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Ribeye on New Cast Iron Grate
So I finally splurged on a cast iron grate...And man I am glad about it! Bought it from my good friends at NWS in Longview, TX. Brought it home and got it ready to season: Rubbed it liberally with Crisco then cooked direct at 350 with BGE charcoal and a few Mesquite chunks for about 5 hours.
So for my first cook on it, I wanted to do it right...Bought a fantastic 17oz Prime Ribeye from my favorite butcher (Skinners, Longview TX) and put it in the fridge until time for prep.
Rubbed the steak in Olive Oil then liberally covered it on all sides with a new rub (also from NWS in Longview) "One and Done" rub then set in fridge for about 3 hours. I love a salt/pepper/garlic/beef/char flavor from my steaks, and this rub delivered 100% with my cook.
Got the Egg to about 450 (with a small amount of BGE coal and wide open dampers). Set the cold steak on the newly seasoned cast iron grate. Kept lid open for 5 minutes in attempt to get a solid sear.
After 5 minutes of searing first side with dome lid open, I flipped, for 5 more minutes.
After 5 minutes on second side, I closed dome and set dampers to settings that I am used to getting to 350 dome temp. Placed 2 x 1/4 tbsp of butter on the steak before closing dome.
Took off when internal temp was reading 130 (it got away from me for a minute; I usually pull at 125 for mid-rare) and let it rest for 10 minutes
Charred outside and moist, tender, butterey inside...Absolutely loved this cook. A few degrees over my usual 125 for mid rare, but between the sear, the rub, the cut and the cook...this was a fantastic steak!
So for my first cook on it, I wanted to do it right...Bought a fantastic 17oz Prime Ribeye from my favorite butcher (Skinners, Longview TX) and put it in the fridge until time for prep.
Rubbed the steak in Olive Oil then liberally covered it on all sides with a new rub (also from NWS in Longview) "One and Done" rub then set in fridge for about 3 hours. I love a salt/pepper/garlic/beef/char flavor from my steaks, and this rub delivered 100% with my cook.
Got the Egg to about 450 (with a small amount of BGE coal and wide open dampers). Set the cold steak on the newly seasoned cast iron grate. Kept lid open for 5 minutes in attempt to get a solid sear.
After 5 minutes of searing first side with dome lid open, I flipped, for 5 more minutes.
After 5 minutes on second side, I closed dome and set dampers to settings that I am used to getting to 350 dome temp. Placed 2 x 1/4 tbsp of butter on the steak before closing dome.
Took off when internal temp was reading 130 (it got away from me for a minute; I usually pull at 125 for mid-rare) and let it rest for 10 minutes
Charred outside and moist, tender, butterey inside...Absolutely loved this cook. A few degrees over my usual 125 for mid rare, but between the sear, the rub, the cut and the cook...this was a fantastic steak!
Comments
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Grate lookin steak....see what I did there? Ha it looks mighty lonely on that big ol egg. Time to bust open the wallet for a MiniMax!Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Nicely done. A prime ribeye is still good if you overshoot a little. Thanks for sharing the cook.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Looks FANTASTIC! Great job!
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At least put a potato on with the steak, right?northGAcock said:Grate lookin steak....see what I did there? Ha it looks mighty lonely on that big ol egg. Time to bust open the wallet for a MiniMax!Thank you,DarianGalveston Texas -
You done well... looks greatCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Interesting... that's the first mention I've ever seen of using smokewood for seasoning iron.
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That looks beyond good! I'm going to get my CI crate out soon. It's been resting in the storage ben.
The best things in life are not things.
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Scha-Wingggg!"First method of estimating the intelligence of a ruler is to look at the men he has around him."
- Niccolo MachiavelliOgden, UT, USA
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