BBQ120/17: Uuni Rib Eye Steak
Uuni Rib Eye Steak: Recently I cooked a Goat Rump Steak in cast iron on the Uuni and it was incredible. My wife was out for the day and I had a single Rib Eye steak in the freezer from Turner and George so it was a good opportunity to cook it in the Uuni again.
The Meat:
The meat was a Rib Eye steak from Turner and George. It looked like a smaller one, 2x 250g for £18.
The Prep:
Simple – bit of salt both sides and a small amount of rapeseed oil in the cast iron pan.
I fired up the Uuni following the same steps I use for cooking pizza – Uuni guide. As the Uuni was getting up to temperature I put the cast iron dish inside to warm up.
The Cook:
Once the Uuni was over 500c I took the cast iron dish out and placed the steak inside then put the dish back in the Uuni adding a handful of pellets to the fire.
After a couple of minutes I took the dish out and flipped the steak over then returned it to the Uuni.
After another couple of minutes I took the steak out and checked the temperature – 75c. Uh oh! That’s higher than I was aiming for! Must have been really hot in there! I took the steak out the dish and left it to rest. Obviously as the dish is hot if I left the steak in there it would have continued to cook.
Time to Eat:
I left it to rest for a few minutes and then sliced into it, I knew it wasn’t going to be pink as I had over cooked it.
Summary:
Although I overcooked the steak it was still really soft and juicy. It had a nice, strong beef flavour which suggested it had been well aged. I was a bit gutted I cooked it beyond medium rare but it’s all a learning curve! Next time I would pull the steak out every minute or even every 30 seconds to be totally sure.
| Cook Equipment: | Uuni and Cast Iron Pan |
| Cook Method: | Uuni / Cast Iron |
| Charcoal: | Uuni pellets |
| Smoking Wood: | N/A |
| Cook temperature: | 500C |
| Cook time: | 4m and a 5m rest |
| Internal temperature: | 75C |
| Notes: | 1: Pull it out more often and try not to overcook it! |