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SoCalWJS
04-29-2014, 12:47 PM
I'm planning on a ribeye for dinner (I buy the "Prime" Ribeyes from Costco - usually a two pack. We're at the point where we just split one steak between the two of us, so it's good for two separate meals). I've been going about 50/50 either cooking them on a Santa Maria Pit (great flavor, but not super tender) or T-Rex on the BGE (Incredibly tender, but the fat doesn't come out as good as on the pit). Almost always use Jocko's Mix (Mostly salt with a touch of garlic and pepper)

Looking for other techniques or styles for the one tonight. This one weighs in at just over 20 oz and varies from about an inch and a quarter to an inch and a half in thickness.

Anybody found anything they really like lately?

peeps
04-29-2014, 12:51 PM
a bit of finely ground coffee in the rub does nicely...

Grain Belt
04-29-2014, 01:01 PM
I like to do a quick high heat sear and then finish with indirect heat until the steak hits 125-130. I then rest for about 8 minutes until I slice into that morsel.

rwalters
04-29-2014, 01:10 PM
I see that you have 2 BGE's...

Get one BGE stabilized at 800 degrees with grate in lower position.

Get the other BGE setup with indirect heat and stabilized at 300 degrees.

Rub your Ribeye down with the following wet rub and put back in the fridge for a minimum of 2 hours, preferably more (4-6):
2 Tablespoons Olive Oil
1 Tablespoon Soy Sauce
2 Teaspoons Montreal Steak Seasoning
1 Teaspoon Espresso Powder or any finely gound coffee

Take steak from wet rub, pat dry, and toss on the screaming hot BGE for 90-120 seconds per side. Then move to indirect BGE and take steak to desired doneness.

This is the only way I make steaks anymore... so so good!!

J-Rod
04-29-2014, 01:12 PM
I know some consider this blasphemy, but its how I roll. Cube it up, give it a coarse grind(once)and make the best damn steak burgers on the planet!!:peep:

SoCalWJS
04-29-2014, 01:30 PM
I see that you have 2 BGE's...

Get one BGE stabilized at 800 degrees with grate in lower position.

Get the other BGE setup with indirect heat and stabilized at 300 degrees.

Rub your Ribeye down with the following wet rub and let put back in the fridge for a minimum of 2 hours, preferably more (4-6):
2 Tablespoons Olive Oil
1 Tablespoon Soy Sauce
2 Teaspoons Montreal Steak Seasoning
1 Teaspoon Espresso Powder or any finely gound coffee

Take steak from wet rub, pat dry, and toss on the screaming hot BGE for 90-120 seconds per side. Then move to indirect BGE and take steak to desired doneness.

This is the only way I make steaks anymore... so so good!!
I remember doing something similar to this a couple of times right after I got my second BGE - actually just T-Rex'ed on separate Eggs so that I knew exactly what temp the second part would be at rather than gambling on a cooling BGE.

I've tried a marinade of Montreal's and EVO before, but your combo sounds interesting.

Do you rest the meat at all before transferring to the second grill? (Nice picture - thanks!)

SoCalWJS
04-29-2014, 01:36 PM
Thanks for all the recommendations so far - keep 'em coming!

I've had coffee as a seasoning on a pork roast and tenderloin before, but never on a Ribeye. I'll have to think about that a bit. (neither the Wife nor I drink coffee)

Seems like there was a thread (or 2 or 3) about a different technique posted here a couple of months ago that I looked into and wanted to try. Now I've forgotten what it was called, what all was involved, or any of the significant details. I should have bookmarked it.

Hoping one of these responses will jog my memory. I've been looking at waaay too many recipes lately. :redface:

rwalters
04-29-2014, 01:37 PM
I remember doing something similar to this a couple of times right after I got my second BGE - actually just T-Rex'ed on separate Eggs so that I knew exactly what temp the second part would be at rather than gambling on a cooling BGE.

I've tried a marinade of Montreal's and EVO before, but your combo sounds interesting.

