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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-29-2008, 11:34 PM   #1
jtfisher63
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Default CAB Ribeyes on the Egg!

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!
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Old 11-29-2008, 11:37 PM   #2
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Those look really good Jason.

Deja vu mod!!!
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Old 11-30-2008, 12:23 AM   #3
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Thank God my diet allows alot of protein! I am gonna egg me a porterhouse tommorrow. If it comes out half as good as yours I will be one happy Polock tommorrow.
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Old 11-30-2008, 01:39 AM   #4
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wow, perfect! I need to teach a butcher around here how to actually cut up a cow. Cuts here tend to be rather random.
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Old 11-30-2008, 01:56 AM   #5
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Great lookin' steaks Jason!

Ya, i gotta getta Egg.
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Old 11-30-2008, 06:20 AM   #6
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I love me some ribeyes on the grill. Two thumbs up!
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Old 11-30-2008, 06:43 AM   #7
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Those look excellent!
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Old 11-30-2008, 08:29 AM   #8
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hey, did you know that trex's name is jason too?

nice hunks of beef!
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Old 11-30-2008, 08:39 AM   #9
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look perfect to me...I pull at 130 and let rest. I like it pink but not red.
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Old 11-30-2008, 09:04 AM   #10
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a good CAB rib eye is mighty hard to beat. we have a mom and pop store near here that raises their own angus. man it is fine!!!!
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Old 11-30-2008, 09:25 AM   #11
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Showing Mrs tx plenty of Egg pron.
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Old 11-30-2008, 10:53 AM   #12
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Sigh...I love steaks...even pics of steaks! Great job bro!
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Old 11-30-2008, 10:58 AM   #13
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That is some good looking eats there bro!!
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Old 11-30-2008, 02:24 PM   #14
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Quote:
Originally Posted by txschutte View Post
Showing Mrs tx plenty of Egg pron.
HA! I just read that to Al and said - "It worked on you" his response - "I'm an easy farking sell". It's true.
Great looking steak bro!
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