The trick is to smoke the meat and not make the meat smoke

SPICED RIB-EYE STEAKS

  Date: May 23, 2016
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I was very interested to try this steak from SMOKE IT LIKE A PRO because it used a different cooking method. The steak was seared directly at 700 degrees and then rested for 20 minutes. During this time the Egg was refitted with a Plate Setter and the Big Green Egg s/s grill grid and the temperature was reduced to 400 degrees. The steak was finished for 4 minutes per side or so indirectly. I pulled the steak when my Thermapen red 135 degrees. The other thing I was looking forward to were the steaks themselves, My butcher had some great looking 1 1/2” thick prime grade boneless rib-eyes which I used. This recipe was a bit of a mixed bag. The 700 degree high temperature sear turned out steaks that were blackened. You’ll notice I said blackened, not burned, But until I tried them I was worried they would taste burned. The cooking method turned out some amazingly evenly cooked steaks. They were an even pink essentially from edge-to-edge. The steaks did NOT taste burned, to my great relief. In fact they had a nice spicy flavor from the rub, The taste was spicy, but not so much that the great flavor of the beef didn’t come through. This was a great, but a little scary, recipe and turned out some great tasting, evenly cooked steaks.
Related Blog Entries:
Recipe Source:
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Smoke It Like a Pro

Smoke It LikE A PRO:

Spiced Rib-eye Steak (eBook)
Grill:
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Big Green Egg

Direct & Indirect Grilled:

Using BigGreen Egg Kamado Cooker
Gear:
DIRECT COOK
  • BGE Cast Iron Grill Grid
INDIRECT COOK
  • BGE Plate Setter (Legs Up)
  • BGE S-S Grill Grid
  • Maverick ET-733 Remote Read Thermometer
OTHER
  • Leather Welder's Gloves
  • SR 19" Locking Tongs
  • Stump Chunks Fire Starter
  • Wicked Good Weekend Warrior Lump Charcoal
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