more tender that way?
Discussion
Yup. More juicy, more tender, more flavour due to fat render. I do couple minutes each side close direct heat to sear. Then indirect and close grill about 10 mins, flip over and close again 5 mins or so. Depends how rare you want it but for me, ribeye done like this go a little more than normal so I go medium to medium + just to get that fat to render
interesting, never thought to keep it under heat that long. mostly cause I always prefer seared / medium-rare anyway
so, sear first?
I’ll have to try that, maybe with a little less time covered over the indirect heat for more rare
It’s all taste and we all like different things right. At the same time, from my perspective, lean cut like fillet steak, I sear and go rare but something like a rib eye, searing to keep juices in and then slow cooking indirect allows the fat to render and going slightly more cooked actually results in more flavour and still retains a soft texture.
My real bitch of a challenge is trying to get picana right. Sometimes I get it so good I want to just drop other cuts, sometimes I’m ashamed to serve it. It’s the hardest cut for me.
the idea of slower cooking a ribeye to let the fat render more intrigues me. I’m curious to try it! (and a little afraid)
Take he plunge! I cook rib eye usually 3 times a week so I've been practicing lots of different approaches. This is now my go-to. It's a question of timing though. Get it a little wrong and it can come out over cooked. You want me to take temps and timings and then let you know what it was when I get it right, let me know, I'll try staying off the beer when cooking and try to take notes!!
haha I’m better off learning from eyeing and exerimenting anyway. I gotta feel it out, otherwise it won’t stick. but thank you! might have to sacrifice my next ribeye on this…
how do you cook yours normally?