Regardless of what type of steak you pick, this method should work. I am partial to ribeyes, but use whatever you like.
1. Top the firebox with fresh lump.
2. Open the bottom vent, light a fire starter and walk away (leave the top open).
3. After about 10-15 minutes, you should have some of the lump ready. Close the top, make sure the top vent is completely open (no daisy wheel, just open) and walk away.
4. This is the tough part. Your egg may heat up incredible quickly, or take 30 minutes depending on various things. 750-800 degrees is what you're looking for.
1. I use a fork or other item to pierce holes on the top and bottom of my steaks. This may seem like sacrilege, but I like it. I think it helps some of the flavoring to get into the meat.
2. Once the meat is thoroughly poked, I add liquid smoke, worcestershire sauce and sprinkle with McCormick Montreal Steak Seasoning. I coat both sides and rub the seasoning into the meat with a fork.
3. Allow the steaks to come to room temperature while your egg is heating.
4. When the egg is 750-800 degrees you need to use an abundance of caution when opening the lid. High temperature gloves are a must. Make sure and "burp" the grill prior to opening to avoid backdrafts.
5. Put the steaks on the grill and shut the lid. After 1.5-2 minutes (depending on thickness), open the egg (use caution) and flip the steaks.
6. After another 1.5-2 minutes, open the egg (use caution) and flip again. Shut the bottom vent and the top vent (use the rain cover) and allow the steaks to cook for an additional 1-1.5 minutes (depending on thickness).
7. Here's where it gets interesting. Do not just open the egg. You will experience hair removal from any exposed limbs. Open the bottom vent all the way, remove the rain cover and listen. You should hear what sounds like a jet engine starting. After that, burp the grill and the steaks are done.
8. Allow your steaks to rest at least 10 minutes.
Disclaimer: I should mention that my method for cooking steaks is based on the T-Rex method as learned from the Naked Whiz Blog.
|Here is the perfect steak cooking temerature|
|Prime ribeye prior to cooking|
|Prime ribeyes after cooking. These may have been the best steaks i ever cooked|
|Bone in ribeyes|
|Seasoned prior to cooking|