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Old 09-24-2010, 12:14 PM   #2
donmiller
Knows what a fatty is.

 
Join Date: 01-17-10
Location: Roswell, GA
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I usually do a high temp sear on both sides, then move the steaks to a cooler part of the grill and leave them until the internal temp reaches 155 or so (I like medium). If you like more rare, adjust the temp. If you like well done, you should be arrested.

In my BGE, I have a secondary, lower rack just an inch or two above the coals. I sear there, then move then to the regular upper rack to finish (dome temp of BGE is about 400F the whole time).

I am not sure what accessories are available for the kettle, but if you can manage a lower reach for searing, it would make things easier.

Fortunately, the marbling of the ribeye makes them fairly forgiving. If they are a little overdone, they don't tend to turn to leather like some cuts.

Biggest tip I would give is to use an insta-read thermometer to check the temp so you know when to pull. Some very experienced people can tell just by touching the meat, but I am not one of those folks.

Don
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