Do you rest the meat at all before transferring to the second grill? (Nice picture - thanks!)

No rest before transferring to the cooler kamado. And do not add any additional salt/pepper to the steaks. The wet rub is salty/peppery with a well rounded flavor. It is GOOD!!! In fact, I made those steaks in the pic on Easter... and my step dad, who rarely compliments anything, told me that it was the best steak he's ever had... and he LOVES steak.

allancoh
04-29-2014, 01:50 PM
I'm glad to see someone else uses Jockos as well, its great for meats. I'll usually chop some garlic and rub it with olive oil and Jockos on my steaks.

njfoses
04-29-2014, 01:55 PM
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.

SoCalWJS
04-29-2014, 02:00 PM
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.

I've done reverse sear with many larger cuts of Beef (Prime Rib and Tri tip mostly). For some reason I'm paranoid about trying it with Ribeye. Seems like it wouldn't get the fat to crisp up nicely and I'm worried I'd overcook the thing. Smaller cuts seem to go up very quickly even at low temps.

SoCalWJS
04-29-2014, 02:04 PM
I'm glad to see someone else uses Jockos as well, its great for meats. I'll usually chop some garlic and rub it with olive oil and Jockos on my steaks.

Love Jocko's. My wife and I went to College at SLO and we heard about it, but we were too poor to eat there (I'm very familiar with the phrase "starving student" :becky:), but now try to eat there any time we return to our old stomping grounds. A real good day is being able to play a round of Golf at Monarch Dunes and then catch Jocko's for steaks afterwards.

bacchus99
04-29-2014, 02:09 PM
I use a local specialty meat store's "steak seasoning". Then I roast indirect until about 110F with a pecan chunk then caveman sear for 90 seconds a side(I use a flexible, disposable, thin grate to keep the ashes off). UnFarkingBelievable.

liv4jpn
04-29-2014, 03:00 PM
i second the coffee thing i'v been using a coffee cocoa rub that we love salt and pepper as usual then coarse groung coffee and cocoa at 75/25 mix just lightly over the top and sit bout 30 min before 550 on my primo

cholloway
04-29-2014, 04:16 PM
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.

Bludawg
04-29-2014, 04:19 PM
My favorite way to cook a steak in a Screamin hot CI skillet.
Let the steak come up to room temp
Put the skillet in the oven turn it up to molten steel temp let it soak for 20 min
Turn your big cook top burner WFO
Retrieve the Skillet place it on the burner
Put a Tbl of Grape seed oil in the pan and a TBL of Butter and a Garlic clove ( paper on)
Let the garlic toast for 15 sec and add the steak and another tbl of butter let it go 5 min.
Flip the steak baste it & put the skillet Back into the oven turn off the heat and let it sit in the oven for 10 min.
Plate it with a sprinkle of Sea salt Cracked peppa and a Pat of Roasted garlic & lemon zest compound butter.

BBQArk
04-29-2014, 04:29 PM
I rub some crushed garlic on both sides, add Kosher salt & ground pepper, and put them on a wire rack in the fridge for at least an hour and preferably 2 or 3.

More times than not, I'll sear and then finish indirect, but my best result has been with a reverse sear. With two BGE's you could do as the others suggest and set up one around 225F and the other searing hot. Cook indirect (lid closed) until about 10 degrees below desired doneness, then sear for 90 - 120 seconds per side, watching closely (lid open).

frog13
04-29-2014, 05:28 PM
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.

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!

Whitewookie
04-29-2014, 05:44 PM
I've done reverse sear with many larger cuts of Beef (Prime Rib and Tri tip mostly). For some reason I'm paranoid about trying it with Ribeye. Seems like it wouldn't get the fat to crisp up nicely and I'm worried I'd overcook the thing. Smaller cuts seem to go up very quickly even at low temps.
With the thickness you described (1.25 to 1.5 in.) I think you are good. I wouldn't go with less than 1.25.

for med. rare, indirect low and slow to an internal temp of ~115 deg then sear over direct until you get the desired color and temp. (130-135). For more or less than medium rare add or subtract finish temp on the indirect side.

