Rib-eye
 

Out of the blue my wife bought a rib-eye, long story short is BBQ the best/only way to cook it? I ask because I have a cast iron griddle and the internet say it is okay to use that (and we know the internet is never wrong).

I would choose the cast griddle over a gas grill, but I would use charcoal over the griddle. JMHO

How thick is it? that will determine how to cook it..

Do you have a sous vide wand? if not, and if its a thick cut, reverse sear us great season and sear in a skillet, and finish in a hot oven..

You can always cook it over charcoal... season, sear, then finish on indirect heat..

Another option, we just had some venison steaks that our 9 year old made. He preheated the griddle in the broiler and put the steaks on that once up to temp and they turned out pretty good with the seasoning on it.

It was his way of being safe.

I would have suggested sous vide but most people don't have one. It really is the best way to get them done perfectly, especially if you finish on charcoal.

I would not BBQ a rib eye. That's too nice of a piece of steak. I would use the cast iron skillet to sear it on both sides and eat it as hot as I can. Just salt it before you sear it. If you want, you can also pour a little butter into the pan as you sear it to get a really nice flavor.

Don't forget the pepper!

Reverse sear is pretty hard to screw up.

If they are 1.5" thick cuts:

S&P @ room temp.
Then 30-40 min in (preheated) oven @ 250, (I usually put them directly on the grates with a drip pan/foil below).
Then remove and sear each side for 30 sec. - 1 minute in a HOT cast iron skillet (use an oil with a high smoke-point).
Let rest for a bit before cutting (can tent with foil).
That should get you a nice mid-rare.
YMMV...

It really depends on how thick the steak is.. if its a 3/4-1" cut from a supermarket BBQ would be fine, even just a skillet, with no oven time.... If its a nice 1-1/2-2" cut of dry aged from a Butcher.. reverse sear, then oven finish, or sous vide if you have the equipment..You can BBQ(grill) it over charcoal, just finish it on the cool side of the grill

This steak turned out epic.

http://forums.pelicanparts.com/uploa...1541628690.jpg


http://forums.pelicanparts.com/uploa...1541628758.jpg

Sounds like a winner (and easy ;))

Edit: One minute per side correct?

You can also heat a cast iron pan in the oven at 475, pull it out and sear one side for 3-5 minutes, flip and place pan in oven for 5-7 minutes. Tent with foil and rest for 5 min.

Q
 

I BBQ everything and almost every day. I BBQ Rib Eyes a couple times a week, they seem to come out fine.

I would prefer to grill over bbq since the high heat creates the miallard reaction and I like them medium rare.

That's the taste and flavor right there... the browning (maillard) you want and need that, what is difficult is to get a nice crust, and still have the interior of the steak medium (or however you like it)


A NY strip I started souv vide, then finished in a ooni pizza oven that I got from kickstarter..

http://forums.pelicanparts.com/uploa...1541637334.jpg


http://forums.pelicanparts.com/uploa...1541637414.jpg

To me, simpler is better in some things. This is one of them. My wife picked up an 18" cast iron griddle with a flat side from Aldi's, $14. I heated it smoking hot on the gas Weber grill, and put on the 2" ribeye on the flat side and seared it almost black, flipped it once and done. It didn't take long. Used a digital probe, got it to 135 degrees, it came out perfect.

I like em done on the BBQ and also cast iron skillet. If you get it right, both methods will deliver. The ribeye has a lot of marbling and will flare easily on the grill so you need to get the heat right.

My wife & I usually split a small rib eye about an inch to inch & a quarter thick. We don't eat much steak anymore, maybe once every two weeks or so. I just heat a skillet to between 350 & 375, put some oil in the pan, and cook the steaks four minutes to a side & let it set for a few minutes. It gives me a steak with a crust and is medium rare inside. I don't put anything on them since my wife doesn't put salt on her food but just a sprinkle of salt on my piece before I eat it. Rib eye is the only kind of steak we buy anymore.

Have a Charbroil infra-red Smoker Roaster Grill. Put it on high and a mix of charcoal and hickory chips in the smoker bin. When it starts makng smoke put the rib-eye on the grill for 2 minutes per side twice to give it those crosshatched grill marks, Then let it set for 3 minutes in a covered pan with no heat and some butter on top... plate pouring the juice that has run out over the meat. Medium rare, delicious, and juicy.

For same results for thicker than an 1.5 inches, turn the heat to low after it starts smoking and put meat in the roaster for 3 minutes, then crank up to high and do same as above on grill for criss cross marks, cool covered,

Really like this Smoker/Roaster/Grill, SRG. Can smoke meats for an hour and comes out just like it spent much much longer in a BBQ smoker. Did a turkey breast in the roaster part after coating with peanut oil. Was just like deep oil frying without the hassle of messing with the oil fryer. And because of the way it works, no flare ups.

Anyone who has not, give souv vide a try. Especially if you like medium-rare.

Souv vide, then a quick sear.

Tim, tell us more about the pizza oven.....