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MMMM, that steak house flavor

post #1 of 13
Thread Starter 
I had a thought a few days ago to try and get that steak house flavor on some rib-eyes. Here is what i did. Got a cast iron grate for a medium BGE. I don't have an egg, thats why I was reduced to this process.



Seasoned it and then put it on top of the charcoal basket to the drum, notice the removable upper grate for the charcoal when grilling.



Fired up some lump



poured it into the basket and put the grate on



had some clarified butter with Herbs de Provence added



put the meat on the hot grate. Sizzle!!



when nearly done splashed on a little butter, flipped and splashed on the other side too. This part was fun, big giant flames!! Sorry no pics.

Here is the steak after a 5 minute tenting under foil



and my modest meal



No that was not all I ate, The wife and I polished off all of it. Sparky the dog got to partake of some, too.

Will definitely do this again. The steak had a wonderful char flavor and was cooked very well. I do not know how hot the grate temp was cuz the Thermapen only read to 600*. Damn hot though.

And for those with inquiring minds, yes the table did get a bit singed under the basket, sit it on bricks next time.
post #2 of 13
That looks great - I'll take one please.
post #3 of 13
Looks good enough to eat. biggrin.gif Nice job.
post #4 of 13
Great (grate?), but very simple idea. Looks effective. I think I'll steal it.
post #5 of 13
good looking meats-and ya I use bricks under a few things too.
post #6 of 13
Thats funny, i also did Pan seared steak last night. I gotta tell you, best steak I ever ate. Here is how we do it. If you do not have an exhaust fan in your kitchen, you WILL get a houseful of smoke with this method, unless you transfer the searing part to the grill. ANyway, here is how I do pan seared steaks (Has nothing to do with smoking, sorry, lol).

I take an Iron skillet and put it in the oven. I turn the oven on 500 and leave the skillet in the oven while the oven gets to temp.

Once the oven hits 500 I take the skillet out and place it on a burner that I already have turned on high. I let the skillet sit on the burner on high for 5 - 7 more minutes. Intense heat.

We like NY Strips. I brush a little saffron oil (avoid Olive Oil for this, burn temp is too low) on each side of the steaks, and season with Sea Salt and fresh ground pepper.

Once the pan is ready, I drop the steaks into the pan on the burner (This is where all the smoke comes from). I sear each side for 45 seconds. Makes an very nice outter crust.

Once each side is seared for 45 seconds, I then put the skillet back into the oven (still on 500) for 3 minutes per side for a nice medium steak. I remove from oven, remove from pan, I put a pat of butter on top of each steak and tent with foil for about 3 - 4 minutes.

Talk about melt in your mouth, and flavorfull. I like pan seared steaks better than a grilled steak now. mmmmmmmmmmmmmmmmmmmmmmm

Now I am hungry. lol
post #7 of 13
Looks awesome. Fine looking ribeyes.
post #8 of 13
Great minds think alike! PDT_Armataz_01_22.gif

I actually did this for the first time on Sunday....it was awesome.

I had a scrap piece of VERY heavy duty expanded metal, that was about 12 x 16" - just a tad larger than my charcoal basket. I was doing pulled pork for a going away party on Sun. night. I wasn't expected to show up with the meat until 8 pm, but in the meantime the Mrs. and I were plenty hungry by 6:00!

I just threw the scrap piece over my charcoal basket that was already doing it's think in the smoker, and 5 minutes later we had perfectly charred med. - med. rare sirloins. I will do this again for sure.
post #9 of 13
Fine looking rig and nicely cooked piece of meat.
post #10 of 13
Looks awesome!
post #11 of 13
I'm likin the grill idea....great lookin steaks!!
post #12 of 13
looks darn good pal!
post #13 of 13
Quote:
Originally Posted by DaSmoker View Post

Thats funny, i also did Pan seared steak last night. I gotta tell you, best steak I ever ate. Here is how we do it. If you do not have an exhaust fan in your kitchen, you WILL get a houseful of smoke with this method, unless you transfer the searing part to the grill. ANyway, here is how I do pan seared steaks (Has nothing to do with smoking, sorry, lol).

I take an Iron skillet and put it in the oven. I turn the oven on 500 and leave the skillet in the oven while the oven gets to temp.

Once the oven hits 500 I take the skillet out and place it on a burner that I already have turned on high. I let the skillet sit on the burner on high for 5 - 7 more minutes. Intense heat.

We like NY Strips. I brush a little saffron oil (avoid Olive Oil for this, burn temp is too low) on each side of the steaks, and season with Sea Salt and fresh ground pepper.

Once the pan is ready, I drop the steaks into the pan on the burner (This is where all the smoke comes from). I sear each side for 45 seconds. Makes an very nice outter crust.

Once each side is seared for 45 seconds, I then put the skillet back into the oven (still on 500) for 3 minutes per side for a nice medium steak. I remove from oven, remove from pan, I put a pat of butter on top of each steak and tent with foil for about 3 - 4 minutes.

Talk about melt in your mouth, and flavorfull. I like pan seared steaks better than a grilled steak now. mmmmmmmmmmmmmmmmmmmmmmm

Now I am hungry. lol

I will try this soon! 

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