Advice needed - grilling 1"+ thick steaks

[smokinbadger]

Brethren, I need your advice.

I've got some pretty thick (at least 1-1.5" thick) NY strip steaks to grill tonight, and I want to make sure they are juicy, but not too rare in the middle (target would be ~140F core temperature). I saw a recent thread on using a plank for steak, and thought this might be worth a try. I've got the following equipment available to use:

Bandera (using the grill over the firebox for direct grilling)
Big generic gasser
Lots of maple planks (1/4" and 1/2" thick)

[Note: Countdown to Klose MasterChef: 8 weeks and 6 days (estimated)]

Normally, I know how to grill a steak, but these are a little thicker than I am used to, and of course I am up for something new.

Your advice is very welcome!

 

[Wildcat]

I've never used a plank for steak but when I cook 1.5 inch steaks I get my grill temp a little lower than for normal allowing me to grill it a little longer. If I keep the grill temp the same then the outside will be done while the inside will still be way too rare.

 

[smokinbadger]

I've never used a plank for steak but when I cook 1.5 inch steaks I get my grill temp a little lower than for normal allowing me to grill it a little longer. If I keep the grill temp the same then the outside will be done while the inside will still be way too rare.

Here I go following up my own thread:

What about searing the steaks on high heat first and then going to either low direct heat or even indirect (e.g. plank) heat?

Thanks in advance!

 

[thillin]

Here I go following up my own thread:

What about searing the steaks on high heat first and then going to either low direct heat or even indirect (e.g. plank) heat?

Thanks in advance!

Sear to oven is what some steakhouses do theirs.

 

[thirdeye]

1-1/2" NY's are perfect for grilling. That plank technique is something I want to try on some steaks too. If you go that way, be sure and post a follow up.​

The standard, traditional grilling over a hot fire, around 500° at the grate is something I do often. Can't argue with the results.​

I also have a small piece of expando that I set right atop the coals. I use this for searing, then I set in the regular grate and finish the steaks on it. A little more handling is involved, but hey.....I like to play with fire!!​

There is a twist on this high temp searing called the T-Rex method. This method starts with a hot fire too. Basically it involves a thick steak seasoned with cracked pepper and kosher salt. (don't use any rub with sugar in it) Then apply a light smear of brown mustard and a light coaring of olive oil. You put a cast iron skillet on the grate and let that dude get hot. The steak gets seared in the skillet for 1 to 1-1/2 minutes per side. This develops a char-crust, not quite like blackened, but damn close. You can do the sear on the grate, but the crust is not as good. Now here is the twist.....after the sear, remove the steak and let it rest on a cutting board, tented in foil. Move the skillet somewheres safe to cool down. Rest time is 10 minutes for a 1" thick steak and 20 minutes for a 2" thick steak. This rest lets the muscles in the meat relax for maximum tenderness. During this resting time, close down your vents and let the temperature of the fire come down. After the rest, toss a handful of chips (I like the Jack Daniels chips) into the edge of the fire. The steaks go back on thr grate and finish over a medium fire for several minutes on each side until they hit the target temp you want.​

The last one is becoming my favorite. Season steaks and place into a plastic bag or vacuum bag. Put into a tub of 100° water for 1 hour. Remove from the bag and grill as usual. This hot tub method raises the internal temperature of the steak to 65° or 70° before it hits the grill. So...it is halfway done before you start grilling. What you are really doing with method is end searing until it is done. I use a medium hot fire. The cook time is real fast and the doneness will be very even through the meat.​

 

[Q_Egg]

.... I'm a bit more conservative; .. sear the steaks (~ 1 minute per side) on expando or grate right above fire. Pull the steaks, shut vents down .... insert another grate at 'normal' poisiton above lump/wood .... then some thermal mass (I use a large, very heavy gauge, stainless steel round griddle right on the grate as a heat buffer. Add another raised grate on top of the griddle to get air circulation under the meat ... and roast at around 450*F to desired doneness. I have been very pleased with this cook, but also used thicker steaks which makes it easier to avoid overcooking in the center.

 

[bbqjoe]

Even simpler, season steaks. Place on cold plate.
Eat!!!!
Don't know from medium.

