Hi,

I got hold some pretty perfect ribeye steaks I am going to do this
weekend. I would like to get the "steakhouse flavor" more than the
"smokehouse" and wondering if I should use my Brinkman Smoke n Grill or
my good 'ol traditional gas grill. I have never used the smoker for
ribeye's, and do not even know if it's worth the trouble since the smoke
flavor isn't what I value the most in this cut of meat. I have tried dry
rubs and marinades for ribeyes, but never gotten the 100 % perfect
seasoned/grilled taste I have experienced at some top notched steak
houses. Anyone here have some advice that could put me one step closer to
perfection this time?

--
//ceed ©¿©¬

On 1-Jul-2005, ceed
ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com
wrote:

Hi,

I got hold some pretty perfect ribeye steaks I am going to do this
weekend. I would like to get the "steakhouse flavor" more than the
"smokehouse" and wondering if I should use my Brinkman Smoke n Grill or
my good 'ol traditional gas grill. I have never used the smoker for
ribeye's, and do not even know if it's worth the trouble since the smoke
flavor isn't what I value the most in this cut of meat. I have tried dry
rubs and marinades for ribeyes, but never gotten the 100 % perfect
seasoned/grilled taste I have experienced at some top notched steak
houses. Anyone here have some advice that could put me one step closer to

perfection this time?

--
//ceed ©¿©¬

You're scaring me Dude. There's only one formula for Rib Eye steaks.
Very hot fire. Fast on the handling. Put them on direct high heat.
Standby. I wouldn't move them, but if you just have to have diamond
grill marks, rotate them at about 2 minutes. Feel of them in the center
preferably with you finger. As soon as they change from pure spongy
to some resistance, turn them over. Immediately check the resiliance
as soon as you turn them over. Check them again at one minute. If
that resiliance has changed, ask yourself if there is any spongy feel
to it. If so leave it another 30 seconds. If not, get if off of there. If
you
demand to have a certain color, you're condemned to killing the
steak.

High heat means you can't hold your bare had at grill level for more
then about two (TWO) seconds. (500° to 600°)
--
The Brick® said that (Work harder; millions on welfare depend on you. )

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ceed wrote:

Hi,

I got hold some pretty perfect ribeye steaks I am going to do this
weekend. I would like to get the "steakhouse flavor" more than the
"smokehouse" and wondering if I should use my Brinkman Smoke n Grill
or my good 'ol traditional gas grill. I have never used the smoker
for ribeye's, and do not even know if it's worth the trouble since
the smoke flavor isn't what I value the most in this cut of meat. I
have tried dry rubs and marinades for ribeyes, but never gotten the
100 % perfect seasoned/grilled taste I have experienced at some top
notched steak houses. Anyone here have some advice that could put me
one step closer to perfection this time?

--
//ceed ©¿©¬

The steakhouses are running ceramic infrared gas burners that get up to
1600+ degrees. Short of putting a forced air blower on your Smokey Joe,
you aren't going to get that hot. TEC Cherokee, Solaire GoAnywhere, and
Napoleon all make IR gas grills but they're spendy. I'm about to drop
$400 on a small portable one.

JD

On Fri, 01 Jul 2005 22:28:42 -0500, JD wrote:



The steakhouses are running ceramic infrared gas burners that get up to
1600+ degrees. Short of putting a forced air blower on your Smokey Joe,
you aren't going to get that hot. TEC Cherokee, Solaire GoAnywhere, and
Napoleon all make IR gas grills but they're spendy. I'm about to drop
$400 on a small portable one.

JD

Ah! So this is a matter of temperature. You and Brick both pointed that
out quite clearly. There's not way I will get the Brinkman hot enough, so
that's not a ribeye tool. I guess I will try to get my gas grill as hot as
possible before I plop 'em on there and follow you guys advice from there
on.

Thanks!



--
//ceed ©¿©¬

On Fri, 01 Jul 2005 22:28:42 -0500, JD wrote:

\ I'm about to drop
$400 on a small portable one.

JD

Wnat about this one? It's under $300?

http://www.sportsimportsltd.com/stainsteelpo.html


--
//ceed ©¿©¬

ceed wrote:

On Fri, 01 Jul 2005 22:28:42 -0500, JD wrote:

\ I'm about to drop

$400 on a small portable one.

