Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: hansonb4 on September 19, 2020, 06:42:22 AM
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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 (http://r.tapatalk.com/byo?rid=91018)
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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, I’m sure other will chime in on the best marinade.
Cheers and good luck with your cook.
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Salt. Pepper.
Reverse sear on the grill grates for the final cross hatch
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
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Salt. Pepper.
Reverse sear on the grill grates for the final cross hatch
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Reverse sear is always good too.
I hope that’s a Weber gasser lol ... fire box and lid lip appear to be Weber.
Nice looking tomahawk!!!!
Cheers
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Salt. Pepper.
Reverse sear on the grill grates for the final cross hatch
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Reverse sear is always good too.
I hope that’s a Weber gasser lol ... fire box and lid lip appear to be Weber.
Nice looking tomahawk!!!!
Cheers
Haha yea. It’s a Weber Genesis.
I did the same on the 22 Kettle but didn’t get pictures.
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
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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 (http://r.tapatalk.com/byo?rid=91018)
Well? How did you cook them and how did they turn out?
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
-
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 (http://r.tapatalk.com/byo?rid=91018)
Well? How did you cook them and how did they turn out?
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
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.