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Perfect Pittsburgh Style Ribeye (Pic Heavy)
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BigGreenCraigdotcom
Posts: 246
I think I made the greatest ribeye last night in my entire grilling history! The crust was 2nd to none! The Egg does it right every time!
Comments
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Great looking steak. What's the liquid in the pan? Butter with garlic I presume?LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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That looks quite perfect! The second shot with the trails is really cool.First I heard of that rub- did you order it online? They said it screams central texas...so does that mean it is salt and pepper?
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
You are right on! Here is the setup: http://www.biggreencraig.com/cast-iron-filet-mignon.htmlJerkChicken said:Great looking steak. What's the liquid in the pan? Butter with garlic I presume? -
Yes, I ordered it online. Go to MeatChurch.com to order. My buddy, Matt, is a HUGE Egghead! Tell him that I sent you!SmokeyPitt said:That looks quite perfect! The second shot with the trails is really cool.First I heard of that rub- did you order it online? They said it screams central texas...so does that mean it is salt and pepper? -
What temp did you take it too? Looks a little medium rare to me, but it may just be the White Balance. I only do Filet Mignon "black and blue" and pull at 110. Season after, so the pepper doesn't burn. Yum.
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This is how I did it: http://www.biggreencraig.com/cast-iron-filet-mignon.htmlEggcelsior said:What temp did you take it too? Looks a little medium rare to me, but it may just be the White Balance. I only do Filet Mignon "black and blue" and pull at 110. Season after, so the pepper doesn't burn. Yum. -
Oh okay. Looks like steak au poivre. Good stuff too!
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Yowsers, Craig!! =P~
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@biggreencraigdotcom - do you prefer this method vs reverse sear?XL BGEJoe JRBaltimore, MD
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That looks great. You are making me hungry!
Louisville, GA - 2 Large BGE's -
Both are EGGcellent! It just depends what type of mood I am in!GATABITES said:@biggreencraigdotcom - do you prefer this method vs reverse sear? -
Does he have three rubs? I went to the page and two have the same name and description but they have a different color and different bottle and one shows a sale price.BigGreenCraigdotcom said:
Yes, I ordered it online. Go to MeatChurch.com to order. My buddy, Matt, is a HUGE Egghead! Tell him that I sent you!SmokeyPitt said:That looks quite perfect! The second shot with the trails is really cool.First I heard of that rub- did you order it online? They said it screams central texas...so does that mean it is salt and pepper?
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Definitely doing this soon. Nice!
Ball Ground, GA
ATL Sports Homer
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The red rub is Holy Hog and the white rub is Holy Cow. Get one of each!! I got as tshirt too. Meat Church is a pretty sweet bbq name.
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Craig, that really looks great great. I have to try my next steaks like that. Question for you on closing vents bottom and top. When I have done that in the past, I felt like I ended up with some "off" flavors on the meat. Any issues with that?Clarendon Hills, IL
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I never notice that, but I could see what you are talking about.BuckeyeBob said:Craig, that really looks great great. I have to try my next steaks like that. Question for you on closing vents bottom and top. When I have done that in the past, I felt like I ended up with some "off" flavors on the meat. Any issues with that? -
Looks great. I'm curious what kind of oil you used? At 500 it must be something with a high smoke point? ThanksLBGE, Marietta, GA
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I used canola oil.tulocay said:Looks great. I'm curious what kind of oil you used? At 500 it must be something with a high smoke point? Thanks -
Nice looking cook, when we lived in Villa Park, IL, they called this Chicago style, ideal for baseball cut sirloins. Provides a nice crust if done right.The hard part of this style is I think finding the right seasoning that when it is charred/burned does not produce an off or acrid taste. I don't use the egg for pan searing or for wokking for that matter, always seemed like the wrong tool to get the job done. I do envy those who can get great results like yours. High output wok burner is ideal I think, almost immediate temp control, hotter than the egg if you need it and ready in seconds.As you note above another option is reverse searing, either on the lump or in a pan and on lump is my preferred, only because when done on the egg the meat gets a chance to take on some smoke (cook indirect at <250ºF) and gives time for the seasonings to work some magic, before they are blasted.Thanks for sharing, never heard the term Pittsburgh, after Googling, realized I've lived a sheltered life.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Good idea Skiddymarker, i like doing the reverse sear but i havent got te crust perfected yet._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I found that pulling my steak 15 degrees early allows you to get a better crust during the sear process.
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Thanks Craig, where in Atl are you?_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Dang, that is perfectly executed. Nice cook.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
It's not only salt & pepper, but the taste will remind you of brisket you get from a dalmation rub with a few added ingredients. We feel confident you will like it on steaks. You can check it out at www.meatchurch.comSmokeyPitt said:That looks quite perfect! The second shot with the trails is really cool.First I heard of that rub- did you order it online? They said it screams central texas...so does that mean it is salt and pepper?I reverse seared a few rib eyes with it last night. I normally use a cast iron skillet but have started to use Grill grates. Egg 600 + grill grates is a hot combo. -
Very nice @MeatChurch. I love that name!MeatChurch said:
It's not only salt & pepper, but the taste will remind you of brisket you get from a dalmation rub with a few added ingredients. We feel confident you will like it on steaks. You can check it out at www.meatchurch.comSmokeyPitt said:That looks quite perfect! The second shot with the trails is really cool.First I heard of that rub- did you order it online? They said it screams central texas...so does that mean it is salt and pepper?I reverse seared a few rib eyes with it last night. I normally use a cast iron skillet but have started to use Grill grates. Egg 600 + grill grates is a hot combo.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Thanks!!
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I am actually near Gainesville. You?JRWhitee said:Thanks Craig, where in Atl are you? -
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My goodness that looks perfect.It looks like we like our steaks the same way. Just nearly mooing.Nice work!!!!!!
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