1.5" rib eye bone in...

AUCE · December 2014

Want to give some steaks a try on the xl...I'm in need of a.start to finish advice.
TEMP. TIME TURNING REST ETC. DONT WANNA SCREW UP $$$$ IN STEAKS MED RARE.
I just don't get lighting the middle.direct cook..seems like some steaks will be over the fire.and some not..HELP.

SoCalWJS · December 2014

T-Rex those bad boys.

How many steaks?

Get a good fire going in however big of an area needed so that all steaks are directly over coals - at least 650. Sear them quickly on both sides (length of time depends on how hot the BGE is and to a lesser degree things such as type of grid and how crowded the steaks are). Usually 90-120 seconds a side. The only time I did several Ribeyes at the same time, the fire got extremely hot due to all of the fat on the steaks - be careful!

Pull the steaks and rest them for 20 minutes. Shut the Egg doen about as far as you can - tiny gap on the bottom and top vents. Temp should be between 350-400 after 20 minutes.

Return the steaks to the egg. For me it's about 5-7 more minutes for perfect medium rare. I measure with my trusty Thermapen and pull at about 127 (they're going to rise a couple more degrees while they rest about 3-5 minutes)

Serve.

Keep seasoning simple - S&P, maybe EVO if you want a better sear.

Delicious!

theyolksonyou · December 2014

T-rex is good. I also like to reverse sear in a CI skillet. Cook indirect at 275-300 to within 15* of your desired finished temperature. Take steaks off to rest, pull platesetter or stone and put on CI skillet and open the vents up and go nuclear. I like to coat steaks in butter, but you could use oil. After the pan is really hot, sear for 90 sec or so a side. Nice buttery crust is delish.

Either way produces some fine eats. Best tool in either cook is the thermapen or other instant thermometer. Cooking to temp is the key.

AUCE · December 2014

SoCalWJS said:

T-Rex those bad boys.

How many steaks?

Get a good fire going in however big of an area needed so that all steaks are directly over coals - at least 650. Sear them quickly on both sides (length of time depends on how hot the BGE is and to a lesser degree things such as type of grid and how crowded the steaks are). Usually 90-120 seconds a side. The only time I did several Ribeyes at the same time, the fire got extremely hot due to all of the fat on the steaks - be careful!

Pull the steaks and rest them for 20 minutes. Shut the Egg doen about as far as you can - tiny gap on the bottom and top vents. Temp should be between 350-400 after 20 minutes.

Return the steaks to the egg. For me it's about 5-7 more minutes for perfect medium rare. I measure with my trusty Thermapen and pull at about 127 (they're going to rise a couple more degrees while they rest about 3-5 minutes)

Serve.

Keep seasoning simple - S&P, maybe EVO if you want a better sear.

AUCE · December 2014

AUCE said:

SoCalWJS said:

T-Rex those bad boys.

How many steaks?

Get a good fire going in however big of an area needed so that all steaks are directly over coals - at least 650. Sear them quickly on both sides (length of time depends on how hot the BGE is and to a lesser degree things such as type of grid and how crowded the steaks are). Usually 90-120 seconds a side. The only time I did several Ribeyes at the same time, the fire got extremely hot due to all of the fat on the steaks - be careful!

Pull the steaks and rest them for 20 minutes. Shut the Egg doen about as far as you can - tiny gap on the bottom and top vents. Temp should be between 350-400 after 20 minutes.

Return the steaks to the egg. For me it's about 5-7 more minutes for perfect medium rare. I measure with my trusty Thermapen and pull at about 127 (they're going to rise a couple more degrees while they rest about 3-5 minutes)

Serve.

Keep seasoning simple - S&P, maybe EVO if you want a better sear.

2-8 steaks..

1.5" rib eye bone in...

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