Would it be bad taste

CP92

If I asked how to cook a 18oz 1.75" prime boneless ribeye on a grill other than the BGE?

Just asking...

Chris

Foghorn

No.  

With that said, basic principles don't change.  

After I got my BGE and joined this forum I became a much better cook on my parents' Weber kettle - and my buddy's Weber gas grill, and my colleague's Traeger... etc.

CP92

Thanks @Foghorn. All the license I need.

Thoughts on a Recteq?  The AI said go reverse sear at 225 then finish at 500 in a cast iron pulling at 125 (I like my steaks more medium and will likely pull at 135 based off past experience).  

Any other prevailing thoughts/suggestions?  I've only did a reverse sear one other time and that was with a Sous Vide and a cast iron on the stove top. Wasn't horribly impressed. 

Do wanna get feel for how the Recteq will handle steaks for future reference though. 

Chris

lousubcap

My son has a Recteq and bought it some 6 years or so ago.  Loves it.  As above, the process doesn't change.  I would reverse sear at around 250*F until around 8-10*F below your target finish temp and then crank up the heat to sear for the crust.  Give it no more than 30-45 seconds per side on the high heat (instant read thermo to nail the temp-remembering carryover cooking) .  Caveman is the best way to get there IMO but the rig will dictate the way to finish. FWIW- 

CP92

Thanks Lou. Pretty much what I did. 225 then up to 500, but I threw a cast iron skillet in there during the 225 cook and then let the steak rest as I cranked it up to 500 and the cast iron got there as well.  

We like it. The smoke was a prominent, but not overwhelming. Didn't get the crust I normally get off my BGE or the cast iron on the stove, but it was my first go so we'll try it again. It's a good alternative to heating up the house in the summer and spending a couple of hours to get the egg up and running for a cook. 

Thanks all.

Chris

DoubleEgger

“Couple of hours to get the egg up and running for a cook” 

Please explain. 

Buckwoody Egger

if you routinely kick it up to sear temps in a pellet smoker, it’s worth familiarizing yourself with auger fires and maintenance for prevention.  pellet smokers have all sorts of various designs to mitigate. you may already know all this but if not just wanted to mention.