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Old 09-17-2012, 08:52 PM
 
Location: Dallas, Texas
8,889 posts, read 10,385,951 times
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Quote:
Originally Posted by skids929 View Post
I think, emphasis on think, since I haven't been in a steak house kitchen..But I think some of them sear in a pan (flat surface) and finish in the oven, something like that.

Now I am hankering for a fine steak!
That's what I do and have had fantastic results provided I started with an incredible (read very expensive) piece of meat. You just can't get the results like you get at a steakhouse with steaks from your regular type grocery.
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Old 09-17-2012, 08:55 PM
 
Location: TX
1,098 posts, read 1,546,783 times
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I have never purposefully sought out the absolute max temp, but my BGE easily reaches 1000 for ribeyes, although I usually use it for brisket and prime rib on the low and slow side. I've made my share of shoe leather, on gas grills and charcoal, but it really is not an exaggeration that with the BGE you can at least make prime rib roast as good as most restaurants. I'm not saying I'm that good, I'm saying the BGE makes it that easy.
(fwiw get a prime, bone in rib roast (2-3 ribs). Season however you like. Let roast sit at room temp for 1-2 hours (usually I put it on the egg with an internal temp in low 60s). Sear all surfaces in steel or cast iron pan. Place temp probe in roast. Place roast on egg at 225 set up for indirect heat. Pull roast when internal temp is 136-138. Rest. Slice. Depending on size of roast the whole thing can take 3 to 5+hours. You don't have to keep checking on it and in fact should not keep opening the egg. Just monitor the grill temp and internal meat temp with a digital thermometer hooked up to the wired probe.)

And no, I don't work for BGE. I think any kamado type grill would work. I've done the same recipe finishing in oven instead of grill too, but it doesn't seem tocome out right for me that way, and the whole house smells like meat for 24 hours.
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Old 09-17-2012, 08:58 PM
 
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You guys are killing me!!

Based on what I have ate off the Egg, I don't doubt it would make pure sweet love to a Prime Rib roast.

I gotta go raid the fridge..
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Old 09-17-2012, 09:13 PM
 
Location: Dallas, Texas
8,889 posts, read 10,385,951 times
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"I have never purposefully sought out the absolute max temp, but my BGE easily reaches 1000 for ribeyes, although I usually use it for brisket and prime rib on the low and slow side."" Tyanger



Now you've done it! I would KILL for some good brisket done right!
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Old 09-17-2012, 09:28 PM
 
Location: Texas
42,368 posts, read 50,140,150 times
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Quote:
Originally Posted by skids929 View Post
I think, emphasis on think, since I haven't been in a steak house kitchen..But I think some of them sear in a pan (flat surface) and finish in the oven, something like that.

Now I am hankering for a fine steak!
That's exactly what we do, and it comes out perfect.
You can buy all sorts of beef...you just have to know where to go.
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Old 09-17-2012, 09:49 PM
 
7,367 posts, read 8,218,359 times
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Quote:
Originally Posted by skids929 View Post
I think, emphasis on think, since I haven't been in a steak house kitchen..But I think some of them sear in a pan (flat surface) and finish in the oven, something like that.

Now I am hankering for a fine steak!
That same thing works preposterously well with fish too.
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Old 09-17-2012, 09:55 PM
 
7,367 posts, read 8,218,359 times
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Quote:
Originally Posted by stan4 View Post
That's exactly what we do, and it comes out perfect.
You can buy all sorts of beef...you just have to know where to go.
Have you tried Matador Meat in Plano (Preston and Headquarters)? Trust me on this one if you haven't.
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Old 09-17-2012, 09:58 PM
 
7,367 posts, read 8,218,359 times
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For whatever it is worth. I just got a text back from a buddy who owns a nice restaurant here in town - although it is not a steakhouse. His IR oven will hold 1600 degrees F. He says a lot of steakhouses cook steaks between 1300 and 1600 degrees.
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Old 01-17-2013, 02:35 PM
 
1 posts, read 1,211 times
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Default Steak cookin'

I, although extremely late to this conversation, prefer a slow cooked piece of meat. When the meat is seared and then finished in the oven I think that really traps the juices, making the steak umpteen times more tender. Gets the center the perfect color. So I guess I'm saying I agree.
http://www.placeatperrys.com/wp-cont...5-1024x682.jpg
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