I live in a small town, so I have had to learn to cook steaks out of necessity.
TJ i 100% agree with you. I have a big green egg, and i LOVE it.
Like others have said, by the best beef you can. It makes a HUGE difference. I love tenderloin or ribeye.
I try to buy choice or better, and recently, I have started the process of developing a technique to dry age my own beef. I actually have some wagyu cows on my ranch, and I will be doing some muscle biopsys soon to see if they will be prime grade.
I usually bring the meat to room temp at least a few hours prior to cooking. often I add melted butter, fresh time and fresh rosemary.
I buy a salt and pepper mix from my favorite BBQ joint in south texas. The BBQ place sales it online. coopers BBQ in llano texas.
I have evolved my technique over the years. Currently, I use Pellets to impregnate smoke into the meat. I use a smoking tube inside my egg. This allows me to smoke for 30-45 minutes, but keeps the meet from cooking too much. I and my guests often like rare meat, and sometimes it is difficult to get this rare with that much heat that long.
After I get the smoke on the meat, I then get the egg up to 400 ish. I cook on direct heat and cook it to almost desired temp. while this is occurring, I have a searing station that is heating to 1400 degrees. This allows me to sear the meat without cooking the core too much. I love the crust on the meet. I try to get the crust of the "grill hash" on the whole external surface.
Ill try to get some picture of my setup and steaks!
DRP
