068/18 – Sirloin Steaks:
In my last order with The Ginger Pig they added in a couple of Sirloin Steaks for me to try. Thanks very much!
2x250g Sirloin Steaks from The Ginger Pig for £18.50.
On my first attempted Steak cook on my Kamado Joe Big Joe I didn’t get it hot enough to sear the steak. I hadn’t put enough charcoal in so this time I made sure to pour loads in! Charcoal of choice was Oxford Charcoal Oak Lumpwood which had some massive lumps in. Ideal for the KJ! (Apologies for the music in the video, think it was an 80’s playlist!)
Simple as always, Maldon Sea Salt and some cracked black pepper.
Sear grates on the lower setting with the standard grill on the other half but set higher. The steaks were put on the cooler side to cook slowly and indirectly.
Quick temperature check of the sear grates.
I had the Meater probe in and set it to alert at 49c when I was planning to cook directly over the heat on the sear grates. Everything went to plan and I cooked direct at the end but the fire was raging, loads of flames even with the lid down! The steaks got a bit charred and ended up cooking higher than the 55c I was aiming for. I had to take the Meater probe out of the direct cook as it was too hot for it. My Thermapen was spot on at checking the internal temperatures though. As you can see, more medium than medium rare.
Time to Plate Up:
Byron double fried chips using fresh potatoes from the greengrocer. Awesome!
Time to Eat:
My wife made the tomato ketchup. No joke, it was better than Heinz, I will get the recipe and post it!
Better steak cook than last time and mainly due to filling up the fire bowl with more charcoal this time! I will need to practice my steak cooks and perfect the technique for the Kamado Joe. It was a great steak, really tasty but not quite how I wanted it. It’s a learning curve but that’s part of the fun! I think reverse sear will be better suited for thicker cuts of steak at these temperatures.
Thanks to Ginger Pig for the steaks, they were very tasty, really juicy and tender. Recommend them.
|Cook Duration:||Short: 2/5|
|Cook Equipment:||Kamado Joe Big Joe|
|Cook Method:||Reverse Sear|
|Charcoal:||Oxford Charcoal Oak|
|Cook time:||10 minutes|
|Internal temperature:||Aiming for 55c was about 65c|
|Notes:||1: Reverse sear thicker cuts.
2: Find the best technique for steaks on the KJ at high temperature