prime rib steaks

Unknown

Hello every one.we just recieved our 1st large egg and would like to do prime rib steakes this saturday,any suggestions on a good cooking method
need a little help on our first attempt
thanks
ed

BajaTom

<p />ed eagen,
There are a couple of ways that most people use to grill steaks. TRex is a fast sear at 700 plus degrees to sear a crust on both sides of the steaks. The steak is taken off and allowed to rest while the egg cools down to around 400 degrees. Then the steaks are put back on the egg and cooked to desired doneness. I grill mine at 550 and flip a few times to create a crust and so the steak won't burn. I bring the meat to room temp before grilling. I use DP's raising the steak or Cowlick rub. I let the finished steak rest for about 10/15 minutes. Good luck, tom

Car Wash Mike

<p />Bajatom,
I KISS it, just like you did. I use EVOO, Kosher salt and fresh ground black pepper.[p][p][p]Please stay in touch about the opening.[p]Mike

Haggis

ed eagen,[p]Many forum members are at the Eggfest in Waldorf and may not be able to help you but here are my thoughts:[p]I'd use a modified TRex method you may have seen mentioned here. TRex uses an extremely hot fire (over 700) to sear and then a rest to let the Egg cool followed by a dwell. But there are risks with that - notably melting your gasket and/or burning your body hair from flashback. I'd use a lower temp to reach the same results.[p]That said: hopefully your steaks are at least one inch in thickness. Load your lump to above the holes in the side of the firebox - even up to the fire ring is good. Get a good solid fire started and let it settle in. Season your steak however you like it (you'll see Dizzy Pig seasonings mentioned here all the time and you should try them eventually.) When your fire is on its way, let it get up to maybe 550-600 degrees on the dome thermometer - I find that leaving the daisywheel full open doesn't quite get the Egg where I want it so you may have to remove the wheel totally and open the lower vent most of the way.[p]Throw the steaks on for about 1.5 to 2 minutes, then turn them for the same (if you want nice crosshatched markings, rotate them 90 degrees halfway through each period. Pull them off and wrap in foil to rest, close the lower vent totally and close the top vent except for a slight crack to let the heat escape. The Egg will slowly start dropping in temp - every few minutes "burp" the Egg by barely opening the lid and closing it instantly - that lets some heat out and helps prevent flashback where the sudden influx of air causes a blast of superheated air to burn and come out every orifice on the Egg - some have lost their eyebrows and other hair from this. When the Egg has cooled to maybe the very low 400 range, open the top a bit to let more heat out, burp the Egg, and throw the steaks back on. At this point you are roasting rather than grilling. Check your steaks frequently until they are where you want them - hopefully you have an instant thermometer to help you. I prefer pulling at 125 internal temp to get a nice medium rare after a few minutes of resting as things get put on the table.[p]BTW, I am doing exactly this tonight with a couple of Costco ribeyes.

gdenby

ed eagen,[p]The Naked Whiz (TNW) hosts a nice description of T-Rex's (T-Rex) method for doing steaks at:[p]http://www.nakedwhiz.com/trexsteak.htm[p]A word of caution, the method is !hot!
[p]And you may get a flash-back, which is mostly startling and dangerous to your fore-arm hairs. [p]There's also the "hot tub" method. Rub the steaks and put them in plastic bags. Immerse the bagged steaks in hot tap water. They come up to the water temp, assuming you freshen the water. Then, searing them no more than 30 seconds per side per half inch will bring them up to 135 (rare.) Flash back is always possible at sear temps. Burp the Egg and move fast flipping the meat.[p]Get the fire blazing, and with even a middling steak, the results are great.[p]gdenby

Unknown

Haggis,[p]
thanks iam hooked on the egg ,your idea worked perfect. cant believe i cooked 1 1/4 1 lb steak in 7 mins
thanks
ed