I've Only Been Smoking - First Time Grilling - Best Way To Grill Two Ribeye's For Christmas?

[Slapshot]

As the title says, I've only had my Searwood for about four months and have used it, until now, only for smoking. I have two nice inch thick, 1 and1/3rd lb ribeye's to cook for Christmas dinner. I could use some advice on how to use the Searwood as a grill, and the best way to effectively grill these steaks. Any advice, assistance or recommendations appreciated.

As you are all aware, the included manual is beyond minimal and not really much use. Thanks for your help and Merry Christmas!

 

[MattG]

unfortunately i don't have a searwood, but on smokefire i like to reverse sear steaks. i'm using smokeboost until the steaks are about 10-15 degrees under the desired temperature. then i remove them an heat sf up to max. temp. when reached i sear them about 2-4mins per side.
see attached a sirloin i've done with this approach.

merry christmas

 

[Slapshot]

Thanks for the recommendation. Anyone else share the same thoughts, or a different method that you've used successfully?

 

[Slapshot]

Thank you again MattG. I followed your instructions and the ribeye's today were outstanding! Much appreciated.
They did take an entire hour to reach 100 degrees, since smoke boost on the Searwood is only 180 degrees. But they finished quickly, and very closely to your parameters at 550 degrees.

 

[MattG]

glad to hear, that the approach also worked well for you

 

[BeardedRetroGuy]

I've had my grill less time than you (got it Black Friday weekend 2024), but I was able to download the WeberConnect app on my phone and it has grilling steps for different items on it, so I mostly just follow those steps. For my T-bones, it said to bring it up to 550 and with the temp probe in the thickest part of the steak, it only took about 10 mintues to grill both sides. It told me when to go flip it and when to take it off and I got a Medium steak because I deliberately left it on for a couple more minutes to sear the outside a bit more. It even specified to put the bone diagonally across the grates to get good grill lines. Not sure how that affects cooking it, but ok.

From everything I've read, when it comes to smoker/grills, it's all about internal temperatures, not time on the grill.
And I think anything from 500-600 will be hot enough for grilling regular stuff. And don't forget "manual" mode. If you stick it on 10, you should be able to do open-top grilling.

 

[primeone]

Glad to hear it turned out well @Slapshot - If you are looking for even more sear, consider adding grill grates:

Grill grates

Quick question. Are there other grates available for the EX4 other then the stainless steel ones that come with the grill. If so has anyone tried them

www.weberforum.com

GrillGrate advice needed

I just purchased grillgrates and I'm looking for any tips or advice from you guys who already have them. Any advice?

www.weberforum.com