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Ribeye Saga (Lots of Pics)

Lab RatLab Rat Posts: 147
edited 9:10PM in EggHead Forum
Last Friday I stopped in at a small town grocery on my way to work. Although I was only going to buy some cereal for my breakfast, I just HAD to check out the meat counter! :)

They had several "3 Day only" specials:

1. Chicken leg quarters $4.90/10 pounds :)
2. Pork Butt for 0.99/pound and :cheer:
3. Whole Ribeyes for $2.99/lb.! :woohoo:

I didn't buy any (thinking I'd pick some up on the way home) and went to work. After an hour or so I just couldn't keep my mind off the deals. I kept worrying that they would be sold out before I got back there. I ended up taking the rest of the day off on vacation to BUY MEAT!!! (I know you folks understand, but I'm telling you, the rest of the world just doesn't get it!)

I ended up buying a pack of the chicken (cooked on Saturday) and two of the Ribeyes.

The Ribeye I cooked had a lip of fat which I cut off. I then cut it into 14 steaks which were about 1.5 - 2 inches thick. Here they are cut and prepped with olive oil and Canadian Steak Seasoning:

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I fired up the girls to about 750. It made a heart warming picture with the snow falling:

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Here they are searing with a handfull of Mesquite:

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I seared both sides, then shut the top and bottom dampers and waited about 6 minutes (old school BGE instructions).

Finished product:

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Very tender, medium rare. Seven of us couldn't put a dent in the pile! I figured the fourteen steaks cost just under $3 EACH! Plenty of leftovers for fajitas, lunches, etc.

John

Comments

  • SSN686SSN686 Posts: 3,142
    Morning John:

    Beautiful meal (and I do understand the need to take the afternoon off to shop for meat). Love your outdoor kitchen too...that shot from above is fantastic! What is that white stuff on the counter tops????? :whistle:

    Have a GREAT day!

       Jay

    Brandon, FL


     

  • B) that's why I could never be a vegetarian! :evil:
    drool, drool, drool :silly: .
  • Lab RatLab Rat Posts: 147
    I deserved that! :laugh:
  • BeliBeli Posts: 10,751
    John

    Thank God you stopped to buy cereal.. :laugh: :laugh: Great!!
  • Dude That is one hell of a nice BGE setup on you deck!!!!
  • Bobby-QBobby-Q Posts: 1,993
    Great set up. I like that lay out a lot.

    As far as those awesome looking steaks go, old school is the best school.
  • Lab RatLab Rat Posts: 147
    Thanks Bobby Q and SundayMoney,

    Here's another photo from the day it was "finished"!:

    DSC01716.jpg

    I owe a lot to the great photos posted on the Forum and on other sites for helping develop the design in my head. I probably got the most inspiration from SSN686 for the "open" design of his kitchen.

    I really like the looks and symmetry of the eggs and didn't want to hide it behind a cabinet. Plus, this design makes moving the eggs (if ever necessary) a lot easier.

    JOhn
  • Nice steaks and nice Eggin layout.
  • EggtuckyEggtucky Posts: 2,746
    Great looking cooks and LOVE your setup! ;)
  • Hey there John nice looking setup you got there. Oh yea the cook looks great also.
  • 4Runner4Runner Posts: 2,893
    @ OP - don't know how you sear both sides and then close down and wait 6 mins and not end up well done. I have to sear both sides, then pull off and wait 10 mins for BGE to get down to 400 and then another 3 mins a side for med rare. Looks great though.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • Beanie-BeanBeanie-Bean Posts: 3,092
    That is an excellent deal on the beef, and at first I thought that you were feeding an army of more than seven. Nice job on the cook--I love eating the freshly-cooked steaks, but also have created some nice meals with the "leftovers" if I dare even call them that.
  • stikestike Posts: 15,597
    nice pile!

    i found out eraly on that for me, the ribeye was the wrong cut for the old-school sear and dwell (dome and vents shut).

    the strip or a filet have much less fat, and work better i think.

    took me a while to undestand why, but the rib eyes were coming off fairly sooty. not with good smoke flavor, but a bitter dirty flavor. seems the fat was still dripping into the fire during the dwell, and since the vents are shut, the smoke just sort of roils around in there coating things.

    i use wood when i sear too, like you did with mesquite. you might not have noticed anything.... if you do a simple salt and pepper (no smoke) cook anytime, you might notice it. of course, it could all just be in my head
    hahahaha
    ed egli avea del cul fatto trombetta -Dante
  • I must say those are some beautiful looking steaks! I just purchased a large BGE and look forward to cutting into some ribeyes like those. Any tips you can give me would greatly appreciated, hate to ruin such a fine cut of meat!
  • Yummy [url][/url]
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