I usually grill rib eyes if they are an inch to 1 1/2 inches thick. With thicker steaks, I have "baked" them, then seared them in a white-hot cast iron skillet, or finished them on the grill. I thought I had an original idea about replacing the time in the oven with time in the CookShack, but, after seeing the posts on this forum, I concluded I was slow to catch on, and not at all original! Regardless, the result was so good, I wanted to share. The boneless rib eye was almost 3 inches thick, and weighed almost 40 oz. I seasoned it with Montreal Steak Seasoning, and put it in the smoker @ 275* with 3 oz. of hickory. After about 1 1/2 hours, I pulled it at 115*, let it rest for 15 min., then put it directly on the coals (not above the coals on a grill) for about 2 min. per side. The result was a perfect (to me) medium rare steak with a nice Pittsburgh char, and perhaps the best steak I have ever prepared.
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