Ribeye - Hot and Fast over charcoal

[David Parrish]

Great looking Steaks Dave. I really like them that way.

Thank you Sir. You and me both!

[Marauderer]

Great looking Steaks Dave. I really like them that way.

[David Parrish]

Wow, it doesn't get better than that! I'm drewling over that Hasty bake. Can't seem to find too many retailers though.

Thanks! Amazon sells them but I'm not sure how well that'll work for you on your side of the pond (Atlantic Ocean). They sell direct from manufacturer and are REALLY nice people. You should give them a call and see what the options they have for shipping. If you call please tell them we sent you

[Henrik]

Wow, it doesn't get better than that! I'm drewling over that Hasty bake. Can't seem to find too many retailers though.

[W.A.]

Yupppp.

[Huskee]

Hatin'.

That is all.

[David Parrish]

Thanks. I have to look into that grill now.

It's Meathead's favorite grill. Period. I bought MH's favorite smoker (Mak 2) and his favorite grill. I'm very glad I did.

[W.A.]

Thanks. I have to look into that grill now.

[David Parrish]

Awesome!!! How do you get the coals so close?

I cooked them on a Hasty Bake Gourmet 256 grill, which is designed so the firebox can be raised and lowered. I raised the coals up as close to the grate as possible for the sear then lowered the coals about 10" for the brief warming time after the sear. If you check out my signature there is a link to the Hasty Bake article.

[W.A.]

Awesome!!! How do you get the coals so close?

[David Parrish]

These were 1" thick angus ribeyes from my local grocer. I cooked them very close to the coals for about 5 minutes, flipping every minute or less, then let them go for about 2 minutes over medium heat (coals far away from the meat). I'd be happy to have eaten this steak at the highest end steakhouse.

As far as prep they got salted about 5 hours prior to the cook. After the cook I rubbed a little butter on them then lightly sprinkled them with fresh cracked pepper. They had a nice char taste to them with a burst of beef flavor after the initial bite. May be some of the best sear in the front steaks I've made (or eaten). Pics!


Coals are nice and fired up right before the steaks went on


Steaks after one minute on the grill and the first flip


Steaks after coming off the grill. This was a very low light pic. The steaks were not as blackened as they appear.



Plated with a coat of butter and sprinkling of black pepper.



As you can see the frequent flipping makes for a nice wall to wall red center.