This day was a special occasion where my task was to make my personal favorite meal and share it with4 guests. In years past I would have probably made ham steak, beans and corn on the cob. But with my new diet where I have to watch my sodium ham steaks were out. My next choice was a cowboy style rib-eye. My butcher cut some USDA Prime grade bone-in rib eyes for me with the goal of getting equal size and weight steaks. THE 4 steaks measured 2 1/4” thick and 1 3/4 pounds and looked amazing, with lots of marbling.
I chose a recipe from SMOKE IT LIKE A PRO
that I had made once before, called SPICED RIB EYE STEAK
. The recipe uses a high temperature sear at 700 degrees, followed by a 20 rest where the grill is cooled down set up for indirect grilling at 400 degrees. 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 6 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, thick bone-in Prime grade rib eyes with wonderful marbling. This marbling turned out to be a bit of a mixed bag. The 700 degree high temperature sear and the highly marbled steaks resulted in some massive flare ups every time I raised the lid. I had to wear leather welders gloves any time I needed to turn the steaks. After the sear step the steaks were very blackened. This could have been from the flareups, but it also could have been from the rub ingredients burning too. But until I tried them I was worried they would taste burned. At the price for these steaks I was a bit pissed off at myself for possibly ruining one of the more expensive batches of meats I had ever grilled. I was very nervous while waiting to cut into the steaks. This 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. If they had tasted burned the meat was thick enough you could have cut off the blackened crust and still had a nice piece of meat left. But my worries were groundless. In fact the steaks 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. The proof to me of how good these were, is I had cut the steaks in half as I was serving them and these were large portions. Everyone gave up pretending to be polite and went back for more.