HOME > Chowhound > Home Cooking >

Help I have GIANT steaks!

k
KitchenNinja Apr 9, 2012 04:01 PM

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.......

  1. Click to Upload a photo (10 MB limit)
Delete
  1. b
    benbenberi RE: KitchenNinja Apr 9, 2012 04:56 PM

    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. r
      ricepad RE: KitchenNinja Apr 9, 2012 05:48 PM

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

      1. w
        wattacetti RE: KitchenNinja Apr 9, 2012 06:04 PM

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

        1. w
          wyogal RE: KitchenNinja Apr 9, 2012 06:09 PM

          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
            hill food RE: wyogal Apr 9, 2012 06:23 PM

            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
              w
              Westy RE: hill food Apr 11, 2012 01:53 PM

              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. h
            hankstramm RE: KitchenNinja Apr 9, 2012 08:43 PM

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

            This article has some interesting info on it:

            http://principiagastronomica.com/post/61

            1. c
              Cheez62 RE: KitchenNinja Apr 9, 2012 10:38 PM

              Guessing this was for today? If so, how did you cook them, and how were they?

              If you didn't cook them yet, I have another method to suggest. Similar to others mentioned, but "backward". I'd give them a reverse-sear, something like this:
              http://www.bbq-brethren.com/forum/sho...

              1. ipsedixit RE: KitchenNinja Apr 9, 2012 11:31 PM

                Those numbers don't add up.

                3 steaks. 6.8 lbs. That equals about 2.25 pounds per steak.

                Unless they are medallions or hockey pucks, I don't see how a 2.25 pound steak can be 4 inches in thickness.

                I've had NY strips that were a little over 2 pounds, and they were about 1.5 inches thick, and about 6 inches or so in length.

                1. 1POINT21GW RE: KitchenNinja Apr 10, 2012 12:10 AM

                  I respectfully disagree with the other posters. I would not cook these steaks at 4 inches thick. That's a bit extreme. You haven't mentioned what cut of beef they are, but I'm going to assume they're not a filet.

                  I'd cut them down to two steaks at 1 1/2-inches and one steak at 1-inch thick then cook them as you normally would. You could even take the 1-inch thick steak and cut it into two steaks at 1/2-inch thick and cook them directly on the coals in your grill or at your next campfire.

                  14 Replies
                  1. re: 1POINT21GW
                    hill food RE: 1POINT21GW Apr 10, 2012 12:17 AM

                    1POINT - I considered suggesting cross-cutting a new depth, but if there's a bone in there and let's face it, at that size there probably is (I'm just taking the OP's word for it however unlikely 4" may sound), I still wouldn't go to 1/2 inch unless I want a new sole for my loafers instead of dinner.

                    1. re: hill food
                      1POINT21GW RE: hill food Apr 10, 2012 08:31 PM

                      hill food,

                      Believe me, I know how 1/2 inch sounds. I'm with you 100%. I'm a dyed-in-the-wool medium-rare guy. But, when cooking meat at such an intense high heat as directly on NASA-rocket-hot coals, if the meat is any thicker than 1/2-inch, the outside burns before the center gets past rare.

                      However, using conventional cooking methods, I'm with you, I don't go below 1 1/2-inches thick.

                      But, if you've never tried cooking a steak directly on wood coals, I highly encourage you to try it. It's fast, easy, and just might be one of the very best steaks you've ever had. Plus, it's fun and easy to do for a big crowd especially when you're camping.

                      1. re: 1POINT21GW
                        hill food RE: 1POINT21GW Apr 10, 2012 08:40 PM

                        "the outside burns before the center gets past rare."

                        but that's how I LIKE it...

                        I just hate to see a nice steak ruined.

                        so directly DIRECTLY on the coals? (I get ya - real wood not charcoal) no grill at all? maybe lay small splits on top just before the meat?
                        hmm, might have to try this some day, and to think I used to be in the Scouts! glad you didn't take my comment as snark - could have been read that way.

                        1. re: hill food
                          1POINT21GW RE: hill food Apr 10, 2012 09:58 PM

                          Yep. Directly on the coals. You can do it with either natural lump charcoal or coals that came from burning regular hardwood. Like you said, just no briquettes.

                          And, I'm not sure if you're being sarcastic regarding liking the outside of your steak burned or not, but when I say burned I mean black, dry, and tough - not seared or even charred.

                          If you ever do try it I'd like to hear what you think of it. I know 1/2-inch sounds like heresy, but it's the only way to go when you're cooking them directly on the coals - trust me. I've tried every possible thickness.

                          The cool thing about cooking them directly on the coals is you eliminate any air between the heat source and the meat so you, therefore, eliminate flare-ups. So, you can get a very nice sear on the meat without the chance of burning or charring it too much.

                          If you do decide to do this, simply season them with kosher salt before putting them on the coals. If you want pepper on them, add it after they come off the heat so it doesn't burn and become bitter.

