Need to cook 12 steaks tomorrow. Had the butcher cut ribeyes to 1-1/2" thick. To please everyone eating, most will be medium rare-medium, but a couple will be medium well-well. I'm thinking reverse sear, but would like some opinions. I have a pellet grill, cast iron, and charcoal. I typically only cook two steaks for the wife and I, so this should be interesting. Pictures added to verify I'm not completely useless in the kitchen.

Well you start by asking the medium well people to not attend. That should free up some beef and time, other than that season the beef, grill, and kill beers.

Well Bobby, we ask those people politely, yet firmly, to leave.

What TRex said!

You take yours and the rest of the ready to eat steaks off and hand the tongs to the person with no taste buds and tell them you did your job and they are responsible for everything that happens next.

I always cook how I want. The in-laws in the past have said it was still raw, I showed them where the microwave was. I don't complain when I eat their church lady casseroles.

My man. Got exactly what I was laying down

This is why I love this board. Any thoughts on the correctly cooked steaks? I only have a cast iron griddle and one cast iron pan. I typically sear on cast iron, but needing to do a dozen steaks could be problematic. I haven't seared over charcoal in a long time, but I can definitely sear more at once.

Seriously, I would precook everything to rare and keep in an oven, take out and finish on a grill. Better yet, sous vide them all to 128 and finish to order on a ripping hot grill or plancha.

Assuming you have enough cooking surface you put the steaks on at various times (well done first, then done, medium, medium rare, rare) so that they all finish at the same time.

Hmm

With 12 steaks I'd forgo using the cast iron to sear them initially.

I'd get that cast iron smoking hot tho.

1. Season heavy salt/pepper
2. Stick on hot charcoal grill and leave for 4 mins or whatever time gets you a decent crust.
3. Melt sticks of butter and thyme/rosemary/garlic in hot skillet.
4. Remove steaks from grill place in hot skillet uncooked side down, spoon butter mixture on top and throw in pellet smoker at about 400 degrees and cook to desired internal temp
5. Remove, spoon more butter mixture on top, rest and serve.

If you have a helping hand uou can do in batches. As the first couple come off and go into the smoker, you do the 2nd batch and just rotate. Can put in oven on warm after rest to keep in range and serve all at once.

Forgiveness on slightly less than perfection is given when you're cooking steaks at home for a large crowd

I'd reverse sear. Put them all on the pellet at 225 with some light smoke until they reach 110.

Then fire up the charcoal grill. Throw on mesquite chips/chunks as needed.

Start searing the more well done ones so they have longer to rest since they will be drier. I'd guess 3-4 minutes a side flipping every minute or so of you have good flames.

Do the rare-medium rare ones around 2 mins a side flipping every minute.

A good temp gauge is your friend.

Good luck!

Be cautious w a reverse sear on a 1-1.5 inch steak. You'll reach yourdesired internal temp very quickly w a thinner steak, so be sure to use a remote thermometer or probe them frequently. Depending on smoker temp your initial smoke could be done in 20-25 mins w a thin steak. Depends on your set up and smoker temp and desired pull point for rare vs medium well.

Sous vide like the steakhouses do. Easy answer

For the two that want medium well, id cook the hell out of them up front, sit them aside in the grill somewhere, then make sure the the medium rare steaks are done properly. I would not care if the medium well were dry as a bone.

12 steaks, medium rare.

"We don't serve no ******* trout. So either you don't want the baked potato, or you don't want the green beans"

Sous vide is the right answer

I am doing 10 tomahawks for Father's Day tomorrow. I plan on doing the following

- Smoking at 225 until 120 internal
- Searing over a raging fire for 30 seconds - 1 minute a side

We shall see. I don't think there is much room for error here.

Love your plan, but maybe reconsider the 120 internal. I often pull mine 105-110 max if I'm going to let them rest while I get my fire hot for the final sear. I ask for 1.75-2 inch cuts. This works great for Picanha steaks cut this thick. You can always sear and if they are undercooked for your guests, put back on indirect for a few minutes. Can't undo it if you blow past rare/medium rare during the sear.

This was a reverse sear tri tip pulled at 110. Upside down grates and a roaring charcoal fire. 1-2 mins per side. Rested 20 before slicing.

Good luck to everyone working on a pit tomorrow. It's WAY too hot and dry for me to go out there and fire mine up.

jwoodmd said:

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12 steaks, medium rare.

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This was perfect for this thread.

Time to get started. Smoker is running at 250 and charcoal grill is heating up to 600.

BCStalk said:

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Time to get started. Smoker is running at 250 and charcoal grill is heating up to 600.

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Beautiful steaks. So sad to know you're already planning to **** up some of them.

Shallowminded14 said:

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I am doing 10 tomahawks for Father's Day tomorrow. I plan on doing the following

- Smoking at 225 until 120 internal
- Searing over a raging fire for 30 seconds - 1 minute a side

We shall see. I don't think there is much room for error here.

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Welp I smoked tomahawk on new pellet grill I got him for Father's Day. I smoked it to 120 then seared it for about a minute each side on the sear thing on the pellet grill. Let it rest 15 min and cut and he says, "it's pretty rare." But then he proceeds to get more after his first serving.

Would love to know how you created that baked potato in the first picture. That's really creative!

Also, awesome looking chuck end ribeyes. Love the heavy star fat and spinalis

The potatoes are hasselback potatoes. My family always cooked them. I usually set two 3/8 dowels down on both sides of the potato and cut 3/16-1/4" slices partially through. The magic comes with the butter stuffed between each slice. Salt and pepper the top and cook on the smoker. After they are done, I cover it with cheese. They are amazing.

Also the final 3 steaks went on. All but two pulled at 125-130.

Smoked at 250 until 120 internal
Threw over a raging hot fire for a minute or so a side

Don't have any pictures of the steak cut but they didn't suck……

In my experience the ones that want theirs cooked past medium rare are women, who eat less. So I like to get them thinner steaks and cook everything the same amount of time.

You need a flat iron skillet on that grill!

Did a beef tenderloin for the family yesterday. Fed 10.

Smoked at 250* on the primo for about 90 minutes.

Cast iron on power burner. Super hot.

Took off smoker at 110* throughout.

Cast iron about 5 minutes each side. Let rest for 10 minutes.

1990AG said:

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Sous vide like the steakhouses do. Easy answer

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Yep easy way to get everything perfect. Then super high temp sear for Malliard reaction.

Got a tomahawk steak for my son's birthday. I was going to smoke it on my Akorn around 250 and then reverse sear it. If I seared it on a propane grill, would the gas grill flavor make it taste funny with the charcoal flavor? I've never gotten the Akorn over 500 so I'm not sure how long it would take to get it there, but I think it would also be dirty smoke trying to get it there as fast as possible. Just trying to figure out the best way to cook it.

It's about 2.5 pounds and 3 inches thick. About how long would you expect it to take to get it to 125? I want to be able to time it out right for lunch.

I've done this. Sear it on a cast iron that's been heated.


I think I did mine at 225* on my ceramic smoker. Pulled at 120 (to be safe). I think it was about 90 minutes?

3" is real thick. I'd say probably 2 hours. Depends on temp of the meat when it goes on.

I seared on all sides for about 2-3 minutes in each side. Pull at 130 as it'll keep cooking.

Pretty damn good.

Recently did a beef tenderloin like this. Family said it was the best thing I've ever done.