Sunday, November 1, 2009

Bone-In Ribeye - Missouri Legacy Beef on the BGE

Bone-In Ribeye's tonight.  Missouri Legacy Beef special cut...especially great...T-Rex'ed on both sides, closed the cover and finished these 1.5" babies just right.  MLB is hormone free and some of the best beef we are getting our hands on around here.  Wow!
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3 comments:

  1. UnknownNovember 2, 2009 at 10:56 AM

    I am a new egger, and I burned some NY Strips about a week ago. With thick steaks, are you leaving the cover open for searing both sides, then closing? How long are you closing and what sort of temp are you trying to settle at when you close the hood. Thanks for the help!

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  2. UnknownNovember 2, 2009 at 10:58 AM

    I am a new egger and I need some advice on thick steaks as I burned some NY Strips last week. Are you leaving the top up to sear on both sides? After searing/closing the lid what sort of time and temperature are you going for. I shoot for medium, and the centers of my steaks were perfect, but I burned the heck out of one side with the grill closed.

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  3. TonyNovember 2, 2009 at 6:07 PM

    This is a issue of flame vs. heat. Essentially you have to do one or more of several things. After searing the meat on both sides, remove it from the grill for 10 minutes. It will relax the meat and continue to cook (a little). Then, reduce the heat on the egg by closing both vents and essentially killing the flame you used to trex the outsides. After about 10 minutes place the meat back on the grill for (now this is TOTALLY dependent on fat content and thickness of the steaks, but for under 1" they may already be medium rare or finished. For over 1.25" they will need two minutes per side. If you are battling heat and flames consider raising the grid. You should be able to cook them without closing the lid OR if you get the flames knocked down you can close the lid but with the vents closed off significantly. TRex conditions are hard to bring down, temperature wise. the thicker the steak the easier to get it done medium rare, etc.

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