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Hopefully I have not worn out my welcome or lost my touch, because this post is the best steak I have ever had. I say this because my last post on my first BCC on the Egg & some Hermit Cookies on the Egg for dessert garnered no comments: BCC on the BGE & Hermits for Dessert
Today I wanted to try an experiment leading up to my Dad’s birthday next weekend. I told him I would make him one of the best steaks he’s ever had on my new Egg. I was going to make the Rib-eye with Shallots & Garlic from the BGE Cookbook which I’ve posted here. Up until today, this was the best steak I’ve ever had. I decided to try a Cowboy Rib-eye. It is a 2 pound, 2” thick bone in prime grade rib-eye from a local high end butcher shop. I’ve made these before on my gas grill and they were one of my favorite steaks. I wanted to see how this cut would do starting on the cast iron grate & finishing on my Half Moon Raised Grid. I made a slightly different recipe than I’ve made before, this one was called Cowboy Rib-eye (logically enough) and came from the Grill It! cookbook by Chris Schlesinger & John Willoughby two well known chef’s in this area.
I’ll let the pictures tell the most of the story & I will cut to the chase: This was the most amazing, incredible, fantastic.....steak I have ever had. It had a wonderful crunchy and tasty bark on the outside and was so moist and tender on the inside. This was the moistest steak I have ever tasted, but it was not at all runny. It has been moist when made on my gas grill, but this was a whole ‘nother league. It was so tender you almost didn’t need a knife-it was smooth as butter. Definitely give this cut of rib-eye a try on your Egg
The rub was simple but tasty: Cumin, coriander, chili powder, salt & pepper.
Now that's a steak. A 2 pound, 2" thick, bone-in prime grade rib-eye. The grill and the ground shook when I plunked this bad boy down on the grill.
The steak was removed from the fridge 30 minutes before grilling, rubbed with olive oil all over and then the rub was applied.
The steak was to be served with a condiment made from whole grain mustard & diced dried apricots.
The steak is on the cast iron grill grate for some direct grilling at 550 degrees. The Half Moon Raised Grid is on for the indirect portion after the sear. You will note I wrapped the drip pan in foil for easier cleanup of the pan.
The steak has been seared for at total of 8 minutes turning a quarter turn or flipping every 2 minutes.
The steak has finished the direct portion and will now finish indirectly on the Half Moon Raised Grid. One of the nice things about the new Maverick ET-732 is the probes are now rated up to 700 degrees instead of 400 degree in the ET-73. This made monitoring the finishing of this steak indirectly at 550 idiot proof.
The steak is at 127 degrees internal after an additional 30 minutes. It is ready to come off and it will rest for 5 minutes until it rises to 135 degrees internal.
They say a picture is worth a thousand words. This one is better than my memory. By taking a picture of the timer on my iPhone and the thermometer, I know the done temp for this cook and how long it actually took. Always good if a lot of time elapses before you make a recipe again.
The steak has rested for 5 minutes and is at 135 internal. Here it is served with some Steakhouse beans & the mustard/apricot condiment.
Once again let me just say this was the best steak I've ever had. A-M-A-Z-I-N-G !! Try one of these thick bone-in rib-eyes for yourself.