Steak
- Thread starter Cowboy1955
- Start date
Jimsmokes
Well-known member
Mmm my favorite. Time and temp? Never tried one on the 1150
OP
OP
225 degrees and pulled at 130 degrees internal temperature for medium rare.
Dad_Roman
Active member
So mamma and I prefer ribeyes or filet (tenderloin). Room temp, SPG rub followed by a butter coating.
Since its just us two, I have a fish basket that makes everything really simple because I never handle them after prep.
Usually run @ 400 just for full fire effect. Open baffle and put steaks (basket) on fire. Roughly 4 minutes each side and done!
SO simple yet soooo delicious. A perfect med/rare with a slight sear. A real treat mid week on a work night. Big batch of veg in the steamer and you have the BEST dinner with minimal time and minimal clean up.
Burgers the same way cept maybe 5-6 minutes a side.
Since its just us two, I have a fish basket that makes everything really simple because I never handle them after prep.
Usually run @ 400 just for full fire effect. Open baffle and put steaks (basket) on fire. Roughly 4 minutes each side and done!
SO simple yet soooo delicious. A perfect med/rare with a slight sear. A real treat mid week on a work night. Big batch of veg in the steamer and you have the BEST dinner with minimal time and minimal clean up.
Burgers the same way cept maybe 5-6 minutes a side.
This is my go-to method as well (minus the basket). 400°F - 4 min per side - open baffle, nice char and perfect medium rare. Of course timing can change based on thickness. This timing is for the normal store bought thickness of most steaks. The Wife and I like to split a nice big ribeye (she likes the heart, and I like the tail and cap). We normally get a 16-22 oz steak and love it. Great to see others like this method...
