Home Forums Hunting & Shooting Food, Cooking, and Game Preparation School me please. Ribeye, Weber Kettle.

1" isn't particularly thick. No need for two stage cooking. Just let them sit out of the fridge for at least an hour before you grill them. When you grill the right color onto the outside the inside will be just right after a post grilling rest.

I'm on the same page as GregW and mathman. Let them get to room temp. Get the grill hot; above 500º. Cook for about 2min a side and let rest for 10mins before cutting into them.

If they were super thick, I could get on board with a reverse sear. Not thinking that's needed for a 1" steak.

I forget which poster told about it, but I'd love to sous vide one in butter and then sear it!

Anything over a inch is a roast.

yep, for thicker cuts over 1 1/2. Otherwise as stated room temp, rub with some oil season salt, pepper, high temp on each side direct here.

Let sit 5 min. I cover with a piece of foil. Pat of butter on top

Inch and a half steak,room temp,grill as hot as you can get it,steak in middle count to 50 , flip count to 50 , place on plate with tater, salad, other fixings , enjoy

I think that you can make a killer steak on a screaming hot cast iron pan. The crust being key. Add butter and if you want, fresh herbs or garlic. Hard to do that on a grill.

I mention that only because on a grill, I want some char and some smoke flavor. Even a gas grill will give a little of that smoke flavor but I think a steak rub helps some as it's still mild.

I don't know anything about briquettes but I like mesquite lump with a few handfuls of wood chips/chunks or even pellets.

All that stated, I think that the best steaks that I have ever eaten were cooked on wood embers. Might be a primal thing.

To clarify and answer the question more directly... lump or wood embers in the Weber. Screaming hot. Melt your face off hot. I don't think that you can do that with a gas or pellet grill? It's amazing really.

I've always preferred charcoal (hardwood) to gas for grilling but my wife and kids don't like the charcoal flavor. The compromise for us was a pellet grill but it doesn't get hot enough for a good sear on steaks. For me, a perfect steak has a little charred crust/bark on the outside and is red in the middle and I haven't been able to achieve that on a pellet grill. I have had success smoking steaks on the pellet grill to an internal temp of 100-110 and moving to a hot cast iron pan with butter to finish it:



Gives it a little smoke flavor but not overpowering, and a decent sear...

Reminds me of my first tri-tip on the charcoal Weber kettle - was struggling to get it as hot as I wanted so used my wife's blow dryer to 'fan the flame'. Did such a good job, I used the leaf blower on the next one

Leaf blower! That's awesome!

I know what you mean about the charcoal flavor. I like mesquite lump, but I could understand why some people wouldn't. The only thing that I really don't care for is the popping and sparking. Maybe I need to find some better lump.

I definitely agree on a good sear and crust. I know people who were not happy with their early Traegers because of the low temperatures, but I've heard some new pellet grills get much hotter.

Good looking steak in the picture.

Hmmm, trip to Costco for some Prime grade appears in order...

used to get ribeyes cut at a country store.

kept the ribeyes in beer cooler...

lady always cut "inch and a pinch" which was 1 1/4 - 1 3/8 depending on her mood...

Popping and sparking is easy to control. Brown paper bag filled with charcoal and warmed in a low oven or dehydrator and stored in tightly sealed plastic bag will eliminate almost all of those little steam explosions.

Do not use the bags it comes in.

Buying or cutting, 2 fingers thick !

Anything thinner is a minute steak, fit only for a steak sandwich !

Damn man, that’s some epic lookin meat right there!! Wow 👊🏻

If Covid didn’t kill you and you can’t grill a Ribeye, GFY

Man you all must have some good jobs to afford rib eyes???only thing I can afford maybe twice a year is round steak..

Bullshit...you always preferred tube steak anyways....

Jimmy just because you are chitting in a bucket due to no running water doesn’t mean you have to act out..

When wife is out of town and it's just me, supper looks more like this (Weber kettle and hardwood lump):



But back to the original post, I prefer a thicker cut for grilling 1" minimum, preferably thicker. Easier to get a good sear without overcooking the center...