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1st time grilling ribeyes

reelgem
reelgem Posts: 4,256
edited November -0001 in EggHead Forum
Last night I cooked 2 ribeyes. They were only about 3/4 in. thick. Anyway, I did them like they say in the recipe book. Got the BGE to 650, put them on for 2 min.'s turned, cooked 2 min.'s more and turned again, closed the top and bottom and left for 2 min.'s more. They were sooooooo burnt and dried out it wasn't even funny. I was really upset because these were "Prime" ribeyes and I paid $34.00 for the 2 of them. Any suggestions to prevent from happening again. The grill flared up alot when I 1st put them on. I'm sure that had something to do with it.
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Comments

  • FlaPoolman
    FlaPoolman Posts: 11,677
    That thin I would have reverse seared or hot tubed. For TREX I use 1 1/2 to 2 inch thick minimum.
    Thermopen is a great tool as times are general but internal temps are specific. Cook to temp and not time. Took a few mistakes for most of us to.
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  • HungryMan
    HungryMan Posts: 3,470
    Like pat said. Also practice with cheaper meet until you get the feel. Even if you cook at 350 to 400 flip once and use a thermopen.
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  • Crimsongator
    Crimsongator Posts: 5,797
    I am doing the same sizes tonight. I plan on just enough time to get a good sear and turn. That is probably 1 min per turn and I'll pull it off the heat and rest. Total of 4-5 minutes and done at Med Rare

    You are welcome to give me a call and I'll give you a couple of options. It is probably too long to type and make any sense. Our home number is 256-858-5511
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  • lowercasebill
    lowercasebill Posts: 5,218
    i agree with crimsongator. at that thickness 2 mins per side is plenty and if you like rare i would put them in the freezer for ten minutes first. if it is dry aged prime i do not trex and frankly i have been happier with choice , thick, rib eyes from wegmans and costco as opposed to prime .
    if you do not have a thermopen get one, and don't dispair, we have all done this or worse. i bought a dry aged thick rib eye and a good bottle of red as the bottomless pits were not going to be home for dinner . trexed it on the mini and was so dissapointed i did not post the pics.
    bill
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    Gotta use the tried-and-true method:


    Click here...

    Good luck on the next one! I use a timer when doing mine, and shut the lid when they are on the grid. The only time the dome is open is to rotate and flip the steaks.

    IMG_5238-1.jpg
    IMG_1130.jpg

    Those were also USDA Prime and turned out med-rare.
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  • Crimsongator
    Crimsongator Posts: 5,797
    I did 1:30 per 1/4 on my ribeyes and they were a bit over-done for me. They were a good M-well with a slight pink band. 1 minute was probably best, but I talked myself out of it.
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  • Crimsongator
    Crimsongator Posts: 5,797
    Great idea, but not for a smaller 3/4" thick steak!
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  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    Why wouldn't it be a good idea? I've been using that on all the steaks I cook on the BGE since my first one--you just have to adjust your sear and roast times. The ones in the picture weren't the 1.5" recommended thickness, they were only about 1".
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  • stike
    stike Posts: 15,597
    that thin i think i'd have gone 90 seconds a side and called it done...

    i think the one thing that we "oldies" see as obvious (but which actually takes a couple times to understand) is that "time and dome temperature" are almost completely irrelevant.

    i don't think there's a food that you can say "dome temp X, cook for so-and-so many minutes"

    and yet when we all start oput (at least for me) it's all about "what time and temp should i cook my xxxxxx at?"

    just takes time to get the vibe i guess.
    ed egli avea del cul fatto trombetta -Dante
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  • Big'un
    Big'un Posts: 5,909
    The 3/4 inches is what burned the steaks. Next time cut the sear/flip time to about 45 seconds each side. and then check the internal temp. Then add more time on the egg if they need it, but with that thin of a steak, you have to watch it. It's a lot easier to cook it more, than it is to cook it less. HTH.
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  • jonboy
    jonboy Posts: 163
    Not ready to burn steaks yet...
    Would you recommend 15 seconds per 1/4 inch of steak to get a med rare?
    as in 3/4" = 45 seconds per side
    11/2"= 90 seconds per side
    jon
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  • Crimsongator
    Crimsongator Posts: 5,797
    Sorry, I meant adjusting the times. My brain had a lapse in judgment. The very highest temps work best for thicker steaks in my experience. The thinner ones just seem to get way over cooked in a very short period of time.
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  • stike
    stike Posts: 15,597
    searing is one thing. internal temp is another.

    for example. a really thick steak is actually just a roast. you wouldn't sear a three inch steak for as long as it would take to reach medium rare. you might end up with medium rare on the inside, but the outside would be toast.

    conversely, you wouldn't maybe just slow roast a steak until it was done internally, because you'd have no nice crust/sear on the outside.

    so, split it up.

    sear, then roast. or roast then sear.

    650 for as long for each side until it looks like you want. then choke it down to 400, and put them back on roasting until they are where you want them internally.

    or roast at 250/350/400 whatever until within 15 degrees of desired doneness, then sear at higher temps to finish it.

    steaks can't be reliably cooked by "time and temp". that is, until you find your own method. even then, you'll never time anything except maybe the sear. deciding when to take them off will always be by touch or internal temp
    ed egli avea del cul fatto trombetta -Dante
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