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Unbelievable Ribeyes
Boxerpapa
Posts: 989
All oiled up with Vegie oil, salt/pepper
By the time I put my phone down, went inside to get the meat, the temperature rose to 650
In the cast iron pan for a quick char of 1.5 minutes per side
The Pic came out a little blury, trying to get used to this phone camera
Unbelievable. This is by far my favorite method of cooking steak. Cast iron char is the way to go
By the time I put my phone down, went inside to get the meat, the temperature rose to 650
In the cast iron pan for a quick char of 1.5 minutes per side
The Pic came out a little blury, trying to get used to this phone camera
Unbelievable. This is by far my favorite method of cooking steak. Cast iron char is the way to go
Comments
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they look really good, nice job. so you only cooked them 1.5 mins per side? thats a quick cook, i like it.
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CI has been around for YEARS.It will continue to be.There is a reason!!!
YUMMEE lookin MOO COW! -
wow, what a great steak !
But just to notify me, what´s the benefit of the cast iron pan compared with direct grilling on the grid ? -
I just got a CI for this purpose, but am curious. Is there any benefit to doing these on the egg in CI as opposed to stovetop (with a really good vent!)? Does any smoke flavor really hit this way? I know, this is a horrible question...but wondering.
mShark -
The advantage of CI vs a direct grill is the increased heat transfer and the great seared cruse is easier to get.
I have never done steaks that way, but I have used CI in a reverse sear and that is great.
I put the steaks on direct at 250 until they reach about 110 internal. They will still look completely raw, but will be warm in the center and will have picked up a lot of flavor from the grill and added smoke.
After that, throw them in a hot CI or stainless skillet and WOW!
For the sear in the skillet, you do not need as high of temps or as long to get a good crust, compared to going direct.
You can either kick open the vents and let your grill get hot, do it on your second Egg :P or even take them inside and do them on the stove.
I really like CI, but prefer stainless if I am going to make a pan sauce. -
I love rib steaks... and that looks greatcontext is important
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Well, I wouldn't imagine if there would be a difference other than finishing them off on the Egg. I did cook steak on the stove one time, in which they turned out good too, but this was my pre-Egg days
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Like what Bob said. Even heat and created a nice crust. I've also placed the pan on the coals, direct. Found no difference.
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After searing them, I pulled them and rested, while the temperature dropped then put them back on the grill (w/out pan) until I reached an internal temp of 125. It didn't take long to reach the temperature, maybe 6 minutes. The steaks were pretty thick
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I don't use CI like I should :evil:
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Thanks. They were great
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That looks eggcellent and perfect. Dave San Jose, CA The Duke of Loney
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Thanks. What part of SJ do you live? I'm originally from Morgan Hill now living near Sacramento.
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South San Jose. Off of Coyote. Are you familiar with that area?Dave San Jose, CA The Duke of Loney
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Yes, I am familiar with the area. I used to work at the bait shop in the little town of Coyote for eight years while going through high school and college.
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I used to be in a motorcycle club and we had our "meetings" in the bar across the street. I was born and raised in San Jose. Went to James Lick HS. When were you there? Dave San Jose, CA The Duke of Loney
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Oh...the Coyote Inn-lol. Many times I used to go there after work and don't remember leaving. I was born and raised in MH and went to Live Oak High, got a job transfer to the Sacto. area in 2001. I miss the area, but hopefully if I can move back some day. Did you attend the Eggs By The Bay last June? There's one here in Sacramento next month.
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No I missed it. Pretty upset with myself. Did you go? I did attend one of Smitty's classes. I won't miss it next year. You going to the one in Sac?Dave San Jose, CA The Duke of Loney
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Yea, I did go to EBTB. Smitty puts on a great Fest. Haven't decided on the Sacto. one yet, but more than likely I will go. I cooked at the last three EBTB and last year at Sacto. so hopefully if I go this year, there will be one more vacancy for a cook.
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Wow, I'll have to look into that cast iron charring...Steaks look fantastic!
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