CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
I know this is on yesterdays dinner thread but it also was done on the grill.
While the meat was coming to room temp, I fired up the Egg for indirect grilling. I filled the fuel chamber about 1/2 full with unlit briquets (Kingsford) and started a full chimney. Once the the coals in the chimney were ready, I dumped them on top of the unlit coals and spread them evenly. Then the plate setter (diffuser) went over the coals and the grate on top of that. Closed the lid and set it for 250F by adjusting the vent and daisy wheel
.
Once it was coasting at 250F, I turned my attention to the rib-eye. I had the butcher cut a 3" thick piece which weighed 2# when trimmed.
I coated both sides with vege oil and generously seasoned with kosher salt and fresh ground black pepper. Then took it to the grill. I grilled it without turning or flipping until the internal temp was 120F, which took about 1 hour and 10 minutes. I pulled it, covered it in foil and let it sit while I set the Egg up for direct grilling by removing the grate and plate setter. I put the grate back, opened the vent and daisy wheel, then adjusted the temp to 650F. The steak went back on for 30 seconds with the lid closed, then it was rotated for another 30 seconds, flipped for another 30 seconds and rotated for 30 seconds more. At 650F it only needed that 2 minutes to sear perfectly! Pulled it, wrapped it in foil and let it rest for 10 minutes.
What a pretty piece of perfectly cooked beef, even if I do say so myself!
Time for the slicing!
While the meat was coming to room temp, I fired up the Egg for indirect grilling. I filled the fuel chamber about 1/2 full with unlit briquets (Kingsford) and started a full chimney. Once the the coals in the chimney were ready, I dumped them on top of the unlit coals and spread them evenly. Then the plate setter (diffuser) went over the coals and the grate on top of that. Closed the lid and set it for 250F by adjusting the vent and daisy wheel
.
Once it was coasting at 250F, I turned my attention to the rib-eye. I had the butcher cut a 3" thick piece which weighed 2# when trimmed.
I coated both sides with vege oil and generously seasoned with kosher salt and fresh ground black pepper. Then took it to the grill. I grilled it without turning or flipping until the internal temp was 120F, which took about 1 hour and 10 minutes. I pulled it, covered it in foil and let it sit while I set the Egg up for direct grilling by removing the grate and plate setter. I put the grate back, opened the vent and daisy wheel, then adjusted the temp to 650F. The steak went back on for 30 seconds with the lid closed, then it was rotated for another 30 seconds, flipped for another 30 seconds and rotated for 30 seconds more. At 650F it only needed that 2 minutes to sear perfectly! Pulled it, wrapped it in foil and let it rest for 10 minutes.
What a pretty piece of perfectly cooked beef, even if I do say so myself!
Time for the slicing!