Blackened Ribeyes....

tjv · March 2008

Thanks to the Cajuns! Two choice ribeyes, 1.5 inches thick blackened on the spider with a bayou classic pan at 550 degrees. Simple seasoning of EVOO, kosher salt, fresh ground pepper, garlic and a smolder of mesquite.

I came in the house for a moment after blackening the steaks and the dog blew right by me at the door heading straight to the eggs. The cook produced a wonderful aroma in the yard, not to mention a cool smoke trail. I honestly think this is my favorite way to do steaks, fun and great results. T

AZRP · March 2008

Dang Tom, nice! You gonna be in OK? -RP

tjv · March 2008

thanks, they were very good.

So far, OK looks like a go. Hope to play golf too. I've seeing the posts on your chicken recipe, looks fantastic. I think it would be a perfect cook for the sliding grid set-up. Hope to give it shot maybe this coming week. T

Ross in Ventura · March 2008

Tom,
I Love Rib Eyes too, almost any way I can get them.
My Best,
Ross

FlaPoolman · March 2008

Great looking steaks,,, but are they inside or outside the gate :side: :side: .
OT need the link for the spider & adj. rigs if you would be so kind.
Nice Pic's
Pat

Beli · March 2008

Just had dinner but a look at those ribeyes made me hungry again....they look fabulous.......

Fidel · March 2008

How long did you let the cast iron preheat? Since I have a spider now I am going to give pan searing a try tomorrow.

Those look great, btw.

Egg Pirate · March 2008

I did my chicken on your XL set up and I am cooking a brisket on your adjustable rig right now! Thanks for the wonderful products.

D

Mike in Abita · March 2008

WOW!! :cheer: Good lookin hunk of cow there.

tjv · March 2008

With a good steak fire, maybe 15 minutes to get the pan up to temp, depends on pan type and size. Actually, it's not so much how long but how white or gray the pan gets. It' takes a little trial and error to recognize when.

I use the guru and keep the leads out of the egg. When I load the meat I usually turn the guru off, crack the lower vent and monitor the dome temp. Like to see dome temp stabilize just above 400 even though the pan is much hotter since it's absorbing the heat. This way I have a good temp to finish the steaks. I finish on a half grid atop the rig and drop a small chunk of mesquite on the pan for smoke. I dont' remove the pan, way too hot.

I spray the pan with Pam to reseason the surface as the egg cools. Generally do this after eating.

tjv · March 2008

thanks, if I could get some respectable seafood, I'd love to do that too. T

tjv · March 2008

A small piece is left over, thinking steak and egg in the morning.....dang cholesteral will be going through the roof....T

Fidel · March 2008

Thanks for the great explanation. Makes perfect sense.

tjv · March 2008

forgot to mention, if you are doing ribeyes, trim the fat off or you'll really throw the smoke.....

Pork Butt Mike · March 2008

Nice looking steaks Tom. Hey do you know where I can get a spider. LOL.

Take care buddy.

tjv · March 2008

just google adjustable rig and you can't miss it, first page about four topics down.....

thanks for asking. T

tjv · March 2008

ya gotta love that cut of beef. T

tjv · March 2008

Thanks for the kind words....I'm refiring the large for a brisket flat tonight too. T

tjv · March 2008

almost titled the thread.......hey PBM, don't try this at home.......

Beanie-Bean · March 2008

Nice cook! I also like the canopy you've got for the BGEs, as well as the TX gate. Thanks for sharing.

tjv · March 2008

need to replace the bulb in that dang canopy though.....see above thread note to self.....dang it.

Michael B · March 2008

I normally prefer strip steaks, but those look good.

Big'un · March 2008

Great job Tom! That's my favorite way to cook a steak too. I use a steak about an inch and a half. When it comes off the hotplate, it goes onto my plate! Thanks for sharing.

Blackened Ribeyes....

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