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Paul Fink

Paul Fink

21 hours ago, Smithy said:

Even with a 2" thick steak it sounds like too long at high heat to me. Can you set the BGE up so that there's a warm side in addition to the searing-hot side?  And do you have a meat thermometer you can use?  It would be a shame to see those lovely steaks overcooked, unless you want them well done.

 

I agree the time is too long.

I do it all with just my senses. I get a good hot fire going with some big hardwood chunks and lump charcoal.

When the fire is too hot to hold your hand over it, its ready for the steaks.

About 6 to 8 min first side and  5 min on 2nd side should do it. But this isn't SV.

Every fire is different. Every steak is different.

You should be  able to tell the how done your steak is with your finger.

If not get a good instant read thermometer & teach your self.

 

BTW a BGE isn't a Weber.  you can't do a hot side & warm side

Paul Fink

Paul Fink

21 hours ago, Smithy said:

Even with a 2" thick steak it sounds like too long at high heat to me. Can you set the BGE up so that there's a warm side in addition to the searing-hot side?  And do you have a meat thermometer you can use?  It would be a shame to see those lovely steaks overcooked, unless you want them well done.

 

I agree the time is too long.

I do it all with just my senses. I get a good hot fire going with some big hardwood chunks and lump charcoal.

When the fire is too hot to hold your hand over it, its ready for the steaks.

About 6 to 8 min first side and  5 min on 2nd side should do it.

You should be  able to tell the how done your steak is with your finger.

 

BTW a BGE isn't a Weber.  you can't do a hot side & warm side

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