Grilling the perfect Rib-Eye steak

[MountainMan]

What do you think is the best way to grill a Rib-Eye?

• Indirect first then direct
• Direct first then indirect
• Full time direct
• Other

 

[MountainMan]

I'm in search of a great grilling method.

 

[cowgirl]

I know it's a matter of taste but I like the reverse sear method. Light smoke then high heat sear to finish.

 

[Ol'Joe]

Back when beef was reasonable, I'd go high direct all the way..

 

[Enrico Brandizzi]

It depends. On how thick is the steak. For 1 1/2 - 2 inches steak no way: reverse searing action.

 

[Shagdog]

It depends on how thick a steak we're talking about.. Under 2", it's getting a face melting high heat. Over 2, smoked at low temp first, then a face melting high heat.

 

[PatAttack]

^^^Beat me to it.:thumb:

For me, under 2" gets the screaming direct.

Anything over 2" gets the reverse sear action.

 

[Big George's BBQ]

I cook direct over high heat on my Egg

 

[Ron_L]

It depends on how thick a steak we're talking about.. Under 2", it's getting a face melting high heat. Over 2, smoked at low temp first, then a face melting high heat.

Yep... Me too.

 

[AussieMatt]

I cook mine direct for 3 minutes a side, then indirect for 3 minutes a side...works for me.

 

[NBBD]

It depends on how thick a steak we're talking about.. Under 2", it's getting a face melting high heat. Over 2, smoked at low temp first, then a face melting high heat.

yup 2" is the dividing line

 

[spider22]

For a long time I would sear them direct and then cook them slow indirect but thanks to this site I now cook them direct hot and fast so it puts a good char on them.

 

[THoey1963]

Indirect to 115* IT, and then throw on screaming hot upside down grill grates to get a good char on both sides.

Oh, and don't buy any steaks less than 1.5" thick. Might as well do a burger if smaller than that.

 

[Yellowhair42]

I voted full time direct, but thickness matters.

 

[Wickedcajun]

1 1/4 thick... face melting hot...

 

[code3rrt]

^^^^^^I'm with Shagdog on this one as well!

KC

 

[smoke ninja]

Yea basically Shagdog method. I don't mind standard grocery store thickness steaks. More crust to meat ratio, cooks fast and between my steak and what the misses can't finish it's just enough. That said there is nothing like a thick steak slow cook until the fat renders a bit then super seared.

 

[BBQdisciple]

I've done reverse sear and thinks its great, but the issue I have is knowing when to move it to the direct side. too much potential to ruin a good cut of beef (i like mine rare-medium rare).

OF course, I usually buy steaks no more than 1" thick

 

[Will work for bbq]

All of the above because size does matter.

 

[s1lroc]

Hey guys - new to this site (which is awesome so far), but i typically like to sear first, then slow it down to finish... This has me wanting to reverse that thought now! Will give it a shot next time!