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Ribeyes on the Kamado Joe
Ribeyes on the Kamado Joe

Ribeye Steaks- Seared, Not Charred

  

December 8, 2015

Grilling Ribeye Steaks is top-shelf grilling, and certainly one of the juiciest steak cuts. Flare-ups from fattier meats can engulf a beautiful steak in a second but not with GrillGrates which protect against flare-ups, and keep the juices sizzling with the steak and not feeding the fire. Fats drain out the bottom of the GrillGrates and burn up on the backside of the GrillGrate not on the outside of your food. Put away your water bottle and grill wonderful steaks with confidence with GrillGrates. We like the 1-1.5 inch thick cuts and only trim excessive / non-connective fat off the perimeter.

  • Prep: 5 mins
  • Cook: 15 mins

Ingredients

2 Ribeye Steaks- at least 1.5" thick

2T Vegetable Oil

Kosher Salt and Freshly Ground Black Pepper

OR

Your Favorite Steak Seasoning

Directions

1Lightly oil steaks with Vegetable Oil

2Season with salt and crushed pepper and/or your favorite dry steak rub. UPDATE- we are now ‘dry brining’ with LOTS of rock salt while letting the meat come to room temperature. Dry the meat before grilling.

Grilling: LID DOWN

1Pre-heat grill to MEDIUM/HIGH -GrillGrate target temperature is 450-650F at the grill. 400F-550F on a hood thermometer. Beyond that you will get charred sear marks.

2Brush the GrillGrates during warm-up.

3For MEDIUM RARE Grill 8-10 minutes total.

4Flip once at the 4-5 minute mark OR turn the steaks the first time 2-3 minutes into grilling. Forget the debate over turning steaks only once. I can’t resist the temptation to quarter turn for that mouth-watering steakhouse seared cross hatch presentation...and it gives me an opportunity to see how the steaks are progressing every 2-3 minutes too! One the third turn use a digital meat thermometer. Remove and Rest after meat center reaches 120F.

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Trivia Tuesday!

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You've heard the saying "Every time a bell rings an angel gets its wings", haven't you?

Here at GrillGrate we're saying, "Every time we sell an Ultimate Kettle Collection, OBR gets $50!"

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3rd of December 2018 08:57 PM Link
We loved having Martha James from PK Grills come to GrillGrate last week. She brought a great cast of characters with her. It was a blast to have them join us on the grill deck to break in the new PK Code Red. Chef Michael Dellaporta and Mark Lambert from Sweet Swine O Mine really knocked it out of the park! Stay tuned for Michael's recipe - salmon and shrimp sliders.
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We have a winner in our annual Yoder Smokers YS640 Giveaway! Keith P from California had Christmas come a little early this year. He is now the proud owner of this beast of a #pelletgrill Congrats Keith! Thanks to everyone who has registered their GrillGrates- you are still in the drawing for next years Yoder giveaway! if you have not registered your grates be sure to do so here: https://www.grillgrate.com/register-your-grillgrates/ #GrillGrateful #Yoder
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