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Started By
Message
Grilling a very large steak
Posted on 1/7/11 at 5:39 pm
Posted on 1/7/11 at 5:39 pm
I may have made a mistake. Stopped at the meat market for a good ribeye to grill for the game. I left with a 2+lb bone in ribeye. It looks great and will easily feed two, but it looks like a roast.
How do I cook this thing on the grill so I don't ruin it. My best plan is to put all of my coals on one side of the grill, sear it a few minutes on each side, then move it to the opposite side and let it "bake" with the lid on till it firms up to the touch.
I know the bones get hot and will conduct a bit of heat. Any ideas on not over/under cooking something this size?
How do I cook this thing on the grill so I don't ruin it. My best plan is to put all of my coals on one side of the grill, sear it a few minutes on each side, then move it to the opposite side and let it "bake" with the lid on till it firms up to the touch.
I know the bones get hot and will conduct a bit of heat. Any ideas on not over/under cooking something this size?
5
Posted on 1/7/11 at 5:41 pm to Btrtigerfan
oh, and I have it out coming to room temp now.
Posted on 1/7/11 at 5:52 pm to Btrtigerfan
5 on each side, then 15 on the other side,5 min rest time.
Posted on 1/7/11 at 5:53 pm to CITWTT
Salt like hell on the outside to give it a crust. That should help keep the interior moist while its coking.
Posted on 1/7/11 at 5:55 pm to Btrtigerfan
Lightly cover with some kosher salt. When room temp, put it on hot cast iron skillet for 1 1/2 minutes per side. And if very thick. Go ahead and give a little time to the sides. Stick a thermometer in it and into a pre-heated 225 degree oven until the thermo hits about 127-130. Pull it and rest it on a rack under a foil tent for around 5 mins.
Posted on 1/7/11 at 6:03 pm to Btrtigerfan
Don't cook it on the grill, cook it on the stove, in a cast iron skillet, like this:
How to cook a thick steak
I've done this many times and it is my favorite way to cook steak.
How to cook a thick steak
I've done this many times and it is my favorite way to cook steak.
Posted on 1/7/11 at 6:49 pm to Btrtigerfan
I already had the grill hot and the steak is not the only thing I am grilling.
I put a cast iron fajita pan over the hottest coal and seared it on the edges. It is now cooking in the pan on the cool side with the lid on. Dome temp is 400. Thanks for all of the help. I will flip it soon and then gametime.
I put a cast iron fajita pan over the hottest coal and seared it on the edges. It is now cooking in the pan on the cool side with the lid on. Dome temp is 400. Thanks for all of the help. I will flip it soon and then gametime.
Posted on 1/8/11 at 7:16 am to Btrtigerfan
How did it turn out?
Posted on 1/8/11 at 7:45 am to GarmischTiger
quote:
How did it turn out?
It came out really good. Very tender. I think it was key not to rush it, or cook it too hot. I did salt it well with kosher salt more than I would have normally, and it didn't taste salty. I also cooked the edges first in the pan. All of these things I would do again. Thanks for all of the tips everyone!
Posted on 1/8/11 at 7:51 am to Btrtigerfan
quote:
I did salt it well with kosher salt more than I would have normally, and it didn't taste salty.
Too many people under season their steaks for fear of over seasoning them, IMHO.
Kosher salt and fresh ground pepper will lose their edge when cooked. Also, so of it will fall off during the cooking process. I generously season my meat, and can only remember one time where I overdid it.
Posted on 1/8/11 at 8:29 am to Jax-Tiger
I had this issue last week with a huge ribeye. Gotta sear then turn the fire down and cook to temp (15 min if needed, can't be scared) Can't rush a big hunk of cow.
Posted on 1/8/11 at 8:34 am to Coon
quote:newbie griller..
Coon
Posted on 1/8/11 at 10:21 am to Ole Geauxt
quote:
newbie griller..
Posted on 1/8/11 at 2:05 pm to Btrtigerfan
Did it look like this?
Rub room temp steaks with olive oil then coat each side with kosher salt and fresh cracked pepper then cook 12 minutes on each side on a hot grill over direct heat for rare
Don't fear the fire
Rub room temp steaks with olive oil then coat each side with kosher salt and fresh cracked pepper then cook 12 minutes on each side on a hot grill over direct heat for rare
Don't fear the fire
Posted on 1/8/11 at 2:18 pm to Coon
quote:
I had this issue last week with a huge ribeye. Gotta sear then turn the fire down and cook to temp (15 min if needed, can't be scared) Can't rush a big hunk of cow.
I cooked a thick Prime New York Strip last night and here is how I did mine.
45 minutes before putting in the over I seasoned it liberally with kosher salt (added fresh ground pepper right before putting in the oven).
Place on over rack in a 275 Degrees oven until the internal temp reached 85 degrees. Removed.
Heated up my new All-Clad 12 inch fryer with 1 tbsp of vegetable oil until it just started to smoke and seared the steak 1 1/2-2 minutes on each side.
It came out a perfect medium rare.
Posted on 1/8/11 at 2:26 pm to 8thyearsenior
Jesus that looks delicious.
Posted on 1/8/11 at 9:13 pm to LSUPHILLY72
quote:
added fresh ground pepper right before putting in the oven
Why did you wait to put the pepper on????
Posted on 1/8/11 at 9:21 pm to heatom2
quote:
Jesus that looks delicious.
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