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Started By
Message
1
Posted on 8/11/14 at 8:41 am to Gris Gris
Bought two ribeyes yesterday, cooked one via normal method.
I know how I'm cooking the second one.
I know how I'm cooking the second one.
Posted on 8/11/14 at 8:47 am to CE Tiger
quote:
is it that much better than getting the grill up to 700+ (on an egg) and cooking it to medium rare?
The intent of this method is that you can cook your steak precisely to the done-ness of your liking throughout, then sear at the end for a nice char. No chance of over- or under-cooking since you are bringing it exactly to medium rare nice and slowly. You could do it on your egg as well.
Posted on 8/11/14 at 8:49 am to Walt OReilly
so do did you cook it on the grill or in the oven for 45 minutes at 300? if on the grill was it on indirect heat the whole time?
Posted on 8/11/14 at 8:50 am to Tiger Ryno
quote:
indirect heat the whole time
Posted on 8/11/14 at 8:52 am to Jax-Tiger
Thanks. looks fantastic. as soon as I have my new grill installed when they finish my kitchen, this is likely the first thing I try to do. I'm thinking a cowboy ribeye.
Posted on 8/11/14 at 8:52 am to Jax-Tiger
that looks fantastic!
Posted on 8/11/14 at 8:54 am to Jax-Tiger
Incredible job jax
Posted on 8/11/14 at 8:56 am to LoneStarTiger
Did you flip that sucker at all during the indirect process?
How many beers must be consumed to cook this perfectly?
I'll probably try this in my oven soon since I don't have a grill with controllable temps.
However, I am a fan of the sear then oven method. But this just looks so damn good.
How many beers must be consumed to cook this perfectly?
I'll probably try this in my oven soon since I don't have a grill with controllable temps.
However, I am a fan of the sear then oven method. But this just looks so damn good.
Posted on 8/11/14 at 9:02 am to bbrou33
No flipping until the sear stage.
Posted on 8/11/14 at 9:08 am to Jax-Tiger
yea I would think if its totally on indirect heat flipping wouldn't matter.
Posted on 8/11/14 at 9:11 am to Jax-Tiger
Post like these make my food posts outstanding.
Posted on 8/11/14 at 9:13 am to Jax-Tiger
Did you have a thermometer in the meat cooking?
Posted on 8/11/14 at 9:14 am to BottomlandBrew
I used a thermometer intermittently.
Posted on 8/11/14 at 10:11 am to Jax-Tiger
That steak looks exactly like mine does when I cook it sous vide. Excellent work!
Posted on 8/11/14 at 10:13 am to Jax-Tiger
quote:
microwaved it the whole time. The grill was just a prop.
Posted on 8/11/14 at 10:16 am to Jax-Tiger
Looks awesome 
1 hour is a long time to wait on a steak but the results sure do look good.
1 hour is a long time to wait on a steak but the results sure do look good.
Posted on 8/11/14 at 10:19 am to bbrou33
quote:
I am a fan of the sear then oven method.
If you go oven, then sear, your crust on the outside is better because the outside of the steak is much drier when you do the sear. This gives you a crunchy crust and super moist inside.
If you do the sear first, the steak is still moist on the outside and moisture slows the searing process.
Posted on 8/11/14 at 10:32 am to Jax-Tiger
Sweet fancy Moses that looks amazing
Posted on 8/11/14 at 11:41 am to Tiger Ryno
quote:
as soon as I have my new grill installed when they finish my kitchen, this is likely the first thing I try to do. I'm thinking a cowboy ribeye.
Let me know how it goes. The key is bringing it up to the correct temp slowly and then letting it rest before you sear it. This gives you a nice crunchy crust and then even temp from edge to edge. Cutting the steak open was amazing, and the flavor/tenderness was off the charts.
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