Hello all...I need some advice as to what went wrong with my ribeye on the BGE....
First of all, I have been using my BGE for a year now, but this is the first high temperature cooking I have done on it......here goes....
2" thick bone-in ribeye. I let it sit out for about 45 minutes to come to room temperature.
Started coals with 2 paraffin blocks.
BGE up to 650 degrees for about 20 minutes.
Used grill grate that came with BGE.
Seasoned steak with olive oil, salt and pepper.
Seared on one side for 3 minutes, other side for 3 minutes, flipped again and closed all vents and let the steak sit for 5 minutes on the BGE, then removed it and let it rest for 5 minutes.
Besides the steak still being very rare, which wasn't the problem, the steak tasted like plastic or a bit rubbery.
So, any suggestions as to what that weird taste was???
Thanks in advance!