On a recent trip to the BHFM with an empty stomach (grocery shopping on an empty stomach is never a good idea) I went with a small list but left with far more than I needed. My goal: to pick up some ground beef for burgers. The result: I went a little crazy getting a little bit of this and that. Part of my this and that were some yummy looking ribeyes that were selling for $5.99/lb. BARGAIN! The steaks were thin but had some great looking marbling and would be perfect for a little steak night with MBH.
Prep:
To prep the steaks I used the “hot-tub technique” I had read about during one of my various adventures on the internetz. The technique involves soaking the steaks in a bath of hot water to bring the internal temperature of the steaks up so that a nice quick sear will get the steaks to the perfect internal temp. I put the steaks in a Ziploc bag and soaked them for about 45mins while I got the grill prepped. As can be seen below, the “hot tub” got the internal temp of the steaks up to near 95º while I was shooting for an internal temperature of 127º after the sear for medium rare (here is a very nice temperature chart for various types of meat). After the “hot tub”, I added some spicy montreal steak rub to the ribeyes and they were ready for the grill.
Hot-tubbing.
Internal temp after “hot tub.”
Cooking:
I simply brought the grill up to 650º and cooked the steaks for 90 seconds per side.
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| Lava! I love when the flames are shooting out of the top of the egg. |
Notes:
The steaks were delicious. The fatty nature of the ribeyes make them very tasty. The steaks were thin but were the perfect amount for MBH and I. I will attempt to do a nice thick ribeye in the future. MBH complained that hers was too fatty but what does she know (hers did have a nice big piece of fat holding it together). In all, it was a nice, simple, delicious meal.
