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DerHusker 07-27-2015 01:11 AM

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”)
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.
I frenched the Ribeye.
Here are the ingredients for the rub. (Same as I use on Tri-Tip)
I finely chopped the Rosemary.
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.
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.
I now put these in a vacuum sealed bagged and gave them a Sous Vide head start on their their way to my plate.
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.
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.
Now I added 1/2 cup of red wine
and then the Brussels Sprouts. Let this cook until they are tender and then add in some bacon crumbles.
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.
Once it reached 500 degrees on the dome thermometer I put the Ribeye on for 3 minutes per side.

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.
A perfect medium rare.
And here is the money shot below.
Unbelievably Delicious!

yakdung 07-27-2015 01:21 AM

Wow. I'm sitting here eating a stale bag of Chex Mix and drinking a Spite and you post this! Nice!

ssv3 07-27-2015 01:39 AM

Very nice DH!

cheez59 07-27-2015 05:36 AM

One of the best looking meals I've ever seen on here. :clap:

Titch 07-27-2015 05:46 AM

Wow, just Wow.

16Adams 07-27-2015 05:50 AM

Wheat Chex and almond milk with a too ripe banana as I look at this thread.

My life sucks. :-))

wmarkw 07-27-2015 05:57 AM

Ahhh very nice!!!

Decoy205 07-27-2015 06:23 AM

That is a gorgeous meal! Wow!

nsbbqguy 07-27-2015 07:42 AM

Nice looking steak ! I sure bet it was good

THoey1963 07-27-2015 09:53 AM

Great looking pics. I love the color. Are you using some sort of filter or edit the settings on the color?

Enrico Brandizzi 07-27-2015 01:02 PM

Looks delicious!

okie smoker 07-27-2015 03:44 PM

Very nice!

Porcine Aviator 07-27-2015 03:58 PM


Macro Lens?

DerHusker 07-27-2015 04:02 PM


Originally Posted by yakdung (Post 3312625)
Wow. I'm sitting here eating a stale bag of Chex Mix and drinking a Spite and you post this! Nice!

Thank you yakdung. Sorry about that.

DerHusker 07-27-2015 04:04 PM


Originally Posted by ssv3 (Post 3312629)
Very nice DH!

Thank you ssv. I'm just trying to keep up with your cooks. :becky:

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