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My Thought of the day, #1 : Cooking a ribeye

stikestike Posts: 15,597
edited 8:45AM in EggHead Forum
I've done ribeyes a few different ways now, since getting the BGE in the Fall. I used to sear/sear/dwell, but I always found that shutting up the BGE during the dwell following a fatty bit of fire left an off-flavor of sootiness on the steak. I've also ttried throwing in some hickory or oak chunks for a little soke, but found the steak doesn't need all that much. Smoke during the whole cook is a bit much for me.[p]So this is what I've settled on...[p]I like rare to medium-rare. Last night I sparked off the egg and at around 650 I tossed on the steak for 3 to 3-1/2 minutes on one side and flipped it over. As I was flippinmg it, I tossed a bunch of Oak twigs (big ol oak fills the yard with em) which I'd snapped as I stood there during the first sear. Being short twigs, they fell right through the grate and started smoking right away. Dropped the steak on to sear the other side, and shut the lid (but the chimney and vent were still open). So, for the last 3 and a half minutes, the steak is searing away, bathed in smoke from the oak (I have hickory, but in chunks), and the fatty smoke from the flaring is allowed to exhaust.[p]No dwell, seared perfectly (as far as I was concerned), and a beautiful medium-rare (towards rare) with just the right amount of smoke.[p]Just figgered I'd pass this along for comments.

ed egli avea del cul fatto trombetta -Dante


  • Nature BoyNature Boy Posts: 8,420
    stike, Those are the kinds of observations and creativity that make a great cook. An evolving cook.[p]I don't care for "dwelling" either.
    Twitter: @dizzypigbbq
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  • TRexTRex Posts: 2,714
    stike,[p]I wasn't a fan of the smokiness that the dwelling added to the steaks either. If you haven't already, try the method below - it takes a bit more time, but I think you might get what you're looking for in a steak.[p]TRex
    [ul][li]How I Cook Steaks[/ul]
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