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Friday ribeyes

eggoeggo Posts: 424
edited April 2012 in EggHead Forum
These 1 and half inch ribeyes looked great. Seared for 4 min on each side at 600, then closed all vents and grilled for another 5 mins. They tasted great and were cooked to med. However; they were a little tough. Probably the quality of the meat. Don't know how it was rated as I had them cut for me.
Eggo in N. MS
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Comments

  • Doc_EggertonDoc_Eggerton Posts: 4,156
    Steeeeeeaaaaaaak!
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • They look ok quality to me. Did you temp check them or are you just going by looks to say they were med?

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  • eggoeggo Posts: 424
    Just went by looks for med. Cooked some that looked just like these before and they turned out very tender. Cooked the same way too. 
    Not saying these were bad, just not as tender as I expected. They were actually very tasty.
    Eggo in N. MS
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  • Just went by looks for med. Cooked some that looked just like these before and they turned out very tender. Cooked the same way too. 
    Not saying these were bad, just not as tender as I expected. They were actually very tasty.
    Interesting. I would guess that they might not have any age on them. That definitely helps and most choice and above they will put 21-28 days on them before breaking down and putting in the cryo packs. Some of the others get packed faster and that can affect tenderness.

    Bet they were still delicious!


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  • Ragtop99Ragtop99 Posts: 1,308
    I don't completely shut the vents.  I leave them at a setting that would hold maybe 250*.  It allows any smoldering smoke to escape rather than be trapped in the egg and doesn't add much additional heat.
    Cooking on an XL and Medium in Bethesda, MD.
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