Slow cooking Rib Eye

[chiefwiggum]

Hi

New to the forum and looking for advice. Since my travels in South America I've been looking to create a steak as the Argentineans do. I recently went to a restaurant and had the Tira de Ancho, which is essentially a strip of Rib Eye slow cooked.

My question is this. It was an 18oz steak and apparently it's slow cooked for approx. 30 minutes. It as perfectly pink inside, yet smoky and charred on the outside just as it should be. How do you achieve this? I have a Weber 1 touch, so you do you have a hot and cold section, flash steak over the hot coals and move off the heat? Do you go easy on the heat and cook the steak over the coals the whole time? Here is an image that may help

http://www.google.co.uk/imgres?imgurl=h ... AA&dur=179

Really would appreciate any guidance as i'm in no way a novice but just can't quite get it right.

[Pecker]

The honest answer is that I don't know. The only thing I can think of is that the steak is cooked on a very low indirect heat, then charred over a very high heat for a very short time.

Steve W

[Swindon_Ed]

argentinian bbq's like the gauco grills have an adjustable grill height, so they'll cook them directly over the flames but the grill will be quite far away so the steak can cook slowly.

You won't be able to cook like this with a weber kettle, but what i would suggest is setting up the grill for 2 zone grilling so you can start the steak off directly over the coals and then once seared on the outside move the steak over to the cold side and put the lid on, you could then finish it again over the coals if wanted to get that extra bit a char.

[Pecker]

argentinian bbq's like the gauco grills have an adjustable grill height, so they'll cook them directly over the flames but the grill will be quite far away so the steak can cook slowly.

You won't be able to cook like this with a weber kettle, but what i would suggest is setting up the grill for 2 zone grilling so you can start the steak off directly over the coals and then once seared on the outside move the steak over to the cold side and put the lid on, you could then finish it again over the coals if wanted to get that extra bit a char.

I'm trying to imagine a contraption that would turn the Weber into one with adjustable height.

One thing's for sure, direct heat and it'll be burnt on the outside and overcooked insidewith dirct heat for 30 minutes.

To be honest, a strip of rib-eye weighing 18oz will be overcooked in 30 minutes if you use indirect heat that's high, too.

Steve W

[Riverrat]

Try doing a google search on "reverse sear", I have read about it but not tried the method out yet. As I understand it, you cook the steak with indirect heat to the desired level of "done" and then put it over the hot coals for a short time to char the outside. All sounds simple enough to do - just got to pluck up the courage to do it with a $15 ribeye!!!!

[tommo666]

Check out bbq pitboys.com, they have a rib eye recipe and a video showing how they grill it. Always worth a look.

[chiefwiggum]

Thanks a lot guys, good work all round @Riverrat good call on reverse sear as 30 minutes either way is a long time for a piece of rib eye to be in direct/non direct heat.

Tommo666 - i'll check out the pitboys - thanks for the tip

Looks like my first "dummy run" might be this weekend

Thanks again people.

[keith157]

argentinian bbq's like the gauco grills have an adjustable grill height, so they'll cook them directly over the flames but the grill will be quite far away so the steak can cook slowly.

You won't be able to cook like this with a weber kettle, but what i would suggest is setting up the grill for 2 zone grilling so you can start the steak off directly over the coals and then once seared on the outside move the steak over to the cold side and put the lid on, you could then finish it again over the coals if wanted to get that extra bit a char.

I'm trying to imagine a contraption that would turn the Weber into one with adjustable height.

Methinks a scaffolding A frame, pulley & chains attached to a grill grid should do it. Of course it will probably resemble something Torquemada would use

[Riverrat]

OK, I have been doing some more reading on "Reverse Sear" and think I have got it sorted in my mind enough to give it a go with a steak. On a Weber kettle set up as if for smoking with the fire bricks in place and the coals heaped up to the cooking grate. Cook the steak on the cool side as if doing a low and slow, so 225F ish until internal temp is about 5 degrees (f) below the desired doneness. I like my steak medium rare so max of 120 internal for me, minus 5, so 115f. Open the air vents to get the coals going and drop the steak on the hot part for a couple of minutes to sear and char the outside, internal temp should now be at the 120f mark. Sounds easy enough, what can go wrong!!!!