smokin30-06
Full Fledged Farker
- Joined
- Jun 7, 2013
- Location
- Tulsa, OK
I recently tried a ribeye on the Primo. Kosher Salt right before cooking, 550* 1 flip, probably 7-8 minutes. It ended up medium-rare which is what I like. I really didn't like the thick crust though. It didn't seem to have much flavor either. I am used to cooking on the Hasty Bake at closer to 300* with the same methods, just a few more minutes at that temp.
I haven't applied it, but I just found this article on AmazingRibs.com about flipping. I love that site!
Thanks,
John
I haven't applied it, but I just found this article on AmazingRibs.com about flipping. I love that site!
"Lopez-Alt decided to test the theory. He made a dozen 1/2 pound burgers and cooked them in a steel skillet heated to 450°F. He flipped some often, every 15 seconds in some cases, and others he flipped only once. He took them all to an internal temperature of 125°F (medium rare and well under the USDA recommended safe temp) and then rested them for five minutes at room temp. Sure enough, the patties that were flipped more often cooked in 2/3 the time, the edges were more brown, and the color was more even top to bottom. The single-flip burgers got a little darker on the outside, but had a thicker layer of well done and overcooked meat under the surface, up to 50% of the thickness! That number fell to 40% when flipped every minute, 35% when flipped every 30 seconds, and 30% when flipped every 15 seconds."
Anyway, what is your move on steak? How do you prep? How do you season? What temp do you use? How often do you flip? Do you reverse sear?
Thanks,
John