It's only Saturday and I have already killed four very expensive rib eyes. They were edible and the flavor was okay, but it was like eating steak flavored pork chops. They were all very well done. :blush:
I bought some cheap rib eyes to practice on (a few weeks ago) and they came out great. They were just a bit over an inch thick, so I put the grate directly on the firebox and put them on for about two minutes a side (my wife likes her steaks CHARRED -- and medium on the inside). They were perfect!
Friday night my wife bought some expensive rib eyes at a butcher shop and as these were a lot thicker I decided to try a reverse sear. Got the temp up to about 275 and put the steaks on for about 8 minutes a side. The meat thermometer said the steaks were about 140 on the inside so I pulled them and wrapped them in foil. Then I moved the grill grate to the firebox and got the temp up to 750. Put the steaks on for 2 minutes a side and they were seared okay -- not enough for my wife -- but the inside was well done, with hardly any pink.
We bought some more rib eyes on Saturday so I could correct my mistake, but the grass fed beef was pricey and the steaks were not very thick. Was going to try TRex method but after the sear the steaks felt hard. They were, once again, dramatically overcooked. My wife seemed fine with them but I feel bad... Like I wasted $60... Which I pretty much did.
Hope I have better luck tomorrow with the 9 pound whole brisket my wife bought on Friday. I have a bad feeling...