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Ribeye Steak

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docbigsky
docbigsky Posts: 1
edited August 2012 in Beef
Instead of the reverse sear, here is the method I use for ribeyes on the BGE.

Start with a nice thick steak. Ribeyes from Costco seem to be the right thickness and marbling for this method. Seasoned up with Fiesta Uncle Chris' Steak Seasoning.

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Lit up the BGE in two places. I remove the chimney entirely and open the damper all the way. We're shooting for 600-700.

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Once we get up to temp, put the chimney on and leave the damper wide open. We want high heat without high flame.

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Time to put on the steak. Leave the damper open, and close the chimney as much as you need to to stop flare-ups. I CAREFULLY peek down into it to make sure I'm not flaring too much. Exactly two minutes from the meat first hitting the grill, open and quickly rotate 45 degrees.

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After another 2 minutes or a little less, flip the steak. You should have nice, even diamonds.

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After another, you guessed it, 2 minutes, rotate again 45 degrees. Shut the damper and open the chimney and pull it when it passes the poke test. Oddly enough, about two minutes. Let it rest for 5-10 minutes and should be perfect.

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This method has been amazingly consistent. Ribeyes and New Yorks work best, though tenderloin works fairly well too.

Plated up with some roasted taters and a zucchini mushroom bacon hash.

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