steaks indirect method--have questions

[elninohese]

Question...so do you put steaks on indirect --do you put probe in middle of steak, and wait till it hits 115--then sear to 125? have dual probes is this the best way to get readings?-- how long does it take to reach 115..if you have a roaring fire indirect piece of steak? guessing 5 mins? then place it on direct to hit 125.

 

[smokinbarrles]

Depends on the thickness of the steak and how indirectly it is placed. i would assume more that 5 min. sounds like you are basically wanting to do a reverse sear may want to try searching the forum some for that topic. good luck!

 

[noboundaries]

There are multiple ways of doing it. The direct flame (sear) portion is to caramelize the meat. If your direct flame is screaming hot, that helps. Bottom line, throw it on the direct flame and check it at 1 min intervals. When you see the sear you want, flip it. I always start a timer on my phone whenever grillin' steaks.

I buy steaks that are 1 to 1-1/2" thick. I sear first, then indirect to finish. I've tried it with a reverse sear, but prefer the initial sear method.

1. Cold, thawed, or freshly purchased, steak: sear 3-4 mins per side, then indirect until 5F below target IT, anywhere from 20-40 minutes depending on my fire and the wind.
2. Semi-thawed: sear 4-6 mins per side, then indirect for 20-40 minutes.
3. Frozen solid (try it): 8 mins per side, then 25-40 mins.

Hope that helps.

 

[bbqbrett]

For me I have cooked on an average (on chimney of charcoal) fire on indirect for about 20 minutes and added some hickory chunks to the fire. After that put over the fire for about 3 mins a side and got a near perfect medium rare. The steaks were about 3/4" thick.