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Question About Adam Perry Lang Ribeye Recipe
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bicktrav
Posts: 640
Going to make the Cowboy Ribeye recipe from the APL Serious Barbecue cookbook, but I'm confused about how to interpret one of the directions in it. The recipe says to preheat your grate to "high", which he defines as 525; then throw the meat on, close the lid, and lower the heat to "medium", which he defines as 450. Since we eggers can't exactly bring down temperature very easily, how do you interpret that directive? Do you just cook the steak at 450 dome temp and forget about preheating to "high"? Do you stabilize at 525, throw the steaks on and then attempt to bring it down to 450? What do you all think?
Southern California
Comments
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I would modify a trex. Sear pull and rest drop temp and return for roast
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I remember reading that, and I think it's about as nit-noidy as using a basting brush made out of herbs.Personally, I would heat up Mr. Egg to 450 and go from there. A hotter grate might give you slightly darker grill marks; if I was really concerned about that I'd heat up the grill with a looflighter or propane torch and then plop the steak on.My two scent's worth..._____________
"Commander, say hello to Cricket!" - KN
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U_tarded said:I would modify a trex. Sear pull and rest drop temp and return for roastSouthern California
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With a thick rib eye I don't think it matters on the egg. Go for 450º start to finish.Reminds me of oven searing a roast, toss it in at 500º (hot as the oven will go) then lower temp to 325º. I think an egg at 450º will have the same grid/air sear effect as a gasser at 525, then lowered to 450.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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