Hi All,
I normally like to just grill steaks on my charcoal grill (Charbroil Kettleman) as I can get temps up to 1000 degrees but sometimes I like to get an extra thick cut (like 2") and do a reverse sear on them. I've gotten it down pretty good with my set up and so I thought I'd share.
1st I went to my grocery store and asked the butcher to cut these 2" thick. The 1st time or two, they questioned me..."Uh, that's too thick. You'll burn 'em kid."
Then I like to let them set out at room temperature for 1 hour and a half. During this time I get my boys ready:
Pellet grill loaded with hickory pellet and I've got my charcoal grill loaded with Kingsford briquettes for the sear.
I fire up the pellet grill to 230 and let it come up to temp and settle into temp. Usually takes about 15 minutes to get to and stay nice and steady at 230. NOTE: I retrofitted my PitBoss with a PelletPro PID controller.
Then I season the steaks:
I season steaks one of 3 ways:
Seasoning method 1 (My family's favorite): Seasonall, Lemon pepper, Garlic powder and a good amount of fresh ground pepper.
Seasoning method 2 (Fast, easy & tasty): Montreal steak seasoning and then soy sauce.
Seasoning method 3 (Old School Tried & True): Salt, Garlic poweder & good amount of fresh ground pepper.
Today I went with my 1st method. Oh and I season both sides. One thing to note when seasoning 2" thick steaks is that you can go a little heavier with the seasoning than you would with a 1" steak.
Then I put the steaks on the pellet grill and cook to an internal temp of:
110 - If you want Chicago Style
120 - If you want them regular
NOTE: The above temps are for medium rare which is how we like it.
I use a wireless internal meat thermometer to monitor the steaks IT during the cooking process.
You don't have to but I like to flip my steaks once about 12 minutes into the cook.
When they get to 15 degrees BEFORE my desired internal temp, I start the charcoal up.
When the steaks get to my internal temp, pull them off the pellet grill and let them rest while the charcoal finishes getting to cooking temp.
When the charcoal is ready, put the steaks on and leave them alone for 1 1/2 minutes. Then turn 1/4 turn and leave for another 1 1/2 minutes. Then flip them over and repeat the process.
If I put a little more charcoal in, I can usually get closer to 1000 degrees. But this'll do. :)
As always, check for doneness by feel or internal temp near the last half of the grilling process.
Then I pull them off, let them rest a bit while putting our plates together. I also cut them off the bone so we have NY Strips and Filet Mignon pieces to choose from.
And...
Hope this is helpful to someone out there and happy grilling!
G-Rod
I normally like to just grill steaks on my charcoal grill (Charbroil Kettleman) as I can get temps up to 1000 degrees but sometimes I like to get an extra thick cut (like 2") and do a reverse sear on them. I've gotten it down pretty good with my set up and so I thought I'd share.
1st I went to my grocery store and asked the butcher to cut these 2" thick. The 1st time or two, they questioned me..."Uh, that's too thick. You'll burn 'em kid."
Then I like to let them set out at room temperature for 1 hour and a half. During this time I get my boys ready:
Pellet grill loaded with hickory pellet and I've got my charcoal grill loaded with Kingsford briquettes for the sear.
I fire up the pellet grill to 230 and let it come up to temp and settle into temp. Usually takes about 15 minutes to get to and stay nice and steady at 230. NOTE: I retrofitted my PitBoss with a PelletPro PID controller.
Then I season the steaks:
Seasoning method 1 (My family's favorite): Seasonall, Lemon pepper, Garlic powder and a good amount of fresh ground pepper.
Seasoning method 2 (Fast, easy & tasty): Montreal steak seasoning and then soy sauce.
Seasoning method 3 (Old School Tried & True): Salt, Garlic poweder & good amount of fresh ground pepper.
Today I went with my 1st method. Oh and I season both sides. One thing to note when seasoning 2" thick steaks is that you can go a little heavier with the seasoning than you would with a 1" steak.
Then I put the steaks on the pellet grill and cook to an internal temp of:
110 - If you want Chicago Style
120 - If you want them regular
NOTE: The above temps are for medium rare which is how we like it.
I use a wireless internal meat thermometer to monitor the steaks IT during the cooking process.
You don't have to but I like to flip my steaks once about 12 minutes into the cook.
When they get to 15 degrees BEFORE my desired internal temp, I start the charcoal up.
When the steaks get to my internal temp, pull them off the pellet grill and let them rest while the charcoal finishes getting to cooking temp.
When the charcoal is ready, put the steaks on and leave them alone for 1 1/2 minutes. Then turn 1/4 turn and leave for another 1 1/2 minutes. Then flip them over and repeat the process.
If I put a little more charcoal in, I can usually get closer to 1000 degrees. But this'll do. :)
As always, check for doneness by feel or internal temp near the last half of the grilling process.
Then I pull them off, let them rest a bit while putting our plates together. I also cut them off the bone so we have NY Strips and Filet Mignon pieces to choose from.
And...
Hope this is helpful to someone out there and happy grilling!
G-Rod
