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Author Topic: Ribeyes tomorrow  (Read 1679 times)

hansonb4

  • Smokey Joe
  • Posts: 81
Ribeyes tomorrow
« on: September 19, 2020, 06:42:22 AM »
Hello everyone,

I am cooking three ribeyes tomorrow on the kettle. I have several tools at my disposal: slow and sear/vortex, hickory chunks, marinades. What's your favorite way to cook a ribeye?

Thanks, - Bob

Sent from my Pixel 3 using Weber Kettle Club mobile app


AZ2FL

  • WKC Ranger
  • Posts: 743
Re: Ribeyes tomorrow
« Reply #1 on: September 19, 2020, 07:21:25 AM »
Bob
I like to use Royal Oak lump coal for cooking steaks and whatever wood chunks I have available in the shed.

Charcoal can be placed in char baskets, SnS, mounded or a vortex. I use full lite chimney of coals dumped in any of the above. Grill Grate is growing on me.

I sear both side 2-4 minutes and then cook indirect with lid on kettle and monitor temp with Thermoworks Chef alarm until desired temp.

Me personally I like salt and black pepper on a steak. Nothing wrong with a good marinade, Iím sure other will chime in on the best marinade.

Cheers and good luck with your cook.
« Last Edit: September 19, 2020, 07:24:44 AM by AZ2FL »

aaronw915

  • Guest
Re: Ribeyes tomorrow
« Reply #2 on: September 19, 2020, 09:21:48 AM »
Salt. Pepper.

Reverse sear on the grill grates for the final cross hatch




Sent from my iPhone using Weber Kettle Club

AZ2FL

  • WKC Ranger
  • Posts: 743
Re: Ribeyes tomorrow
« Reply #3 on: September 19, 2020, 09:38:49 AM »
Salt. Pepper.

Reverse sear on the grill grates for the final cross hatch




Sent from my iPhone using Weber Kettle Club

Reverse sear is always good too.

I hope thatís a Weber gasser lol ... fire box and lid lip appear to be Weber.


Nice looking tomahawk!!!!
Cheers

aaronw915

  • Guest
Re: Ribeyes tomorrow
« Reply #4 on: September 19, 2020, 09:46:18 AM »

Salt. Pepper.

Reverse sear on the grill grates for the final cross hatch




Sent from my iPhone using Weber Kettle Club

Reverse sear is always good too.

I hope thatís a Weber gasser lol ... fire box and lid lip appear to be Weber.


Nice looking tomahawk!!!!
Cheers

Haha yea. Itís a Weber Genesis.

I did the same on the 22 Kettle but didnít get pictures.


Sent from my iPhone using Weber Kettle Club

aaronw915

  • Guest
Re: Ribeyes tomorrow
« Reply #5 on: September 20, 2020, 10:12:25 AM »

Hello everyone,

I am cooking three ribeyes tomorrow on the kettle. I have several tools at my disposal: slow and sear/vortex, hickory chunks, marinades. What's your favorite way to cook a ribeye?

Thanks, - Bob

Sent from my Pixel 3 using Weber Kettle Club mobile app

Well?  How did you cook them and how did they turn out?


Sent from my iPhone using Weber Kettle Club

hansonb4

  • Smokey Joe
  • Posts: 81
Re: Ribeyes tomorrow
« Reply #6 on: September 21, 2020, 03:52:31 AM »

Hello everyone,

I am cooking three ribeyes tomorrow on the kettle. I have several tools at my disposal: slow and sear/vortex, hickory chunks, marinades. What's your favorite way to cook a ribeye?

Thanks, - Bob

Sent from my Pixel 3 using Weber Kettle Club mobile app

Well?  How did you cook them and how did they turn out?


Sent from my iPhone using Weber Kettle Club

They turned out pretty good. Another day, another lesson. I loaded the chimney, got them going; meanwhile, I went inside and took the steaks out and put them on a cookie sheet to get up a little towards room temperature. I kosher salted and peppered them. Threw on some Yukon Gold into a pot and brought them to a boil. I headed back outside. Now mind you, I have the cooking grate off because of the chimney. I grabbed to two charcoal baskets and dumped the charcoal in them. I had some snuffed out briquets from the night before, so I tossed those into the baskets, which were back to back, aligning them so that about 2/5 of the grill could be direct to sear and then back off to an indirect cook. I put the grate on and then I realized with the extra briquets, the top of the charcoal was maybe an inch from the grate, perhaps half an inch.

I tossed the steaks on direct, about 30 seconds, then rotated 45 degrees for nice crossmarks. Flipped them over and did the same. Since the steaks were only an inch thick, I cooked them about 4 minutes more on each side for a total of 10 minutes and brought them in. They were a perfect medium-rare and pared nicely with the yukon potato mash with butter/milk for creaminess, a little garlic and a dusting of paprika on top for color, as well as the french green beans.

My only complaint is that the supermarket that I go to, either Albertsons or Winn Co. in Arlington, TX, only seem to have steaks that are on the thin-side. I need to find a good butcher shop.

And yes, I forgot to take pictures.