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Help I have GIANT steaks!

A friend brought by 3 steaks, total weight 6.83 lbs, close to 4 inches thick. He says he has grilled them but im not sure , I like charcoal, but dont know how hot it should be or how long to cook them etc, i am afraid they will burn and it was like $100 for 3 steaks.......omg please help.......

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  1. At 4 inches thick, you'll need to treat them more like a roast than a steak. (Or get them carved thinner before cooking.)

    1. What time should I be over? I'll bring some wine.

      1. I'd sous-vide to hit the appropriate internal temperature, then torch the outside with a very hot grill.

        1. Coals to one side, sear over the coals, then move over to indirect heat and cook as a roast. Get a thermometer and cook until 120F, take off the grill and let rest for 15-20 minutes. Slice.

          2 Replies
          1. re: wyogal

            I'm with wyogal, blazing hot coals on one side of the grill, sear to seal and get them FAR over to the other side (even pull the steaks off for a few minutes and dampen the coals a bit to slow it down if needed) except unless you're serving more than 3 people I'd let the individual slice it open. (whoa - edit - 2+ lb. steaks? what are these, bronto-burgers?)

            I usually wing the timing, but that thick I probably would use a thermometer too. I usually use the tongs to lift and gauge the firmness but I haven't grilled anything thicker than 2" in years

            1. re: hill food

              This is exactly how I'd play it as well. Sear it well (maybe 3 minutes each top and bottom, and don't forget to use a pair of toangs and sear the fat on the sides).

              I am usually a fan of Paul prudhommes' steak blackening spice...but not here. maybe a little salt, some pepper and a very small amount of cayenne as a rub.
              Don't forget to take them out to get them to room temp before cooking.
              ENJOY!

          2. I'd go in the French Côte de bœuf direction.

            This article has some interesting info on it:

            http://principiagastronomica.com/post/61