My first bone-in Rib Eye on the BGE

Steveb999 · January 2013

Thought I'd share a pic of the first steak I've cooked on the BGE.

When considering the Egg I thought it was more of a smoker and almost didn't buy it if it was going to be sub=par as a grill. Oh man... What a great decision. This is the best steak I have ever grilled.

Brought the temperature up to probably 1000F, seared it for 90 seconds a side. Let it rest for 20 minutes, brought the egg down to 400F and then hit it for 4 mins a side. Let it rest for another 10 minutes and turn the juices into a lovely au jus.

td66snrf · January 2013

That steak may qualify for a roast! Nice job thanks for sharing.

Eggcelsior · January 2013

Thanks dude. I just broke my nose trying to eat my phone screen.

Skiddymarker · January 2013

Cowboy cuts, the best - at least when I was younger and had a metabolism.

nice cook.

Steveb999 · January 2013

Ha

Thanks for the kind words. I think I'll post a pic if my first ribs now.

Mickey · January 2013

You did good. Wow

r270ba · January 2013

Eggcelsior said:

Thanks dude. I just broke my nose trying to eat my phone screen.

)

Plano_JJ · January 2013

Eggcelsior said:

Thanks dude. I just broke my nose trying to eat my phone screen.

What he said, that looks ScRuMpTiOuS. What did you season it with?

Steveb999 · January 2013

Plano_JJ said:

Eggcelsior said:

Thanks dude. I just broke my nose trying to eat my phone screen.

What he said, that looks ScRuMpTiOuS. What did you season it with?

I seasoned it with kosher salt (quite a bit) and put it in the fridge for an hour. This drew a lot of moisture out then I seasoned it again with fresh ground pepper on the most coarse setting on my grinder and even more salt then straight to the egg. The key to a decent crust is to get the moisture out its that first round of salt. It doesn't taste at all salty or over-seasoned with that 2nd round. I also use a liberal amount of olive oil to coat the steak before grilling.

Griffin · January 2013

Only the first of many to come!

ashivers40 · January 2013

Why do you want to draw the moisture out?

Eggcelsior · January 2013

ashivers40 said:

Why do you want to draw the moisture out?

It intensifies the beef flavor. There is still enough there to keep everything tender. Plus, the marbling(fat) liquefies and adds to the moistness(and flavor).

It's kind of like dry aging. Instead of time, you do it chemically.

Jscott · January 2013

fantastic, haven't had mine up that high yet, but guess I'll have to give it a try. smells great from here!

henapple · January 2013

Nice...

My first bone-in Rib Eye on the BGE

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