Post by BBQ Butcher on Aug 1, 2008 4:34:21 GMT -5
Could you give me a few tips on grilling/seasoning the perfect Rib Eye on my gas grill?
Get a Rib Eye at least 1½" thick, no thinner, and hopefully USDA Choice or higher. But I'm slowly changing my mind on this
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You don't want to cover up the taste of the beef, so just season it with Kosher Salt and fresh ground black pepper. For a little more kick, you could use my Steak Seasoning...
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Light just one burner on your gas grill, about medium or just a tad lower. Let it heat up for about 15 minutes. We are looking for a temperature of around 250°-300° inside the grill. Now, place your Rib Eye on the top rack OPPOSITE the flame or fire (Bear with me, I'll explain more at the end). Let the meat stay there about 20-30 minutes, or until the internal temperature of the steak reaches 100°. Use a quick reading meat thermometer for this. Take the steak off the grill, cover it with foil.
Now, crank up the heat/flame on your grill to HIGH. After about 5-10 minutes, put the steak back on directly over the flame, flipping a couple times until your desired doneness...I prefer medium-rare....about 135°. Take the steak off the grill, let it sit for 5 minutes and then serve. Letting the steak sit for a few minutes allows the juices to redistribute themselves, so you won't have a big puddle of blood when you cut into it.
Whoooaaaaa......the method you just described goes against every thing I've ever learned about cooking a steak!!!!!
That's right. It's just been proven that 'searing' steaks at the beginning damages the cells on the meat, ruining a perfectly good steak. Searing DOES NOT hold in the juices, sorry. The magazine, "Cooks Illustrated" and Alton Brown, of "Good Eats" have done extensive testing on this, and they advocate the 'reverse sear', which I described above.
More can be found here........"To Sear, or, NOT To Sear?"
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