Another Weber Chimney Filet

[Michael Werner]

I think Alton's chimney method had the chimney on top to prevent flare-ups. Regardless....looks amazing!

 

[Dave Braxmaier]

I say its a 10 ......

 

[Daum]

So for a rib eye, say 1.5 inch (guessing from costco size), how long would you cook it on this? Usually I do it on the grill with some salt, pepper, lawrys, for about 4 min a side after coming up to temp. Do it 1 min on all high, then drop to mediums and do 3 then 4 min. On this method what would you suggest?

Daum

 

[Luke P]

That open-face steak looks amazing! 3.5 inch thick filet is gorgeous

 

[Bill Schultz]

Watch this, it the show that changed steaks for me

http://www.youtube.com/watch?v=t4aI_O8kcN8

 

[Bob H.]

Larry, that looks like a super filet. I need to give this method a try soon, but maybe start with something
say an 1-1/2 thick til I get the hang of it.

 

[LarryR]

So for a rib eye, say 1.5 inch (guessing from costco size), how long would you cook it on this? Usually I do it on the grill with some salt, pepper, lawrys, for about 4 min a side after coming up to temp. Do it 1 min on all high, then drop to mediums and do 3 then 4 min. On this method what would you suggest?

Daum

For med-rare I think you'd be looking at about 90 seconds on each side, maybe 2 min.

Here are some pictures of a rib eye cook I did:
Before I bought my smokey Joe grate (I don't recommend this setup btw)


I served with a Worcestershire compound butter. I need to make some more of that stuff, sooooo good

 

[John Wheeler]

Great looking food, Boff. I give it a noin! Booey