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!
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.
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!
Just Maldon Sea Salt and some Black Pepper.
Sear grate on the Kamado Joe and left to heat up for 10 minutes then steaks on.
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.
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.
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.
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 Duration:||Quick 1/5|
|Cook Equipment:||Kamado Joe|
|Cook Method:||Direct Sear / Dirty|
|Charcoal:||Oxford Charcoal Sweet Chestnut|
|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