Rib Eye Steaks

Love Handles

Do you guys use the raised grille when you do the steaks for 2 or 3 minutes per side, dwell and then finish at about 400 degrees or do you grille on the bottom grille? Thanks See-Yaa

Dock of The Woods

Love Handles, I don't, I just use regular grill level, and that works fime for me. I also don't believe I get the Egg hot enough most of the time. I am still fine tuning, but If the steaks off the Egg get any better I don't know if I will be able to stand it! Throw em steaks on![p]Hugh, "Sitting on The Dock of The Woods" boneless chicken breast tonight!
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Love Handles

Dock of The Woods,
My steaks turn out great too, but it seems they are getting just a little to crispy on the outside during the first 2 or 3 minutes per side, due to the higher temps. I used my new thermapen last night, and it works great too. See-Yaa

Unknown

Love Handles,[p]I think I would try searing them for less time before I tried to raise the grid. I use the regular grill, but only sear them for about 90 seconds per side before the 20 minute rest, and that works well for me.

ravnhaus

Love Handles,
I do all my steaks on a raised grill. I find when I do them on the lower grill I get too much carbonization (burnt!). I usually have the fire going at 400° - 450°. Depending on the thickness of the meat I cook about 5 minutes per side for a medium rare. I never do the dwell method and I can't stand a blackend outside on my steaks. The taste of carbon just doesn't do it for me.
[ul][li]Ravnhaus BBQ[/ul]

TRex

Love Handles,[p]On my Medium, I use the grid at normal level, sitting on top of the fire ring. I sear at 700 - 750ish for 90 seconds a side. 2-3 minutes of searing might be a little long and this may be contributing to your high carbon content. What are you rubbing the steaks with prior to searing? [p]If I sear on the Mini, I again use temps around 750 and sear with the grid on the fire ring for 90 seconds a side, of course in the Mini the grid sits much closer to the coals. But I still have no problem with excessive carbonizing.[p]My rub consists of salt, pepper, brown mustard, and olive oil. I got less black when I started using the olive oil, plus less sticking to the grill. Also, the mustard layer is usually what crusts up, so, if I want less black, I simply flake the mustard crust off (I do this for my wife, as she prefers less crust).[p]TRex

Wichita Eggman

RG,
What do you mean by 20 minute rest after searing? What's your method?