Rib Eye Steaks

060/18: Rib Eye Steaks

060/18 – Rib Eye Steaks:

As part of the Ginger Pig order I placed I ordered some Rib Eye Steaks mainly because you can’t beat a good steak and Rib Eye is my favourite! I also wanted to test cooking them on a high sear on the Kamado Joe which was one of the main reasons I bought it!

The Charcoal:

To try and get a high heat then a good sear on the steaks I used Oxford Charcoal Sweet Chestnut which I have used before and know it burns hot and fast. Nice big lumps in the bag.

Rib Eye Steaks

The Meat:

2x 350g Rib Eye Steaks from The Ginger Pig – £25.90

Nice thick steaks, not a lot of marbling visible but you don’t always need that for a good steak. The proof would be in the eating!

Rib Eye Steaks

The Prep:

Just Maldon Sea Salt and some Black Pepper.

Rib Eye Steaks

The Cook:

Sear grate on the Kamado Joe and left to heat up for 10 minutes then steaks on.

Rib Eye Steaks

I was having a bit of trouble getting the fire as hot as I wanted even with the lid up, the vents open and a good blast with the Looftlighter. With the fire starting to die down and the sear on the steaks looking pretty poor I put the steaks directly on the lit coals.

Rib Eye Steaks

Time to Rest:

My Meater probe wasn’t pairing with the phone again so I relied on the trusty Thermapen to check the internal temperature. I was aiming for 55c internal temperature so wanted to take them off at 52c/53c thinking the rest would take them up to 55c. Cooking the steaks dirty on the coals had given them a great colour.

Rib Eye Steaks

Time to Eat:

The steaks had probed in the low 50’s in most places so I was fairly confident they would be pink. Slicing them open revealed them to be exactly how I wanted them.

Rib Eye Steaks

SUMMARY:

Cracking steaks, really, really tasty. Very juicy and a nice crust from cooking them direct on the grill. Can’t beat a thicker steak on the grill, easier to cook, get a nice sear and keep it pink inside.

I have been thinking about the fire and my lack of ability to get it really hot. I don’t think I put enough charcoal in to start with, should have put far more in and lit it in more places. Also should have got it raging hot before putting the sear grate in. I will have another go and see if I can get it hot again. One of the first runs I had on the Kamado Joe went up to 500c but that was with a full fire basket so I will put more charcoal in next time.

Cook Difficulty: 1/5
Cook Duration: Quick 1/5
Cook Equipment: Kamado Joe
Cook Method: Direct Sear / Dirty
Charcoal: Oxford Charcoal Sweet Chestnut
Smoking Wood: N/A
Cook temperature: Unknown
Cook time: 10 minutes
Internal temperature: 52c (Thermapen)
Notes: 1: Load up with far more coals to get the fire raging.

2: Light the charcoal in more places.

3: Don’t stack the grill until the fire is raging.

 


SUBSCRIBE TO THIS BLOG VIA EMAIL

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Back to the Home Page

 

 

5 thoughts on “060/18: Rib Eye Steaks

  1. Another great cook Nathan. I admire your working style and presentation, as well as your integrity. I aspire to great cooking but I know that I often fall short in my technique. You are showing me that this is ok and each cook is a lesson and a chance to improve. Thank you.
    I have found some photos of kebab hindi. Do you have an email to send them to, with a rough recipe?
    Best wishes,
    Nick

    1. Hi Nick, thanks so much for the lovely feedback. Really appreciate it! I think you hit the nail on the head, every cook is a chance to improve. Writing up my notes has really helped me learn and improve but I still learn from every cook, I think that’s the fun of it all!

      Kebab Hindi sounds great – you can get me at email at kunfubbq.co.uk

      Thanks again
      Nathan

  2. I always use a chimney starter. Gets to full heat in no time, especially as I get it burning initially with a plumbers blow torch.

    1. Hi Steve,
      I have been wondering about using the chimney starter. Are you doing this in a ceramic grill? Used the chimney starter for years with my Weber and it made things so much easier, was just nervous using it in the KJ but it has to help?

      1. Hi Nathan
        Yes I do use it with the weber. I’ve not aspired to a ceramic yet but I would have thought it would work just the same.
        Having said Looftlighters do appear to be really good.

Leave a Reply

Your email address will not be published. Required fields are marked *