So we all know that steaks like to be cooked HOT.  I’ve cooked plenty of steaks this way & as long as they have good marbling, they come out great.  This usually means steaks like a Rib Eye in the USDA Choice category at a minimum.

Carrie and I stoked the Egg one eve and whipped out this amazing steak cooked at over 700 degrees in the Egg.  Keep in mind that as long as the internal temps in a steak stay around 120 -125 degrees – the meat stays red and juicy inside.  When the temps get higher than that, the steak begins to cook through.  Your job as a BBQ master is to cook that steak in as little time as it takes to lightly char the exterior & leave a tender pink interior with as little grey around the edges of the pink as possible.  Of course if the preference is more of a medium or we done steak -LOWER the temps at which you cook it.

For what is’s worth, many steak afficionados love the Medium Rare steak & that is my taste as well…

We used some of the Rub Co. “Santa Maria” product as our base & added butter, garlic & rosemary near the end.   I like to add the herbal ingredients late in the cook so that the flame doesn’t just burn them off – you can see the coarse garlic & rosemary in the photos.

If you haven’t tried this style of steak cooking – it will probably take some practice – everything happens pretty fast.  Don’t give up, as the reward is all the equal of a Morton’s, Ruth’s Chris etc. type of steak -except the price!  So go fire that BBQ, get your self a great cut of meat and go to work!

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