Tucker Posted December 12, 2007 Report Share Posted December 12, 2007 We did steak Sunday night while watchin the Steelers game. Had Publix butcher cut 1.5" ribeyes, we dry aged them in the frig for 5 days, then marinated them in veryterryaki sauce for 2hrs. Got Marvin up to 750+ degrees with the sear rack in place on top of the firebox. ~30seconds each side, then moved the steaks to the upper rack and closed him up, dropped temp to 450, left them for ~5min and pulled them off, let them rest while the asparagus was grilled (~7min) My apologies for no plate shots, primal instincts took over and the devouring commenced when the veggies were ready, everyone else was focused on the game. They came out med-rare, very tasty, a little more char than I thought so nest time the sear rack will not sit on the firebox. Quote Link to comment Share on other sites More sharing options...
Tucker Posted December 12, 2007 Author Report Share Posted December 12, 2007 Pictures - Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted December 12, 2007 Report Share Posted December 12, 2007 Tucker- I over seared my last steaks, too. The issue isnt the sear grill being on the firebox, but the open lid and blast furnace temps. I have found that settling the grill at about 500 dome, and letting it heat soak for a few minutes is just about right. Keep the sear grill on the basket, put your meat on there for 60-90 seconds a side, without adjusting airflow after stabilizing the temp. then move it to the main grill to dwell until desired doneness. Open the lid only as long as you need to move or flip the meat. The benefit to placing the sear grill on the basket is to get closer to the fire, and therefore not need to consume as much charcoal to achieve high temps to sear your steaks. Quote Link to comment Share on other sites More sharing options...
Tucker Posted December 13, 2007 Author Report Share Posted December 13, 2007 Thanks for the advice Firemonkey, much appreicated. I will just have to try more steaks to get it right - aw shucks Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted December 13, 2007 Report Share Posted December 13, 2007 One trick on searing I like to use is to shut the bottom damper completely once all the coals are blazing. Surprisingly, it will choke the flames back significantly even with the dome lid wide open. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
jiarby Posted December 13, 2007 Report Share Posted December 13, 2007 That burning is the sugar in the teriyake marinade. Better to season with DP Canadian Steak rub and just glaze at the very end if at all. I'd save the teriyake for pork shops and chicken... good steak can stand on it's own. Quote Link to comment Share on other sites More sharing options...
trish Posted December 13, 2007 Report Share Posted December 13, 2007 I'm with you glenn....1 1/2 inch ribeye should not be overdressed. Quote Link to comment Share on other sites More sharing options...
Tucker Posted December 15, 2007 Author Report Share Posted December 15, 2007 jiarby - i think the variable here was the flames, i've never crusted up a steak with the vt sauce before. i will however try the DP canadian rub, always lookin for new flavors! j - thx for the temp tips i appreciate all the feedback tkr Quote Link to comment Share on other sites More sharing options...
