8 bone in ribeyes and 1 large green egg, logistics question inside

jonnymack

All,

Happy new year, I hope that everyone enjoyed 2014 and that 2015 kicks ass for all. My father in law got 8 Allen Brothers bone-in ribeye steaks and decreed that I am to cook them on the egg. They are about 2" thick and while I could fit them all on the grill, I'm worried that high heating these things will not get the inside done enough for some. I'm thinking a reverse sear and indirect them all for a bit and then sear them? If I were to try using a cast iron skillet would I TFC the done steaks as I seared to order? 

Pic of steaks below. I'll be doing this Saturday and won't have ankle biters at my feet so should be able to fully focus on steaks and will post some pics of my success/failure. Many thanks.

JRWhitee

I would go with reverse sear just like you mentioned.

theyolksonyou

I like the plan up to FTC. I think I would tent them loosely on a bakers rack or your IT may rise too far. The rack will keep the cold plate from pulling juices out.

johnmitchell

Wow what a haul you got there...No pressure.. ..Good luck and enjoy....You can do it..

theyolksonyou

On the indirect portion, make sure you watch the ones on the outside. Not sure your indirect set up, but I've scorched some stuff, luckily just wings.

NPHuskerFL

Raised indirect, rest and finish in CI pan.
This pan fit 4-5 at a time in my LBGE.

NPHuskerFL

@JRWhitee‌ Nice win against Bama! Bucky rolled the tide. B-)

SmokeyPitt

Just another thought- since they are already vac sealed you could do a hot tub/sous vide.  If you don't have a sous vide you can do red-neck sous vide with a cooler.  

http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html

I like the reverse sear idea as well but the sous vide thing might be a little easier to execute.  You could also pull them out of the cooler in batches to grill or sear.

<edit> 

I just noticed int he pic those are "peel away" packages.  Sous vide will probably not work because the adhesive might come apart.  With that- I think I would go back to reverse sear. 

jonnymack

theyolksonyou said:

I like the plan up to FTC. I think I would tent them loosely on a bakers rack or your IT may rise too far. The rack will keep the cold plate from pulling juices out.

Good thought, thanks and thanks to everyone. We'll see how it goes, don't have a CI pan unfortunately and won't have time to get one prior to tomorrow. Putting that on my priority list though.

Tinyfish

I could probably round up a few members to do a taste test when your done cooking those bad a$$ steaks 8-|

JRWhitee

Thanks @NPHuskerFL‌, the Big 10 represented well. SEC west not so well...

jonnymack

FYI, I'm born and raised in Cleveland, OH and a big Bucks fan, real happy about last night!!!!  As I live in the south you can't imagine the hell I have been through dealing with SEC fans. This year of payback will be sweet.

NPHuskerFL

The BIG took a piss in the SEC Kool Aid! Have a big drink SEC )

jonnymack

quick question for you all, how long do you think the indirect portion will take to get these 1 1/2" (not 2 as I eyeballed yesterday) steaks to 115 degrees internally?  Thinking 250-300 temp. Getting ready to fire up the grill as I have some deer sausage that got thrown in at the last minute, yee haw!

NPHuskerFL

Maybe 15 minutes if they're at close to room temp. Shooting from the hip.

johnmitchell

Standing by Fork in hand...Good luck and enjoy...Agreed with about 15-20 min from room temp..

jonnymack

Many thanks pics of seasoned steaks. Got hit with chicken and deer sausage so put them on and the deer sausage is what freedom is all about. Going to get the steaks on shortly. Oh and of course Midleton because life is awesome.

jonnymack

Posting from phone and a little tipsy so forgive sad English skills.

johnmitchell

My kinda party...Looks great so far...You've got some work to do on that Midleton though..Drink up. :-c

NPHuskerFL

Damnit man! You did awesome on this!!! :-bd
My only real complaint about this entire cook is that I didn't get to taste it

jonnymack

Wow finally get the reverse sear hype. I do not take to swearing lightly but these could be the best f**king steaks I've ever had. Got the internal temps up to 115 and then was able to sear them properly. First is the indirect cook and then the finished product. Damn. Amazing thanks to all for your wisdom.

theyolksonyou

Glad it worked for you!

Foghorn

Now you are a hero among friends and family. Strong work.

Sammi

Looks great @jonnymack, Love the handles on those bad boys!

jonnymack

Oh and you're invited to the country next time husker.

NPHuskerFL

jonnymack said:

Oh and you're invited to the country next time husker.

I'm out in the sticks already brotha. But, I'll take the invite. Thanks. Looks great! :-bd

Tinyfish

Those pictures remind me how much I like I mean love steaks.

I might have to buy my doctor BGE so this way he'll stop telling me to eat less red meat when he sees how freaking good they are...LOL

flynnbob

Great job.  I did strips for 15 last month for a meeting and used the AR for the roast, the Spider for the sear and they came out great.  Good way to cook for a crowd.  Bone in Ribey is my favorite.

minniemoh

Fantastic cook! They look absolutely perfect!