Ribeyes

Bama Egger

I have some 1 inch ribeyes I will be cooking tomorrow. I understand that the T-Rex method is for thicker steaks. If that is so, how should I cook them on the Egg?

Unknown

Paul,
Did some the other night on the small. Brought up to 500F, 90 seconds sear on each side. Shut down bottom vent and put on ceramic top. Pulled about 6-7 minutes for med rare/medium.

wrobs

Paul,
Those 1" Ribeyes can be T-Rexed as well. I usually do mine (1" to 1-1/2") about 90 seconds each side at 700 deg. I will take them off and let them sit until egg cools to
400-450 and then I cook with upper and lower vents closed for 3-4 minutes. This usually gives me a nice medium rare and I can get medium by placing nearer the rear of the egg.
Good luck and good eats!
wrobs

stike

Richard,
you might find sometimes that ribeyes done this way can give you a sooty off-flavor. i found that the fat would render on to the dying lump and smoke (and not in a good way). because the cap is on, the smoke can't get out.[p]
try (if you ever notice the off taste) just shutting the lower vent and keeping the top open. it'll allow the sooty smoke to vent

Whitetail

stike,
That’s pretty much how I do it only I leave the bottom cracked just a smige. That way you ensure some venting from bottom to top. To reiterate what the others said you can definitely Trex those 1 inchers. I have my steaks cut 1 ¼ from the butcher and cook them this way all the time, just use less roasting time after the sear.

EdF

Me too. Works great.