 

[kickassbbq]

The Q Egg Man!!!!!
Now THAT is what a steak is supposed to look like.
YOu can cook mine any time.
Right dog gone on!!!!!
Smoke On!!!!!!!

 

[jpw23]

I dunno guys......I still like my steaks well done! Looks good though!!!

 

[Ron_L]

I sear my steaks over the coals for two minutes per side, and then move away from the coals (indirect) for about 5 minutes per side. That generally gets me medium rare on a 1 1/2 inch thick steak. You could certainly use this method on the 'dera. You may have to adjust the timing for the indirect poriton of the cooking depending on the cooker temp.

 

[Wine & Swine]

I do the same as Ron L on my Chargriller except I sear the steak on the firebox and move it over to the chamber for a bit to cook through & pick up some smoke. I almost always cook thick steaks and it really depends on how you like you meat. I enjoy a nice char on the outside and a perfect MR on the inside (not cold though) and this method works well. You could do the same on a gasser but you lose the flavor or the fire.

 

[SmokeInDaEye]

Sorry. Here's the link to the steak I finished on a wood plank. Just make sure to soak the plank for an hour so it doesn't flame up. Put it over indirect heat while you sear the steak on both side (I usually do 2 minutes, rotate half a turn for the cross hatch sear, another 2 min, flip steak & repeat).

The plank should be smoking by then so flip it over and place steak on the hot, slightly charred side of the plank (still over indirect heat) & close grill lid. Let it sit in there soaking up that nice smoke until it's where you want it doneness-wise, say 10-15 minutes. I flipped it once during this time. http://www.bbq-brethren.com/forum/showthread.php?t=21432&highlight=plank

 

[HoDeDo]

I wish this would have been on last night.... I would have tried some new tricks!!! I just cooked some nice 16oz. 1.5" ribeyes last night!

As far as how I do mine...($25 hasty bake/brinkmann professional method)
I put a nice bit of coal in and get a hot bed - raising the coals allthe way to the grates, and oil them. Then after my grill temp is reading 500 - I put them on, close lid, and sear for 75 seconds. Then open and turn the steaks 90 degrees. Close and give another 60. Open lid, flip steaks. repeat. Then, instead of flipping, I drop the coals as low as I can and toss in a large handful of pecan or hickory chips. On the hasty bake, it has a heat deflector you can slide in, or on the brinkman, you can just put in a flattened pie pan over the coals. Move the steaks to the left side of the grill, away from the lowered coals that are now providing radiant heat via the metal, and lots of smoke. The steaks are resting slightly during all this open grill work -- Once you close the lid - give them roughly 10 min (I don't flip again as it is all indirect), and the heat should be approx. 350 degrees. That will get you a nice med. rare steak.

Everyone for a city block will smell the hickory/pecan and arrive just in time to see you pull of those sexy hunks of beef, that are perfectly seared, with nice cross hatches from the original 90 turns on your sear.:twisted:

Then you can give the neighbors the Bond treatment....as you go in to enjoy them puppies.
"Hi, Joe, The name's Badger, Smokin' Badger" -

 

[tjus77]

The Q Egg Man!!!!!
Now THAT is what a steak is supposed to look like.
YOu can cook mine any time.
Right dog gone on!!!!!
Smoke On!!!!!!!

I agree, crusty outside, rare to med rare on inside.... yummm yummmm

 

[SmokeInDaEye]

Wow! Those all look great! Why the heck am I making meatloaf instead of steak?!!!!

 

[smokinbadger]

Guys-

Thanks alot for all of your ideas. I ended up using the firebox of the Bandera to sear the steaks on both sides for 90 sec. each and then transferred them to the smoke chamber for another 10 minutes at about 350F. The steaks turned out medium-rarish and were really well received. I also made some ABT's (inspired by another post today) and these were a big hit with all but my father in law, who must have got a jap which had been less effectively deveined.

Thanks again. I really appreciate all of your help.

 

[Q_Egg]

Thanks alot for all of your ideas. I ended up using the firebox of the Bandera to sear the steaks on both sides for 90 sec. each and then transferred them to the smoke chamber for another 10 minutes at about 350F.

Thanks again. I really appreciate all of your help.

It's great to see you take the inputs and adapt to your Bandera cooker for a positive result ! Glad it all worked out well.