The BBQ BRETHREN FORUMS. - 2.25 lb. Ribeye with Blue Cheese Compound Butter

A while ago I purchased this nice looking Bone-in Ribeye with the intention of entering it into a Throwdown (“Big Farking Chop”)
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Unfortunately I didn’t read the entry deadline correctly and missed the cutoff time. No worries, I froze it and waited for a better time to cook it. A couple days ago I thawed it out.
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I frenched the Ribeye.
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Here are the ingredients for the rub. (Same as I use on Tri-Tip)
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I finely chopped the Rosemary.
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I rubbed on some Worcestershire sauce, then some fresh ground sea salt with garlic, some fresh ground black pepper, some steak seasoning and finally the Rosemary.
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I wrapped this up and let it rest for 6 hours.

An hour before I put the Ribeye on the kamado, I cleaned and halved some Brussels Sprouts. I put them in a bowl, drizzled them with Basil infused OO, then some fresh ground sea salt with garlic, some fresh ground black pepper and gave them a good toss.
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I now put these in a vacuum sealed bagged and gave them a Sous Vide head start on their their way to my plate.
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Later I put the Ribeye on the 225 degree kamado, indirect, with some Hickory chunks and set my thermometer for an IT of 113 degrees.
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While this was happening I got the Brussels Sprouts going in my 14” C.I. skillet. First I fried up some bacon. I remove that and revered some crumbles for later. I pour off most on the bacon grease and then added some onion and 2 tbsp. of minced garlic and let them just start to sweat.
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Now I added 1/2 cup of red wine
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and then the Brussels Sprouts. Let this cook until they are tender and then add in some bacon crumbles.
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Once my thermometer alarm went off, I remove the Ribeye and loosely tented with foil. I opened my vents all the way and waited for searing temperatures.
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Once it reached 500 degrees on the dome thermometer I put the Ribeye on for 3 minutes per side.
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I removed it and let it rest 10 minutes and then plated everything up. Here it is with the Brussels Sprouts, some rice pilaf that my wife made, a couple of coins of Blue Cheese Compound Butter and a Modern Times Blazing World IPA.
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A perfect medium rare.
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And here is the money shot below.
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Unbelievably Delicious!