Ready for STEAK!

A31unit

OK. Got 4 good low temp cooks out of the way and looking to get the Egg going good now.
want to do 1.5-2" ribeyes for the first time in the egg. I came across some good directions for this. 
2 questions.
1) I know it will be direct. Is it better to put the grid in top of the fire ring or elevate to gasket level with my Woo rig.
2). My wife wants to use a "family Recipe" rub which has a lot of sugar in it.  In the past this rub burns and almost catches fire. I'm guessing because of the sugar.  Anyway cooking direct at 600-700 I would think this rub will burn instead of sear the steaks. 
Thnaks

Gamecockeggman

I would tend to agree with you on the rub burning, especially at those temps.  If it was me, I would limit the rub and have the grill at the higher level, probably would lower the temp a bit to 475-500, get a good sear and let them go.  Best of luck, let us know how it comes out.  Remember, no picks = it never happened.

jonnymack

Yeah not so sure you want the sugar rub. If you wanted to indirect them completely maybe but then you get no sear. Salt/pepper or some Montreal steak seasoning should do the trick.

byrne092

With 2" ribeyes you might consider a reverse sear or TRex method, unless you like your steaks very rare. By using TRex or reverse sear you can get the internal temp close to your liking then sear to get a nice sear and add the extra internal temp. Then again I have had good luck with ~1.5" steaks at high temps, flipping consistently, you have to just kind of do some trials to see what works best for you.

http://eggheadforum.com/discussion/1181127/steak-duo
http://eggheadforum.com/discussion/1182706/ribeye-for-1

Photo Egg

You can do a 2 step cook, Trex, for your steaks.
Season your cold steaks with a little salt and pepper and sear at high heat.
Pull the steaks to rest, 15-20 minutes. At this time rub steaks with your wife's family rub after the sear.
Bring your grill temp down and add your Woo. Return the steaks to slow roast to your desired temp. Yummy 

A31unit

Thanks for all the responses. Would it be better to use the elevated grid or on the fire ring for just simple direct steaks?

steventconners20

If you want to "Sear" or have high heat i would go on the fire ring. Otherwise raised works.   I used a recipe similar to your wifes family one before but I have gone to using @churchmeat Holy Cow rub now.

I like a reverse sear.  I put in my woo with a CI skillet at the bottom and my regular grate at felt line.  I cook to the desired temp.  Pull and let them rest while i open up the heat and the CI I ready to sear. 

You could do the same without a CI Skillet (using CI grate if you perfer the grill marks)  if you have a the ceramic from Ceramicgrillstore.

Experiment and enjoy.