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Old 09-19-2007, 06:12 PM   #1
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Monster Steak

DH is cooking an enormous hand cut prime sirloin tonight. It's supposed to be an inch a quarter thick, but it's closer to an inch and a half, and it weighs about 3 lbs.
He plans to sear it on real high heat, then let it stand. We want it a little less done than medium-rare.
Thing being, he doesn't really have a feel for how long to sear a steak that thick. Does anyone have suggestions?

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Old 09-19-2007, 06:15 PM   #2
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An inch and a half is pretty thick for high heat searing. It may well end up too cooked on the outside before it gets properly done on the inside. When I have a thick cut of steak I start it on a high temp to sear it but then put it down lower so that it doesn't overcook the outside.
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Old 09-19-2007, 06:52 PM   #3
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Oven help always helps.
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Old 09-19-2007, 06:55 PM   #4
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cook it like you would a london broil ...
3-5 mins per side to sear ... or longer depending on the temp of
your fire .. it will release when it is ready ..
then if you want .. i would say set to the side close the lid
and cook for 10 - 12 mins ..
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Old 09-19-2007, 06:58 PM   #5
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What about a meat thermometer?
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Old 09-19-2007, 07:58 PM   #6
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I should have explained that I like my steaks Philadelphia style...charred on the outside, and rare on the inside. I say rare with reservations, as the true rare steak is still cool inside, and I like mine warm and just starting to cook, which is actually medium-rare. But, in most restaurants, I have to order rare to get what I want.

DH is planning on taking the steak off the grill after it's seared, wrapping it in foil and letting it stand. What temperature do you think we should aim for?
Or do you think we should, indeed, leave it on the grill for a while?
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Old 09-19-2007, 09:06 PM   #7
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Sorry, Connie. Can't help you. I just like the "moo" slapped out of my steaks. I'm one of those weird folks who likes steak tartare.
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Old 09-19-2007, 10:59 PM   #8
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Probably a bit late to the table so to speak, but I'd shoot for 130 degrees.
My 3/4 inch ribeye the other night was just barely past rare at that temp
in the center.

Katie... do you snack on lean raw cow while slicing it up for cooking?
YUMMMM!!!
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Old 09-20-2007, 12:17 AM   #9
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Let us know how it turned out Constance. We have a 2 1/4 inch Porterhouse drying out a bit in the downstairs fridge and I have been wondering how to cook it.

Couldn't pass it up. They opened a new supermarket in the area about two weeks ago and they have some good sales. Got the Angus steak for $5.99/lb.
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Old 09-20-2007, 12:58 AM   #10
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Quote:
Originally Posted by GrillingFool View Post
Katie... do you snack on lean raw cow while slicing it up for cooking?
YUMMMM!!!
Yep! Ala Rosemary's Baby. I know some folks think this is disgusting but I love it. Always "test" my ground beef before I put up for the freezer, too. Can't be too careful, you know.
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