3 - 2" ribeyes

jscarfo · March 2014

Just fired up both eggs small for wings indirect large for ribeyes. Lookin for different way to cook steaks. I've done reverse sear, done them regular grilled was thinking cast iron grate on top of adjustable rig so it's up high and try like 800-900 degrees going for rare with a good crust. Also like post with the cast iron skillet. Any ideas there already dry rubbed

4Runner · March 2014

Just toss them on the grill and enjoy!

jscarfo · March 2014

Did 1 above felt line 900 degrees and 2 on cast iron skillet with garlic and olive oil 500 degrees all 3 had salt pepper and a little rattlesnake dust they all had nice crust and were all taken off at 125. The one on the cast iron skillet was incredible here's some pics

dweebs0r · March 2014

Man you nailed that one. They all look great. Now I'm wishing I would've got steak instead of salmon.

jscarfo · March 2014

Yea cast iron skillet was great sealed in all the juices

Jeremiah · March 2014

What size is that skillet? Steak looked great too!

njl · March 2014

What happened with the 800-900F ones? I wouldn't think you could do a decent job cooking a thick steak at that high a temp without overcooking the outside or undercooking the inside.

jscarfo · March 2014

Skillet was about 9 ". I did the high temp one on top of adj rig it was pretty far from flames It did get a litte char but not bad at all. It was hard to get accurate reading on thermapen cause grill was so hot so took it off when it looed done and my buddy's are it as fast as I sliced it

Ladeback69 · April 2014

So your cast iron skillet will handle the 800 degrees? Most I see recommend safe to 500 degrees. I would like to get one, but am worried about it holding up.

jscarfo · April 2014

I brought temp way down to about 500 for cast iron cook otherwise a thick steak would have burned

3 - 2" ribeyes

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