Ribeye Recipe for the Inaugural Flame

Probably one of the biggest help/hints given to me was to cook to meat temperature and to do so was to get a good instant read thermometer. Specifically a Thermoworks Thermopen.

I fought that advice for a long time and purchased enough inferior thermometers to pay for the 'good' thermometer.

I guess it was 3 or 4 months into my egg cooking that I finally broke down and purchased the Thermopen.

My cooking improved greatly, food tasted better and I got better complements when I finally learned to cook to meat temperature and not worry about cooking to time.

The thermometer is going to cost about $80 to $90 but the difference in your cooking will be well rewarded.

Anyone, and there are many out there, will give you the same advice.

Now for your rib eye. There will be a lot of advice coming and different recipes.

Your egg is new so for a while I would stay away from 'TRexing' the steak. That is a very high temp initial high temp sear then slow cooking to your desired doneness.

You can get great results with lower temp cooking, anything up to 450° or 500° dome temp and cooking the ribeye to 145° internal meat temp (med rare).

If you don't have access to a doneness chart then google it. There is plenty of information available.

Others will soon jump in with their ideas.

Two other suggestions. Calibrate your dome thermometer and check your egg for proper dome to base fit.

Congratulations and welcome to egg world.

GG

I agree with all of the above.
Roast your steaks at 400/450 and they'll be great!

Thermapen-absolutely! I'm not rich nor a BBQ competitor but I can tell you it's absolutely worth it!

Someone here posted cooking temps that I printed out and keep in my cook log/book for reference. I can't find an electronic copy of it right now, but the attached link has the same info. Only thing is, pork is done at anything over 137, so I usually do 140.

Remember to let your fire burn clean before putting the meat on.

This is a relatively quick read and worth perusing before firing up your Egg:
http://playingwithfireandsmoke.blogspot.com/2004/02/introduction-to-barbecuing.html

Have fun!

if it's a nice, thick ribeye (at least an inch and a quarter, hopefully more), then i'd suggest getting the lump going to about 500 degrees (probably will take a good 20 mintues to get there...don't rush it!), and then cook the steak for about 3 minutes per side. that will get you a perfect medium rare, and a nice dark char on the outside at the same time.

then, let the steak rest for about 15 mintues, covered with foil, before you eat it. it will be the tenderest steak you ever had. (incidentally, this rest period is what's key about the "T-Rex" method, which works great, but has the potential of wrecking your gasket on your initial cook. i honestly don't see any differnce between what i described above and the standard TRex method...they both produce restaurant quality steaks).