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

COWBOY STEAKS - BGE Version

  Date: November 10, 2012
  Favorite: Beef
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Up until I got my BGE in August, these were the best steaks I've ever tried. A 2 pound, 2" thick, bone-in prime grade rib-eye. In August I started making a recipe from the BGE Cookbook called RIB-EYE WITH SHALLOTS & GARLIC, which took the crown for best steak. I wanted to try one of these Cowboy steaks on the Egg. Wel let me tell you, after yesterday I wonder what took me so long. The steak gets brushed with olive oil and receives a simple rub. The steak gets seared first at 550 degrees and then gets finished off indirectly. I was shooting for a done temperature of 135, so I pulled it at 127 degrees and gave it a 5 minute rest. The recipe I used was similar to the one I made on the gas grill, but also added a mustard with dried apricots mixed in. I've gotta say this steak was amazing!! It has a crispy and tangy outer crust. was amazingly tender and was the juiciest steak I've ever tasted. It was juicy without being runny. It had a buttery smooth texture to it that is hard to describe. So as of yesterday, the Cowboy rib-eye steak has reclaimed the crown of best steak I've ever had.
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Recipe Source:
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Grill It!!

Grill It!

Cowboy Steaks w/ Apricot Mustard - Page 82
Grill:
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Kenmore Elite Gas Grill

Direct & Indirect Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • BGE Cast Iron Grill Grid
  • BGE Half Moon Raised Grid
  • Maverick ET-732 Remote Read Thermometer
  • SR 19" Locking Tongs
  • Wicked Good Weekend Warrior Lump Charcoal