JD


Wnat about this one? It's under $300?

http://www.sportsimportsltd.com/stainsteelpo.html


That'll work. I may get that instead of the Napoleon.

JD

On Sat, 02 Jul 2005 00:48:14 -0500, JD wrote:

That'll work. I may get that instead of the Napoleon.

Been poking a little more (since I now want one of these), and found one
even cheaper with basically the same specs:

http://www.amazon.com/exec/obidos/tg...V2RG9&v=glance

This one is only $170



--
//ceed ©¿©¬

On Fri, 01 Jul 2005 22:43:46 -0500, ceed
ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com
wrote:

On Fri, 01 Jul 2005 22:28:42 -0500, JD wrote:



The steakhouses are running ceramic infrared gas burners that get up to
1600+ degrees. Short of putting a forced air blower on your Smokey Joe,
you aren't going to get that hot. TEC Cherokee, Solaire GoAnywhere, and
Napoleon all make IR gas grills but they're spendy. I'm about to drop
$400 on a small portable one.

JD

Ah! So this is a matter of temperature. You and Brick both pointed that
out quite clearly. There's not way I will get the Brinkman hot enough, so
that's not a ribeye tool. I guess I will try to get my gas grill as hot as
possible before I plop 'em on there and follow you guys advice from there
on.

Thanks!

What he said.

Just had a ribeye feast last night for visiting in-laws (mother in
law, sister & brother inlaw and their two kids) - nIne 1" thick
ribeyes cooked on my Kamado at about 750°.. Sear....turn 90° fir grill
marks, Turn....grill 'till correct doneness...remove from
grill...serve...YUM!

I did have to explain to my nephew that I could not in good conscience
cook his ribeye WELL-DONE (It's a GRILL, not a CREMATORY), but that
the most I would cook it to would be MEDIUM, and if he didn't like it
I'd make him a hamburger..

He liked it fine.

;-)




-Chef Juke
"EVERYbody Eats When They Come To MY House!"
www.chefjuke.com

In article op.ss9lrgd621xk10@dellbob,
ceed
ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.c
om wrote:

Hi,

I got hold some pretty perfect ribeye steaks I am going to do this
weekend. I would like to get the "steakhouse flavor" more than the
"smokehouse" and wondering if I should use my Brinkman Smoke n Grill or
my good 'ol traditional gas grill. I have never used the smoker for
ribeye's, and do not even know if it's worth the trouble since the smoke
flavor isn't what I value the most in this cut of meat. I have tried dry
rubs and marinades for ribeyes, but never gotten the 100 % perfect
seasoned/grilled taste I have experienced at some top notched steak
houses. Anyone here have some advice that could put me one step closer to
perfection this time?

Ceed, I do steaks on my ECB all the time. I love the flavor of
charcoal-grilled meat! I use lump charcoal (Royal Oak), which burns
pretty hot, but I also put a layer of hickory chunks on top of the
charcoal and let 'em burn down to coals. That makes the fire even
hotter. Of course, I put the firepan on the top grill brackets with the
grill on top of it to get the maximum heat.

--
Stan Marks

A waist is a terrible thing to mind.

Chef Juke wrote:

I did have to explain to my nephew that I could not in good conscience
cook his ribeye WELL-DONE (It's a GRILL, not a CREMATORY), but that
the most I would cook it to would be MEDIUM, and if he didn't like it
I'd make him a hamburger..

He liked it fine.

;-)

Heh. I encounter the same sort of thing from time-to-time, someone
asks for their steak well-done. I'll tacitly cook it to medium; if
they complain (and it's only happened once), I'll gently nuke it in
the microwave oven to remove the offensive pink and make a mental
note to offer them a hamburger next time, if they're invited back.

Actually, of the handful of times I can remember someone asking
for well-done, with the one exception above, the recipient has
always told me it's the best steak they've ever had. Perhaps they
only *think* they like steaks well-done...

As an aside...

Strictly speaking, when I'm cooking for friends/family, I need to
enjoy doing it; I take a lot of pride in people enjoying what I cook
and I'm happy to accomodate most requests. If it's not fun, I don't
want to do it, and people that aren't fun to cook for are low on my
list of people to invite again.

It's not like I'm running a restaurant.

