Caveman Ribeye Temp Recs?

Biff_Tannen

I typically grill my steaks on a CI grate on HIGH heat (600+) for a little over two minutes on each side and love the way they turn out. Always have a nice Pittsburgh char with a rare center.

Gonna try some caveman style bone in ribeyes tonight and was wondering what temp and how long those who have done it before would recommend. Its the lump supposed to be completely grey, or a grey and black combo? Any input would be greatly appreciated! 

Judy Mayberry

I don't have a specific temperature--it depends how close the meat is to the coals. Maybe 500-600°? The coals should have an ash covering. Some people say to stir the coals before adding the meat, but I've forgotten to do that every single time! It still comes out perfect, and no trouble with the ash sticking to the meat. If a coal does stick, a tap with the tongs knocks it off.

Biff_Tannen

Judy Mayberry said:

I don't have a specific temperature--it depends how close the meat is to the coals. Maybe 500-600°? The coals should have an ash covering. Some people say to stir the coals before adding the meat, but I've forgotten to do that every single time! It still comes out perfect, and no trouble with the ash sticking to the meat. If a coal does stick, a tap with the tongs knocks it off.

Sounds good. Thanks for the advice? How long did you leave them on each side? (assuming you like medium rare)

bgebrent

Hot fire, 1-2 minutes then flip, 1-2 minutes then flip and flip once more for one more minute on the fire.  Feel with your tongs the tenderness of the meat or pull it out to get an IT.  This is for 1.25-1.5 inches thick and medium rare.
Meat by the bone will be R-MR.  Have fun!  Total cook 5-6 , minutes.

Biff_Tannen

bgebrent said:

Hot fire, 1-2 minutes then flip, 1-2 minutes then flip and flip once more for one more minute on the fire.  Feel with your tongs the tenderness of the meat or pull it out to get an IT.  This is for 1.25-1.5 inches thick and medium rare.
Meat by the bone will be R-MR.  Have fun!  Total cook 5-6 , minutes.

Awesome!  

Bout to toss them on in a little bit. Thanks for the tips!

Judy Mayberry

Biff_Tannen: Sorry I can't help, but I don't "time" anything that fast. If it's too rare, put it back on the coals. Probably the Thermapen is your best friend. If it's 125° in the middle that's perfect for me. It will go up a little after you've pulled it off the coals. Cooking it slowly before putting it on the coals worked beautifully for me.