|A Manly Meal|
|Now That's a STEAK!|
To cook a steak this big you can't just throw it on the grates and hope for the best, the outside will burn before the middle even begins to cook. Nope, this was a $35 steak and I didn't want to screw it up. A little reverse sear courtship was in order. I was going to be spending a bit of time with this beauty, so it was my intention to make the most of it. I set the stage by filling the Big Green Egg with mesquite charcoal and dropping in the plate setter and a drip pan with a little bit of water in it. I cooked the steak for about 90 minutes at 200ºF and let it just bask in the smoke. When the internal temp hit 100ºF I pulled it off, covered it in foil and let it rest for about 30 minutes while I set up my BGE for the sear. I like the long rest time, it helps me control the temp of the meat and not overcook it. Mrs. AlbuKirky gets really pissed off when I overcook her steak.
|The Perfect Steak Rub|
After each flip I brushed the hot side of the steak with melted butter and crushed garlic.
I didn't really keep track of the number of flips, I just kept working it until I achieved a nice dark mahogany color on the crust. There is a fine line between charred and burnt and I didn't want to cross it. There's a school of thought that you should flip your steak only once, but if that's the case, you miss out on a lot the flavor created in the crust. At a certain temperature, the denatured proteins recombine with the sugars on the surface of the meat to create that "meaty" flavor we all know and love. This is known as the Maillard Reaction. Multiple flips ensure that most of the surface area of the meat will connect with the grates/grill at some point and maximize the potential for the Maillard Reaction to work it's scientific magic, thus forming a bold, flavorful crust.
|Searing the Steak|
|Dinner is Served|