Trying out new Weber 22 kettle grill. Ribeyes medium rare.
Cooking instructions for 1.5 to 2.0-inch thick ribeyes:
Open package. While still in package, use paper towels to dry off the exposed side of the steaks. Get them as dry as possible.
Apply a liberal amount of salt to the exposed side of the steaks.
Put your steaks in a pan or a large plate, dry side down.
Now, again take paper towels and dry the other side of the steaks (should be facing up now).
After drying that side of the steaks, apply a liberal amount of salt.
(You can apply other spices at this time, but in all honesty, they will probably be cooked off and not add flavor to the steak. Also, don’t apply any marinade to the steaks before, during, or after they have cooked).
After you have dried and salted both sides of the steaks, place them in the refrigerator. Let them sit for 1-2 hours. The salt will extract liquid from the meat which will then dissolve the salt back into the meat.
Remove the steaks from the refrigerator and do the paper towel trick again. Dry both sides of the steaks as best you can.
Apply salt to both sides of the steaks.
Let the steaks rest at room temp while you start your grill.
For a Weber 22 grill, fill a chimney about half full of charcoal. Put paper in the bottom of the chimney, light the paper, and come back in about 15 minutes. Flames should begin to shoot out of the chimney.
Carefully, pour the charcoals into one side of the bottom of the grill. Stack them about 2 lumps high.
Place the steaks on the side of the grill opposite the coals. Set the damper on the bottom to about 1/4 open, fully open the top dampers on the lid, and cover the grill.
This is where you can ruin your steaks. Don’t let these steaks cook too fast by allowing the heat on the inside of the grill to get too hot. I place the lid half on the grill and half off. Thin steaks can begin to get a tan color in as little as 8 minutes.
For 1.5 to 2.0-inch thick steaks, you will need to cook for about 15 minutes. PROTIP: use a thermometer to make sure the middle of the steaks don’t get over 150F.
Once the steaks get between 130 and 150F, remove the lid and put the steaks directly on top of the coals.
Fully open the damper on the bottom of the grill and get the coals as hot as possible. Sear each side of the steaks. Let the first side sear for about 3 minutes…even if flames are touching the steak. Then flip and sear the other side.
Remove or flip the steaks when some small pieces of the steak start to burn black.
Put the steaks on a plate and eat as soon as you like.
I will add a nice dose of butter and have a shaker of salt nearby. Salt and/or butter to taste.