jtfisher63
is one Smokin' Farker
I decided to cook a couple of Certified Angus Beef ribeyes I bought on sale at a local market here in town. They were only $6.99 a pound for boneless so I couldn't pass it up. I bought five, we cooked three last Sunday and I finished the last two today. I had the butcher cut them to a nice meaty thickness of 1 3/4".
I took them out of the fridge 1 hour before cook time. About five minutes before they went on I rubbed them down with oil, Kosher salt and fresh cracked black pepper.
I used Royal Oak lump to get the Egg up to 700* and threw them on. I cooked them for 90 seconds a side for the first go round.
I pulled them off and shut the Egg down to get it down to 400*. It took about 20 minutes to get the temp down, meanwhile the steaks rested comfortably under a loose foil tent. They read 103* internal per my super fast industrial strength gray Thermopen. After the rest I put them back on for 5 minutes per side with a chunk of red wine oak barrel.
I pulled them off at 130* (higher than I wanted) and let them rest for 5 minutes before slicing. These were some of the best steaks I've ever had. I learned this technique from a guy(TRex) on another forum and boy am I glad I did!
Beef, it's what's for dinner!
I took them out of the fridge 1 hour before cook time. About five minutes before they went on I rubbed them down with oil, Kosher salt and fresh cracked black pepper.
I used Royal Oak lump to get the Egg up to 700* and threw them on. I cooked them for 90 seconds a side for the first go round.
I pulled them off and shut the Egg down to get it down to 400*. It took about 20 minutes to get the temp down, meanwhile the steaks rested comfortably under a loose foil tent. They read 103* internal per my super fast industrial strength gray Thermopen. After the rest I put them back on for 5 minutes per side with a chunk of red wine oak barrel.
I pulled them off at 130* (higher than I wanted) and let them rest for 5 minutes before slicing. These were some of the best steaks I've ever had. I learned this technique from a guy(TRex) on another forum and boy am I glad I did!
Beef, it's what's for dinner!