;-)

Dana

"Dana H. Myers" wrote in message
Perhaps they
only *think* they like steaks well-done...

Many have never tried anything else and neither did thier parents adn
grandparents. I was brought up with well done meat also and it took a long
time to learn the right way to eat it.


As an aside...
If it's not fun, I don't
want to do it, and people that aren't fun to cook for are low on my
list of people to invite again.

It's not like I'm running a restaurant.

It must be fun. That is why I don't have a restaurant. I like my work and I
like my hobby, so don't ask me to make my hobby work.
--
Ed
http://pages.cthome.net/edhome/

Dana H. Myers wrote:
Heh. I encounter the same sort of thing from time-to-time, someone
asks for their steak well-done. I'll tacitly cook it to medium; if
they complain (and it's only happened once), I'll gently nuke it in
the microwave oven to remove the offensive pink and make a mental
note to offer them a hamburger next time, if they're invited back.

I'm of a differin opinion on this. I want my invited guests to enjoy
their steak like they like it. While I can't personally see how a
steak charred to the point of bein shoe leather would be enjoyable, I
will cook em that way if my guest asks me. I want them to enjoy their
visit in my home; not get ****y over how the steak THEY plan to eat is
cooked.
--
-frohe
Life is too short to be in a hurry

frohe wrote:
Dana H. Myers wrote:

Heh. I encounter the same sort of thing from time-to-time, someone
asks for their steak well-done. I'll tacitly cook it to medium; if
they complain (and it's only happened once), I'll gently nuke it in
the microwave oven to remove the offensive pink and make a mental
note to offer them a hamburger next time, if they're invited back.


I'm of a differin opinion on this. I want my invited guests to enjoy
their steak like they like it. While I can't personally see how a
steak charred to the point of bein shoe leather would be enjoyable, I
will cook em that way if my guest asks me. I want them to enjoy their
visit in my home; not get ****y over how the steak THEY plan to eat is
cooked.

Not sure we're _really_ differing in opinion here. I
want my guests to enjoy their steak and, with one
exception, the feedback has always been "Wow! That's the
best steak I've ever had!" when I translate "well-done"
to "medium".

Dana

In article ,
says...
frohe wrote:
Dana H. Myers wrote:

Heh. I encounter the same sort of thing from time-to-time, someone
asks for their steak well-done. I'll tacitly cook it to medium; if
they complain (and it's only happened once), I'll gently nuke it in
the microwave oven to remove the offensive pink and make a mental
note to offer them a hamburger next time, if they're invited back.


I'm of a differin opinion on this. I want my invited guests to enjoy
their steak like they like it. While I can't personally see how a
steak charred to the point of bein shoe leather would be enjoyable, I
will cook em that way if my guest asks me. I want them to enjoy their
visit in my home; not get ****y over how the steak THEY plan to eat is
cooked.

Not sure we're _really_ differing in opinion here. I
want my guests to enjoy their steak and, with one
exception, the feedback has always been "Wow! That's the
best steak I've ever had!" when I translate "well-done"
to "medium".

Dana


You can give it to them medium and if they try it and think it needs
to be cooked more you can always throw it back on the grill.

Bill

Bill wrote:
In article ,
says...

frohe wrote:

Dana H. Myers wrote:


Heh. I encounter the same sort of thing from time-to-time, someone
asks for their steak well-done. I'll tacitly cook it to medium; if
they complain (and it's only happened once), I'll gently nuke it in
the microwave oven to remove the offensive pink and make a mental
note to offer them a hamburger next time, if they're invited back.


I'm of a differin opinion on this. I want my invited guests to enjoy
their steak like they like it. While I can't personally see how a
steak charred to the point of bein shoe leather would be enjoyable, I
will cook em that way if my guest asks me. I want them to enjoy their
visit in my home; not get ****y over how the steak THEY plan to eat is
cooked.

Not sure we're _really_ differing in opinion here. I
want my guests to enjoy their steak and, with one
exception, the feedback has always been "Wow! That's the
best steak I've ever had!" when I translate "well-done"
to "medium".

Dana



You can give it to them medium and if they try it and think it needs
to be cooked more you can always throw it back on the grill.

Or, as I'm not ashamed to admit, put the steak in the microwave on
medium power just until the pink disappears.

;-)

Dana