I dry brine them for a couple hours before cooking then dust them with some good black pepper just as they come off the fire so the pepper doesn't scorch but the surface oils are still hot enough to activate the pepper. You could also dust them with your favorite spices at this time if desired.

I've used this method for inch and a quarter and up steaks several times with good results.

Thin steaks are a whole different animal. Well, I mean they are still a cow, but...oh hell never mind, You get it.

VR,
Harold

letdasmokeroll
04-29-2014, 05:44 PM
Cave man style

Whitewookie
04-29-2014, 05:54 PM
Yeah, I wanna try that cave man style too. I'm just a little bit skeert to try it with a good cut of meat like a rib eye.

letdasmokeroll
04-29-2014, 06:01 PM
I was too but now its the only way I cook steak ..I won't lie is kinda freaky to do it lol

Whitewookie
04-29-2014, 06:24 PM
I was too but now its the only way I cook steak ..I won't lie is kinda freaky to do it lol

I was thinking I'd learn the process, then tell my buddy Andy, who thinks he is a food snob, something like, "You buy the steaks and I'll buy the beer and cook, Martha said you can crash here if you don't piss her off" ( A frequent invite). Then watch his face melt when I toss three good steaks right on top of the hot coals....

5string
04-29-2014, 07:26 PM
I like to do a quick high heat sear and then finish with indirect heat until the steak hits 125-130. I then rest for about 8 minutes until I slice into that morsel.

+1 on the quick sear and indirect finish to temp. My personal opinion is that the Ribeye has the best flavor of any steak cut, other than a light S&P, don't fark with it.

buccaneer
04-29-2014, 07:39 PM
Great steaks are best done in a CI skillet, for my opinion and taste.
I use sea salt and fresh ground pepper only, sometimes fresh garlic and butter .

Lesser steaks I play with the flavours and marinades, but this is my way with really good steaks.

Bourbon Barrel BBQ
04-29-2014, 07:45 PM
Sous vide to 130 then scorch them on the egg each side for 45 seconds.

Q Junkie
04-29-2014, 08:22 PM
I am with Bourbon Barrel on this one. I have only had the time to try it a couple of times but man did they turn out really good.
Season with kosher, black pepper and chopped garlic. Sous vide in a vacume bag until 120*
( I like rare), remove, a little EVOO then sear the @#$%^&* out of them to the color you like. Takes time to do it right but it was perfect.

buccaneer
04-29-2014, 08:32 PM
I was very enthusiastic about sous vide!
Love rare steaks, but after eating enough sous vide steaks with a sear to be certain I gave it up for steaks.
It didn't do what I can do using a CI pan or grill as well, producing a tastier result from two steaks cut from the same meat.
Reading about it I discovered that this result was also adhered to by top restaurants, the heat of the direct methods produce more flavinoids...something my mouth seemed to have agreed with.

Still the best method for cooking seafood tho IMO.

It's subjective, YMMV

Eddie Money
04-29-2014, 09:23 PM
I like to do a quick high heat sear and then finish with indirect heat until the steak hits 125-130. I then rest for about 8 minutes until I slice into that morsel.

Yup...especially prime meat.

landarc
04-29-2014, 09:34 PM
there has already been some great advice. Man, it has been a long time since I was at Jocko's, was planning on hitting it in June until plans changed.

bacchus99
04-29-2014, 09:52 PM
Here is what I do for caveman. Load up a Weber chimney full of quality lump. Get it screaming hot. Dump in one side of Weber kettle mounded high. Add pecan chunk. Place lid on with vents wide open. Have steak out and seasoned. I use a local seasoning containing salt,dextrose,paprika,red pepper,black pepper,garlic,onion,chili powder,oleo paprika,enzeco bromelain 240. Place steak on opposite the fire. Set timer 4 minutes. Flip steak set timer 3 minutes. Check internal temp. Roast like this until 110f. Remove steak and grate. Spread lump and place a disposable grate directly on lump. Sear steak 90 seconds per side. Rest 5 minutes no foil. Plate and pour resting juices back over steak. Best steak of your life.

http://www.walmart.com/ip/Backyard-Grill-Disposable-Grill-Topper-3pk/19581290

SoCalWJS
04-29-2014, 11:03 PM
OP here, checking back in.

