I'm wanting to do a Ribeye, and I have been reading about how to do steaks and reverse searing on the site here. However, my cooker is a Big Green Egg, which cannot do 2-zone cooking so I am wondering how I should proceed. The review here for Big Green Egg mentions the "Eggspander" working quite well, but that's $160 which is a lot of money for me right now to be honest. If I must, I could save up.
What I am leaning towards is this, which I copy-and-paste from Meathead's article on how to grill better-than-steakhouse steaks:
"On a kamado, remove the meat and put it on a platter. Lift out the deflector plate. Open the lower vent all the way and get the coals good and hot. Use a hair drier in the bottom vent if needed. Lower the cooking grate as close to the coals as possible. an put the steaks back on. Lid open."
Very tempted to try that, but I was wondering what y'all thought? Or any other advice?
Also this might be a really dumb question...but would it work to simply do the 225 degree first part on the Big Green Egg, then move it inside on throw it on a hot cast iron skillet on the oven for sear? Probably not, but I figured I'd ask because I'm trying to learn
Thanks in advance!
What I am leaning towards is this, which I copy-and-paste from Meathead's article on how to grill better-than-steakhouse steaks:
"On a kamado, remove the meat and put it on a platter. Lift out the deflector plate. Open the lower vent all the way and get the coals good and hot. Use a hair drier in the bottom vent if needed. Lower the cooking grate as close to the coals as possible. an put the steaks back on. Lid open."
Very tempted to try that, but I was wondering what y'all thought? Or any other advice?
Also this might be a really dumb question...but would it work to simply do the 225 degree first part on the Big Green Egg, then move it inside on throw it on a hot cast iron skillet on the oven for sear? Probably not, but I figured I'd ask because I'm trying to learn
Thanks in advance!
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