So are you just running it all full heat for 6-7 minutes a side or are you finishing with the lid closed or some other method?Another Massive Prime Rib Steak on the BarBee:
Served up with twice baked taters, sprouts and a fine Merlot:
Cheers
So are you just running it all full heat for 6-7 minutes a side or are you finishing with the lid closed or some other method?
I did some 1-1/4" ribeyes while we were in Hawaii and did 5 minutes per side with the steaks completely engulfed in flames. Turned out perfectly medium-medium rare. I'm surprised your thicker steaks go that quick. Maybe you prefer them more on the rare side.Full heat for ~ 5 - 6 minutes a side.
Never shut the lid!
Cheers
Ever try the reverse sear method? Actually works quite well on thick ribeyes as it helps render the fat a bit more than a direct sear and cook.Tend toward a tad more rare than medium rare.
Also have a 4 burner BarBee that gets really damn hot!
Cheers
I wouldn't dare say reverse sear to anyone born before 1975.Ever try the reverse sear method? Actually works quite well on thick ribeyes as it helps render the fat a bit more than a direct sear and cook.
I hear you. I went to culinary school and cooked for years in various kitchens and that was like absolute taboo…it works quite well on my Kamado I have to say.I wouldn't dare say reverse sear to anyone born before 1975.
It is my preferred method for those big steaks though.
Ever try the reverse sear method? Actually works quite well on thick ribeyes as it helps render the fat a bit more than a direct sear and cook.