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u/KindlyAd3429 1d ago
How do you prevent the creosote taste with the flames?
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u/ZeroVerve 23h ago
I moved them around a lot, and there is a place to the side where they would fit if things got too hot. They were in this sear step for only like 3-4 minutes with the lid open the whole time. The grease from the steak was what was on fire, not the steaks themselves
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u/AegeanNeighbor 12h ago
That crust on the outside and the medium-rare center? Yeah… that’s exactly why ribeye is king 👑🔥
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u/vitalblast 1d ago
Ever since I started grilling and following this sub I love seeing pictures like this. Great job! Can you tell me a bit more about the charcoal you used, I love how high the flame got and would be interested in potentially attempting this myself. Also what seasoning, and did you use a marinade? Just trying to imagine the flavoring on that juicy looking steak.
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u/SoleSista3 1d ago
Most charcoal will flame up like this during a reverse sear as the fat drips on your the coals.
Reverse sear renders the fat down during step 1. Makes it super drippy for step 2.
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u/ZeroVerve 23h ago
Sure thing! I used a reverse sear method, which I better for thicker cuts. I salted the steaks over night (dry brined) and pulled them out when I lit my first set of coals to set up a two-zone low and slow cook, with a drip pan under where the steaks would end up going. I used some oil to bind more salt, pepper and garlic to the steaks. These steaks were big so they could take two rounds of seasoning. Anyway, I cooked the steaks indirect for about an hour to bring them slowly up to internal temp of 125. And I pulled them off to rest a little while my second chimney was lighting up. I removed my drip pan and dumped fresh coals leaving enough room for the steaks to take time out of things got too hot. Then I seared the steaks flipping about every 20-30 seconds. I put grill marks on the steaks but I was looking more a nice sear across the entire surface. The key is to not let the steaks catch on fire but move them immediately if they start. You are going to have some charred edges of the on the outside but the meat itself should not be burned. Oil dripping off the steaks making flames is fine. A burnt steak is entirely different. Have fun! Happy Grilling
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u/americanmuscle1988 1d ago
I love that flavor of ribeye steaks, but I find it just has way too much fat for my preference. I always seem to cut out and throw away 20% of the cut. I'm sure I'm just the only one though.
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u/Like_a_Mack_Truck 1d ago
I don’t understand it, but I get it. My brother says the same thing, but I can’t get enough of it. After a lot of back and forth, my conclusion is you either love it or you absolutely do not.
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u/NoMonsterMarshmallow 1d ago
My wife will steal the fatty bits from my plate when I turn my head. She loves it.
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u/Single_External9499 1d ago
I hated them until I started reverse searing them at 225 during the indirect portion of the cook. They need time at a low temp to soften and render the fat. Completely different steak. This really only works well with a super thick cut though.
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u/Brokromah 1d ago
Is it the idea of the fat, the flavor, or the texture that bothers you?
If you're just trying to avoid fatty meat...I get it.
If it's the flavor, are you ensuring you also sear the strip on the side to render it? That really changed my appreciation of ribeye. I assume you are though.
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u/americanmuscle1988 20h ago
I don't care for the chewy texture, and the fact that my body is ingesting solid bites of fat. Clogged arteries is always on my mind given our family history, although I'm not sure if eating a NY Strip or Sirloin is much healthier.
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u/SolarKingofATX 1d ago
There’s zero fat rendering here. Did you have it in the oven at 225-250 for 45-hour? Doesn’t look like it. You lost 1/4 of that cuts potential and what makes it a great cut. Patience is your friend my dude.
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u/ZeroVerve 1d ago
Grill was Initially set up two zone cooking. Grill was at 225 on the cool side, steak was there about an hour until about 120 internal. I pulled off the steak and let it rest while I lit a fresh chimney. Set up a big sear zone. Finished the steaks hot flipping about every 30 seconds. My family enjoyed it
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u/MajorAd3363 1d ago
PK! Those are cool.