Rib eye is the king of all steaks - great taste and great look, cooking is easy and not very different from, for example, the pork steaks, but result is a true poetry.
- From what I heard: when you come to a store the best rib eye pieces have been already taken by restaurants and what you can choose from is just remains - but that can be a conspiracy rumor :) This time I've got reasonably good looking chunks.
- Wash the chunks gently in cold water, salt and season them.
- For cooking rib eye steaks the temperature should be high, so clean up the BGE from ash and small pieces of charcoal which can block air flow to pass through and load it with middle and big size charcoal pieces. Start fire in the center of Big Green Egg.
- Let temperature reach 600F
- Then drop some smoke chips on the charcoal if you like and put rib eye chunks in the center of the grid right over the hottest area.
- Let the meat get nice grid marks on the bottom side and then flip the pieces to another side.
- Repeat the step #6 two more times. For the last time place the chunks at periphery of the grid (away from the hottest area) - that will finalize the cooking. I prefer to have a reliable reference for internal meat temperature - cooking thermometer does the job for me.
- Close the BGE top cover and wait when the temperature inside the meat get reached a desired value. Cooking thermometers usually have settings for the corresponding tastes, mine has presets for beef as
Rare 140FI prefer medium.
M. Rare 145F
Well Done 170F
- Just great!