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15 Ribeyes XLBGE and a Blackstone

Cajunbug
Cajunbug Posts: 1
in EggHead Forum
Received the steaks as Xmas present. Plan on cooking tonight for NYE.  Any thoughts on cooking strategy?  I usually to the BGE method of searing at 650 then shutting down egg to temp.  But with this many steaks i thought that may be difficult. 
Then thought hey, sear them on the blackstone, then roast in egg until desired temps?
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  • Foghorn
    Foghorn Posts: 10,227
    Either of the plans above would work.  How did they turn out?

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • GrateEggspectations
    GrateEggspectations Posts: 11,613
    The difficulty of that many steaks is ensuring consistency of doneness with that many individual pieces of protein on the go. Don’t know what route you ended up going, but I wonder if sous vide would have made for a good ally last night. 
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  • Photo Egg
    Photo Egg Posts: 12,137
    Update?
    Thank you,
    Darian

    Galveston Texas
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  • GregW
    GregW Posts: 2,678
    GrateEggspectations said:
    The difficulty of that many steaks is ensuring consistency of doneness with that many individual pieces of protein on the go. Don’t know what route you ended up going, but I wonder if sous vide would have made for a good ally last night. 
    Sous Vide will definitely simplify cooking steaks on a large scale. I use my setup for filets and they turnout well. I however don't like to use SV for ribeye's. The ribeye has a lot more fat than a filet. The ribeye benefits from a high heat cook for a longer time period, the high heat renders out a lot of fat.
    If the ribeye is not particularly well marbled, SV would work, but I still believe the flavor is better with a traditional cook, either direct heat or reverse sear. 
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