Chef Tom walks us through the process of direct grilling a Creekstone Farms Master Chef Choice Cowboy Ribeye on a ceramic grill. We used GrillGrates due to their superior heat retention and searing ability.
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This process is different from the reverse sear process that we use so often due to how the steak cooks. With direct heat hitting the steak at all times the steak is cooking quickly from outside to inside. This produces a gradient pattern on the inside of the steak that is noticeable when slicing. There is nothing necessarily wrong with direct grilling a steak and many of us have done it for years, but the difference is apparent.
Ceramic Grills – https://www.atbbq.com/grills-and-smokers/ceramic.html
Ribeye – http://store.creekstonefarms.com/master-chef-choice-cowboy-ribeye/
GrillGrates – https://www.atbbq.com/accessories/bbq-and-grilling-cookware/grill-grates.html
Cattleman’s Grill Smoky Chipotle Coffee Steak Rub – https://www.atbbq.com/cattlemans-grill-smoky-chipotle-coffee-steak-rub-seasoning.html