to my taste.
Author:
Serves: 4
Ingredients
  • Steak: Tbone, Ribeye or NY Strip
  • extra virgin olive oil (EVOO)
  • Salt Lick Rub
  • Weber Chicago Steak Seasoning
  • Kosher Salt
  • Black Pepper
Instructions
  1. Prepare the steaks about an hour before they hit the grill
  2. Spread EVOO on the steaks
  3. Add Steak Seasoning and Rub Salt Lick
  4. Add Dash of Kosher Salt and fresh cracked pepper
  5. Place the steak back into the refrigerator to be held there until the Egg is up to its needed temperature.
  6. Setup the grill for direct cooking and be sure to clean the cooking grate well, which will give nice grill marks on the finished steaks. The goal is to reach at least 600°F before grilling.
  7. The first three minutes of the cook are the same, regardless of the steak size/thickness. Ready the grill by lighting and leaving open both top and bottom vents.
  8. Once the grill is ready, place the steaks on the grill and close the top for 1½ minutes
  9. Flip and close for another 1½ minutes
  10. Depending on the thickness, your steaks could be done at this point. I always use a temperature probe to check and cook to each persons preference of done-ness.
  11. If the steaks are not quite done, keep the grill top open and flip once a minute until they reach desired internal temp. (minimum internal temperature of 145 °F)

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Serve and enjoy your own steakhouse quality steaks!

 

 

 

 

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