Ribeye Night

Discussion in 'Grilling Beef' started by jaguarjim, May 13, 2011.

  1. Grilled up some wonderful ribeyes tonight. 

    How I cooked them:

    1) Unpackaged them and allowed them to sit out on the counter while I fired up the chimney full of Kingsford Mesquite charcoal.

    2) Spread Extra Virgin Olive Oil on both sides of each of the ribeyes. 

    3) Sprinkled Weber Chicago Steak Seasoning on both sides and waited for the charcoal to gray over.

    4) Poured charcoal into a pile on one side of my Weber 22 1/2" Kettle Gold.  Placed grate on the kettle and waited 5 minutes to all it to heat up good for searing.

    5) Placed each ribeye on the grate directly above coals. 

    6) Waited 2 minutes and then rotated on the grate to get the X sear mark and grilled for an additional 2 minutes.

    7)  After the 4 minutes listed above, I flipped the ribeyes and repeated the same searing as above.

    8) After a total of 8 minutes of sear time, I moved the ribeyes to the cool side of the grill (lid removed) and cooked 4 more minutes, flipped and cooked another 4 minutes.

    9) After 8 minutes on the cool side of the grill, the steaks were removed from the grill and were allowed to rest for about 5 minutes while the bread was cut, potatoes buttered up, beer cap removed from my Michelob Ultra and dinner was served. 

    Here is the Q-view:



    Searing these babies...love that sizzle.


    Juices puddling on top....must be time to flip. 


    After a quick glance around it was now time to cut off those tails for a little taste for the cook.


    The money shot!!!  MMMM  MMMM
  2. meateater

    meateater SMF Premier Member

    You caught my attention, that's my favorite cut right there. [​IMG]
  3. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    Great job Jim! Wish you would have cut into one of them though.
  4. Sorry, that must be the NEWBIE in me.  Next time I will do that.  They were cooked to a Medium doneness. 
  5. That would hit home anytime, nice!
  6. roller

    roller SMF Premier Member

    Nice steaks ...I take mine red....
  7. Looks better than any steak from a restaurant. [​IMG]
  8. mossymo

    mossymo OTBS Member SMF Premier Member

    Looks delicious, I may have to have rib-eyes tomorrow evening!
  9. Good looking steaks, nice simple plate, meat n' taters!

    What'ch think of the Weber's Chicago?  Our Ace Hardware just received 5 different Weber spices, I bought 3, I started to take the Chicago, but thought it looked a lot like Montreal Steak spice.

  10. I really liked the Chicago.  I am a fan of Montreal Steak as well, but the Chicago is not similar at all.  For instance, the Montreal has quite a bit of black pepper whereas the Chicago doesn't have any.  The chicago has dehydrated red and bell peppers that really adds a nice flavor.  What other Weber spices did you pick up?  I'm going to have to check out my local Ace to see if which they carry.
  11. Thanks for the heads up about the Chicago, I bought the Kick'n Chicken, the Sweet and Tangy and the Gourmet Burger, now I have to decide what I'm going to try them on, the Gourmet will definitely be used on a Stufz.

  12. scarbelly

    scarbelly OTBS Member

    Man Gene you have turned into a cooking posting fool. How is that arm doing? We used some of the vanila powder last night in some mango puree and in the whipped cream accompaniment. Very nice.
  13. mossymo

    mossymo OTBS Member SMF Premier Member

    Did reverse sear buffalo rib-eyes with hickory tonight, thanks for the reminder jaguarjim!

Share This Page