2 inch thick Bone in rib steak... Caveman???

danhoo

Is this a good cut to try caveman? 

ColtsFan

Reverse sear then caveman for the finish would be my approach 

lousubcap

As above- Take it with the reverse sear (250*F +/-) on the dome til around 5-8*F below target temperature and the open the dome, shut the lower vent and let the fire roll across the lump bed.  
Then toss that bad boy on. Around 45 seconds ( or so) per side to get the crust.  Long tongs to save the arm hairs.  Enjoy.  
Caveman with the reverse sear for me works with any cut around 1" thick or greater.  Under 1" (especially the 1/2" special cuts) caveman only is the way to go, but at that thickness it will likely require a couple of flips per side (30-45 Secs) to keep from over cooking.  Those thin caveman cooks get exciting as you need the quick read to hit your target temp, not so with reverse sear as you have that dialed in before the lava finish.  FWIW-

danhoo

ColtsFan said:

Reverse sear then caveman for the finish would be my approach 

Thanks.  I found @lousubcap post and comments there too.

I'm also smoking tri tip but it's too small to feed the crew so this was what I grabbed to add in for dinner. Rib steak gets kosher salt. Tri tip gets Montreal seasoning. 

Pit crew gets JW Black and water. 

Ozzie_Isaac

lousubcap said:

As above- Take it with the reverse sear (250*F +/-) on the dome til around 5-8*F below target temperature and the open the dome, shut the lower vent and let the fire roll across the lump bed.  
Then toss that bad boy on. Around 45 seconds ( or so) per side to get the crust.  Long tongs to save the arm hairs.  Enjoy.  
Caveman with the reverse sear for me works with any cut around 1" thick or greater.  Under 1" (especially the 1/2" special cuts) caveman only is the way to go, but at that thickness it will likely require a couple of flips per side (30-45 Secs) to keep from over cooking.  Those thin caveman cooks get exciting as you need the quick read to hit your target temp, not so with reverse sear as you have that dialed in before the lava finish.  FWIW-

Check out the new video by Chris Young.  He shows carryover cooking way beyond the accepted 5-10 deg.  

https://youtu.be/pYA8H8KaLNg?si=8ElG4w1seR75t38-

I have found personally in larger cuts like that I get 12-20 deg of carryover.  I would pull that bad boy around 110.

Foghorn

Ozzie_Isaac said:

lousubcap said:

As above- Take it with the reverse sear (250*F +/-) on the dome til around 5-8*F below target temperature and the open the dome, shut the lower vent and let the fire roll across the lump bed.  
Then toss that bad boy on. Around 45 seconds ( or so) per side to get the crust.  Long tongs to save the arm hairs.  Enjoy.  
Caveman with the reverse sear for me works with any cut around 1" thick or greater.  Under 1" (especially the 1/2" special cuts) caveman only is the way to go, but at that thickness it will likely require a couple of flips per side (30-45 Secs) to keep from over cooking.  Those thin caveman cooks get exciting as you need the quick read to hit your target temp, not so with reverse sear as you have that dialed in before the lava finish.  FWIW-

Check out the new video by Chris Young.  He shows carryover cooking way beyond the accepted 5-10 deg.  

https://youtu.be/pYA8H8KaLNg?si=8ElG4w1seR75t38-

I have found personally in larger cuts like that I get 12-20 deg of carryover.  I would pull that bad boy around 110.

Agree with this as that has also been my experience. 

lousubcap

I watched the video-he rolls (as near as I can tell) at 350*F.  That is quite a kick-start to any carry-over end result.   

danhoo

The juice was from the tri tip that was carved first




And the tri tip

Ozzie_Isaac

lousubcap said:

I watched the video-he rolls (as near as I can tell) at 350*F.  That is quite a kick-start to any carry-over end result.   

He definitely hits it harder than 250.  You are the Mayor of Cavetown so I will defer to you for sure.

Even at 250 I still pull around 110, but I like my meat mooing.

knock off its horns, wipe its ass, and shine a flashlight on it.  I’m good.

Stormbringer

Epic result, nice one! 

rekameohs

ColtsFan said:

Reverse sear then caveman for the finish would be my approach 

I'm always scared of screwing up an expensive piece of meat.  I usually cook it Sous Vide, so I can't mess it up, followed by a char at the end.

DoubleEgger