I should have taken a picture. 1.2 pounds boneless, 1 1/2 inches thick. Glorious. The rub I used was quite simple: light coat of garlic salt; cracked pepper mixed with sea salt; olive oil brush. Egg heated up to 700, and I let the grill heat for ten minutes or so. Cooking time:
1 3/8 minutes sear, each side.
Close dampers. Temperature dropped rapidly down under 400.
2 3/4 minutes each side.
Pulled it, cut it down the middle. Rare. Very rare. Cool in the center. Back on the grill for four minutes, dampers open to bring the temp up past 300. Still rare, but fabulous.
This was disappointing from the cooking angle. Last time I cooked ribeyes, I cooked under ten minutes and got medium. Granted, a gasket problem kept my temperature a little higher, but that cannot account for the MASSIVE difference in the end product. I needed probably 400 degrees, four minutes a side.
Next time, play with the dampers. get the temperature up to a respectable number, while keeping the fire down.
By the way, the end product was fantastic. The ribeye was fall apart tender, full of juice. Still on the rare to medium rare side, and the crust was much better than the freshly herbed mess I cooked up last time. I'm becoming a big fan of cracked pepper, and am wondering if that with some sprinkled rosemary and sea salt wouldn't make the best rub.
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