Doing some grilling tomorrow

[CybrSlydr]

Went down to a semi-local butcher and bought some ribeye for the whole family. Each one is one pound and, allegedly, were cut about 10min before we got there.

Got them all covered in coarse sea salt for an overnight dry-brining. Also picked up some hickory wood chips to put in with the charcoal.

Plan is to sear both sides over direct heat and then cook via indirect for the remainder. Mom is well-done only (shame) but dad, brother and mine will all be various types of medium.

Cannot wait to grill these!!!

 

[lo n slo]

git r done

[flyfisher]

Try the opposite and cook low first then sear...you will get a much more evenly cooked steak.  Do a google search for the reverse sear....only way i cook any cut of meat more than an inch thick.

That being said, those are some good looking steaks and I am not even a fan of ribeye.

[Gundog]

My colon just did a back flip.  

[Redlinerobert]

Those steaks are beautiful. 

 

Agreed on the reverse sear.   I've never done overnight dry brining, I usually take the steaks out of the refrigerator two hours prior to cooking and rub with course sea salt as they come to room temperature.  What are the benefits of the overnight dry brining? 

[Bucky205]

Definitely the reverse sear, then sere to 135°F on a very hot grill.  Those are some pretty rib-eyes.

[XpressJeff]

Dead Cow, dead Pig and dead Narrow Faced Yard Walker!

[CybrSlydr]

Started off cooking them on indirect heat for about 15min/side with some hickory chips soaked in water and got this.

 

 

Then we re-loaded the chimney about half way and stoked the coals, added some more hickory chips and got it nice and hot to sear for a couple minutes on each side.

 

Bottom steak is dad's, top is mom's.  Reason the bottom has all the juice is I only brought out one plate at first and both were sitting on it.

 

 

This is a slice of dad's.

 

 

Bit of a better cross-section of dad's.

 

 

And here's my steak when it was finished!

 

 

And the cross-section.

 

 

So - final verdict is this was the singularly most amazing and delicious steak I've EVER had!  OMG.  It was SO TENDER and JUICY!!!  It's better than any I've had at a steakhouse.  Absolutely incredible!!!  Only comment is it was a bit salty - so a little less hickory chips and do a better job of washing the meat prior to drying.

 

Other than that, this is the happiest my stomach has ever been.

 

As for why dry brine - http://jesspryles.com/how-to-make-your-steak-even-tastier-use-the-dry-brining-method/

 

Why The Steak Deep Seasoning Method Works:

 1) DEEP SEASONING

In basic terms, the salt gets deeper into the meat than with conventional seasoning. The salt crystals draw out moisture (some from the fridge, mostly from the meat), creating a slick watery surface on the steak that eventually dissolves the salt, then the process of diffusion draws this salty brine back into the meat.

2) TENDERIZING

Salt works to denature proteins. This part can get uber-science nerdy, so let’s simplify a little. Meat proteins are pretty much strings that are bundled together. Salt has an effect of loosening these strings slightly from each other, creating a more tender bite. Fun bonus fact: these are the same proteins that get all tight and squeeze water to their edges during cooking, which is why we rest steak to allow them to relax, chill out and allow the moisture to return down the strands and distribute evenly for a juicier result.

3) SURFACE DRYING

You know that delicious brown crust food gets when it cooks? That phenomenon is known as the Maillard reaction, and is a hallmark of a well-cooked steak. I always pat meat down with a paper towel before I cook it, to remove moisture and allow the Maillard reaction to occur even faster. Exposing the steak to your fridge works in the same way, but even better, and means that you’ll have a dryer-surfaced steak which will form an exterior crust faster, lowering your risk of overcooking the interior.

[flyfisher]

Now see on your steak how it has the doneness you want all the way through, that is the reverse sear.  The sear first method takes that outer layer and extends it deeper into the meat so you really only get a third or less of the steak at the temp you want.

Steaks look good...now i want some  

[Redlinerobert]

Nicely done!  I'm a big fan of eye of ribeye steaks when they are available. 

[Catt]

Marinade 24 hrs in Zatarain's Cajun Seasoning, directly over the coals, 2 1/2 minutes per side, let stand, & serve!

 

"C'est Si Bon"

[Redlinerobert]

I'm off to buy some steaks today for Tuesday.  This thread has motivated me.

[CybrSlydr]

1 hour ago, Redlinerobert said:

I'm off to buy some steaks today for Tuesday.  This thread has motivated me.

Reverse sear is amazing!  Also do the salting bit if you can.

[flyfisher]

2 hours ago, CybrSlydr said:

Reverse sear is amazing!  Also do the salting bit if you can.

it was one of the breakthroughs in grilling that i found many years ago and I couldn't believe how many people would shy away from it and not try it.  

[CybrSlydr]

After this, maybe fishing was the wrong thing to get into and I should have gone after grilling...

[XpressJeff]

CybrSlydr - Can you imagine the braid size discussions we're about to have?

 

Does Daiwa make a 12,000 pound winch yet?

[Skeeter Dan]

3 hours ago, XpressJeff said:

CybrSlydr - Can you imagine the braid size discussions we're about to have?

 

Does Daiwa make a 12,000 pound winch yet?

You ain't right Jar head lol

[XpressJeff]

Trust me, you are NOT the first to point that out!

[CybrSlydr]

3 hours ago, XpressJeff said:

CybrSlydr - Can you imagine the braid size discussions we're about to have?

 

Does Daiwa make a 12,000 pound winch yet?

 

What kind of gear ratio we looking at?  .025:1?  lol

[XpressJeff]

Have to be low, them beef cows is heavy!

 

Gonna have to mount it on my Medium Heavy Ram 2500 with a Medium Fast bumper too!

[CybrSlydr]

Ooooooooo.  Gonna make some folks angry picking a Dodge.   

[bigbill]

I'm thinking rib eye tomorrow. Or a whole filet monyon sliced thick or butterfly it for sandwiches. A little BBQ sauce slightly burnt to perfection.

Then chicken, dogs, burgers and sliced stick pepperoni on the fire. Yummy.

 

my weight loss program just grew wings and flew away.

[Redlinerobert]

16 hours ago, bigbill said:

I'm thinking rib eye tomorrow. Or a whole filet monyon sliced thick or butterfly it for sandwiches. A little BBQ sauce slightly burnt to perfection.

Then chicken, dogs, burgers and sliced stick pepperoni on the fire. Yummy.

 

my weight loss program just grew wings and flew away.

 

I vote filet monyon. 

[david in va]

There are always a lot of stews cooked around here on the 4th. About any kind you want too

I like my steaks well done

[bigbill]

Changed up my meat. Sent the misses to the store for T Bone steaks, one each. The kids loved it.