Wow! Thanks for all the suggestions. I didn't mention it in my original post, but I have done several different cooks featuring a sear and/or cook on CI pan/griddle as well as Caveman style. I like all of them, but I still feel that I'm looking for something else.

I ended up doing something pretty close to rwalters suggestion in post #4 of the thread. I couldn't find any coffee to add to the original marinade/rub, but was able to add some about an hour before the cook. Fired up both BGE's, got the first one to screaming hot using the High-Que grid, spider and CI grid (well over 700 on the Tel-tru) for the sear - about 110-120 seconds on each side, then placed on the second BGE indirect at about 300 until I had an internal of about 127-130.

It was good. I think it would have benefited from fresh coffee going on initially. It was definitely a different texture than a classic T-Rex, but it was a lot of work.

Thanks again to rwalter.

May try reverse sear next time.

SoCalWJS
04-29-2014, 11:11 PM
Here is what I do for caveman. Load up a Weber chimney full of quality lump. Get it screaming hot. Dump in one side of Weber kettle mounded high. Add pecan chunk. Place lid on with vents wide open. Have steak out and seasoned. I use a local seasoning containing salt,dextrose,paprika,red pepper,black pepper,garlic,onion,chili powder,oleo paprika,enzeco bromelain 240. Place steak on opposite the fire. Set timer 4 minutes. Flip steak set timer 3 minutes. Check internal temp. Roast like this until 110f. Remove steak and grate. Spread lump and place a disposable grate directly on lump. Sear steak 90 seconds per side. Rest 5 minutes no foil. Plate and pour resting juices back over steak. Best steak of your life.

http://www.walmart.com/ip/Backyard-Grill-Disposable-Grill-Topper-3pk/19581290
Thanks for the detailed post! May try this at some point. My attempt at Caveman resulted in a unique, good taste, but inconsistent doneness.

Interesting details on the seasoning - oleo and enzeco bromelain 240. mmmmmm - some of my favorites! :becky:

retired trucker
04-30-2014, 12:41 AM
Quote:I like to do a quick high heat sear and then finish with indirect heat until the steak hits 125-130. I then rest for about 8 minutes until I slice into that morsel.

This! The only thing I would add is to cook it over some mesquite and only use salt and pepper and the mesquite smoke flavoring. Just don't overcook them and enjoy the best steaks you could ever hope to eat. Good rib eyes don't need a lot of added spices, just some salt to bring out the juices, and the pepper to enhance the flavor. Now, if I could catch an early "Red Eye" flight..........:icon_smile_tongue:

Blessings, :pray:
Omar

Kenny Rogers
04-30-2014, 12:57 AM
Salt and Pepper work wonders, but I've been on a BPS Double Secret Steak rub kick lately... damn fine stuff!

I pull the steaks out of the fridge and put some rub on 'em and let 'em sweat it out, both sides, for at least an hour under wrap. Maybe even apply a second coat because half of it's gonna fall off into the fire anyways.

I heat up my BGE to about 700 degrees with my Grill Grates on. Throw my steaks on 2 minutes, flip, 2 minutes, flip, 2 minutes flip, and until 135 it (usually less than 2 minutes) for a total of nearly 8 minutes (give or take to desired doneness)

Turns out the best every time.

I also normally buy the costco prime steaks, but the last time I didn't have it in the budget, and bough Costco select rib eyes... visually before cooking I could tell a difference. After? Not at all!

Here's a GREAT article on grilling steaks!
http://amazingribs.com/recipes/beef/steakhouse_steaks.html

BigBellyBBQ
04-30-2014, 03:12 AM
reverse sear, pepper/salt/garlic/oinion mmmmmmmmmmm