First Ribeyes

wkygriller

These were the first steaks cooked on the egg. We were hoping for a medium rare finish, but they ended up medium well :( . Had an awesome flavor thanks to the raising the steaks season. I think where I went wrong was I got the steaks too thin. I bought them out of the case knowing that they would cut me whatever I wanted (nice thing about a local grocer). What is the typical thickness that everyone uses?

Hoss

1.5 inch MINIMUM.Thin steaks are doable but tricky.I had much rather have 1 thick steak and share it than 2 thin ones.

nysportsfan

Looks good, just a bit too long. You live and you learn. I'd think an inch at least, maybe an inch and a half for some people. I like them about an inch myself.

bbqblues

"had an awesome flavor" is all that matters.
Nice job!

Grillin & Chillin

Nice cook but the thicker the better. Thanks for the pic's

2Fategghead

Richard, I'm not a good one to ask. I grill steaks but, mostly ribeyes from my BIL and they are always the thin cut variety. I must say I love them as well but, they don't take that long to cook. I love some red eye express and a sear and rest. It's done. I start my taters first with an indirect method then after an hour pull that setup out and do the sear and rest them and eat the tasty ribies and spuds. :P

I know there are others here that are ravenous beef carnivores. :laugh:

Hoss

OMG!,I just dropped my drink!!! :woohoo: Dat's what I'm talkin BOUT!!! I'm doin one similar to that tomorrow! :evil:

wkygriller

Went 3 min per side. What I forgot to mention was that I tried a hot tub first. That may have added to the doneness. My first time buying ribeyes also, so I will call it a learning curve. Will say that the flavor was so much better than any filet I have ever cooked. Will give it another try soon.

wkygriller

WOW G&C. :woohoo: Can't wait to see the finished product. Don't think I need that much meat (neither does my cardiologist), but sure would like to have a try at it.

wkygriller

I was going to use the red eye express, but got voted down :S LDD from Canada drew my name in the secret elf thing this year and sent me 2 sleeves of the sample packets from DP. I will be placing my order next week for shakers. I didn't get to try all of them because I gave several of them to an individual I no longer have any dealings with. Anyways..I will be ordering shaking the tree, DP course ground, raising the steaks and swamp venom and of course the red eye express. Am I missing any???

Little Chef

wkygriller: Nothing wrong with steaks of that thickness...did a couple here tonight about the same size (they were only about 3/4 inch). Simply cooked them too long. A hint, too...it doesn't look like your firbox is very full of lump. If I am doing a steak sear, especially smaller ones, I make sure the firebox is verrry full of lump, so my steaks are closer to the coals for the outer sear, leaving the inside rare-med/rare. Always pull off the Egg a bit less done than you want, because the beef will continue to cook (carryover cooking) during the rest. (Another option is a spider and small grid, so the grid can be close to the lump, but if you don't have that set-up, more lump will do!) You'll get it!! No worries!!

Hoss

PINEAPPLEHEAD!!! is a MUST!

2Fategghead

I like Cow Lick and Raging River.

2Fategghead

Yeah with thin cut steaks no need for hot tub method. A simple sear and rest and eat.

MemphisQue

Definitely err on the thicker side. I like a minimum of 1.5". Too hard to time the cook with thinner cuts.

wkygriller

Have already called in my order for 1.5" for next week. Now that the snow is melting I think some sort of steak will be on the menu once a week.