The Pit Specialist: Ribeye Cooking on an Open Fire
The Pit Specialist: Ribeye Cooking on an Open Fire
by PitSpecialist
14 Comments
PitSpecialist
If you want to try my method, this is exactly what I did. I ran two prime ribeyes and a prime New York strip over pecan wood. I kept the seasoning simple but layered — all Sloans hickory infused salt and 16 mesh black pepper to start. No binder, no oil on the meat at all. I just oiled the grates and let the fire do the work.
I cooked them raised up first and let them slowly come up to about 120 internal. Once they got there, I dropped the grate all the way down to get that hard sear. Right when I went in for the sear, that’s when I hit both sides with Montreal seasoning. That way it doesn’t burn early and you still get that pop during the finish.
They ended up around medium to medium-well, somewhere in that range, but the texture and crust were exactly what I was going for. No binder, no extra fat, just clean fire, good seasoning, and letting the process work.
Head_Haunter
Unrelated but what kinda grill is that? Is that a building your own situation or is that available somewhere online?
OceanOG
That’s the way to do it either that or over charcoal
jlabbs69
Looks good
GamesFranco2819
Brother I know your neighbors gotta be pawing at the fence like dogs with all that meat your slinging
Trav1989
Starting to follow this guy like I followed the chive guy. Good shit
yotehunter422
I’m coming over with a 12 pack you want anything?
Korgon213
Bro looks like he knows what he’s doing. 🫡
sebastobol
Yeah we do this like 50 times in the summer.
Without acting like a lunatic photographer.
Spyk124
Looks good but the same story could be told with maybe 5 photos lol.
sliprin
Deer Lease cooking right there! Throw some logs on the fire and scoop coals to the side for cooking over! It’s hot, unforgiving, and makes the best steak! When I was younger we’d fill 4 beer cans with water and set a refrigerator grate on top of the cans to cook on. Scoop ever how many coals you wanted up under the grate.
ania11111
This is the type of content i followed this group for 🤗
14 Comments
If you want to try my method, this is exactly what I did. I ran two prime ribeyes and a prime New York strip over pecan wood. I kept the seasoning simple but layered — all Sloans hickory infused salt and 16 mesh black pepper to start. No binder, no oil on the meat at all. I just oiled the grates and let the fire do the work.
I cooked them raised up first and let them slowly come up to about 120 internal. Once they got there, I dropped the grate all the way down to get that hard sear. Right when I went in for the sear, that’s when I hit both sides with Montreal seasoning. That way it doesn’t burn early and you still get that pop during the finish.
They ended up around medium to medium-well, somewhere in that range, but the texture and crust were exactly what I was going for. No binder, no extra fat, just clean fire, good seasoning, and letting the process work.
Unrelated but what kinda grill is that? Is that a building your own situation or is that available somewhere online?
That’s the way to do it either that or over charcoal
Looks good
Brother I know your neighbors gotta be pawing at the fence like dogs with all that meat your slinging
Starting to follow this guy like I followed the chive guy. Good shit
I’m coming over with a 12 pack you want anything?
Bro looks like he knows what he’s doing. 🫡
Yeah we do this like 50 times in the summer.
Without acting like a lunatic photographer.
Looks good but the same story could be told with maybe 5 photos lol.
Deer Lease cooking right there! Throw some logs on the fire and scoop coals to the side for cooking over! It’s hot, unforgiving, and makes the best steak! When I was younger we’d fill 4 beer cans with water and set a refrigerator grate on top of the cans to cook on. Scoop ever how many coals you wanted up under the grate.
This is the type of content i followed this group for 🤗
Ribeye cooking on an open fire….
Charcoal nipping at your nose….
Smash