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Ribeye Roast and Baking Steel?

QDude
QDude Posts: 1,070
in EggHead Forum
I have a 4.5 pound ribeye roast that I am going to cook tonight.  I was wondering if it makes any sense to heat up the baking steel directly over the lump and cook the roast on it.  I was thinking that this method might give the roast an even browning all over.  Is my thinking way off base?  I don't want to blow this cook as this roast was pretty pricey!  Thanks for any advice you can offer.

Northern Colorado Egghead since 2012.

XL BGE and a KBQ.

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Comments

  • rtt121
    rtt121 Posts: 653
    Great idea for sear or reverse sear. I would think it might not be the best idea to plan on doing the whole cook on the steel though. I would cook indirect until about 120 IT then sear on the steel for even browning.
    Medium, and XL eggs in Galloway NJ.  Just outside of Atlantic City.  
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