Searing bone in Rib eye in the BGE

porknpuha

Smoke Blower

Original poster

Nov 24, 2014

125

36

Nashville,TN

• Jul 1, 2016

• #1

Does anyone have good success on searing a rare/medium rare rib eye in the BGE?

I have some pics good flavor cooked to liking but sear is light at best.

Was cooking with direct heat charcoal @ 400

image.jpeg

• porknpuha
• Jul 1, 2016

image.jpeg

• porknpuha
• Jul 1, 2016

image.jpeg

• porknpuha
• Jul 1, 2016

image.jpeg

• porknpuha
• Jul 1, 2016

image.jpeg

• porknpuha
• Jul 1, 2016

image.jpeg

• porknpuha
• Jul 1, 2016

 

pc farmer

Epic Pitmaster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Feb 17, 2013

16,297

6,010

Central Pa

• Jul 1, 2016

• #2

I would be happy with that.   Beautiful looking steak.

 

porknpuha

Smoke Blower

Original poster

Thread starter

Nov 24, 2014

125

36

Nashville,TN

• Jul 1, 2016

• #3

Thank you c farmer,

Don't get me wrong I'm happy and this one tasted great. Just looking for a little advice to go over the top and get a harder sear without having to place a 2 inch steak.

 

pc farmer

Epic Pitmaster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Feb 17, 2013

16,297

6,010

Central Pa

• Jul 1, 2016

• #4

I don't have a egg, maybe someone that does will see this.

 

frankerector

Smoke Blower

Jun 1, 2010

105

10

Blackshear Georgia

• Jul 1, 2016

• #5

I have a Kamado.

I heat it way up.

Sears it in no time.

I like a thin bark. So a proper sear to me is important.

 

Last edited: Jul 1, 2016

porknpuha

Smoke Blower

Original poster

Thread starter

Nov 24, 2014

125

36

Nashville,TN

• Jul 1, 2016

• #6

700? Way up.

 

frankerector

Smoke Blower

Jun 1, 2010

105

10

Blackshear Georgia

• Jul 1, 2016

• #7

PorknPuha said:

700? Way up.

Click to expand...

I toss it when it is about 600.

It's all timing because I keep the top down.

It doesn't take long at all.