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Ribeye suggestions?

MangoMadness
MangoMadness Posts: 30
in EggHead Forum
Looking for a simple recipe/technique to cook ribeyes. Direct or cast iron griddle? Temp? Duration?
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Comments

  • Grillmagic
    Grillmagic Posts: 1,600
    For simple it's hard to beat just going direct over a hot fire 550/600, if they are thick steaks let's say 1 1/2 or thicker I like to do a reverse sear roasting indirect at 250 until 110/115 IT then pulling the plate setter and and getting your CI smoking to 550/600 and searing for 90/120 seconds a side and pulling at 128/130 and resting for 5/8 minutes until medium rare 
    Charlotte, Michigan XL BGE
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  • Mattman3969
    Mattman3969 Posts: 10,458
    How thick ?

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Marinate in Soy Sauce or about an hour. Turn over at 30 minutes.

    Grill direct at 500-550. Four minutes a side or so for a thicker cut. 

    Heaven
    New Albany, Ohio 

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  • GATraveller
    GATraveller Posts: 8,207
    I stick with 230 indirect till 115 internal. Sear on a blazing hot cast iron pan in butter/evoo for 90 seconds a side. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • MangoMadness
    MangoMadness Posts: 30
    Mattman3969 said:
    How thick ?
    1"
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    If 1" I would go hot and fast, but let it warm up beforehand.

    This is exactly how I would do it:
    I would pull them out of the fridge, let them sit on a cookie cooling rack for about 1 hour, dry them, salt and pepper them, then go hot, low (close to the red hot coals) and direct.
    If I did not have an hour, I would put in a zip lock, and put in warm (90-100 F) water for about 15-20 mins - then dry them, salt and pepper, then low to the red hot coals.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • THEBuckeye
    THEBuckeye Posts: 4,232
    Good point.......
    New Albany, Ohio 

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  • MangoMadness
    MangoMadness Posts: 30
    Marinated in Kikkoman Lite Teriyaki sauce for 90 mins, cooked direct at 550 for 3 mins each side, they came out perfect.
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  • Toxarch
    Toxarch Posts: 1,900
    Salt and pepper. Then reverse sear. Comes out perfect every time. 
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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