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Old 04-29-2014, 05:28 PM   #18
On the road to being a farker
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Join Date: 04-02-14
Location: Frozen Tundra, WI

Originally Posted by njfoses View Post
Try the reverse sear. Start cooking indirect at a lower temp, maybe 200-250 until the internal temp is 10 degrees less than where you want to end up. Then switch to high heat and sear each side 2 min or so.
Originally Posted by cholloway View Post
Cook it in a smoking hot CI skillet directly over hot coals. For a steak that size about 4-5 minutes on each side for rare to med rare.
Combine these two! We buy the prime rib-eyes at Costco all the time. I put them in the Smoke Vault at 220 until the IT is 100-105, then I toss them into a preheated CI skillet that is smoking hot, flip every minute or two until the IT reaches 125-130. Pull it off and it will rise to 130-135. I have now begun using upside down grill grates on the Weber in lieu of the skillet, but same effect. The picture is a comparison I did, prime vs. choice, the prime is on the right. The choice looks a little dry on the one end, a little strip of bad fat there, but the rest was perfect. They were both damn good!
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File Type: jpg Rib Eye 02-05-14.jpg (84.2 KB, 61 views)
Ok, I admit it ......... "Hi, my name is Don and I'm a BBQ addict"
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