Melt in your mouth rib-eye........

transversal · July 2011

I was in the mood for a good steak and had the local butcher cut this one for me. He's a super nice guy and asked if he should "trim it up." I said "No" ..............he nodded in knowing approval.....

First, I prepped the beast...light salt and Cow Lick.

Got the Egg going and hung the CI Grid on the CGS Spider.....

About 20 minutes later.............

This was good eats. The steak and salad were killer. The Egg did it again!!

Crimsongator · July 2011

That looks great. Nice Med-Rare goodness

smbishop · July 2011

I need a CI grid for my spider!

Carolina Q · July 2011

jack, that looks really good! I have to get a grid that size. all i have is an 8" one that I set directly on the coals. never quite large enough! nice cook!

Rezen73 · July 2011

That's a good looking steak!!

Funny, I got my spider/small CI grate & stoker within a few days of each other... and decided on pulled pork first. Kinda wish I had done a steak, after seeing yours ;D

transversal · July 2011

I got that one at my BGE dealer down the street. However, they are probably available through Tom at CGS, altho the shipping might be a few bucks because of the weight. But, without a dealer nearby, you're gonna pay shipping one way or another. The CIG is really worth it for the steaks and Tri Tips, IMHO. Not a necessity.....but nice.

transversal · July 2011

That's why the Lord made tomorrows, friend........

transversal · July 2011

Rezen, I'd give my toe nails for a stoker.

2Fategghead · July 2011

Holy Cats! That's not a steak that's a 1/2 a cow!Looks like you grilled it just right.

I see your spider setup. Nice! B)

Keep up the grat egging.

bobbyb · July 2011

Looks good. So who is your butcher? I'm on the MS coast where we don't have one. I'd drive to NO for a good butcher.

transversal · July 2011

Hey, 2fat!! Miss ya, Son. Where the hell ya been?? Good to hear from you again. Not sure how much he weighed, but he was a good size. But, I did myself proud and did a Houdini deal on him......"der he was, den der he wasn't!!"

Austex_Egger · July 2011

That looks perfect! The more I see cooks like that, the more I want a spider!!! I can almost taste that just looking at it. And to think my wife likes steaks well-done...

transversal · July 2011

Hey Bobby....this nice young guy was a Robert's on the corner of Transcontinental & West Esplanade....just moments from the house. But I got others...at Zuppardo and Langenstein's. I see you're over in Long Beach....my old stompin grounds was Waveland, Bay St. Louis & Pass Christian. Prolly know some of the same folks.

transversal · July 2011

John, with that set up and a thermapen, it's "can't miss".............even for someone of my limitations.

Longrifle · July 2011

That is a great looking ribeye. I only have two cooks complete but that Spider setup may be something I need to look into. It looks like it lowers the grid lower to the coal bed, am I correct in this my rookie thought process? Thanks

2Fategghead · July 2011

Hey Jack, Been my busy time.

I love your disappearing trick I turn into Houdini every time I cook on the egg as well. Everything disappears. :woohoo: Keep up the great cooks.

transversal · July 2011

Your rookie thought process is right on, Longrifle. Check out the Ceramic Grill Store......contact Tom .....he's a super nice guy....one of us.....tell him what you wanna do.....he usually has packages of gear that save you some bucks. I use the spider /CI grill for steaks, tri-tips, tuna, salmon......great way to go. Not expensive, either.

Longrifle · July 2011

transversal wrote:

Your rookie thought process is right on, Longrifle. Check out the Ceramic Grill Store......contact Tom .....he's a super nice guy....one of us.....tell him what you wanna do.....he usually has packages of gear that save you some bucks. I use the spider /CI grill for steaks, tri-tips, tuna, salmon......great way to go. Not expensive, either.

Thank you for the intell. I will give him a call in a couple weeks. Again thanks

transversal · July 2011

Just following in your foot steps, 2fat. Hope all is well with you. Watch that heat, podner. Sure good to hear from you again.

elzbth · July 2011

A perfect steak! Nothing better - we are having steaks tomorrow for dinner. Got a whole tenderlong from The Fresh Market and am trimming it up in the morning.

PS - love the black/white table cloth!

bobbyb · July 2011

Thanks, Familiar with Langenstein's. but not the others.

woody's wood pit · July 2011

looks great....

how high do you go with the egg temp and how long...

did rib-eyes tonite for the family and they were great but am always looking to improve...

thanks for any help...

jaydub58 · July 2011

Transversal, great looking steak, and a beautiful cook!
May I ask how thick the rib eye was?
Thanks................

:cheer:

tjv · July 2011

I missed it last night but this morning that beauty would go perfect with couple eggs and a pile of hashbrowns.

You're lucky to have a butcher. All have is the grocery store meat counters. thanks for sharing

t

Rauchbier · July 2011

Wow -- that looks awesome! Just the doneness that I shoot for... I just got some beautiful 1.5" thick ribeyes from the butcher, so I'd greatly appreciate feedback on your procedure -- how long do you leave the steaks out prior to placing on BGE, what temp is the BGE when you put the steaks on, about how long are the steaks on each side, what temp is the meat when you pull it from the BGE, how long do you let the meat rest? Any advice would be most appreciated. Thanks!

Jim
Purcellville, VA

IQ2 · July 2011

This looks delicious, and done to perfection. Beef, it's what's for dinner!

transversal · July 2011

Usually when I grill steaks or Tri-Tips, the temp floats somewhere between 400-450* dome......however, temp at the grid I think is much, much higher...how high, I don't know. I don't have a laser therm. I'd say that steak was on a total of about 23-25 minutes, flipping to keep the cook on each side even. A 5 minute rest once plated, then the enjoyment. Prep was light salt and Cow Lick rubbed in about 30 minutes before the steak hit the grid. When the Thermopen hit about 135-136, off she came. Didn't check, but I'm sure she hit the 140* mark by the time I dove in.

transversal · July 2011

Elzbth, thanks for the kind words. Hope all is well over in Mobile. Hope you ace your tenderloin today....I somehow suspect that you will. Take care.

transversal · July 2011

Just guessin, I'd say 1 3/4 inch thick.

leeflash · July 2011

one good looking steak.can almost taste the flavor fron the picture.

transversal · July 2011

Thanks, Lee. Appreciate the kind words.

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Melt in your mouth rib-eye........

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