Fixed a ribeye for dinner yesterday, Thought I would upload pics so you can see what I did wrong all comments welcome as I am still learning. It is 2" thick dry brined overnight, then added BBBR. Was done on my modified COS at 225* with lots of mesquite chunks until internal temp reached 119* & reverse seared on the Grill2Go X200 at 650* for 4 min. per side. I didn't see much of a smoke ring for some reason. But tasted good.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Grill marks are to a steak what a new paint job is to a car. Makes it look nice and spiffy, doesn't do Jack for the way it performs. I see a perfectly cooked, medium-rare steak, and the less you cook steak the better, juicier, more "mouth feel" (Ugh - hate that phrase) it is. I'm fairly certain Heinz and A-1 established their respective footholds because Americans used to cook their steaks to the texture of boot leather...then wanted a juicier steak.
P.S. Next time... Invite me over. I'll bring the beer.
Well, I am FROM and live IN Colorado, home of the Great American Beer Festival. I'm pretty sure I can find something to suit your palate. Heck, we have more brew pubs per capita, than any other city in the nation, last time I checked. And no... I won't bring you any of the "herb."
It looks great to me, but I do have a suggestion. I read somewhere that flipping every 30-60 sec will produce less grey banding on the outer edges. 4 min per side cooks the edges more than flipping will. BTW - I made the same m"mistake" on the last steak I grilled.
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
If you achieved the taste and texture you wanted then you had a successful cook. Agree with others who cite the long sear as the reason you have some gray banding (though even that is minimal). Sear to the temperature you want rather than for time. Flip often during the sear to get an even crust rather than grill marks. Of course, so much of what and how we cook is a matter of personal taste so if you love the appearance of grill marks and like a long sear let it rip and enjoy your rib eyes
Thanks Reds Fan 5, As long as it's m/rare or just over I'm happy don't care about the grill marks but this little gaser runs very hot & I get them no mater what.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
The thicker the meat the higher the initial IT you can get away with during the slow phase of reverse sear. So, let's say on the next 2" ribeye instead of 119, you take it up to 125 if you're looking for 135, for example. Or 128. This requires less time & energy to get the center where you want, less energy applied to the exterior, and therefore less overcooked exterior layer. Sometimes this results in less of a sear, other times you can time it right and all is well in steaklandia.
Huskee, I try for M/rear but I will try 125 with a short sear & I always have my steak cu 2-21/4" I don't have any luck with a thin steak. Besides this way there are leftovers hehehehe
Dave
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