                          1. re: 1POINT21GW
                            hill food RE: 1POINT21GW Apr 11, 2012 12:13 AM

                            oh I'm being quite sincere (I can debate technique 'til the cows wander away out of sheer boredom). I usually grill for family and I think they'd freak over the idea of ashes, but I WILL try this for myself, it makes a lot of sense now that I think of it. later this year I expect friends in better weather for a cook out, so...a dress rehearsal is called for. it sounds like a good process (and then the coals are going for the kids s'mores)

                            1. re: hill food
                              1POINT21GW RE: hill food Apr 11, 2012 10:19 AM

                              Once you get a good bed of coals, use a piece of cardboard to fan the coals or a hair dryer to blow the coals off. This will get any loose ash out of the way. Then, immediately place your steaks on the coals. Only plan on using half of the coals because when you go to flip the steaks, you'll want to flip them onto fresh coals. You won't get as good results if you flip them back onto the same coals because they have been deprived of oxygen and, therefore, will be dying and not hot enough any more. Once you flip the steaks onto the fresh coals, the originally used coals will begin to come back to life for later use if you'll need them.

                              If you truly do like your steaks burnt on the outside, you very well may want to experiment with slightly thicker steaks in order to get the outside to burn at the same time the interior is done to your likeness.

                              By the way, don't feel bad - I was in Scouts too and we never did anything like this either.

                              1. re: 1POINT21GW
                                j
                                johnnyb510 RE: 1POINT21GW Apr 11, 2012 10:53 AM

                                I sometimes get very thick Porterhouse steaks. I also, use 2 grills..one , real charcoal and the other a new Char-broil infrared gas grill (which doesn't get hot enough to sear a steak)...I season the steaks, salt pepper and a little olive oil...sear on each side on screaming hot charcoal grill (using cover to keep down the flames) then transfer to the gas grill , with closed lid, turning with tongs every few minutes....till the correct temp...a steak this thick should require a thermometer for desired doneness....Too bad my Gas grill cannot do this on it's own..

                                1. re: 1POINT21GW
                                  dave_c RE: 1POINT21GW Apr 11, 2012 11:06 AM

                                  Alton Brown cooked flank steak directly on lump charcoal.

                                  Also, I remember looking through the Scout Handbook (Circa Early 70's) where they had instructions on cooking a steak directly on the coals. Come to think about it, I never got my cooking merit badge.

                                  1. re: dave_c
                                    k
                                    KitchenNinja RE: dave_c Apr 11, 2012 08:34 PM

                                    Hey everybody thanks alot, this is the first thing i ever posted up here. Got a bit intimidated and cut em into 2" steaks, real hot coals ( sorry i like charcoal) 6 min and 6 min, suuuper rare and a bit crispy, but melted like butter, first time ive tried all grass fed , no hormone beef. Thanks again for the feedback though :)

                                    1. re: KitchenNinja
                                      hill food RE: KitchenNinja Apr 11, 2012 08:55 PM

                                      hey don't apologize for using real fire (as in not gas) to us. we can just take that whole debate over to another thread (Oak? OAK? DOMESTIC OAK? you moron! it's a mix of Hickory and Walnut sprinkled with Pecan husks, dried and stored under a pile of cow dung for 30 years and rotated every 6 months or it's NOTHING!)

                                      life's too short. glad it worked and anyway 2" just sounds more manageable in the first place, from the grill to the table.

                                  2. re: 1POINT21GW
                                    hill food RE: 1POINT21GW Apr 11, 2012 08:30 PM

                                    grilled tonight, it was a decent thickness (3/4 - 1") so I didn't use this approach. but I did raise the grate so it was RIGHT under the grill, no pepper just salt, garlic powder, rosemary and a splash of olive oil (it was sort of lean) great grill marks, nice char, with a soft rare center. I guess I got so used to my non-adjustable Weber playing with the vertical proximity didn't occur to me. next time I grill beef and it's a thin cut...

                                    stuff is too expensive to play around with the good cuts these days.

                                    1. re: 1POINT21GW
                                      s
                                      SteveG RE: 1POINT21GW Apr 12, 2012 01:25 PM

                                      Never thought to apply this to "sticky" items like meat! Some Mexican friends once made a quick little fire out of sticks, which quickly burned down to small coals. Then they put tortillas directly on the coals after smoothing them out, and made quesadillas. Very little, if any, ash gets on them. Ash from clean wood is harmless anyway--and some cheeses now have a layer of "vegetable" ash for flavor in the middle.

                                      1. re: SteveG
                                        hill food RE: SteveG Apr 12, 2012 08:51 PM

                                        I don't have an ash problem, I was thinking of others. but you just reminded me of making sopapillas once in NM over a fire.so thanks! that was a good day.

                                        1. re: SteveG
                                          1POINT21GW RE: SteveG Apr 12, 2012 11:04 PM

                                          Well, the stickiness you refer to actually helps you. It tells you when your meat is ready to be flipped. If you go to flip your meat and some of the coals are still stuck to the bottom, just let it cook a little more until the meat releases from the coals, then flip it.

                                          One coal stuck to the bottom is OK - simply flip the meat and pull off the coal. But, if several are stuck to the bottom, let it cook more.

                          2. Hank Hanover RE: KitchenNinja Apr 13, 2012 10:55 AM

                            Either he/she was exaggerating or roast needs to be put in the freezer for 30 minutes and then cut in half. Even if they are 3 inches, I would cut them in half.

                            Show Hidden Posts