OutbackMatt Posted March 8, 2014 Report Share Posted March 8, 2014 It's a beautiful long weekend down in this part of the world (Oz). So I thought I'd do my first steak cook. I did a beautiful low and slow prime rib last weekend, but I'm not counting that. So to christen my KK, I picked these babies up. If anyone would care to give me any suggestions on the best way to cook these I'd love to hear some ideas. Thanks, Matt Quote Link to comment Share on other sites More sharing options...
Hector Posted March 8, 2014 Report Share Posted March 8, 2014 Matt Mine recipe would be very simple. I regularly cook Sher Wagyu steaks. All I do is rub on a little olive oil, then simply add a lot of freshly cracked pepper and plenty of salt. Get the KK upto 550F using nice chunky lump charcoal, leave in the lower grill, leave the KK for 40 mins or so until the charcoal is going white. Place the steak on for 3-4 each side for medium-rare depending on the thickness. Less if the steak is less than 25mm thick. http://komodokamado.com/forum/topic/4783-wagyu-porterhouse-striploin/ These were the ones we tried. They should be fantastic Hector Quote Link to comment Share on other sites More sharing options...
5698k Posted March 8, 2014 Report Share Posted March 8, 2014 I'm assuming you've vented your kk. Get it hot, 700°+. Use the lower grill, not the reversible one. Sea salt, a bit more than you might think, pepper only. For 1.5" thick steaks, medium rare, 3 minutes lid closed, 30 seconds lid open. Flip, repeat, you're done. <br /> <br /> <br /> Robert Quote Link to comment Share on other sites More sharing options...
OutbackMatt Posted March 8, 2014 Author Report Share Posted March 8, 2014 Thanks for the replies folks. Yes KK has been vented thoroughly With the salt, how long do you leave the salt on before cooking. When I smoked the prime rib, I salted them for 24 hours. Should I do this with the steaks as well? Quote Link to comment Share on other sites More sharing options...
Hector Posted March 8, 2014 Report Share Posted March 8, 2014 Matt I've seen some on here salting for a few hours but I just put it on 15 mins before I cook and leave it out at room temp, for this time. It will take more salt and pepper than you think. http://youtu.be/VsYteq3hbFA Check out this video using the salting method. Remember the photos Hector Quote Link to comment Share on other sites More sharing options...
OutbackMatt Posted March 8, 2014 Author Report Share Posted March 8, 2014 I watched one of this guy's videos when I was looking to buy a new grill. I could really relate to the whole drinking wine in the back yard, talking about food and talking about his lovely lady. What more is there to life? Quote Link to comment Share on other sites More sharing options...
5698k Posted March 8, 2014 Report Share Posted March 8, 2014 Just add the salt a few minutes before your cook. Its the high heat process that will give the flavor. The 30 second direct flame will have the carmelizing effect on the salt, as well as the meat. <br /> <br /> <br /> Robert Quote Link to comment Share on other sites More sharing options...
5698k Posted March 8, 2014 Report Share Posted March 8, 2014 I did a method in which the steaks were coated completely in salt for about an hour, washed, then cooked. If you're cooking shoe leather, this will tenderize it. If you have a good piece of beef, it will be flavorless mush. <br /> <br /> <br /> Robert Quote Link to comment Share on other sites More sharing options...
mguerra Posted March 9, 2014 Report Share Posted March 9, 2014 There's lots of steak methods. Try this one once. Get the fire between 300 to 400 degrees, it's not critical. Roast the steak up high above the fire, on the main grill, with the lid closed. You will flip it once, let it cook on the first side for about seven to ten minutes and flip it. Now you will finish it by internal temp, not time. What temp? Experience will tell you what you like. This method keeps the steak in the closed KK longer than a quick grill down on the fire. It gets more smoke. It cooks evenly throughout. You can sear it at the end, or not. We just take ours off, no sear. If you like it charred outside and raw in the middle, this is not your method! If you sear it, the fire temp up in the dome is irrelevant. You just put it down right on the fire with the sear grill for a few moments. Everybody likes their steaks different, this is just one you might like to try. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 9, 2014 Report Share Posted March 9, 2014 Hey Doc, long time, no posts!! Glad to have you (and your sage advice) back on the Forum! Quote Link to comment Share on other sites More sharing options...
mguerra Posted March 9, 2014 Report Share Posted March 9, 2014 The forum was so screwy for a while it just frustrated me and I wasn't interested. Seems good now. I do miss that "View unread posts" button. Maybe the "view new content" is basically the same. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted March 9, 2014 Report Share Posted March 9, 2014 ^ you can filter what type of content on the left side of the "View New Content" window; much more user friendly now. Quote Link to comment Share on other sites More sharing options...
mguerra Posted March 9, 2014 Report Share Posted March 9, 2014 Ok I looked at it more carefully, the left side. Perfect! Thanks for the heads up. Quote Link to comment Share on other sites More sharing options...
OutbackMatt Posted March 16, 2014 Author Report Share Posted March 16, 2014 OK, so a week late with getting these on the grill, but it had a happy ending. This was the first cook I have done on the KK at maximum warp speed. How much fun is it! Quote Link to comment Share on other sites More sharing options...
tony b Posted March 18, 2014 Report Share Posted March 18, 2014 No pictures, it didn't happen! (Forum Rule #1) Quote Link to comment Share on other sites More sharing options...
