15oz Ribeye, Ducane Grill, and I'm lost

[Sammy_Shuford]

Big ducane, with grillgrates, and pair of 15oz ribeyes in the fridge.

Suggestions on "how to"

Thanks

 

[SmokinAussie]

Send them to me!:becky:

 

[Captain Dave]

How to? Sounds like you want someone to blame if you fark up. lol. Heres how i would do it. First I'd pull them ribeyes out of the fridge, rinse em in cool water and pat dry with a paper towel. Season with salt, pepper, garlic powder and onion powder or you could use some grill mates seasoning instead. Leave them out and go fire up the grill and get it hot. Real hot. 450 +. Then you're ready to throw them steaks on there. I like about 6min a side. Dad use to say only flip once for steak. Then you send em to me.

 

[Garyclaw]

Hot and fast Sammy. ^^^^^^Good advice above^^^^^^

 

[starvinmarvin]

Add this to Captain Dave: Use kosher salt, the only thing you should ever use for grilling meat - especially steak. Its the only way to get the right crust. Also, 6 min/side will give you MR, 4-5 will be rare. If they're good quality, try S&P only, otherwise jump on the seasoning bus.

 

[TN_BBQ]

Leave them out and go fire up the grill .

I think this is one of the best secrets out there. Way too many people go straight from the fridge to the grill. I think you need to give them steaks at least 20 minutes to take the chill off (i typically give em close to an hour).

Lastly, either get a probe thermometer or teach yourself how to test for doneness. One easy way is to touch your steak. The softer it is, the more rare it is. If it feels like the fleshy part of your cheek then it's on the rare side. If it feels like the firmer part of your cheek then it's closer to med-rare. Soft part of your nose/nostril = medium, and lastly the tip of your nose = med-well. And the bottom of your boot = well done .

 

[deguerre]

Rinse, dry, brush with EVOO and sprinkle with sea salt and freshly ground black pepper and let come to room temp. A 15 oz ribeye is going to take no time to cook to medium rare on a hot grill so keep an eye (or finger) on it! :-D

As an aside, I usually cut my steaks 24 to 32 ounces and reverse sear them. They're thick enough to use a probe and I put them on direct flame after they reach 120 on indirect.