Perfect Pittsburgh Style Ribeye (Pic Heavy)

BigGreenCraigdotcom

I think I made the greatest ribeye last night in my entire grilling history! The crust was 2nd to none! The Egg does it right every time!

JerkChicken

Great looking steak. What's the liquid in the pan? Butter with garlic I presume?

SmokeyPitt

That looks quite perfect!  The second shot with the trails is really cool. 

First I heard of that rub- did you order it online?  They said it screams central texas...so does that mean it is salt and pepper?

BigGreenCraigdotcom

JerkChicken said:

Great looking steak. What's the liquid in the pan? Butter with garlic I presume?

You are right on! Here is the setup: http://www.biggreencraig.com/cast-iron-filet-mignon.html

BigGreenCraigdotcom

SmokeyPitt said:

That looks quite perfect!  The second shot with the trails is really cool. 

First I heard of that rub- did you order it online?  They said it screams central texas...so does that mean it is salt and pepper?

Yes, I ordered it online. Go to MeatChurch.com to order. My buddy, Matt, is a HUGE Egghead! Tell him that I sent you!

Eggcelsior

What temp did you take it too? Looks a little medium rare to me, but it may just be the White Balance. I only do Filet Mignon "black and blue" and pull at 110. Season after, so the pepper doesn't burn. Yum.

BigGreenCraigdotcom

Eggcelsior said:

What temp did you take it too? Looks a little medium rare to me, but it may just be the White Balance. I only do Filet Mignon "black and blue" and pull at 110. Season after, so the pepper doesn't burn. Yum.

This is how I did it: http://www.biggreencraig.com/cast-iron-filet-mignon.html

Eggcelsior

Oh okay. Looks like steak au poivre. Good stuff too!

Dyal_SC

Yowsers, Craig!! =P~

GATABITES

 @biggreencraigdotcom - do you prefer this method vs reverse sear? 

johnkitchens

That looks great. You are making me hungry!

BigGreenCraigdotcom

GATABITES said:

 @biggreencraigdotcom - do you prefer this method vs reverse sear? 

Both are EGGcellent! It just depends what type of mood I am in! 

smokeyj

BigGreenCraigdotcom said:

SmokeyPitt said:

That looks quite perfect!  The second shot with the trails is really cool. 

First I heard of that rub- did you order it online?  They said it screams central texas...so does that mean it is salt and pepper?

Yes, I ordered it online. Go to MeatChurch.com to order. My buddy, Matt, is a HUGE Egghead! Tell him that I sent you!

Does he have three rubs? I went to the page and two have the same name and description but they have a different color and different bottle and one shows a sale price.

Chris_Wang

Definitely doing this soon. Nice!

BigGreenCraigdotcom

The red rub is Holy Hog and the white rub is Holy Cow. Get one of each!! I got as tshirt too. Meat Church is a pretty sweet bbq name. 

BuckeyeBob

Craig, that really looks great great. I have to try my next steaks like that. Question for you on closing vents bottom and top. When I have done that in the past, I felt like I ended up with some "off" flavors on the meat. Any issues with that?

BigGreenCraigdotcom

BuckeyeBob said:

Craig, that really looks great great. I have to try my next steaks like that. Question for you on closing vents bottom and top. When I have done that in the past, I felt like I ended up with some "off" flavors on the meat. Any issues with that?

I never notice that, but I could see what you are talking about. 

tulocay

Looks great. I'm curious what kind of oil you used? At 500 it must be something with a high smoke point? Thanks

BigGreenCraigdotcom

tulocay said:

Looks great. I'm curious what kind of oil you used? At 500 it must be something with a high smoke point? Thanks

I used canola oil.

Skiddymarker

Nice looking cook, when we lived in Villa Park, IL, they called this Chicago style, ideal for baseball cut sirloins. Provides a nice crust if done right. 

The hard part of this style is I think finding the right seasoning that when it is charred/burned does not produce an off or acrid taste. I don't use the egg for pan searing or for wokking for that matter, always seemed like the wrong tool to get the job done. I do envy those who can get great results like yours. High output wok burner is ideal I think, almost immediate temp control, hotter than the egg if you need it and ready in seconds.   

As you note above another option is reverse searing, either on the lump or in a pan and on lump is my preferred, only because when done on the egg the meat gets a chance to take on some smoke (cook indirect at <250ºF) and gives time for the seasonings to work some magic, before they are blasted. 

Thanks for sharing, never heard the term Pittsburgh, after Googling, realized I've lived a sheltered life. 

JRWhitee

Good idea Skiddymarker, i like doing the reverse sear but i havent got te crust perfected yet.

BigGreenCraigdotcom

I found that pulling my steak 15 degrees early allows you to get a better crust during the sear process.  

JRWhitee

Thanks Craig, where in Atl are you?

Focker

Dang, that is perfectly executed.  Nice cook.

MeatChurch

SmokeyPitt said:

That looks quite perfect!  The second shot with the trails is really cool. 

First I heard of that rub- did you order it online?  They said it screams central texas...so does that mean it is salt and pepper?

It's not only salt & pepper, but the taste will remind you of brisket you get from a dalmation rub with a few added ingredients. We feel confident you will like it on steaks. You can check it out at www.meatchurch.com

I reverse seared a few rib eyes with it last night. I normally use a cast iron skillet but have started to use Grill grates. Egg 600 + grill grates is a hot combo.

SmokeyPitt

MeatChurch said:

SmokeyPitt said:

That looks quite perfect!  The second shot with the trails is really cool. 

First I heard of that rub- did you order it online?  They said it screams central texas...so does that mean it is salt and pepper?

It's not only salt & pepper, but the taste will remind you of brisket you get from a dalmation rub with a few added ingredients. We feel confident you will like it on steaks. You can check it out at www.meatchurch.com

I reverse seared a few rib eyes with it last night. I normally use a cast iron skillet but have started to use Grill grates. Egg 600 + grill grates is a hot combo.

Very nice @MeatChurch.  I love that name! 

MeatChurch

Thanks!!

BigGreenCraigdotcom

JRWhitee said:

Thanks Craig, where in Atl are you?

I am actually near Gainesville. You?

BigGreenCraigdotcom

I did another Cast Iron Filet Mignon tonight for dinner. The Meat Church rub is money-

MeatChurch

My goodness that looks perfect. 

It looks like we like our steaks the same way. Just nearly mooing. 

Nice work!!!!!!