The Texas BBQ Forum

Many years ago I had dinner at Mesa Grill at Caesar's Palace in Las Vegas. Placing my order for a ribeye I was asked how I liked it cooked. I initially said medium rare and then stopped and said "Actually, I cook pretty good briskets and my favorite part is the rich flavor of the burnt end." The waiter said "I understand what you mean but to do this right you need to do a porterhouse because the ribeye won't take it." I gave the okay.

When the food was brought I had the most amazing piece of meat I have ever eaten. It was very dark and even all the way through but not like the dark of a well done steak. The steak was cooked like it had been slow cooked overnight like a brisket so it was moist and tender but was dark and rich with flavor. The catch is that it was done in the time it takes to cook a normal steak, not slow cooked.

I have two big green eggs and think my skills, both grilling and slow cooking, are decent.

Does anybody have any idea how this can be accomplished?

A VERY high-powered salamander; probably in the 12-1500 degree range. Bobby Flay doesn't play around when it comes to steaks. Lol! I'm also gonna give props to the waiter: he knew the ribeye was too fatty for this particular method.

Even tho I like my Steaks screaming and bleeding THAT SOUNDS AWESOME and I would definitely like to try it

very difficult to replicate at home, I was the KM of multiple steak house and dragon is correct, we had large broilers that burned around 18,000 degrees. We would sear them on the flat top of the broiler to get an extra crunchy crust then toss them inside the broiler for a few minutes. Cant do this with the ribeye because of the fat content, all that fat carries heat extra fast and you would end up with a well done steak...with a good crust on the outside. At home the closest I can get is a roaring hot cast iron seared for a few minutes with butter on both sides then thrown in the oven at the 500 for a few more minutes, its not a copy and paste of the restaurant but it'll do the job pretty good.

A lot of steak places cook at 1,500+ degrees, so you need to crank up the BGE as high as you can get it. It wont go that high, but you can still cook a decent steak at home, high heat + timing.

Awesome! Now I have a goal. The Naked Whiz (http://www.nakedwhiz.com/searingtemps.htm) has done some extensive testing and says that the grid temp in an Egg will go to 1200. I always cook my ribeyes at 500-550 but have seen my egg dome temp over 700 when I got distracted with top & bottom wide open. Now that I know it A) can go there and B) won't break if it does I have a project for 2019.

es330td wrote: The Naked Whiz (http://www.nakedwhiz.com/searingtemps.htm)

thats an intereasting read, maybe some day when I wear out my webber kettle( now over 15 years)I will look toward a ceramic..