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Tips for Grilling 1.5" + Ribeye
Posted on 12/24/16 at 2:41 pm
Posted on 12/24/16 at 2:41 pm
Just got a 2" black Angus ribeye cut. Never grilled on that thick. I'm using a green egg, any tips or tricks I need to use otyer that the usual?
7
Posted on 12/24/16 at 2:43 pm to Jack Ruby
Cook in oven 225 for 25 mins
Get egg hot as you can and sear 2-3 mins side
Take off and feast
Get egg hot as you can and sear 2-3 mins side
Take off and feast
Posted on 12/24/16 at 2:46 pm to Jack Ruby
I did 3 steaks that thick last night. I get my egg around 500 degrees. I think I cooked mine about 4 minutes per side but I like mine rare. I let the steaks sit on the counter for an hour before I put some course salt and pepper on them. No reason to overcomplicate cooking good ribeye as I prefer to let the meat do the talking versus a bunch of oddball marinades.
Posted on 12/24/16 at 3:02 pm to Jack Ruby
Keep it simple with salt and pepper, but do a reverse sear.
Posted on 12/24/16 at 3:34 pm to Jack Ruby
Posted on 12/24/16 at 4:48 pm to HubbaBubba
I still see grey
Posted on 12/24/16 at 4:53 pm to Jack Ruby
Get the Egg past 500, use a wireless temp and flip at 110 and then pull at medium rare.
Posted on 12/24/16 at 5:50 pm to t00f
Reverse sear is the only correct answer. Cook at 225 in oven until they are 10 degrees below your target temp. Rest for 15 minutes (some say you don't have do but I do anyway). Get your egg as hot as possible. Sear each side until you have a nice crust. Feast.
This post was edited on 12/24/16 at 9:18 pm
Posted on 12/24/16 at 6:02 pm to TIGRLEE
quote:
Cook in oven 225 for 25 mins Get egg hot as you can and sear 2-3 mins side
Too many variables to just do 225 for 25 mins -- initial steak temp, steak thickness, actual oven temp. The only way to know for sure is to hit it with a thermometer -- preferable a digital leave in.
quote:
Get the Egg past 500, use a wireless temp and flip at 110 and then pull at medium rare.
An Egg past 500 is way hotter than 500 -- I wouldn't put a probe on a Kamado that hot.
OP -- I would put the steak on a rack in the oven 225-275 until internal temp is 118 to 123 depending on desired doneness / fat content. Filets and strips I'll do to 118, ribeyes a little higher because they are fatter. At about 80-90 degrees internal temp, fire up the egg, vents wide arse open. Pull from the oven @ 118, let them sit for about 10 minutes. Sear for a minute each side, take them off, butter on top under a tin foil tent until it melts.
I like to put a cast iron griddle on my lower rack -- directly above the coals. 800-900 degrees, a minute each side.
This post was edited on 12/24/16 at 6:05 pm
Posted on 12/24/16 at 8:07 pm to weskarl
quote:
An Egg past 500 is way hotter than 500 -- I wouldn't put a probe on a Kamado that hot.
I do it all the time, in fact I put the probe on the grill to monitor the temp at the grill level. You can control it at 500 easy and the steaks are not on long and you shut it down after you pull them. 0 issues.
Posted on 12/24/16 at 9:09 pm to Jack Ruby
Posted on 12/24/16 at 9:11 pm to t00f
quote:
I do it all the time, in fact I put the probe on the grill to monitor the temp at the grill level. You can control it at 500 easy and the steaks are not on long and you shut it down after you pull them. 0 issues.
I think he meant 500+ direct heat will kill most probes unless they are the armored high temp ones.
Posted on 12/24/16 at 9:30 pm to NOFOX
No I think what he meant is the top probe does not properly gauge the temp at the grill level when the dome is closed. I agree with that if that's what he is saying.
Let me say this though, all these methods above will result in a very nice steak. My experience is to seal at high temps is better than reverse for steaks but they all work well. I also have done direct and indirect with very similar results.
Let me say this though, all these methods above will result in a very nice steak. My experience is to seal at high temps is better than reverse for steaks but they all work well. I also have done direct and indirect with very similar results.
Posted on 12/24/16 at 9:43 pm to Jack Ruby
Not sure what the usual is, but here is what I do:
I have a Vision Classic.
I heat to 600 + degrees - sear 30 secs over direct heat on lower rack, 1/4 turn for another 30 secs, flip and repeat. (Gives good grill marks).
Remove steaks and cover and let rest for 10 mins.
Shut off airflow on grill and cool down to 300-400.
Place steaks on upper rack and close top (depending on your grill, you may use indirect heat) and cook to desired internal temp measured by temperature probe. (I prefer 140 degrees medium-rare to medium).
Remove steaks and cover for about five minutes and serve.
The steaks are juicy and tender.
I have a Vision Classic.
I heat to 600 + degrees - sear 30 secs over direct heat on lower rack, 1/4 turn for another 30 secs, flip and repeat. (Gives good grill marks).
Remove steaks and cover and let rest for 10 mins.
Shut off airflow on grill and cool down to 300-400.
Place steaks on upper rack and close top (depending on your grill, you may use indirect heat) and cook to desired internal temp measured by temperature probe. (I prefer 140 degrees medium-rare to medium).
Remove steaks and cover for about five minutes and serve.
The steaks are juicy and tender.
Posted on 12/25/16 at 1:36 pm to Hoodatt
I did a reverse sear NY Strip on Friday night.
When cut open, they look like this:
When cut open, they look like this:
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