> 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
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Buy thicker rib eyes. This is where sous vide is a perfect solution. No one is going to be able to give you an exact timing with straight grilling, you're just going to have to experiment.
While I admit I am not a fan of sous vide this sounds like the perfect place for it. Then sear the steaks over a very hot grill. Get the sides of the tenderloin done then do the rib eye and ends of the tenderloin. It should come out about the same time. Seared perfectly.
Well good luck and hope it comes out well for you!!
I have been in your position, exactly. My wife likes the filet done well, my daughter likes rare and I like my rib-eye medium rare. However, I try to get steaks of the same thickness. The real variable is the difference there. I would start hers six minutes earlier than yours and flip every three minutes. I am using a Santa Maria grill so I can control the temp and it is why I do with the three minute rule for flipping. Good luck!
Reverse sear and monitor with digital probe. Heres what I ate for lunch today. Bone in ribeye and vacÃo (beef belly). Pulled it at 125f. Also dry brined for 18 hours beforehand. Excellent eating
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Your situation is exactly the same as mine, Mbloto . Hubby loves filet mignon. I love rib eye. We saved our marriage with a Joule sous vide unit and a hot sear on Grill Grate Griddles on the gasser.
I'd cook them low and pull the ribeye when it reaches your target temp while the thicker filet continues to cook. When the filet reaches your target temp, sear them both.
You could also start the filet a few minutes earlier than the ribeye so there will be less of a hold time for the ribeye.
Buy thicker rib eyes. This is where sous vide is a perfect solution. No one is going to be able to give you an exact timing with straight grilling, you're just going to have to experiment.
Easy to say but doesn't help, meat has already been purchased.
Not sure how you can can speak for everyone on this forum by saying " No one is going to be able to give you an exact timing......."
I'd cook them low and pull the ribeye when it reaches your target temp while the thicker filet continues to cook. When the filet reaches your target temp, sear them both.
You could also start the filet a few minutes earlier than the ribeye so there will be less of a hold time for the ribeye.
Your situation is exactly the same as mine, Mbloto . Hubby loves filet mignon. I love rib eye. We saved our marriage with a Joule sous vide unit and a hot sear on Grill Grate Griddles on the gasser.
Kathryn
The Joule sous vide unit may work for you, but not my idea of true grilling.
The method you use to cook is a very important factor in being able to answer your question. Sounds to me that you really don't want to know the answer if this is your response to someone looking for a simple level of detail that you omitted.
I think I answered later in the thread with what I would do. I was just asking to help you with what I would do with timing. Variables are really important when it comes to thickness of the meat and what you are cooking on. I am sincerely sorry if I came across wrong or sarcastic.
My answer to my own question. Too bad no one else has the experience to give advice.
Grill at 250 degrees.
Place 1 ½ inch rib eye and 2†filet on 250 degree grill.
Place Thermo Works needle probe into 1 ½ inch boneless rib eye, Set Thermo Works Smoke to 128 degrees (rare).
When rib eye reaches 128 remove probe and remove rib eye from heat. Insert needle probe into filet.
Heat cast iron skillet for searing
Continue cooking until filet reaches 128 degrees, about additional 6 minutes
Place both filet and rib eye in smoking hot cast iron skillet for 2 minutes per side, until both steaks reach 132 degrees.
Place pat of butter on each steak and serve.
Pkadare:
Seems to me you make too many assumptions about my inquiry. If I really didnt want to know the answer I wouldn't have posted the question in the first place. I thought someone might have had some experience in the same situation.
Sounds like you have it down right. I do rib eyes for my wife and I hers gets barely gets seared more blue that rare like 2 min a side and mine is med rare at 3 min a side.
Um, RonB gave the advice you actually used - cook low and pull the steaks as each is done, then sear together. This is called the reverse sear method. Not sure how this turns into no one being able to give advice?
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