bill: How'd you cook that steak?

fiver29

I was browsing the forum. I saw a picture you posted of what looked like a ribeye I think. It had a nice black char on the outside and looked like a really nice medium or so on the inside. Was wondering how you cooked it?

Thanks!

lowercasebill

i ribeyed [that is a verb] twice this week thursday night

was done on the large about 800° as shown 1 minute rotate 90° 1 minute flip and repeat. remove from egg dropped down to 500° returned with asparagus to the large till asparagus was done. i was in the mood for char.

last night on the mini

was at 600° couple of minutes while i was inside prepping flip couple of minutes thermopen said 85° internal closed egg down completely for a few more minutes removed at 128° watch out for flashback let rest while i grilled the broccoli rabe.
truth is my son announced at the last minute he was going to work and out for the evening ,, after several glasses of wine i checked the fridge, made my plan fired up the mini, put on the taters went to the liquor store for the red wine and just cooked.. the mini heats up so fast. anyway i was just cooking and drinking and had a fire in the fireplace and the tv on
was not really paying attention to what i was doing
bill

fiver29

Thanks for the reply! And the email, too. I have a large and don't get the type of char you get with the mini. I get the same type with the large. Maybe I need to invest in one of the smaller eggs, too. A friend once told me he thought the medium was best for steaks (He had all sizes). Just getting me thinking......

Thanks again!