What’s everybody’s MO for a quick ribeye cook with one inch steaks? I’m not looking to do reverse sear/indirect stuff — these are not thick enough for that IMO. I’m thinking direct at 500 for just a couple minutes per side then see where that leaves me.
I loaded up with a whole ribeye from Costco and cut it into two large roasts and a bunch of one-inch steaks.
by BlueWingedOlive20
5 Comments
if you’re going to do it this way, flip every 30 seconds until it’s cooked
I get mine up to 550ish (top off) and sear for 2-3 minutes direct per side and then close everything up for 2-3 minutes and then remove them and let them rest.
Be very careful opening it
One inch is thin so it will cook fast. You may not get much char on the surface at 500F since it will be so quick. I suggest grilling at about 60 seconds per side at first then down to 30 seconds per side until your desired cook temp.
For mid-rare, you’re probably looking at 3 minutes grill time. Medium would probably be 4 minutes total.
It also depends on whether you pull straight from the fridge or if the steaks came up to room temp before grilling.
Another alternative for you is a cast iron pan in the BGE. Sear it on both sides until 115 internally.
It’s what I do with thin cuts. Only you need to flip often (min/side) at that temp. You get a great sear while preserving a good done ess